Brewing process of multi-flavor series Chinese chestnut fermented wine

Abstract

The invention relates to the field of wine brewing, in particular to a brewing process of multi-flavor series Chinese chestnut fermented wine. The series of Chinese chestnut fermented wine is mainly prepared from the following components: Chinese chestnut converted mash, yeast and dry materials, the dry materials comprise humulus lupulus, chestnut flowers and chestnut shells; according to the invention, a proper amount of yeast is added into the Chinese chestnut sweet mash for main fermentation, and dry materials including the hops, the Chinese chestnut flowers and the baked Chinese chestnut shells are added, so that the Chinese chestnut fermented wine with the chestnut fragrance of beer fragrance, flower fragrance and baking fragrance is produced. Meanwhile, rich fruit fragrance, beer fragrance or baking fragrance and the like can be achieved, the content of diacetyl is low, the mouth killing power is high, foam is rich, and the taste is mellow.

Description

Technical Field

[0001] The present invention relates to the field of brewing, and in particular, to a brewing process for a series of chestnut fermented wines with multiple flavors. Background Art

[0002] Chestnut (Castanea mollissima) is a tree species of economic forest. Chestnut has a unique flavor of fragrance, sweetness, and glutinousness, and its starch content can reach up to 70%, which is equivalent to that of grain cereals. There is a patent that uses the following material components: Australian malt, Pilsner malt, honey malt, Centennial hops, Nugget hops, chestnut, yeast seed liquid, and green tea essence. All malt raw materials and part of the chestnut are saccharified, then water is added to the saccharification pot, and finally the temperature of the saccharified liquid is adjusted for saccharification. The wort is boiled for 70 minutes and Centennial hops and Nugget hops are added. After the wort is put into the tank, the yeast seed liquid and the remaining chestnut are transported into the fermentation tank for fermentation. The fermentation temperature is controlled. After the sugar content drops, the green tea essence is added to seal the tank. After reducing diacetyl, it is cold-stored for 2 weeks for post-fermentation. The prior art reduces the diacetyl concentration by changing the material ratio and adding green tea essence, making the taste bitter and sweet, smooth, the wine body not turbid, more hazy, improving the yeast to extend the beer shelf life and foam retention, and the foam is white and delicate.

[0003] Currently, there is no fermented wine developed using pure chestnut, and the prior art has problems such as insufficient chestnut aroma intensity, poor complexity, poor taste, and easy turbidity of the wine body, and the quality needs to be improved.

[0004] In view of this, the present invention is specifically proposed. Summary of the Invention

[0005] The first object of the present invention is to provide a series of chestnut fermented wines with multiple flavors, the series of flavored chestnut fermented wines have prominent chestnut aroma, and at the same time can have rich fruit aroma, beer or baking aroma, etc. The content of diacetyl is low, the astringency is strong, the foam is rich, and the taste is mellow.

[0006] The second object of the present invention is to provide a preparation method for a series of chestnut fermented wines with multiple flavors. After the preparation of the chestnut saccharified mash is completed, it is fermented, and the traditional malt-added fermentation method is not adopted, which maximally retains the flavor and nutritional components of chestnut, is suitable for the brewing of the emerging craft beer industry, broadens the deep processing application of chestnut; stable and safe, easy to use, easy to produce, has a high utilization rate of chestnut raw materials, and the multiple flavored fermented wines brewed have rich aroma, with unique chestnut aroma, flower aroma, fruit aroma, beer aroma and baking aroma.

[0007] In order to achieve the above objects of the present invention, the following technical solutions are specifically adopted:

[0008] A series of chestnut fermented wines with multiple flavors are mainly made from the following components:

[0009] Chestnut saccharification mash, yeast and dry-hopping materials;

[0010] The dry-hopping materials include: hops, chestnut flowers, roasted chestnut shells;

[0011] The dosage of the yeast is 0.1 - 1 g / L;

[0012] The dosage of the dry-hopping materials is 0.01 wt% - 0.1 wt%. Preferably, the preparation method of the chestnut saccharification mash includes:

[0013] The ratio of chestnuts to water is 1:3. After homogenization and boiling, the pH is adjusted to 5.0 - 5.5 with citric acid, and 1.8 - 2.4 U / ml of α-amylase, 980 - 1120 U / ml of β-amylase, and 208 - 260 U / ml of glucoamylase are added for heat preservation saccharification. After the saccharification is completed, filtration is carried out using a whirlpool filtration device.

[0014] Preferably, the reducing sugar content of the chestnut saccharification mash is 70 - 100 g / L.

[0015] Preferably, the addition amount of the dry-hopping materials is 0.01 wt% - 0.08 wt%.

[0016] Preferably, the yeast includes: Lallemand yeast and / or BRY-97 yeast.

[0017] Preferably, the dry-hopping materials include:

[0018] Hops: Commercial hops with an α-acid content of less than 5.7%;

[0019] Chestnut flowers: Freshly picked chestnut flowers are naturally air-dried or dried;

[0020] Roasted chestnut shells: The chestnut shells are roasted at 150 - 200 °C for 5 - 20 minutes.

[0021] Preferably, the alcohol content of the series of chestnut fermented wines with multiple flavors is 3 vol% - 5 vol%.

[0022] Preferably, the diacetyl concentration of the series of chestnut fermented wines with multiple flavors is less than 0.15 mg / L.

[0023] The preparation method of the described series of chestnut fermented wines with multiple flavors includes the following steps:

[0024] (a) Preparation of chestnut saccharified mash: The ratio of chestnut to water is 1:3. After homogenization and boiling, the pH is adjusted to 5.0 - 5.5 with citric acid, and 1.8 - 2.4 U / ml of α-amylase, 980 - 1120 U / ml of β-amylase, and 208 - 260 U / ml of glucoamylase are added for holding saccharification. After the saccharification is completed, filtration is carried out using a rotary filtration device;

[0025] (b) Primary fermentation: Inoculate the activated yeast into the mash to start primary fermentation;

[0026] (c) Feeding: Add the dry added materials alone or selectively mixed into the fermented mash within 2 - 4 days after the start of primary fermentation, and continue fermentation at a temperature of 11 - 21°C and a pressure of 0.05 - 0.34 MPa until the end of primary fermentation;

[0027] (d) Secondary fermentation: Carry out secondary fermentation after the end of primary fermentation. When the diacetyl concentration ≤ 0.15 mg / L, the secondary fermentation ends;

[0028] (e) Bottling: After fermentation, filter with a 0.45 μm filter membrane and bottle.

[0029] Preferably, the time of the primary fermentation is 5 - 7 d, and the fermentation temperature is 11 - 21°C.

[0030] Preferably, the time of the secondary fermentation is 5 - 7 d, and the secondary fermentation temperature is 5 - 10°C.

[0031] Preferably, the pressure of the primary fermentation is 0.05 - 0.34 MPa.

[0032] Preferably, the pressure of the secondary fermentation is 0.05 - 0.34 MPa. Compared with the prior art, the beneficial effects of the present invention are:

[0033] (1) The present invention provides a series of chestnut fermented wines with multiple flavors. The chestnut flavor of the series of chestnut beers with multiple flavors is prominent, and at the same time, it can have rich fruit, beer or baking aromas. The content of diacetyl is low, the mouthfeel is strong, the foam is rich, and the taste is mellow.

[0034] (2) The present invention provides a brewing method for a series of chestnut fermented wines with multiple flavors. After the preparation of the chestnut saccharified mash is completed, fermentation is carried out on it. Instead of using the traditional malt-added fermentation method, the flavor and nutritional components of chestnuts are retained to the greatest extent, which is suitable for the brewing of the emerging craft beer industry, broadens the deep processing application of chestnuts; it is stable, safe, convenient to use, easy to produce, has a high utilization rate of chestnut raw materials, and the brewed chestnut-flavored fermented wine has a unique chestnut aroma, and at the same time, there are rich chestnut, flower, fruit and baking aromas. Detailed implementation mode

[0035] The technical solution of the present invention will be clearly and completely described below in conjunction with specific embodiments. However, those skilled in the art will understand that the following described embodiments are some embodiments of the present invention, rather than all embodiments, and are only used to illustrate the present invention and should not be construed as limiting the scope of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative efforts belong to the scope of protection of the present invention. For those conditions not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. For the reagents or instruments not specified by the manufacturer, they are all conventional products that can be obtained through commercial purchase.

[0036] All reagent contents in the formula of the present invention comply with the "GB 8952-2016 National Food Safety Standard - Hygienic Specification for Beer Production", which is stable, safe, convenient to use, and easy to produce.

[0037] A variety of scented chestnut fermented wines are mainly made from the following components:

[0038] Chestnut saccharified mash, yeast, and dry-hopped materials;

[0039] The yeast includes: Lallemand yeast and / or BRY-97 yeast;

[0040] The dry-hopped materials include: hops, chestnut flowers, and roasted chestnut shells;

[0041] The addition amount of the yeast is 0.1 - 1 g / L;

[0042] The addition amount of the dry-hopped materials is 0.01 wt% - 0.1 wt%.

[0043] In some specific embodiments, the addition amount of the yeast can be, but is not limited to, 0.1 g / L, 0.3 g / L, 0.5 g / L, 0.6 g / L, 0.7 g / L, 0.8 g / L, 0.9 g / L, or 1.0 g / L.

[0044] In some specific embodiments, the addition amount of the dry-hopped materials can be, but is not limited to, 0.01 wt%, 0.03 wt%, 0.05 wt%, 0.07 wt%, 0.09 wt%, or 0.1 wt%.

[0045] The variety of scented chestnut fermented wines have a strong astringency and a low diacetyl content. Adding appropriate amounts of yeast, chestnut flowers, hops, and roasted chestnut shells to the chestnut saccharified mash for fermentation increases the unique chestnut flavor of the wine.

[0046] Preferably, the method for preparing the chestnut saccharified mash includes: the ratio of chestnuts to water is 1:3. After homogenization and boiling, citric acid is used to adjust the pH to 5.0 - 5.5, and α-amylase at 1.8 - 2.4 U / ml, β-amylase at 980 - 1120 U / ml, and glucoamylase at 208 - 260 U / ml are added to produce the chestnut saccharified mash.

[0047] Preferably, the reducing sugar content of the chestnut saccharified mash is 70 - 100 g / L.

[0048] In some specific embodiments, the reducing sugar content of the chestnut saccharified mash can be, for example, but not limited to, 70 g / L, 75 g / L, 80 g / L, 86 g / L, 94 g / L, or 100 g / L.

[0049] Preferably, the chestnut saccharified mash is a clarified chestnut saccharified mash. The clarification method includes cyclone precipitation.

[0050] Preferably, the yeast includes: Raman yeast and / or BRY-97 yeast.

[0051] Preferably, the dry-hopped materials include:

[0052] Hops: Commercial hops with an α-acid content of less than 5.7%;

[0053] Chestnut flowers: Freshly picked chestnut flowers are naturally air-dried or dried in the shade;

[0054] Roasted chestnut shells: The chestnut shells are roasted at 150 - 200 °C for 5 - 20 minutes.

[0055] Preferably, the alcohol content of the multi-aroma series chestnut fermented wine is 3 vol% - 5 vol%.

[0056] In some specific embodiments, the alcohol content of the multi-aroma series chestnut fermented wine can be, for example, but not limited to, 3 vol%, 4 vol%, or 5 vol%.

[0057] Preferably, the diacetyl concentration of the multi-aroma series chestnut fermented wine is 0.05 - 0.15 mg / L.

[0058] In some specific embodiments, the diacetyl concentration of the multi-aroma series chestnut fermented wine can be, for example, but not limited to, 0.05 mg / L, 0.07 mg / L, 0.09 mg / L, 0.11 mg / L, 0.13 mg / L, or 0.15 mg / L.

[0059] The brewing method of the multi-aroma series chestnut fermented wine includes the following steps:

[0060] (a) Preparation of chestnut saccharification mash: the ratio of chestnut to water is 1:3, after homogenization and boiling, citric acid is used to adjust the pH to 5.0-5.5, 1.8-2.4 U / ml of α-amylase, 980-1120 U / ml of β-amylase, and 208-260 U / ml of saccharifying enzyme are added for heat preservation and saccharification, and after saccharification, filtration is performed using a cyclotron filter;

[0061] (b) Main fermentation: The activated yeast is inoculated into the mash to start the main fermentation. During the fermentation process, the temperature is controlled at 11-21°C, the pressure is 0.05-0.34MPa, and the fermentation is carried out for 5-7 days.

[0062] (c) Feeding: adding the dry materials to the fermentation mash individually or selectively within 2 to 4 days after the start of the main fermentation, and continuing the fermentation at a temperature of 11 to 21° C. and a pressure of 0.05 to 0.34 MPa until the end of the main fermentation;

[0063] (d) Post-fermentation: After the main fermentation is completed, post-fermentation is carried out at a pressure of 0.05 to 0.34 MPa and a temperature of 5 to 10° C. When the diacetyl concentration is ≤0.15 mg / L, the post-fermentation is completed;

[0064] (e) Filling: After fermentation, filter with a 0.45 μm filter membrane and fill.

[0065] In some specific embodiments, the fermentation temperature is controlled at 15-21°C when using BRY-97 yeast for fermentation, and the fermentation temperature is controlled at 11-14°C when using Raman yeast for fermentation.

[0066] The dry-feed materials:

[0067] Hops: Commercial hops with an alpha acid content of less than 5.7%;

[0068] Chestnut flowers: freshly picked chestnut flowers are naturally dried in the shade or air-dried;

[0069] Baked chestnut shells: Bake the chestnut shells at 150-200° C. for 5-20 minutes.

[0070] Preferably, after the fermentation is completed, the product is filtered through a sterilized 0.45 μm filter membrane and bottled.

[0071] The embodiments of the present invention will be described in detail below with reference to specific examples and comparative examples.

[0072] Example 1

[0073] This embodiment provides a method for brewing chestnut fermented wine with both chestnut aroma and beer flavor, comprising the following steps:

[0074] 1. Preparation of chestnut saccharified mash: Weigh 12.5 kg of chestnuts, add 37.5 L of water, homogenize and then boil. Adjust the pH to 5.0 with citric acid, cool down to 60 - 70 °C, and add 1.05×10 5 U of α - amylase, 5.6×10 7 U of β - amylase, and 1.3×10 7 U of glucoamylase. Saccharify for 3 h. The reducing sugar content of the chestnut saccharified mash is 89 g / L. After saccharification, filter it using a rotary filter;

[0075] 2. Primary fermentation: Weigh 40 g of yeast BRY - 97, add water and stir until completely dissolved. After obvious bubbles appear, inoculate it into the fermentation tank and carry out primary fermentation under the conditions of a pressure of 0.1 MPa and a temperature of 20 °C;

[0076] 3. Hopping: Add 25 g of hops 2 days after the start of primary fermentation, and continue primary fermentation for 4 days under the conditions of a pressure of 0.1 MPa and a temperature of 20 °C;

[0077] 4. Secondary fermentation: After the end of primary fermentation, carry out pressure fermentation at a temperature of 8 °C and a pressure of 0.1 MPa for 7 days until the diacetyl concentration ≤ 0.15 mg / L, and then the secondary fermentation ends;

[0078] 5. Bottling: After fermentation, filter through a sterilized 0.45 - μm filter membrane and then bottle.

[0079] Example 2

[0080] This example provides a brewing method for chestnut fermented wine with both chestnut aroma and floral aroma, including the following steps:

[0081] 1. Preparation of chestnut saccharified mash: Weigh 25 kg of chestnuts, add 75 L of water, homogenize and then boil. Adjust the pH to 5.3 with citric acid, cool down to 60 - 70 °C, and add 2.1×10 5 U of α - amylase, 1.12×10 8 U of β - amylase, and 2.6×10 7 U of glucoamylase. Saccharify for 3 h. The reducing sugar content of the chestnut saccharified mash is 89 g / L. After saccharification, filter it using a rotary filter;

[0082] 2. Primary fermentation: Weigh 100 g of yeast BRY - 97, add water and stir until completely dissolved. After obvious bubbles appear, inoculate it into the fermentation tank and carry out primary fermentation under the conditions of a pressure of 0.08 MPa and a temperature of 18 °C;

[0083] 3. Hopping: Add 60 g of chestnut flowers 3 days after the start of primary fermentation, and continue primary fermentation for 4 days under the conditions of a pressure of 0.1 MPa and a temperature of 20 °C;

[0084] 4. Post-fermentation: After the main fermentation is completed, it is fermented under pressure at a temperature of 8°C and a pressure of 0.08 MPa for 7 days, and the diacetyl concentration ≤ 0.15 mg / L, then the post-fermentation ends.

[0085] 5. Bottling: After the fermentation is completed, it is filtered through a sterilized 0.45 μm filter membrane and bottled.

[0086] Example 3

[0087] This example provides a brewing method for chestnut fermented wine with both chestnut aroma and roasted aroma, including the following steps:

[0088] 1. Preparation of chestnut saccharified mash: Weigh 20 kg of chestnuts, add 60 L of water, homogenize and boil, adjust the pH to 5.5 with citric acid, cool down to 60 - 70°C, add 1.44×10 5 U of α-amylase, 7.28×10 7 U of β-amylase, 1.87×10 7 U of glucoamylase, saccharify for 3 h, the reducing sugar content of the chestnut saccharified mash liquid is 89 g / L, and after saccharification is completed, it is filtered using a rotary filter.

[0089] 2. Main fermentation: Weigh 72 g of Saccharomyces cerevisiae var. boulardii, add water and stir until completely dissolved, inoculate it into the fermentation tank after obvious bubbles are generated, and carry out main fermentation under the conditions of a pressure of 0.15 MPa and a temperature of 12°C.

[0090] 3. Feeding: 4 days after the start of the main fermentation, add 64 g of chestnut shells baked at 200°C for 10 min and continue the main fermentation at a pressure of 0.15 MPa and a temperature of 12°C for 3 days.

[0091] 4. Post-fermentation: After the main fermentation is completed, it is fermented under pressure at a temperature of 5°C and a pressure of 0.15 MPa for 6 days, and the diacetyl concentration ≤ 0.15 mg / L, then the post-fermentation ends.

[0092] 5. Bottling: After the fermentation is completed, it is filtered through a sterilized 0.45 μm filter membrane and bottled.

[0093] Comparative Example 1

[0094] This comparative example provides a brewing method for chestnut-flavored chestnut fermented wine, including the following steps:

[0095] 1. Preparation of chestnut saccharified mash: Weigh 12.5 kg of chestnuts, add 37.5 L of water, homogenize and boil, adjust the pH to 5.0 with citric acid, cool down to 60 - 70°C, add 1.05×10 5 U of α-amylase, 5.6×10 7 U of β-amylase, 1.3×10 7U, saccharification for 3 h, the reducing sugar content of chestnut saccharification mash was 83 g / L, and after saccharification, it was filtered using a cyclotron filter;

[0096] 2. Main fermentation: Weigh 40g of yeast BRY-97, add water and stir until completely dissolved, inoculate into the fermentation tank after obvious bubbles are generated, and carry out main fermentation at a pressure of 0.1MPa and a temperature of 20℃ for 7 days;

[0097] 3. Post-fermentation: After the main fermentation is completed, the diacetyl concentration is ≤0.15 mg / L at a temperature of 8°C and a pressure of 0.1 MPa for 7 days, and the post-fermentation is completed;

[0098] 4. Filling: After fermentation, filter through a sterilized 0.45μm filter membrane and fill.

[0099] Comparative Example 2

[0100] This comparative example provides a method for brewing chestnut beer with both chestnut aroma and floral aroma, comprising the following steps:

[0101] 1. Preparation of chestnut saccharification mash: weigh 25 kg of chestnuts, add 75 L of water to homogenize and boil, adjust the pH to 5.3 with citric acid, cool to 60-70 °C, add 2.1 × 10 α-amylase 5 U, β-amylase 1.12×10 8 U, saccharifying enzyme 2.6×10 7 U, saccharification for 3 h, the reducing sugar content of chestnut saccharification mash was 89 g / L, and after saccharification, it was filtered using a cyclotron filter;

[0102] 2. Main fermentation: Weigh 100g of yeast BRY-97, add water and stir until completely dissolved, inoculate into the fermentation tank after obvious bubbles are generated, and carry out main fermentation at a pressure of 0.08MPa and a temperature of 25℃ for 15 days;

[0103] 3. Feeding: Add 60g chestnut flowers 3 days after the start of the main fermentation, and continue the main fermentation at a pressure of 0.1MPa and a temperature of 20℃ for 4 days;

[0104] 4. Post-fermentation: After the main fermentation is completed, the diacetyl concentration is ≤0.15 mg / L at a temperature of 8°C and a pressure of 0.08 MPa for 7 days, and the post-fermentation is completed;

[0105] 5. Filling: After fermentation, filter through a sterilized 0.45μm filter membrane and fill.

[0106] Comparative Example 3

[0107] This comparative example provides a method for brewing chestnut fermented wine with both chestnut aroma and roasted aroma, comprising the following steps:

[0108] 1. Preparation of chestnut saccharified mash: Weigh 20 kg of chestnuts, add 60 L of water, homogenize and boil, adjust the pH to 5.5 with citric acid, cool down to 60 - 70 °C, add 1.44×10 5 U of α - amylase, 7.28×10 7 U of β - amylase, 1.87×10 7 U of glucoamylase, saccharify for 3 h. The reducing sugar content of the chestnut saccharified mash is 88 g / L. After saccharification, filter with a rotary filter;

[0109] 2. Main fermentation: Weigh 72 g of Saccharomyces cerevisiae Raman, add water and stir until completely dissolved. After obvious bubbles appear, inoculate it into the fermentation tank and carry out main fermentation at a temperature of 12 °C;

[0110] 3. Feeding: After 4 days of the start of main fermentation, add unroasted chestnut shells and continue main fermentation at 12 °C for 3 days;

[0111] 4. Post - fermentation: After the main fermentation ends, carry out non - pressure - maintaining fermentation for 2 days, and control the fermentation temperature at 10 °C;

[0112] 5. Bottling: After fermentation ends, filter through a sterilized 0.45 - μm filter membrane and bottle.

[0113] Experimental examples

[0114] Refer to "GB 8592 - 2016" to detect various flavor series of chestnut fermented wines in the examples and comparative examples. The physical and chemical indexes of the chestnut fermented wine are shown in Table 1, and the sensory evaluation is shown in Table 2.

[0115] Table 1 Physical and chemical indexes of various flavor series of chestnut fermented wines

[0116] Alcohol content %vol Diacetyl mg / L Example 1 4.3 0.12 Example 2 4.9 0.11 Example 3 4.7 0.9 Comparative Example 1 4.1 0.18 Comparative Example 2 4.2 0.15 Comparative Example 3 3.2 0.24

[0117] Table 2 Sensory evaluation of various flavor series of chestnut fermented wines

[0118]

[0119] Adding different flavor substances can endow chestnut fermented wine with different flavors and sensory characteristics. The addition of flavor substances should be selected according to the actual production requirements.

[0120] Although the present invention has been illustrated and described with reference to specific embodiments, it should be appreciated that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it; those of ordinary skill in the art should understand that without departing from the spirit and scope of the present invention, the technical solutions described in the foregoing embodiments may be modified, or some or all of the technical features may be equivalently replaced; and these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention; therefore, this means that all such replacements and modifications within the scope of the present invention are included in the appended claims.

Claims

1. A series of chestnut fermented wines with multiple fragrance types, characterized in that, It is mainly made of the following components: Chestnut saccharified mash, yeast and dry-hopped materials; The dry-hopped materials include: hops, chestnut flowers and roasted chestnut shells; The dosage of the yeast is 0.1 - 1 g / L; The dosage of the dry-hopped materials is 0.01 wt% - 0.1 wt%.

2. The multi-aroma series chestnut fermented wine according to claim 1, wherein, The preparation method of the chestnut saccharified mash includes: the ratio of chestnut to water is 1:3, after homogenizing and boiling, the pH is adjusted to 5.0 - 5.5 with citric acid, and α-amylase 1.8 - 2.4 U / ml, β-amylase 980 - 1120 U / ml, and glucoamylase 208 - 260 U / ml are added to produce the chestnut saccharified mash, and the reducing sugar content of the saccharified mash is 70 - 100 g / L.

3. The multi-aroma series chestnut fermented wine according to claim 1, characterized in that, The yeast includes: Lallemand yeast and / or BRY-97 yeast.

4. The multi-aroma series chestnut fermented wine according to claim 1, characterized in that, Inoculate yeast for primary fermentation, and the addition amount of the yeast is 0.1 - 1 g / L.

5. The multi-aroma series chestnut fermented wine according to claim 1, characterized in that, Dry-hopped materials are added during the primary fermentation process, and the dry-hopped materials include: Hops: Commercial hops with an α-acid content of less than 5.7%; Chestnut flowers: Freshly picked chestnut flowers are naturally air-dried or dried; Roasted chestnut shells: The chestnut shells are roasted at 150 - 200 °C for 5 - 20 min.

6. The multi-aroma series chestnut fermented wine according to any one of claims 1 to 5, characterized in that, The alcohol content of the multi-aroma series chestnut fermented wine is 3 vol% - 5 vol%; Preferably, the diacetyl concentration of the multi-aroma series chestnut fermented wine is less than 0.15 mg / L.

7. The preparation method of the multi-aroma series chestnut fermented wine according to any one of claims 1 to 6, characterized in that, It includes the following steps: (a) Preparation of chestnut saccharified mash: The ratio of chestnut to water is 1:3, after homogenizing and boiling, the pH is adjusted to 5.0 - 5.5 with citric acid, α-amylase 1.8 - 2.4 U / ml, β-amylase 980 - 1120 U / ml, and glucoamylase 208 - 260 U / ml are added for heat preservation saccharification, and after the saccharification is completed, it is filtered with a rotary filtration device; (b) Primary fermentation: Inoculate the activated yeast into the mash to start primary fermentation; (c) Feeding: The dry-hopped materials are added separately or selectively to the fermentation mash within 2 - 4 days after the start of primary fermentation, and continue to ferment at a temperature of 11 - 21 °C and a pressure of 0.05 - 0.34 MPa until the primary fermentation ends; (d) Secondary fermentation: Secondary fermentation is carried out after the primary fermentation ends, and when the diacetyl concentration ≤ 0.15 mg / L, the secondary fermentation ends; (e) Bottling: After the fermentation ends, it is filtered with a 0.45 μm filter membrane and bottled.

8. The preparation method of the multi-aroma series chestnut fermented wine according to claim 7, characterized in that, The time of the primary fermentation is 5 - 7 d, and the primary fermentation temperature is 11 - 21 °C.

9. The preparation method of the multi-aroma series chestnut fermented wine according to claim 7, characterized in that, The time of the secondary fermentation is 5 - 7 d, and the secondary fermentation temperature is 5 - 10 °C.

10. The preparation method of the multi-aroma series chestnut fermented wine according to claim 7, characterized in that, The pressure of the primary fermentation is 0.05 - 0.34 MPa; the pressure of the secondary fermentation is 0.05 - 0.34 MPa.

Images