CN114437893B - Hawthorn full-ingredient fermented wine and preparation method thereof - Google Patents

Abstract

The invention discloses a preparation method of a hawthorn full-ingredient fermented wine, which comprises the following steps: the haw fresh fruit is used as raw material and is produced through the procedures of freezing, sorting, cleaning, pre-boiling, beating, enzymolysis, component adjustment, inoculation, fermentation, separation, ageing, distillation, blending, filling and packaging. The invention also discloses the hawthorn full-ingredient fermented wine prepared by the preparation method. The invention ensures that the nutrition and functional components of the hawthorn can be reserved and utilized to the greatest extent in the processing process, and simultaneously, the hawthorn fermented wine processed product can be better applied and popularized, and has good color and taste, high nutrition and health care value and convenient and quick processing.

Description

Hawthorn full-ingredient fermented wine and preparation method thereof

Technical Field

The invention relates to the technical field of food processing, in particular to a hawthorn full-ingredient fermented wine and a preparation method thereof.

Background

Along with the continuous improvement of the living standard of people, the health and nutrition consciousness of people is changed fundamentally, under the condition of satisfying the topics of satiety and drinking, the influence of nutrition diet on health is a characteristic of whether the living quality of national people is high or low, meanwhile, the influence of nutrition on the health of people is recognized by consumers, the requirements of governments and consumers on green health and nutrition health care foods are urgent and strong, and how to take the main life position of people is based on the traditional method, so that the health care food and the nutrition health care food are urgent.

The haw is a kind of high-acid stone fruit, which is rich in pectin, tannin, flavone and fruit acid, and the content of the above components is several times to tens times that of other fruits. According to detection analysis, the pectin content in the hawthorn is 6.4 percent, which is the first part of fruits; the content of flavone in the fresh haw is 0.80-1.65%, the content of total acid is 2.0-4.0%, and the content of tannin is 0.066-0.124%. In addition, the hawthorn also contains a large amount of triterpenes, vitamin C, vitamin E, carotene and the like, and the content of the triterpenes is equal to that of the festuca arundinacea in fresh fruits. According to Zhao Yuping doctor 1:1, analysis of haw juice prepared by water adding ratio: contains 19.6g/L of total acid, wherein the citric acid is 16.37g/L, accounting for 83.5% of the total acid content; soluble solids 10.60Bx °; fructus crataegi total flavone 7.53g/L; 5.6g/L tannin; reducing sugar 64.2g/L; vitamin C476.8mg/L. Due to the existence of a great amount of nutrition and functional components, the hawthorn is different from other fruits, has extremely high nutrition and health care value, becomes one of the first medicinal and edible plants published by the national ministry of health, and is often used for processing traditional Chinese medicines and health care foods. Also, due to the existence of too high acids, pectin and tannins in the hawthorn, excessive eating is easy to cause gastrointestinal calculus, so that the fresh eating and deep processing of the hawthorn are greatly limited, the hawthorn and the deep processing products thereof in the market are far less than those of other fruits, and are mostly limited to candied fruit foods, although a small amount of hawthorn juice beverage and hawthorn wine are processed and produced, the processing and the technical level are also limited, the content of hawthorn fruit components is extremely small, the content of flavone is only 50-100 mg/L, the content of flavone is extremely different from 16.5g/kg contained in the hawthorn, a large amount of nutrition and functional components are lost and destroyed, and few good products are available and are seriously different from the status and the value of the hawthorn in the fruits.

The traditional products mainly comprise preserved fruits, cake, bar, slice, roll and pot heads of haws, and are all added with a large amount of sucrose, and are not suitable for middle-aged and elderly people. The other series of products, including turbid haw juice beverage, clear haw juice beverage, haw vinegar, haw wine, etc. are affected by high haw acid, high haw pectin and high haw tannin content, and are mainly half juice and below haw content for maintaining taste and stability. The process inevitably causes a great deal of nutrition and functional components such as pectin, flavone, tannin, fruit acid and the like to be lost and flavor substances to be destroyed, and generates harmful components such as methanol and the like to cause hidden danger for subsequent processing and final quality of products. Therefore, how to protect the nutrition and functional components is also a main problem facing and urgently needed to be solved in the industry of hawthorn wine and hawthorn beverage at present.

The foregoing background is only for the purpose of facilitating an understanding of the principles and concepts of the invention and is not necessarily in the prior art to the present application and is not intended to be used as an admission that such background is not entitled to antedate such novelty and creativity by the present application without undue evidence prior to the present application.

Disclosure of Invention

In order to solve the technical problems, the invention provides the hawthorn full-ingredient fermented wine and the preparation method thereof, so that nutrition and functional ingredients of hawthorn can be reserved and utilized to the greatest extent in the processing process, meanwhile, the product is endowed with good color and taste, and high nutrition and health care value, the processing is convenient and quick, and the hawthorn fermented wine processed product can be better applied and popularized.

In order to achieve the above purpose, the present invention adopts the following technical scheme:

the invention discloses a preparation method of a hawthorn full-ingredient fermented wine, which comprises the following steps:

s1: pretreatment: taking fresh hawthorn fruits as raw materials, cleaning the frozen raw materials, and adding pure water for cooking to obtain cooking liquid containing hawthorn fruits;

s2: pulping and enzymolysis treatment: taking out fructus crataegi from the decoction containing fructus crataegi in step S1, adding pure water into fructus crataegi, pulping, adding a predetermined amount of alpha-amylase and cellulase, and performing enzymolysis at a predetermined temperature to obtain fructus crataegi mash;

s3: component adjustment: according to the technical requirements of the haw wine base to be prepared on physical and chemical and functional indexes, adding nutrition and functional components into the haw mash;

S4: inoculating and fermenting: adding dry yeast for inoculation, and then controlling the temperature for fermentation;

s5: separating: after fermentation is finished, separating the fermented material to obtain supernatant and skin residue precipitate;

s6: aging: and (5) ageing the supernatant obtained in the step (S5) to obtain the hawthorn wine base.

Preferably, the preparation method further comprises S7: and (3) distilling: and (5) distilling the skin residue precipitate obtained in the step (S5) to obtain distilled liquor.

Further, the preparation method further comprises S8: and (3) blending: and (3) according to the blending requirement of the hawthorn wine to be prepared, blending the hawthorn wine base obtained in the step (S6) and/or the distilled wine obtained in the step (S7) to obtain the hawthorn wine.

Preferably, the step S1 specifically includes: cleaning raw materials frozen at a low temperature below-18 ℃ by taking fresh hawthorns as raw materials, adding the raw materials into a cooking container, adding hot pure water at 90-95 ℃ and preserving heat for 30-60 min, wherein the weight ratio of the added hot pure water to the raw materials is 1:1 to 1.5.

Preferably, in the step S2, the pulping step is to mix the pretreated haws according to the haws: pure water = 1: 1-2 adding pure water for pulping, wherein the total addition amount of the alpha-amylase and the cellulase added in the enzymolysis treatment step is 0.2-0.5 g/L, and the temperature is kept at 50-55 ℃, and the temperature is reduced to 25-28 ℃ after enzymolysis for 6-16 hours to obtain the hawthorn mash.

Preferably, in the step S4, dry yeast is added according to the weight proportion of 150-250 mg/L of the total material, and before the dry yeast is added, the dry yeast is added into warm water with 20 times of weight for activation treatment for 15-30 min, wherein the sugar degree of the warm water is 8-12 BX degrees, and the temperature is 35-40 ℃.

Further, after adding dry yeast for inoculation, the temperature-controlled fermentation is started, wherein the inoculation temperature is 25-28 ℃, and after the feed liquid is at least partially fermented, the fermentation temperature is controlled to be 22-25 ℃.

Preferably, step S5 specifically includes: and (3) after the fermentation in the step S4 is finished for 5 to 10 days, separating the fermented material for the first time to obtain supernatant and skin residue sediment, and then, re-precipitating the skin residue sediment obtained by the first separation for 10 to 20 days, and separating for the second time to obtain supernatant and skin residue sediment.

Preferably, step S6 specifically includes: aging for 3-6 months, pouring for 2-3 times, removing wine mud and wine foot components, and sequentially performing colloid discharging and filtering treatment after the wine body is stable; the filtering treatment is carried out by using diatomite for grading filtration, and the wine liquid is filtered to be clear by adopting multi-stage diatomite from coarse to fine in sequence, so as to obtain the hawthorn wine base.

Preferably, the step S3 specifically includes: according to the technical requirements of the haw wine base to physical and chemical indexes and functional indexes, at least one of haw extract, haw distilled concentrate, haw leaf flavone extract, white granulated sugar and pure water is added into the haw mash.

Preferably, the preparation method of the hawthorn extract comprises the following steps: evaporating the cooking liquid obtained after the hawthorn is fished out in the step S2, measuring the flavone concentration in the evaporation process, and stopping evaporating when the flavone concentration reaches 6000-8000 mg/L to obtain the hawthorn extract.

Preferably, the preparation method of the hawthorn distilled concentrated solution comprises the following steps: when the skin residue sediment separated in the step S5 is distilled, 1 to 2 per mill of special carbon for wine is added into the distillation residual liquid of distilled wine, the stirring treatment is carried out for 10 to 30 minutes, the standing treatment is carried out for 24 to 48 hours, and diatomite is adopted for filtering until the mixture is clarified, thus obtaining the hawthorn distillation concentrated solution.

Preferably, the preparation method of the haw leaf flavone extracting solution comprises the following steps: drying and crushing hawthorn leaves, extracting by using an extracting solution, and distilling to obtain the hawthorn leaf flavone extracting solution, wherein the extracting temperature in the extracting step is 70-80 ℃, the extracting time is 8-15 min, and the weight ratio of feed liquid is 1: 4-6, and the alcoholic strength of the extracting solution is 55-65 degrees.

The invention also discloses a haw full-ingredient fermented wine prepared by the preparation method.

Compared with the prior art, the invention has the beneficial effects that:

1. fermenting thick pulp with whole residue, namely pulping and crushing whole fruits, fermenting whole fruit with whole components, and adjusting the components of feed liquid before fermentation to simplify production process; the key procedures of degassing (removing methanol), reducing acid, centrifuging (separating fruit residues) and the like in the original production process, which influence the quality and cost of the product, are reduced, and the loss and the labor cost are reduced.

2. The pectin components are reserved and protected to the greatest extent, except for a part of natural gel precipitation caused by the generation of alcohol in the fermentation process, the pectin components in all raw materials are not destroyed or decomposed in the processing process, a large amount of methanol is not generated, and the wine body is natural, thick and mellow, and has no single thin feeling or water taste; the methanol content is far lower than that of the fruit wine processed by the conventional process, and the fruit wine is truly healthy.

3. The flavone components are extracted and reserved to the greatest extent, and the flavone components in the hawthorn fruits are all extracted and transferred into the hawthorn wine, so that a great deal of loss caused by complicated processing technology as in the conventional hawthorn wine is avoided.

4. The hawthorn wine is prepared into the hawthorn high-flavone extracting solution, the hawthorn wine distillation concentrated solution and the hawthorn leaf extracting solution in the processing process, and the components before fermentation of the hawthorn wine are adjusted, so that the nutrition and functional components of the hawthorn wine are supplemented, the product quality is improved, the functional components possibly abandoned or forgotten in the processing process of the hawthorn wine are recycled, and the full-component utilization of the hawthorn is truly realized.

5. The processing of the high-flavone haw fermented wine is simple and easy to implement by preparing the haw leaf flavone extracting solution, because the high-flavone haw wine cannot be produced by processing the simple haw fruits, the high-flavone haw wine corresponds to high-fruit acid, the flavone loss is caused by acid reduction, and the haw leaves are rich in other functional components such as flavone, pectin and the like, and the fruit acid content is basically not high. The haw leaf extract is used to regulate the flavone content of fermented wine, and this raises the product grade.

6. Through the centrifugation and distillation treatment of the wine lees and the wine lees after the fermentation is finished, the pollution to the environment is reduced, the high-protein feed raw material (the wine lees and the wine lees mainly contain yeast sediment and insoluble sediment in pulp) is obtained, meanwhile, the distilled wine can be used for processing brandy or directly mixing wine, and the distilled raffinate can be used for preparing the hawthorn wine distillation concentrate after the deodorization treatment and is used for component adjustment before the fermentation, so that the full component utilization of hawthorn is truly realized.

Drawings

FIG. 1 is a flow chart of a method for preparing a hawthorn full ingredient fermented wine according to a preferred embodiment of the present invention.

Detailed Description

The invention will be further described with reference to the following drawings in conjunction with the preferred embodiments. It should be noted that, in the case of no conflict, the embodiments and features in the embodiments may be combined with each other.

The term "normal temperature" as used herein means that a specific temperature is not maintained, and is usually in the range of 15 to 35 ℃, and the normal temperature varies depending on seasons, for example, 15 to 25 ℃ in winter and 25 to 35 ℃ in summer.

Zhao Yuping the doctor has studied for many years on the comprehensive utilization and development of hawthorns and obtained good results, and the doctor's paper, comprehensive utilization and development of hawthorns, is an authoritative discussion on the processing of hawthorns juice and hawthorns wine in China, and discusses in detail how to extract and protect and utilize flavone, which is a functional component in hawthorns, and how to reduce organic acid and tannin of hawthorns. However, there is no mention of how to extract and utilize pectin, which is another functional ingredient in hawthorn, but hawthorn is precisely the fruit with the highest pectin content. The nutritional and functional ingredients of the hawthorn are utilized, besides the flavone is protected, most of other ingredients are eliminated, namely organic acid, pectin, tannin and the like are reduced to be free of influencing taste and stability, and the rest is the nutritional and functional ingredients to be promoted.

The inventor researches main nutrition and functional components and health care effects of the hawthorn raw materials, and the following conclusion is drawn:

(1) Hawthorn fruit pectin

Researches show that the haw pectin has remarkable in-vivo and in-vitro antioxidation activity, can effectively remove free radicals, remarkably reduce the content of malondialdehyde which is a peroxidation product in the liver of a mouse, plays an anti-tumor and anti-inflammatory role, and has good application prospects in the fields of functional foods and the like. The pectin content in the fresh hawthorn is up to 6.4%, and the fresh hawthorn is widely applied to the industries of foods and cosmetics as a gelling agent, a stabilizer, an emulsifier and the like due to the unique physicochemical property of the fresh hawthorn; in addition, pectin has better physiological functions of treating constipation, resisting diarrhea, resisting cancer, losing weight, reducing fat and the like.

The pectin functions as follows: first, pectin belongs to a soluble fiber, enters the human body, can promote the peristalsis of the gastrointestinal tract, has the effects of stimulating appetite and strengthening spleen, and improves the digestion function. Second, pectin can reduce cholesterol content in body, soften blood vessel, and effectively prevent atherosclerosis. Thirdly, pectin can adsorb toxins in the gastrointestinal tract, promote the discharge of the toxins in the intestinal tract, and play roles in maintaining beauty and keeping young, relaxing the bowels and moistening the intestines. Fourth, pectin can reduce blood sugar concentration in vivo, has blood sugar lowering effect, and can prevent diabetes.

(2) Hawthorn flavone

The haw flavone is another important functional component in haw, and has various nutritive and health care values: a. the haw flavone can promote fat digestion, increase secretion of gastric digestive enzyme and promote digestion, and has certain regulating effect on gastrointestinal function. b. Can dilate coronary artery, increase coronary flow, and protect myocardial ischemia and anoxia; and has effects in tonifying heart, lowering blood pressure, and relieving arrhythmia; hawthorn flavone also reduces blood fat, resists atherosclerosis, can reduce serum cholesterol and triester, and increases the excretion of cholesterol by increasing the concentration of high-density cholesterol and subfractions thereof in serum.

(3) Fruit acid

The other important nutritional and functional components in the haw raw material are fruit acid, which mainly comprises citric acid and methyl ester thereof, haw acid, chlorogenic acid, ursolic acid, oleanolic acid, oxalic acid, malic acid, tartaric acid, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, succinic acid and the like, and the total amount thereof is 2.2-4.6%. Wherein the citric acid content is highest, about 83.5% of total acids, followed by malic acid. In addition, the triterpene components represented by ursolic acid, oleanolic acid and crataegolic acid are other important components except flavonoid in the hawthorn, and the components have the important effects of strengthening heart, increasing coronary flow, improving circulation and the like, and the triterpene components in the hawthorn have obvious effects of resisting tumor, reducing blood fat, resisting oxidation, protecting liver, resisting inflammation and the like; the fruit acid in fructus crataegi has effects of stimulating appetite and promoting metabolism.

In order to ensure that the nutrition and functional components of the hawthorn can be reserved and utilized to the greatest extent in the processing process, meanwhile, the hawthorn fermented wine has good color and taste and higher nutrition and health care value, and the processing is convenient and quick, so that the processed hawthorn fermented wine can be better applied and popularized.

As shown in fig. 1, the preparation method of the hawthorn full-ingredient fermented wine provided by the preferred embodiment comprises the following steps:

s1: pretreatment of

Wherein the pretreatment step comprises freezing, sorting, cleaning and precooking steps. Freezing: the hawthorn is put into a refrigeration house for refrigeration treatment at the low temperature of-18 ℃ after harvesting so as to prevent the raw materials from being overripe; sorting, cleaning and precooking: accurately weighing the hawthorn to be processed, removing impurities and rotten fruits, introducing into a cleaning tank for cleaning, pouring into a digester, adding hot pure water at 90-95 ℃, and carrying out heat preservation treatment for 15-30 min, wherein the weight ratio of the hot pure water to the hawthorn is 1:1 to 1.5.

More specifically, step S1 includes:

s11: harvesting and freezing the haw raw material;

the step S11 specifically includes:

s111: harvesting the haw raw materials: and (3) detecting that the hawthorns are fully mature in the last 10 to middle ten days of the year, harvesting the hawthorns after the physicochemical and functional indexes reach standards, and warehousing after metering.

S112: freezing: in order to facilitate the storage and subsequent processing of the haw raw material, the haw after being collected is timely put into a cold storage, and is frozen and preserved at low temperature, and meanwhile, the cell wall structure of the raw material is destroyed by freezing, thereby being beneficial to the leaching of the raw material juice. In addition, the freezing treatment is also convenient for preserving the nutrition and functional components of the hawthorn, and simultaneously prevents methanol from rising caused by over-ripening natural enzymolysis of the raw materials.

S12: analyzing nutrition and functional components of the haw raw material and determining processing technological parameters;

because the raw materials of different varieties and batches have different maturity and different storage time, the raw materials have different aging degree and nutrition and functional components, so that the existing components of the raw materials are necessary to be analyzed, tested and tested before each batch of raw materials are processed, so that main production process parameters can be conveniently and timely adjusted, and the quality and stability of the products are ensured.

The step S12 specifically includes:

S121: analysis of nutrition and functional components of raw materials: accurately weighing a small amount of haw raw materials according to the weight ratio of 1: crushing and pulping according to the weight ratio of 1, separating clear juice, and conveying the clear juice to a laboratory to detect the contents of total acid, total sugar, reducing sugar, dry extract, methanol, flavone and pectin.

S122: and (3) determining production process parameters: and (3) formulating production process parameters according to the test analysis result, carrying out laboratory small sample test, verifying and modifying the process parameters, and determining final production process parameters.

S13: sorting, cleaning and pre-boiling haw raw materials;

the step S13 specifically includes:

s131: sorting and cleaning: accurately weighing the hawthorns to be processed, pouring the hawthorns into a sorting conveyer belt, removing impurities and rotten fruits, guiding the hawthorns into a cleaning tank, washing the hawthorns cleanly, and draining the hawthorns for later use.

S132: pre-cooking and enzyme deactivation treatment: pouring the weighed haw raw materials into a digester, adding hot pure water at 95 ℃, and carrying out heat preservation treatment for 15-30 min, wherein the weight ratio of the hot pure water to the haw is 1:1 to 1.5.

S2: pulping and enzymolysis treatment

Specifically: the step S2 comprises the following steps:

s21: pulping: the pre-boiled hawthorns are processed according to the following steps: purified water = 1: 1-2 weight percent, and adding water for pulping. And after pulping, washing the pipeline equipment with 20-30L of pure water. Wherein the hawthorn stems and the hawthorn kernels collected in the pulping process are recycled.

S22: enzymolysis: alpha-amylase and cellulase are added into the hawthorn pulp, the addition amount is 0.2-0.5 g/L, the temperature is kept at 55 ℃, the enzymolysis treatment is carried out for 6-16 h, the temperature is reduced to 25-28 ℃, and the hawthorn pulp is subjected to fermentation treatment.

S3: component adjustment

The component adjustment of the haw raw material comprises: according to the technical requirements of the final product to be prepared on physical and chemical and functional indexes, nutritional and functional components such as hawthorn high-flavone extracting solution, hawthorn distillation concentrated solution, hawthorn leaf flavone extracting solution, white granulated sugar, purified water and the like are added, so that the indexes of the wine body after final fermentation can reach the technical requirements.

Further, the ingredients of the haw raw material are specifically adjusted as follows: and (3) measuring indexes such as sugar degree, acidity, flavone, methanol and dry extract of the hawthorn mash after enzymolysis is finished, and adding nutritional and functional components such as hawthorn high-flavone extract, hawthorn distilled concentrate, hawthorn leaf flavone extract, white granulated sugar and purified water according to the technical requirements of the wine body to be fermented, so that the indexes of the wine body after final fermentation can reach the technical requirements. Generally, the enhanced fermented haw wine requires that the fermented alcohol degree is 14-15% vol and the flavone is 6000-7000 mg/L; the alcohol content of the common fermented wine is about 13% vol, and the flavone content is more than 4000 mg/L; the haw brandy raw wine requires about 10% vol of fermented wine, and flavone is not required. The white granulated sugar is added by adopting secondary sugar adding, namely, 120-150 g/L of the white granulated sugar is added before inoculation for the first time, and the white granulated sugar is added 3-5 days after inoculation, namely, the white granulated sugar is added when fermentation is vigorous, so that the yeast can be ensured to successfully start fermentation, and the fermentation is not too hard or stopped.

The raw wine indexes are basically consistent or similar to those of the raw wine in order to ensure the continuity and uniformity of the products, so that the indexes of the raw wine are consistent before fermentation, the high flavone extract of hawthorn, the distilled concentrate of hawthorn wine and the high flavone extract of hawthorn leaves are prepared to fully utilize and extract the nutrients and functional components in the hawthorn fruits and the hawthorn leaves, and the physicochemical and sanitary indexes such as wine, sugar, acid, dry extract and methanol of the fermentation liquid and the functional indexes such as flavone and pectin of the fermentation liquid are adjusted to reach preset indexes and requirements, so that the quality uniformity and consistency of the products are ensured.

Wherein the preparation method of the hawthorn high flavone extract, the hawthorn wine distillation concentrate and the hawthorn leaf extract used in component adjustment comprises the following steps:

s31: preparing a haw high flavone extracting solution:

the main functional components in the hawthorn raw material, such as flavone, pectin and the like, have good water solubility, have large solubility difference along with temperature change, and are not decomposed, evaporated or destroyed due to overhigh temperature; therefore, the functional components such as flavone, pectin and the like and a small amount of sugar acid components in the hawthorn raw material are extracted by high-temperature cooking, so that the raw material is easier to process and crush. Evaporating and concentrating the decoction to obtain fructus crataegi high flavone extract for adjusting nutrition and function index such as sugar acid and flavone before fermentation of raw wine.

The specific preparation process is as follows: sorting and cleaning hawthorns, pouring the hawthorns into a digester, and mixing the hawthorns according to the weight ratio of 1:1 adding pure water, steaming at 90-95 ℃ for 30-60 min, taking out hawthorn for pulping, continuously preserving the temperature of 90 ℃ for evaporating for 1-3 h, stopping evaporating when the concentration of the flavone reaches 6000-8000 mg/L as measured in the index, and naturally cooling to 26-28 ℃ for adjusting the components before fermentation.

In some embodiments, the hawthorn high-flavone extract can be obtained by using the cooking solution obtained by pretreatment in the step S1 as a raw material.

S32: preparation of hawthorn wine distillation concentrate: the inventors studied and found that, when raw brandy is distilled, only a small amount of low boiling point components such as ethanol, methanol, acetaldehyde, volatile acid and the like are transferred to raw brandy during distillation, and most other nutritional and functional components such as sugar, fruit acids, flavonoids, tannins, pectin and the like remain in the distilled raffinate and are further concentrated, so that the distilled raffinate is recycled in the embodiment. In addition, in the distillation process, as the high-temperature sterilization and removal of harmful low-boiling components such as methanol, acetaldehyde and the like and the further concentration of functional components such as flavone and the like are realized, the nutrition and the content of the functional components of the distillation concentrated solution are better than those of the original wine besides ethanol. Therefore, as long as the peculiar smell and the sediment components generated in the distillation process are removed, the distilled concentrate of the hawthorn wine can be completely used as a nutrition and function regulator for processing the hawthorn fermented wine, thereby changing waste into valuable.

The preparation method of the hawthorn wine distillation concentrated solution comprises the following steps: adding 1-2 g/L of special carbon for wine into the hawthorn wine distillation residual liquid (accounting for about 1/2-2/3 of the volume of the hawthorn wine before distillation), stirring for 10-30 min, standing for 24-48 h, filtering with diatomite until the liquor is clear, sampling and detecting indexes of alcohol degree, total acid, volatile acid, total sugar, dry extract, methanol and flavone for later use.

In some embodiments, the hawthorn distillate concentrate can be obtained by performing the above treatment with the raffinate distilled in step S7.

S33: preparing a haw leaf extract:

the inventor researches find that the hawthorn leaves contain nutrition and medicinal components similar to pulp, including flavonoids, flavans, organic acids, triterpenes, steroids, aromatic compounds and the like, and particularly the total flavone content is far higher than that of fruits; the content of each amino acid in the haw leaves is 3-8 times higher than that of fruits, and the content of vitamin is about 10 times higher; the application value is not inferior to that of hawthorn pulp.

In this embodiment, the preparation method of the haw leaf extract specifically includes:

s331: collecting, drying and crushing hawthorn leaves: the young buds of the tips of the hawthorns can be collected after the flowering phase of the hawthorns is ended in 4 and 5 months each year, the flavone content is highest, and the collection does not influence the fruit setting of the hawthorns; meanwhile, the hawthorn trees are trimmed, and the nutrient supply to fruits is facilitated. Or collecting green leaves on the tree after the end of the hawthorn harvesting in 10 months each year, wherein the collected green leaves have high flavone content and do not affect the growth of the hawthorn tree. And (5) immediately drying or naturally airing after the collection is finished so as to facilitate the preservation and crushing and prevent mildew. And the materials can be crushed and bagged after being dried, so that the occupied space is reduced, and the storage is facilitated.

S332: preparing a haw leaf high-flavone extracting solution: the preparation of the haw leaf high flavone extracting solution is simple and quick, and does not need long time, and the inventor tests and researches determine that the alcohol extraction effect is optimal, and the main factors influencing the flavone extraction are as follows: extracting time, feed-liquid ratio, extracting temperature and alcohol content of the extracting solution. The best extraction parameters are: the extraction temperature is 70-80 ℃, the extraction time is 8-15 min, and the weight ratio of the feed liquid is 1: 4-6, and the alcohol content of the extracting solution is 55-65%vol.

S333: and (3) deodorizing and dealcoholizing the high-flavone extract of the haw leaves: the high flavone extract of haw leaves has high alcohol content, easy preservation and no influence on use, and has high chlorophyll content, and the extract has slight green grass smell and green color, so that the haw leaves need alcohol and smell eliminating and impurity eliminating treatment before being added into fermentation liquid for use. In this example, distillation is used to recover ethanol and the activated carbon is used for the deodorization treatment, and the specific parameters depend on the use condition.

S4: inoculating fermentation

The step S4 specifically comprises the following steps:

s41: according to the total amount of materials after secondary sugar adding, adding 150-250 mg/L of dry yeast special for fermenting hawthorn wine, adding 20 times of warm water with sugar degree of 8-12 BX degree at 35-40 ℃ into the dry yeast, activating for 15-30 min, and adding the yeast into wine after obvious fermentation signs.

S42: after inoculation, the temperature-controlled fermentation can be started, the inoculation temperature is 25-28 ℃, and after the feed liquid is obviously fermented, the fermentation temperature is controlled at 22-25 ℃.

Specifically, the fermentation of the haw raw material needs to be managed and terminated when the inoculation fermentation is performed, and the step S42 comprises the following steps:

s421: and (3) fermentation management of the haw wine base: after inoculation, the temperature-controlled fermentation can be started, the fermentation inoculation temperature is 25-28 ℃, so that the yeast can quickly start fermentation, after the feed liquid is obviously fermented, the temperature-controlled fermentation is started, the fermentation temperature is controlled at 22-25 ℃, the control temperature is needed to be controlled in the fermentation process so that the temperature slowly fluctuates in the fermentation temperature range, the control cannot be lost, the too high temperature is caused, the fermentation is too violent, or the fermentation is stopped due to rapid cooling, and the quality of the raw wine is seriously damaged. The measurement temperature was recorded every 6 hours during fermentation, and the alcohol content, total sugar and volatile acid were measured every 24 hours. In addition, alcohol content, sugar content, acidity, flavone, methanol and dry extract are measured before each sugar addition and fermentation termination, and the change of fermentation process is known. In the fermentation process, excessive contact with air and stirring are strictly forbidden to prevent acetic acid bacteria infection; and avoid pectin in the raw materials from being incapable of flocculating and precipitating due to excessive stirring to form a colloid solution, thereby influencing the stability work such as subsequent clarification and the like.

S422: fermentation termination: when the sugar degree of the fermentation liquid is reduced to below 10g/L, the liquid surface skin slag begins to sink, and no bubbles are generated, so that the main fermentation is finished. At the moment, the temperature and stirring can be no longer controlled, and the potassium metabisulfite is added into the fermentation tank to adjust the total SO ₂ The content is 60-80 mg/L, which is favorable for the sedimentation and natural clarification of the skin slag.

S5: separation

The separation steps of the haw fermented sake comprise: and after the fermentation is finished for 5 to 10 days, separating the fermentation supernatant for the first time, adopting an open type pouring tank, pouring out the supernatant, and storing the supernatant after the tank is full, so as to treat the supernatant after the tank is finished. And (3) after the skin residue sediment generated by fermentation is combined, carrying out secondary separation of supernatant after continuing natural sediment for 10-20 days, and storing the supernatant and the supernatant poured out for the first time in a tank. The supernatant is subjected to the ageing step of the step S6, and the rest skin residue is precipitated and is subjected to the distillation treatment of the step S7.

S6: ageing

The ageing step comprises the following steps: aging for 3-6 months, pouring for 2-3 times, removing wine mud and residue components, and making colloid and filter after the wine body is stable and the flavor components are associated. Filtering and clarifying after the sizing is finished, filtering by diatomite in a grading way, mixing coarse soil with coarse and fine soil, and filtering the wine liquid until clarifying for later use.

The ageing step is also a stability treatment process, impurities in the wine are removed through processes such as pouring glue into a tank when ageing, the stability treatment after blending mainly refers to cold stability treatment, namely cold unstable impurities in the wine are removed through freezing treatment at a temperature close to the freezing point of the wine, and precipitation of the wine due to temperature change is avoided after bottling.

Specifically, the stability treatment of the haw fermented wine: the fermented sake transferred into the storage stage is not stable, has obvious yeast taste, and small molecular components in the wine are frequent in movement and cannot be immediately glued or filtered for use. Therefore, in the embodiment, after 3-6 months of ageing treatment, pouring the wine lees and the wine foot components are removed after 2-3 times of pouring, and after the wine body is stable and the flavor components are associated, the stability treatment such as glue dropping and filtering is carried out. During the glue feeding, a laboratory sample test can be carried out first, a proper glue feeding material is selected, and the minimum dosage and time are determined. Filtering and clarifying after the sizing is finished. Because the raw wine contains higher pectin components, the wine body is thicker, diatomite can be used for graded filtration during filtration, coarse soil is firstly used, then coarse and fine soil are mixed, and finally fine soil is used for filtering wine liquid until the wine liquid is clear for standby. In addition, the fermented wine base produced by the invention has a large amount of pectin stored, is thick like oil, is beneficial to taste, health care and shelf life stability, is sensitive to ethanol concentration and acidity, and can easily cause pectin to gel out and destroy the stability if the alcohol content and the acidity are improved. Therefore, if the reinforced high-degree haw wine is prepared, special glue should be removed first, and part of pectin can be removed. This is also the difference between the haw wine of the present invention and the conventional fruit wine.

S7: distillation

The distillation step comprises: the peel residue wine produced after fermentation can be subjected to horizontal screw centrifugal treatment, most of dry solids are separated, and the peel residue wine can be dried or aired for feed. The liquid phase component obtained after centrifugal treatment can be directly distilled by a skin residue distillation device to be processed into raw brandy, and can be used for distilled liquor or adjusting alcohol degree.

Specifically, the skin dreg wine distillation treatment: the peel and residue wine produced after fermentation contains a large amount of protein sediment, pectin sediment and pulp sediment besides the alcoholic strength, sugar degree and acidity components contained in the sake, is not easy to clarify and filter, can be subjected to horizontal screw centrifugal treatment firstly, and can be used for separating most of dry solids, and can be dried or aired for feed. The liquid phase component obtained after centrifugal treatment is not suitable for fermented wine because of poor flavor, can be directly distilled by a skin residue distillation device, is processed into raw brandy, and can be used for distilled wine or alcohol degree adjustment.

S8: and (3) blending:

filtering and clarifying raw wine, and performing full test on the raw wine by timely sampling to determine alcohol content, total acid, volatile acid, total sugar, flavone, dry extract, methanol and total SO ₂ Equivalent physical and functional indexIt is determined that all the components reach enterprise internal control indexes and country related health indexes, and then the components can be used for blending.

The preparation method of the haw fermented wine comprises the following steps: blending is a key link in the processing and production of all wines; only by blending, flaws and defects in the product can be removed, and the unique style of the product is formed. No matter how strict the production process is controlled, the quality of finished products of all raw wines cannot be guaranteed, the basic quality of all raw wines cannot be guaranteed to be consistent, and the same style is formed, so that the quality and style of each batch of the same product are basically consistent through blending, obvious quality and style differences exist between different products, various products can be produced, and the market and consumer demands are met. Specifically, filtering and clarifying the raw wine, and reasonably selecting the ratio of the raw wine according to index requirements.

The preparation of the haw fermented wine comprises the following aspects: (1) alcohol content: generally, the fermented wine is required to be 12-13% vol, if the wine degree is not required to be met individually, a small amount of haw distilled wine is added for scheduling, and the haw distilled wine needs to be deodorized in advance until no peculiar smell exists. The alcohol content of the enhanced fermented wine is 16-18%vol, and the enhanced fermented wine is prepared by distilled liquor. (2) acidity: the sugar content of the finished product is generally required to be 5-9 g/L, the sugar content of the finished product is regulated according to different sugar contents, the dry wine is generally slightly lower, the sweet wine is slightly higher, the fine adjustment and the acid reduction are carried out by adopting a physical method or a chemical method, and the acid is generally not supplemented any more. (3) sugar degree: the sugar content range is determined according to the type of finished products, the sugar content of the haw fermented wine is below 15g/L, the semi-dry wine is 15-30 g/L, the semi-sweet wine is 30-50 g/L, and the sweet wine is above 50 g/L. (4) flavone: the common fermented wine is 3500mg/L or more, and the high-flavone wine is 6000mg/L or more. The above is index requirement of haw fermented wine, and the ratio of raw wine is selected reasonably according to the index requirement. In addition, the taste is required to be paid attention to when the wine is blended, the raw wine has no peculiar smell, especially bitter taste and excessive oxidation taste, for example, the taste has obvious bitter taste or oxidation taste, and the debittering or deodorizing treatment is required.

In the step S6, the base wine is subjected to a stabilization treatment before blending, and in a preferred embodiment, the semi-finished wine is also subjected to a stabilization treatment after blending.

S9: filling and packaging

The filling and packaging steps of the haw fermented wine comprise: after the product is prepared, the sample should be immediately sent to test physicochemical indexes and carry out sensory evaluation. And after all the materials are qualified, transferring the materials into a freezing tank, carrying out heat preservation treatment at a temperature of 1 ℃ above the freezing point of the product, and filtering the materials until the materials are clarified and then filling the materials after the materials are qualified through a cold stability test for about 7 to 10 days.

The main working procedures and requirements of the filling and packaging workshop are as follows:

checking and loading the bottle: opening the bottle box, checking the quality of empty bottles in the box, and picking up waste products for treatment when the bottle mouth and the bottle body are damaged and cracked; the product is singly stored for standby after slight scratches and abrasion; the production is put in without obvious quality problems.

Washing the bottle: SO-containing bottle cleaning agent ₂ Is cleaned by clean water circulation, SO ₂ The concentration of the water in the circulating pool is regulated to be 50-60 mg/L, and whether the water is replaced or not is determined according to the water quality clean degree in the circulating pool. Controlling the flushing water pressure to ensure that the inner wall of the bottle is completely cleaned in place, controlling the residual water in the bottle, checking that the inner wall and the outer wall of the bottle are completely wet, clean and free from dirt, and transferring the bottle into the flushing bottle; the bottle with dirt can be brushed by a bottle brushing machine.

And (3) bottle flushing: the water for flushing the bottle needs to be softened water, the water pressure for flushing the bottle needs to be paid attention to when the bottle is flushed, the pressure is adjusted to enable the bottle to be flushed to the bottom of the bottle, flushing is not clean when the pressure is insufficient, and water waste is caused when the pressure is too high; and draining the empty bottle after the bottle flushing is finished, wherein the water in the bottle is not more than 3 drops.

Empty bottle light inspection: checking the empty bottle quality under a fluorescent lamp, and returning to the bottle washing procedure for re-washing when spots, impurities and foreign matters are found in the empty bottle; returning to the bottle inspection and independently processing if the bottle mouth or the bottle body has quality problems; clean and no quality problem.

And (3) bottling: the filling machine is fixed in volume in advance before bottling, and the capacity is ensured to be not lower than the standard capacity. The filling head is required to be cleaned frequently and kept clean; sterilizing the filling machine with 75% vol alcohol before and after filling; ultraviolet ray sterilization is necessary before and after each use in the filling room.

Constant volume: and after the filling is finished, the specific capacity of each bottle of wine is adjusted according to the standard requirement, and negative deviation cannot occur. The positive bias is required to be no greater than 10mL.

And (3) lamp inspection: checking whether the wine in the bottle has foreign matters or impurities through a fluorescent lamp, wherein the wine is required to have no obvious foreign matters, and the fluff with the size of more than 2mm is not required to be detected, and the fluff with the size of less than 2mm is not required to be more than 3; all the wine with foreign matters must be detected, and the wine is poured back and filtered again.

Plugging: the qualified wine for light inspection must be immediately plugged so as to avoid oxidation or foreign matters entering; the plugging requirement is tight sealing, no gap or leakage, and no inclined deformation of appearance; all cork stoppers must be sterilized by ozone prior to use.

Cleaning: immediately cleaning after the plugging is finished, cleaning the residual wine on the outer wall of the bottle with clean water, checking the appearance quality during cleaning, and cleaning the outer wall of the bottle with clean wet rag if necessary.

And (3) drying: the temperature and time are controlled during drying, so that the water on the outer wall of the bottle and the bottle cap is preferably dried, and meanwhile, the outer wall of the bottle is ensured not to be provided with watermarks.

Labeling: checking whether the used trademark is qualified or not before labeling, and whether the outer wall of the bottle is dry or not; the labeling is required to be smooth and firm, and the phenomena of loosening, deflection and breakage cannot be caused.

Code spraying: before spraying the code, checking whether the bottle cap is clean, requiring clear and neat code spraying, moderate font size, accurate date, and avoiding missing spraying and re-spraying.

Rechecking: and (3) comprehensively checking the internal quality, appearance, bottle cap, code spraying and labeling of the bottled wine under a fluorescent lamp, transferring the qualified person to the next procedure, detecting the unqualified person, and transferring to the former procedure.

Boxing: checking whether the box corresponds to the alcohol content and the outer box variety at the back, and whether the box is dirty or not. Care must be taken to fold the box so that the box must not be torn or soiled. The closure should be carefully closed and the closure should not be biased or broken.

Boxing: checking whether the used outer box is consistent with the previous wine and box, and whether the date of the qualification certificate is consistent with the date of the bottle cap; the boxing is correct and tidy, more or less boxing is not needed, and the sealing is tidy and is not offset or loose; the box code spraying has correct and clear date, moderate font size and no missing spraying and re-spraying phenomenon.

And (5) warehousing: when in warehouse entry, the utility model needs to be taken and put lightly, the stacking is neat, and the marks are clear; during warehouse entry, the warehouse entry is checked together with the safekeeping and quality inspection personnel, and the warehouse entry can be formally performed after the sample is reserved for the inspection; when the warehouse is in warehouse, the time, the number, the specification and the alcohol degree are clearly identified in the handover, and the three parties of the workshop, the quality inspection and the warehouse are signed together, so that the warehouse can be completed.

Through the steps, the preparation of the hawthorn wine is finished, the hawthorn wine is filled and packaged, and the quality index and the taste requirement of the hawthorn wine prepared by the preferred embodiment of the invention are described as follows: (1) sensory index: wherein the appearance is required to be golden to red, amber, clear and transparent; the aroma requirement has the special fruit aroma of hawthorns and the aroma of fermented wine, and the fruit aroma is rich; the taste is required to be mellow and sweet, and the sour and sweet taste is good. (2) physicochemical index: the alcohol content is required to be 10-18%vol (depending on the specific requirements of the product); the acidity is required to be 5-9 g/L, if the acidity is too low, the wine body is light, and if the acidity is too high, the wine body is difficult to be imported; the sugar content of the haw fermented wine is less than 15g/L, the semi-dry wine is 15-30 g/L, the semi-sweet wine is 30-50 g/L, and the sweet wine is more than 50 g/L. (3) functional index: the total flavone content must be greater than 3500mg/L, and the high flavone haw wine must be greater than 6000mg/L. (4) hygienic index: the methanol content is less than 200mg/L (the national standard is less than 400 mg/L).

Another preferred embodiment of the invention provides a fermented wine of haw total ingredients, which is prepared by the preparation method.

The fermentation technology and the modern biological extraction technology are adopted in the preferred embodiment of the invention, a brand new processing way of the hawthorn wine is developed, so that the nutrition and functional components such as pectin, flavone, tannin, fruit acid, vitamin and the like in the hawthorn and the hawthorn leaves are extracted, utilized and reserved to the greatest extent, no any toxic and harmful components are generated in the processing process without any artificial damage or change, the processing process is low in consumption, green, natural and environment-friendly, no food additive is added in the processed product, the non-hawthorn contains functional components, the product is rich in various nutrition and functional components in the hawthorn raw materials, and the product is a natural green environment-friendly food.

The method is a thick mash full slag fermentation method, namely, the thick hawthorn pulp after pulping is used for treating pectin and separating clear juice without adding pectase, but only uses cellulase and celluloseAnd (3) liquefying amylase, adding a hawthorn high-flavone extracting solution, a hawthorn distilled concentrate, a hawthorn leaf extracting solution and white granulated sugar to regulate nutrition and functional components, inoculating dry yeast special for hawthorn wine to perform full-dreg fermentation, naturally prolonging fermentation time and easily controlling fermentation temperature by utilizing the inhibiting effect of concentrated material fermentation on the yeast, naturally condensing and precipitating redundant pectin components in the feed liquid by utilizing the gel effect of alcohol generated in the fermentation process under the high-acid condition, and quickly adsorbing and settling large-particle pulp components in the feed liquid in the later fermentation stage to accelerate the clarification of the raw wine, so that various nutrition and functional components in the hawthorn raw material are completely reserved and extracted, separated from solid phase of the hawthorn raw material and transferred into the hawthorn wine. All the ingredients of the haw raw materials, except a small amount of haw stems and kernels (the kernels are independently recycled and can be used for extracting haw essential oil and preparing haw smoked liquid), and the like, are basically free of nutrition and functional ingredients, residues (about 20% of total weight of the haw) without fermentation utilization value are abandoned in the processing process (can be directly used as feed or used for feed processing), all the other nutrition and functional ingredients are completely preserved, the haw full-ingredient utilization is truly achieved, and the residual value of the raw materials is furthest excavated.

In the existing processing technology of haw wine, pectin is degraded into galacturonic acid because pectase is added in the preparation process to improve juice yield and facilitate clarification and filtration, and the processes of degassing, acid reducing, centrifuging and the like are required before fermentation. Specifically, adding pectase can result in the generation of a large amount of methanol, which is the most main harmful impurity in the fruit wine, and in order to remove methanol, a degassing procedure has to be added, so that the cost is increased, and the fragrance of the hawthorn is lost due to degassing; meanwhile, as pectin is degraded, the wine body becomes thin, the flavor is low, the taste is slightly sour, the acid needs to be reduced, the wine body is thinner due to the acid reduction, and a great amount of flavone which is a main functional component in the hawthorn wine is lost in the acid reduction process, so that the quality of the wine is seriously influenced; in order to separate the residues, the juice is kept fermented, and centrifugation is performed before fermentation, but the centrifugation step causes loss of nutrients and functional components. The three procedures are the difficult problems which must be solved in the existing production process of the hawthorn wine, the inventor provides a scheme of thick pulp full slag fermentation through years of research experiments, namely, the whole fruit is pulped and crushed without separating skin slag, the whole fruit is fermented with full components, and only the components of feed liquid are adjusted before fermentation; thus, the problems brought by the processes are solved, and the problems of light taste, poor flavor of partial acid and hawthorn, high methanol content, quick head rising after drinking and the like are solved.

The background section of the present invention may contain background information about the problem or environment of the present invention rather than the prior art described by others. Accordingly, inclusion in the background section is not an admission of prior art by the applicant.

The foregoing is a further detailed description of the invention in connection with specific/preferred embodiments, and it is not intended that the invention be limited to such description. It will be apparent to those skilled in the art that several alternatives or modifications can be made to the described embodiments without departing from the spirit of the invention, and these alternatives or modifications should be considered to be within the scope of the invention. In the description of the present specification, reference to the terms "one embodiment," "some embodiments," "preferred embodiments," "examples," "specific examples," or "some examples," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, schematic representations of the above terms are not necessarily directed to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, the different embodiments or examples described in this specification and the features of the different embodiments or examples may be combined and combined by those skilled in the art without contradiction. Although embodiments of the present invention and their advantages have been described in detail, it should be understood that various changes, substitutions and alterations can be made herein without departing from the scope as defined by the appended claims.

Claims (7)

1. The preparation method of the hawthorn full-ingredient fermented wine is characterized by comprising the following steps of:

s1: pretreatment: taking fresh hawthorn fruits as raw materials, cleaning the frozen raw materials, and adding pure water for cooking to obtain cooking liquid containing hawthorn fruits;

s2: pulping and enzymolysis treatment: taking out fructus crataegi from the decoction containing fructus crataegi in step S1, adding pure water into fructus crataegi, pulping, adding a predetermined amount of alpha-amylase and cellulase, and performing enzymolysis at a predetermined temperature to obtain fructus crataegi mash; wherein, the pulping step is to mix the pretreated hawthorns according to hawthorns: pure water = 1: 1-2 adding pure water for pulping, wherein the total addition amount of the alpha-amylase and the cellulase added in the enzymolysis treatment step is 0.2-0.5 g/L, and the temperature is kept at 50-55 ℃, and the temperature is reduced to 25-28 ℃ after enzymolysis for 6-16 hours to obtain hawthorn mash;

s3: component adjustment: according to the technical requirements of the haw wine base to be prepared on physical and chemical and functional indexes, simultaneously adding a haw extract, a haw distillation concentrate, a haw leaf flavone extract and white granulated sugar into the haw mash to adjust nutrition and functional components; the preparation method of the hawthorn extract comprises the following steps: evaporating the cooking liquid obtained after the hawthorn is fished out in the step S2, measuring the flavone concentration in the evaporation process, and stopping evaporating when the flavone concentration reaches 6000-8000 mg/L to obtain the hawthorn extract; the preparation method of the hawthorn distillation concentrated solution comprises the following steps: when the skin residue sediment separated in the step S5 is distilled, adding 1-2 per mill of special carbon for wine into the distilled residual liquid of distilled wine, stirring for 10-30 min, standing for 24-48 h, and filtering with diatomite until the mixture is clarified to obtain hawthorn distilled concentrate; the preparation method of the haw leaf flavone extracting solution comprises the following steps: drying and crushing hawthorn leaves, extracting by using an extracting solution, and distilling to obtain the hawthorn leaf flavone extracting solution, wherein the extracting temperature in the extracting step is 70-80 ℃, the extracting time is 8-15 min, and the weight ratio of feed liquid is 1: 4-6, and the alcoholic strength of the extracting solution is 55-65 degrees;

S4: inoculating and fermenting: adding dry yeast for inoculation, and then controlling the temperature for fermentation;

s5: separating: after fermentation is finished, separating the fermented material to obtain supernatant and skin residue precipitate;

s6: aging: aging the supernatant obtained in the step S5 to obtain the hawthorn wine base;

s7: and (3) distilling: distilling the skin residue precipitate obtained in the step S5 to obtain distilled liquor;

s8: and (3) blending: and (3) according to the blending requirement of the hawthorn wine to be prepared, blending the hawthorn wine base obtained in the step (S6) and/or the distilled wine obtained in the step (S7) to obtain the hawthorn wine.

2. The preparation method according to claim 1, wherein step S1 specifically comprises: cleaning raw materials frozen at a low temperature below-18 ℃ by taking fresh hawthorns as raw materials, adding the raw materials into a cooking container, adding hot pure water at 90-95 ℃ and preserving heat for 30-60 min, wherein the weight ratio of the added hot pure water to the raw materials is 1:1 to 1.5.

3. The preparation method according to claim 1, wherein in the step S4, dry yeast is added according to the weight proportion of 150-250 mg/L according to the total amount of materials, and the dry yeast is added into warm water with 20 times of weight for activation treatment for 15-30 min before the dry yeast is added, wherein the sugar degree of the warm water is 8-12 BX degrees, and the temperature is 35-40 ℃.

4. A method according to claim 3, wherein after adding dry yeast for inoculation, the temperature-controlled fermentation is started, wherein the inoculation temperature is 25-28 ℃, and after at least partial fermentation of the feed liquid, the fermentation temperature is controlled at 22-25 ℃.

5. The preparation method according to claim 1, wherein step S5 specifically comprises: and (3) after the fermentation in the step S4 is finished for 5 to 10 days, separating the fermented material for the first time to obtain supernatant and skin residue sediment, and then, re-precipitating the skin residue sediment obtained by the first separation for 10 to 20 days, and separating for the second time to obtain supernatant and skin residue sediment.

6. The preparation method according to claim 1, wherein step S6 specifically comprises: aging for 3-6 months, pouring for 2-3 times, removing wine mud and wine foot components, and sequentially performing colloid discharging and filtering treatment after the wine body is stable; the filtering treatment is carried out by using diatomite for grading filtration, and the wine liquid is filtered to be clear by adopting multi-stage diatomite from coarse to fine in sequence, so as to obtain the hawthorn wine base.

7. A fermented wine of hawthorn fruit whole ingredients, characterized in that it is prepared by the preparation method of any one of claims 1 to 6.