CN101260351A - Method for brewing exogenous amino acid regulating and controlling fruit wine - Google Patents
Method for brewing exogenous amino acid regulating and controlling fruit wine Download PDFInfo
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- CN101260351A CN101260351A CNA200810027467XA CN200810027467A CN101260351A CN 101260351 A CN101260351 A CN 101260351A CN A200810027467X A CNA200810027467X A CN A200810027467XA CN 200810027467 A CN200810027467 A CN 200810027467A CN 101260351 A CN101260351 A CN 101260351A
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Abstract
The invention discloses a brewing method using extraneous source amino acid to regulate and control fruit wine. The method comprises that: fruit raw materials undergo pretreatment, crushing and constituent adjustment, and are added with compound amino acid such as glutamic acid and so on; full-range low temperature fermentation is performed; proline is added, aged, blended, clarified and filtered in post-fermentation process; and finally fermenting fruit wine is obtained through brewing, wherein, amino acid is added before the fermentation until the concentration of the amino acid is between 150 and 210ppm, the complex formula ratio of the fruit wine is that: the mass ratio of glutamic acid, arginine and serine is 3-4:1-2:0-1; when the main fermentation is finished, lees are separated, and the proline is added into wine liquid until the concentration of the wine liquid is between 50 and 100ppm. The fruit wine brewed by the invention has attractive luster, limpidness, mellow taste, strong sense of structure, outstanding typicality, harmonic fruit fragrance and wine fragrance, rich nutrition, simple process and low cost.
Description
Technical field
The present invention relates to the brewing fruit wine field, particularly a kind of brewing method that adds exogenous amino acid regulating and controlling south fruit wine.
Background technology
China's southern area abounds with tropical and subtropical zone characteristic fruits such as lichee, longan and pineapple.At present China's lichee cultivated area is about 600,000 hectares, 1,300,000 tons of annual production, account for respectively world's lichee total area 84.5% and lichee ultimate production 70.5%; The longan cultivated area is about 460,000 hectares, 940,000 tons of output, account for respectively world's longan total area 73.6% and ultimate production 59.7%.Southern characteristic fruits such as plantation lichee, longan have become the important channel that farmers' income is improved in particularly poor mountain area, China South China.But because the fruit harvest phases such as lichee, longan are short, the marketing fresh radius is little, the not anti-storage of fruit, and the fruit quantity that rots every year accounts for 20% of ultimate production, has caused great financial loss, so the deep processing of development characteristic fruit becomes the task of top priority.
One of mode of fruit being carried out deep processing is that it is brewageed into fruit wine.In the existing technique for brewing fruit wine, generally select yeast saccharomyces cerevisiae vinous for use, but because the component difference of fruit juice such as Lychee juice and Sucus Vitis viniferae, the fruit juice fermentation phenomenon slow or that stagnate that often occurs fermenting, influence fruit juice fermentation major cause slow or stagnation is the zymic nutrition problem---can assimilate nitrogenous source.It is generally acknowledged that the utilizable nitrogenous source form of yeast is ammonia and a-amino acid, when the a-amino acid in the distiller's wort lacks or ratio when unreasonable, can produce a series of influence to wine brewing, as: suppress the zymic breeding, produce the yeast degradation phenomena, so that sugar-fermenting is slow or stagnation; Synthetic amino acid that contains S such as halfcystine etc., the nitrogenous precursor substance of methionine(Met) reduces, and causes producing too much hydrogen sulfide, reduces the quality of wine; Also may induce yeast self to synthesize some amino acid,, thereby produce a large amount of materials such as di-acetyl as Xie Ansuan etc.; Cause a large amount of generations of urethanum in the wine liquid, edible back produces carcinogenesis to human body; A large amount of higher alcohols materials that generate influence the quality of wine, make people's intoxicating of having a headache after drinking easily; Influence the clarification of wine body etc.Amino acid in the fruit wine is not only the nutrition of human body, also is the required during the fermentation nutrition of yeast, plays a part very important to the normal fermentation of fruit wine.The nitrogenous source deficiency can cause wine fermentation incomplete, and alcoholic strength is low, defectives such as residual sugar height and potato spirit content height.
Summary of the invention
It is unbalanced to the present invention is directed to southern fruit juice (Lychee juice, longan juice etc.) aminoacids content deficiency and component, wine fermentation is not thorough, high and the high shortcoming of potato spirit content of residual sugar provides a kind of by adding the brewing method that exogenous amino acid improves fermentation, reduces the exogenous amino acid regulating and controlling fruit wine of residual sugar and potato spirit.
Purpose of the present invention is achieved through the following technical solutions:
The brewing method of exogenous amino acid regulating and controlling fruit wine comprises the steps:
(1) fruit raw material pre-treatment, fragmentation, composition are regulated;
(2) add compound total free aminoacids: in fruit juice, add amino acid, to amino acid concentration be 150～210ppm; Amino acid whose compound prescription is: L-glutamic acid: arginine: the Serine weight ratio is 3～4: 1～2: 0～1;
(3) Primary Fermentation; Primary Fermentation is a low temperature fermentation;
(4) add proline(Pro) in the ferment process of back: the back ferment is a low temperature fermentation, enters the back ferment in the Primary Fermentation process when karusen proportion reduces to 0.995～1.000; Wine mud is separated, in wine liquid, adds proline(Pro), to concentration of proline be 50～100ppm;
(5) obtain fermentation fruit wine after ageing, allotment, clarification, the filtration.
Described raw materials pretreatment is with fresh fruit beta pruning defoliation, rejects dehiscent fruit, decayed fruit, disease fruit, washes, drains, and removes pericarp and fruit stone.
Described fragmentation is that the fruit juice after draining is passed through Mechanical Crushing, and it is 40～90ppm that stream adds food grade sulfurous acid solution to its concentration.
It is in tartrate that described composition is regulated, adopt food grade tartrate with fragmentation after the acidity adjustment of fruit juice be 4.5～6.0g/L, add yeast simultaneously, to yeast concn be 100～200ppm, add the liquid polygalacturonase, to polygalacturonase concentration be 40～60ppm.In tartrate, described acidity is preferably 5.0g/L.
The low temperature fermentation of described Primary Fermentation is that the temperature with fermenting process is controlled in 12～18 ℃ of scopes, and fermentation time is 10～15 days.
Described back ferment low temperature fermentation is that the temperature with fermenting process is controlled in 12～18 ℃ of scopes, and fermentation time is 2～4 days.
Described fine earth also comprises membrane filtration after filtering, and described filter membrane aperture is 0.25～0.50 μ m, sterile filling, decals, vanning then.Described filtration is to adopt diatomite filter to carry out that thick soil filters and the fine earth filtration obtains fruit wine the product after the clarification.
The present invention compared with prior art has following advantage and beneficial effect:
(1) the present invention adds exogenous amino acid in the fruit juice, forms with the amino acid of adjusting fruit juice, thereby for the N source material of appropriate level is provided in the yeast fermentation process, improves yeast metabolism, makes total reducing sugar (g/L glucose meter) content be lower than 2.9; Higher alcohols content is lower than 1.09g/L.
(2) the present invention can reduce higher alcohols content by the control of amino acid whose composition and content, promotes the generation of Ester, thereby improves the local flavor of fruit wine.
(3) the present invention replenishes the preferred N of zymic source material---proline(Pro) in the ferment process of back, promotes back ferment, after-ripening and fragrance to transform.
(4) tempting, the clear of the fruit wine color and luster produced of the present invention, mouthfeel is mellow, the structure sense is strong, typicalness outstanding, has harmonious fruital and aroma, and is nutritious.
(5) technology of the present invention is simple, and cost is low.
Embodiment
Below in conjunction with embodiment the present invention is done further detailed description, but embodiments of the present invention are not limited thereto.
Embodiment 1
With black leaf lichee is raw material, with fresh lichee beta pruning defoliation, reject dehiscent fruit, decayed fruit, rot really and the insect pest fruit, after washing, draining, adopt mechanical means to remove shell and fruit stone, with the litchi pulp fragmentation, get in the fermentor tank by spiral pump, and to add food grade sulfurous acid solution to its concentration at spiral pump place stream be 50ppm.Then with food grade tartrate with fragmentation after the acidity adjustment of Lychee juice to 5.0g/L (in tartrate), pH regulator is 3.3, adding yeast to its concentration simultaneously is 150ppm, adding liquid polygalacturonase to its concentration is 40ppm.Adding L-glutamic acid to its concentration is 100ppm, and arginine to its concentration is 50ppm, and Serine to its concentration is 25ppm.The temperature of fermenting process is controlled in 14～15 ℃ of scopes, and fermentation time is 14 days, and when karusen proportion reduced to 0.997, Primary Fermentation finished.Separate wine mud, interpolation proline(Pro) to its concentration is 80ppm in the wine liquid.The temperature of back ferment process is controlled in 14～15 ℃ of scopes, and fermentation time is 4 days.Change the wine after the fermentation over to wine storing jar, basin adds full as far as possible, and adding sulfurous acid solution to its concentration is 100ppm, carries out ageing under 15～19 ℃ of temperature.Quality index according to finished wine requires to allocate to blend; Former wine after the allotment adds bentonite and plays the glue precipitation; Fruit wine behind the following glue carries out through diatomite filter that thick soil filters and fine earth obtains fruit wine after filtering twice filtration; Fruit wine is again behind the membrane filtration through 0.25 μ m, sterile filling.
The physical and chemical index of product: (% is 12 ± 1 V/V) to alcohol; Total reducing sugar (g/L glucose meter) is 2.1; Total acid (g/L is in tartrate) is 6.2; Volatile acid (g/L is with acetometer) is 0.65; Higher alcohols is 0.89g/L; Color and luster is the straw yellow, and is graceful pleasant; Fragrance is strong lichee fruital, and fruital and aroma are coordinated; Mouthfeel is coordinated very much, and the structure sense is strong, and aftertaste slightly hardship is with sweet.
Embodiment 2
With black leaf lichee is raw material, with fresh lichee beta pruning defoliation, reject dehiscent fruit, decayed fruit, rot really and the insect pest fruit, after washing, draining, adopt mechanical means to remove shell and fruit stone, with the litchi pulp fragmentation, get in the fermentor tank by spiral pump, and to add food grade sulfurous acid solution to its concentration at spiral pump place stream be 40ppm.Then with food grade tartrate with fragmentation after the acidity adjustment of Lychee juice to 4.5g/L (in tartrate), pH regulator is 3.8, adding yeast to its concentration simultaneously is 200ppm, adding liquid polygalacturonase to its concentration is 60ppm.Adding L-glutamic acid to its concentration is 120ppm, and arginine to its concentration is 60ppm, and Serine to its concentration is 30ppm.The temperature of fermenting process is controlled in 12～13 ℃ of scopes, and fermentation time is 10 days, and when karusen proportion reduced to 0.995, Primary Fermentation finished.The temperature of back ferment process is controlled in 12～13 ℃ of scopes, and fermentation time is 4 days.Separate wine mud, interpolation proline(Pro) to its concentration is 50ppm in the wine liquid.Change the wine after the fermentation over to wine storing jar, basin adds full as far as possible, and adding sulfurous acid solution to its concentration is 120ppm, carries out ageing under 15～19 ℃ of temperature.Quality index according to finished wine requires to allocate to blend; Former wine after the allotment adds bentonite and plays the glue precipitation; Fruit wine behind the following glue carries out through diatomite filter that thick soil filters and fine earth obtains fruit wine after filtering twice filtration; Fruit wine is again behind the membrane filtration through 0.45 μ m, sterile filling.
The physical and chemical index of product: (% is 13 ± 1 V/V) to alcohol; Total reducing sugar (g/L glucose meter) is 2.5; Total acid (g/L is in tartrate) is 6.1; Volatile acid (g/L is with acetometer) is 0.60; Higher alcohols is 1.08g/L; Color and luster is the straw yellow, and is graceful pleasant; Fragrance is strong lichee fruital, and fruital and aroma are coordinated; Mouthfeel is coordinated very much, and the structure sense is strong, and aftertaste slightly hardship is with sweet.
Embodiment 3
With the melissa lichee is raw material, with fresh lichee beta pruning defoliation, reject dehiscent fruit, decayed fruit, rot really and the insect pest fruit, after washing, draining, adopt mechanical means to remove shell and fruit stone, with the litchi pulp fragmentation, get in the fermentor tank by spiral pump, and to add food grade sulfurous acid solution to its concentration at spiral pump place stream be 90ppm.Then with food grade tartrate with fragmentation after the acidity adjustment of Lychee juice to 6.0g/L (in tartrate), pH regulator is 3.5, adding yeast to its concentration simultaneously is 170ppm, adding liquid polygalacturonase to its concentration is 55ppm.Adding L-glutamic acid to its concentration is 100ppm, and arginine to its concentration is 50ppm.The temperature of fermenting process is controlled in 17～18 ℃ of scopes, and fermentation time is 15 days, and when karusen proportion reduced to 1.000, Primary Fermentation finished.Separate wine mud, interpolation proline(Pro) to its concentration is 100ppm in the wine liquid.The temperature of back ferment process is controlled in 17～18 ℃ of scopes, and fermentation time is 2 days.Change the wine after the fermentation over to wine storing jar, basin adds full as far as possible, and adding sulfurous acid solution to its concentration is 80ppm, carries out ageing under 15～19 ℃ of temperature.Quality index according to finished wine requires to allocate to blend; Former wine after the allotment adds bentonite and plays the glue precipitation; Fruit wine behind the following glue carries out through diatomite filter that thick soil filters and fine earth obtains fruit wine after filtering twice filtration; Fruit wine is again behind the membrane filtration through 0.50 μ m, sterile filling.
The physical and chemical index of product: (% is 13 ± 1 V/V) to alcohol; Total reducing sugar (g/L glucose meter) is 2.9; Total acid (g/L is in tartrate) is 6.7; Volatile acid (g/L is with acetometer) is 0.66; Higher alcohols is 1.09g/L; Color and luster is the straw yellow, and is graceful pleasant; Fragrance is strong lichee fruital, and fruital and aroma are coordinated; Mouthfeel is coordinated very much, and the structure sense is strong, and aftertaste slightly hardship is with sweet.
Embodiment 4
With the longan is raw material, with fresh longan beta pruning defoliation, reject dehiscent fruit, decayed fruit, rot really and the insect pest fruit, after washing, draining, adopt mechanical means to remove shell and fruit stone, with the longan pulp fragmentation, get in the fermentor tank by spiral pump, and to add food grade sulfurous acid solution to its concentration at spiral pump place stream be 60ppm.Then with food grade tartrate with fragmentation after the acidity adjustment of longan juice to 5.5g/L (in tartrate), pH regulator is 3.5, adding yeast to its concentration simultaneously is 160ppm, adding liquid polygalacturonase to its concentration is 50ppm.Adding L-glutamic acid to its concentration is 120ppm, and arginine to its concentration is 60ppm.The temperature of fermenting process is controlled in 14～15 ℃ of scopes, and fermentation time is 15 days, and when karusen proportion reduced to 0.998, Primary Fermentation finished.Separate wine mud, interpolation proline(Pro) to its concentration is 100ppm in the wine liquid.The temperature of back ferment process is controlled in 14～15 ℃ of scopes, and fermentation time is 3 days.Change the wine after the fermentation over to wine storing jar, basin adds full as far as possible, and adding sulfurous acid solution to its concentration is 100ppm, carries out ageing under 15～19 ℃ of temperature.Quality index according to finished wine requires to allocate to blend; Former wine after the allotment adds bentonite and plays the glue precipitation; Fruit wine behind the following glue carries out through diatomite filter that thick soil filters and fine earth obtains fruit wine after filtering twice filtration; Fruit wine is again behind the membrane filtration through 0.25 μ m, sterile filling.
The physical and chemical index of product: (% is 13 ± 1 V/V) to alcohol; Total reducing sugar (g/L glucose meter) is 2.7; Total acid (g/L is in tartrate) is 6.3; Volatile acid (g/L is with acetometer) is 0.62; Higher alcohols is 1.06g/L; Color and luster is faint yellow, and is graceful pleasant; Fragrance is that typical longan is brewageed perfume (or spice), and fruital and aroma are coordinated; Mouthfeel is coordinated very much, and the structure sense is strong, and aftertaste slightly hardship is with sweet.
Claims (8)
1, the brewing method of exogenous amino acid regulating and controlling fruit wine is characterized in that comprising the steps:
(1) fruit raw material pre-treatment, fragmentation, composition are regulated;
(2) add compound total free aminoacids: in fruit juice, add amino acid, to amino acid concentration be 150～210ppm; Amino acid whose compound prescription is: L-glutamic acid: arginine: the Serine weight ratio is 3～4: 1～2: 0～1;
(3) Primary Fermentation; Primary Fermentation is a low temperature fermentation;
(4) add proline(Pro) in the ferment process of back: the back ferment is a low temperature fermentation, enters the back ferment in the Primary Fermentation process when karusen proportion reduces to 0.995～1.000; Wine mud is separated, in wine liquid, adds proline(Pro), to concentration of proline be 50～100ppm;
(5) obtain fermentation fruit wine after ageing, allotment, clarification, the filtration.
2, the brewing method of exogenous amino acid regulating and controlling fruit wine according to claim 1 is characterized in that: described raw materials pretreatment is with fresh fruit beta pruning defoliation, rejects dehiscent fruit, decayed fruit, disease fruit, washes, drains, and removes pericarp and fruit stone.
3, the brewing method of exogenous amino acid regulating and controlling fruit wine according to claim 1 is characterized in that: described fragmentation is that the fruit juice after draining is passed through Mechanical Crushing, and it is 40～90ppm that stream adds food grade sulfurous acid solution to its concentration.
4, the brewing method of exogenous amino acid regulating and controlling fruit wine according to claim 1, it is characterized in that: it is in tartrate that described composition is regulated, the acidity adjustment of fruit juice is 4.5～6.0g/L after adopting food grade tartrate with fragmentation, add yeast simultaneously, to yeast concn be 100～200ppm, add the liquid polygalacturonase, to polygalacturonase concentration be 40～60ppm.
5, the brewing method of exogenous amino acid regulating and controlling fruit wine according to claim 4 is characterized in that: in tartrate, described acidity is 5.0g/L.
6, the brewing method of exogenous amino acid regulating and controlling fruit wine according to claim 1 is characterized in that: the low temperature fermentation of described Primary Fermentation is that the temperature with fermenting process is controlled in 12～18 ℃ of scopes, and fermentation time is 10～15 days.
7, the brewing method of exogenous amino acid regulating and controlling fruit wine according to claim 1 is characterized in that: described back ferment low temperature fermentation is that the temperature with fermenting process is controlled in 12～18 ℃ of scopes, and fermentation time is 2～4 days.
8, the brewing method of exogenous amino acid regulating and controlling fruit wine according to claim 1 is characterized in that: described fine earth also comprises membrane filtration after filtering, and described filter membrane aperture is 0.25～0.50 μ m.
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| CN105062768A (en) * | 2015-07-30 | 2015-11-18 | 江南大学 | Nitrogen source compensation method for reducing major higher alcohol content of yellow wine |
| CN107557254A (en) * | 2016-06-30 | 2018-01-09 | 株洲千金药业股份有限公司 | A kind of lichee cider and preparation method and tonifying Qi and blood and anti-oxidant application |
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