CN105087219A - Oyster polysaccharide wine and preparation method thereof - Google Patents

Abstract

The invention discloses oyster polysaccharide wine. The oyster polysaccharide wine is characterized by comprising, by weight, yeast polysaccharide, chitosan oligosaccharide, theaine, oyster polysaccharide, glycosidase, grape, tea polyphenol, gelatin immobilized pectinase, brettanomyces, wine brewer's yeast, zinc sulfite, furfural, lysozyme, modified sugar beet pulp pectin, bentonite and a proper amount of water. Oyster polysaccharide with strong oxidizability is adopted to be matched with grape for fermentation to prepare the wine, so that variety, function and flavor of the wine are enriched; in the process of brewing, saccharomyces yeast and non-saccharomyces yeast are added sequentially to accelerate competition of a substrate and assist fermentation promoter yeast polysaccharide and metabolic inhibitor furfural at the same time to control fermentation speed and alcohol yield, adjusting effect of oyster polysaccharide is combined to regulate and control alcohol content, and finally the oyster polysaccharide wine which is a new product and is rich in nutrition and unique in taste is prepared.

Description

A kind of oyster polysaccharide grape wine and preparation method

Technical field

The invention belongs to grape wine manufacture field, be specifically related to a kind of oyster polysaccharide grape wine and preparation method.

Background technology

Grape is rich in carbohydrate, various organic acid (oxysuccinic acid, tartrate, gallic acid and succsinic acid etc.), mineral substance, VITAMIN, amino acid, protein, robust fibre, Yelkin TTS etc. have good nourishing function, can be used to exploitation and there is grape wine, for meeting the health care demand of people, grape wine is for raw material with new fresh grape or Sucus Vitis viniferae, through the alcoholic drink of yeast fermentation brew, the kind of the aromatoising substance in vinous, content and threshold odour number and interaction thereof define aroma quality vinous, determine local flavor vinous and typical case, aroma component vinous is different according to source, be broadly divided into kind fragrance, fermentation fragrance and ageing fragrance, the kind of philosophy aroma component and content are subject to the impact of many factors: as grape variety, raw material ripening degree, making method, ageing condition etc., particularly making method, it is actual is the application process of multiple-microorganism, important impact is played on quality vinous, participate in the microorganism of making method and comprise yeast saccharomyces cerevisiae and Non-Saccharomyces and milk-acid bacteria and mould etc., how better to play the advantage function of these microbial strainss, research different strain is on the impact of Wine Aroma material, and then to improve organoleptic quality vinous and security quality be need main research.

Summary of the invention

The present invention is directed to development requirement vinous, propose a kind of oyster polysaccharide grape wine and preparation method.

The technical solution used in the present invention is as follows:

A kind of oyster polysaccharide grape wine, it is characterized in that, comprise following parts by weight of component: zymosan 6-8, oligochitosan 3-5, theanine 2-6, oyster polysaccharide 20-30, Glycosylase 2-3, grape 100-200, tea-polyphenol 2-4, gelatin immobilization polygalacturonase 5-8, Brettanomyces 2-4, Wine-making yeast 3-4, zinc sulfite 0.8-1, alditol 2-3, N,O-Diacetylmuramidase 2.2-2.5, modified beet slag pectin 2.3-2.5, bentonite 1.8-2, appropriate water.

A kind of oyster polysaccharide grape wine preparation method, is characterized in that, comprise the following steps:

(1) get oyster polysaccharide, Glycosylase mixing, add gross weight 6-12 water doubly, at 40-50 DEG C, stir enzymolysis 10-20min, obtain the oyster polysaccharide enzymolysis solution be to a certain degree hydrolyzed; Get after grape water cleans up, remove seed, put into hollander and add gross weight 4-12 water doubly together with tea-polyphenol, making beating 5-7min is also high-pressure homogeneous that grape slurry is for subsequent use; Add gelatin immobilization polygalacturonase mix and blend enzymolysis 60-90min at 56-58 DEG C in being starched by grape, obtain grape slurry enzymolysis solution, filter Sucus Vitis viniferae is for subsequent use afterwards;

(2) Sucus Vitis viniferae is mixed with the oyster polysaccharide enzymolysis solution be to a certain degree hydrolyzed, add oligochitosan stirring and dissolving to even, pol is regulated to be 19.4-21.0 ° of Bx, adding theanine is stirred to evenly, adjustment PH is 3.44-3.50, afterwards at the 88-92 DEG C of enzyme 15-23min that goes out, adding zinc sulfite high temperature 86-90 DEG C stirring sterilization 10-18min, must treat that fermentation Sucus Vitis viniferae complex liquid is for subsequent use;

(3) wine yeast and the zymosan that add activation in fermentation Sucus Vitis viniferae complex liquid will be treated, fermentation 11-14d is stirred at 22.8-24.2 DEG C of lower seal, in the mode by absorbing, add activation Brettanomyces, alditol, stir fermentation 16-18d at 20.2-22.4 DEG C of lower seal, obtain fermented liquid for subsequent use;

(4) fermented liquid is adopted the sheathed pump of band filter tap, pump into another and carry out the ageing 3-9 month in the fermentor tank of sterilization process, the ageing initial stage adds N,O-Diacetylmuramidase, and with first month rapid stirring at noon every day 20-40min, mid-term adds bentonite, and noon every day stirs 20-30min, and the later stage adds modified beet slag pectin, noon every day stirs 10-20min until ageing terminates, and obtains ageing liquid for subsequent use;

(5) ultra-filtration membrane is adopted to filter 50-62min at 0.13-0.29MPa, 26.1-27.1 DEG C ageing liquid, after carrying out pasteurization, sterile filling and get final product.

Beneficial effect of the present invention is embodied in:

The present invention adopts the oyster polysaccharide proportioning grape fermentation with strong oxidizing property to prepare grape wine, has enriched kind vinous and function and local flavor; In brewing process, successively access yeast saccharomyces cerevisiae and Non-Saccharomyces, accelerate the competition to substrate, assisted fermentation promotor zymosan and metabolic poison alditol simultaneously, control fermenting speed and ethanol production, in conjunction with the regulating effect of oyster polysaccharide, regulation and control goods alcohol contents, prepares the new product oyster grape wine of nutritious special taste.

Embodiment

Embodiment

A kind of oyster polysaccharide grape wine, it is characterized in that, comprise following parts by weight of component: zymosan 7, oligochitosan 4, theanine 4, oyster polysaccharide 25, Glycosylase 2.5, grape 1500, tea-polyphenol 3, gelatin immobilization polygalacturonase 6.5, Brettanomyces 3, Wine-making yeast 3.5, zinc sulfite 0.9, alditol 2.5, N,O-Diacetylmuramidase 2.35, modified beet slag pectin 2.4, bentonite 1.9, appropriate water.

A kind of oyster polysaccharide grape wine preparation method, is characterized in that, comprise the following steps:

(1) get oyster polysaccharide, Glycosylase mixing, add gross weight 6-12 water doubly, at 40-50 DEG C, stir enzymolysis 10-20min, obtain the oyster polysaccharide enzymolysis solution be to a certain degree hydrolyzed; Get after grape water cleans up, remove seed, put into hollander and add gross weight 4-12 water doubly together with tea-polyphenol, making beating 5-7min is also high-pressure homogeneous that grape slurry is for subsequent use; Add gelatin immobilization polygalacturonase mix and blend enzymolysis 60-90min at 56-58 DEG C in being starched by grape, obtain grape slurry enzymolysis solution, filter Sucus Vitis viniferae is for subsequent use afterwards;

(2) Sucus Vitis viniferae is mixed with the oyster polysaccharide enzymolysis solution be to a certain degree hydrolyzed, add oligochitosan stirring and dissolving to even, pol is regulated to be 19.4-21.0 ° of Bx, adding theanine is stirred to evenly, adjustment PH is 3.44-3.50, afterwards at the 88-92 DEG C of enzyme 15-23min that goes out, adding zinc sulfite high temperature 86-90 DEG C stirring sterilization 10-18min, must treat that fermentation Sucus Vitis viniferae complex liquid is for subsequent use;

(3) wine yeast and the zymosan that add activation in fermentation Sucus Vitis viniferae complex liquid will be treated, fermentation 11-14d is stirred at 22.8-24.2 DEG C of lower seal, in the mode by absorbing, add activation Brettanomyces, alditol, stir fermentation 16-18d at 20.2-22.4 DEG C of lower seal, obtain fermented liquid for subsequent use;

(4) fermented liquid is adopted the sheathed pump of band filter tap, pump into another and carry out the ageing 3-9 month in the fermentor tank of sterilization process, the ageing initial stage adds N,O-Diacetylmuramidase, and with first month rapid stirring at noon every day 20-40min, mid-term adds bentonite, and noon every day stirs 20-30min, and the later stage adds modified beet slag pectin, noon every day stirs 10-20min until ageing terminates, and obtains ageing liquid for subsequent use;

(5) ultra-filtration membrane is adopted to filter 50-62min at 0.13-0.29MPa, 26.1-27.1 DEG C ageing liquid, after carrying out pasteurization, sterile filling and get final product.

Claims (2)

1. an oyster polysaccharide grape wine, it is characterized in that, comprise following parts by weight of component: zymosan 6-8, oligochitosan 3-5, theanine 2-6, oyster polysaccharide 20-30, Glycosylase 2-3, grape 100-200, tea-polyphenol 2-4, gelatin immobilization polygalacturonase 5-8, Brettanomyces 2-4, Wine-making yeast 3-4, zinc sulfite 0.8-1, alditol 2-3, N,O-Diacetylmuramidase 2.2-2.5, modified beet slag pectin 2.3-2.5, bentonite 1.8-2, appropriate water.

2. an oyster polysaccharide grape wine preparation method, is characterized in that, comprises the following steps:

(1) get oyster polysaccharide, Glycosylase mixing, add gross weight 6-12 water doubly, at 40-50 DEG C, stir enzymolysis 10-20min, obtain the oyster polysaccharide enzymolysis solution be to a certain degree hydrolyzed; Get after grape water cleans up, remove seed, put into hollander and add gross weight 4-12 water doubly together with tea-polyphenol, making beating 5-7min is also high-pressure homogeneous that grape slurry is for subsequent use; Add gelatin immobilization polygalacturonase mix and blend enzymolysis 60-90min at 56-58 DEG C in being starched by grape, obtain grape slurry enzymolysis solution, filter Sucus Vitis viniferae is for subsequent use afterwards;

(2) Sucus Vitis viniferae is mixed with the oyster polysaccharide enzymolysis solution be to a certain degree hydrolyzed, add oligochitosan stirring and dissolving to even, pol is regulated to be 19.4-21.0 ° of Bx, adding theanine is stirred to evenly, adjustment PH is 3.44-3.50, afterwards at the 88-92 DEG C of enzyme 15-23min that goes out, adding zinc sulfite high temperature 86-90 DEG C stirring sterilization 10-18min, must treat that fermentation Sucus Vitis viniferae complex liquid is for subsequent use;

(3) wine yeast and the zymosan that add activation in fermentation Sucus Vitis viniferae complex liquid will be treated, fermentation 11-14d is stirred at 22.8-24.2 DEG C of lower seal, in the mode by absorbing, add activation Brettanomyces, alditol, stir fermentation 16-18d at 20.2-22.4 DEG C of lower seal, obtain fermented liquid for subsequent use;

(4) fermented liquid is adopted the sheathed pump of band filter tap, pump into another and carry out the ageing 3-9 month in the fermentor tank of sterilization process, the ageing initial stage adds N,O-Diacetylmuramidase, and with first month rapid stirring at noon every day 20-40min, mid-term adds bentonite, and noon every day stirs 20-30min, and the later stage adds modified beet slag pectin, noon every day stirs 10-20min until ageing terminates, and obtains ageing liquid for subsequent use;

(5) ultra-filtration membrane is adopted to filter 50-62min at 0.13-0.29MPa, 26.1-27.1 DEG C ageing liquid, after carrying out pasteurization, sterile filling and get final product.