A dark plum sparkling wine and a preparation method thereof

Abstract

The present application relates to a kind of Chinese plum sparkling wine and its preparation method, belong to the technical field of brewing wine.The present application mixes Chinese plum juice, base liquor, sweetener and water, stirs uniformly, obtains blending liquor;The obtained blending liquor is cooled to below 4℃;CO2 is introduced into the obtained blending liquor after cooling and carbonated, fills, and obtains Chinese plum sparkling wine after sterilization.The present application combines traditional liquor with modern sparkling wine process, develops low-alcohol sparkling liquor with Chinese plum characteristic flavor, solves the problem of traditional liquor taste heavy and not refreshing, meets the new needs of young consumer groups for low-alcohol, refreshing, healthy, fashionable drinks.

Description

Technical Field

[0001] This invention relates to the field of brewing technology, and in particular to a sparkling plum wine and its preparation method. Background Technology

[0002] Ume (dried plum) is a product obtained by drying the nearly mature fruit of the plum (Prunus mume Sieb. et Zucc.), a plant belonging to the genus Prunus in the Rosaceae family, at low temperatures until it turns black. It possesses properties such as astringing the lungs, intestinal cleansing, promoting salivation, and expelling roundworms. It is a representative substance in the field of food and medicine homology in my country. According to the 2025 edition of the Chinese Pharmacopoeia, ume is mainly used clinically to treat chronic cough due to lung deficiency, chronic diarrhea and dysentery, thirst due to deficiency heat, and vomiting and abdominal pain due to roundworm infestation. Its various pharmacological activities have been confirmed, including antitussive, anti-allergic, anti-fibrotic, sedative-hypnotic, lipid-lowering, and melanin-inhibiting effects. As a food, ume can be eaten directly or processed into dried fruit, jam, ume juice, ume wine, and other forms.

[0003] Liqueurs refer to alcoholic beverages made by blending, mixing, or reprocessing distilled spirits or fermented wines with edible or medicinal ingredients or food additives, thus altering the original style of the base spirit.

[0004] Currently, there are many technical solutions for plum wine, but most existing plum wines are prepared by directly soaking and fermenting whole plums or plum-based medicinal materials, using solid plum raw materials as the flavor source, and not using liquid plum juice for blending. The resulting wines are all static fruit wines without carbon dioxide, lacking the refreshing drinking experience brought by bubbles; and they generally use high-calorie sweeteners such as white sugar and glucose, with the finished product sugar content generally reaching 80 g / L-120 g / L or more. At the same time, existing plum wine formulas rely heavily on experience-based adjustments, and there is a lack of quantitative control methods for balancing the unique smoky fruit acid aroma of plums with the aroma of the base wine, resulting in large fluctuations in flavor quality between batches.

[0005] Sparkling fruit wine is an important trend in the current beverage market, and there are already related technologies for preparing sparkling wine by combining fruit raw materials with carbonation processes. Patent CN202411600595.4 discloses a plum sparkling wine, which uses whole plums as raw materials for long-term maceration in alcohol, followed by the introduction of carbon dioxide. Through sealed heating and pressurization, the carbon dioxide penetrates into the plum fruit, and the visual effect of the fruit floating upon opening is achieved by relying on changes in fruit density. Patent CN202411600593.5 discloses a lemon sparkling wine, which involves slicing fresh lemons, coating them with sugar, freeze-drying them for modification, adding them to the alcohol, introducing carbon dioxide, and then sealing, heating, and pressurizing. Again, the core innovation is the floating of the fruit slices upon opening. Both of these patents use modified solid fruit / slices as the core technology carrier, and the process goal is to achieve the floating of solid materials. This is not suitable for product systems where liquid fruit juice is the main flavor component. Furthermore, both use a sealed, high-temperature, and pressurized process, which not only requires high pressure resistance from the packaging and poses safety risks, but the high-temperature treatment can also easily damage heat-sensitive flavor substances, causing aroma loss.

[0006] Therefore, the existing technology lacks a type of sparkling plum wine that uses liquid plum juice as the source of plum flavor, low-calorie reducing sugar as a sweetener, and is prepared through a low-temperature carbonation process, resulting in a long-lasting crispness and good flavor harmony. Summary of the Invention

[0007] The present invention aims to overcome the shortcomings of the prior art and provide a sparkling plum wine and its preparation method. Specifically, the present invention aims to solve the following technical problems: (1) Flavor coordination problem: Ume has a rich smoky fruit aroma and a high organic acid content. How to achieve precise coordination between ume flavor and baijiu aroma in the carbonation system, so as to achieve a balance of sweet and sour, full body and moderate carbonation.

[0008] (2) Product form improvement: The medicinal and food raw material, ume, is introduced into the sparkling wine system in the form of liquid ume juice, which is different from the existing technology route that uses solid fruit / fruit slices as the addition form. A new type of sparkling wine with a refreshing taste and moderate spiciness is developed to fill the market gap.

[0009] (3) Health improvement: Low-calorie, low-glycemic index sweeteners (tagatose / alokulose) are used to replace traditional sucrose to reduce the sugar content of the product. At the same time, their high solubility at room temperature is used to avoid browning reaction during heat processing and keep the wine clear and transparent.

[0010] (4) Process optimization: A low-temperature carbonation process is provided (cooling to below 4°C before filling, carbonation, filling), which reduces the pressure resistance requirements of equipment, reduces the heat loss of flavor substances, and improves process safety and product quality stability.

[0011] This invention is achieved through the following technical solution: The first objective of this invention is to provide a method for preparing sparkling plum wine, comprising the following steps: (1) Mix plum juice, base wine, sweetener and water, stir well to obtain the blended wine liquid; (2) Cool the blended liquor obtained in step (1) to below 4°C; the cooling treatment can significantly improve the solubility of CO2 in the liquor (the solubility of CO2 in water at 4°C is about 90% of that at 0°C, and about twice that at 20°C), creating favorable conditions for the subsequent carbonation process. It is preferable to use a plate heat exchanger to achieve rapid cooling; (3) CO2 is introduced into the cooled blended wine obtained in step (2) for carbonation treatment, and then bottled and sterilized to obtain plum sparkling wine.

[0012] The raw materials for preparing sparkling plum wine according to this invention include: plum juice, base wine, sweetener, and water. Among these, plum juice is the key ingredient that imparts the characteristic plum flavor to the product. Plum juice is rich in organic acids (mainly citric acid), polyphenols, and various active ingredients, which form the basis for the product's unique smoky fruit aroma and sweet and sour taste.

[0013] The base spirit is baijiu (Chinese white liquor) with an alcohol content of 30% vol to 65% vol, preferably 53% vol strong-aroma baijiu. Strong-aroma baijiu is widely used as a base spirit for liqueurs due to its rich aroma and mellow, sweet taste, and it has a good harmony with the smoky and fruity aroma of dried plums.

[0014] The sweeteners are low-calorie reducing sugars, including but not limited to tagatose and / or allulose. Tagatose is a naturally sourced ketose with a sweetness approximately 92% that of sucrose and only one-third the calories (approximately 1.5 kcal / g). It has health advantages such as a low glycemic index (GI≈3) and does not cause tooth decay. Tagatose has high solubility at room temperature (62% at 30°C and approximately 58% at 20°C), dissolving completely without heating, thus avoiding the browning risk that may be caused by heating. Its aqueous solution is clear and transparent, not affecting the color of the wine, making it a particularly preferred sweetener in this invention. Allulose (Psicose) is the C-3 epimer of D-fructose, with a sweetness approximately 70% that of sucrose and almost no calories (approximately 0.4 kcal / g). It maintains good stability under acidic conditions (pH 3~7) and heating conditions, exhibiting good processing adaptability.

[0015] Furthermore, in step (1), the density of the plum juice is 1.1 g / mL-1.3 g / mL; And / or, based on the amount of wine to be prepared, the amount of plum juice added is 10 mL / L to 15 mL / L.

[0016] Furthermore, in step (1), the base liquor is a strong-aroma baijiu with a volume of 30% vol to 68% vol; And / or, based on the blended liquor, the amount of base liquor added is 110.8 mL / L to 150.8 mL / L.

[0017] Further, in step (1), the sweetener is selected from tagatose and / or allulose; And / or, based on the blended liquor, the amount of sweetener added is 50 g / L to 90 g / L.

[0018] Furthermore, in step (3), the pressure of the carbonation treatment is 0.4 MPa to 0.6 MPa.

[0019] Furthermore, in step (3), the carbonation treatment time is 2 s to 4 s.

[0020] Furthermore, in step (3), the filling temperature is 5℃~10℃.

[0021] Furthermore, in step (3), the sterilization is performed by pasteurization at 68℃~72℃ for 10 min~15 min.

[0022] Furthermore, in step (3), the gas volume of the plum sparkling wine is 2.4~2.7.

[0023] The second objective of this invention is to provide a sparkling plum wine obtained by the aforementioned preparation method.

[0024] The optimal sparkling plum wine obtained by this invention has the following characteristics: Color: Amber or light reddish-brown, crystal clear and glossy; Bubbles: The bubbles are fine, abundant, rise evenly, and persist for a long time; Aroma: The smoky or fresh fruity aroma of plum is rich and pure, perfectly coordinated with the aroma of the base wine, without any off-flavors; Taste: The plum flavor is prominent, with a harmonious balance of sweet and sour, a full-bodied and mellow taste, and a long finish; the carbonation is strong and pleasant, with delicate and lively bubbles in the mouth, and a smooth and harmonious body. Typicality: The style of plum sparkling wine is unique and distinctive.

[0025] Compared with the prior art, the above-described technical solution of the present invention has the following advantages: (1) This invention is the first to systematically verify the flavor harmony between strong-aroma baijiu and plum juice in a carbonation system. The rich cellar aroma and mellow sweetness of strong-aroma baijiu complement the smoky and fruity aroma of plum, creating a unique sensory experience. The plum sparkling wine obtained by this invention was evaluated by sensory evaluators and achieved a sensory score of up to 92.01 points (out of 100).

[0026] (2) This invention uses tagatose / alulose as a sweetener. Tagatose has only 1 / 3 the calories of sucrose (1.5 kcal / g), and allulose has almost no calories (0.4 kcal / g). Based on the optimal formula (36.2 g tagatose / 500 mL), the product has approximately 54.3 kcal / 500 mL, which is much lower than the traditional sucrose formula (approximately 145 kcal / 500 mL), reducing calories by approximately 62.6%, meeting the modern consumer demand for low-sugar, healthy beverages. At the same time, the low glycemic index (GI≈3) of tagatose makes it suitable for consumers who are concerned about their blood sugar levels.

[0027] Tapatose and allulose dissolve completely at room temperature (62% solubility of tagatose at 30°C), eliminating the need for heating and avoiding the Maillard browning reaction that can occur with traditional sucrose heating (which typically requires temperatures above 60°C). The product maintains a clear and transparent appearance, with a pure amber or light reddish-brown color, without any darkening or cloudiness caused by browning.

[0028] (3) By cooling the product to below 4°C before carbonation, the CO2 solubility is significantly improved. The product's CO2 gas capacity reaches 2.4-2.7 (GB / T 10792 standard). After opening, the bubbles are fine, abundant, rise evenly and persistently, and have a strong and pleasant burning sensation. Compared with the control sample that was not fully cooled (carbonated at room temperature), the gas capacity is increased by about 40%, and the burning sensation is significantly enhanced.

[0029] (4) This invention combines traditional liqueur with modern sparkling wine technology to develop a low-alcohol sparkling liqueur with plum-like flavor, which solves the problem of the heavy and unclear taste of traditional liqueur and meets the new demand of young consumers for low-alcohol, refreshing, healthy and fashionable drinks.

[0030] This invention eliminates the need for high-pressure heat-resistant equipment that requires sealing followed by heating and pressurization (60℃~70℃), reducing equipment investment (no need for high-temperature and high-pressure resistant packaging containers) and operating costs (saving heating energy consumption), while also avoiding the safety hazards of high-pressure heating operations. The simplified process steps make it more suitable for large-scale industrial production. Attached Figure Description

[0031] To make the content of this invention easier to understand, the invention will be further described in detail below with reference to specific embodiments and accompanying drawings.

[0032] Figure 1 This is a process flow diagram of the sparkling plum wine in this invention; Figure 2 This is an image of the sparkling plum wine from this invention. Detailed Implementation

[0033] The present invention will be further described below with reference to the accompanying drawings and specific embodiments, so that those skilled in the art can better understand and implement the present invention. However, the embodiments described are not intended to limit the present invention.

[0034] The method for preparing the sparkling plum wine of the present invention includes the following steps: Step 1: Mix and blend Add plum juice, base liquor, sweetener, and water to a mixing tank and stir until completely homogeneous to obtain the blended liquor.

[0035] Step 2: Cooling Cool the blended liquor obtained in step 1 to below 4°C.

[0036] Step 3: Carbonation The cooled blended liquor is fed into a carbonation mixer, where food-grade carbon dioxide is introduced for carbonation treatment to obtain a carbonated liquor. The carbonation pressure is controlled at 0.4~0.6 MPa, and the CO2 introduction time is 2~4 seconds, preferably 3 seconds. The CO2 gas volume of the carbonated liquor is controlled at 2.4~2.7 (see GB / T 10792).

[0037] Step 4: Filling and Capping The carbonated liquor is filled into packaging containers (preferably 330 mL easy-open cans) using an isobaric filling method, with the filling temperature controlled between 5℃ and 10℃. The cans are immediately sealed after filling (double-sealed). A stable back pressure must be maintained during the filling and sealing process to prevent CO2 escape and subsequent foaming and overflow.

[0038] Step 5: Sterilization After sealing, pasteurization is performed. A spray-type pasteurization tunnel is used, with the temperature in the sterilization zone at 68℃~72℃ for 10~15 minutes; the temperature in the cooling zone is gradually reduced to room temperature before exiting the sterilizer.

[0039] The carbonation process of this invention is completed before bottling, and the entire preparation process does not involve heating and pressurizing after sealing. Unlike the existing technology that involves sealing the packaging first and then heating and pressurizing (60℃~70℃) to force CO2 into the solid, this invention adopts a low-temperature process route of cooling, carbonation, and bottling. By lowering the temperature of the wine, the solubility of CO2 is increased, thereby achieving the ideal crispness and fine bubbles.

[0040] Unless otherwise specified, the experimental methods used in the following examples are conventional methods, and the materials and reagents used are commercially available.

[0041] The concentrated plum juice was sourced from Haining Jiheng Health Food Co., Ltd. (batch number 251115), with a density of 1.25 g / mL. The 53% vol strong-aroma baijiu originates from Yuqi Baijiu in Xishi City; Tagar comes from Henan Yihengyuan Biotechnology Co., Ltd.

[0042] The sensory evaluation method used in the following embodiments is as follows: Ten trained sensory evaluators (five men and five women, all majoring in brewing engineering at Jiangnan University) were selected to conduct sensory evaluations of the overall flavor of the plum sparkling wine from four aspects: appearance, aroma, taste and flavor, and typicality. A scoring standard was developed based on the characteristics of plum sparkling wine, with a maximum score of 100 points. The sensory scoring standard is shown in Table 1. Table 1 Sensory Scoring Criteria for Plum Sparkling Wine

[0043] Example 1 This embodiment provides a method for preparing sparkling plum wine (see process flow diagram). Figure 1 ), as detailed below: (1) Add 12.9 mL (16.125 g) of concentrated plum juice, 63.9 mL (59.04 g) of 53% vol strong aroma baijiu, 36.2 g of tagatose and purified water to a mixing tank, add purified water to 500 mL, and stir until completely uniform (stirring speed 60 r / min, time 10 min) to obtain the mixed liquor.

[0044] (2) A plate heat exchanger (ABX6M type, heat exchange area 30 m²) is used to cool the blended wine to 4°C.

[0045] (3) The cooled wine was fed into a carbonation mixer (QHS-1500 type) and food-grade CO2 was introduced for carbonation. The pressure was controlled at 0.5 MPa and the CO2 introduction time was 3 seconds. The CO2 gas volume of the wine after carbonation was 2.5 (volume multiple, determined by GB / T10792).

[0046] (4) The carbonated wine is filled into 330 mL easy-open cans using the isobaric filling method. The filling temperature is controlled at 8℃. After filling, the cans are immediately sealed with double roll seal.

[0047] (5) Sterilization is carried out using a spray-type pasteurization tunnel. The temperature of the sterilization zone is 70℃ and the holding time is 12 min. The cooling zone is gradually cooled to room temperature before exiting the sterilizer.

[0048] (6) After passing the inspection, label, pack and put into storage.

[0049] The sparkling plum wine obtained in this embodiment was subjected to sensory evaluation. The average scores for each item were: appearance 18.5 points, aroma 19.2 points, taste and flavor 37.5 points, typicality 18.8 points, and the total sensory score was 92.01 points. The sparkling plum wine obtained in this embodiment ( Figure 2 The color of the wine is amber, crystal clear and glossy; the bubbles are fine, abundant, rising evenly and persistently; the smoky fruit aroma of plum is rich and pure, perfectly coordinated with the aroma of the wine, without any off-flavors; the plum flavor is prominent, with a balanced sweet and sour taste, a full-bodied and mellow taste, and a long finish; the carbonation is strong and pleasant, the bubbles are delicate and active in the mouth, and the wine is harmonious and smooth.

[0050] Example 2 This embodiment provides a method for preparing sparkling plum wine, which is similar to that of embodiment 1, except that in step (1), the amount of concentrated plum juice added is 10 mL, the amount of 30% vol strong-aroma baijiu added is 55.4 mL, and the amount of tagatose added is 25 g; the remaining steps are consistent with those of embodiment 1.

[0051] The plum sparkling wine obtained in this embodiment has the characteristic flavor of plum, with a pleasant sweet and sour taste, a smooth body, and a noticeable effervescence. Because the amount of plum juice added is relatively small, the plum flavor is slightly milder than in Example 1, and the balance of sweet and sour is slightly inferior. The sensory score is approximately 85 points.

[0052] Example 3 This embodiment provides a method for preparing sparkling plum wine, which is similar to that of embodiment 1, except that in step (1), the amount of concentrated plum juice added is 15 mL, the amount of 30% vol strong aroma liquor added is 75.4 mL, the amount of allulose added is 45 g, and no tagatose is added; the remaining steps are consistent with those of embodiment 1.

[0053] Sensory evaluation showed that the sparkling plum wine obtained in this example had a prominent plum flavor, a full body, moderate sweetness, and fine, persistent bubbles. Replacing tagatose with allulose resulted in a slightly lower sweetness but a more pronounced refreshing sweetness, with good overall harmony. Due to the higher amount of base wine added, the alcohol content was slightly stronger than in Example 1, but this did not mask the characteristic plum flavor. The sensory score was approximately 88 points.

[0054] Example 4 This embodiment provides a method for preparing sparkling plum wine, which is similar to that of embodiment 1, except that in step (1), tagatose is replaced with allulose; the remaining steps are the same as those of embodiment 1.

[0055] Sensory evaluation showed that the flavor characteristics of the plum sparkling wine obtained in this example were similar to those in Example 1. Allulose imparted a more refreshing sweetness to the product (approximately 70% of sucrose, lower than 92% of tagatose), with a well-balanced plum flavor and aroma, a full body, and moderate carbonation. Due to the lower sweetness of allulose, the overall sweetness was slightly lower than in Example 1, and the acidity was relatively more prominent. The sensory score was approximately 90 points.

[0056] Example 5 This embodiment provides a method for preparing sparkling plum wine, which is similar to that of embodiment 1, except that in step (3), the CO2 charging time is set to 2 seconds; the remaining steps are consistent with those of embodiment 1.

[0057] Sensory evaluation showed that the overall flavor characteristics of the plum sparkling wine obtained in this embodiment were consistent with those in Example 1, but due to the shorter CO2 infusion time and lower CO2 volume (approximately 2.2), the carbonation was weaker than in Example 1. The sensory score was approximately 88 points.

[0058] Example 6 This embodiment provides a method for preparing sparkling plum wine, which is similar to that of embodiment 1, except that in step (3), the CO2 charging time is set to 4 seconds; the remaining steps are consistent with those of embodiment 1.

[0059] Sensory evaluation showed that the overall flavor characteristics of the plum sparkling wine obtained in this embodiment were consistent with those in Example 1, with a strong carbonation effect. However, due to the longer aeration time, slightly more bubbles overflowed during bottling, resulting in a slight decrease in bottling accuracy. Considering both bottling efficiency and taste, 3 seconds was the optimal value. The sensory score was approximately 90 points.

[0060] Comparative Example 1 This comparative example provides a method for preparing sparkling plum wine, which is similar to Example 1, except that step (2) is missing; the remaining steps are consistent with Example 1.

[0061] Sensory evaluation showed that the sparkling plum wine obtained in this comparative example had a significantly lower CO2 solubility at room temperature compared to low temperature conditions, resulting in a CO2 volume of only about 1.5~1.8. This resulted in a noticeably weaker burn, larger and faster-dissipating bubbles, and insufficient refreshing sensation. Compared to Example 1, the sensory score was significantly lower (approximately 73 points).

[0062] Comparative Example 2 This comparative example provides a method for preparing sparkling plum wine, which is similar to Example 1, except that in step (1), tagatose is replaced with sucrose (white sugar); because sucrose has low solubility at room temperature, it is necessary to heat sucrose and pure water to above 60°C to dissolve and then cool before use. The remaining steps are consistent with Example 1.

[0063] Sensory evaluation showed that the color of the plum sparkling wine obtained in this comparative example was slightly darker than that of Example 1 (a slight Maillard browning reaction resulted in a deeper color), with a heavier sweetness and less overall harmony than Example 1. Because sucrose is sweeter than tagatose, the sweetness was more pronounced with the same amount added, masking some of the plum's acidity and aroma. The sensory score was approximately 78 points.

[0064] Obviously, the above embodiments are merely illustrative examples for clear explanation and are not intended to limit the implementation. Those skilled in the art will recognize that other variations or modifications can be made based on the above description. It is neither necessary nor possible to exhaustively list all possible implementations here. However, obvious variations or modifications derived therefrom are still within the scope of protection of this invention.

Claims

1. A method for preparing sparkling plum wine, characterized in that, Includes the following steps: (1) Mix plum juice, base wine, sweetener and water, stir well to obtain the blended wine liquid; (2) Cool the blended liquor obtained in step (1) to below 4°C; (3) CO2 is introduced into the cooled blended wine obtained in step (2) for carbonation treatment, and then bottled and sterilized to obtain plum sparkling wine.

2. The preparation method according to claim 1, characterized in that, In step (1), the density of the plum juice is 1.1 g / mL to 1.3 g / mL; And / or, based on the amount of wine to be prepared, the amount of plum juice added is 10 mL / L to 15 mL / L.

3. The preparation method according to claim 1, characterized in that, In step (1), the base liquor is a strong-aroma baijiu with a volume of 30%-68%; And / or, based on the blended liquor, the amount of base liquor added is 110.8 mL / L to 150.8 mL / L.

4. The preparation method according to claim 1, characterized in that, In step (1), the sweetener is selected from tagatose and / or allulose; And / or, based on the blended liquor, the amount of sweetener added is 50 g / L to 90 g / L.

5. The preparation method according to claim 1, characterized in that, In step (3), the carbonation treatment pressure is 0.4 MPa to 0.6 MPa.

6. The preparation method according to claim 1, characterized in that, In step (3), the carbonation treatment time is 2 s to 4 s.

7. The preparation method according to claim 1, characterized in that, In step (3), the filling temperature is 5℃~10℃.

8. The preparation method according to claim 1, characterized in that, In step (3), the sterilization is performed by pasteurization at 68℃~72℃ for 10 min~15 min.

9. The preparation method according to claim 1, characterized in that, In step (3), the gas volume of the plum sparkling wine is 2.4~2.

7.

10. The sparkling plum wine obtained by the preparation method according to any one of claims 1-9.

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