Red date sparkling wine and preparation process thereof

Abstract

The invention relates to red date sparkling wine and a preparation process thereof. The process comprises the following steps: preparing date juice, fermenting acid liquid, fermenting for the second time, preparing calcium supplement particles, and mixing 100 to 200 parts of fermented original wine and 5 to 15 parts of calcium supplement particles uniformly; filling CO2 of 1.5 percent into the original wine under the pressure of 3.0*10<9> Pa by a gas wine mixing machine and packaging to obtain the red date sparkling wine. The calcium supplement particles are increased: bubbles mainly relate toCO2 gas and can dissolve Ca<2+> in vivo, so a certain amount of Ca<2> is artificially supplemented. Gas supplement particles are increased: gas in the wine is liable to escape in the storage period or after a bottle is opened, the gas supplement particles are added in the wine to avoid the phenomenon, a sustained-release microcapsule is prepared by taking gelatin as a wall material and taking NaHCO3 as a core material, and NaHCO3 is gradually released into the sparkling wine and reacts with H<+> in the wine to generate CO2, so that the effect of supplementing the gas step by step is achieved.

Description

technical field [0001] The invention belongs to the technical field of jujube deep processing, and relates to a jujube drink, in particular to a jujube sparkling wine and a preparation process thereof. Background technique [0002] Sparkling wine is also known as sparkling wine or sparkling wine, because the wine contains a certain amount of carbon dioxide to form bubbles. Carbon dioxide is formed naturally through the fermentation of the wine in the bottle (eg Champagne method) or in large tanks (eg Charmar method), or is infused into the wine. Sparkling wine is usually white or pink, but countries such as Italy and Australia also make red sparkling wine from Brachetto and Syrah grapes respectively. Sparkling wine can be divided into different grades such as dry type and sweet type according to the sugar content. [0003] Jujube, also known as jujube, belongs to the plant of Angiosperm, Dicotyledoneae, Rhamnales, Rhamnaceae, and Jujube. Its vitamin content is very high, ...

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Problems solved by technology

[0005] 1. Application publication number CN 103484304 A, titled a kind of loquat sparkling wine, discloses sparkling wine with loquat as the main raw material, but directly adding bubbles in the process will cause loss of bubbles and poor taste

[0006] 2. Application publication number CN 103484305 A, titled a kind of pear sparkling wine, discloses sparkling wine with pears as the main raw material, but in the process of adding citric acid and malic acid for deployment, it will cause the phenomenon that the taste does not blend

[0007] 3. Application publication number CN 103484306 A, titled a kind of pomegranate sparkling wine, discloses sparkling wine with pomegranate as the main raw material, but in the preparation of pomegranate juice, only pectinase is added to extract the juice, resulting in low extraction rate, loss of aroma

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