CN103232913A - Functional isomaltooligosaccharide Vitis heyneana fruit wine brewing technique - Google Patents
Functional isomaltooligosaccharide Vitis heyneana fruit wine brewing technique Download PDFInfo
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Abstract
The invention discloses a functional isomaltooligosaccharide Vitis heyneana fruit wine brewing technique which comprises the following steps: (1) juice preparation and alcohol fermentation: by using fresh Vitis heyneana as a raw material, removing stems, crushing, preparing a Vitis heyneana juice, adding isomaltooligosaccharide and sulfur dioxide into the Vitis heyneana juice, inoculating wine active dry yeast, carrying out alcohol fermentation, adding edible alcohol to terminate the fermentation and regulate the alcohol content, and filtering to obtain a Vitis heyneana wine base; (2) storing and aging the Vitis heyneana wine base; and (3) stabilizing treatment: after finishing aging the Vitis heyneana wine base, freezing, fining, and filtering to obtain the product. By using the Vitis heyneana and isomaltooligosaccharide as raw materials, the prepared wine has agreeable sweetness, tastes smooth and mellow, maintains the original health-care effect of the Vitis heyneana fruit wine product, and effectively integrates the health-care effect of the isomaltooligosaccharide into the Vitis heyneana fruit wine, thereby effectively enhancing the quality and technical content of the Vitis heyneana fruit wine product.
Description
Technical field
The invention belongs to production field vinous, specially refer to a kind of functional oligomeric isomaltose Vitis heyneana Roem. et Schult. technique for brewing fruit wine.
Background technology
Grape wine is formed through fermented soy by grape, it is rich in the material that polyphenols, trans-resveratrol etc. are of value to HUMAN HEALTH, daily drinking can be reduced cholesterol in human body, prevention cardiovascular and cerebrovascular diseases, this makes grape wine have the incomparable nourishing function of other beverage, becomes desirable daily drink.Studies show that, drink 50～100mL grape wine every day and can bring into play certain health-care effect, but on the whole, health-care effect vinous seems more single.
Vitis heyneana Roem. et Schult. is one of the vegitabilia floristics.This plant is attributed to Angiospermae (Angiospermae) Dicotyledoneae (Magnoliopsida) Rhamnales (Rhamnales) Vitaceae (Vitaceae) on the plant classification table; Another name: rubber root rattan, Root-bark of Hairy Grape, flying apsaras white crane, thatch mother-in-law refute bone, hemostasis rattan, butterfly Qi Chinese mugwort, Romanet Grape Root.Vitis heyneana Roem. et Schult. is distinctive East Asia, Southwest China area kind Wild Grape, and functional substance content such as the arginine of its fruit, trans-resveratrol are higher than common grape fruit, thereby have higher health-care effect.But because the sugared content of Vitis heyneana Roem. et Schult. fruit is relatively low, when wine brewing, need add sucrose, to guarantee the final content of alcohol in the products obtained therefrom.
Oligomeric isomaltose (IMO) is the functional oligose of output maximum in the world, its physico-chemical property is stable, sugariness low (be equivalent to sucrose sweetness about 40%), be difficult to be utilized by most of microorganism, the utilization that also is not absorbed by the body after human body is taken in is utilized by probiotic bacteriums such as bifidus bacilluss but directly enter in the enteron aisle, promote the growth of probiotic bacterium, improve little ecology of human intestinal, thereby reach preventing constipation, raising body immunity, improve health-care effecies such as physiochemical indice.Therefore, oligomeric isomaltose is used as bifidus factor and is widely used in the middle of the foodstuffs industry.Studies show that, take in the effect that 10～20g oligomeric isomaltose can be brought into play its bifidus factor every day.
We retrieve brewing grape wine technology, have found following open source literature:
1. application number: 200610161487.7, denomination of invention: a kind of producing process for dry red wine, its step comprises: 1) inoculation activation yeast in fresh grape, add alcohol in 25 ℃ ± 2 ℃ envrionment temperature bottom fermentations 12-15 days, get the fresh grape distiller's wort and change jar; 2) in tank body, oxysuccinic acid-lactic acid is inoculated in the fresh grape distiller's wort, placed 20 ℃ ± 2 ℃ envrionment temperature bottom fermentations 10-15 days, get liquid; Wherein, the volume ratio of oxysuccinic acid-lactic acid and fresh grape distiller's wort is 1-2: 20; 3) liquid being placed envrionment temperature is 5-15 ℃ grape wine wine storing jar ageing 1-10; 4) later stage is changeed a jar processing; 5) glue under; 6) filter, namely make dry red winew.Color and luster is soft, is Ruby red, clear, and the smell of fruits is very sweet, the wine body is harmonious perfect, and good stability has the fragrant and unique sweet-smelling of typical kind, and the wine body is plentiful, mouthfeel is mellow and full mellow, and pleasant impression is long, has unique mouthfeel, is a kind of high-quality grape wine with individual style characteristic.
2. application number: 200710015346.9, denomination of invention: lightwater moderator wine and making method thereof, its processing step be with the grape fragmentation, add polygalacturonase, dipping fermentation, clarifying treatment, fall alcohol processing, ageing and allocate that the back is modified, the last filling and package of cold stabilizing treatment gets final product.The grape wine of producing satisfies under the prerequisite of " high dense, minuent " technical indicator, does not influence local flavor characteristics vinous.
3. application number: 200810011507.1, denomination of invention: low-temperature brewing process for icy grape wine, its technology is: 1. grape material is kept under the 0-10 ℃ of condition, squeezes grape material under 0-10 ℃ of condition; 2. under 0-10 ℃ of condition, separate trester, original grape juice; 3. under 14-16 ℃ of condition, to the original grape juice one time fermentation, fermentation time is 21-35 days; 4. under 14-16 ℃ of condition, tank switching; 5. under 14-16 ℃ of condition, to the above-mentioned raw materials Secondary Fermentation, fermentation time is 21-35 days; Low-temperature brewing process is adopted in this invention, improves the ice-wine the yield of liquor greatly, and the yield of liquor reaches 20-30%, owing to adapt to the cold property of ice grape, has greatly improved the ice-wine quality simultaneously, has improved the economic worth of product.
At present, we do not find as yet about with Vitis heyneana Roem. et Schult. and oligomeric isomaltose being the open source literature report that raw material makes grape wine.
Summary of the invention
The objective of the invention is in order to overcome the deficiencies in the prior art, a kind of functional oligomeric isomaltose Vitis heyneana Roem. et Schult. technique for brewing fruit wine is provided, present method is raw material with Vitis heyneana Roem. et Schult. and oligomeric isomaltose, the grape wine that brews is agreeably sweet, mouthfeel is mellow and full more mellow, not only keep the original health-care effect of Vitis heyneana Roem. et Schult. fruit wine product, and the health-care effect of oligomeric isomaltose effectively has been incorporated on the Vitis heyneana Roem. et Schult. fruit wine, effectively raised quality and the technology content of Vitis heyneana Roem. et Schult. fruit wine product.
To achieve these goals, the present invention is achieved by the following technical solutions:
A kind of functional oligomeric isomaltose Vitis heyneana Roem. et Schult. technique for brewing fruit wine may further comprise the steps:
(1) juice processed, zymamsis: be raw material with fresh Vitis heyneana Roem. et Schult., remove to obstruct broken preparation downy grape juice, after in downy grape juice, adding oligomeric isomaltose and sulfurous gas, the inoculation wine active dry yeast, carry out zymamsis, be blended into edible ethanol when 80-110g/L falls in residual sugar in the monitoring wine body, regulate when wine body ethanol content reaches percent by volume 17-22% and stop zymamsis, filter and obtain the former wine of Vitis heyneana Roem. et Schult.; The add-on of described oligomeric isomaltose and the weightmeasurement ratio of downy grape juice are 150-200g: 1L;
(2) with the ageing of Vitis heyneana Roem. et Schult. liquor base storage;
(3) stability is handled: the former wine of Vitis heyneana Roem. et Schult. can obtain functional oligomeric isomaltose Vitis heyneana Roem. et Schult. fruit wine carry out freezing, following glue, filtration after ageing finishes after.
As further instruction, the above zymamsis, its step is with the downy grape juice behind the inoculation wine active dry yeast, places 18-25 ℃ of bottom fermentation, separates the skin slag after 6-8 days, proceeds later stage fermentation again.
As further instruction, the inoculum size of the above wine active dry yeast and the weight ratio of downy grape juice are 110-150g: 1t.
As further instruction, the above ageing, its ageing temperature is 10-20 ℃, 240 days to 1 year ageing time.
As further instruction, the above oligomeric isomaltose is the IMO-50 type.The IMO product of commercial grade has two kinds on the China market at present, be respectively IMO-50 type (IMO content reaches more than 50% in the product) and IMO-90 type (IMO content reaches more than 90% in the product), wherein IMO-50 type product has the saccharic by product that the more glucose of content, maltose etc. easily are utilized, the health-care effect that it is directly taken thereby be a greater impact is so price is lower; IMO-90 type product by product is less, and health-care effect is better, but price is high relatively.
As further instruction, the add-on of the above step (1) sulfurous gas and the weightmeasurement ratio of downy grape juice are 25-35mg: 1L.
As further instruction, the above freezing temperature is 0-5 ℃.
As further instruction, the above is glue down, be adopt 40-60 ℃ water make bentonite inflated after, short mix is gone in the former wine of Vitis heyneana Roem. et Schult. again; The wilkinite that adds and the weightmeasurement ratio of the former wine of Vitis heyneana Roem. et Schult. are 400-1000mg: 1L.
Employed wine active dry yeast among the present invention, edible ethanol can obtain buying on the market.
The main physical and chemical index of product of the present invention is as follows:
1,100g/L 〉=residual sugar total amount 〉=80g/L (with glucose meter), wherein the oligomeric isomaltose proportion need reach more than 90%;
2,22% 〉=alcoholic strength (20 ℃, volume fraction) 〉=17%;
3, sugar-free extract 〉=15.0g/L;
4, volatile acid (with acetometer)≤1.1g/L;
5, citric acid≤2.0g/L.
Compared with prior art, the present invention utilizes oligomeric isomaltose to be difficult to the principle of being utilized by yeast, IMO-50 type oligomeric isomaltose added in the downy grape juice ferment, after zymamsis finishes, glucose in the sugar of downy grape juice itself and the IMO-50 type product, saccharic by products such as maltose are changed into alcohol by fermentation, and have the oligomeric isomaltose composition of nourishing function because do not utilized and be retained in the wine body by yeast, sweetness ratio sucrose and fructose because of oligomeric isomaltose is lower softer again, make the wine body present soft sweet taste and unlikely too sweet being bored with, thereby form good taste.The invention has the beneficial effects as follows:
1. by zymamsis, other carbohydrate except oligomeric isomaltose is removed substantially, thereby has removed them for the interference of oligomeric isomaltose health-care effect, has improved the health-care effect of product.
2. compositions such as the glucose in the IMO-50 type oligomeric isomaltose product, maltose have played supplementary function for the relatively low sugared content of downy grape juice itself, can improve the final ethanol content of Vitis heyneana Roem. et Schult. fruit wine product, make that the mouthfeel of wine is mellow and full more mellow.
3. by adding IMO-50 type oligomeric isomaltose, not only kept the original health-care effect of Vitis heyneana Roem. et Schult. fruit wine product, and the health-care effect of oligomeric isomaltose effectively has been incorporated on the Vitis heyneana Roem. et Schult. fruit wine, effectively raise quality and the technology content of Vitis heyneana Roem. et Schult. fruit wine product.
Embodiment
The present invention is described in further detail below in conjunction with embodiment, but embodiments of the present invention are not limited to the scope that embodiment represents.
Embodiment 1:
(1) juice processed, zymamsis: fresh Vitis heyneana Roem. et Schult. is removed to obstruct broken preparation downy grape juice, the IMO-50 type oligomeric isomaltose powder (purity reaches more than 50% by mass ratio) that in downy grape juice, adds 200g/L, behind the sulfurous gas of 35mg/L, press 120g/t and in downy grape juice, add the commodity wine active dry yeast, carry out prior fermentation at 20 ℃, separate the skin slag after 7 days, proceed later stage fermentation, when residual sugar is down to 110g/L, add edible ethanol and stop fermentation, it is 22%(v/v that allotment obtains alcoholic strength) the former wine of Vitis heyneana Roem. et Schult..
(2) with the ageing of Vitis heyneana Roem. et Schult. liquor base storage, the ageing temperature is 10 ℃, 1 year ageing time.
(3) stability is handled: the former wine of Vitis heyneana Roem. et Schult. finishes the back in ageing and carries out freezing in 2 ℃, the amount of pressing 1000mg/L subsequently fast adds glue, filtration under 50 ℃ of water swellable wilkinites, and functional oligomeric isomaltose Vitis heyneana Roem. et Schult. wine finished product is made in can under sterile state at last.
Embodiment 2:
(1) juice processed, zymamsis: fresh Vitis heyneana Roem. et Schult. is removed to obstruct broken preparation downy grape juice, the IMO-50 type oligomeric isomaltose powder (purity reaches more than 50% by mass ratio) that in downy grape juice, adds 150g/L, behind the sulfurous gas of 25mg/L, press 150g/t and in downy grape juice, add the commodity wine active dry yeast, carry out prior fermentation at 25 ℃, separate the skin slag after 6 days, proceed later stage fermentation, when residual sugar is down to 80g/L, add edible ethanol and stop fermentation, it is 17%(v/v that allotment obtains alcoholic strength) the former wine of Vitis heyneana Roem. et Schult..
(2) with the ageing of Vitis heyneana Roem. et Schult. liquor base storage, the ageing temperature is 20 ℃, 240 days ageing time.
(3) stability is handled: the former wine of Vitis heyneana Roem. et Schult. finishes the back in ageing and carries out freezing in 0 ℃, the amount of pressing 400mg/L subsequently fast adds glue, filtration under 40 ℃ of water swellable wilkinites, and functional oligomeric isomaltose Vitis heyneana Roem. et Schult. wine finished product is made in can under sterile state at last.
Embodiment 3:
(1) juice processed, zymamsis: fresh Vitis heyneana Roem. et Schult. is removed to obstruct broken preparation downy grape juice, the IMO-50 type oligomeric isomaltose powder (purity reaches more than 50% by mass ratio) that in downy grape juice, adds 180g/L, behind the sulfurous gas of 25mg/L, press 150g/t and in downy grape juice, add the commodity wine active dry yeast, carry out prior fermentation at 18 ℃, separate the skin slag after 7 days, proceed later stage fermentation, when residual sugar is down to 90g/L, add edible ethanol and stop fermentation, it is 20%(v/v that allotment obtains alcoholic strength) the former wine of Vitis heyneana Roem. et Schult..
(2) with the ageing of Vitis heyneana Roem. et Schult. liquor base storage, the ageing temperature is 15 ℃, ageing 300 days.
(3) stability is handled: the former wine of Vitis heyneana Roem. et Schult. finishes the back in ageing and carries out freezing in 3 ℃, the amount of pressing 800mg/L subsequently fast adds glue, filtration under 60 ℃ of water swellable wilkinites, and functional oligomeric isomaltose Vitis heyneana Roem. et Schult. wine finished product is made in can under sterile state at last.
Embodiment 4:
(1) juice processed, zymamsis: fresh Vitis heyneana Roem. et Schult. is removed to obstruct broken preparation downy grape juice, the IMO-50 type oligomeric isomaltose powder (purity reaches more than 50% by mass ratio) that in downy grape juice, adds 200g/L, behind the sulfurous gas of 30mg/L, press 110g/t and in downy grape juice, add the commodity wine active dry yeast, carry out prior fermentation at 18 ℃, separate the skin slag after 7 days, proceed later stage fermentation, when residual sugar is down to 110g/L, add edible ethanol and stop fermentation, it is 20%(v/v that allotment obtains alcoholic strength) the former wine of Vitis heyneana Roem. et Schult..
(2) with the ageing of Vitis heyneana Roem. et Schult. liquor base storage, the ageing temperature is 18 ℃, ageing 240 days.
(3) stability is handled: the former wine of Vitis heyneana Roem. et Schult. finishes the back in ageing and carries out freezing in 4 ℃, the amount of pressing 600mg/L subsequently fast adds glue, filtration under 55 ℃ of water swellable wilkinites, and functional oligomeric isomaltose Vitis heyneana Roem. et Schult. wine finished product is made in can under sterile state at last.
Embodiment 5:
(1) juice processed, zymamsis: fresh Vitis heyneana Roem. et Schult. is removed to obstruct broken preparation downy grape juice, the IMO-50 type oligomeric isomaltose powder (purity reaches more than 50% by mass ratio) that in downy grape juice, adds 160g/L, behind the sulfurous gas of 35mg/L, press 125g/t and in downy grape juice, add the commodity wine active dry yeast, carry out prior fermentation at 19 ℃, separate the skin slag after 8 days, proceed later stage fermentation, when residual sugar is down to 110g/L, add edible ethanol and stop fermentation, it is 20%(v/v that allotment obtains alcoholic strength) the former wine of Vitis heyneana Roem. et Schult..
(2) with the ageing of Vitis heyneana Roem. et Schult. liquor base storage, the ageing temperature is 12 ℃, ageing 330 days.
(3) stability is handled: the former wine of Vitis heyneana Roem. et Schult. finishes the back in ageing and carries out freezing in 5 ℃, the amount of pressing 1000mg/L subsequently fast adds glue, filtration under 45 ℃ of water swellable wilkinites, and functional oligomeric isomaltose Vitis heyneana Roem. et Schult. wine finished product is made in can under sterile state at last.
Claims (8)
1. a functional oligomeric isomaltose Vitis heyneana Roem. et Schult. technique for brewing fruit wine is characterized in that, may further comprise the steps:
(1) juice processed, zymamsis: be raw material with fresh Vitis heyneana Roem. et Schult., remove to obstruct broken preparation downy grape juice, after in downy grape juice, adding oligomeric isomaltose and sulfurous gas, the inoculation wine active dry yeast, carry out zymamsis, be blended into edible ethanol when residual sugar is down to 80-110g/L in the monitoring wine body, regulate when wine body ethanol content reaches percent by volume 17-22% and stop zymamsis, filter and obtain the former wine of Vitis heyneana Roem. et Schult.; The add-on of described oligomeric isomaltose and the weightmeasurement ratio of downy grape juice are 150-200g: 1L;
(2) with the ageing of Vitis heyneana Roem. et Schult. liquor base storage;
(3) stability is handled: the former wine of Vitis heyneana Roem. et Schult. can obtain functional oligomeric isomaltose Vitis heyneana Roem. et Schult. fruit wine carry out freezing, following glue, filtration after ageing finishes after.
2. functional oligomeric isomaltose Vitis heyneana Roem. et Schult. technique for brewing fruit wine according to claim 1, it is characterized in that: described zymamsis, its step is with the downy grape juice behind the inoculation wine active dry yeast, place 18-25 ℃ of bottom fermentation, separate the skin slag after 6-8 days, proceed later stage fermentation again.
3. functional oligomeric isomaltose Vitis heyneana Roem. et Schult. technique for brewing fruit wine according to claim 2, it is characterized in that: the inoculum size of described wine active dry yeast and the weight ratio of downy grape juice are 110-150g: 1t.
4. functional oligomeric isomaltose Vitis heyneana Roem. et Schult. technique for brewing fruit wine according to claim 1, it is characterized in that: described ageing, its ageing temperature is 10-20 ℃, 240 days to 1 year ageing time.
5. functional oligomeric isomaltose Vitis heyneana Roem. et Schult. technique for brewing fruit wine according to claim 1, it is characterized in that: described oligomeric isomaltose is the IMO-50 type.
6. functional oligomeric isomaltose Vitis heyneana Roem. et Schult. technique for brewing fruit wine according to claim 1, it is characterized in that: the add-on of described step (1) sulfurous gas and the weightmeasurement ratio of downy grape juice are 25-35mg: 1L.
7. according to each described functional oligomeric isomaltose Vitis heyneana Roem. et Schult. technique for brewing fruit wine among the claim 1-6, it is characterized in that: described freezing temperature is 0-5 ℃.
8. functional oligomeric isomaltose Vitis heyneana Roem. et Schult. technique for brewing fruit wine according to claim 7 is characterized in that: described glue down, be adopt 40-60 ℃ water make bentonite inflated after, short mix is gone in the former wine of Vitis heyneana Roem. et Schult. again; The wilkinite that adds and the weightmeasurement ratio of the former wine of Vitis heyneana Roem. et Schult. are 400-1000mg: 1L.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105316147A (en) * | 2015-10-27 | 2016-02-10 | 罗城仫佬族自治县永富生态种养农民专业合作社 | Vitis heyneana and onion wine preparation method |
| CN105316148A (en) * | 2015-10-27 | 2016-02-10 | 罗城仫佬族自治县永富生态种养农民专业合作社 | Vitis heyneana wine preparation method |
| CN112694955A (en) * | 2021-01-29 | 2021-04-23 | 广西壮族自治区农业科学院 | Preparation method of Vitis heyneana fruit wine |
| CN115521833A (en) * | 2022-10-31 | 2022-12-27 | 广西壮族自治区农业科学院 | Brewing process of natural downy grape sherry wine |
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Cited By (4)
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| CN112694955A (en) * | 2021-01-29 | 2021-04-23 | 广西壮族自治区农业科学院 | Preparation method of Vitis heyneana fruit wine |
| CN115521833A (en) * | 2022-10-31 | 2022-12-27 | 广西壮族自治区农业科学院 | Brewing process of natural downy grape sherry wine |
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Application publication date: 20130807 |