Raisin wine making method and grape wine

Abstract

The invention provides a raisin wine making method and grape wine. The method comprises the following steps: crushing raisin; adding fresh grape juice into the crushed raisins, and mixing to obtain mash; sterilizing the mash; adding an antioxidant into the mash, and uniformly mixing; adding pectinase into the mash, uniformly stirring, and standing until the reaction is completed; adding fragrant hops into the mash, pouring into a tank uniformly, and extracting; after the temperature of the mash returns to a third preset temperature, introducing activated yeast into the tank, uniformly mixing, and fermenting; after the fermentation is finished, measuring the alcoholic strength of mash, adding the fragrant hops again after the alcoholic strength meets the requirement, and pouring into a tank to extract for one day; and adding a clarifying agent into the mash for filtering and clarifying. The raisin wine making method provided by the invention is beneficial to improving the quality and flavor of wine.

Description

Technical Field

[0001] The present invention relates to the technical field of wine brewing, and particularly to a method for brewing wine with raisins. The present invention also relates to a wine brewed by the above method for brewing wine with raisins. Background Art

[0002] The wine brewing process has extremely high requirements for the quality of wine grapes. These requirements are not only reflected in the maturity, sugar content, acidity, and flavor substances of the grapes, but also strictly related to various factors such as grape varieties, planting environment, climate conditions, and soil texture. High-quality wine grapes can endow wine with unique flavors, elegant colors, and balanced tastes, and are an essential basis for brewing high-quality wine.

[0003] However, the preservation and transportation of wine grapes face many challenges. Due to the particularity of wine grapes, it is often difficult for them to maintain their original quality and flavor for a long time after being picked. On the one hand, the fresh-keeping period of grapes is relatively short, and they are easily affected by microorganisms, enzymatic reactions, and environmental factors and deteriorate; on the other hand, wine grapes are easily physically damaged by extrusion, vibration, etc. during transportation, further affecting their quality. These problems in preservation and transportation not only increase the wine-making cost, but also may cause fluctuations in the quality of wine in certain special years, or even significantly reduce it.

[0004] In some special years, such as years with abnormal climate conditions, frequent occurrence of pests and diseases, or frequent natural disasters, the growth and quality of wine grapes are often severely affected. These adverse factors may lead to insufficient maturity of grapes, lack of flavor substances, or serious infection by pests and diseases, thus greatly reducing the quality of the brewed wine. Summary of the Invention

[0005] In view of this, the present invention aims to propose a method for brewing wine with raisins to improve the quality and flavor of wine.

[0006] To achieve the above object, the technical solution of the present invention is realized as follows:

[0007] A method for brewing wine with raisins, the brewing method comprising:

[0008] Crushing the raisins;

[0009] Adding fresh grape juice to the crushed raisins and mixing them into a mash;

[0010] Performing sterilization treatment on the mash;

[0011] Adding an antioxidant to the mash and mixing evenly;

[0012] Adding pectinase to the mash, stirring evenly, and standing until the reaction is completed;

[0013] Add flavor hops to the mash, and after turning the tank evenly, carry out extraction.

[0014] After the mash is warmed up to the first preset temperature, introduce the activated yeast into the tank and mix evenly, and then carry out fermentation.

[0015] After the fermentation is completed, measure the alcohol content of the mash. After the alcohol content meets the requirements, add the flavor hops again, and turn the tank for extraction.

[0016] Add a clarifying agent to the mash for filtration and clarification.

[0017] Further, the sterilization treatment of the mash includes: slowly heating the mash to the second preset temperature and maintaining it for the first preset time, and then quickly cooling the mash to the third preset temperature.

[0018] Further, before adding pectinase to the mash, the method further includes: measuring the pH value of the mash; if the pH value of the mash is within the range of 2.5 - 6.0, then add pectinase to the mash; if the pH value of the mash is not outside the range of 2.5 - 6.0, then adjust the pH value of the mash to within the range of 2.5 - 6.0, and then add pectinase to the mash.

[0019] Further, adjusting the pH value of the mash to within the range of 2.5 - 6.0 further includes: when the pH value of the mash is within the range of 2.5 - 6.0, heat the mash to 45°C - 50°C, and then add pectinase to the mash.

[0020] Further, the antioxidant is selected from at least one of potassium metabisulfite, sodium metabisulfite, sodium sulfite, sodium bisulfite, and sodium dithionite.

[0021] Further, the range of the first preset temperature is 25°C - 30°C; and / or, the range of the activation temperature of the activated yeast is 35°C - 40°C.

[0022] Further, after adding a composite clarifying agent for filtration and clarification, the method further includes: introducing the clarified wine liquid into a storage tank for storage and aging.

[0023] Further, the clarifying agent is selected from at least one of gelatin, bentonite, diatomaceous earth, casein, egg white powder, fish glue, silica gel, and composite clarifying agent.

[0024] Further, the sugar content range of the raisins is 74% - 81%.

[0025] Compared with the prior art, the present invention has the following advantages:

[0026] The raisin wine-making method described in the present invention uses raisins instead of wine grapes to make wine, solving the problems of inconvenient preservation of wine grapes and poor quality of wine caused by poor quality of wine grapes. Moreover, the sugar content is concentrated and increased during the sun-drying process of raisins, reducing the auxiliary material cost of adding granulated sugar additionally due to insufficient sugar content in fresh grape juice. And by making wine with raisins, rich caramel and tropical fruit flavors are added to the finished wine, as well as trace elements and amino acids and other components generated during the sun-drying process of raisins themselves, which is beneficial to improving the quality and flavor of the wine.

[0027] In addition, by slowly heating the mash to the second preset temperature and maintaining it for the first preset time, and then quickly cooling it to the third preset temperature, pathogens and harmful microorganisms existing in the mash can be killed, and the nutrition and flavor of the mash can be maintained. At the same time, it can avoid the caramelization reaction of glucose in the mash at too high a temperature and prevent the color of the mash from browning, which is beneficial to ensuring the quality and flavor of the wine. By measuring and adjusting the pH value of the mash to within the range of 2.5 - 6.0 and heating the mash to 45°C - 50°C, it is beneficial to ensure the activity ability of pectinase, which is beneficial to decomposing pectin in the mash and helps to improve the quality and flavor of the wine.

[0028] In addition, choosing any one of potassium metabisulfite, sodium metabisulfite, sodium sulfite, sodium bisulfite and sodium hydrosulfite as an antioxidant can improve the antioxidant property of the mash and inhibit and sterilize bacteria for the second time, and at the same time play a certain role in sulfur adjustment, which is beneficial to improving the quality and flavor of the wine. By adding flavor hops to the mash, the aroma of the wine and the antioxidant and antibacterial ability can be enriched, and the flavor hops can precipitate and clarify a part of the protein in the mash, increasing the body stability of the wine, which is beneficial to improving the quality and flavor of the wine. By adding flavor hops again after the fermentation is completed, the aroma of the wine can be increased and maintained, and it helps to terminate the fermentation and improve the antioxidant ability of the wine, which is beneficial to extending the shelf life of the wine for aging and helps to improve the quality and flavor of the wine.

[0029] The present invention also proposes a kind of wine, which is brewed by the raisin wine-making method as described above.

[0030] The wine of the present invention and the raisin wine-making method as described above have the same beneficial effects as the prior art, so they will not be elaborated here. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] The drawings constituting a part of the present invention are used to provide a further understanding of the present invention. The schematic embodiments and descriptions thereof of the present invention are used to explain the present invention and do not constitute an improper limitation to the present invention. In the drawings:

[0032] Figure 1The flowchart of the method for brewing raisin wine according to the embodiments of the present invention. Detailed implementation manners

[0033] In the following description, specific details such as specific system architectures and technologies are presented for the purpose of illustration rather than limitation, so as to thoroughly understand the embodiments of the present application. However, those skilled in the art should clearly understand that the present application can also be implemented in other embodiments without these specific details. In other cases, detailed descriptions of well-known systems, devices, circuits, and methods are omitted to avoid unnecessary details from interfering with the description of the present application.

[0034] It should be understood that when used in the specification and claims of the present application, the term "comprising" indicates the presence of the described features, wholes, steps, operations, elements, and / or components, but does not exclude the presence or addition of one or more other features, wholes, steps, operations, elements, components, and / or their combinations.

[0035] It should also be understood that the term "and / or" used in the specification and claims of the present application refers to any combination and all possible combinations of one or more of the associated listed items, and includes these combinations.

[0036] As used in the specification and claims of the present application, the term "if" can be interpreted as "when", "once", "in response to determining", or "in response to detecting" according to the context. Similarly, the phrase "if determined" or "if [the described condition or event] is detected" can be interpreted as meaning "once determined", "in response to determining", "once [the described condition or event] is detected", or "in response to detecting [the described condition or event]" according to the context.

[0037] In addition, in the description of the specification and claims of the present application, the terms "first", "second", "third", etc. are only used for distinguishing descriptions and cannot be understood as indicating or implying relative importance.

[0038] The reference to "one embodiment" or "some embodiments" or the like described in the specification of the present application means that a specific feature, structure, or characteristic described in connection with the embodiment is included in one or more embodiments of the present application. Thus, the statements "in one embodiment", "in some embodiments", "in other some embodiments", "in still other embodiments", etc. that appear in different places in this specification are not necessarily all referring to the same embodiment, but mean "one or more but not all embodiments", unless otherwise specifically emphasized in other ways. The terms "comprising", "including", "having", and their variants all mean "including but not limited to", unless otherwise specifically emphasized in other ways.

[0039] The present invention will be described in detail below with reference to the accompanying drawings and in conjunction with embodiments.

[0040] Embodiment 1

[0041] This embodiment relates to a method for brewing raisin wine, aiming to improve the quality and flavor of the wine by optimizing the brewing steps.

[0042] In terms of the overall concept, as Figure 1 shown, the method for brewing raisin wine in this embodiment includes:

[0043] Step S1: Crush the raisins.

[0044] In this step S1, the raisins obtained in this embodiment are raisins made from fresh wine grapes by sun-drying. The specific steps of sun-drying the raisins can refer to the raisin sun-drying method in the prior art. The raisins used for brewing in this embodiment can be, for example, raisins with a sugar content range of 74%-81%. When crushing the raisins in this embodiment, first wash the sun-dried raisins, and then put the washed raisins into a crusher for crushing.

[0045] Step S2: Add fresh grape juice to the crushed raisins and mix them into a mash.

[0046] In this step S2, take out the raisins crushed by the crusher, add fresh grape juice to the crushed raisins, and mix them into a mash to facilitate the subsequent brewing steps. Moreover, during the sun-drying process, the sugar content of the raisins is concentrated and increased, reducing the additional cost of adding granulated sugar as an auxiliary material due to insufficient sugar content in the fresh grape juice. In this embodiment, the mixing ratio of raisins to fresh grape juice can be, for example, 1:5, and the fresh grape juice can be, for example, fresh red grape juice.

[0047] Step S3: Sterilize the mash.

[0048] In this step S3, the means for sterilizing the mash is to slowly heat the mash to a second preset temperature and keep it for a first preset time, and then quickly cool the mash to a third preset temperature. Among them, the temperature range of the second preset temperature is 62°C - 65°C, the first preset time is 29 - 32 minutes, and the temperature range of the third preset temperature is 12°C - 9°C. By slowly heating the mash to 62°C - 65°C and keeping it for 30 minutes, and then quickly cooling it to 12°C - 9°C, the pathogens and harmful microorganisms existing in the mash can be killed, and the nutrition and flavor of the mash can be maintained. At the same time, it can avoid the caramelization reaction of glucose in the mash at too high a temperature and prevent the browning of the color of the mash, which is beneficial to ensuring the quality and flavor of the wine.

[0049] It is worth mentioning that in step S3, slow heating can avoid the concentration and agglomeration of plant protopectin in the mash caused by rapid temperature rise, which makes the mash turbid and affects the state of the mash. At the same time, at the high temperature of slow heating, part of the soluble pectin can be decomposed, which is beneficial to subsequent filtration and clarification. Moreover, slow heating of the mash and maintaining it for a period of time meet the requirements of pasteurization and help to kill pathogenic bacteria in the mash.

[0050] Step S4: Add an antioxidant to the mash and mix evenly.

[0051] In this step S4, the antioxidant is selected from at least one of potassium metabisulfite, sodium metabisulfite, sodium sulfite, sodium bisulfite and sodium dithionite. In this embodiment, the antioxidant is preferably potassium metabisulfite, and the input amount of potassium metabisulfite is 70 g / t. Selecting any one of potassium metabisulfite, sodium metabisulfite, sodium sulfite, sodium bisulfite and sodium dithionite as the antioxidant can improve the antioxidant property of the mash and inhibit and kill bacteria secondly, and at the same time play a certain role in sulfur adjustment, which is beneficial to improving the quality and flavor of wine.

[0052] Step S5: Add pectinase to the mash, stir evenly, and let it stand until the reaction is completed.

[0053] In this step S5, in this embodiment, the input amount of pectinase can be, for example, 20 g / t. Using pectinase can decompose the pectin in the mash. After a certain period of catalytic decomposition, pectinase can decompose the pectin in the mash into substances required for brewing. It is worth mentioning that under the condition of maintaining the best catalytic effect, pectinase can decompose the pectin to be decomposed in the mash after four hours of decomposition.

[0054] In this step S5, in order to better ensure the decomposition effect of pectinase, step S5 in this embodiment further includes the following steps:

[0055] Step S51: Measure the pH value of the mash.

[0056] In this step S51, in order to better maintain the activity of pectinase, it is necessary to measure the pH value of the mash. The temperature range in which pectinase can maintain its activity is 15°C - 55°C. The pH value range in which pectinase can maintain its activity is 2.5 - 6.0.

[0057] Step S52: If the pH value is within the range of 2.5 - 6.0, then add pectinase to the mash. If the pH value is outside the range of 2.5 - 6.0, then adjust the pH value to within the range of 2.5 - 6.0, and then add pectinase to the mash.

[0058] In this step S52, the pH value of the mash is adjusted to the pH value range suitable for the pectinase to maintain its activity, which is conducive to ensuring the catalytic decomposition effect of the pectinase. In this embodiment, the pH value of the mash is preferably 3.5 so that the pectinase can be in the optimal pH value range.

[0059] Step S53: When the pH value of the mash is within the range of 2.5 - 6.0, heat the mash to 50 °C, and then add pectinase to the mash.

[0060] In this step S53, heating the mash to 50 °C is conducive to enabling the pectinase to have the best catalytic decomposition ability while maintaining the activity of the pectinase.

[0061] In steps S51 - S53, by measuring and adjusting the pH value of the mash to within the range of 2.5 - 6.0 and heating the mash to 50 °C, it is conducive to ensuring the activity ability of the pectinase, and thus conducive to the pectinase better decomposing the pectin in the mash, which helps to improve the quality and flavor of the wine.

[0062] Step S6: Add flavor hops to the mash, and after inverting the tank evenly, perform extraction.

[0063] In this step S6, when the action of the pectinase in the mash ends, that is, when the pectin is basically decomposed, add flavor hops to the mash. The input amount of the flavor hops in this embodiment can be, for example, 25 g / t. The flavor hops in this embodiment can be, for example, Cascade flavor hops, Columbus flavor hops, Czech Saaz flavor hops, Crystal Granule flavor hops, etc. It only needs to be existing flavor hops. During the extraction process, the color of the mash can be detected, and the extraction time can be appropriately adjusted according to the color requirements of the wine. In this embodiment, it can be, for example, one day. Through extraction, the nutrients and flavor substances in the raisins can be extracted into the mash, which can improve the aroma and quality of the mash. And by adding flavor hops to the mash, it can enrich the aroma and antioxidant and antibacterial ability of the wine, and the flavor hops can precipitate and clarify a part of the protein in the mash, increasing the body stability of the wine, which is conducive to improving the quality and flavor of the wine.

[0064] Step S7: After the mash returns to the first preset temperature, introduce the activated yeast into the tank and mix evenly, and then carry out fermentation.

[0065] In step S7, the first preset temperature range is 25°C - 30°C. Before the activated yeast is introduced into the tank, it needs to be activated at 35°C - 40°C first. After activation, the activated yeast is introduced into the tank and mixed evenly with the mash. In this embodiment, the activated yeast can be, for example, the yeast used in the prior art for winemaking. The input amount of the activated yeast can be, for example, 150 g / t - 200 g / t, and the specific input amount needs to be determined according to the product manual of the yeast. Of course, in this embodiment, it is also possible to directly raise the temperature of the mash to 35°C - 40°C and adopt the feeding method of dry-inputting the activated yeast into the mash.

[0066] Step S8: After fermentation is completed, measure the alcohol content of the mash. After the alcohol content reaches the requirement, add flavor hops again and perform tank inversion extraction.

[0067] In this step S8, the alcohol content range of the mash can be above 12.5% vol. The tank inversion extraction time is also appropriately extracted according to the color requirements of the wine. The temperature range of the extraction can be, for example, 4°C - 12°C, and in this embodiment, it can be, for example, two days. In addition, compared with the flavor hops added in step S6, the amount of flavor hops added in step S8 can be increased because after fermentation is completed, there is no need to consider the antibacterial effect of the flavor hops on the yeast, so it can be added with confidence. And in this step S8, by adding flavor hops again after fermentation is completed, the aroma of the wine can be increased and maintained, and it helps to terminate fermentation and improve the antioxidant capacity of the wine, which is beneficial to extending the shelf life of the wine for aging and helps to improve the quality and flavor of the wine.

[0068] Step S9: Add a clarifying agent to the mash and filter to clarify.

[0069] In this step S9, the clarifying agent added to the mash is selected from at least one of gelatin, bentonite, diatomaceous earth, casein, egg white powder, isinglass, silica gel, and composite clarifying agent. In this embodiment, egg white powder can be selected, for example. When the brewed wine has an aging requirement, step S9 in this embodiment further includes the following steps:

[0070] Step S91: After adding the composite clarifying agent and filtering to clarify, import the clarified wine liquid into a storage tank for storage and aging.

[0071] In this step S91, the aging duration and specific parameters during aging can be set correspondingly according to the aging requirements. Through aging, the flavor of the wine can be further enriched, which is beneficial to improving the quality and flavor of the wine.

[0072] The raisin wine-making method of this embodiment adopts the above design, solving the problems of inconvenient preservation of wine-making grapes and poor quality of wine-making grapes resulting in poor quality of wine. Moreover, during the sun-drying process of raisins, the sugar content is concentrated and increased, reducing the auxiliary material cost of adding extra granulated sugar due to insufficient sugar content in fresh grape juice. And by making wine with raisins, rich caramel and tropical fruit flavors are added to the brewed wine, as well as trace elements and amino acids generated during the sun-drying process of raisins themselves, which is beneficial to improving the quality and flavor of wine.

[0073] This embodiment also relates to a wine brewed by the above raisin wine-making method, and this wine can be obtained, for example, through any of the following preparation examples.

[0074] Preparation Example 1

[0075] In this preparation example, select raisins made from 50 kg of fresh wine-making grapes. After washing, crush them with a crusher until the inner cut surface of the raisins is exposed. Then place the crushed raisins into a fermentation tank, add 250 kg of fresh grape juice to the fermentation tank, and mix them into mash with a circulation pump. Slowly heat the mash to 63 °C and keep it for 30 minutes, then quickly cool it to 10 °C. Add 3.5 g of potassium metabisulfite to the mash and mix evenly. After mixing evenly, measure the pH value of the mash and adjust the pH value of the mash to 3.5. Heat the mash to 50 °C, add 1 g of pectinase to the mash, let it stand for four hours, then add 1.25 g of flavoring hops to the mash. After turning the tank evenly, extract for one day. When the temperature of the mash returns to 22 °C, activate 7.5 g of active yeast at 38 °C and then introduce it into the tank and mix evenly for fermentation for seven days. After the fermentation is completed, measure the alcohol content of the mash. When the alcohol content of the mash ≥ 12.5% vol, add 3.75 g of flavoring hops again, turn the tank and extract for two days, add egg white powder to the mash and filter to clarify, then the brewing of the wine can be completed.

[0076] Preparation Example 2

[0077] In this preparation example, 50 kg of raisins made from fresh wine grapes were selected, washed, and then crushed by a crusher until the inner cut surface of the raisins was exposed. The crushed raisins were placed in a fermentation tank, and 250 kg of fresh grape juice was added to the fermentation tank to form a mash. The mash was slowly heated to 65 °C and maintained for 32 minutes, and then quickly cooled to 9 °C. 3.5 g of potassium metabisulfite was added to the mash and mixed evenly. After mixing evenly, the pH value of the mash was measured and adjusted to 2. The mash was heated to 45 °C, 1 g of pectinase was added to the mash, and after standing for four hours, 1.25 g of flavor hops was added to the mash. After pouring the tank evenly, it was extracted for one day. When the temperature of the mash returned to 20 °C, 7.5 g of activated yeast was activated at 35 °C and then introduced into the tank and mixed evenly for fermentation for seven days. After the fermentation was completed, the alcohol content of the mash was measured, and 3.75 g of flavor hops was added again. After pouring the tank and extracting for two days, egg white powder was added to the mash and filtered to clarify, and thus the brewing of the wine was completed.

[0078] Preparation Example III

[0079] In this preparation example, 50 kg of raisins made from fresh wine grapes were selected, washed, and then crushed by a crusher until the inner cut surface of the raisins was exposed. The crushed raisins were placed in a mixing container, and 250 kg of fresh grape juice was added to the mixing container to form a mash. The mash was slowly heated to 62 °C and maintained for 29 minutes, and then quickly cooled to 12 °C. 3.5 g of potassium metabisulfite was added to the mash and mixed evenly. After mixing evenly, the pH value of the mash was measured and adjusted to 6. The mash was heated to 55 °C, 1 g of pectinase was added to the mash, and after standing for four hours, 1.25 g of flavor hops was added to the mash. After pouring the tank evenly, it was extracted for one day. When the temperature of the mash returned to 25 °C, 7.5 g of activated yeast was activated at 40 °C and then introduced into the tank and mixed evenly for fermentation for seven days. After the fermentation was completed, the alcohol content of the mash was measured, and 3.75 g of flavor hops was added again. After pouring the tank and extracting for two days, egg white powder was added to the mash and filtered to clarify, and thus the brewing of the wine was completed.

[0080] To verify the advantages of the raisin wine-making method used in this example, based on the above preparation examples, the following comparative examples were also carried out respectively.

[0081] Comparative Example I

[0082] In this comparative example, the raw material for making wine was broken from fresh wine grapes of the current year. Other preparation conditions were the same as those in Preparation Example I above.

[0083] Comparative Example II

[0084] In this comparative example, after crushing the raisins, ordinary edible grape juice was added instead of fresh wine grape juice. Other preparation conditions were the same as those in Preparation Example I above.

[0085] Based on the above Preparation Examples and Comparative Examples, the prepared wines can be respectively subjected to tests on color, aroma, alcohol content, and taste.

[0086] Among them, Preparation Example 1 can be adopted for the foregoing Preparation Example. Through the above-mentioned tests, the test results are shown in Table 1 below.

[0087] Table 1. Test Results of Preparation Examples and Comparative Examples

[0088] Color and luster Aroma Taste Preparation Example 1 Darker Rich, tropical fruit aroma Mellow and complex Comparative Example 1 Deeper Fruit aroma, grape fruit aroma Shallow and monotonous Comparative Example 2 Lighter Refreshing grape fruit aroma Relatively cool and refreshing

[0089] From the above test results, it can be seen that for the wine brewed by the raisin wine-making method adopted in the present invention, its color is deeper and the visual appearance is better, the aroma is rich and has a rich tropical fruit aroma, the taste is mellow and complex, so that the wine brewed by the raisin wine-making method in this embodiment has good quality and flavor.

[0090] However, for Comparative Example 1, the use of fresh wine grapes of the current year results in uncontrollable quality of the brewed wine. When the quality of the fresh wine grapes of the current year is poor, the quality of the brewed wine is also poor. For Comparative Example 2, due to the addition of ordinary fresh grape juice, the flavor after fermentation is poor.

[0091] In summary, the problems of inconvenient preservation of wine grapes and poor quality of wine grapes leading to poor quality of wine are solved. Moreover, the sugar content is concentrated and increased during the sun-drying process of raisins, reducing the auxiliary material cost of additional white granulated sugar required due to insufficient sugar content in fresh grape juice. And through raisin wine-making, rich caramel and tropical fruit flavors are added to the brewed wine, as well as trace elements and amino acids generated during the sun-drying process of raisins themselves, which is beneficial to improving the quality and flavor of wine.

[0092] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A raisin wine making method, characterized in that: The method includes: Crush the raisins; adding fresh grape juice to the crushed raisins and mixing them into a mash; sterilizing the mash; adding an antioxidant to the mash and mixing well; Adding pectinase to the mash, stirring evenly, and standing until the reaction is complete; Adding aromatic hops to the mash, pouring the jar evenly and then extracting; After the mash is warmed up to the first preset temperature, activated yeast is introduced into the tank and mixed evenly, and then fermented; After the fermentation is finished, the alcohol content of the mash is measured, and when the alcohol content reaches the requirement, the aromatic hops are added again, and the tank is inverted for extraction; A clarifier is added to the mash for filtration clarification.

2. The raisin wine making method according to claim 1, characterized in that: The sterilization treatment of the mash comprises: After slowly heating the mash to a second preset temperature and maintaining it for a first preset time, the mash is rapidly cooled to a third preset temperature.

3. The raisin wine making method according to claim 1, characterized in that: Before adding pectinase to the mash, the method further comprises: Determining the pH value of the mash; When the pH value of the mash is within the range of 2.5-6.0, pectinase is added to the mash; When the pH value of the mash is not outside the range of 2.5-6.0, the pH value of the mash is adjusted to within the range of 2.5-6.0, and then pectinase is added to the mash.

4. The raisin wine making method according to claim 3, characterized in that: The pH value of the mash is adjusted to within the range of 2.5-6.0, and further comprising: When the pH value of the mash is within the range of 2.5-6.0, the temperature of the mash is raised to 45° C.-50° C., and pectinase is added to the mash.

5. The raisin wine making method according to claim 1, characterized in that: The antioxidant is selected from at least one of potassium metabisulfite, sodium metabisulfite, sodium sulfite, sodium bisulfite and sodium hyposulfite.

6. The raisin wine making method according to claim 1, characterized in that: The first preset temperature range is 25°C-30°C; and / or, The activation temperature of the activated yeast ranges from 35°C to 40°C.

7. The raisin wine making method according to claim 1, characterized in that: After adding the composite clarifier and filtering and clarifying, the method further comprises: The clarified wine is then transferred into storage tanks for aging.

8. The raisin wine making method according to claim 1, characterized in that: The clarifier is selected from at least one of gelatin, bentonite, diatomaceous earth, casein, egg white powder, fish glue, silica gel and composite clarifier.

9. The raisin wine making method according to any one of claims 1 to 8, characterized in that: The sugar content of the raisins ranges from 74% to 81%.

10. A wine, characterized by: The wine is brewed using the raisin winemaking method according to any one of claims 1 to 9.

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