CN112029618A - Bud tea medlar fruit wine and preparation method thereof - Google Patents
Bud tea medlar fruit wine and preparation method thereof Download PDFInfo
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- CN112029618A CN112029618A CN202010933211.6A CN202010933211A CN112029618A CN 112029618 A CN112029618 A CN 112029618A CN 202010933211 A CN202010933211 A CN 202010933211A CN 112029618 A CN112029618 A CN 112029618A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/023—Preparation of other alcoholic beverages by fermentation of botanical family Solanaceae, e.g. potato
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/003—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages by a biochemical process
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- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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Abstract
The invention provides bud tea medlar fruit wine and a preparation method thereof, relating to the technical field of drinks, wherein the raw materials of the bud tea medlar fruit wine comprise dried medlar fruits and medlar bud tea, the mass ratio of the dry wolfberry fruits to the wolfberry bud tea is 8: 2-6: 4, so that the technical problems that the wine body fragrance is too prominent and the wolfberry fragrance is covered in the existing fruit wine taking wolfberry as a raw material are solved, the bud tea wolfberry fruit wine provided by the invention mainly takes the dry wolfberry fruits and the wolfberry bud tea as the raw materials to prepare the bud tea wolfberry fruit wine with the health care effect, the original taste and flavor of the wolfberry fruits and the wolfberry bud tea are maintained, the dried medlar and medlar bud tea has bright color, coordinated sweet and sour, rich nutrition and pharmacological action, accords with the consumption concept and demand of modern consumers, develops a new way for reasonably utilizing dried medlar and medlar bud tea, and can effectively improve the economic benefit of vast fruit growers.
Description
Technical Field
The invention relates to the technical field of drinks, in particular to a bud tea medlar fruit wine and a preparation method thereof.
Background
Fructus Lycii is named as Zucui and fructus Lycii. Is a common traditional Chinese medicinal material and a health food. The compendium of materia Medica states: the fructus Lycii is used for treating diabetes, caring skin, whitening skin, improving eyesight, tranquilizing mind, and prolonging life. The research in the medical field at home and abroad indicates that: the medlar has the effects of improving the immunity of organisms, resisting tumors, promoting the growth of human bodies, reducing blood pressure, reducing blood sugar and the like and is widely applied to health-care food.
The tea wine prepared by taking the medlar as the raw material generally needs to add other various medicinal materials and additives in the raw material, so that the fragrance of the wine body is too prominent, and the fragrance of the medlar is covered.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
The invention aims to provide a bud tea medlar fruit wine, which aims to solve the technical problems that the wine body fragrance is too prominent and the medlar fragrance is covered in the existing fruit wine taking medlar as a raw material.
The bud tea and medlar fruit wine provided by the invention comprises raw materials of dried medlar fruits and medlar bud tea, wherein the mass ratio of the dried medlar fruits to the medlar bud tea is 8: 2-6: 4.
Furthermore, in the raw materials of the bud tea and Chinese wolfberry fruit wine, the mass ratio of the dry Chinese wolfberry fruit to the bud tea of Chinese wolfberry is 7: 3-6: 4.
The invention also aims to provide a preparation method of the bud tea medlar fruit wine, which comprises the following steps:
(a) respectively extracting the dried medlar fruits and the medlar bud tea in a rehydration manner to obtain medlar extract and medlar bud tea juice, and mixing the medlar extract and the medlar bud tea juice to obtain medlar and medlar bud tea mixed juice;
(b) mixing the mixed juice of the medlar and medlar bud tea, and carrying out size mixing to obtain bud tea medlar mash;
(c) performing primary fermentation on the bud tea medlar mash to obtain bud tea medlar primary fermentation liquor;
(d) performing secondary fermentation on the primary fermentation liquor of the bud tea and the medlar to obtain secondary fermentation liquor of the bud tea and the medlar;
(e) and sequentially carrying out enzyme treatment, ageing and freezing on the secondary fermentation liquor of the bud tea and the medlar to obtain the medlar bud tea fruit wine.
Further, in the step (a), when the dried Chinese wolfberry fruits are subjected to rehydration extraction, the mass of the added water is 15-25 times of the mass of the dried Chinese wolfberry fruits;
preferably, when the medlar bud tea is subjected to rehydration extraction, the mass of the added water is 15-25 times of that of the medlar bud tea.
Further, in the step (b), mixing the mixed juice of the medlar and the medlar bud tea by adopting pyrosulfate, white granulated sugar and citric acid;
preferably, the pyrosulfate comprises potassium pyrosulfate and/or sodium pyrosulfate;
preferably, the total acid content of the bud tea medlar mash is 3.5-3.8g/L, the total sugar content is 230-240 g/L, and the sulfur dioxide concentration is 40-60 ppm.
Further, in the step (c), non-saccharomyces cerevisiae is adopted for primary fermentation;
preferably, the non-saccharomyces cerevisiae is used in an amount of 100-400 ppm;
preferably, the non-saccharomyces cerevisiae comprises at least one of torula delbrueckii, klebsiella citrullina, or hansenula botrytis;
preferably, the primary fermentation is carried out in a fermentation tank, which is charged with CO2Sealing and storing the gas;
preferably, the temperature of the primary fermentation is 16-26 ℃ and the time is 20-30 h.
Further, in the step (d), active dry yeast is adopted for secondary fermentation;
preferably, the using amount of the active dry yeast is 50-300 ppm;
preferably, the temperature of the secondary fermentation is 14-24 ℃;
preferably, the content of reducing sugar in the secondary fermentation liquid of the bud tea medlar is less than or equal to 4 g/L.
Further, in the step (e), enzyme preparation is adopted to carry out enzyme treatment on the secondary fermentation liquor of the bud tea medlar;
preferably, the temperature of enzyme treatment is 45-55 deg.C, and the time is 25-35 min;
preferably, the enzyme preparation comprises pectinase and a fruit juice special compound enzyme;
further preferably, in the enzyme preparation, the dosage of the pectinase is 20-70 ppm, and the dosage of the special complex enzyme for fruit juice is 600-1200 ppm.
Further, in the step (e), the freezing time is 10-15 days, and the freezing temperature is-5 to-2 ℃;
preferably, the ageing is carried out in an oak barrel;
preferably, the temperature of ageing is 15-18 ℃ and the humidity is 70-75%.
Further, the preparation method of the bud tea medlar fruit wine provided by the invention comprises the following steps:
(A) respectively carrying out rehydration extraction on the dried medlar fruits and the medlar bud tea to obtain medlar extract and medlar bud tea juice, and mixing the medlar extract and the medlar bud tea juice to obtain medlar and medlar bud tea mixed juice, wherein when carrying out rehydration extraction on the dried medlar fruits, the mass of added water is 15-25 times of the mass of the dried medlar fruits, and when carrying out rehydration extraction on the medlar bud tea, the mass of added water is 15-25 times of the mass of the medlar bud tea;
(B) adding pyrosulfate, white granulated sugar and citric acid into the mixed juice of the medlar and medlar bud tea for size mixing to obtain bud tea medlar mash, wherein the total acid of the bud tea medlar mash is 3.5-3.8g/L, the total sugar is 230-3240 g/L, and the concentration of sulfur dioxide is 40-360 ppm;
(C) filling the bud tea medlar mash into a fermentation tank, adding 100-400ppm of non-saccharomyces cerevisiae for primary fermentation, and filling CO into the fermentation tank2Hermetically storing the gas, controlling the temperature at 16-26 ℃, and hermetically fermenting for 20-330 h to obtain primary fermentation liquor of the bud tea and the medlar;
(D) adding 50-300ppm of active dry yeast into the primary bud tea medlar primary fermentation liquid, controlling the temperature at 14-24 ℃ and carrying out secondary fermentation to obtain secondary bud tea medlar fermentation liquid, wherein the content of reducing sugar in the secondary bud tea medlar fermentation liquid is less than or equal to 4 g/L;
(E) performing enzyme treatment on the bud tea medlar secondary fermentation liquid by adopting an enzyme preparation at the temperature of 45-55 ℃ for 25-35min, and standing at room temperature for 45-50h to obtain bud tea medlar enzymolysis wine body;
(F) placing the enzymolyzed wine body of bud tea and fructus Lycii into oak barrel, aging at 15-18 deg.C and 70-75% humidity;
(G) carrying out cold treatment on the aged bud tea medlar wine body for 10-15d at the temperature of-5 to-2 ℃ to obtain bud tea medlar fruit wine;
preferably, between the step (E) and the step (F), the steps of rough filtering and degumming the sprouted tea medlar enzymatic hydrolysis wine body are further included, wherein the rough filtering is performed by adopting diatomite, and the degumming is performed by adopting bentonite and gelatin;
preferably, in the step (G), the frozen sprouted tea medlar wine is sterilized and filtered to obtain sprouted tea medlar wine, wherein the filtration is performed by adopting a 0.22 μm microporous membrane.
The bud tea and medlar fruit wine provided by the invention is prepared by mainly taking dried medlar fruits and medlar bud tea as raw materials, has the health-care effect, not only keeps the original taste and flavor of medlar fruits and medlar bud tea, but also has bright color, coordinated sour and sweet, rich nutrition and pharmacological action, meets the consumption concept and requirements of modern consumers, opens up a new way for reasonably utilizing the dried medlar fruits and medlar bud tea, and can effectively improve the economic benefit of fruit growers.
The preparation method of the bud tea medlar fruit wine provided by the invention takes the dry medlar fruits and medlar bud tea as raw materials, and obtains the bud tea medlar fruit wine by rehydration, pulp mixing, primary fermentation, secondary fermentation, enzyme treatment, aging and freezing in sequence, thereby not only keeping the original taste and flavor of medlar fruits and medlar bud tea, but also having bright color, coordinated sour and sweet, rich nutrition and pharmacological action, expanding the processing modes of medlar bud tea and medlar fruits, effectively promoting the deep processing of medlar fruits and medlar bud tea, and improving the economic benefit of vast fruit growers.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
According to one aspect of the invention, the invention provides bud tea and medlar fruit wine which comprises raw materials of dried medlar fruits and medlar bud tea, wherein the mass ratio of the dried medlar fruits to the medlar bud tea is 8: 2-6: 4.
The medlar bud tea is also called Tianjing grass (compendium of materia Medica), which is a healthy drink obtained by a tea picker by adopting tender buds of 6-8cm on a medlar tree, removing redundant parts according to the standard of one heart and two leaves, and cleaning, deactivating enzyme, rolling, primarily drying, frying tea and extracting fragrance.
Typically, but not by way of limitation, the mass of the dried wolfberry fruit and the germinated wolfberry tea is, for example, 80:20, 78:22, 75:25, 72:28, 70:30, 68:22, 65:35, 62:38 or 60: 40.
The bud tea medlar fruit wine provided by the invention meets the trend that the highest alcohol degree is replaced by the first alcohol degree and the fruit wine is replaced by the grain advocated by current wine consumers, and meets the consumption concept and the demand of modern consumers.
The bud tea and medlar fruit wine provided by the invention is prepared by mainly taking dried medlar fruits and medlar bud tea as raw materials, has the health-care effect, not only keeps the original taste and flavor of medlar fruits and medlar bud tea, but also has bright color, coordinated sour and sweet, rich nutrition and pharmacological action, meets the consumption concept and requirements of modern consumers, opens up a new way for reasonably utilizing the dried medlar fruits and medlar bud tea, and can effectively improve the economic benefit of fruit growers.
In a preferred embodiment of the invention, in the raw materials of the bud tea medlar fruit wine, the mass of the dried medlar fruit and the medlar bud tea is 7: 3-6: 4.
The mass ratio of the dried wolfberry fruits to the wolfberry bud tea is controlled to be 7: 3-6: 4, so that the prepared bud tea wolfberry fruit wine has the advantages of stronger special fragrance of the wolfberry fruits and the wolfberry bud tea, more bright color and more sour and sweet taste, and is more suitable for wide consumers.
According to a second aspect of the invention, the invention provides a preparation method of the bud tea medlar fruit wine, which comprises the following steps:
(a) respectively extracting the dried medlar fruits and the medlar bud tea in a rehydration manner to obtain medlar extract and medlar bud tea juice, and mixing the medlar extract and the medlar bud tea juice to obtain medlar and medlar bud tea mixed juice;
(b) mixing the mixed juice of the medlar and medlar bud tea, and carrying out size mixing to obtain bud tea medlar mash;
(c) performing primary fermentation on the bud tea medlar mash to obtain bud tea medlar primary fermentation liquor;
(d) performing secondary fermentation on the primary fermentation liquor of the bud tea and the medlar to obtain secondary fermentation liquor of the bud tea and the medlar;
(e) and sequentially carrying out enzyme treatment, ageing and freezing on the secondary fermentation liquor of the bud tea and the medlar to obtain the medlar bud tea fruit wine.
The preparation method of the bud tea medlar fruit wine provided by the invention takes the dry medlar fruits and medlar bud tea as raw materials, and obtains the bud tea medlar fruit wine by rehydration, pulp mixing, primary fermentation, secondary fermentation, enzyme treatment, aging and freezing in sequence, thereby not only keeping the original taste and flavor of medlar fruits and medlar bud tea, but also having bright color, coordinated sour and sweet, rich nutrition and pharmacological action, expanding the processing modes of medlar bud tea and medlar fruits, effectively promoting the deep processing of medlar fruits and medlar bud tea, and improving the economic benefit of vast fruit growers.
In a preferred embodiment of the invention, the dry lycium barbarum fruits are first produced from ningxia zhongning, and the bud tea is produced from ningxia zhongning.
In a further preferred embodiment of the invention, the dry lycium barbarum fruits are selected, impurities such as green fruits, rotten fruits, fruit stalks, fruit leaves and the like in the dry lycium barbarum fruits are removed, and dust, soil and residual pesticides attached to the surfaces of the dry lycium barbarum fruits are rinsed and cleaned; the wolfberry bud tea is selected, impurities such as tea stalks, hair weeds and wood sticks in the wolfberry bud tea are removed, and then dust washing, soil and residual pesticides attached to the surface of the wolfberry bud tea are removed through cleaning.
In a preferred embodiment of the invention, in the step (a), when the dried wolfberry fruit is subjected to rehydration extraction, the mass of the added water is 15-25 times of the mass of the dried wolfberry fruit.
Typically, but not by way of limitation, the mass of water added to the extraction of dried wolfberry fruit is a multiple of the mass of the dried wolfberry fruit, e.g., 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, or 25 times the mass of the water.
By limiting the amount of water added to be 15-25 times of the mass of the dried medlar fruits during the extraction of the dried medlar fruits, on one hand, the effective components in the dried medlar fruits can be more fully extracted, and on the other hand, the excessive waste of water for extraction is avoided.
In a preferred embodiment of the invention, when the medlar bud tea is subjected to rehydration extraction, the mass of the added water is 15-25 times of the mass of the medlar bud tea.
Typically, but not by way of limitation, the weight of the added water is a multiple of the weight of the sprouted tea of Lycium barbarum, such as 15, 16, 17, 18, 19, 20, 21, 22, 23, 24 or 25.
Through when leaching fructus Lycii bud tea, will add the volume limit of water to be 15-25 times of fructus Lycii bud tea quality, can be on the one hand with more abundant of the active ingredient leaching in the fructus Lycii bud tea, also avoid the excessive waste of water for leaching in addition.
In a preferred embodiment of the present invention, in the step (b), the mixed juice of lycium barbarum and lycium barbarum bud tea is pulped with pyrosulfate, white granulated sugar and citric acid.
Adding pyrosulfate into the mixed juice of the medlar and medlar bud tea to regulate and control the concentration of sulfur dioxide in the mixed juice, so that the concentration of sulfur dioxide in the mixed juice reaches 40-60ppm, then adding white granulated sugar, regulating the total sugar content in the mixed juice to 230-240 g/L (calculated by glucose), then adding citric acid, regulating the total acid content in the mixed juice to 3.5-3.8g/L (calculated by tartaric acid), and finally adding oak chips for size mixing.
In a preferred embodiment of the invention, oak chips are added in an amount of 1.0 g/L.
In a preferred embodiment of the invention, the pyrosulfate comprises potassium pyrosulfate and/or sodium pyrosulfate.
The term "and/or" means that the pyrosulfate may be potassium pyrosulfate, sodium pyrosulfate, or a mixture of potassium pyrosulfate and sodium pyrosulfate.
In a preferred embodiment of the invention, the total acid content of the mash of the bud tea and the medlar is 3.5 to 3.8g/L (calculated by tartaric acid), the total sugar content is 230 to 240g/L (calculated by glucose), and the concentration of sulfur dioxide is 40 to 60 ppm.
Typically, but not by way of limitation, the total acid content of the mash of Lycium barbarum is, e.g., 3.5g/L, 3.55g/L, 3.6g/L, 3.65g/L, 3.7g/L, 3.75g/L, or 3.8g/L, based on tartaric acid; the total sugar content of the mash of fructus Lycii is 230g/L, 231g/L, 232g/L, 233g/L, 234g/L, 235g/L, 236g/L, 237g/L, 238g/L, 239g/L or 240 g/L; the concentration of sulfur dioxide in the mash of bud tea and fructus Lycii is 40ppm, 50ppm, 80ppm, 100ppm, 120ppm, 150ppm, 180ppm, 200ppm, 250ppm, 300ppm, 350ppm or 400 ppm.
In a preferred embodiment of the present invention, in step (c), a fermentation is carried out using a non-Saccharomyces cerevisiae.
In a further preferred embodiment of the present invention, the non-Saccharomyces cerevisiae is used in an amount of 100 to 400 ppm.
Typically, but not by way of limitation, non-Saccharomyces cerevisiae is used in an amount of, for example, 100ppm, 150ppm, 200ppm, 250ppm, 300ppm, 350ppm or 400 ppm.
In a preferred embodiment of the invention, the non-Saccharomyces cerevisiae comprises at least one of Torulaspora delbrueckii, Kloeckera citrullina or Hansenula botrytis cinerea.
The term "at least one of" means that the non-Saccharomyces cerevisiae may be any one of Torulaspora delbrueckii, Kloeckera citrullina, or Hansenula polymorpha, or a mixture of two or more of Torulaspora citrella, Kloeckera citrullina, or Hansenula polymorpha.
In a preferred embodiment of the invention, the primary fermentation with non-Saccharomyces cerevisiae is carried out in a fermenter filled with CO2And (5) hermetically storing the gas, controlling the temperature to be 16-26 ℃, and fermenting for 20-30 h.
Typically, but not limitatively, the primary fermentation temperature is 16 ℃, 17 ℃, 18 ℃, 19 ℃, 20 ℃, 21 ℃, 22 ℃, 23 ℃, 24 ℃, 25 ℃ or 26 ℃, and the fermentation time is 20h, 21h, 22h, 23h, 24h, 25h, 26h, 27h, 28h, 29h or 30 h.
In a preferred embodiment of the present invention, in the step (d), the secondary fermentation is performed by using active dry yeast, and the amount of the active dry yeast is 50 to 300 ppm.
Typically, but not by way of limitation, the active dry yeast is used in an amount of, for example, 50ppm, 80ppm, 100ppm, 150ppm, 200ppm, 250ppm or 300ppm during the secondary fermentation.
In a preferred embodiment of the invention, the secondary fermentation is finished when the content of reducing sugar in the secondary fermentation liquid of the bud tea medlar is less than or equal to 4g/L by controlling the temperature of the secondary fermentation to be 14-24 ℃ for constant-temperature fermentation.
Typically, but not by way of limitation, the temperature of the secondary fermentation is, for example, 14 ℃, 15 ℃, 16 ℃, 17 ℃, 18 ℃, 19 ℃, 20 ℃, 21 ℃, 22 ℃, 23 ℃ or 24 ℃.
In a preferred embodiment of the present invention, in the step (e), the secondary fermentation liquid of lycium barbarum is subjected to enzyme treatment by using an enzyme preparation to decompose pectin, protein and cellulose in the secondary fermentation liquid of lycium barbarum.
In a preferred embodiment of the invention, the temperature of the enzymatic treatment is 45-55 ℃ and the time is 25-35 min.
Typically, but not by way of limitation, the enzyme treatment is carried out at a temperature of, e.g., 45 deg.C, 46 deg.C, 47 deg.C, 48 deg.C, 49 deg.C, 50 deg.C, 51 deg.C, 52 deg.C, 53 deg.C, 54 deg.C or 55 deg.C for, e.g., 25min, 26min, 27min, 28min, 29min, 30min, 31min, 32min, 33min, 34min or 35 min.
In a preferred embodiment of the invention, the enzyme preparation is a complex enzyme, including pectinase and fruit juice special complex enzyme.
In a preferred embodiment of the invention, when the secondary fermentation liquor of the bud tea medlar is subjected to enzyme treatment, the dosage of the pectinase is 20-70 ppm, and the dosage of the special fruit juice enzyme is 600-1200 ppm.
Typically, but not by way of limitation, the amount of pectinase used in the second fermentation is, for example, 20ppm, 30ppm, 40ppm, 50ppm, 60ppm, 70ppm, or 80ppm, and the amount of juice-specific enzyme used is, for example, 600ppm, 700ppm, 800ppm, 900ppm, 1000ppm, 1100ppm, or 1200 ppm.
In a preferred embodiment of the invention, the wine body after enzymolysis is subjected to rough filtration to mainly remove large suspended particles such as medlar seeds, bud tea leaves, fruit pulp and the like.
In a preferred embodiment of the invention, after the rough-filtered wine body is degummed, the wine body is clarified and placed for 10 to 15 days at the temperature of between 20 and 25 ℃, and then the wine is poured out of the tank to remove wine lees.
In a further preferred embodiment of the invention, bentonite and gelatin are adopted for compound degumming of the coarsely filtered wine body, wherein the dosage of the gelatin is 0.04-0.1g/L, and the dosage of the bentonite is 0.6-1.2 g/L.
Typically, but not by way of limitation, gelatin is used in an amount of, e.g., 0.04g/L, 0.05g/L, 0.06g/L, 0.07g/L, 0.08g/L, or 0.1 g/L; the amount of bentonite is 0.6g/L, 0.7g/L, 0.8g/L, 0.9g/L, 1.0g/L, 1.1g/L or 1.2 g/L.
In a preferred embodiment of the present invention, in the step (e), the freezing time is 10 to 15 days, and the freezing temperature is-5 to-2 ℃ to promote the precipitation of unstable components in the wine body.
Typically, but not by way of limitation, in step (e), the freezing time is, for example, 10, 11, 12, 13, 14 or 15 days and the freezing temperature is, for example, -5 ℃, -4 ℃, -3 ℃ or-2 ℃.
In a preferred embodiment of the invention, aging is carried out in oak barrels to enhance body aroma.
In a further preferred embodiment of the invention, the temperature of ageing is 15-18 ℃ and the humidity is 70-75% to enhance the body flavour.
Typically, but not by way of limitation, the temperature of aging is, for example, 15, 16, 17 or 18 ℃ and the humidity is, for example, 70%, 72%, 73%, 74% or 75%.
In a preferred embodiment of the invention, before adding the enzyme-treated wine body into an oak barrel for aging, the oak barrel must be cleaned under high pressure and fumigated by 0.5-2g of sulfur tablets, the oak barrel is checked before filling wine, the wine body can be filled when the oak barrel has no water and no sulfur smoke smell, the indexes of volatile acid and free sulfur dioxide are detected once a month after the wine body is filled into the oak barrel, and the overall physicochemical indexes (sugar content, alcohol content, acidity, pH, total SO) are detected every quarter2And free SO2) According to the detection index to SO2Adjusting to free SO2The concentration of the catalyst is 30 to 35 ppm.
In a preferred embodiment of the invention, the frozen wine is sterilized, filtered and filled to obtain the marketable tea sprout medlar fruit wine.
In a further preferred embodiment of the present invention, the wine is filtered through a 0.22 μm microporous membrane to remove microorganisms such as yeast and bacteria from the wine.
In a preferred embodiment of the invention, the preparation method of the bud tea medlar wine comprises the following steps:
(A) respectively carrying out rehydration extraction on the dried medlar fruits and the medlar bud tea to obtain medlar extract and medlar bud tea juice, and mixing the medlar extract and the medlar bud tea juice to obtain medlar and medlar bud tea mixed juice, wherein when carrying out rehydration extraction on the dried medlar fruits, the mass of added water is 15-25 times of the mass of the dried medlar fruits, and when carrying out rehydration extraction on the medlar bud tea, the mass of added water is 15-25 times of the mass of the medlar bud tea;
(B) adding pyrosulfate, white granulated sugar and citric acid into the mixed juice of the medlar and medlar bud tea for size mixing to obtain bud tea medlar mash, wherein the total acid content of the bud tea medlar mash is 3.5-3.8g/L, the total sugar content is 230-3240 g/L, and the sulfur dioxide concentration is 40-360 ppm;
(C) filling the bud tea medlar mash into a fermentation tank, adding 100-400ppm of non-saccharomyces cerevisiae for primary fermentation, and filling CO into the fermentation tank2Hermetically storing the gas, controlling the temperature at 16-26 ℃, and hermetically fermenting for 20-330 h to obtain primary fermentation liquor of the bud tea and the medlar;
(D) adding 50-300ppm of active dry yeast into the primary bud tea medlar primary fermentation liquid, controlling the temperature at 14-24 ℃ and carrying out secondary fermentation to obtain secondary bud tea medlar fermentation liquid, wherein the content of reducing sugar in the secondary bud tea medlar fermentation liquid is less than or equal to 4 g/L;
(E) performing enzyme treatment on the bud tea medlar secondary fermentation liquid by adopting an enzyme preparation at the temperature of 45-55 ℃ for 25-35min, and standing at room temperature for 45-50h to obtain bud tea medlar enzymolysis wine body;
(F) placing the enzymolyzed wine body of bud tea and fructus Lycii into oak barrel, aging at 15-18 deg.C and 70-75% humidity;
(G) carrying out cold treatment on the aged bud tea medlar wine body for 10-15d at the temperature of-5 to-2 ℃ to obtain bud tea medlar fruit wine;
in a preferred embodiment of the present invention, between the step (E) and the step (F), there is further provided a step of coarse-filtering and degumming the enzymatic hydrolysate of Lycium barbarum to remove seeds, leaves, pulp and other insoluble components of Lycium barbarum from the enzymatic hydrolysate of Lycium barbarum. After coarse filtration is carried out by adopting diatomite, compounding and glue adding are carried out on the wine body by adopting 0.04-0.1g/L gelatin and 0.6-1.2g/L bentonite, continuously stirring in the process of adding the gelatin and the bentonite, clarifying at 20-25 ℃, standing for 10-15 days, and pouring out the pot to remove wine lees.
In order to facilitate understanding of those skilled in the art, the technical solutions provided by the present invention are further described below with reference to examples and comparative examples.
Example 1:
(1) raw materials: the fructus Lycii is dry fructus Lycii, and the bud tea is fructus Lycii bud tea;
(2) sorting and cleaning: selecting and removing green fruit, rotten fruit, fruit stalk, fruit leaf and other impurities from the raw material medlar, and selecting and removing tea stalk, couch grass, stick and other impurities from medlar bud tea. Rinsing to remove washing dust, soil and residual pesticide attached to the surface of the raw material;
(3) mixing: putting the dried medlar fruits and medlar bud tea into a jacketed kettle or an extraction tank according to the mass ratio of 8: 2;
(4) rehydration and soaking: adding purified water with the weight 25 times of the total weight of the medlar and the medlar bud tea, leaching for two times, heating to 65-70 ℃ each time, keeping the temperature for 30 minutes, and mixing medlar extracted twice and medlar bud tea juice to obtain medlar and bud tea mixed juice;
(5) size mixing: adding potassium metabisulfite into the mixed juice of the medlar and medlar bud tea to enable the concentration of sulfur dioxide to reach 40-60ppm, then adding white granulated sugar to adjust the total sugar of the fermented mash to 230-240 g/L (calculated by glucose), adding citric acid to adjust the total acid of the fermented mash to 3.5-3.8g/L (calculated by tartaric acid), and adding 1.0g/L oak chips to prepare the bud tea medlar mash;
(6) primary fermentation: filling the bud tea medlar mash into a fermentation tank, adding 300-400 ppm of non-saccharomyces cerevisiae, and filling CO into the fermentation tank2Sealing and storing the gas, controlling the temperature to be 24-26 ℃ and carrying out sealed fermentation for 24h, wherein the non-saccharomyces cerevisiae is torula sphaerica of delkhaki;
(7) and (3) secondary fermentation: adding active dry yeast into the mash of the bud tea and the medlar to trigger alcoholic fermentation, wherein the addition amount is 200-300 ppm, and controlling the temperature of the fermented mash to be kept between 22-24 ℃ after the fermentation is started for fermentation. Starting fermentation, performing open circulation for three times every day, wherein the time of circulating tank pouring is 30min, and finishing alcoholic fermentation when reducing sugar is reduced to below 4 g/L;
(8) separating and squeezing: separating the free-flowing wine from a bottom valve of a fermentation tank after fermentation is finished, then putting the medlar and the bud tea peel residues into an air bag squeezer or a filter bag for squeezing to obtain wine, mixing the free-flowing wine and the squeezed wine, and hermetically storing to obtain bud tea medlar secondary fermentation liquid;
(9) enzyme treatment: pectase is used for decomposing pectin, and the special compound enzyme for fruit juice is used for decomposing protein and cellulose. Adding 50-70 ppm of pectinase and 1000-1200 ppm of special fruit juice complex enzyme into the secondary fermentation liquor of the bud tea and the medlar, preserving the heat for 30min at the temperature of 50-50 ℃, and standing for 24h at room temperature;
(10) coarse filtration: filtering the enzyme-treated wine body with diatomite to remove large suspended particles such as Chinese wolfberry seeds, bud tea leaves, pulp and the like;
(11) glue feeding: compounding bentonite and gelatin to obtain gelatin, wherein the gelatin is 0.08-0.1 g/L, the bentonite is 1.0-1.2 g/L, adding the gelatin and the bentonite in sequence while stirring, standing for 10-15 days at 20-25 ℃ for clarification, and pouring to remove wine lees;
(12) aging in an oak barrel: cleaning oak barrel under high pressure before putting into barrel, fumigating with 0.5-2g sulfur piece, inspecting oak barrel before injecting wine, and injecting wine when there is no water or sulfur smoke smell in oak barrel. Controlling free SO in the oak barrel after the oak barrel is filled with the wine2When the content of the alcohol reaches 30-35 ppm, putting the alcohol into a barrel, and ageing the alcohol in an underground cellar at the temperature of 15-18 ℃ and the humidity of 70-75%;
(13) freezing: carrying out cold treatment on the aged wine body for 10-15d at the temperature of-5 to-2 ℃ to promote unstable components to be separated out at low temperature;
(14) and (3) degerming and filtering: filtering with 0.22 μm microporous membrane, and filtering to remove microorganisms such as yeast and bacteria to obtain fructus Lycii wine.
Example 2
(1) Raw materials: the fructus Lycii is dry fructus Lycii, and the bud tea is fructus Lycii bud tea.
(2) Sorting and cleaning: selecting and removing green fruits, rotten fruits, fruit stalks, fruit leaves and other impurities from the raw material medlar, and selecting and removing tea stalks, couch grass, sticks and other impurities from the medlar bud tea. Rinsing to remove washing dust, soil and residual pesticide attached to the surface of the raw material;
(3) mixing: putting the dried medlar fruits and medlar bud tea into a jacketed kettle or an extraction tank according to the mass ratio of 7: 3;
(4) rehydration and soaking: adding purified water 20 times the total mass of the medlar and the medlar bud tea, leaching for two times, heating to 65-70 ℃ each time, keeping the temperature for 30 minutes, and mixing medlar extracted twice and medlar bud tea juice to obtain medlar and bud tea mixed juice;
(5) size mixing: adding potassium metabisulfite into the mixed juice of the medlar and medlar bud tea to enable the concentration of sulfur dioxide to reach 40-60ppm, then adding white granulated sugar to adjust the total sugar of the fermented mash to be 220-230 g/L (calculated by glucose), adding citric acid to adjust the total acid of the fermented mash to be 3.2-3.5 g/L (calculated by tartaric acid), and adding 1.0g/L oak chips to prepare the bud tea medlar mash.
(6) Primary fermentation: filling the bud tea medlar mash into a fermentation tank, adding 200-300 ppm of non-saccharomyces cerevisiae, and filling CO into the fermentation tank2Sealing and storing the gas, controlling the temperature to be 18-20 ℃ and carrying out sealed fermentation for 24h, wherein the non-saccharomyces cerevisiae is torula sphaerica of delkhaki;
(7) and (3) secondary fermentation: adding active dry yeast into the mash of the bud tea and the medlar to trigger alcoholic fermentation, wherein the addition amount is 100-200 ppm, and controlling the temperature of the fermented mash to be kept between 16 ℃ and 18 ℃ after the fermentation is started for fermentation. And (3) starting fermentation, performing open cycle three times every day, wherein the time of the tank pouring of the cycle is 30min, and finishing the alcoholic fermentation when the reducing sugar is reduced to below 4 g/L.
(8) Separating and squeezing: separating the free-flowing wine from a bottom valve of a fermentation tank after fermentation is finished, then putting the medlar and the bud tea peel residues into an air bag squeezer or a filter bag for squeezing to obtain wine, mixing the free-flowing wine and the squeezed wine, and hermetically storing to obtain bud tea medlar secondary fermentation liquid;
(9) enzyme treatment: pectase is used for decomposing pectin, and the special compound enzyme for fruit juice is used for decomposing protein and cellulose. And adding 30-50 ppm of pectinase and 800-1000 ppm of fruit juice composite synthase into the secondary fermentation liquor of the bud tea and the medlar, preserving the heat for 30min at the temperature of 50-50 ℃, and standing for 24h at room temperature.
(10) Coarse filtration: filtering with diatomite to remove large suspended particles such as fructus Lycii seed, bud tea, and pulp;
(11) glue feeding: compounding bentonite and gelatin, wherein the gelatin is 0.06-0.08 g/L, the bentonite is 0.8-1.0 g/L, the gelatin and the bentonite are sequentially added while stirring, the mixture is clarified and placed for 10-15 days at the temperature of 20-25 ℃, and the wine lees are removed by pouring the tank;
(12) aging in an oak barrel: cleaning oak barrel under high pressure before putting into barrel, fumigating with 0.5-2g sulfur piece, inspecting oak barrel before injecting wine, and injecting wine when there is no water or sulfur smoke smell in oak barrel. Controlling free SO in the oak barrel after the oak barrel is filled with the wine2When the content of the alcohol reaches 30-35 ppm, putting the alcohol into a barrel, and ageing the alcohol in an underground cellar at the temperature of 15-18 ℃ and the humidity of 70-75%;
(13) freezing: carrying out cold treatment on the aged wine body for 10-15d at the temperature of-5 to-2 ℃ to promote unstable components to be separated out at low temperature;
(14) and (3) degerming and filtering: filtering with 0.22 μm microporous membrane, and filtering to remove microorganisms such as yeast and bacteria to obtain fructus Lycii wine.
Example 3
(1) Raw materials: the fructus Lycii is dry fructus Lycii, and the bud tea is fructus Lycii bud tea.
(2) Sorting and cleaning: selecting and removing green fruits, rotten fruits, fruit stalks, fruit leaves and other impurities from the raw material medlar, and selecting and removing tea stalks, couch grass, sticks and other impurities from medlar bud tea; rinsing to remove washing dust, soil and residual pesticide attached to the surface of the raw material;
(3) mixing: putting the dried medlar fruits and medlar bud tea into a jacketed kettle or an extraction tank according to the mass ratio of 6: 4;
(4) rehydration and soaking: adding purified water 15 times the total mass of the medlar and the medlar bud tea, leaching for two times, heating to 65-70 ℃ each time, keeping the temperature for 30min, and mixing the medlar and medlar bud tea juice extracted twice to obtain medlar and bud tea mixed juice;
(5) size mixing: adding potassium metabisulfite into the mixed juice of the medlar and medlar bud tea to enable the concentration of sulfur dioxide to reach 40-60ppm, then adding white granulated sugar to adjust the total sugar content of the fermented mash to 210-220 g/L (calculated by glucose), adding citric acid to adjust the total acid content of the fermented mash to 2.9-3.2 g/L (calculated by tartaric acid), and adding 1.0g/L oak chips to prepare the bud tea medlar mash;
(6) primary fermentation: filling the bud tea medlar mash into a fermentation tank, adding 100-200 PPM of non-saccharomyces cerevisiae, and filling CO into the fermentation tank2Preserving the gas in a sealed manner, controlling the temperature to be 16-18 ℃ and performing sealed fermentation for 24h, wherein the non-saccharomyces cerevisiae is torulopsis delki;
(7) and (3) secondary fermentation: adding active dry yeast into the mash of the bud tea and the medlar to trigger alcohol fermentation, wherein the addition amount is 50-100 ppm. And after the fermentation is started, controlling the temperature of the fermented mash to be kept between 14 and 16 ℃ for fermentation. Starting fermentation, performing open circulation for three times every day, wherein the time of circulating tank pouring is 30min, and finishing alcoholic fermentation when reducing sugar is reduced to below 4 g/L;
(8) separating and squeezing: separating the free-flowing wine from a bottom valve of a fermentation tank after fermentation is finished, then putting the medlar and the bud tea peel residues into an air bag squeezer or a filter bag for squeezing to obtain wine, mixing the free-flowing wine and the squeezed wine, and hermetically storing to obtain bud tea medlar secondary fermentation liquid;
(9) enzyme treatment: pectase is used for decomposing pectin, and the special compound enzyme for fruit juice is used for decomposing protein and cellulose. And adding 20-30 ppm of pectinase and 600-800 ppm of special fruit juice complex enzyme into the secondary fermentation liquor of the bud tea and the medlar, preserving the heat for 30 minutes at 50-50 ℃, and standing for 24 hours at room temperature.
(10) Coarse filtration: filtering with diatomite to remove large suspended particles such as fructus Lycii seed, bud tea, and pulp.
(11) Glue feeding: compounding bentonite and gelatin to obtain gelatin, wherein the gelatin is 0.04-0.06 g/L, the bentonite is 0.6-0.8 g/L, the gelatin and the gelatin are sequentially added while stirring, the mixture is clarified and placed for 10-15 days at the temperature of 20-25 ℃, and the wine lees are removed by pouring the mixture into a tank;
(12) aging in an oak barrel: cleaning oak barrel under high pressure before putting into barrel, fumigating with 0.5-2g sulfur piece, inspecting oak barrel before injecting wine, and injecting wine when there is no water or sulfur smoke smell in oak barrel. Controlling free SO in the oak barrel after the oak barrel is filled with the wine2The concentration of the catalyst is 30 to 35 ppm. Putting the wine into a barrel, and ageing the wine in an underground cellar at the temperature of 15-18 ℃ and the humidity of 70-75%;
(13) freezing: carrying out cold treatment on the aged wine liquid for 10-15d at the temperature of-5 to-2 ℃ to promote unstable components to be separated out at low temperature;
(14) and (3) degerming and filtering: filtering with 0.22 μm microporous membrane, and filtering to remove microorganisms such as yeast and bacteria to obtain fructus Lycii wine.
Example 4
The difference between this example and example 2 is that the primary fermentation step of step (6) is omitted and step (7) is performed directly, and the rest of the steps and raw materials are the same as those in example 2 and will not be described again.
Example 5
The difference between this example and example 2 is that in step (6), the amount of non-Saccharomyces cerevisiae added is 50ppm, and the rest steps and raw materials are the same as in example 2 and will not be described again.
Example 6
The difference between this example and example 2 is that in step (6), the amount of non-Saccharomyces cerevisiae added is 500ppm, and the rest steps and raw materials are the same as in example 2 and will not be described again.
Example 7
This example differs from example 2 in that in step (7), the amount of active dry yeast used was 200ppm, and the remaining steps and raw materials were the same as in example 2 and will not be described again.
Example 8
This example differs from example 2 in that in step (7), the amount of active dry yeast is 30ppm, and the remaining steps and raw materials are the same as in example 2 and will not be described again.
Example 9
The difference between this example and example 2 is that in step (9), no pectinase is added for enzyme treatment, and the rest of the steps and raw materials are the same as those in example 2 and are not described again.
Example 10
The difference between this example and example 2 is that in step (9), no complex enzyme dedicated for fruit juice is added for enzyme treatment, and the rest steps and raw materials are the same as those in example 2, and are not described herein again.
Comparative example 1
The comparative example provides a bud tea medlar fruit wine, and the difference between the comparative example and the example 2 is that in the step (1), the mass ratio of the medlar dry fruit to the medlar bud tea is 9: 1.
Comparative example 2
The comparative example provides a bud tea medlar fruit wine, and the difference between the comparative example and the example 2 is that in the step (1), the mass ratio of the medlar dry fruit to the medlar bud tea is 4: 6.
Test examples
The bud tea medlar fruit wine provided by the examples 1 to 10 and the comparative examples 1 to 2 is subjected to sensory test and physicochemical salt reduction, wherein the sensory test comprises color, aroma and taste test, and the physicochemical test comprises total sugar content, titrated acid content and soluble solid content, wherein the total sugar content is calculated by glucose, the titrated acid content is calculated by tartaric acid, and the soluble solid content is measured by a refractometer method at 20 ℃. The testers for measurement are fruit wine appraisers with normal smell and vision and rich experience. The test results are shown in table 1 below.
TABLE 1 YAO-TEA GOU WINE PROPERTIES DATA TABLE
As can be seen from comparison between examples 1-10 and comparative examples 1-2, the bud tea medlar fruit wine provided by the invention has the advantages that the mass ratio of the dry medlar fruits to the medlar bud tea is controlled to be 8: 2-6: 4, so that the bud tea medlar fruit wine is brighter and clearer in color and luster, more harmonious and stronger in fragrance, more mellow in taste and longer in flavor.
As can be seen from comparison between examples 1-3 and example 4, the bud tea medlar fruit wine provided by the invention has stronger fragrance and longer taste by sequentially adopting primary fermentation and secondary fermentation.
As can be seen from comparison between examples 1-3 and examples 5-6, the taste of the sprouted tea medlar fruit wine provided by the invention is more sour, sweet and palatable and mellow by limiting the dosage of the non-saccharomyces cerevisiae to 100-400 ppm.
As can be seen from comparison of examples 1-3 and 7 with example 8, the amount of the active dry yeast is limited to 50-300ppm, so that the bud tea medlar fruit wine provided by the invention has stronger fragrance and more mellow mouthfeel.
As can be seen from the comparison between examples 1-3 and examples 9-10, the enzyme treatment is carried out by adding pectinase and fruit juice special complex enzyme in the step (9), so that the bud tea and medlar fruit wine provided by the invention has the advantages of brighter and transparent color, stronger fragrance and more fresh and mellow taste.
In addition, the bud tea and medlar fruit wine provided by the examples 1-10 and the comparative examples 1-2 meets the food additive standard and food safety requirements specified in GB2760 and GB 2758.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. The bud tea and wolfberry fruit wine is characterized in that raw materials of the bud tea and wolfberry fruit wine comprise a dry wolfberry fruit and wolfberry bud tea, wherein the mass ratio of the dry wolfberry fruit to the wolfberry bud tea is 8: 2-6: 4.
2. The bud tea medlar wine according to claim 1, wherein in the raw materials of the bud tea medlar wine, the mass ratio of the dry medlar fruit to the bud tea medlar is 7: 3-6: 4.
3. The method for preparing the bud tea medlar wine according to claim 1 or 2, which is characterized by comprising the following steps:
(a) respectively extracting the dried medlar fruits and the medlar bud tea in a rehydration manner to obtain medlar extract and medlar bud tea juice, and mixing the medlar extract and the medlar bud tea juice to obtain medlar and medlar bud tea mixed juice;
(b) mixing the mixed juice of the medlar and medlar bud tea, and carrying out size mixing to obtain bud tea medlar mash;
(c) performing primary fermentation on the bud tea medlar mash to obtain bud tea medlar primary fermentation liquor;
(d) performing secondary fermentation on the primary fermentation liquor of the bud tea and the medlar to obtain secondary fermentation liquor of the bud tea and the medlar;
(e) and sequentially carrying out enzyme treatment, ageing and freezing on the secondary fermentation liquor of the bud tea and the medlar to obtain the medlar bud tea fruit wine.
4. The preparation method according to claim 3, wherein in the step (a), when the dried Chinese wolfberry fruits are subjected to rehydration extraction, the mass of the added water is 15-25 times of the mass of the dried Chinese wolfberry fruits;
preferably, when the medlar bud tea is subjected to rehydration extraction, the mass of the added water is 15-25 times of that of the medlar bud tea.
5. A preparation method according to claim 3, wherein in the step (b), the mixed juice of the medlar and medlar bud tea is pulped by using pyrosulfate, white granulated sugar and citric acid;
preferably, the pyrosulfate comprises potassium pyrosulfate and/or sodium pyrosulfate;
preferably, the total acid of the bud tea medlar mash is 3.5-3.8g/L, the total sugar is 230-240 g/L, and the sulfur dioxide concentration is 40-60 ppm.
6. The method of claim 3, wherein in step (c), the non-Saccharomyces cerevisiae is used for the first fermentation;
preferably, the non-saccharomyces cerevisiae is used in an amount of 100-400 ppm;
preferably, the non-saccharomyces cerevisiae comprises at least one of torula delbrueckii, klebsiella citrullina, or hansenula botrytis;
preferably, the primary fermentation is carried out in a fermenter, which is charged with CO2Sealing and storing the gas;
preferably, the temperature of the primary fermentation is 16-26 ℃ and the time is 20-30 h.
7. The method according to claim 3, wherein in the step (d), the secondary fermentation is carried out using active dry yeast;
preferably, the using amount of the active dry yeast is 50-300 ppm;
preferably, the temperature of the secondary fermentation is 14-24 ℃;
preferably, the content of reducing sugar in the secondary fermentation liquid of the bud tea medlar is less than or equal to 4 g/L.
8. The preparation method according to claim 3, wherein in the step (e), the secondary fermentation broth of Lycium ruthenicum Murr is subjected to enzyme treatment by using an enzyme preparation;
preferably, the temperature of enzyme treatment is 45-55 deg.C, and the time is 25-35 min;
preferably, the enzyme preparation comprises pectinase and a fruit juice special compound enzyme;
further preferably, in the enzyme preparation, the dosage of the pectinase is 20-70 ppm, and the dosage of the special complex enzyme for fruit juice is 600-1200 ppm.
9. The method according to claim 3, wherein in the step (e), the freezing time is 10 to 15 days, and the freezing temperature is-5 to-2 ℃;
preferably, the ageing is carried out in an oak barrel;
preferably, the temperature of ageing is 15-18 ℃, and the humidity is 70-75%.
10. The method of any one of claims 3 to 9, comprising the steps of:
(A) respectively carrying out rehydration extraction on the dried medlar fruits and the medlar bud tea to obtain medlar extract and medlar bud tea juice, and mixing the medlar extract and the medlar bud tea juice to obtain medlar and medlar bud tea mixed juice, wherein when carrying out rehydration extraction on the dried medlar fruits, the mass of added water is 15-25 times of the mass of the dried medlar fruits, and when carrying out rehydration extraction on the medlar bud tea, the mass of added water is 15-25 times of the mass of the medlar bud tea;
(B) adding pyrosulfate, white granulated sugar and citric acid into the mixed juice of the medlar and medlar bud tea for size mixing to obtain bud tea medlar mash, wherein the total acid content of the bud tea medlar mash is 3.5-3.8g/L, the total sugar content is 230-3240 g/L, and the sulfur dioxide concentration is 40-360 ppm;
(C) filling the bud tea medlar mash into a fermentation tank, adding 100-400ppm of non-saccharomyces cerevisiae for primary fermentation, and filling CO into the fermentation tank2Hermetically storing the gas, controlling the temperature at 16-26 ℃, and hermetically fermenting for 20-330 h to obtain primary fermentation liquor of the bud tea and the medlar;
(D) adding 50-300ppm of active dry yeast into the primary bud tea medlar primary fermentation liquid, controlling the temperature at 14-24 ℃ and carrying out secondary fermentation to obtain secondary bud tea medlar fermentation liquid, wherein the content of reducing sugar in the secondary bud tea medlar fermentation liquid is less than or equal to 4 g/L;
(E) performing enzyme treatment on the bud tea medlar secondary fermentation liquid by adopting an enzyme preparation at the temperature of 45-55 ℃ for 25-35min, and standing at room temperature for 45-50h to obtain bud tea medlar enzymolysis wine body;
(F) placing the enzymolyzed wine body of bud tea and fructus Lycii into oak barrel, aging at 15-18 deg.C and 70-75% humidity;
(G) carrying out cold treatment on the aged bud tea medlar wine body for 10-15d at the temperature of-5 to-2 ℃ to obtain bud tea medlar fruit wine;
preferably, between the step (E) and the step (F), the steps of rough filtering and degumming the sprouted tea medlar enzymatic hydrolysis wine body are further included, wherein the rough filtering is performed by adopting diatomite, and the degumming is performed by adopting bentonite and gelatin;
preferably, in the step (G), the frozen sprouted tea medlar wine is sterilized and filtered to obtain sprouted tea medlar wine, wherein the filtration is performed by adopting a 0.22 μm microporous membrane.
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