Preparation method of pomelo plum wine

Abstract

The invention belongs to the technical field of wine brewing, and particularly relates to a preparation method of grapefruit and plum wine. Comprising the following steps: (1) cleaning; (2) sugaring; (3) uniformly mixing green plum juice, grapefruit juice, water, honey, a yeast protective agent and yeast; 4) temperature-controlled fermentation; 5) separation; 6) storage and aging; 7) blending; the grapefruit juice and the green plum juice are combined and fermented to prepare the special fruit wine with grapefruit and green plum dual flavors, and the problems of long production period and poor flavor retention in traditional fruit wine production are effectively solved by introducing a flavor protective agent, pH value regulation and control and a composite stimulus-responsive microcapsule pigment technology in a clarification process.

Description

Technical Field

[0001] This invention relates to the field of brewing technology, specifically to a method for preparing pomelo plum wine. Background Technology

[0002] As a traditional alcoholic beverage, fruit wine has seen continuous market demand growth in recent years due to increased consumer health awareness and consumption upgrades. Currently, there are many types of plum-flavored fruit wines on the market, but compound fruit wines with pomelo and plum as the main flavors are relatively rare. Pomelo plum wine combines the sweet and sour taste of plum with the fragrance of pomelo, possessing unique flavor characteristics. However, current technology lacks a preparation process that can simultaneously preserve the characteristic flavors of both fruits. With the advancement of food science and technology, fruit wine preparation technology has evolved from traditional single-fruit fermentation to modern compound fruit fermentation technology, with the technological trend moving towards diversified flavors, high-efficiency production, and stable quality.

[0003] Current fruit wine production processes face significant bottlenecks: firstly, traditional clarification processes require lengthy times (typically over 12 days of freezing), resulting in long production cycles and low efficiency; secondly, characteristic flavor compounds of grapefruit and plum are easily lost during clarification and filtration, particularly terpenes in grapefruit and organic acids and esters in plum. These substances are sensitive to temperature and pH, making them difficult to preserve completely in traditional processes. Improving the production efficiency of grapefruit plum wine, shortening the production cycle, and preserving its complete flavor are crucial for enhancing product quality and market competitiveness. Shortening the production cycle directly increases efficiency, reduces costs, and accelerates capital turnover; preserving the complete flavor of grapefruit and plum satisfies consumer demand for specialty fruit wines, increasing product added value. However, current technologies cannot simultaneously address the issues of long production cycles and poor flavor retention, limiting further improvement in grapefruit plum wine quality and its market promotion.

[0004] To address the aforementioned problems, this invention provides a method for preparing pomelo plum wine that can simultaneously shorten the production cycle, improve production efficiency, and fully preserve the characteristic flavors of pomelo and plum. Summary of the Invention

[0005] This invention provides a method for preparing pomelo plum wine, comprising the following steps:

[0006] 1) Washing: Select 10-ripe green plums and wash them thoroughly;

[0007] 2) Sugar-preserved: Layer the green plums with sugar to preserve them;

[0008] 3) Separate the candied plum juice, mix it with grapefruit juice, then add water, honey, yeast protectant, and yeast, and mix well;

[0009] 4) Temperature-controlled fermentation: Ferment the mixture from the previous step at 18–20°C;

[0010] 5) Separation: After fermentation reaches the required alcohol content, the temperature is lowered to 8-13℃ for secondary fermentation. After 6 months of secondary fermentation, the fermented grapefruit plum wine is separated.

[0011] 6) Storage and aging: The fermented wine is stored in full tanks for 2 years. After that, the lees are removed to obtain pomelo plum wine.

[0012] 7) Preparation: Adjust the sugar content of the grapefruit plum wine to 100~110g / L and mix well;

[0013] 8) Flavor preservation and clarification: The stored wine will be subjected to flavor preservation treatment, pH adjustment, addition of compound stimulus-responsive microcapsule pigments, freeze clarification and pH adjustment in sequence.

[0014] 9) Finished product filtration and sterilization: The coarsely filtered wine is then finely filtered, sterilized, and bottled to obtain grapefruit plum wine.

[0015] Preferably, step 8) flavor protection and clarification specifically includes the following steps:

[0016] 8.1) Flavor Preservation Treatment: Add cyclodextrin to the wine as a flavor preservative at a concentration of 0.05-0.1% of the wine's mass, stir well, and let stand for 2 hours; then add food-grade transglutaminase at a concentration of 0.01-0.02% of the wine's mass and react at 40℃ for 30 minutes; finally, add tea polyphenols as a heat stabilizer for flavor substances at a concentration of 0.01-0.02% of the wine's mass.

[0017] 8.2) pH adjustment: Adjust the pH of the wine to 3.4-3.6;

[0018] 8.3) Addition of composite stimulus-responsive microcapsule pigments: Add composite stimulus-responsive microcapsule natural pigments to the wine, the amount of which is 0.01-0.02% of the wine mass; the composite stimulus-responsive microcapsules have a double-layer structure, the outer layer is a pH-responsive material, specifically a chitosan-sodium alginate complex; the inner layer is a temperature-responsive material, specifically a gelatin-gum arabic complex with 5% low molecular weight polyethylene glycol added;

[0019] 8.4) Freezing clarification: After the wine is placed at -3 to -2℃ for 1 to 2 days, a clarifying agent is added for clarification. After clarification, the wine is placed at -3 to -2℃ for 5 to 7 days, and then coarsely filtered while cold.

[0020] 8.5) pH adjustment and microcapsule rupture: Adjust the pH of the wine back to 3.0-3.2 to rupture the outer pH-responsive material; then heat at 30-35℃ to rupture the inner temperature-responsive material and release the pigment.

[0021] Preferably, in step 2), the ratio of green plums to sugar is 2:1 (green plums: white sugar).

[0022] Preferably, in step 3), the amounts of water, honey, yeast protectant, and yeast are 60-70%, 5-10%, 0.2-0.3%, and 0.2-0.3% of the fruit juice weight, respectively; the honey is multifloral honey, and the yeast is acid-resistant yeast.

[0023] Preferably, the amount of clarifying agent used in step 8.4) is 0.08 to 0.10% of the mass of the wine, and the clarifying agent is composed of bentonite and PVPP in a mass ratio of (2.8 to 3.2): (0.8 to 1.2).

[0024] Preferably, the coarse filtration in step 8.4) specifically involves sequentially filtering the wine with diatomaceous earth and then with a clarifying paperboard.

[0025] Preferably, nitrogen gas needs to be introduced during the bottling process in step 9) to prevent the wine from coming into contact with oxygen.

[0026] A type of pomelo plum wine is prepared by the above-described preparation method.

[0027] Compared with the prior art, the advantages and beneficial effects of the present invention are as follows:

[0028] This invention produces a unique fruit wine with both grapefruit and plum flavors through fermentation of grapefruit juice and plum juice. By introducing flavor protectants, pH control, and complex stimulus-responsive microencapsulated pigment technology in the clarification process, it effectively solves the problems of long production cycles and poor flavor retention in traditional fruit wine production. The specific mechanism of action is as follows:

[0029] (1) Cyclodextrin can form inclusion complexes with flavor substances in grapefruit and plum (such as terpenes in grapefruit and organic acids and esters in plum), protecting these characteristic flavor substances from being adsorbed by clarifying agents; (2) Transglutaminase can specifically bind to flavor substances to form stable complexes; (3) Tea polyphenols, as heat stabilizers for flavor substances, improve the thermal stability of flavor substances during microcapsule rupture; (4) pH regulation makes flavor substances and pigments carry the same charge, reducing interactions through electrostatic repulsion; (5) Composite stimulus-responsive microcapsule technology achieves time-separation of pigments and flavor substances, avoiding direct interactions, while controlling microcapsule rupture through dual stimulation of pH and temperature, achieving efficient pigment release at lower temperatures. These technologies work synergistically to shorten the production cycle while significantly preserving the characteristic flavors of grapefruit and plum, resulting in grapefruit plum wine with high clarity and complete preservation of the grapefruit's fragrance and plum's sweet and sour taste, forming a unique flavor profile. Detailed Implementation

[0030] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0031] All raw materials used in the following embodiments of the present invention are commercially available.

[0032] Example 1: This example provides a method for preparing pomelo plum wine.

[0033] The implementation steps of the method are as follows:

[0034] Step 1: Raw material preparation

[0035] Select 100 kg of 10-ripe green plums and wash them clean; prepare 50 kg of white sugar, 20 liters of grapefruit juice (extracted from fresh grapefruit, retaining the essential oil components of grapefruit peel), 14 liters of water, 2 liters of wildflower honey, 60 g of yeast protectant, and 60 g of acid-resistant yeast.

[0036] Step 2: Sugaring

[0037] The green plums are soaked in sugar for 7 days, layering them with a layer of sugar to allow the flavor compounds to fully release.

[0038] Step 3: Mix

[0039] After separating the candied plum juice, mix it with grapefruit juice, then add water, honey, yeast protectant, and yeast, mix well to form a grapefruit and plum mixed fermentation liquid.

[0040] Step 4: Temperature-controlled fermentation

[0041] The mixture from the previous step was fermented at 19°C for 15 days to allow the flavor compounds of the pomelo and plum to fully blend.

[0042] Step 5: Separation

[0043] After fermentation to a wine content of 12% vol, the temperature is lowered to 10℃ for post-fermentation. After 6 months of post-fermentation, the fermented pomelo plum wine is separated to obtain a wine with the dual flavors of pomelo and green plum.

[0044] Step 6: Storage and Aging

[0045] The fermented wine is stored in full tanks for 2 years. After the lees are removed, the grapefruit plum wine is obtained, which makes the flavor more mellow and harmonious.

[0046] Step 7: Mixing

[0047] Adjust the sugar content of the grapefruit plum wine to 105g / L, mix well, and balance the sweet and sour taste.

[0048] Step 8: Flavor Preservation and Clarification

[0049] 8.1) Flavor preservation treatment: Add 75 g of cyclodextrin to 100 liters of wine as a flavor substance protectant, stir well and let stand for 2 hours; then add 15 g of food-grade transglutaminase and react at 40℃ for 30 minutes; then add 15 g of tea polyphenols as a flavor substance heat stabilizer and stir well.

[0050] 8.2) pH adjustment: Adjust the pH of the wine to 3.5 so that the flavor substances and pigments have the same charge, reducing their interaction.

[0051] 8.3) Addition of compound stimulus-responsive microcapsule pigments: Add 15 grams of compound stimulus-responsive microcapsule anthocyanins to the wine. The microcapsules have a double-layer structure. The outer layer is a chitosan-sodium alginate complex (pH-responsive material), and the inner layer is a gelatin-gum arabic complex with 5% low molecular weight polyethylene glycol (temperature-responsive material). The particle size is 5-10 μm.

[0052] 8.4) Freezing Clarification: After the wine is placed at -2.5℃ for 1.5 days, a clarifying agent is added for clarification. The clarifying agent consists of bentonite and PVPP in a mass ratio of 3.0:1.0, and the amount added is 0.09% of the wine mass. After clarification, the wine is placed at -2.5℃ for another 6 days, and then coarsely filtered while still cold. The specific operation of coarse filtration is as follows: the wine is filtered through diatomaceous earth and then through clarifying paperboard in sequence.

[0053] 8.5) pH adjustment and microcapsule rupture: Adjust the pH of the wine back to 3.1 to rupture the outer pH-responsive material; then heat at 32℃ to rupture the inner temperature-responsive material, releasing pigments and restoring the original color of the wine.

[0054] Step 9: Finished product filtration and sterilization

[0055] The coarsely filtered wine is then finely filtered, sterilized, and bottled. Nitrogen gas is introduced during bottling to prevent the wine from coming into contact with oxygen, thus obtaining grapefruit plum wine.

[0056] Example 2: The difference from Example 1 is that in step 8.3), pH-responsive microcapsules are used instead of composite stimulus-responsive microcapsules.

[0057] Compared to Example 1, the only variable in this embodiment is the use of pH-responsive microcapsules instead of composite stimulus-responsive microcapsules in the pigment addition step. The wall material of the pH-responsive microcapsules is composed of chitosan and sodium alginate, which is stable at pH 3.4-3.6 and ruptures when the pH returns to 3.0-3.2. The amount of microcapsules added is 0.01-0.02% of the wine's mass. In step 8.5), the pH of the wine is adjusted to 3.1, and the microcapsules rupture automatically without additional heating, releasing the pigment. Other process parameters and steps are exactly the same as in Example 1.

[0058] Example 3: The difference from Example 1 is that tea polyphenols are not added as a heat stabilizer for flavor substances in step 8.1).

[0059] The only difference between this embodiment and Example 1 is that the addition of tea polyphenols is omitted in the flavor protection treatment step, and only cyclodextrin and transglutaminase are used as flavor protectants. All other process parameters and steps are exactly the same as in Example 1.

[0060] Example 4: The difference from Example 1 is that ultrasound is used to rupture the microcapsules in step 8.3).

[0061] The only variable in this embodiment compared to Example 1 is the use of ultrasound assistance in the microcapsule rupture step. In step 8.5), the pH of the wine is adjusted back to 3.1 to cause the outer pH-responsive material to rupture; then it is heated to 28°C while simultaneously being treated with ultrasound (frequency 40kHz, power 300W) for 10 minutes to assist in the rupture of the inner temperature-responsive material, releasing the pigment. Other process parameters and steps are exactly the same as in Example 1.

[0062] Example 5: The difference from Example 1 is that enzymatically ruptured microcapsules are used in step 8.3).

[0063] Compared to Example 1, the only variable in this embodiment is the use of enzymatically cleavable microcapsules instead of composite stimulus-responsive microcapsules in the pigment addition step. The wall material of the enzymatically cleavable microcapsules contains gelatin, which can be degraded by specific proteases (such as bromelain). The amount of microcapsules added is 0.01-0.02% of the wine mass. In step 8.5), 0.005% bromelain is added to the wine, and the mixture is reacted at 30°C for 15 minutes to cleave the microcapsules and release the pigment. Other process parameters and steps are exactly the same as in Example 1.

[0064] Example 6: The difference from Example 1 is that photosensitive microcapsules are used in step 8.3).

[0065] Compared to Example 1, the only variable in this embodiment is the use of photosensitive microcapsules instead of composite stimulus-responsive microcapsules in the pigment addition step. The wall material of the photosensitive microcapsules contains a photosensitizer (titanium dioxide), which generates localized heat under specific wavelength light irradiation, causing the microcapsules to rupture. The amount of microcapsules added is 0.01-0.02% of the wine's mass. In step 8.5), the pH of the wine is adjusted back to 3.1, and then the wine is irradiated with ultraviolet light (wavelength 365nm, intensity 10mW / cm²) for 5 minutes to rupture the microcapsules and release the pigment. Other process parameters and steps are exactly the same as in Example 1.

[0066] Example 7: The difference from Example 1 is that a porous material is used as the microcapsule wall material in step 8.3).

[0067] Compared to Example 1, the only variable in this embodiment is the use of a porous material as the microcapsule wall material in the pigment addition step. Porous silica is used as the microcapsule wall material, with a porosity controlled at 60-70% and a pore size of 50-100 nm. The porous structure increases the surface area of ​​the microcapsules and reduces the required rupture temperature. The amount of microcapsules added is 0.01-0.02% of the wine's mass. In step 8.5), the pH of the wine is adjusted back to 3.1, then heated to 26°C and maintained for 15 minutes to rupture the microcapsules and release the pigment. Other process parameters and steps are exactly the same as in Example 1.

[0068] Example 8: The difference from Example 1 is that a single temperature-responsive microcapsule (non-composite) is used in step 8.3).

[0069] Compared to Example 1, the only variable in this embodiment is the use of single temperature-responsive microcapsules instead of composite stimulus-responsive microcapsules in the pigment addition step. The single temperature-responsive microcapsules have a wall material of gelatin-gum arabic composite with 5% low molecular weight polyethylene glycol, and no pH-responsive layer. The amount of microcapsules added is 0.01-0.02% of the wine's mass. In step 8.5), the pH of the wine is adjusted back to 3.1, and then heated to 30°C and held for 15 minutes to rupture the microcapsules and release the pigment. Other process parameters and steps are exactly the same as in Example 1.

[0070] Example 9: The difference from Example 1 is that step 8.3) uses a single pH-responsive microcapsule (non-composite) and is not heated.

[0071] Compared to Example 1, the only variable in this embodiment is the use of single pH-responsive microcapsules instead of composite stimulus-responsive microcapsules in the pigment addition step, and the absence of heat treatment. The single pH-responsive microcapsules have walls composed of chitosan and sodium alginate, are stable at pH 3.4-3.6, and rupture when the pH returns to 3.0-3.2. The amount of microcapsules added is 0.01-0.02% of the wine's mass. In step 8.5), only the pH of the wine is adjusted to 3.1 to rupture the microcapsules and release the pigment; no heat treatment is performed. Other process parameters and steps are exactly the same as in Example 1.

[0072] Comparative Example 1: Traditional process, without the use of any flavor preservatives or microencapsulation technology.

[0073] Compared to Example 1, this comparative example did not use any flavor preservatives or microencapsulation technology. In step 8.1), no cyclodextrin, transglutaminase, or tea polyphenols were added; in step 8.3), 15 grams of natural anthocyanins were added directly without microencapsulation; and in step 8.5), only pH adjustment was performed without microcapsule rupture. All other process parameters and steps were exactly the same as in Example 1.

[0074] Comparative Example 2: Using conventional microcapsules (non-responsive), a higher temperature (35°C) is required for rupture.

[0075] Compared to Example 1, this comparative example uses conventional microcapsules (non-responsive) instead of the composite stimulus-responsive microcapsules. The conventional microcapsules have a gelatin-gum arabic composite wall material, do not contain low molecular weight polyethylene glycol, and do not have pH-responsive properties. The amount of microcapsules added is 0.01-0.02% of the wine's mass. In step 8.5), the pH of the wine is adjusted back to 3.1, and then heated to 35°C and maintained for 20 minutes to rupture the microcapsules and release the pigments. Other process parameters and steps are exactly the same as in Example 1.

[0076] Comparative Example 3: Flavor protectant was used, but microencapsulation technology was not used (pigmentation was added directly).

[0077] Compared to Example 1, this comparative example uses a flavor protectant but not microencapsulation technology. In step 8.1), 75 g of cyclodextrin, 15 g of transglutaminase, and 15 g of tea polyphenols are added; in step 8.3), 15 g of natural anthocyanins are added directly without microencapsulation; in step 8.5), only pH adjustment is performed, without microcapsule rupture. Other process parameters and steps are exactly the same as in Example 1.

[0078] Comparative Example 4: Using complex stimulus-responsive microcapsules but without flavor protectants.

[0079] Compared to Example 1, this comparative example uses a complex stimulus-responsive microcapsule but not a flavor protectant. Cyclodextrin, transglutaminase, and tea polyphenols are not added in step 8.1); the same complex stimulus-responsive microcapsule as in Example 1 is used in step 8.3); and the same pH adjustment and heat treatment as in Example 1 are performed in step 8.5). All other process parameters and steps are exactly the same as in Example 1.

[0080] Grapefruit Plum Wine Testing and Analysis

[0081] Grapefruit flavor retention rate and plum flavor retention rate: The flavor substance content was determined by gas chromatography according to GB / T 15038-2006 "General Analytical Methods for Wine and Fruit Wine". The flavor substance content in the wine after fermentation without clarification was taken as 100% as the baseline, and the flavor substance retention rate after clarification was calculated.

[0082] Transmittance: The transmittance was determined by spectrophotometry in GB / T 15038-2006 "General Analytical Methods for Wine and Fruit Wine" at a wavelength of 680 nm.

[0083] Pigment stability: The pigment content was determined by spectrophotometry according to GB / T 15038-2006 "General Analytical Methods for Wine and Fruit Wine", and the pigment retention rate after 3 months of storage was calculated.

[0084] Sensory evaluation: In accordance with the sensory evaluation method in NY / T 1508-2007 "Green Food Fruit Wine", 10 professional tasters conducted blind evaluations of the samples, scoring them from four aspects: appearance, aroma, taste, and overall harmony, with a maximum score of 100 points.

[0085] Comprehensive evaluation criteria:

[0086] Excellent: Grapefruit flavor retention rate ≥90%, plum flavor retention rate ≥90%, light transmittance ≥95%, pigment stability ≥95%, overall sensory score ≥90 points;

[0087] Good: Grapefruit flavor retention rate ≥80%, plum flavor retention rate ≥80%, light transmittance ≥90%, pigment stability ≥90%, overall sensory score ≥80 points;

[0088] Generally: Grapefruit flavor retention rate ≥70%, plum flavor retention rate ≥70%, light transmittance ≥85%, pigment stability ≥85%.

[0089] Table 1 Statistical analysis of test results

[0090]

[0091] The analysis of Table 1 is as follows:

[0092] The pomelo-plum wine prepared in Example 1 possesses both the fragrance of pomelo and the sweet and sour taste of plum, forming a unique flavor profile and filling the gap in the market for pomelo-plum composite flavored fruit wines. It exhibits high clarity with a light transmittance exceeding 96%; the retention rate of terpenoid flavor compounds in pomelo reaches 95%, and the retention rate of organic acids and ester flavor compounds in plum reaches 93%, approximately 45% higher than traditional processes; the production cycle is shortened by about 25%, mainly due to the freezing time being reduced from 12-14 days to 7.5 days, while the microcapsule rupture temperature is lowered from 35℃ to 32℃, reducing the impact of high temperatures on flavor compounds; the wine has a bright, golden-yellow color, a mellow taste, a balanced sweet and sour flavor, a rich pomelo aroma, a prominent plum flavor, good overall harmony, and complete flavor retention.

[0093] Example 2 simplifies the microcapsule structure, reduces production costs, and completely avoids the impact of the heating process on flavor compounds. Grapefruit flavor retention is increased to 96%, plum flavor retention to 94%, clarity is comparable, light transmittance remains above 96%, and energy consumption is reduced by approximately 25%. This is suitable for production scenarios with high cost control requirements and extremely high flavor retention requirements.

[0094] Example 3 simplifies the process and reduces costs, but the grapefruit flavor retention rate decreases to about 92% and the plum flavor retention rate decreases to about 90%, while the clarity is comparable and the light transmittance is about 95%. It is suitable for production scenarios that are cost-sensitive and do not have extremely high requirements for flavor retention, but it is still significantly better than traditional processes.

[0095] In Example 4, the ultrasonic-assisted microcapsule rupture lowered the required rupture temperature, reducing the impact of high temperatures on flavor compounds. Grapefruit flavor retention increased to 95.5%, and plum flavor retention increased to 93.5%, with comparable clarity and a light transmittance of approximately 96%. Simultaneously, processing time was reduced by about 30%, improving production efficiency. This method is suitable for production scenarios with high efficiency requirements.

[0096] In Example 5, the enzymatic microcapsule rupture achieved efficient microcapsule rupture at a lower temperature, reducing the impact of high temperatures on flavor compounds. Grapefruit flavor retention was increased to 94.5%, and plum flavor retention to 92.5%, with comparable clarity and a transmittance of approximately 96%. Furthermore, the enzymatic reaction exhibited high specificity and minimal impact on other components. This method is suitable for production scenarios with extremely high flavor retention requirements and high acceptance of enzymatic processes.

[0097] In Example 6, the photosensitive microcapsule rupture was precisely controlled at room temperature, completely avoiding the impact of high temperatures on flavor compounds. Grapefruit flavor retention was increased to 96.5%, and plum flavor retention to 94.5%, with comparable clarity and a light transmittance of approximately 96%. Simultaneously, processing time was reduced by about 50%, significantly improving production efficiency. This method is suitable for production scenarios with extremely high requirements for both production efficiency and flavor retention.

[0098] In Example 7, the porous material used as the microcapsule wall material increased the surface area of ​​the microcapsules and reduced the required rupture temperature. The grapefruit flavor retention rate increased to 94%, and the plum flavor retention rate increased to 92%, with comparable clarity and a light transmittance of approximately 95%. Simultaneously, the wall material cost was reduced by about 20%, resulting in lower production costs. This is suitable for production scenarios with high cost control requirements.

[0099] In Example 8, the single temperature-responsive microcapsule simplifies the microcapsule structure and reduces production costs, but the rupture temperature is slightly higher. Grapefruit flavor retention is increased to 93%, and plum flavor retention is increased to 91%, with comparable clarity and a light transmittance of approximately 95%. This is suitable for production scenarios where cost control is paramount and flavor retention requirements are not extremely stringent.

[0100] In Example 9, the single pH-responsive microcapsule design, without heat treatment, completely avoids the impact of heating on flavor compounds and simplifies the process. Grapefruit flavor retention is increased to 96%, plum flavor retention to 94%, with comparable clarity and a light transmittance of approximately 96%, while energy consumption is reduced by about 30%. This design is suitable for production scenarios with high cost control requirements and extremely high flavor retention requirements.

[0101] In Comparative Example 1, the traditional process could not effectively protect flavor compounds, nor could it achieve temporal separation of pigments and flavor compounds. The grapefruit flavor retention rate was only 50%, and the plum flavor retention rate was only 48%. The clarity was low, the light transmittance was approximately 85%, and the production cycle was long, requiring 14 days of freezing time. The overall sensory score was only 65 points, far lower than that of Example 1.

[0102] In Comparative Example 2, conventional microcapsules require higher temperatures to rupture, leading to increased loss of flavor compounds. The grapefruit flavor retention rate was only 75%, and the plum flavor retention rate was only 73%. Clarity was comparable, with a light transmittance of approximately 95%, but the longer high-temperature processing time increased energy consumption. The overall sensory score was 75 points, lower than that of Example 1.

[0103] Comparative Example 3 used a flavor protectant but not microencapsulation technology. Although the flavor retention rate was improved, the direct interaction between pigments and flavor substances led to flavor loss. The grapefruit flavor retention rate was 80%, and the plum flavor retention rate was 78%. The clarity was low, with a light transmittance of approximately 90%. The production cycle was long, requiring 12 days of freezing time. The overall sensory score was 80 points, lower than that of Example 1.

[0104] Comparative Example 4 used composite stimulus-responsive microcapsules but no flavor protectant. Although microencapsulation technology can reduce the interaction between pigments and flavor substances, the lack of additional flavor protection measures led to a decrease in flavor retention. The grapefruit flavor retention rate was 85%, and the plum flavor retention rate was 83%. The clarity was similar, and the light transmittance was about 96%, but the overall sensory score was 85 points, which was lower than that of Example 1.

[0105] The above description represents the preferred embodiments of the present invention. It should be noted that those skilled in the art can make various improvements and modifications without departing from the principles of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for preparing pomelo plum wine, characterized in that, Includes the following steps: 1) Washing: Select 10-ripe green plums and wash them thoroughly; 2) Sugar-preserved: Layer the green plums with sugar to preserve them; 3) Separate the candied plum juice, mix it with grapefruit juice, then add water, honey, yeast protectant, and yeast, and mix well; 4) Temperature-controlled fermentation: Ferment the mixture from the previous step at 18–20°C; 5) Separation: After fermentation reaches the required alcohol content, the temperature is lowered to 8-13℃ for secondary fermentation. After 6 months of secondary fermentation, the fermented grapefruit plum wine is separated. 6) Storage and aging: The fermented wine is stored in full tanks for 2 years. After that, the lees are removed to obtain pomelo plum wine. 7) Preparation: Adjust the sugar content of the grapefruit plum wine to 100~110g / L and mix well; 8) Flavor preservation and clarification: The stored wine will be subjected to flavor preservation treatment, pH adjustment, addition of compound stimulus-responsive microcapsule pigments, freeze clarification and pH adjustment in sequence. 9) Finished product filtration and sterilization: The coarsely filtered wine is then finely filtered, sterilized, and bottled to obtain grapefruit plum wine.

2. The method for preparing pomelo plum wine according to claim 1, characterized in that, Step 8) Flavor preservation and clarification specifically includes the following steps: 8.1) Flavor Preservation Treatment: Add cyclodextrin to the wine as a flavor preservative at a concentration of 0.05-0.1% of the wine's mass, stir well, and let stand for 2 hours; then add food-grade transglutaminase at a concentration of 0.01-0.02% of the wine's mass and react at 40℃ for 30 minutes; finally, add tea polyphenols as a heat stabilizer for flavor substances at a concentration of 0.01-0.02% of the wine's mass. 8.2) pH adjustment: Adjust the pH of the wine to 3.4-3.6; 8.3) Addition of compound stimulus-responsive microcapsule pigments: Add compound stimulus-responsive microcapsule natural pigments to the wine, the amount of which is 0.01-0.02% of the wine mass; the compound stimulus-responsive microcapsules have a double-layer structure, with the outer layer being a pH-responsive material and the inner layer being a temperature-responsive material; 8.4) Freezing clarification: After the wine is placed at -3 to -2℃ for 1 to 2 days, a clarifying agent is added for clarification. After clarification, the wine is placed at -3 to -2℃ for 5 to 7 days, and then coarsely filtered while cold. 8.5) pH adjustment and microcapsule rupture: Adjust the pH of the wine back to 3.0-3.2 to rupture the outer pH-responsive material; then heat at 30-35℃ to rupture the inner temperature-responsive material and release the pigment.

3. The method for preparing pomelo plum wine according to claim 2, characterized in that, In step 2), the ratio of green plums to sugar is 2:

1.

4. The method for preparing pomelo plum wine according to claim 2, characterized in that, In step 3), the amounts of water, honey, yeast protectant, and yeast are 60-70%, 5-10%, 0.2-0.3%, and 0.2-0.3% of the total weight of the juice, respectively; the honey is multifloral honey, and the yeast is acid-resistant yeast.

5. The method for preparing pomelo plum wine according to claim 2, characterized in that, The amount of clarifying agent used in step 8.4) is 0.08 to 0.10% of the total mass of the wine. The clarifying agent is composed of bentonite and PVPP in a mass ratio of (2.8 to 3.2): (0.8 to 1.2).

6. The method for preparing pomelo plum wine according to claim 1, characterized in that, The specific operation of coarse filtration in step 8.4) is as follows: the wine is filtered through diatomaceous earth and then through clarifying paperboard in sequence.

7. The method for preparing pomelo plum wine according to claim 1, characterized in that, In step 9), nitrogen needs to be introduced during bottling to prevent the wine from coming into contact with oxygen.

8. A pomelo plum wine, characterized in that, It is prepared by the method for preparing a pomelo plum wine according to any one of claims 1-7.

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