Preparation method of golden tea wine based on double-stage yeast fermentation

Abstract

The invention discloses a preparation method of golden tea wine based on double-stage yeast fermentation, and relates to the field of tea wine preparation, and the preparation method comprises the following steps: S1, performing withering, fine manipulation withering and fine manipulation treatment on mature golden tea leaves according to an oolong tea rolling process, so that the water content of the rolled golden tea leaves is 45-60%, bagging the rolled golden tea leaves, and sealing the bags for later use; sealing for later use; s2, adding 250g of yeast into the rolled golden tea leaves obtained in the step S1, uniformly stirring, loading into a sealing bag, sealing, and performing sealed fermentation for 48 hours in an environment of 25-38 DEG C, so as to obtain primarily fermented golden tea leaves; according to the preparation method of the golden tea wine based on double-stage yeast fermentation, tea alkaloid is neutralized through double-stage yeast fermentation, bitter taste is avoided, flower and fruit fragrance is improved, rice washing water and rice mash supplement starch and nutrition required by fermentation, fermentation continuity is guaranteed, alkaloid sublimation is avoided through low-temperature distillation, and the golden tea wine is prepared by combining a segmented head and tail removing technology. The wine body is pure and bitter-free.

Description

Technical Field

[0001] The present invention relates to the technology of tea wine preparation, and particularly to a preparation method of golden tea wine based on two-stage yeast fermentation. Background Art

[0002] Tea wine is a clever combination of tea and wine, which is mainly made from tea leaves through processes such as fermentation, soaking or distillation. It retains the fragrance and elegance of tea and incorporates the mellow and enthusiastic flavor of wine, forming a unique beverage. According to different production processes and raw materials, tea wine can be divided into fermented tea wine, soaked tea wine and distilled tea wine;

[0003] Tea wine has a unique flavor, with both the fragrance and elegance of tea and the mellow and enthusiastic flavor of wine. Different types of tea wine may have different flavor characteristics. For example, green tea wine has a fresh taste, with the fragrance and slight bitterness of green tea; black tea wine has a mellow taste, with the sweet fragrance and fruity aroma of black tea; oolong tea wine has a complex taste, with the floral and fruity aroma of oolong tea and the mellow feeling of wine.

[0004] Traditional tea wine preparation often has problems such as obvious bitterness, incomplete fermentation, and turbid liquor body. Alkaloids in tea leaves (such as caffeine and theobromine) are easily dissolved during high-temperature distillation or fermentation, resulting in a bitter liquor body; while the single fermentation process is prone to terminate fermentation due to insufficient tea leaf nutrition, affecting the alcohol content and flavor. In the prior art, the methods of preparing tea wine by black tea oxidation fermentation or single yeast fermentation are difficult to balance the active substances in tea leaves and the alcohol conversion efficiency, and cannot effectively eliminate bitterness. Summary of the Invention

[0005] The purpose of the present invention is to provide a preparation method of golden tea wine based on two-stage yeast fermentation to solve the above deficiencies in the prior art.

[0006] To achieve the above purpose, the present invention provides the following technical solution: A preparation method of golden tea wine based on two-stage yeast fermentation, comprising the following steps:

[0007] S1. Withering and green-making the mature golden tea leaves according to the oolong tea rolling process, so that the water content of the rolled golden tea leaves is 45-60%, bagging the rolled golden tea leaves and sealing for standby;

[0008] S2. Adding yeast to the rolled golden tea leaves obtained in S1 at a dosage of 250 grams of yeast per 100 catties, stirring evenly and packing into a sealed bag, and sealing and fermenting for 48 hours in an environment of 25-38°C to obtain preliminarily fermented golden tea leaves;

[0009] S3. Add white sugar to the preliminarily fermented golden tea leaves obtained in S2 until the sweetness reaches 8 degrees, and then add yeast again at a dosage of 250 grams of yeast per 100 jin of tea leaves. Stir evenly and then seal in a barrel. Ferment sealed at a temperature of 20 - 35 °C for no less than 60 hours until the alcohol content ≥ 13 degrees to obtain the secondarily fermented golden tea leaves;

[0010] S4. Weigh rice according to the weight ratio of tea leaves to rice of 1:0.5. Soak the rice in water for 2 hours, then separate the rice from the rice-washing water. Steam the soaked rice and let it cool. Ferment at a temperature of 20 - 35 °C until the alcohol content ≥ 13 degrees to obtain fermented rice mash;

[0011] S5. Add the rice-washing water obtained in S4 to the secondarily fermented golden tea leaves obtained in S3 at a ratio of 30 jin of rice-washing water per 100 jin of tea leaves. Stir evenly and then seal. Ferment at 20 - 35 °C for no less than 48 hours until the alcohol content is not less than 13 degrees to obtain the tertiarily fermented golden tea leaves;

[0012] S6. Mix the fermented rice mash obtained in S4 and the tertiarily fermented golden tea leaves obtained in S5 and stir evenly. Ferment sealed at a temperature of 20 - 35 °C for 60 hours until the alcohol content ≥ 15 degrees. Then add 30 jin of water per 100 jin of tea leaves, stir evenly, and ferment sealed at a temperature of 20 - 35 °C for 15 days until the alcohol content ≥ 20 degrees to obtain the final product of fermented tea and rice mash;

[0013] S7. Distill the final product of fermented tea and rice mash obtained in S6, control the distillation temperature at 85 - 92 °C, remove the head wine and the tail wine with an alcohol content below 38 degrees, and collect the golden tea wine with a comprehensive alcohol concentration of 53 degrees;

[0014] S8. Disinfect and sterilize the golden tea wine obtained in S7 using the pasteurization method, then fill it into bottles, stick labels on the bottle bodies of the bottled golden tea wine, and store it in a warehouse.

[0015] Further, the golden tea leaves in S1 are the top mature leaves of Chimonanthus salicifolius, with hard and brittle leaf texture and thick cutin layer, and the rolling process does not undergo baking treatment.

[0016] Further, the determination of the fermentation end point in S2 is that the grassy smell and strange smell disappear and the tea fragrance is emitted.

[0017] Further, the determination of the fermentation end point in S3 is that pungent wine fragrance is produced when opening the lid and the alcohol content ≥ 13 degrees.

[0018] Further, the rice-washing water in S5 is the filtrate after soaking the rice in S4.

[0019] Further, the added water in S6 is used to control the fermentation temperature, supplement the water required for fermentation, and stir 2-3 times during fermentation. The fermentation end point is determined when the tea leaves and rice mash sink to the bottom and the liquor is clear.

[0020] Further, the water used in S4 and S6 is mountain spring water.

[0021] Further, the pasteurization temperature in S8 is 60-65 °C and lasts for 30 minutes.

[0022] Compared with the prior art, the preparation method of the golden tea wine based on two-stage yeast fermentation provided by the present invention neutralizes tea alkaloids through two-stage yeast fermentation, avoids bitterness and enhances the floral and fruity aroma. The rice washing water and rice mash supplement the starch and nutrients required for fermentation, ensuring the continuity of fermentation. Low-temperature distillation avoids the sublimation of alkaloids. Combining the technology of cutting off the head and tail in segments ensures that the wine body is pure and without bitterness. The alcohol content of the finished product is 53%, the taste is soft and sweet, and there is no hangover feeling. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the following will briefly introduce the drawings required in the embodiments. Obviously, the drawings in the following description are only some embodiments recorded in the present invention. For those of ordinary skill in the art, other drawings can also be obtained based on these drawings.

[0024] Figure 1 It is a schematic diagram of the preparation process provided by the embodiment of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0025] In order to enable those skilled in the art to better understand the technical solutions of the present invention, the present invention will be further described in detail below with reference to the drawings.

[0026] Example 1:

[0027] Please refer to Figure 1 , a preparation method of a golden tea wine based on two-stage yeast fermentation, comprising the following steps:

[0028] S1. Wither and make green the mature golden tea leaves according to the oolong tea rolling process, so that the water content of the rolled golden tea leaves is 45-60%, put the rolled golden tea leaves into bags, and seal for standby;

[0029] Pick high-quality fresh new golden tea leaves that are fully spread out from late spring to early winter on sunny days from 9:00 to 14:30. The leaves are hard and brittle with a relatively thick cuticle. Select 2 - 4 leaves. Golden tea leaves without drying have more active substances, which is more conducive to late delayed fermentation, improving the tea fragrance. At the same time, it can better neutralize some bitter substances in the tea. Theophylline, caffeine, and theobromine react partially to achieve the purpose of enhancing fragrance. During the later fermentation process of non-dried golden tea leaves, it will not cause the tea leaves to become rotten due to high-temperature drying and then adding water for fermentation, resulting in an excessively high fermentation temperature and generating a large amount of tyrosine, which is deoxygenated by yeast to form butyric acid, making the taste of the wine bitter;

[0030] S2. Add yeast to the kneaded golden tea leaves obtained in S1 at a dosage of 250 grams per hundred catties, stir evenly, and seal them in a sealed bag. Ferment for 48 hours in an environment of 25 - 38°C to obtain preliminarily fermented golden tea leaves;

[0031] This step is used to remove the small amount of grassy smell and peculiar smell remaining in the tea during the production process. Adding yeast for fermentation prolongs the semi-fermentation time of golden tea leaves, enabling some low-boiling-point bad smells to be fully released, improving the chemical composition of the tea fragrance. Moderate oxidation restricts the large accumulation of lipid degradation products and low-boiling-point aldehydes, ketones, acids, esters, etc. Therefore, the made tea has no obvious green smell but a strong floral fragrance. At the same time, this step of fermentation can well cause chemical reactions between theophylline, caffeine, and theobromine in the tea to increase the tea fragrance, thus largely eliminating the bitterness in the tea. Adding yeast for fermentation also prevents the kneaded tea leaves from oxidizing and fermenting into black tea. Yeast fermentation forms alcohol, and the saccharification reaction during fermentation produces carbon dioxide, further inhibiting the aerobic fermentation of the tea, thereby ensuring the delayed fragrance enhancement after the tea is semi-fermented. When the preliminary fermentation ends, open the sealed bag, and the grassy smell and peculiar smell in the tea disappear, and the emitted tea fragrance is pure;

[0032] S3. Add white sugar to the preliminarily fermented golden tea leaves obtained in S2 until the sweetness reaches 8 degrees, and add yeast again at a dosage of 250 grams per hundred catties of tea leaves, stir evenly, then seal them in a barrel and ferment for not less than 60 hours at a temperature of 20 - 35°C until the alcohol content ≥ 13 degrees to obtain secondarily fermented golden tea leaves;

[0033] The process of liquor fermentation is a saccharification process. The soluble sugar in tea leaves is too low, and the starch is insoluble starch, which cannot be converted into sugar through yeast fermentation. Adding sugar can make the tea leaves saccharify and be converted into alcohol. Tea leaves contain alkaloids, and tea alkaloids will inhibit fermentation. Adding yeast is used to neutralize the alkaloids and prevent them from affecting the fermentation process, thus causing off-flavors in the wine. Off-flavors will cover up the aroma of the wine itself, making the wine body appear rough and uncoordinated, seriously affecting the wine-tasting experience. At the end of this secondary fermentation, when the barrel lid is opened, a pungent wine aroma can be smelled, and the alcohol content is measured to be more than 13 degrees;

[0034] S4. Weigh rice according to the weight ratio of tea leaves to rice of 1:0.5. Soak the rice in water for 2 hours, then separate the rice from the rice-washing water. Steam the soaked rice and let it cool. Ferment it at a temperature of 20 - 35°C until the alcohol content ≥ 13 degrees to obtain fermented rice mash;

[0035] Soak the rice in water so that the starch, protein, and carbohydrates in the rice soak into the water;

[0036] S5. Add the rice-washing water obtained in S4 to the golden tea leaves obtained in the secondary fermentation in S3 at a ratio of 30 catties per hundred catties of tea leaves. Stir evenly and seal. Ferment at 20 - 35°C for no less than 48 hours until the alcohol content is not less than 13 degrees to obtain the golden tea leaves after the third fermentation;

[0037] The function of adding the rice-washing water is to supplement the starch, protein, carbohydrates, and water required during the wine fermentation process. After the fermentation in S2 and S3, the consumption of water and nutrients in the tea leaves will cause incomplete fermentation of the tea leaves. Supplementing nutrients at this stage enables the substances contained in the tea leaves to be fully synthesized and utilized during fermentation, making the substances in the tea leaves better blend with alcohol in a good way, laying a good foundation for the final product quality and taste of the tea wine;

[0038] S6. Mix the fermented rice mash obtained in S4 with the golden tea leaves obtained in the third fermentation in S5 and stir evenly. Seal and ferment at a temperature of 20 - 35°C for 60 hours until the alcohol content ≥ 15 degrees. Then add 30 catties of water per hundred catties of tea leaves, stir evenly, and seal and ferment at a temperature of 20 - 35°C for 15 days until the alcohol content ≥ 20 degrees to obtain the final product of the fermented tea rice mash;

[0039] During this fermentation period, stir two to three times to allow the fermenting tea leaves to come into full and even contact with oxygen, enabling the smooth and stable reproduction of the microorganisms required for fermentation. The function of adding water is to cool down the heat generated during fermentation. When the fermentation temperature exceeds 42°C, it will result in a strong bitter taste in the wine. Water is also used to supplement the water required during fermentation. Adding fermented rice mash is used to supplement the consumption of nutrients by the tea leaves during the previous stages of fermentation, enabling the continuous fermentation of the tea leaves to achieve the purpose of final complete fermentation, so that the substances in the tea leaves can fully dissolve in alcohol. After the fermentation in this stage is completed, the wine liquid is clear, and the tea leaves and rice sink to the bottom.

[0040] S7. Distill the final product of fermented tea and rice mash obtained in S6, control the distillation temperature at 85 - 92°C, remove the head wine and the tail wine with an alcohol content below 38 degrees, and collect the golden tea wine with a comprehensive alcohol concentration of 53 degrees.

[0041] The alkaloids in tea leaves are mainly purine alkaloids, which include caffeine, theobromine, and theophylline, etc., so there will be a bitter taste. Although caffeine is easily soluble in water and ethanol, the melting point of caffeine is 235 to 338°C, and when the temperature exceeds 120°C, sublimation begins to occur. Theobromine is a weakly basic bitter substance with a melting point of 375°C and can sublimate under heating conditions of 290°C. Theophylline is a nitrogen-containing heterocyclic alkaloid with a melting point of 269 degrees. At a distillation temperature of 85 to 92 degrees, the bitter substances in the tea leaves, caffeine, theobromine, and theophylline, cannot volatilize and sublimate and are retained in the fermented tea leaves. Therefore, the distilled golden tea wine will not produce a bitter taste.

[0042] S8. Disinfect and sterilize the golden tea wine obtained in S7 using the pasteurization method, then fill it into bottles, attach labels to the bottle bodies of the bottled golden tea wine, and store it in a warehouse.

[0043] In S1, the golden tea leaves are the top mature leaves of Chimonanthus salicifolius, with hard and brittle leaf texture and a thick cutin layer, and the rolling process does not involve baking treatment.

[0044] The determination of the fermentation end point in S2 is that the grassy smell and strange smell disappear, and the tea fragrance is emitted.

[0045] The determination of the fermentation end point in S3 is that a pungent wine fragrance is produced when the lid is opened and the alcohol content ≥ 13 degrees.

[0046] The rice washing water in S5 is the filtrate after soaking the rice in S4.

[0047] The additional water added in S6 is used to control the fermentation temperature, supplement the water required during fermentation, and stir 2 - 3 times during fermentation. The determination of the fermentation end point is that the tea leaves and rice mash sink to the bottom and the wine liquid is clear.

[0048] The water used in S4 and S6 is mountain spring water.

[0049] The pasteurization temperature in S8 is 60 - 65 °C and lasts for 30 minutes.

[0050] In this embodiment: 100 kg of golden tea leaves, 500 g of yeast, 6 kg of white sugar, 50 kg of rice, and 80 kg of mountain spring water are selected;

[0051] The golden tea leaves are kneaded according to the oolong tea process and then bagged and sealed. 250 g of yeast is mixed evenly with the tea leaves, and fermented at 30 °C for 48 hours. The grassy smell of the tea leaves disappears and the tea fragrance is emitted. Then 6 kg of white sugar is added, and another 250 g of yeast is added. Fermentation is carried out at 28 °C for 72 hours, and the alcohol content reaches 14.5%. The wine fragrance is pungent and obvious;

[0052] 50 kg of rice is poured into 30 kg of mountain spring water and soaked for 2 hours, and the rice washing water and rice are separated; the rice is steamed and then cooled to 30 °C and fermented for 48 hours, and the alcohol content is 13.8%;

[0053] 30 kg of rice washing water is added to the tea fermentation product, and fermentation is carried out at 25 °C for 60 hours, and the alcohol content reaches 14.2%;

[0054] The mixed tea and rice mash are fermented at 30 °C for 60 hours, and the alcohol content reaches 16.5%. 30 kg of mountain spring water is added, and fermentation continues for 15 days. Finally, the alcohol content is 21.3%, and the mash liquid is clear;

[0055] Distillation is carried out at 88 °C, the head (the first 3% of the liquor) is cut off, and the tail (the alcohol content < 38%) is removed, and 58 L of 53-degree golden tea wine is obtained;

[0056] After pasteurization (63 °C, 30 minutes), it is filled.

[0057] In this embodiment:

[0058] 500 kg of golden tea leaves, 2.5 kg of yeast, 30 kg of white sugar, 250 kg of rice, and 400 kg of mountain spring water are selected;

[0059] After kneading, the 500 kg of golden tea leaves are bagged. 1.25 kg of yeast is mixed with the tea leaves, and fermentation is carried out at 35 °C for 48 hours. The tea fragrance is strong and there is no grassy smell. 30 kg of white sugar is added, and another 1.25 kg of yeast is added. Fermentation is carried out at 32 °C for 66 hours, and the alcohol content is 14.1%; 250 kg of rice is soaked in mountain spring water for 2 hours, and 150 kg of rice washing water is separated; the rice is steamed and then fermented for 60 hours, and the alcohol content is 13.5%; 150 kg of rice washing water is added to the tea fermentation product, and fermentation is carried out at 30 °C for 50 hours, and the alcohol content reaches 14.8%; the mixed fermentation product is fermented at 28 °C for 60 hours, and the alcohol content reaches 16.8%; 150 kg of mountain spring water is added, and fermentation continues for 15 days, and the alcohol content is 21.7%;

[0060] Distillation is carried out at 90 °C, the head and tail are cut off, and 285 L of 53-degree golden tea wine is obtained;

[0061] Filling after pasteurization (65 °C, 30 minutes).

[0062] Sensory evaluation: The liquor is clear and transparent, with prominent tea fragrance, mellow taste, sweet aftertaste, and no pungent bitterness.

[0063] In this embodiment, the golden tea liquor after two fillings was submitted for inspection and the following data were obtained:

[0064]

[0065]

[0066] Inspection conclusion of the first submission for inspection

[0067]

[0068]

[0069] Inspection conclusion of the second submission for inspection

[0070] Only some exemplary embodiments of the present invention have been described by way of illustration. Undoubtedly, for those of ordinary skill in the art, the described embodiments can be modified in various different ways without departing from the spirit and scope of the present invention. Therefore, the above drawings and descriptions are illustrative in nature and should not be construed as limiting the scope of protection of the claims of the present invention.

Claims

1. A preparation method of golden tea wine based on two-stage yeast fermentation, characterized in that, It includes the following steps: S1. Withering and green-making the mature golden tea leaves according to the oolong tea rolling process, so that the water content of the rolled golden tea leaves is 45-60%, putting the rolled golden tea leaves into bags and sealing for standby; S2. Adding yeast to the rolled golden tea leaves obtained in S1 at a dosage of 250 grams per 100 jin, stirring evenly and putting them into a sealed bag for sealing. Fermenting for 48 hours in an environment of 25-38°C to obtain preliminarily fermented golden tea leaves; S3. Adding white sugar to the preliminarily fermented golden tea leaves obtained in S2 until the sweetness reaches 8 degrees, adding yeast again at a dosage of 250 grams per 100 jin of tea leaves, stirring evenly, then putting them into a barrel for sealing, and fermenting for not less than 60 hours at a temperature of 20-35°C until the alcohol content ≥ 13 degrees to obtain secondarily fermented golden tea leaves; S4. Weighing rice according to the weight ratio of tea leaves to rice of 1:0.5, soaking the rice in water for 2 hours, separating the rice and the rice-washing water, steaming the soaked rice and spreading it out to cool, and fermenting at a temperature of 20-35°C until the alcohol content ≥ 13 degrees to obtain fermented rice mash; S5. Adding the rice-washing water obtained in S4 to the secondarily fermented golden tea leaves obtained in S3 at a ratio of 30 jin per 100 jin of tea leaves, stirring evenly and sealing, and fermenting for not less than 48 hours at 20-35°C until the alcohol content is not less than 13 degrees to obtain tertiarily fermented golden tea leaves; S6. Mixing the fermented rice mash obtained in S4 and the tertiarily fermented golden tea leaves obtained in S5 and stirring evenly, fermenting for 60 hours at a temperature of 20-35°C until the alcohol content ≥ 15 degrees, then adding 30 jin of water per 100 jin of tea leaves, stirring evenly, and fermenting for 15 days at a temperature of 20-35°C until the alcohol content ≥ 20 degrees to obtain the final product of fermented tea and rice mash; S7. Distilling the final product of fermented tea and rice mash in S6, controlling the distillation temperature at 85-92°C, removing the head wine and the tail wine with an alcohol content below 38 degrees, and collecting the golden tea wine with a comprehensive alcohol concentration of 53 degrees; S8. Disinfecting and sterilizing the golden tea wine obtained in S7 by the pasteurization method, then filling it into bottles, pasting labels on the bottle bodies of the bottled golden tea wine, and storing them in a warehouse.

2. The preparation method of a golden tea wine based on double-stage yeast fermentation according to claim 1, characterized in that, The golden tea leaves in S1 are the top mature leaves of Chimonanthus salicifolius, with hard and brittle leaf texture and thick cutin layer, and the rolling process does not undergo baking treatment.

3. The preparation method of a golden tea wine based on two-stage yeast fermentation according to claim 1, wherein, The determination of the fermentation end point in S2 is that the grassy smell and strange smell disappear and the tea fragrance is emitted.

4. The preparation method of a golden tea wine based on two-stage yeast fermentation according to claim 1, characterized in that, The determination of the fermentation end point in S3 is that a pungent wine fragrance is produced when opening the lid and the alcohol content ≥ 13 degrees.

5. The preparation method of a golden tea wine based on double-stage yeast fermentation according to claim 1, characterized in that, The rice-washing water in S5 is the filtrate after soaking the rice in S4.

6. The preparation method of a golden tea wine based on two-stage yeast fermentation according to claim 1, characterized in that, The added water in S6 is used to control the fermentation temperature, supplement the water required during fermentation, and stir 2-3 times during fermentation. The determination of the fermentation end point is that the tea leaves and rice mash sink to the bottom and the liquor is clear.

7. The preparation method of a golden tea wine based on two-stage yeast fermentation according to claim 1, characterized in that The water used in S4 and S6 is mountain spring water.

8. The preparation method of a golden tea wine based on two-stage yeast fermentation according to claim 1, characterized in that, The pasteurization temperature in S8 is 60-65°C and lasts for 30 minutes.

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