Preparation process of low-alcohol sugarcane fermented wine

Abstract

The invention discloses a preparation process of low-alcohol sugarcane fermented wine, which comprises the following specific steps: selecting sugarcane without pesticide or chemical fertilizer, cleaning, selecting, juicing, filtering, and concentrating at a low temperature lower than 65 DEG C; loading the sugarcane juice into an unglazed pottery jar, adding ZymafloreX16 active dry yeast, fermenting at 16-18 DEG C for 10 hours, adding concentrated juice to adjust the sugar content, performing secondary fermentation, performing natural fermentation, heating and ageing, clarifying by using egg white and table salt, filtering and sterilizing by using a ceramic filter element and the like, and finally loading into the jar and sealing. The alcoholic strength of the low-alcohol sugarcane fermented wine prepared through the technology is 13-14 degrees, the wine body is orange or amber, low-temperature fermentation is adopted to retain nutrition and fragrance, the cost is reduced through a natural clarifying agent, a pottery jar and the like, it is guaranteed that the wine body is pure, and the low-alcohol sugarcane fermented wine has the advantages of health and quality.

Description

Technical Field

[0001] The invention relates to the technical field of wine preparation, and in particular to a preparation process of low-alcohol sugarcane fermented wine. Background Art

[0002] Sugarcane is a common economic crop, rich in sugar and various nutrients. It is a high-quality raw material for making wine and has the advantage of low cost.

[0003] However, there are some problems with the current sugarcane wine preparation processes on the market.

[0004] For example: 1) Some processes use pesticides and fertilizers during sugarcane processing, resulting in the risk of pesticide residues in the finished wine, affecting consumer health;

[0005] 2) During the fermentation process, some processes use high-temperature rapid fermentation. Although this shortens the fermentation time, it destroys the nutrients and aromatic substances in the sugarcane, resulting in poor wine flavor and high production costs.

[0006] 3) During the clarification and filtration process, commonly used chemical clarifiers and filtration methods may introduce impurities, affecting the quality and safety of the wine.

[0007] Therefore, there is an urgent need for a preparation process for low-alcohol sugarcane fermented wine that can overcome the above problems. Summary of the Invention

[0008] The technical problem to be solved by the present invention is to overcome the defects of the above-mentioned technology and provide a preparation process of low-alcohol sugarcane fermented wine.

[0009] To solve the above technical problems, the present invention provides a technical solution for preparing low-alcohol sugarcane fermented wine, comprising the following steps:

[0010] 1) Raw material selection and pretreatment: Select sugarcane that has not been treated with pesticides or chemical fertilizers. After washing, select clean sugarcane that is free of pests and diseases and cracks. After juicing, filter the juice with a 300-mesh filter. The filtered sugarcane juice is tested with a taste analyzer to ensure its sweetness.

[0011] 2) Low temperature concentration: The sugarcane juice is concentrated at a temperature below 65°C and the concentrated sugarcane juice is used for later use;

[0012] 3) Fermentation process:

[0013] Put the tested sugarcane juice into an unglazed ceramic jar, add activated Zymaflore X16 active dry yeast (10g per 100kg), and ferment at 16-18℃ for 10 hours.

[0014] Add concentrated sugarcane juice to adjust the sugar content so that the fermentation liquid contains enough sugar to produce alcohol of no less than 18% and the fermentation liquid occupies three-quarters of the volume of the pottery jar;

[0015] Continue to seal and ferment for 10 days, controlling the temperature at 12-17°C;

[0016] Place the pottery jar in a natural environment at 1-25°C and continue fermenting for 40 days;

[0017] 4) Post-processing:

[0018] The fermented wine is heated to 65°C and then placed in a new pottery jar and sealed for 40 days, with the temperature controlled at 1-25°C, with the wine occupying 90% of the jar's volume;

[0019] After the transfer is completed, add clarifier, where the amount of clarifier is 6-8 egg whites and 20 grams of salt per 100 kilograms, stir into foam, and sprinkle evenly in the wine for 40 days of clarification, and control the temperature at 1-25℃;

[0020] The clarified wine is filtered and sterilized by using a ceramic filter element and heating to 65°C for 30 minutes.

[0021] Finally, the jar is sealed, with the wine occupying 95% of the volume of the jar, thus obtaining sugarcane wine with an alcohol content of 13-14%.

[0022] Furthermore, the unglazed pottery jar is sterilized with boiling water before use, and the jar mouth is sterilized with alcohol when sealing.

[0023] Furthermore, the temperature of the low-temperature concentration is 60-65°C.

[0024] Furthermore, during the fermentation process, the temperature of the first fermentation is 16-17°C, the temperature of the second fermentation is 13-15°C, and the temperature of the third fermentation is 5-15°C.

[0025] Furthermore, the dosage of the clarifier is 7 egg whites and 20 grams of salt per 100 kilograms.

[0026] Furthermore, in the post-processing process, the temperature of the mixture after heating to 65°C and then sealing it in a new ceramic jar is 5-15°C.

[0027] Furthermore, during the post-treatment process, the clarification temperature is 5-15°C.

[0028] Furthermore, the filtration is performed using a ceramic filter element with a pore size of 0.1-0.5 microns.

[0029] Furthermore, the sterilization operation is specifically to heat to 65° C. and maintain for 20-40 minutes.

[0030] Furthermore, after the wine is finally packed and sealed, the wine occupies 93-97% of the volume of the pottery jar.

[0031] The advantages of the present invention compared with the prior art are:

[0032] 1) High-quality and healthy raw materials: Sugarcane that has not been sprayed with pesticides or chemical fertilizers is used as the raw material, which ensures the safety of the product from the source, avoids problems such as pesticide residues, and makes the low-alcohol sugarcane fermented wine produced healthier.

[0033] 2) Nutrition and Flavor Preservation: Low-temperature concentration and fermentation effectively preserve the nutrients and flavor compounds in the sugarcane. Low-temperature concentration prevents the damage of heat-sensitive components in the sugarcane juice caused by high temperatures, while low-temperature fermentation makes the fermentation process more gentle, promoting the formation and accumulation of flavor compounds, resulting in a naturally fragrant and nutritious wine.

[0034] 3) Cost Advantage: The longer fermentation time and low-temperature natural fermentation reduce energy consumption and production costs compared to high-temperature rapid fermentation. Furthermore, the use of relatively simple and low-cost equipment and materials, such as unglazed ceramic jars, further reduces costs.

[0035] 4) Excellent Quality: Through a specialized clarification and filtration process, using egg white and salt as clarifiers, combined with ceramic filter cartridges, chemical clarifiers are avoided, resulting in a purer wine with a richer taste. The resulting low-alcohol sugarcane fermented wine maintains a stable alcohol content of 13-14% and an orange or amber color, demonstrating excellent quality. DETAILED DESCRIPTION

[0036] The preparation process of the low-alcohol sugarcane fermented wine of the present invention is further described in detail below with reference to the examples.

[0037] Example 1

[0038] A preparation process for low-alcohol sugarcane fermented wine comprises the following steps:

[0039] Raw material selection and processing: Select sugarcane that is not sprayed with pesticides or chemical fertilizers, and after washing, select the clean, pest-free and crack-free sugarcane.

[0040] Juicing and filtration: Juice the selected sugarcane, filter it with a 300-mesh filter, and use a taste analyzer to test it to ensure that the sugarcane juice is sweet.

[0041] Low temperature concentration: low temperature concentrate the sugarcane juice at 60℃ and set aside.

[0042] Initial fermentation: put the tested sugarcane juice into an unglazed ceramic jar sterilized with boiling water, add activated Zymaflore X16 active dry yeast (10 grams per 100 kilograms), and ferment at 16°C for 10 hours.

[0043] Adjust the sugar content and secondary fermentation: Add concentrated sugarcane juice to adjust the sugar content so that the fermentation liquid occupies three-quarters of the volume of the pottery jar, and seal and ferment at 12°C for 10 days.

[0044] Natural fermentation: Place the pottery jar in a natural environment at 15°C and continue fermenting for 40 days.

[0045] Heating and aging: Heat the fermented wine to 65°C, put it into a new unglazed pottery jar that has been sterilized with boiling water and seal it for 40 days. The wine occupies 90% of the volume of the pottery jar and the temperature is controlled at 15°C.

[0046] Clarification treatment: Add 6 egg whites and 20 grams of salt for every 100 kilograms of wine, stir into foam and sprinkle evenly into the wine, and clarify at 15°C for 40 days.

[0047] Filtration and sterilization: Use ceramic filter element to filter and heat to 65℃ for 30 minutes for sterilization.

[0048] Sealing in jars: The sterilized wine is placed in jars and sealed, with the wine occupying 95% of the volume of the pottery jar. The mouth of the jar is sterilized with alcohol to obtain a 13-degree sugarcane fermented wine with an alcohol content of 13.2 degrees and an orange wine color.

[0049] Example 2

[0050] A preparation process for low-alcohol sugarcane fermented wine comprises the following steps:

[0051] Raw material selection and processing: same as in Example 1.

[0052] Juicing and filtering: same as in Example 1.

[0053] Low temperature concentration: Low temperature concentrate the sugarcane juice at 62°C and set aside.

[0054] Initial fermentation: put the tested sugarcane juice into an unglazed ceramic jar sterilized with boiling water, add activated Zymaflore X16 active dry yeast (10 grams per 100 kilograms), and ferment at 18°C for 10 hours.

[0055] Adjust the sugar content and secondary fermentation: Add concentrated sugarcane juice to adjust the sugar content so that the fermentation liquid occupies three-quarters of the volume of the pottery jar, and seal and ferment at 17°C for 10 days.

[0056] Natural fermentation: Place the pottery jar in a natural environment at 20℃ and continue fermenting for 40 days.

[0057] Heating and aging: Heat the fermented wine to 65°C, put it into a new unglazed pottery jar that has been sterilized with boiling water and seal it for 40 days. The wine occupies 90% of the volume of the pottery jar and the temperature is controlled at 20°C.

[0058] Clarification treatment: Add 8 egg whites and 20 grams of salt for every 100 kilograms of wine, stir into foam and sprinkle evenly into the wine, and clarify at 20℃ for 40 days.

[0059] Filtration and sterilization: Use ceramic filter element to filter and heat to 65℃ for 30 minutes for sterilization.

[0060] Sealing in jars: The sterilized wine is placed in jars and sealed, with the wine occupying 95% of the volume of the pottery jar. The mouth of the jar is sterilized with alcohol to obtain a 14-degree sugarcane fermented wine with an alcohol content of 13.8 degrees and an amber wine color.

[0061] The above description of the present invention and its embodiments is non-limiting. In short, if a person skilled in the art is inspired by the above description and designs a similar structure and embodiment to the technical solution without departing from the purpose of the present invention, they should fall within the scope of protection of the present invention.

Claims

1. A process for preparing low-alcohol sugarcane fermented wine, characterized in that: The following steps are involved: 1) Raw material selection and pretreatment: Select sugarcane that has not been treated with pesticides or chemical fertilizers. After washing, select clean sugarcane that is free of pests and diseases and cracks. After juicing, filter the juice with a 300-mesh filter. The filtered sugarcane juice is tested with a taste analyzer to ensure its sweetness. 2) Low temperature concentration: The sugarcane juice is concentrated at a temperature below 65°C and the concentrated sugarcane juice is used for later use; 3) Fermentation process: Put the tested sugarcane juice into an unglazed ceramic jar, add activated Zymaflore X16 active dry yeast (10g per 100kg), and ferment at 16-18℃ for 10 hours. Add concentrated sugarcane juice to adjust the sugar content so that the fermentation liquid contains enough sugar to produce alcohol of no less than 18% and the fermentation liquid occupies three-quarters of the volume of the pottery jar; Continue to seal and ferment for 10 days, controlling the temperature at 12-17°C; Place the pottery jar in a natural environment at 1-25°C and continue fermenting for 40 days; 4) Post-processing: The fermented wine is heated to 65°C and then placed in a new pottery jar and sealed for 40 days, with the temperature controlled at 1-25°C, with the wine occupying 90% of the jar's volume; After the transfer is completed, add clarifier, where the amount of clarifier is 6-8 egg whites and 20 grams of salt per 100 kilograms, stir into foam, and sprinkle evenly in the wine for 40 days of clarification, and control the temperature at 1-25℃; The clarified wine is filtered and sterilized by using a ceramic filter element and heating to 65°C for 30 minutes. Finally, the jar is sealed, with the wine occupying 95% of the volume of the jar, thus obtaining sugarcane wine with an alcohol content of 13-14%.

2. The process for preparing low-alcohol sugarcane fermented wine according to claim 1, characterized in that: The unglazed pottery jar is sterilized with boiling water before use, and the jar mouth is sterilized with alcohol when sealing.

3. The process for preparing low-alcohol sugarcane fermented wine according to claim 1, characterized in that: The temperature of the low-temperature concentration is 60-65°C.

4. The process for preparing low-alcohol sugarcane fermented wine according to claim 1, characterized in that: During the fermentation process, the temperature of the first fermentation is 16-17°C, the temperature of the second fermentation is 13-15°C, and the temperature of the third fermentation is 5-15°C.

5. The process for preparing low-alcohol sugarcane fermented wine according to claim 1, characterized in that: The dosage of the clarifier is 7 egg whites and 20 grams of salt per 100 kilograms.

6. The process for preparing low-alcohol sugarcane fermented wine according to claim 1, characterized in that: During the post-treatment process, the temperature of the mixture is 5-15°C after being heated to 65°C and then placed in a new ceramic jar and sealed.

7. The process for preparing low-alcohol sugarcane fermented wine according to claim 1, characterized in that: During the post-treatment process, the clarification temperature is 5-15°C.

8. The process for preparing low-alcohol sugarcane fermented wine according to claim 1, characterized in that: The filtration is performed using a ceramic filter element with a pore size of 0.1-0.5 microns.

9. The process for preparing low-alcohol sugarcane fermented wine according to claim 1, characterized in that: The specific sterilization operation is to heat to 65° C. and maintain it for 20-40 minutes.

10. The process for preparing low-alcohol sugarcane fermented wine according to claim 1, characterized in that: After the final filling and sealing of the pottery jar, the wine occupies 93-97% of the volume of the pottery jar.