CN102161958B - Double-effect fermentation and biological acid reduction brewing method for fruit wine - Google Patents
Double-effect fermentation and biological acid reduction brewing method for fruit wine Download PDFInfo
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Abstract
The invention relates to a double-effect fermentation and biological acid reduction brewing method for fruit wine, which is characterized in that: fruits, which contain both malic acid and citric acid and contain over 0.6 volume percent of total acid based on malic acid, are used as a fermentation raw material, and in the early period of fermentation, saccharomycetes with acid degrading capability are used for alcoholic fermentation of the fermentation raw material and acid degradation; and in the late middle period of alcoholic fermentation, lactic acid bacteria with malic acid and lactic acid fermenting capability are inoculated into swort for further fermentation. The method can conveniently and quickly lower the acidity of the swort to a great extend, improve the softness of wine body, enhance the flavor of the wine body and brew high-quality fruit wine with a mellow mouthfeel and harmonious fragrance.
Description
Technical field
Sour brewing method falls in the economic benefits and social benefits fermenting organism that the present invention relates to a kind of brewing method of fruit wine, particularly a kind of fruit wine, and it is applicable to total acid greater than 0.6% ﹙ v/v, in the technique for brewing fruit wine of the fruit of oxysuccinic acid ﹚, like Vitis Amurensis, loquat, red bayberry, green plum etc.
Background technology
Fruit contains rich organic acid; Some fruit acidity is higher; Like Vitis Amurensis, loquat, red bayberry, green plum etc., most of fruit all contains the strong oxysuccinic acid of pungency, Hydrocerol A, and its ionization constant is big, tart flavour shows especially; The full succulent fruits wine wine body that causes brewageing is sour and astringent, harsh feeling is stronger, need fall s.t..
The fruit wine acid reduction method has chemistry to fall acid and biological acid reduction, and acid falls in chemistry to have and fall remarkable, the fireballing characteristics of acid, the time often introduces too much Na but fall acid
+, K
+And Ca
2+, wine body local flavor and quality are obviously descended, and produce unsettled calcium precipitation in the seasoning process and cause the wine body unstable, the wine body is damaged, therefore chemistry falls acid and only under the situation of acid falls in trace, uses; Too high when fruit wine acidity, required sour amplitude is fallen when big, generally adopt the method for biological acid reduction.The method of biological acid reduction mainly contains malo-lactic fermentation (malolactic fementation at present; MLF): some specific milk-acid bacterias can be substrate with two carboxyl oxysuccinic acid; Under oxysuccinic acid-lactic-fermenting (MLE) catalysis, be transformed into the lactic acid of mono carboxylic; Thereby reduce fruit wine acidity, its Metabolic activity also can change the concentration of trace ingredientss such as aldehydes in the fruit wine, ester class, amino acid, other organic acid and VITAMINs and the content of aroma-producing substance, and the local flavor of wine is had modification.But adopt the amplitude of milk-acid bacteria MLF biological acid reduction limited, and general requirement at low-sulfur etc. than carrying out under the mild conditions.
Summary of the invention
In order to solve existing in prior technology the problems referred to above; Sour brewing method falls in the economic benefits and social benefits fermenting organism that the invention provides a kind of fruit wine; This method can reduce distiller's wort acidity quickly and easily, and it is big to fall sour amplitude, can improve wine body soften; Modify wine body local flavor, reach the purpose of brewageing the high-quality fruit wine that mouthfeel is mellow, fragrance is harmonious.
Technical scheme of the present invention is to constitute like this; Sour brewing method falls in a kind of economic benefits and social benefits fermenting organism of fruit wine; It is characterized in that: it is containing oxysuccinic acid and Hydrocerol A simultaneously, and total acid is greater than 0.6% ﹙ v/v, is fermentation raw material in the fruit of oxysuccinic acid ﹚; Have the yeast that falls sour ability in the employing earlier of fermentation initial stage fermentation raw material is carried out zymamsis, tentatively fall acid simultaneously; In the zymamsis middle and later periods, the lactobacillus inoculum that will have the malolactic fermentation ability is gone into further fermentation in the distiller's wort, realizes that acid falls in malo-lactic fermentation.
In the technique scheme of the present invention, be the suitable opportunity that lactobacillus inoculum is gone in the distiller's wort when the proportion that detects distiller's wort drops between the 1.015-0.990 (20 ℃).
The inoculum size of inoculation yeast bacterium is 1.00 * 10 in fermentation raw material
6-9.99 * 10
7Cfu/mL, the inoculum size of milk-acid bacteria reaches 10 for the bacterium amount of milk-acid bacteria in the distiller's wort of inoculation back
8More than the cfu/mL.
Said yeast is selected for use has metabolism organic acid ability, and the oxysuccinic acid in can degradable fermented raw material and the yeast of Hydrocerol A.When concrete the application, said yeast can be selected yeast saccharomyces cerevisiae JP2 or yeast saccharomyces cerevisiae J4 or fission yeast 1757 for use, preferentially selects yeast saccharomyces cerevisiae JP2 or yeast saccharomyces cerevisiae J4 for use.
Said milk-acid bacteria is selected for use has the malo-lactic fermentation ability, the milk-acid bacteria of the oxysuccinic acid in the distiller's wort of can degrading.When concrete the application, said milk-acid bacteria can be selected lactobacterium casei R35 or plant lactobacillus R23 or Oenococcus Oeni 6057 or Oenococcus Oeni 6066 for use, preferentially selects lactobacterium casei R35 or plant lactobacillus R23 for use.
It is in fruit wine, to use yeast and milk-acid bacteria to carry out the economic benefits and social benefits acid reduction method of segmentation complex ferment that sour brewing method falls in the economic benefits and social benefits fermenting organism of fruit wine of the present invention; The total acid that it can be applicable to contain oxysuccinic acid and Hydrocerol A is greater than 0.6% ﹙ v/v; In the technique for brewing fruit wine in the high tartaric acid of oxysuccinic acid ﹚; Has the yeast that falls sour ability when fermentation raw material is carried out zymamsis through adopting earlier; Part oxysuccinic acid and Hydrocerol A in the degradable fermented raw material reach the purpose of tentatively falling acid simultaneously; In the zymamsis middle and later periods; Monitoring distiller's wort proportion process is selected suitable time to insert the milk-acid bacteria with malolactic fermentation ability (MLF) and is carried out malolactic fermentation, and oxysuccinic acid in the distiller's wort is converted into lactic acid and carbonic acid gas; Thereby further reduce fruit wine acidity; Reduce fruit wine peracid pungency, improve wine body soften, promote the fruit wine quality.The brewing fruit wine that sour brewing method can be applicable to contain high tartaric acid falls in the economic benefits and social benefits fermenting organism of fruit wine of the present invention, and realization nothing is by a relatively large margin hindered biological acid reduction.
Compared to prior art, the present invention has the following advantages:
(1) the present invention through biological acid reduction, does not only have wound to the wine body fully, and can improve wine body soften, modification wine body local flavor, avoids chemistry to fall sour quality to fruit wine and damages.
(2) the present invention uses and to have the yeast that falls sour ability and carry out economic benefits and social benefits with the milk-acid bacteria with malolactic fermentation ability and fall acid; Can metabolism most of oxysuccinic acid and whole Hydrocerol As; It is big to fall sour amplitude; Can be applied to most of brewing fruit wine, especially remarkable to containing the higher fruit wine basylous action effect of oxysuccinic acid and Hydrocerol A.
(3) combine to carry out malolactic fermentation in the zymamsis middle and later periods, workable, carry out malolactic fermentation when avoiding zymamsis to finish and be prone to cause the danger of fruit wine quality deterioration.
(4) method of the present invention is easy and simple to handle, and cost is low, is fit to multiple fruit wine large-scale promotion application, and is significant to the technical progress that promotes the brewing fruit wine industry, and society, economy and ecological benefits are remarkable.
Embodiment
Below in conjunction with embodiment and embodiment content of the present invention is elaborated:
(1) embodiment
The specific embodiment of the invention provides a kind of economic benefits and social benefits fermenting organism of fruit wine to fall sour brewing method; It is containing oxysuccinic acid and Hydrocerol A simultaneously, and total acid is greater than 0.6% ﹙ v/v, is fermentation raw material in the fruit of oxysuccinic acid ﹚; Carry out the economic benefits and social benefits fermenting organism and fall acid, concrete steps are following:
(1) earlier with raw fruit through fragmentation, stoning, squeeze the juice, transfer sugar, transfer processing in earlier stage such as sulfurous gas;
(2) then in fermentation raw material, insert and have the yeast that falls sour ability, saccharomycetic inoculum size is 1.00 * 10
6-9.99 * 10
7Cfu/mL carries out the temperature control zymamsis to fermentation raw material under the environment about 20-25 ℃, tentatively fall acid simultaneously;
(3) in the zymamsis middle and later periods; The proportion of distiller's wort in the monitoring alcoholic fermentation process; When the proportion that detects distiller's wort drops between the 1.015-0.990 (20 ℃); With going in the distiller's wort through the lactobacillus inoculum with malolactic fermentation ability of overactivation, enlarged culturing in advance, further ferment, guarantee that the inoculum size of milk-acid bacteria reaches 10 for the bacterium amount of inoculating milk-acid bacteria in the distiller's wort of back
8More than the cfu/mL.
(4) total sugar content of treating distiller's wort reduces to 0.4% when following; Can change jar and go processing such as the end, the sulfurous gas that adds 50-70mg/L, filtration; Remove yeast and milk-acid bacteria, make fruit wine process technologies such as glue, deepfreeze, allotment, filtration, can down afterwards.
In the above-mentioned embodiment of the present invention, said yeast is selected for use has metabolism organic acid ability, the oxysuccinic acid in can degradable fermented raw material and the yeast of Hydrocerol A.When concrete the application, said yeast can be selected yeast saccharomyces cerevisiae JP2 or yeast saccharomyces cerevisiae J4 or fission yeast 1757 for use, preferentially select for use S. cervisiae JP2 (
Saccharomyces cerevisiaeJP2) or S. cervisiae J4 (
Saccharomyces cerevisiaeJ4).
S. cervisiae JP2: this bacterium is the yeast saccharomyces cerevisiae that yeast saccharomyces cerevisiae belongs to; Called after yeast saccharomyces cerevisiae JP2 (Saccharomyces cerevisiae JP2); This bacterial classification has been deposited in the Chinese typical culture collection center that is positioned at Lopa Nationality an ancient woman's ornament mountain, wuchang, wuhan Wuhan University, preserving number CCTCC NO:M 2010214 on September 1st, 2010; And in the application of submission on November 8th, 2010 Chinese invention patent, application number is 2,010 1,053 4964.6; The bacterial classification GenBank accession number of the last application of NCBI is HQ630410.Yeast saccharomyces cerevisiae JP2 is except that having good zymamsis ability; Also has very strong acid metabolic ability; The organic acid composition that the sours such as Hydrocerol A and oxysuccinic acid in the original fruit juice of degrading stimulate; Improve the fruit wine soften, the share of market of brewageing, improve fruit wine of high-quality fruit wine is had important pushing effect.
S. cervisiae J4: this bacterium is the yeast saccharomyces cerevisiae (Saccharomyces cerevisiae J4) that yeast saccharomyces cerevisiae belongs to; Called after yeast saccharomyces cerevisiae J4; This bacterial classification has been deposited in the Chinese typical culture collection center that is positioned at Lopa Nationality an ancient woman's ornament mountain, wuchang, wuhan Wuhan University, preserving number CCTCC NO:M 2010215 on September 1st, 2010; And in the application of submission on November 8th, 2010 Chinese invention patent, application number is 2,010 1,053 4961.2.Yeast saccharomyces cerevisiae J4 is except that having good zymamsis ability; Also has very strong acid metabolic ability; The organic acid composition that the sours such as Hydrocerol A and oxysuccinic acid in the original fruit juice of degrading stimulate; Improve the fruit wine soften, the share of market of brewageing, improve fruit wine of high-quality fruit wine is had important pushing effect.
Fission yeast 1757: commercial bacterium, provide by the Chinese industrial microbial strains preservation administrative center CICC that is positioned at Beijing, the L MALIC ACID component of can degrading is to improve the soften of fruit wine.
Said milk-acid bacteria is selected the milk-acid bacteria with malolactic fermentation ability for use.When concrete the application, said milk-acid bacteria can be selected lactobacterium casei R35 or plant lactobacillus R23 or Oenococcus Oeni 6057 or Oenococcus Oeni 6066 for use, preferentially select for use lactobacterium casei R35 (
Lactobacillus caseiR35) or plant lactobacillus R23 (
Lactobacillus plantarumR23).
Lactobacterium casei R35: this bacterial classification has been deposited on February 11st, 2010 and has been positioned at Pekinese China Committee for Culture Collection of Microorganisms common micro-organisms center, preserving number CGMCC NO:3635; And in the application of submission on February 11st, 2010 Chinese invention patent, application number is 201010174092.7; The bacterial classification GenBank accession number of the last application of NCBI is HQ658057.
Plant lactobacillus R23: the bacterial classification GenBank accession number that this bacterial classification is applied on NCBI is HQ658056.And once in following document, delivered the report relevant: [1] Liang Zhang one-tenth, He Zhigang, Ren Xiangyun etc., MLF plant lactobacillus R23 medium optimization [J], Fujian agriculture journal, 2009,24 (6): 570-574 with plant lactobacillus R23.[2] Liang Zhang one-tenth, He Zhigang, Ren Xiangyun etc., anaerobism is to the influence [J] of plant lactobacillus R23 resistance and loquat wine MLF, University of Fuzhou's journal (natural science edition), 2010,38 (3): 456-460.[3] Liang Zhang one-tenth, He Zhigang, east, land and etc., loquat wine plant lactobacillus R23 malolactic fermentation dynamics research [J], Fujian agriculture journal, 2010,25 (3): 264-268.
Oenococcus Oeni 6057: commercial bacterium, provide by the Chinese industrial microbial strains preservation administrative center that is positioned at Beijing, generally be used for MLF biological acid reduction vinous.
Oenococcus Oeni 6066: commercial bacterium, provide by the Chinese industrial microbial strains preservation administrative center that is positioned at Beijing, generally be used for MLF biological acid reduction vinous.
When concrete the application, milk-acid bacteria can be inserted in the following stage of brewageing: 1. insert simultaneously with yeast, but this moment is because SO
2Concentration is higher, and metabolism of yeasts is vigorous, and milk-acid bacteria is had higher restraining effect.2. insert during in zymamsis to the certain period, this moment SO
2Restraining effect weaken to some extent, the concentration of ethanol concn during again than fermentation termination is low, is beneficial to the breeding of milk-acid bacteria, the amplitude of biological acid reduction is big and to accomplish time of malolactic fermentation also shorter.3. after zymamsis is intact, insert, this cut-in method fermentation is than fermentation or zymamsis middle and later periods fermentation required time is longer simultaneously, and higher alcoholic strength is also bigger to the restraining effect of milk-acid bacteria.
The present invention utilizes to have the yeast that falls sour ability and in zymamsis, tentatively fall acid; Zymamsis utilizes milk-acid bacteria to carry out malolactic fermentation after the certain period again, relies on two kinds of mikrobes to the organic acid metabolic capacity, and the acidity control of fruit wine is in suitable scope the most at last; It is bigger to fall sour amplitude; Can be applicable in most of fruit wine, improve wine body soften, promote the fruit wine quality.
(2) embodiment
Below in conjunction with several specific embodiments the present invention is further specified, but the present invention is not limited only to following examples:
Instance 1: do not have the yeast single strain fermentation of falling acid function, have the yeast single strain fermentation of falling acid function, having acid function falls and yeast with the fermentation of milk-acid bacteria economic benefits and social benefits, have the yeast that falls acid function and the sour effect comparison of falling of milk-acid bacteria stepwise fermentation is tested:
Get the Sucus Eriobotryae that contains acid 0.80% and place the glass fermentation flask respectively, ferment by following mode respectively: 1. " Angel " dry yeast single strain fermentation; 2. yeast saccharomyces cerevisiae JP2 single strain fermentation; 3. " Angel " dry yeast and lactobacterium casei R35 economic benefits and social benefits fermentation: inoculation " Angel " dry yeast, treat that proportion drops to 0.994 back inoculation lactobacterium casei R35.4. yeast saccharomyces cerevisiae JP2 and lactobacterium casei R35 economic benefits and social benefits fermentation: inoculation yeast saccharomyces cerevisiae JP2 fermentation earlier, treat that proportion drops to 0.994 back inoculation lactobacterium casei R35.5. yeast saccharomyces cerevisiae JP2 and lactobacterium casei R35 stepwise fermentation: inoculation yeast saccharomyces cerevisiae JP2 fermentation earlier, finish back inoculation lactobacterium casei R35 in zymamsis.
Test-results is seen table 1:
The loquat wine total acid of handling the fermentation of 1 dry yeast does not reduce, and Hydrocerol A and malic acid content are higher, and it is coarse that the fruit wine mouthfeel is sour and astringent, and pungency is strong.The loquat wine total acid of handling 2 yeast saccharomyces cerevisiae JP2 fermentation reduces slightly, and malic acid content reduces, the Hydrocerol A completely consumed, but fruit wine still has stronger pungency mouthfeel.Processing 3 all is two bacterial strain economic benefits and social benefits fermentations with handling 4; The total acid of fermented liquid all is lower than the single strain fermentative processing, and total acid content all descends to some extent, and lactic acid content increases; Handle 3 " Angel " dry yeast that adopt and the lactobacterium casei R35 co-fermentation Hydrocerol A of can not degrading; And to handle 4 promptly be bacterial strain with JP2, it is best to carry out the sour effect of falling of MLF again in the zymamsis middle and later periods, and it falls sour effect and is superior to the malolactic fermentation single strain and falls acid, and fermenting to make total acid drop to valley 0.45% from 0.80% in 5 days; Descended 43.8%, mouthfeel is soft mellow and full.Handling 5 is bacterial strain with JP2, after zymamsis finishes, carries out malolactic fermentation again, and it falls sour effect and is superior to handling 1-3, but not as handling 4, the fruit wine mouthfeel of brewageing is soft, nonirritant, but fermentation needs ability completion in 8 days.The result shows, is bacterial strain with JP2, inserting milk-acid bacteria again in the zymamsis middle and later periods, to carry out the sour amplitude of falling of MLF maximum, can degrade most of oxysuccinic acid and whole Hydrocerol As, and fermentation period is less than the stepwise fermentation of two bacterial strains.
Table 1 bacterial strain and zymotechnique are to the influence of loquat wine
Instance 2: the economic benefits and social benefits fermenting organism acid reduction method of loquat wine
This method may further comprise the steps:
1, squeeze the juice: fresh loquat is added the sulfurous gas of 120mg/L through after stoning, fragmentation, squeezing the juice, and to 20% of total amount, this moment, the acid content of fruit juice reached 0.9% (oxysuccinic acid meter) with sucrose adjustment soluble solid content.
2, zymamsis: the Sucus Eriobotryae of adjusting, by about 9.99 * 10
7The inoculum size of cfu/mL will pass through in advance enlarged culturing S. cervisiae JP2 (
Saccharomyces cerevisiaeJP2) insert in the Sucus Eriobotryae, under 20-25 ℃, carry out temperature controlled fermentation.In zymamsis, yeast saccharomyces cerevisiae JP2 can metabolic exhaustion part oxysuccinic acid and whole Hydrocerol As, tentatively reduce the acidity of loquat wine.
3, economic benefits and social benefits fermentation: in the alcoholic fermentation process, detect the proportion of distiller's wort, when treating that proportion drops to 1.015 (20 ℃), the prior lactobacterium casei R35 through overactivation, enlarged culturing of access (
Lactobacillus caseiR35) carry out malolactic fermentation.The lactobacillus inoculum amount measures about 10 for the bacterium of milk-acid bacteria in the distiller's wort of inoculation back
8Cfu/mL.
4, stop fermentation: the total sugar content of treating wass reduces to 0.4% when following; Changeing jar goes to the end, adds the sulfurous gas of 60-80mg/L simultaneously; Stop zymamsis and malolactic fermentation, this moment, the total acid content of wine body dropped to 0.45% (oxysuccinic acid meter).
5, following glue: loquat fruit wine plays the glue processing with the bentonite of 0.4-0.6g/L, changes jar after 7 days, adopts diatomite filtration simultaneously, at the bottom of removing jar.
6, deepfreeze: loquat wine was 3-5 ℃ of following deepfreeze 7 days.
7, smart filter: loquat wine obtains clarifying loquat wine through the smart filter of fine filting machine.
8, can: the sulfurous gas that adds 10mg/L before the can of loquat wine.
Employing has the S. cervisiae JP2 that falls sour ability and the fruit wine of lactobacterium casei R35 co-fermentation; Wine body local flavor is pure, mouthfeel is soft, aroma is mellow; Total acid content can drop to 0.45% (oxysuccinic acid meter); Do not fall " Angel " dry yeast of sour ability and the fruit wine total acid of lactobacterium casei R35 co-fermentation only can drop to 0.55%-0.60% (oxysuccinic acid meter) and adopt, it is more remarkable to explain that the former falls sour effect.
Instance 3: the economic benefits and social benefits fermenting organism acid reduction method of mountain wine
This method may further comprise the steps:
1, pre-treatment: fresh Vitis Amurensis adds the sulfurous gas of 120mg/L after past stalk, fragmentation, and to 20% of total amount, this moment, the acid content of fruit juice reached 1.0% (oxysuccinic acid meter) with sucrose adjustment soluble solid content.
2, zymamsis: the hill grape juice of adjusting (belt leather), by about 1.00 * 10
6The prior S. cervisiae J4 through enlarged culturing of inoculum size access of cfu/mL (
Saccharomyces cerevisiaeJ4).Under 20-25 ℃, carry out temperature controlled fermentation.In zymamsis, yeast saccharomyces cerevisiae J4 can metabolic exhaustion part oxysuccinic acid and whole Hydrocerol As, tentatively reduce the acidity of mountain wine.
3, economic benefits and social benefits fermentation: in the alcoholic fermentation process, detect the proportion of distiller's wort, when treating that proportion drops between 0.990 (20 ℃), the prior plant lactobacillus R23 through overactivation, enlarged culturing of access (
Lactobacillus plantarumR23) carry out malolactic fermentation.The lactobacillus inoculum amount measures about 10 for the bacterium of milk-acid bacteria in the inoculation secondary fermentation wine with dregs
9Cfu/mL.
4, stop fermentation: the total sugar content of treating wass reduces to 0.4% when following; Changeing jar goes to the end, adds the sulfurous gas of 60-80mg/L simultaneously; Stop zymamsis and malolactic fermentation, this moment, the total acid content of wine body dropped to (oxysuccinic acid meter) below 0.7%.
5, following glue: mountain wine plays the glue processing with the bentonite of 0.5-1.0g/L, changes jar after 7 days, adopts diatomite filtration simultaneously, at the bottom of removing jar.
6, deepfreeze: mountain wine was 3-5 ℃ of left and right sides deepfreeze 7 days.And take advantage of cold filtration, to remove winestone.
7, smart filter: mountain wine obtains clarifying mountain wine through the smart filter of fine filting machine.
8, can: the sulfurous gas that adds 10mg/L before the mountain wine can.
Insert plant lactobacillus R23 again in the S. cervisiae J4 zymamsis middle and later periods and carry out the fruit wine that MLF brewages; Wine body local flavor is pure, mouthfeel is soft, aroma is mellow; Total acid content can drop to (oxysuccinic acid meter) below 0.65%; Carry out fruit wine that MLF brewages and have and necessarily fall sour effect and finish to insert again plant lactobacillus R23, but total acid only drops to 0.70%-0.75% (oxysuccinic acid meter), and fermentation period to postpone 3-5 days in S. cervisiae J4 zymamsis.
Instance 4: the economic benefits and social benefits fermenting organism acid reduction method of red bayberry wine
This method may further comprise the steps:
1, squeeze the juice: after new arbutus is directly squeezed the juice through spiral juice extractor, add the sulfurous gas of 120mg/L, to 20% of total amount, this moment, the acid content of fruit juice reached 1.1% (oxysuccinic acid meter) with sucrose adjustment soluble solid content.
2, zymamsis: the red bayberry juice of adjusting, by 9.00 * 10
6The prior fission yeast 1757 through enlarged culturing of inoculum size access about cfu/mL (
Schizosaccharomycespombe1757), under 20-25 ℃, carry out temperature controlled fermentation.In zymamsis, fission yeast 1757 can metabolic exhaustion part oxysuccinic acid, tentatively reduces the acidity of red bayberry wine.
3, economic benefits and social benefits fermentation: in the alcoholic fermentation process, detect the proportion of distiller's wort, when treating that proportion drops to 1.000 (20 ℃), the prior Oenococcus Oeni 6057 through overactivation, enlarged culturing of access (
Oenococcus oeni6057) carry out malolactic fermentation.The lactobacillus inoculum amount reaches 10 for the bacterium amount of milk-acid bacteria in the inoculation secondary fermentation wine with dregs
8Cfu/mL.
4, stop fermentation: the total sugar content of treating wass reduces to 0.4% when following; Can change jar goes to the end, adds the sulfurous gas of 60-80mg/L simultaneously; Stop zymamsis and malolactic fermentation, this moment, the total acid content of wine body dropped to (oxysuccinic acid meter) below 0.7%.
5, following glue: red bayberry fruit wine plays the glue processing with the bentonite of 0.4-0.8g/L, changes jar after 7 days, adopts diatomite filtration simultaneously, at the bottom of removing jar.
6, deepfreeze: red bayberry wine was 3-5 ℃ of following deepfreeze 7 days.
7, smart filter: red bayberry wine obtains clarifying loquat wine through the smart filter of fine filting machine.
8, can: the sulfurous gas that adds 10mg/L before the can of red bayberry wine.
Adopt the fruit wine of fission yeast 1757 and Oenococcus Oeni 6057 co-fermentation, wine body local flavor is pure, mouthfeel is soft, aroma is mellow, and total acid content can drop to (oxysuccinic acid meter) below 0.70%,, it is remarkable to fall sour effect.And the fruit wine total acid that adopts " Angel " dry yeast and Oenococcus Oeni 6057 co-fermentation only can drop to 0.8% ~ 0.9% (oxysuccinic acid meter), and wine body sour is stronger.
Instance 5: Vitis davidi wine economic benefits and social benefits fermenting organism acid reduction method
This method may further comprise the steps:
1, squeeze the juice: after fresh Vitis davidi is directly squeezed the juice through spiral juice extractor, add the sulfurous gas of 120mg/L, to 20% of total amount, this moment, the acid content of fruit juice reached 0.8-1.0% (oxysuccinic acid meter) with sucrose adjustment soluble solid content.
2, zymamsis: the Vitis davidi fruit juice of adjusting, by about 1.00 * 10
7The S. cervisiae JP2 that the inoculum size access of cfu/mL is fallen sour ability through having of enlarged culturing in advance (
Saccharomyces cerevisiaeJP2), under 20-25 ℃, carry out temperature controlled fermentation.In zymamsis, S. cervisiae JP2 can metabolic exhaustion part oxysuccinic acid and whole Hydrocerol As, tentatively reduce the acidity of Vitis davidi wine.
3, economic benefits and social benefits fermentation: in the alcoholic fermentation process, detect the proportion of distiller's wort, when treating that proportion drops between 1.010 (20 ℃), the prior Oenococcus Oeni 6066 through overactivation, enlarged culturing of access (
Oenococcus oeni6066) carry out malolactic fermentation.The lactobacillus inoculum amount measures about 5.0 * 10 for the bacterium of milk-acid bacteria in the inoculation secondary fermentation wine with dregs
8Cfu/mL.
4, stop fermentation: the total sugar content of treating wass reduces to 0.4% when following; Can change jar goes to the end, adds the sulfurous gas of 60-80mg/L simultaneously; Stop zymamsis and malolactic fermentation, this moment, the total acid content of wine body dropped to (oxysuccinic acid meter) below 0.6%.
5, following glue: Vitis davidi fruit wine plays the glue processing with the bentonite of 0.5-0.8g/L, changes jar after 7 days, adopts diatomite filtration simultaneously, at the bottom of removing jar.
6, deepfreeze: Vitis davidi wine was 3-5 ℃ of following deepfreeze 7 days.
7, smart filter: Vitis davidi wine obtains clarifying Vitis davidi wine through the smart filter of fine filting machine.
8, can: the sulfurous gas that adds 10mg/L before the can of Vitis davidi wine.
Adopt the fruit wine of S. cervisiae JP2 and Oenococcus Oeni 6066 co-fermentation, wine body local flavor is pure, mouthfeel is soft, aroma is mellow, and total acid content can drop to (oxysuccinic acid meter) below 0.6%, and it is remarkable to fall sour effect.And the fruit wine total acid that adopts " Angel " dry yeast and Oenococcus Oeni 6066 complex ferments only can drop to 0.7%-0.8% (oxysuccinic acid meter), and the wine body is coarse, and mouthfeel stimulates.
Claims (6)
1. sour brewing method falls in the economic benefits and social benefits fermenting organism of a fruit wine; It is characterized in that: it is to contain oxysuccinic acid and Hydrocerol A simultaneously; And total acid is fermentation raw material in oxysuccinic acid greater than the fruit of 0.6%v/v; Have the yeast that falls sour ability in the employing earlier of fermentation initial stage fermentation raw material is carried out zymamsis, tentatively fall acid simultaneously; In the zymamsis middle and later periods, the lactobacillus inoculum that will have the malolactic fermentation ability is gone into further fermentation in the distiller's wort; Said yeast is selected yeast saccharomyces cerevisiae JP2 or yeast saccharomyces cerevisiae J4 or fission yeast 1757 for use; Said milk-acid bacteria is selected lactobacterium casei R35 or Oenococcus Oeni 6057 or Oenococcus Oeni 6066 for use.
2. sour brewing method falls in the economic benefits and social benefits fermenting organism of fruit wine according to claim 1, it is characterized in that: it is to drop between the 1.015-0.990 during at 20 ℃ when the proportion that detects distiller's wort that lactobacillus inoculum is gone into suitable opportunity in the distiller's wort.
3. sour brewing method falls in the economic benefits and social benefits fermenting organism of fruit wine according to claim 1 and 2, it is characterized in that: the inoculum size of inoculation yeast bacterium is 1.00 * 10 in fermentation raw material
6-9.99 * 10
7Cfu/mL, the inoculum size of milk-acid bacteria reaches 10 for the bacterium amount of milk-acid bacteria in the distiller's wort of inoculation back
8More than the cfu/mL.
4. sour brewing method falls in the economic benefits and social benefits fermenting organism of fruit wine according to claim 3, it is characterized in that: said yeast is selected for use has metabolism organic acid ability, and the oxysuccinic acid in can degradable fermented raw material and the yeast of Hydrocerol A.
5. sour brewing method falls in the economic benefits and social benefits fermenting organism of fruit wine according to claim 4, it is characterized in that: said yeast is selected yeast saccharomyces cerevisiae JP2 or yeast saccharomyces cerevisiae J4 for use.
6. sour brewing method falls in the economic benefits and social benefits fermenting organism of fruit wine according to claim 3, it is characterized in that: said milk-acid bacteria is selected lactobacterium casei R35 for use.
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| CN102358888A (en) * | 2011-09-20 | 2012-02-22 | 福建省农业科学院农业工程技术研究所 | Lactobacillus plantarum R23 |
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