Fruit juice red wine and preparation process thereof

Abstract

The invention provides fruit juice red wine and a preparation process thereof, and the preparation process of the fruit juice red wine comprises the following steps: mixing grape wine and fruit juice together to obtain a mixed solution; carrying out clarification treatment on the mixed solution; carrying out thermal stability treatment on the clarified mixed solution; carrying out cold stability treatment on the mixed solution; filtering the mixed solution for at least two times, and adding a food additive into the mixed solution between the at least two times of filtering to obtain the fruit juice red wine. According to the preparation process of the fruit juice red wine, through an elaborately designed mixing process, the mellowness of the wine and the freshness of the fruit juice are perfectly fused, so that the stability of the fruit juice red wine under different temperature conditions is effectively enhanced, the problems of precipitation, turbidity and the like caused by temperature change are reduced, and the shelf life of the product is prolonged; multiple times of filtration are combined with reasonable addition of food additives, impurities are effectively removed, the taste, the color and the shelf life of the fruit juice red wine are optimized, and the whole preparation process is simple and beneficial to reduction of the preparation cost.

Description

Technical Field

[0001] The present invention relates to the technical field of wine preparation, and particularly relates to a fruit juice red wine and a preparation process thereof. Background Art

[0002] In the market of alcoholic beverages, consumers' taste preferences are becoming increasingly diverse. Although traditional wines have a long history, unique brewing processes, and mellow tastes, their flavors are relatively single and difficult to meet the current consumers' needs for freshness and diversification. At the same time, fruit juice beverages are loved by many consumers due to their fresh tastes and rich fruit aromas. However, fruit juice beverages lack the mellow flavor and cultural heritage of wines.

[0003] With the improvement of people's living standards, the requirements for the quality and characteristics of beverages are also constantly increasing. People not only hope that beverages can bring a fresh taste but also desire them to have a certain cultural connotation. To fill the market gap and meet consumers' needs for beverages with the characteristics of both wines and fruit juices, fruit juice red wines have emerged. However, the preparation process of traditional fruit juice red wines is complex. It not only requires special treatment of grapes and fruits and then co-fermentation but also needs to go through multiple complex steps with many parameter settings in each step. As a result, the preparation cost of the entire fruit juice red wine is relatively high, and there are problems with poor quality stability. Summary of the Invention

[0004] In view of this, the present invention aims to propose a preparation process of fruit juice red wine, which is conducive to preparation and can improve the stability and quality of fruit juice red wine while ensuring its flavor.

[0005] To achieve the above object, the technical solution of the present invention is realized as follows:

[0006] A preparation process of fruit juice red wine includes:

[0007] Mix wine and fruit juice together to obtain a mixed liquid;

[0008] Perform clarification treatment on the mixed liquid;

[0009] Perform thermal stability treatment on the clarified mixed liquid;

[0010] Perform cold stability treatment on the mixed liquid;

[0011] Filter the mixed liquid at least twice, and add food additives to the mixed liquid between at least two filtrations to obtain fruit juice red wine.

[0012] Further, the mixing of wine and fruit juice together includes:

[0013] Add the wine into a stirring tank;

[0014] Add the said fruit juice to the said stirring tank, and stir the fruit juice and the wine so that after the fruit juice is dissolved in the wine, continue to stir until evenly mixed to obtain the said mixed liquid;

[0015] And / or, the pH of the said mixed liquid is between 3 and 3.5.

[0016] Furthermore, the clarification treatment of the said mixed wine includes:

[0017] Add Epithermal bentonite or egg white powder to the said mixed liquid to clarify the said mixed liquid.

[0018] Furthermore, the addition amount of the Epithermal bentonite is 0.7 - 0.9 kg / T; or,

[0019] The addition amount of the egg white powder is 0.05 - 0.06 kg / T.

[0020] Furthermore, the cold stability treatment of the said mixed liquid includes:

[0021] Add crystals with stability to the clarified said mixed liquid;

[0022] Freeze the said mixed liquid for a first preset duration at a preset temperature and then keep it warm for a second preset duration.

[0023] Furthermore, the preset temperature is between -3 and -5 °C, the first preset duration is between 24 and 72 h, and the second preset duration is between 1 and 4 h.

[0024] Furthermore, the said wine is selected from at least one of table dry red wine, ordinary dry red wine, and Tinto wine.

[0025] Furthermore, the said wine is selected from raw materials with the following mass ratios:

[0026] Table dry red wine with a mass ratio of 82.5 - 86.5%, ordinary dry red wine with a mass ratio of 9.5 - 11.5%, and Tinto wine with a mass ratio of 3.5 - 7.5%.

[0027] Furthermore, the at least two filtrations of the said mixed liquid include two filtrations, and the filtration accuracy of the second filtration is 0.4 - 0.5 μm.

[0028] Compared with the prior art, the present invention has the following advantages:

[0029] The preparation process of the fruit juice red wine described in the present invention, through a carefully designed mixing process, perfectly combines the mellow flavor of the wine with the freshness of the fruit juice, bringing consumers a rich taste experience. The heat stability and cold stability treatment processes effectively enhance the stability of the fruit juice red wine under different temperature conditions. Whether in the hot summer or the cold winter, the fruit juice red wine can maintain good quality, reducing problems such as precipitation and turbidity caused by temperature changes, and extending the shelf life of the product. Multiple filtrations combined with reasonable addition of food additives not only effectively remove impurities, but also optimize the taste, color and shelf life of the fruit juice red wine. Moreover, the entire preparation process is simple and easy to operate, thus facilitating the reduction of preparation costs.

[0030] Secondly, during the process of adding the fruit juice to the wine for dissolution, the fruit juice will gradually be surrounded by the wine. The wine forms a "protective film" around the fruit juice. The components of the wine itself can, to a certain extent, reduce the direct contact between the fruit juice and the air, decreasing the contact area between the easily oxidized components in the fruit juice and oxygen, thereby slowing down the occurrence of the oxidation reaction; during the process of the fruit juice dissolving in the wine, the liquid environment of the wine is relatively closed, which can limit the entry of external oxygen. Compared with direct stirring and mixing, the liquid flow during the dissolution process is relatively small, reducing the amount of air brought in due to the violent agitation of the liquid, making the dissolved oxygen content in the mixed liquid relatively low and stable; the relatively low dissolved oxygen content provides favorable conditions for preventing oxidation because the occurrence of the oxidation reaction requires the participation of oxygen, and reducing the dissolved oxygen can effectively slow down the rate of the oxidation reaction.

[0031] Making the pH of the mixed liquid between 3 - 3.5 can not only inhibit the growth and reproduction of many harmful bacteria without the need for pasteurization treatment, but also make the acidity of the fruit juice red wine moderate, bringing a fresh and lively taste. At the same time, it balances with other components in the fruit juice red wine (such as sugars, tannins, etc.), making the flavor of the fruit juice red wine more harmonious, complex and long-lasting. It also helps to promote the release of flavor substances in the fruit juice red wine, enabling the fruit juice red wine to exhibit more aroma levels such as fruity, floral, and spicy aromas, enhancing the aroma complexity and intensity of the fruit juice red wine.

[0032] Furthermore, both EPS bentonite and egg white powder are beneficial to the clarification treatment of the mixed solution. The dosages of EPS bentonite and egg white powder can not only effectively adsorb impurities, proteins, polyphenols and other substances in fruit juice red wine to achieve a good clarification effect, but also avoid adverse effects on the flavor and quality of fruit juice red wine due to excessive addition. By adding crystals, it can help form regular ice crystal structures during the subsequent freezing process, which is beneficial to maintaining the stability and quality of fruit juice red wine and preventing unstable phenomena such as turbidity and precipitation in a low-temperature environment; by controlling the preset freezing temperature, the first preset duration and the second preset duration, the substances in fruit juice red wine can reach a new equilibrium state, improve its cold stability, and reduce the possibility of quality problems caused by temperature changes during storage and transportation.

[0033] Furthermore, the preset temperature range can not only effectively form ice crystals in the water of the mixed solution, prompting the precipitation or separation of unstable components, but also will not cause excessive damage to the flavor and quality of fruit juice red wine due to too low temperature. The settings of the first preset duration and the second preset duration range are beneficial to ensuring the treatment effect of cold stability. Table wine dry red wine, ordinary dry red wine and tinted wine have the advantages of being easy to purchase and having a good taste. Among them, tinted wine is also beneficial to enhancing the color of fruit juice red wine. The setting of the mass ratio range of table wine dry red wine, ordinary dry red wine and tinted wine helps to stabilize the flavor quality of fruit juice red wine, enabling the product to not only have certain common characteristics, but also skillfully integrate the characteristics of different types of dry red wine, meeting consumers' needs for flavor uniqueness and quality stability.

[0034] Furthermore, the second filtration precision is set at 0.4 - 0.5 μm. This precision range can intercept most microorganisms, fine protein particles, polyphenol polymers and other tiny impurities that may cause turbidity in fruit juice red wine or affect the taste, ensuring that the final fruit juice red wine has good clarity, stability and taste. The filtration precision helps to prevent problems such as precipitation and deterioration of fruit juice red wine during storage, extends the shelf life of the product, and at the same time provides consumers with a clear and bright visual experience and a smooth and pure drinking feeling.

[0035] Another object of the present invention is to propose a fruit juice red wine prepared by the preparation process as described above.

[0036] The fruit juice red wine described in the present invention is made through the above-mentioned preparation process, and has the mellow and smooth taste of wine and the fresh and refreshing taste of fruit juice. When tasting, one can feel the sweetness and fruit aroma of the fruit juice at first, and then the mellow flavor of the wine spreads in the mouth, with rich taste layers. Whether it is consumers who are new to alcoholic beverages or seasoned wine enthusiasts, they can all find unique gustatory pleasures from it. The wine itself contains antioxidant substances beneficial to the human body such as resveratrol, and the fruit juice is rich in vitamins, minerals and dietary fiber. The combined fruit juice red wine retains these nutrients to a certain extent, allowing consumers to ingest substances beneficial to health while enjoying the delicious taste. Compared with pure alcoholic beverages, it better meets the pursuit of modern consumers for healthy drinks. In addition, due to the different colors of different fruit juices, rich and diverse colors can be presented after mixing with the wine. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] The drawings forming 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:

[0038] Figure 1 It is a flow chart of the preparation process of the fruit juice red wine according to Embodiment 1 of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0039] It should be noted that, without conflict, the embodiments in the present invention and the features in the embodiments can be combined with each other.

[0040] In the description of the present invention, it should be noted that if terms indicating orientation or positional relationship such as "upper", "lower", "inner", "back", etc. appear, they are based on the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and thus cannot be understood as a limitation to the present invention. In addition, if terms such as "first", "second", etc. appear, they are also only for descriptive purposes and cannot be understood as indicating or implying relative importance.

[0041] The present invention will be described in detail below with reference to the drawings and in combination with embodiments.

[0042] Embodiment 1

[0043] This embodiment relates to a preparation process of fruit juice red wine. As Figure 1 shown, it includes: mixing wine and fruit juice together to obtain a mixed liquid; performing clarification treatment on the mixed liquid; performing heat stability treatment on the clarified mixed liquid; performing cold stability treatment on the mixed liquid; performing at least two filtrations on the mixed liquid, and adding food additives to the mixed liquid between at least two filtrations to obtain the fruit juice red wine.

[0044] In the preparation process of the fruit juice red wine described in this embodiment, through a carefully designed mixing process, the mellow taste of the wine is perfectly integrated with the freshness of the fruit juice, bringing consumers a rich taste enjoyment. The heat stability and cold stability treatment processes effectively enhance the stability of the fruit juice red wine under different temperature conditions. Whether in the hot summer or the cold winter, the fruit juice red wine can maintain good quality, reducing problems such as precipitation and turbidity caused by temperature changes, extending the shelf life of the product. Multiple filtrations combined with reasonable addition of food additives not only effectively remove impurities, but also optimize the taste, color and shelf life of the fruit juice red wine, and the entire preparation process is simple and easy to operate, thus facilitating the reduction of preparation costs.

[0045] Based on the above overall design, in this embodiment, mixing the wine and the fruit juice together includes: adding the wine into a stirring tank; adding the fruit juice into the stirring tank and stirring the fruit juice and the wine until the fruit juice is dissolved in the wine, and then continuing to stir until evenly mixed to obtain a mixed liquid. From the aspect of preventing oxidation, dissolving the fruit juice in the wine first and then stirring and mixing has the following many advantages.

[0046] In terms of reducing the contact area with air, first of all, it can initially isolate air. During the process of adding the fruit juice into the wine for dissolution, the fruit juice will gradually be surrounded by the wine, and the wine is equivalent to forming a "protective film" around the fruit juice. The components of the wine itself can, to a certain extent, reduce the direct contact between the fruit juice and air, reducing the contact area between the easily oxidizable components in the fruit juice and oxygen, thereby slowing down the occurrence of oxidation reactions.

[0047] Secondly, it can reduce the risk of stirring oxidation. If stirring and mixing are carried out first, since the mixed liquid will be in full contact with air during the stirring process, the chance of oxidation is greatly increased. However, by dissolving first and then stirring, the contact with air is reduced during the dissolution stage. Although there will also be contact with air during subsequent stirring, compared with direct stirring and mixing, the overall contact amount with air is relatively small, thus reducing the risk of oxidation of the fruit juice and the wine during the entire mixing process and better maintaining the quality of the product.

[0048] In addition, it is also beneficial to utilize the antioxidant components in the wine. The wine contains rich phenolic substances such as tannins and anthocyanins, and these phenolic substances have strong antioxidant properties. When the fruit juice is dissolved in the wine, the easily oxidizable components in the fruit juice can form an interacting system with the phenolic substances in the wine. The phenolic substances can preferentially react with oxygen, consuming the oxygen in the surrounding environment, thereby protecting the components in the fruit juice from being oxidized. For example, some aromatic substances in the fruit juice can better retain their original aroma and flavor under the protection of the phenolic substances in the wine, avoiding the generation of strange smells or flavor losses due to oxidation.

[0049] The antioxidant components in wine and some components in fruit juice also have a synergistic antioxidant effect. During the dissolution process, the components of the two penetrate and combine with each other to form a more stable antioxidant system. This synergy can enhance the overall antioxidant capacity, have a better antioxidant effect than individual fruit juice or wine, effectively prevent the oxidation of various components in the mixed liquid, and maintain the color, taste and nutritional value of the product.

[0050] As a preferred embodiment, the wine is selected from at least one of table dry red wine, ordinary dry red wine and tint wine. The three have the advantages of being easy to purchase and having a good taste. Among them, tint wine is also beneficial to enhancing the color of fruit juice red wine. Among them, table dry red wine is suitable for drinking during daily meals, with a relatively simple and direct taste and prominent fruity aroma. Choosing it as a raw material can endow fruit juice red wine with more drinkable characteristics and make it more versatile when paired with food. Ordinary dry red wine has a certain quality and flavor complexity, and the balance of tannins, acidity, etc. is relatively good. Using it in the preparation of fruit juice red wine can bring relatively typical dry red wine flavor characteristics to the product. Tint wine has a red color, which is beneficial to enhancing the color effect as a component of fruit juice red wine.

[0051] As a preferred embodiment, the wine is selected from the following raw materials in mass ratios: 82.5 - 86.5% of table dry red wine, 9.5 - 11.5% of ordinary dry red wine, and 3.5 - 7.5% of tint wine. The setting of the mass ratio range of the three helps to stabilize the flavor quality of fruit juice red wine, enabling the product to skillfully integrate the characteristics of different types of dry red wine while having certain common characteristics, meeting consumers' demands for flavor uniqueness and quality stability.

[0052] In addition, the fruit juice red wine prepared with the above proportion of components has the mellow and smoothness of wine and the freshness and briskness of fruit juice. When taking a sip, one can feel the sweetness and fruity aroma of the fruit juice, and then the mellow flavor of the wine spreads in the mouth, with a rich taste layer. The fruit juice in this embodiment can be concentrated fruit juice, and its standard should comply with the provisions of GB 17325. Specifically in implementation, the fruit juice can be peach juice, raspberry juice, cherry juice, blueberry juice, strawberry juice, pomegranate juice, etc.

[0053] To verify the rationality of the setting of the components in the wine and the mass ratio range of the fruit juice in this embodiment, the following verification tests were carried out. The components in each example and comparative example are shown in Table 1, and the test results are shown in Table 2.

[0054] Table 1:

[0055]

[0056]

[0057] Table 2:

[0058]

[0059]

[0060] As can be seen from Table 1: When the components of table wine dry red wine, ordinary dry red wine and tinted wine are within a reasonable mass ratio range and the addition amount of fruit juice is between 20 - 25 kg / T, the fruit juice red wine obtained has the color that a product of this type should have in terms of color, is clear in clarity, shiny, and has no obvious suspended matter. In terms of aroma, it has a pure, elegant, harmonious and rich fruity and wine aroma. In terms of taste, the fruit aroma is elegant and rich, the body is full, and the sour and sweet are coordinated. And it has the fruit characteristics and style that a product of this type should have, making the fruit juice red wine qualified.

[0061] In Comparative Examples 1 to 3, when the mass ratio of table wine dry red wine, ordinary dry red wine and tinted wine is not selected appropriately, but the amount of fruit juice used is within a reasonable range, the taste of the fruit juice red wine is still average and does not have the fruit characteristics and style that a product of this type should have, thus making the fruit juice red wine unqualified.

[0062] In Comparative Examples 4 and 5, although the mass ratio of table wine dry red wine, ordinary dry red wine and tinted wine is selected appropriately, the amount of fruit juice used is less than 20 kg / T. This makes the fruit flavor and aroma of the fruit juice red wine not obvious, thus resulting in the fruit juice red wine being unqualified.

[0063] As a preferred embodiment, the pH of the mixed liquid is between 3 - 3.5. Making the pH of the mixed liquid between 3 - 3.5 here can not only inhibit the growth and reproduction of many harmful bacteria without the need for pasteurization treatment, but also make the acidity of the fruit juice red wine moderate, which can bring a fresh and lively taste to people. At the same time, it balances with other components in the fruit juice red wine (such as sugar, tannin, etc.), making the flavor of the fruit juice red wine more coordinated, complex and lasting. It also helps to promote the release of flavor substances in the fruit juice red wine, making the fruit juice red wine show more aroma levels such as fruity, floral, spice aroma, etc., and enhancing the aroma complexity and richness of the fruit juice red wine.

[0064] In this embodiment, the clarification treatment of the blended wine includes: adding Epsylon bentonite or egg white powder to the mixture to clarify the mixture. Among them, both Epsylon bentonite and egg white powder are beneficial to the clarification treatment of the mixture. Specifically, when using Epsylon bentonite, the addition amount of Epsylon bentonite is 0.7 - 0.9 kg / T. For example, the addition amount of Epsylon bentonite is 0.7 kg / T, 0.75 kg / T, 0.8 kg / T, 0.85 kg / T or 0.9 kg / T. When using egg white powder, the addition amount of egg white powder is 0.05 - 0.06 kg / T. For example, the addition amount of egg white powder is 0.05 kg / T, 0.055 kg / T, 0.058 kg / T or 0.06 kg / T.

[0065] Here, the dosages of Epsylon bentonite and egg white powder can not only effectively adsorb impurities, proteins, polyphenols and other substances in the fruit juice red wine to achieve a good clarification effect, but also avoid having an adverse impact on the flavor and quality of the fruit juice red wine due to excessive addition.

[0066] In this embodiment, the cold stability treatment of the mixture includes: adding crystals with stability to the clarified mixture; freezing the mixture for a first preset duration at a preset temperature and then keeping it warm for a second preset duration. Here, by adding crystals, it can help form regular ice crystal structures during subsequent freezing, which is beneficial to maintaining the stability and quality of the fruit juice red wine and preventing unstable phenomena such as turbidity and precipitation in a low-temperature environment; by controlling the preset freezing temperature, the first preset duration and the second preset duration, the substances in the fruit juice red wine can reach a new equilibrium state, improve its cold stability, and reduce the possibility of quality problems caused by temperature changes during storage and transportation.

[0067] Specifically, the crystals can be potassium bitartrate crystals, which can adjust the acidity of the wine and make its taste more balanced. In addition, potassium bitartrate crystals can also form tiny crystal structures in the wine to help remove some unstable components, improve the stability of the wine, and prevent precipitation or spoilage during storage.

[0068] In this embodiment, the preset temperature ranges from -3°C to -5°C, the first preset duration ranges from 24 h to 72 h, and the second preset duration ranges from 1 h to 4 h. Specifically, during implementation, the preset temperature can be, for example, -3°C, -3.5°C, -4°C, -4.5°C, or -5°C. The first preset duration can be 24 h, 36 h, 48 h, 52 h, 60 h, or 72 h, etc., and the second preset duration can be 1 h, 2 h, 3 h, or 4 h. The range of the preset temperature can not only effectively form ice crystals in the mixed liquid, prompting the precipitation or separation of unstable components, but also not cause excessive damage to the flavor and quality of the fruit juice red wine due to too low temperature. The settings of the ranges of the first preset duration and the second preset duration are conducive to ensuring the treatment effect of cold stability.

[0069] As a preferred implementation method, at least two filtrations of the mixed liquid include two filtrations, and the filtration accuracy of the second filtration is 0.4 - 0.5 μm. This accuracy range can intercept the vast majority of microorganisms, fine protein particles, polyphenol polymers, and other tiny impurities that may cause turbidity or affect the taste of the fruit juice red wine, ensuring that the final fruit juice red wine has good clarity, stability, and taste. The filtration accuracy helps prevent problems such as precipitation and deterioration of the fruit juice red wine during storage, extends the shelf life of the product, and at the same time provides consumers with a clear and transparent visual experience and a smooth and pure drinking feeling.

[0070] Specifically, during implementation, the first filtration can adopt a filtration method combining diatomaceous earth and cardboard, and the second filtration can also adopt a filtration method combining diatomaceous earth and cardboard, or a filtration membrane can be used for filtration. The filtration accuracy of the second filtration can be, for example, 0.4 μm, 0.45 μm, 0.48 μm, or 0.5 μm, etc.

[0071] The food additives in this embodiment can include granulated sugar and potassium sorbate. To improve the dissolution efficiency of the food additives, first add the fruit juice red wine to the mixing equipment, and then add the food additives to the mixing equipment. While adding, heat the fruit juice red wine and stir, thereby improving the dissolution efficiency of the food additives in the fruit juice red wine.

[0072] It should be noted that the raw materials, auxiliary materials, and food additives in this embodiment comply with the corresponding product standards. Before the raw and auxiliary materials, additives, and packaging materials are purchased, request the supplier's business license, production license, and the qualified inspection report of this batch within the valid period. The production water meets the requirements of the GB 5749 standard and is sent to a qualified inspection institution for inspection at least once a year. The use of food additives complies with the provisions of GB2760. In addition, strictly pay attention to oxygen isolation protection during the period of circulating and mixing the fruit juice and the wine evenly. When the prepared fruit juice red wine is stored in a full tank, if there are special circumstances and the wine cannot be stored in a full tank, nitrogen needs to be filled for protection.

[0073] In addition, since oxygen is a double-edged sword in wine production, it can provide oxygen for the reproduction of yeast. Many complex reactions involving polyphenols during wine brewing, bottling, etc. are affected by the degree of oxygen contact. The slow oxidation reaction during long-term aging can enhance color stability, improve taste, and thus enhance the quality of wine. However, too high a dissolved oxygen content will seriously affect the quality of wine. If a large amount of oxygen is ingested due to improper operation during wine brewing, resulting in too high a dissolved oxygen level, a series of quality problems such as the disappearance of the fruity aroma of the wine, the appearance of oxidation flavor, pigment precipitation, and shortened shelf life will occur.

[0074] Considering that the dissolved oxygen in fruit juice red wine is not constant during the production process but is in a dynamic change, quantifying and controlling the dissolved oxygen at different stages during the production process of fruit juice red wine is one of the necessary conditions for controlling the quality of wine brewing. On the one hand, dissolved oxygen reacts with the components in fruit juice red wine and is consumed. The oxygen consumption capacity of newly made wine is very strong, and it will gradually decrease as the storage time prolongs. On the other hand, all operations during the brewing process will cause the intake of dissolved oxygen. Therefore, strengthening the oxygen management during the wine production process, understanding the changes in oxygen content, understanding the effectiveness of nitrogen filling protection, and controlling the oxidation level of each link during the wine production process and after the wine is bottled is particularly important.

[0075] The preparation process in this embodiment also includes detecting the oxygen content in each step and filling nitrogen when the oxygen content exceeds the preset target value. Specifically, products with oxygen content detection functions can be used, such as micro-oxygen measuring instruments, dissolved oxygen meters, headspace oxygen analyzers, etc. Among them, micro-oxygen measuring instruments and dissolved oxygen meters can detect the oxygen content in liquids, and headspace oxygen analyzers can detect the oxygen content in the top space of liquids.

[0076] To effectively prevent oxidation, nitrogen needs to be filled. The filling of nitrogen can be achieved by using products such as nitrogen filling devices with nitrogen filling functions. During specific implementation, in the mixing step when wine and fruit juice are mixed together, in the clarification process using a homogenization tank for clarification, in the freezing process using a freezing tank, and during the storage process after passing the freezing test, the oxygen content in each step can be detected by a micro-oxygen measuring instrument to ensure that the oxygen content in each step during the preparation process of the entire fruit juice red wine is within a reasonable range.

[0077] When it is detected that the oxygen content in the corresponding step exceeds the preset target value, the corresponding nitrogen filling device is activated, so that the nitrogen filling device fills nitrogen into the corresponding tank, and the oxygen in the tank is discharged to achieve nitrogen-oxygen replacement, thereby effectively preventing oxidation. Among them, the preset target values of the oxygen content in each step are shown in Table 3.

[0078] Table 3: Oxygen content requirements for important processes

[0079] Project Name Standard Target Value Dissolved Oxygen in Stirring Tank 1mg / L Dissolved Oxygen in Homogenizing Tank 1mg / L Dissolved Oxygen in Freezing Tank 1mg / L Dissolved Oxygen in Qualified Stored Wine after Freezing 1mg / L Dissolved Oxygen in Filling Buffer Tank / Finished Product Tank 1mg / L

[0080] As can be seen from Table 3, the standard target value of the oxygen content in each step is 1 mg / L. When the oxygen content exceeds 1 mg / L, it will affect the performance of the fruit wine. Only by controlling the oxygen content in each step within 1 mg / L can not only prevent the sensory quality from decreasing due to oxidation during the production process, but also improve the tolerance of the wine body to environmental conditions, ensure product quality, and extend the shelf life of the product. In addition, the total dissolved oxygen in the finished product after bottling is preferably less than 4 mg / L, among which the dissolved oxygen in the wine is less than 3 mg / L and the top free oxygen is less than 1 mg / L.

[0081] In the preparation process of the fruit red wine in this embodiment, by mixing the fruit juice and the wine together and then through steps such as clarification, heat stability treatment, cold stability treatment, and filtration, the fruit red wine has the mellow taste of the wine and the freshness of the fruit juice, bringing a rich taste enjoyment to consumers. Moreover, this fruit red wine has good stability, which is beneficial to extending the shelf life of the product.

[0082] Example Two

[0083] This embodiment relates to a fruit red wine prepared by using the preparation process described in Example One.

[0084] The fruit red wine described in this embodiment is made by the above-mentioned preparation process, and has the mellow and smooth taste of the wine and the fresh and refreshing taste of the fruit juice. When entering the mouth, one can feel the sweetness and fruit aroma of the fruit juice, and then the mellow flavor of the wine spreads in the mouth, with a rich taste layer. Whether it is a consumer who is new to alcoholic beverages or a senior wine lover, they can find unique taste pleasures from it. The wine itself contains antioxidant substances beneficial to the human body such as resveratrol, and the fruit juice is rich in vitamins, minerals, and dietary fiber. The combined fruit red wine retains these nutritional components to a certain extent, allowing consumers to ingest substances beneficial to health while enjoying the delicious taste, and is more in line with the pursuit of modern consumers for healthy beverages compared with pure alcoholic beverages.

[0085] 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 preparation process of fruit juice red wine, characterized in that, Comprising: Mixing wine and juice to obtain a mixed liquid; Clarifying the mixed liquid; Performing heat stability treatment on the clarified mixed liquid; Performing cold stability treatment on the mixed liquid; Filtering the mixed liquid at least twice and adding a food additive to the mixed liquid between at least two of the filtrations to produce fruit juice red wine.

2. The preparation process of the fruit juice red wine according to claim 1, wherein The mixing of the wine and juice together comprises: Adding the wine into a stirring tank; Adding the juice into the stirring tank and stirring the juice and the wine until the juice is dissolved in the wine and then continuing to stir until evenly mixed to obtain the mixed liquid; And / or, the pH of the mixed liquid is between 3 and 3.

5.

3. The preparation process of the fruit juice red wine according to claim 1, characterized in that, The clarifying treatment of the mixed wine comprises: Clarifying the mixed liquid by adding Epithermal bentonite or egg white powder thereto; further comprising monitoring the oxygen content in each link, formulating the standard limit value of the oxygen content under each link, and timely supplementing nitrogen to effectively prevent oxidation.

4. The preparation process of fruit juice red wine according to claim 3, wherein: The addition amount of the Epithermal bentonite is 0.7 - 0.9 kg / T; or, The addition amount of the egg white powder is 0.05 - 0.06 kg / T.

5. The preparation process of the fruit juice red wine according to claim 1, characterized in that, The cold stability treatment of the mixed liquid comprises: Adding a stable crystal to the clarified mixed liquid; Freezing the mixed liquid for a first preset duration at a preset temperature and then keeping it warm for a second preset duration.

6. The preparation process of fruit juice red wine according to claim 5, wherein, The preset temperature is between -3 and -5 °C, the first preset duration is between 24 and 72 h, and the second preset duration is between 1 and 4 h.

7. The preparation process of fruit juice red wine according to claim 1, wherein, The wine is selected from at least one of table dry red wine, ordinary dry red wine, and Tinto wine.

8. The preparation process of fruit juice red wine according to claim 7, wherein: The wine is selected from raw materials with the following mass ratios: 82.5 - 86.5% by mass of the table dry red wine, 9.5 - 11.5% by mass of the ordinary dry red wine, and 3.5 - 7.5% by mass of the Tinto wine.

9. The preparation process of fruit juice red wine according to any one of claims 1 to 8, wherein: The at least two filtrations of the mixed liquid include two filtrations, and the filtration accuracy of the second filtration is 0.4 - 0.5 μm.

10. A fruit juice red wine prepared by using the preparation process according to any one of claims 1 to 9.

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