CN102649926A - Application of candida utilis to loquat wine making and making method for loquat wine - Google Patents

Abstract

The invention discloses application of candida utilis to loquat wine making and also discloses a making method for the loquat wine. The method comprises the conventional steps of pretreating raw materials, performing enzymolysis and fermenting and further comprises the step of inoculating the candida utilis in the fermenting step, wherein in the fermenting step, the inoculation quantity of the candida utilis is 105 to 106 cfu/ml. The invention has the benefits that the candida utilis solves the problem of weak acid-reducing ability of the wine-making yeast and consumes malic acid with stimulating mouthfeel; the candida utilis increases the content of lactic acid and the like in the loquat wine and has soft mouthfeel; and the candida utilis increases the content and the type of ester in the loquat wine, improves the flavor and accelerating the ageing progress of the loquat wine. The method provided by the invention is high in technology implantation performance and simple and convenient in industrialized operation, shortens the ageing period of the loquat wine and improves mouthfeel, color and fragrance.

Description

Candida utilis is used and brewing method in loquat fermented glutinous rice is made

Technical field

The invention belongs to wine industry, relate to a kind of brewing process of loquat wine, particularly relate to the application that sour flavouring falls in making in a primary yeast loquat fermented glutinous rice.

Background technology

Loquat (loquat) belongs to the Rosaceae (Rosaceae) apple subfamily (Maloideae) loquat and belongs to (Eriobotrya), and its Cultivar all belongs to common loquat (Eriobotrya japonica Lindl), originates in China.China is loquat cultivation and big producing country.Loquat contains abundant glucide, amino acid, Serlabo, flavones, organic acid, VITAMINs and multiple mineral element.Loquat is nutritious, and it is refrigerant to have a moistening lung, and the effect of promoting digestion is traditional good fruit.The deep processing of Fractus Eriobotryae has certain history, and principal item has canned loquat in syrup at present, also has modes such as fruit juice, jam, fruit tea in addition.As the fruit variety of fruit wine processing, loquat wine existing procucts come out simultaneously.

Existing loquat wine fermentation technology is the single culture fermentation, and mainly producing bacterial classification is yeast saccharomyces cerevisiae (Saccharomyces cerevisiae).Its fermenting characteristic is to utilize sugar to generate products such as ethanol for carbon source fast, and utilizes degree lower to organic acid, so the main organic acid-oxysuccinic acid in residual more organic acid in the finished product, the especially Fractus Eriobotryae.Therefore it is coarse that the general soft index of present commercially available loquat wine is low, mouthfeel is sour and astringent.Add that the fragrance in Fractus Eriobotryae own is thiner, brewage rear section aroma component loss, so the most flavour of finished wine is flat, odour characteristics is not outstanding, and most consumers is difficult to accept, and marketing is difficult, has restricted the development of loquat wine industry.

When fruit wine acidity was higher, its acid reduction method was used physics method, chemical method and biological process always.Chemical method is in fruit juice or wine liquid, to add chemical reagent (like lime carbonate, saleratus, soluble tartrate and two calcium salts etc.); Operation is simple for it; It is obvious to fall sour effect; But chemical reaction tends to influence the color and luster of mouthfeel and wine liquid, simultaneously because dissolving in a large number of metals ion may bring the instability of wine liquid.The common freezing acid lowering method of physics acid lowering method promptly utilizes refrigerating apparatus that fruit wine is lowered the temperature, and makes the tartrates crystalline deposit in the wine body, thereby reaches the purpose of falling acid, and carry out the winter of being everlasting, and cooperate cold filtration.Physics acid lowering method and chemical acid lowering method can only act on tartrate, and inoperative to the comparatively active oxysuccinic acid of physiological metabolism, and bigger to the negative impact of vinosity.

It is better that bio-deacidification method falls sour effect at fruit wine, has prospect.The present more malo-lactic fermentation characteristic that is to use drinks wine coccus (Oenococcus oeni), it is effective means that acid is fallen in the higher fruit wine of acidity.The defective of this method mainly is that O.oeni is responsive to oxygen, to SO ₂The concentration tolerance also poor, it is very fast to throw in the back inactivation, slow acid falls in the later stage, it is improper control, also can produce materials such as di-acetyl sometimes, reduces the fresh fruital of wine and distinguishes the flavor of, and influences vinosity.Schizosaccharomyces pombe (Schizosaccharomyces pombe) can produce oxysuccinic acid-ethanol fermentation under the condition of being sick of (malo-ethanolic fcrmentation MAF), decomposes oxysuccinic acid and generates ethanol and CO ₂This bacterium has stronger anti-SO ₂Performance, but breeding is slower with fermenting speed, and the fermentation optimum temperuture is higher again, just reduces more than 30% when sour ability falls in yeast saccharomyces cerevisiae (Saccharomyces cerevisiae) when existing.Therefore it is loaded down with trivial details to utilize purebred schizosaccharomyces pombe Secondary Fermentation to fall the technological operation of acid.

Summary of the invention

The objective of the invention is to overcome mouthfeel meta-acid in the loquat wine production process, the wine body is thin, and fragrance is not enough, provides a primary yeast to fall the industrialization technology of sour flavouring.

In order to solve the problems of the technologies described above, the technical scheme that the present invention adopted is: provide a kind of Candida utilis to make middle application at loquat fermented glutinous rice.

For solving the problems of the technologies described above, another technical scheme that the present invention adopts is: provide a kind of Candida utilis loquat fermented glutinous rice to fall the application of sour flavouring in making.

For solving the problems of the technologies described above, another technical scheme that the present invention adopts is: a kind of brewing method of loquat wine is provided, and this method comprises existing raw materials pretreatment, enzymolysis, fermentation step, it is characterized in that: after fermentation ends, insert Candida utilis.

Wherein, after fermentation ends, the inoculum size of the Candida utilis that inserts is 10 ⁵～10 ⁶Cfu/ml.

For solving the problems of the technologies described above, also technical scheme that the present invention adopts is: a kind of brewing method of loquat wine is provided, may further comprise the steps:

(1) raw materials pretreatment: with fresh fruit or thaw naturally in advance freeze fruit making beating, or directly adopt the loquat magma of cryopreservation, add vitamins C by the ratio of 0.2mg/ml, and add in 6% sulfurous acid to the fruit juice SO always ₂Content is 60mg/ml;

(2) content that by volume adds polygalacturonase in polygalacturonase to the fruit juice is 25U/ml, place under 50 ℃, enzymolysis 1.5h, filter cleaner, stoste;

(3) fermentation: comprise two steps;

The first step is a fermented substrate with stoste, inserts the activatory yeast saccharomyces cerevisiae, and inoculum size is 10 ⁶～10 ⁸Cfu/ml, 22-25 ℃ ferments to beer total reducing sugar 3-4g/L, and 0.45 μ m micro-pore-film filtration obtains the wine base;

Second step was inserted the activatory Candida utilis in the wine base, inoculum size is 10 ⁵～10 ⁶Cfu/ml, 18-23 ℃ fermented 4-6 days, and 0.45 μ m micro-pore-film filtration obtains the former wine of loquat wine.

Wherein, the activatory yeast saccharomyces cerevisiae is with yeast saccharomyces cerevisiae in the step 3), the sucrose water activation 20-30min with 5%.

The invention has the beneficial effects as follows that Candida utilis has solved yeast saccharomyces cerevisiae and fallen the more weak problem of sour ability, consumed the oxysuccinic acid that mouthfeel stimulates; Candida utilis has increased the content of lactic acid in the loquat wine etc., and mouthfeel is soft; Candida utilis has increased the content and the kind of ester class in the loquat wine, has accelerated the ageing process of loquat wine when improving local flavor.Technology implementation property of the present invention is strong simultaneously, and industriallization is easy and simple to handle, has shortened the loquat wine ageing cycle, improves mouthfeel, color and luster and fragrance.

Embodiment

By specifying technology contents of the present invention, structural attitude, realized purpose and effect, give explanation below in conjunction with embodiment is detailed.

Candida utilis is named again and produces protein torula or edible torula.The content of its protein and vitamins B is all high than cereuisiae fermentum, and it can be with urea and nitric acid as nitrogenous source, and in substratum, need not add any growth factor can grow.It can utilize five-carbon sugar and hexose, can utilize the sulfite waste liquor of paper industry, can also utilize molasses, wood saccharification liquid etc. to produce the edible protein of people and animals.

The cell of Candida utilis is rounded, ellipse or sausage shape, and size is (3.5～4.5) μ m * (7～13) μ m.Liquid culture is not produced mould, and there is bacterial sediment at the pipe end.On the wort agar substratum, the bacterium colony oyster white, level and smooth, neat in edge or mycelioid are arranged or tarnish.On Corn Meal Agar substratum, form original pseudohypha or underdeveloped pseudohypha, or do not have pseudohypha with cover plate; Ability glucose fermentation, sucrose, raffinose, nonfermented SANMALT-S, semi-lactosi, lactose and melibiose.Do not reduce fat, can assimilate nitrate salt.

Embodiment 1

With fresh fruit making beating, add vitamins C by the ratio of 0.2mg/ml, and add and contain the 60mg/ml total so2 in 6% sulfurous acid to the fruit juice, adjust pol.Yeast saccharomyces cerevisiae after the activation is inserted fruit juice, 25 ℃ ferment to residual sugar be 3.6g/L, alcoholic strength is 10.5% (V/V), total acid is 9.5g/L, wherein oxysuccinic acid 4.6g/L filters and obtains the wine base.In the wine base, insert the activatory Candida utilis, 21 ℃ fermented 5 days, filtered and obtained the former wine of loquat, and wherein total acid is 7.3g/L, oxysuccinic acid 2.9g/L.

Embodiment 2

To freeze thaw back making beating of fruit, add vitamins C, and add and contain the 60mg/ml total so2 in 6% sulfurous acid to the fruit juice, adjust pol by the ratio of 0.3mg/ml.Yeast saccharomyces cerevisiae after the activation is inserted fruit juice, 23 ℃ ferment to residual sugar be 3.1g/L, alcoholic strength is 11% (V/V), total acid is 8.9g/L, wherein oxysuccinic acid 4.3g/L filters and obtains the wine base.In the wine base, insert the activatory Candida utilis, 23 ℃ fermented 4 days, filtered and obtained the former wine of loquat, and wherein total acid is 7.0g/L, oxysuccinic acid 2.8g/L.

Embodiment 3

With the loquat magma of cryopreservation, add vitamins C in the ratio of 0.3mg/ml, and add and contain the 60mg/ml total so2 in 6% sulfurous acid to the fruit juice, the adjustment pol.Yeast saccharomyces cerevisiae after the activation is inserted fruit juice, 22 ℃ ferment to residual sugar be 2.9g/L, alcoholic strength is 11.8% (V/V), total acid is 9.3g/L, wherein oxysuccinic acid 4.4g/L filters and obtains the wine base.In the wine base, insert the activatory Candida utilis, 18 ℃ fermented 6 days, filtered and obtained the former wine of loquat, and wherein total acid is 7.5g/L, oxysuccinic acid 2.5g/L.

The above is merely embodiments of the invention; Be not so limit claim of the present invention; Every equivalent structure or equivalent flow process conversion that utilizes description of the present invention to do; Or directly or indirectly be used in other relevant technical fields, all in like manner be included in the scope of patent protection of the present invention.

Claims (6)

1. a Candida utilis is made middle application at loquat fermented glutinous rice.

2. the application of sour flavouring is fallen during a Candida utilis loquat fermented glutinous rice is made.

3. the brewing method of a loquat wine, this method comprises raw materials pretreatment, enzymolysis, fermentation step, it is characterized in that: insert Candida utilis at fermentation step.

4. the brewing method of loquat wine according to claim 3 is characterized in that: in fermentation step, the inoculum size of the Candida utilis that inserts is 10 ⁵～10 ⁶Cfu/ml.

5. the brewing method of a loquat wine is characterized in that, may further comprise the steps:

(1) raw materials pretreatment: with fresh fruit or thaw naturally in advance freeze fruit making beating, or directly adopt the loquat magma of cryopreservation, add vitamins C by the ratio of 0.2mg/ml, and add in 6% sulfurous acid to the fruit juice SO always ₂Content is 60mg/ml;

(2) content that by volume adds polygalacturonase in polygalacturonase to the fruit juice is 25U/ml, place under 50 ℃, enzymolysis 1.5h, filter cleaner, stoste;

(3) fermentation: comprise two steps;

The first step is a fermented substrate with stoste, inserts the activatory yeast saccharomyces cerevisiae, and inoculum size is 10 ⁶～10 ⁸Cfu/ml, 22-25 ℃ ferments to beer total reducing sugar 3-4g/L, and 0.45 μ m micro-pore-film filtration obtains the wine base;

Second step was inserted the activatory Candida utilis in the wine base, inoculum size is 10 ⁵～10 ⁶Cfu/ml, 18-23 ℃ fermented 4-6 days, and 0.45 μ m micro-pore-film filtration obtains the former wine of loquat wine.

6. the brewing method of loquat wine according to claim 5 is characterized in that, yeast saccharomyces cerevisiae is with 5% sucrose water activation 20-30min in the step 3).