Roxburgh rose sparkling wine and preparation method thereof
A technology for sparkling wine and prickly pear, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms, etc. In line with the concept of health and other issues, to reduce and avoid the oxidation of beneficial substances, easy to extract juice, rich and delicate foam
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Embodiment 1
[0026] A preparation method of thorn pear sparkling wine and the thorn pear sparkling wine made, such as figure 1 The flowchart, method comprises the following steps:
[0027] 1) Screening, cleaning, cutting and seeding of thorn pears: In the screening of thorn pears, fresh thorn pears without mildew and maturity are selected; after cleaning, each thorn pear is evenly cut into 4-6 pieces, and the seed removal machine Remove seeds in the middle, add potassium metabisulfite in 5 times in this process, according to the capacity accounted for when Rosa roxburghii is loaded into the container, the total addition is 100mg / L.
[0028] 2) Enzymatic hydrolysis with pectin lyase: add the deseeded Rosa roxburghii pieces into the temperature-controlled fermentation tank, and add 20mg / L of activated pectin lyase according to the volume occupied by Rosa roxburghii in the temperature-controlled fermentation tank, Circulate and stir evenly, then enzymolyze and impregnate at 10°C for 12 hours...
Embodiment 2
[0045] A preparation method of Rosa roxburghii sparkling wine and the Rosa roxburghii sparkling wine made, the method may further comprise the steps:
[0046] 1) Screening, cleaning, cutting and removing seeds of Rosa roxburghii: In the screening of Rosa roxburghii, choose fresh and mature Rosa roxburghii fruit without mildew; after cleaning, cut each Rosa roxburghii into 4-6 pieces, and remove the seeds in the seed remover In this process, potassium metabisulfite is added in 5 times, and according to the volume occupied when Rosa roxburghii is packed into the container, the total addition is 90mg / L.
[0047] 2) Enzymatic hydrolysis with pectinase: Add the seeded Rosa roxburghii pieces into the temperature-controlled fermentation tank, add 30mg / L of activated pectin lyase according to the volume occupied by Rosa roxburghii in the temperature-controlled fermentation tank, and circulate Stir evenly, and impregnate for 12 hours at 12°C for enzymatic hydrolysis;
[0048] 3) Ferme...
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