Preparation method of strawberry wine
By placing strawberries and sugar layer by layer, pickling and fermenting fruit yeast of fruit yeast, the problems of unstable quality and low alcohol content of existing strawberry wine are solved, and high-quality and high-alcohol strawberry wine preparation is achieved.
Patent Information
- Application Number
- CN202510213430.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-02-25
- Publication Date
- 2025-05-30
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
The quality of existing strawberry wines is uneven and have low alcohol content, which cannot meet people's pursuit of high-strawberry wine.
The strawberries and sugar are placed layer by layer and marinated, combined with the awakened fruit yeast, artificial fermentation is performed. After 3 to 4 weeks of fermentation, it is distilled to obtain strawberry wine with an alcohol content of 50 degrees.
The quality and alcohol content of strawberry wine are improved, the high quality and high alcohol content of strawberry wine are ensured, and the market demand for high strawberry wine is met.
Smart Images
Figure CN120059871A_ABST
Abstract
Description
Technical Field
[0001] The present invention belongs to the technical field of fruit wine preparation, and particularly relates to a method for preparing strawberry wine. Background Art
[0002] Fermented fruit wine is a fermented wine with a certain alcohol content, which is mainly made from fruits or fruit juices (pulp) through all or partial alcoholic fermentation. Since fermented fruit wine is prepared by extracting all the nutrients in fruits, it contains rich vitamins, amino acids required by the human body, and a large amount of polyphenols. It can not only meet people's pursuit of the flavor and taste of fruit wine, but also be rich in nutrition. Compared with other alcoholic beverages, it is relatively healthier.
[0003] Among many fermented fruit wines, strawberry wine is a fruit wine that combines the advantages of taste, flavor and color, and is deeply respected and loved by people. However, existing strawberry wines are generally prepared by natural fermentation. The fermentation process is relatively random and the conditions are not easy to control, resulting in uneven quality of the prepared strawberry wines. At the same time, existing strawberry wines generally go through two distillations, with an alcohol content of 30 - 40 degrees, which is relatively low. It is not only not easy to preserve, but also cannot meet people's pursuit of high-proof strawberry wine. Summary of the Invention
[0004] The purpose of the present invention is to provide a method for preparing strawberry wine, wherein the strawberry wine has high quality and high alcohol content, and the alcohol content can reach 50 degrees.
[0005] The present invention provides a method for preparing strawberry wine, which comprises the following steps:
[0006] Placing strawberries and sugar in a fermentation device in a layer-by-layer manner of one layer of strawberries and one layer of sugar for pickling until the strawberries turn into a water-like state to obtain a strawberry pickling slurry;
[0007] Mixing the strawberry pickling slurry with the activated fruit wine yeast and fermenting for 3 - 4 weeks to obtain a strawberry fermentation broth;
[0008] Distilling the strawberry fermentation broth to obtain the strawberry wine.
[0009] Preferably, the fruit wine yeast includes wine yeast.
[0010] Preferably, the wine yeast includes white wine yeast.
[0011] Preferably, the mass ratio of strawberries to fruit wine yeast is 5000:1.
[0012] Preferably, the method for preparing the activated fruit wine yeast includes: mixing the fruit wine yeast with sugar water and standing for activation at a temperature above 30°C for 0.5 h to obtain the activated fruit wine yeast.
[0013] Preferably, the mass concentration of the sugar water is 18%, and the temperature of the sugar water is 35-40°C; the mass ratio of the fruit wine yeast to the water in the sugar water is 1:30.
[0014] Preferably, the mass ratio of the strawberries to the sugar is 50:(0.5-1).
[0015] Preferably, the fermentation temperature is 15-18°C, and the sugar content is 15.5-16.5°Brix.
[0016] Preferably, during the fermentation process, the fermentation mixture is stirred every 3-4 days, and the sugar content of the fermentation mixture is detected;
[0017] When the sugar content is lower than 15°Brix, sugar is added to the fermentation mixture and stirred to keep the sugar content of the fermentation mixture at 15.5-16.5°Brix.
[0018] Preferably, the number of distillations is 1 time.
[0019] Beneficial effects:
[0020] The present invention provides a method for preparing strawberry wine, comprising the following steps: placing strawberries and sugar in a fermentation device in a layer-by-layer manner of one layer of strawberries and one layer of sugar for pickling until the strawberries turn into a water-like state to obtain a strawberry pickling slurry; mixing the strawberry pickling slurry with the activated fruit wine yeast and fermenting for 3-4 weeks to obtain a strawberry fermentation broth; distilling the strawberry fermentation broth to obtain the strawberry wine. By placing strawberries and sugar layer by layer for pickling and adding activated fruit wine yeast for artificial fermentation, the alcohol content of the prepared strawberry wine reaches about 70 degrees when the wine is produced, and the alcohol content reaches 50 degrees during bottling after one distillation, which improves the alcohol content compared with the existing strawberry wine in the prior art, and a high-quality pure strawberry wine with a high alcohol content is obtained. BRIEF DESCRIPTION OF THE DRAWINGS
[0021] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for use in the embodiments.
[0022] Figure 1 It is a display diagram of the pickled strawberry slurry in Example 1;
[0023] Figure 2 It is a product diagram of the fruit wine yeast used in Example 1;
[0024] Figure 3 It is a display diagram of distilling and collecting strawberry wine in Example 1;
[0025] Figure 4It is the finished product diagram of the strawberry wine in Example 1;
[0026] Figure 5 It is the display diagram of the determination of alcohol content when the strawberry wine is produced in Example 1. Detailed implementation manners
[0027] The present invention provides a preparation method of strawberry wine, which comprises the following steps:
[0028] Place strawberries and sugar in a fermentation device in a way of laying one layer of strawberries and then one layer of sugar, and marinate until the strawberries turn into a water-like state to obtain a strawberry marinating slurry;
[0029] After mixing the strawberry marinating slurry with the activated wine yeast, ferment for 3 to 4 weeks to obtain a strawberry fermentation broth;
[0030] Distill the strawberry fermentation broth to obtain the strawberry wine.
[0031] In the present invention, strawberries and sugar are placed in a fermentation device in a way of laying one layer of strawberries and then one layer of sugar, and marinated until the strawberries turn into a water-like state to obtain a strawberry marinating slurry. As an implementation manner, the mass ratio of the cleaned strawberries to sugar can be 50:(0.5 - 1); as another implementation manner, the mass ratio of the cleaned strawberries to sugar can be 50:(0.6 - 0.8). As an implementation manner, the sugar can be white granulated sugar. As an implementation manner, a stirrer can also be used for stirring during the marinating process to accelerate the process of strawberries turning into water. The present invention has no special limitation on the stirring method, and the conventional stirring process in the art can be adopted. As an implementation manner, the fermentation device can be a water tank or a food-grade plastic bucket. The present invention has no special limitation on the marinating temperature, and the conventional marinating temperature in the art can be adopted. The way of laying one layer of strawberries and then one layer of sugar in the present invention helps to marinate the juice in the strawberries.
[0032] After obtaining the strawberry marinating slurry, in the present invention, the strawberry marinating slurry is mixed with the activated wine yeast and fermented for 3 to 4 weeks to obtain a strawberry fermentation broth. As an implementation manner, the wine yeast can be wine yeast; as another implementation manner, the wine yeast can be white wine yeast. In a specific embodiment of the present invention, the active dry wine yeast BV818 purchased from Angel Yeast is taken as an example for illustration, but it cannot be regarded as the entire protection scope of the present invention only. As an implementation manner, the mass ratio of the strawberries to the wine yeast is 5000:1.
[0033] As an implementation method, the preparation method of the revived wine yeast includes: mixing the wine yeast with sugar water, and standing and reviving at a temperature above 30°C for 0.5 h to obtain the revived wine yeast. As an implementation method, the mass concentration of the sugar water can be 18%. As an implementation method, the temperature of the sugar water can be 35 - 40°C; as another implementation method, the temperature of the sugar water can be 36 - 38°C. As an implementation method, the mass ratio of the wine yeast to the water in the sugar water can be 1:30. As an implementation method, the revival temperature can be 30 - 40°C. The revived wine yeast prepared by the method of the present invention has higher activity than the dry wine yeast powder and can ferment strawberries better.
[0034] As an implementation method, the fermentation temperature can be 15 - 18°C; as another implementation method, the fermentation temperature can be 16 - 17°C. As an implementation method, the sugar content of the fermentation is 15.5 - 16.5 °Brix.
[0035] As an implementation method, during the fermentation process, the present invention stirs the fermentation mixture every 3 - 4 days and detects the sugar content of the fermentation mixture; when the sugar content is lower than 15 °Brix, sugar is added to the fermentation mixture and stirred to keep the sugar content of the fermentation mixture at 15.5 - 16.5 °Brix. Stirring by the present invention and adjusting the sugar content of the fermentation mixture have the effect of maintaining yeast activity to ensure sufficient fermentation. As an implementation method, the present invention determines the number of stirrings according to the temperature. As the temperature rises, the number of stirrings is reduced. For example, when the temperature is 10 - 25°C, it is stirred every 3 - 4 days in the first 15 days, and when the temperature is greater than 25°C, stirring can be omitted.
[0036] After obtaining the strawberry fermentation broth, the present invention distills the strawberry fermentation broth to obtain the strawberry wine. As an implementation method, the number of distillations is 1 time. The present invention has no special limitation on the distillation method, and a conventional distillation method in the winemaking process can be used. As an implementation method, during the distillation process, the initially obtained heads and the distillate with an alcohol content lower than 20 degrees at the later stage of distillation are discarded, and the remaining distillate is the strawberry wine.
[0037] After obtaining the strawberry wine, as an implementation method, the present invention packages the strawberry wine to obtain the finished strawberry wine product. The present invention has no special limitation on the packaging method, and any conventional fruit wine packaging method in the art belongs to the protection scope of the present invention.
[0038] To further illustrate the present invention, the technical solutions provided by the present invention will be described in detail below in conjunction with the accompanying drawings and embodiments, but they should not be construed as limiting the protection scope of the present invention.
[0039] Example 1
[0040] A method for preparing strawberry wine comprises the following steps:
[0041] 1. Place a layer of washed and processed strawberries in a water tank, sprinkle a layer of granulated sugar, and repeat this step until all the strawberries are used up. The amount of strawberries is 250 kg and the amount of granulated sugar is 4 kg, in the way of one layer of strawberries and one layer of granulated sugar.
[0042] 2. Seal the water tank and marinate until the strawberries float up and turn into a water-like state. During this process, the color of the strawberries will gradually change from red to brown, as Figure 1 shown.
[0043] 3. Add yeast
[0044] A. Weighing: Weigh 50 g of fruit wine yeast (purchased from Angel Yeast's wine active dry yeast BV818, product picture as Figure 2 shown);
[0045] B. Diluting with water: Put 1.5 kg of warm water at 35 - 40 °C in a plastic basin, and add 0.27 kg of granulated sugar;
[0046] C. After the granulated sugar is dissolved, add the fruit wine yeast in step A and stir slowly until all the fruit wine yeast is dissolved. Then let it stand for 0.5 h to activate the yeast. During the process of activating the yeast, the temperature needs to be maintained at 30 °C - 40 °C, and the liquid surface will gradually become a raised smooth surface, with fermentation gas supporting the liquid surface.
[0047] D. Pour the activated yeast water solution into the water tank and stir immediately. After sealing, ferment at a temperature of 15 - 18 °C.
[0048] 4. During the fermentation process, stir once every 3 - 4 days and observe the sugar degree simultaneously (the process of stirring and observing the sugar degree can be maintained for 2 - 3 times). When the sugar degree is below 15 °Brix, add granulated sugar and stir to keep the sugar degree between 15.5 - 16.5 °Brix.
[0049] 5. After sealing and fermenting for 4 weeks, distill the obtained fermentation broth. During the distillation process, discard the initial distillate (about 2% of the distillation mother liquor) and the distillate below 20 degrees at the later stage of distillation. The remaining part is the strawberry wine, as Figure 3 shown.
[0050] 6. Package the strawberry wine to obtain the finished strawberry wine product, as Figure 4 shown.
[0051] Using the preparation method in this embodiment, the alcohol content of the distillate obtained during the distillation process can reach up to nearly 70 degrees (as Figure 5 shown, measured in the first half hour of liquor production), and after one distillation, the alcohol content of the strawberry wine obtained can reach 50 degrees.
[0052] Example 2
[0053] A method for preparing strawberry wine, the steps are as follows:
[0054] 1. Put the cleaned strawberries into a food-grade plastic bucket, sprinkle granulated sugar layer by layer, repeat this step layer by layer of strawberries and granulated sugar until all the strawberries are put in. The amount of strawberries used is 250 kg, and the amount of granulated sugar used is 5 kg.
[0055] 2. Seal the water tank and marinate until the strawberries float up and turn into a watery state. During this process, use a stirrer to stir, and the color of the strawberries will slowly change from red to brown.
[0056] 3. Add yeast
[0057] A. Weighing: Weigh 50 g of fruit wine yeast (purchased from Angel Yeast's wine active dry yeast BV818);
[0058] B. Dilute with water: Put 1.5 kg of warm water at 35 - 40 °C in a plastic basin, and add 0.27 kg of granulated sugar;
[0059] C. After the granulated sugar is saccharified, put the fruit wine yeast in step A and stir. Stir slowly until all the fruit wine yeast is dissolved, then let it stand for 0.5 h to wake up the yeast. During the process of waking up the yeast, the temperature needs to be kept above 30 °C, and the liquid surface will slowly become a raised smooth surface, with fermentation gas supporting the liquid surface
[0060] D. Pour the woken yeast water solution into the water tank and stir immediately. After sealing, ferment under the condition of a temperature of 15 - 18 °C.
[0061] 4. During the fermentation process, stir once every 3 - 4 days and observe the sugar degree at the same time (the process of stirring and observing the sugar degree can be maintained for 2 - 3 times). When the sugar degree is below 15 °Brix, add granulated sugar and stir to keep the sugar degree between 15.5 - 16.5 °Brix.
[0062] 5. After sealing and fermenting for 3 weeks, distill. During the distillation process, discard the initial distillate head (about 2% of the distillation mother liquor) and the distillate with an alcohol content below 20 degrees at the later stage of distillation. The remaining part is the strawberry wine.
[0063] 6. Package the strawberry wine to obtain the finished strawberry wine product.
[0064] Using the preparation method in this embodiment, after one distillation, the alcohol content of the distillate obtained during the distillation process can reach nearly 70 degrees at most (measured in the first half hour of liquor production), and the alcohol content of the strawberry wine obtained can reach 50 degrees.
[0065] Comparative Example 1
[0066] The strawberry wine was prepared using the preparation method in Example 1. The only difference was that the fruit wine yeast in Step 3 was replaced with yellow rice wine yeast (source: ordinary yeast for Shaoxing yellow rice wine, Zhejiang Songshengyuan Food Co., Ltd.).
[0067] It was found that the alcohol content was unstable, and the alcohol content was between 30 and 40 degrees.
[0068] Comparative Example 2
[0069] The strawberry wine was prepared using the preparation method in Example 1. The only difference was that the fruit wine yeast in Step 3 was replaced with white liquor yeast (source: ordinary white liquor yeast, purchased online).
[0070] It was found that the alcohol content was unstable, and the alcohol content was about 30 degrees.
[0071] From the above examples, it can be concluded that the strawberry wine prepared by the preparation method described in the present invention has good quality and high alcohol content, and the alcohol content can reach a high alcohol content of 50 degrees.
[0072] Although the above embodiments have described the present invention in detail, they are only a part of the embodiments of the present invention, not all embodiments. People can also obtain other embodiments according to this embodiment without creative efforts, and these embodiments all belong to the protection scope of the present invention.
Claims
1. A method for preparing strawberry wine, characterized in that: The steps include: The strawberries and sugar are placed in a fermentation device in a manner of placing a layer of strawberries and a layer of sugar for pickling until the strawberries are dissolved into a watery state, thereby obtaining a strawberry pickling slurry; The strawberry pickled pulp is mixed with the fermented fruit wine yeast, and fermented for 3 to 4 weeks to obtain strawberry fermented liquid; The strawberry fermentation liquid is distilled to obtain the strawberry wine.
2. The preparation method according to claim 1, characterized in that: The wine yeast includes wine yeast.
3. The preparation method according to claim 2, characterized in that: The wine yeast includes white wine yeast.
4. The preparation method according to any one of claims 1 to 3, characterized in that: The mass ratio of the strawberry to the fruit wine yeast is 5000:
1.
5. The preparation method according to claim 1, characterized in that: The method for preparing the fermented fruit wine yeast comprises: mixing the fruit wine yeast with sugar water, and letting it stand for fermentation for 0.5 hours at a temperature above 30° C. to obtain the fermented fruit wine yeast.
6. The preparation method according to claim 5, characterized in that: The mass concentration of the sugar water is 18%, the temperature of the sugar water is 35-40° C.; the mass ratio of the fruit wine yeast to the water in the sugar water is 1:
30.
7. The preparation method according to claim 1, characterized in that: The mass ratio of the strawberry to the sugar is 50:(0.5-1).
8. The preparation method according to claim 1, characterized in that: The fermentation temperature is 15-18°C, and the sugar content is 15.5-16.5°Brix.
9. The preparation method according to claim 1 or 8, characterized in that: During the fermentation process, the fermentation mixture is stirred every 3 to 4 days, and the sugar content of the fermentation mixture is detected; When the sugar content is lower than 15° Brix, sugar is added to the fermentation mixture and stirred to maintain the sugar content of the fermentation mixture at 15.5-16.5° Brix.
10. The preparation method according to claim 9, characterized in that: The number of distillations is 1.