阅读说明：本技术 一种果味配制酒的制备方法 (Preparation method of fruity compound wine ) 是由 李兰晓 高敏 程宝森 于 2021-08-18 设计创作，主要内容包括：本发明提出了一种果味配制酒的制备方法,涉及酿酒技术领域。一种果味配制酒的制备方法,包括如下步骤：果汁获取、果汁发酵、果渣发酵、浸提和调配。本发明制备的果味配制酒香气自然协调、风味浓郁且口感好。(The invention provides a preparation method of fruity compound wine, and relates to the technical field of wine brewing. A preparation method of fruit-flavored mixed liquor comprises the following steps: obtaining fruit juice, fermenting the fruit juice, fermenting pomace, leaching and blending. The fruity prepared wine prepared by the invention has natural and harmonious aroma, rich flavor and good taste.)

1. The preparation method of the fruity compound wine is characterized by comprising the following steps:

obtaining fruit juice: adding pectinase into fruits, squeezing juice and fruit residues under the pressure of 10-20 Mpa, adding an additive into the juice, uniformly mixing, and storing;

and (3) fermenting fruit juice: adding saccharomyces cerevisiae into the fruit juice for fermentation, cooling to 0-10 ℃ after the alcohol content is increased to 10-12 ℃, and stopping fermentation to obtain fermented wine;

fermenting the pomace: adding water into the pomace to obtain a mixed solution, adding a flavoring agent, adjusting sugar degree and acidity, fermenting, separating, performing primary distillation at 80-100 ℃, and performing secondary distillation on the obtained primary distilled liquor at 60-80 ℃ to obtain distilled liquor;

leaching: adding whisky into fruits, sequentially performing vacuum extraction and normal pressure extraction, and separating out the extract;

blending: and mixing the juice obtained in the juice obtaining step and stored in a quick-freezing way, the fermented wine prepared in the juice fermentation step, the distilled wine prepared in the pomace fermentation step and the leaching liquor prepared in the vacuum leaching way to obtain a finished product of the fruity compound wine.

2. The method for preparing the fruity compound wine according to the claim 1, which is characterized by further comprising a raw material pretreatment step, wherein the raw material pretreatment step is to quickly freeze and store fruits at-15 to-20 ℃ after removing branches and leaves, fruit stalks and fruit stones; the fruit is at least one of green plum, peach, honey pomelo and passion fruit.

3. The method for preparing a fruit-flavored mixed liquor according to claim 2, wherein the fruit juice obtaining step comprises the steps of firstly, heating the quick-frozen fruits to-7 to-12 ℃, adding pectinase, carrying out primary squeezing for 30-90 min under the pressure of 10-20 Mpa, separating the primary squeezed fruit juice and fruit residues, carrying out secondary squeezing for 30-90 min under the pressure of 15-30 Mpa, separating the secondary squeezed fruit juice and fruit residues, mixing the primary squeezed fruit juice and the secondary squeezed fruit juice, adding an additive, uniformly mixing, carrying out quick-freezing preservation at-15 to-20 ℃, and mixing the primary squeezed fruit residues and the secondary squeezed fruit residues to obtain the final fruit residues as the fruit residues used in the fruit residue fermentation step.

4. The method for preparing a fruit-flavored compound wine according to claim 3, wherein the first-squeezed fruit juice and the second-squeezed fruit juice are mixed, centrifuged at 8000-12000 r/min to obtain clear fruit juice, added with additives, mixed uniformly, and then frozen at-15 to-20 ℃ for storage.

5. The method for preparing a fruit-flavored mixed liquor according to claim 1, wherein the amount of pectinase added in the step of obtaining the fruit juice is 20-40 mg/L; the additive is added in an amount of 20-300 mg/L, and the additive is potassium metabisulfite.

6. The method for preparing a fruit-flavored mixed liquor according to claim 1, wherein the saccharomyces cerevisiae added in the fruit juice fermentation step is 200-300 mg/L of saccharomyces cerevisiae, the temperature of the fruit juice is 12-14 ℃, and the fermentation temperature is 16-20 ℃.

7. The method for preparing the fruity compound wine according to claim 1, wherein the mass ratio of the water added in the pomace fermentation step to the pomace is (1-3): 1; the additives are white granulated sugar and tartaric acid; adjusting the sugar degree and the acidity to 160-190 g/L and 7-10 g/L; the primary distillation is specifically that activated aroma-producing yeast with the concentration of 200-300 mg/L is firstly inoculated into mixed liquid with the adjusted sugar degree and acidity, the mixed liquid is fermented for 2-3 days at the temperature of 20-30 ℃, then activated saccharomyces cerevisiae with the concentration of 200-300 mg/L is inoculated, the mixed liquid is fermented to the sugar degree of 1-4 g/L at the temperature of 20-30 ℃, the pomace fermentation liquid is separated and distilled at the temperature of 80-100 ℃, and then the feints with the alcohol degree of less than or equal to 5 degrees are cut off to obtain primary distilled liquor; and the secondary distillation is specifically to distill the primary distilled liquor at 60-80 ℃, cut off the wine head with the alcoholic strength of more than or equal to 85 degrees, and stop distilling when the alcoholic strength of the distillate is less than or equal to 55 degrees to obtain the distilled liquor.

8. The method for preparing the fruit-flavored mixed liquor as claimed in claim 1, wherein the leaching step is to add the following components in the fruit according to the mass ratio of (3-5): 1, leaching for 6-8 hours under the conditions that the vacuum degree is 0.08-0.09 Mpa and the temperature is 50-70 ℃, slowly adjusting the pressure to normal pressure after 40-80 min, leaching for 3-5 hours, and separating to obtain a leaching solution.

9. The method for preparing a fruity compound wine according to claim 1, wherein the juice obtained in the blending step is quick-frozen and stored, the fermented wine obtained in the juice fermentation step, the distilled wine obtained in the pomace fermentation step and the leaching liquor obtained in the leaching step are (1-3): (1-3): (1-3): (1-3) mixing.

10. The method for preparing the fruity compound wine according to the claim 1, wherein the finished fruity compound wine is further filtered by a filtering device with the aperture of 0.2-0.3 μm, sterilized, filled and sealed.

Technical Field

The invention relates to the technical field of wine brewing, in particular to a preparation method of a fruity compound wine.

Background

The compound wine is prepared by taking distilled liquor, edible alcohol or fermented wine as wine base, adding edible auxiliary materials or food additives, blending, mixing or reprocessing, and is combined with the fermented wine and the distilled wine into three-large beverage wine. The fruit-flavored mixed liquor is sweet in taste, low in alcohol content, and has various fruit tastes and colors, so that the fruit-flavored mixed liquor is popular with consumers.

At present, most fruit-flavored compound wines in the market adopt white spirit, rice wine or edible alcohol and the like as base wines, fruits are simply soaked, and then partial fruit juice, fermented wine or edible essence and pigment are added to prepare the fruit-flavored compound wine, so that the whole fragrance of the wine is weak, the fragrance is unnatural and inconsistent, the wine body is single and thin, and the requirements of people on the taste and the flavor of the compound wine are difficult to meet.

Disclosure of Invention

The invention aims to provide a preparation method of a fruity compound wine, so as to prepare the fruity compound wine with natural and harmonious aroma, rich flavor and good taste.

The technical problem to be solved by the invention is realized by adopting the following technical scheme.

The embodiment of the application provides a preparation method of fruity compound wine, which comprises the following steps:

obtaining fruit juice: adding pectinase into fruits, squeezing juice and fruit residues under the pressure of 10-20 Mpa, adding an additive into the juice, uniformly mixing, and storing;

and (3) fermenting fruit juice: adding saccharomyces cerevisiae into the fruit juice for fermentation, cooling to 0-10 ℃ after the alcohol content is increased to 10-12 ℃, and stopping fermentation to obtain fermented wine;

fermenting the pomace: adding water into the pomace to obtain a mixed solution, adding a flavoring agent, adjusting sugar degree and acidity, fermenting, separating, performing primary distillation at 80-100 ℃, and performing secondary distillation on the obtained primary distilled liquor at 60-80 ℃ to obtain distilled liquor with the alcoholic strength of 68-72 degrees;

leaching: adding whisky into fruits, sequentially performing vacuum extraction and normal pressure extraction, and separating out the extract;

blending: and mixing the juice obtained in the juice obtaining step and stored in a quick-freezing way, the fermented wine prepared in the juice fermentation step, the distilled wine prepared in the pomace fermentation step and the leaching liquor prepared in the vacuum leaching way to obtain a finished product of the fruity compound wine.

Compared with the prior art, the embodiment of the invention has at least the following advantages or beneficial effects:

according to the invention, through the juice obtaining step, the juice is separated from the pomace, and the pectinase is added into the juice, so that the cell wall can be damaged, the juice yield efficiency is improved, the precipitation time is shortened, the processing time is further shortened, the juice with clear color and clear juice is obtained, in addition, the freezing low-temperature squeezing is adopted, the water content in the fruit can be reduced due to ice crystals, the sugar content in the squeezed juice is improved, and the fruit cell structure is damaged by freezing, so that more flavor substances enter the juice; through the fruit juice fermentation step, the sugar degree in the fruit juice can be kept by cooling after the fruit juice is fermented to 10-12 degrees, the sweetness of the prepared wine is increased during blending by using the sugar in the fruit juice and the fermented wine, and an external sugar source is not used; through the step of pomace fermentation, the sugar degree and the acidity of the fruit juice are adjusted firstly, so that the overall environment of the mixed liquor can be more suitable for yeast fermentation, and the distilled liquor with good harvest quality is obtained; through the leaching step, the treated fresh fruits are added into whisky and then subjected to vacuum leaching and atmospheric pressure leaching, so that flavor substances in the fruits can be fully and quickly extracted, and the leaching is performed under different pressure conditions in the vacuum and atmospheric pressure leaching, so that the flavor substances of the fruits can be more easily dispersed into the whisky under the pressure change, and further the leaching solution can obtain strong fruit aroma; through the blending step, the fruit juice, the fermented wine and the leaching liquor are mixed, so that fruit flavor substances can be retained in the product to the maximum extent, the final product has fruit and whisky flavors, no essence or spice exists in the whole process, and the blended wine with strong fruit aroma and typical flavor, full and pure wine body and mellow and refreshing wine quality is provided for consumers.

The preparation method provided by the invention is simple and practical, has good operability, and is easy for industrial production and application.

Detailed Description

It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail below with reference to specific examples.

The application provides a preparation method of a fruity compound wine, which comprises the following steps:

obtaining fruit juice: adding pectinase into fruits, squeezing juice and fruit residues under the pressure of 10-20 Mpa, adding an additive into the juice, uniformly mixing, and storing;

and (3) fermenting fruit juice: adding saccharomyces cerevisiae into the fruit juice for fermentation, cooling to 0-10 ℃ after the alcohol content is increased to 10-12 ℃, and stopping fermentation to obtain fermented wine;

fermenting the pomace: adding water into the pomace to obtain a mixed solution, adding a flavoring agent, adjusting sugar degree and acidity, fermenting, separating, performing primary distillation at 80-100 ℃, and performing secondary distillation on the obtained primary distilled liquor at 60-80 ℃ to obtain distilled liquor with the alcoholic strength of 68-72 degrees;

leaching: adding whisky into fruits, sequentially performing vacuum extraction and normal pressure extraction, and separating out the extract;

blending: and mixing the juice obtained in the juice obtaining step and stored in a quick-freezing way, the fermented wine prepared in the juice fermentation step, the distilled wine prepared in the pomace fermentation step and the leaching liquor prepared in the vacuum leaching way to obtain a finished product of the fruity compound wine.

According to the invention, through the juice obtaining step, the juice is separated from the pomace, and the pectinase is added into the juice, so that the cell wall can be damaged, the juice yield efficiency is improved, the precipitation time is shortened, the processing time is further shortened, the juice with clear color and clear juice is obtained, in addition, the freezing low-temperature squeezing is adopted, the water content in the fruit can be reduced due to ice crystals, the sugar content in the squeezed juice is improved, and the fruit cell structure is damaged by freezing, so that more flavor substances enter the juice; through the fruit juice fermentation step, the sugar degree in the fruit juice can be kept by cooling after the fruit juice is fermented to 10-12 degrees, the sweetness of the prepared wine is increased during blending by using the sugar in the fruit juice and the fermented wine, and an external sugar source is not used; through the step of pomace fermentation, the sugar degree and the acidity of the fruit juice are adjusted firstly, so that the overall environment of the mixed liquor can be more suitable for yeast fermentation, and distilled liquor with good harvest quality can be obtained; through the leaching step, the treated fresh fruits are added into whisky and then subjected to vacuum leaching and atmospheric pressure leaching, so that flavor substances in the fruits can be fully and quickly extracted, and the leaching is performed under different pressure conditions in the vacuum and atmospheric pressure leaching, so that the flavor substances of the fruits can be more easily dispersed into the whisky under the pressure change, and further the leaching solution can obtain strong fruit aroma; through the blending step, the fruit juice, the fermented wine and the leaching liquor are mixed, so that fruit flavor substances can be retained in the product to the maximum extent, the final product has fruit and whisky flavors, no essence or spice exists in the whole process, and the blended wine with strong fruit flavor, typical wine body and pure wine quality and refreshing taste is provided for consumers.

In some embodiments of the application, the preparation method of the fruity compound wine further comprises a raw material pretreatment step, wherein the raw material pretreatment step is to quickly freeze and store fruits at-15 to-20 ℃ after removing branches, leaves, stalks and kernels; the fruit is at least one of green plum, peach, honey pomelo and passion fruit.

The fruits are quick-frozen and preserved at the temperature of between 15 ℃ below zero and 20 ℃ below zero after the branches, leaves, stalks and kernels of the fruits are removed, on one hand, the fruits can be better preserved, on the other hand, under the low-temperature freezing condition, so that fruit cells are frozen and expanded to cause cell wall damage, more flavor substances enter the fruit juice, the water content in the fruit juice can be reduced, the sugar degree in the squeezed fruit juice is improved, and the freezing destroys the cell structure of the fruit, which is convenient for subsequent squeezing, so that more fruit juice can be obtained by the subsequent squeezing, more effective components can be contained in the fruit juice, in the fruit juice fermentation, more excellent fermented wine can be obtained, meanwhile, the fruit residue can be crushed more sufficiently, and whether the crushing is sufficient or not, the method is very important for subsequent pomace fermentation, and if the pomace is sufficiently crushed, the yeast can sufficiently utilize the pomace in the fermentation process, so that the quality of the harvested distilled liquor is better.

In some embodiments of the present application, the juice obtaining step specifically includes first warming the quick-frozen fruits to-7 to-12 ℃, adding pectinase, performing a first pressing under 10 to 20Mpa for 30 to 90min, separating the juice and pomace obtained by the first pressing, performing a second pressing under 15 to 30Mpa for 30 to 90min, separating the juice and pomace obtained by the second pressing, mixing the juice obtained by the first pressing and the juice obtained by the second pressing, adding an additive, mixing the juice and the pomace uniformly, performing quick-freezing at-15 to-20 ℃ for storage, and mixing the pomace obtained by the first pressing and the pomace obtained by the second pressing to obtain the pomace used in the pomace fermentation step.

The fruit stored in quick freezing is warmed up, the effect of pectinase is improved, in addition, the fruit is squeezed again after being warmed up, the fruit juice yield can be improved, more fruit juice can be harvested conveniently, the fruit juice filtering can be accelerated conveniently, the fruit juice clarification is promoted, the fruit juice is squeezed twice again, the squeezing twice is carried out under different pressures, the fruit juice can be harvested to the maximum extent, the fruit juice can be prevented from being oxidized and browned after additives are added into the fruit juice subsequently, the growth of wild yeast is inhibited, and the fruit juice is placed into the quick freezing storage at the temperature of minus 15 to minus 20 ℃ for quick freezing storage, can be well preserved, and is convenient for subsequent use.

In some embodiments of the present application, the first pressed juice and the second pressed juice are mixed, centrifuged at 8000-12000 r/min to obtain clear juice, and then the clear juice is added with additives, mixed uniformly, and then frozen at-15 to-20 ℃ for storage.

After the centrifugal treatment, the tiny pomace in the fruit juice can be separated, so that the clarified fruit juice can be obtained, and the subsequent treatment is convenient.

In some embodiments of the present application, the amount of pectinase added in the juice obtaining step is 20-40 mg/L; the additive is added in an amount of 20-300 mg/L, and the additive is potassium metabisulfite.

Under the proportion, the fruit treated by the fruit treatment agent has highest efficiency and best utilization rate; the potassium metabisulfite is selected as an additive to prevent the oxidation and browning of the juice and inhibit the growth of wild yeast.

In some embodiments of the present application, the saccharomyces cerevisiae added in the juice fermentation step is 200-300 mg/L, the juice temperature is 12-14 ℃, and the fermentation temperature is 16-20 ℃.

The processing efficiency of the activated saccharomyces cerevisiae on juice is higher, and the saccharomyces cerevisiae with the added saccharomyces cerevisiae of 200-300 mg/L is the optimal choice after comparison by the inventor; the fruit juice is heated to 12-14 ℃ and fermented at 16-20 ℃, so that a good fermentation environment can be provided for the saccharomyces cerevisiae, and the fruit juice fermentation is facilitated.

In some embodiments of the present application, the mass ratio of the water added in the pomace fermentation step to the pomace is (1-3): 1; the additives are white granulated sugar and tartaric acid; adjusting the sugar degree and the acidity to 160-190 g/L and 7-10 g/L; the primary distillation is specifically that activated aroma-producing yeast of 200-300 mg/L is firstly inoculated into mixed liquid for adjusting sugar degree and acidity, the mixed liquid is fermented for 2-3d at 20-30 ℃, then activated saccharomyces cerevisiae of 200-300 mg/L is inoculated, the mixed liquid is fermented to sugar degree of 1-4 g/L at 20-30 ℃, the pomace fermentation liquid is separated and distilled at 80-100 ℃, and then the feints with alcohol degree less than or equal to 5 degrees are cut off to obtain primary distilled liquor; and the secondary distillation is specifically to distill the primary distilled liquor at 60-80 ℃, stop distilling when the alcoholic strength of the distillate is less than or equal to 55 degrees, and cut off the wine head with the alcoholic strength of more than or equal to 85 degrees to obtain the distilled liquor with the alcoholic strength.

When the pomace is fermented, firstly, aroma-producing yeast is used for fermentation, then, saccharomyces cerevisiae is used for fermentation, and after mixed fermentation, the obtained distilled liquor can be mellow in aroma and full of fruity flavor, particularly, the aroma-producing yeast is used for generating various enzymes (protease, esterase, glycosidase, pectinase and the like), wherein the glycosidase can hydrolyze non-volatile glycoside precursor substances in the pomace and convert the non-volatile glycoside precursor substances into various flavor substances such as ester, higher alcohol, terpenes and the like. The saccharomyces cerevisiae has higher alcohol fermentation capacity and higher fermentation efficiency; therefore, the characteristics of the two types of yeast are fully utilized to carry out mixed fermentation to realize 'making good for the weakness' and increase the generation of flavor substances, thereby improving the taste and the flavor of the distilled base wine and ensuring that the prepared distilled base wine has mellow aroma and full fruity aroma; in addition, the alcohol head and the alcohol tail can be cut off in the primary distillation and the secondary distillation, and the excessive entering of compounds such as methanol, higher alcohol and volatile acid into the distilled liquor can be reduced by utilizing the different distillation coefficients of various compounds and alcohol.

In some embodiments of the present application, the above leaching step is specifically to add to the fruit at a mass ratio of (3-5): 1, leaching for 6-8 hours under the conditions that the vacuum degree is 0.08-0.09 Mpa and the temperature is 50-70 ℃, slowly adjusting the pressure to normal pressure for 40-80 min, leaching for 3-5 hours, and separating to obtain a leaching solution.

Through the leaching step, the treated fresh fruits are added into whisky and then subjected to vacuum leaching and normal pressure leaching, so that flavor substances in the fruits can be fully and quickly extracted; moreover, the extraction is carried out under different pressure conditions, so that the flavor substances of the fruits can be more easily dispersed into the whiskey under the change of pressure, and further the extract obtains strong fruit fragrance.

In some embodiments of the present application, the juice stored in the quick-freezing step in the blending step, the fermented wine prepared in the juice fermentation step, the distilled wine prepared in the pomace fermentation step, and the leaching solution prepared in the leaching step are according to the following ratio (1-3): (1-3): (1-3): (1-3) mixing.

The fruit juice, the fermented wine and the leaching liquor are mixed according to the proportion, so that fruit flavor substances can be retained in the product to the maximum extent, the final product has fruit and whisky flavors, no essence or spice exists in the whole process, and the blended wine with strong fruit flavor, typical wine body fullness and purity, mellow wine quality and refreshing taste is provided for consumers.

In some embodiments of the present application, the finished fruity wine is further filtered by a filtering device with a pore size of 0.2-0.3 μm, sterilized, and then aseptically filled and sealed.

After the filtering device filters, impurities can be removed, so that the obtained finished wine product has pure mouthfeel and the drinking experience cannot be influenced by dregs. The aseptic filling can ensure the biological stability of the product and does not need to add chemical substances such as preservatives and the like.

The features and properties of the present invention are described in further detail below with reference to examples.

Example 1

A preparation method of fruit-flavored mixed liquor comprises the following steps:

pretreatment of raw materials: taking 1kg of fresh green plums, removing branches, leaves, fruit stalks and fruit stones, and quickly freezing and storing at-20 ℃;

obtaining fruit juice: heating the quick-frozen preserved fruits to-12 ℃, adding 20mg of pectinase, performing primary squeezing under the pressure of 10Mpa for 30min, separating out primary squeezed fruit juice and fruit residues, performing secondary squeezing under the pressure of 15Mpa for 30min, separating out secondary squeezed fruit juice and fruit residues, mixing the primary squeezed fruit juice and the secondary squeezed fruit juice, performing centrifugal treatment at the rotating speed of 8000r/min, adding potassium metabisulfite into the obtained clarified fruit juice according to the amount of 20mg/L, uniformly mixing, performing quick-freezing preservation at-20 ℃, and mixing the primary squeezed fruit residues and the secondary squeezed fruit residues to obtain final fruit residues serving as the fruit residues used in the fruit residue fermentation step;

and (3) fermenting fruit juice: heating the fruit juice to 12 deg.C, adding 200mg/L of brewing yeast, fermenting at 16 deg.C, cooling to 0 deg.C after the alcohol content is increased to 10 deg.C, and terminating fermentation to obtain fermented wine;

fermenting the pomace: adding water with a mass ratio of 1:1 to the pomace to obtain a mixed solution, adding white granulated sugar and tartaric acid, adjusting to a sugar degree of 160-190 g/L and an acidity of 7-10 g/L, inoculating 200mg/L of activated aroma-producing yeast, fermenting for 2 days at 20 ℃, inoculating 200-300 mg/L of activated saccharomyces cerevisiae, fermenting to a sugar degree of 1-4 g/L at 20 ℃, distilling at 80 ℃, and cutting off the feints with the alcohol degree of less than or equal to 5 ℃ to obtain primary distilled liquor; distilling the primary distilled liquor at 60 deg.C, cutting off the alcohol head with alcohol content not less than 85 °, stopping distillation when the alcohol content of distillate is not more than 55 ° to obtain distilled liquor;

leaching: taking fresh fruits with branches, leaves, fruit stalks and fruit stones removed in the raw material pretreatment step, and adding the fresh fruits with the mass ratio of 3:1, leaching for 6 hours under the conditions that the vacuum degree is 0.08-0.09 Mpa and the temperature is 50 ℃, slowly adjusting the pressure to normal pressure for 40min, leaching for 3 hours again, and separating to obtain a leaching solution;

blending: the fruit juice obtained in the fruit juice obtaining step and stored in a quick-freezing way, the fermented wine prepared in the fruit juice fermentation step, the fermented wine prepared in the fruit residue fermentation step and the leaching liquor prepared by leaching are mixed according to the weight ratio of 1: 1: 1:1, filtering the mixture by a filtering device with the aperture of 0.2-0.3 mu m, then performing sterilization treatment, and finally filling and sealing to obtain a finished product of the fruity compound wine.

Example 2

A preparation method of fruit-flavored mixed liquor comprises the following steps:

pretreatment of raw materials: taking 1kg of fresh green plums, removing branches, leaves, fruit stalks and fruit stones, and quickly freezing and storing at-18 ℃;

obtaining fruit juice: the method comprises the following steps of (1) after quick-frozen fruits are cooled to-10 ℃, adding 30mg of pectinase, carrying out primary squeezing for 60min under the pressure of 15Mpa, separating primary squeezed fruit juice and fruit residues, carrying out secondary squeezing for 60min under the pressure of 25Mpa, separating secondary squeezed fruit juice and fruit residues, mixing the primary squeezed fruit juice and the secondary squeezed fruit juice, carrying out centrifugal treatment at the rotating speed of 10000r/min, adding 150mg/L potassium metabisulfite into the obtained clarified fruit juice, uniformly mixing, carrying out quick-freezing preservation at-18 ℃, and taking the final fruit residues obtained after mixing the primary squeezed fruit residues and the secondary squeezed fruit residues as the fruit residues used in the fruit residue fermentation step;

and (3) fermenting fruit juice: heating the fruit juice to 13 deg.C, adding 250mg/L of brewing yeast, fermenting at 18 deg.C, cooling to 5 deg.C after the alcohol content is increased to 11 deg.C, and terminating fermentation to obtain fermented wine;

fermenting the pomace: adding water with a mass ratio of 2:1 to the pomace to obtain a mixed solution, adding white granulated sugar and tartaric acid, adjusting to a sugar degree of 160-190 g/L and an acidity of 7-10 g/L, inoculating 250mg/L of activated aroma-producing yeast, fermenting for 3 days at 25 ℃, inoculating 250mg/L of activated saccharomyces cerevisiae, fermenting to a sugar degree of 1-4 g/L at 25 ℃, distilling at 90 ℃, and cutting off the feints with the alcohol degree of less than or equal to 5 ℃ to obtain primary distilled liquor; distilling the primary distilled liquor at 70 deg.C, cutting off the alcohol head with alcohol content not less than 85 °, and stopping distillation when the alcohol content of distillate is not more than 55 ° to obtain distilled liquor;

leaching: taking fresh fruits with branches, leaves, fruit stalks and fruit stones removed in the raw material pretreatment step, and adding the fresh fruits with the mass ratio of 4: 1, leaching for 7 hours under the conditions that the vacuum degree is 0.08-0.09 Mpa and the temperature is 60 ℃, slowly adjusting the pressure to normal pressure for 60 minutes, leaching for 4 hours again, and separating to obtain a leaching solution;

blending: the fruit juice obtained in the fruit juice obtaining step and stored in a quick-freezing way, the fermented wine prepared in the fruit juice fermentation step, the fermented wine prepared in the fruit residue fermentation step and the leaching liquor prepared by leaching are mixed according to the weight ratio of 3: 1: 3:1, filtering the mixture by a filtering device with the aperture of 0.2-0.3 mu m, then performing sterilization treatment, and finally filling and sealing to obtain a finished product of the fruity compound wine.

Example 3

A preparation method of fruit-flavored mixed liquor comprises the following steps:

pretreatment of raw materials: taking 1kg of fresh green plums, removing branches, leaves, fruit stalks and fruit stones, and quickly freezing and storing at-15 ℃;

obtaining fruit juice: the method comprises the following steps of (1) after quick-frozen fruits are cooled to-7 ℃, adding 40mg of pectinase, carrying out primary squeezing for 90min under the pressure of 20Mpa, separating primary squeezed fruit juice and fruit residues, carrying out secondary squeezing for 90min under the pressure of 30Mpa, separating secondary squeezed fruit juice and fruit residues, mixing the primary squeezed fruit juice and the secondary squeezed fruit juice, carrying out centrifugal treatment at the rotating speed of 12000r/min, adding potassium metabisulfite into the obtained clarified fruit juice according to the amount of 300mg/L, uniformly mixing, carrying out quick-freezing preservation at-15 ℃, and taking the final fruit residues obtained after mixing the primary squeezed fruit residues and the secondary squeezed fruit residues as the fruit residues used in the fruit residue fermentation step;

and (3) fermenting fruit juice: heating the fruit juice to 14 deg.C, adding 280mg/L of brewing yeast, fermenting at 20 deg.C, cooling to 10 deg.C after the alcohol content is increased to 12 deg.C, and terminating fermentation to obtain fermented wine;

fermenting the pomace: adding water with a mass ratio of 3:1 to the pomace to obtain a mixed solution, adding white granulated sugar and tartaric acid, adjusting to a sugar degree of 160-190 g/L and an acidity of 7-10 g/L, inoculating 280mg/L of activated aroma-producing yeast, fermenting for 3 days at 30 ℃, inoculating 280mg/L of activated saccharomyces cerevisiae, fermenting to a sugar degree of 1-4 g/L at 30 ℃, distilling at 100 ℃, and cutting off the feints with the alcohol degree of less than or equal to 5 ℃ to obtain primary distilled liquor; distilling the primary distilled liquor at 80 deg.C, cutting off the alcohol head with alcohol content not less than 85 °, stopping distillation when the alcohol content of distillate is not more than 55 ° to obtain distilled liquor;

leaching: taking fresh fruits with branches, leaves, fruit stalks and fruit stones removed in the raw material pretreatment step, and adding the fresh fruits with the mass ratio of 5: 1, leaching for 8 hours under the conditions that the vacuum degree is 0.08-0.09 Mpa and the temperature is 70 ℃, slowly adjusting the pressure to normal pressure for 80 minutes, leaching for 5 hours again, and separating to obtain a leaching solution;

blending: the fruit juice obtained in the fruit juice obtaining step and stored in a quick-freezing way, the fermented wine prepared in the fruit juice fermentation step, the fermented wine prepared in the fruit residue fermentation step and the leaching liquor prepared by leaching are mixed according to the weight ratio of 1: 3: 1: 3, filtering the mixture by a filtering device with the aperture of 0.2-0.3 mu m, then performing sterilization treatment, and finally filling and sealing to obtain a finished product of the fruity compound wine.

Example 4

This example differs from example 2 in that: the selected fruit is white peach.

Example 5

This example differs from example 2 in that: the selected fruit is honey pomelo.

Example 6

This example differs from example 2 in that: the selected fruits are passion fruits.

Example 7

This example differs from example 2 in that: the fruits selected are 0.3kg of honey pomelo, 0.3kg of passion fruit and 0.1kg of green plum.

Comparative example 1

This comparative example differs from example 2 in that: this comparative example did not ferment the pomace.

Comparative example 2

This comparative example differs from example 2 in that: the pomace fermentation step is only carried out once by aroma-producing yeast.

Comparative example 3

This comparative example differs from example 2 in that: the pomace fermentation step is only carried out once by saccharomyces cerevisiae.

Comparative example 4

This comparative example differs from example 2 in that: this comparative example did not undergo leaching.

Examples of the experiments

Sensory scoring

The fruit-flavored compound liquors prepared in examples 1 to 7 and comparative examples 1 to 4 were respectively evaluated for color, aroma, taste and typicality with reference to GB/T15038-2006 "general analytical methods for wine and fruit wine". Wherein, the color and luster are golden yellow, the wine liquid is uniform, clear, transparent and bright and glossy, the color and luster are slightly different from the golden yellow color and luster of the product and are not obviously suspended, and the color and luster are different from the golden yellow color and luster of the product and are poor due to more suspended matters; the aroma is preferably strong wine aroma and natural and harmonious fruit aroma, the fruit aroma and the wine aroma are harmonious and pure but not strong, and the fruit aroma and the wine aroma are flat but have no bad smell; the taste is wine body angry 25041, mellow and refreshing, smooth and harmonious, comfortable and comfortable in mouthfeel, the wine quality is soft, mellow and moderate and is general; typically, the wine body components are perfectly complete and harmonious, elegant and free and have unique style, the wine body components are generally complete, elegant and good style, and the wine body components are poor in completeness, no obvious defects and insufficient delicacy.

The fruity compound wines of examples 1-7 and comparative examples 1-4 were subjected to sensory evaluation by inviting 110 volunteers, randomly in groups of 10 persons, and the specific results are shown in table 1.

TABLE 1

Analyzing table 1, it can be seen that, of examples 1 to 7, example 7, which is the best for comprehensive comparison, it can be seen that the fruity compound wine prepared by mixing a plurality of fruits together, the harvested fruity compound wine is the best in terms of color, aroma, taste and typicality; the overall evaluation of the fruity compound wine prepared in example 2 was the highest in comparison of examples 1-3, indicating that the fruity compound wine prepared under the various parameters of example 2 was the best wine; the evaluation of comparative example 1 shows that pomace fermentation is very important for the fruity compound wine prepared in this application; comparing comparative examples 2-3, it can be seen that, when aroma-producing yeast fermentation or saccharomyces cerevisiae fermentation is performed alone, the prepared fruity compound wine can not obtain the best taste, and two fermentations are very important; as can be seen from the case of comparative example 4, the fruity compound wine harvested without extraction and with the rest of the steps alone was also evaluated as bad.

According to the invention, through the juice obtaining step, the juice is separated from the pomace, and the pectinase is added into the juice, so that the cell wall can be damaged, the juice yield efficiency is improved, the precipitation time is shortened, the processing time is further shortened, the juice with clear color and clear juice is obtained, in addition, the freezing low-temperature squeezing is adopted, the water content in the fruit can be reduced due to ice crystals, the sugar content in the squeezed juice is improved, and the fruit cell structure is damaged by freezing, so that more flavor substances enter the juice; through the fruit juice fermentation step, the sugar degree in the fruit juice can be kept by cooling after the fruit juice is fermented to 10-12 degrees, the sweetness of the prepared wine is increased during blending by using the sugar in the fruit juice and the fermented wine, and an external sugar source is not used; through the step of pomace fermentation, the sugar degree and the acidity of the fruit juice are adjusted firstly, so that the overall environment of the mixed liquor can be more suitable for yeast fermentation, and distilled liquor with good harvest quality can be obtained; through the leaching step, the treated fresh fruits are added into whisky and then subjected to vacuum leaching and atmospheric pressure leaching, so that flavor substances in the fruits can be fully and quickly extracted, and the leaching is performed under different pressure conditions in the vacuum and atmospheric pressure leaching, so that the flavor substances of the fruits can be more easily dispersed into the whisky under the pressure change, and further the leaching solution can obtain strong fruit aroma; through the blending step, the fruit juice, the fermented wine and the leaching liquor are mixed, so that fruit flavor substances can be retained in the product to the maximum extent, the final product has fruit and whisky flavors, no essence or spice exists in the whole process, and the blended wine with strong fruit aroma, typical wine body, pure and pure wine quality and refreshing taste is provided for consumers.

The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the 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.