CN105505654A - Natural plant juice antibacterial agent for brewing wine and application of natural plant juice antibacterial agent - Google Patents
Natural plant juice antibacterial agent for brewing wine and application of natural plant juice antibacterial agent Download PDFInfo
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- CN105505654A CN105505654A CN201610118912.8A CN201610118912A CN105505654A CN 105505654 A CN105505654 A CN 105505654A CN 201610118912 A CN201610118912 A CN 201610118912A CN 105505654 A CN105505654 A CN 105505654A
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- juice
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- aloe
- fungistat
- natural plant
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 62
- 235000014101 wine Nutrition 0.000 title abstract description 46
- 239000003242 anti bacterial agent Substances 0.000 title abstract 4
- 238000000855 fermentation Methods 0.000 claims abstract description 46
- 230000004151 fermentation Effects 0.000 claims abstract description 46
- 241001116389 Aloe Species 0.000 claims abstract description 27
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 25
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 241000219095 Vitis Species 0.000 claims description 47
- BLSQLHNBWJLIBQ-OZXSUGGESA-N (2R,4S)-terconazole Chemical compound C1CN(C(C)C)CCN1C(C=C1)=CC=C1OC[C@@H]1O[C@@](CN2N=CN=C2)(C=2C(=CC(Cl)=CC=2)Cl)OC1 BLSQLHNBWJLIBQ-OZXSUGGESA-N 0.000 claims description 42
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 39
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 39
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 39
- 229940089256 fungistat Drugs 0.000 claims description 38
- 241000234427 Asparagus Species 0.000 claims description 27
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 27
- 238000011514 vinification Methods 0.000 claims description 19
- 230000001954 sterilising effect Effects 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000009392 Vitis Nutrition 0.000 claims description 8
- 238000013467 fragmentation Methods 0.000 claims description 6
- 238000006062 fragmentation reaction Methods 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 240000007474 Aloe arborescens Species 0.000 claims description 4
- 235000003011 Aloe arborescens var natalensis Nutrition 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 238000001556 precipitation Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 230000002269 spontaneous effect Effects 0.000 claims description 4
- 229920000742 Cotton Polymers 0.000 claims description 2
- 238000005352 clarification Methods 0.000 claims description 2
- 238000002386 leaching Methods 0.000 claims description 2
- 239000012982 microporous membrane Substances 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 abstract description 6
- 235000019674 grape juice Nutrition 0.000 abstract description 5
- 230000000813 microbial effect Effects 0.000 abstract description 3
- 239000007788 liquid Substances 0.000 abstract description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 abstract 4
- 241000219094 Vitaceae Species 0.000 abstract 3
- 235000021021 grapes Nutrition 0.000 abstract 3
- 239000007789 gas Substances 0.000 description 24
- 241000894006 Bacteria Species 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 7
- 244000005700 microbiome Species 0.000 description 6
- 230000001476 alcoholic effect Effects 0.000 description 4
- 230000002218 hypoglycaemic effect Effects 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000008272 agar Substances 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 239000000428 dust Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 235000019990 fruit wine Nutrition 0.000 description 3
- 230000012010 growth Effects 0.000 description 3
- 238000005070 sampling Methods 0.000 description 3
- 210000003491 skin Anatomy 0.000 description 3
- 238000001179 sorption measurement Methods 0.000 description 3
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 229930182555 Penicillin Natural products 0.000 description 2
- JGSARLDLIJGVTE-MBNYWOFBSA-N Penicillin G Chemical compound N([C@H]1[C@H]2SC([C@@H](N2C1=O)C(O)=O)(C)C)C(=O)CC1=CC=CC=C1 JGSARLDLIJGVTE-MBNYWOFBSA-N 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- 206010053615 Thermal burn Diseases 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- 238000005374 membrane filtration Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 229940049954 penicillin Drugs 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- QTENRWWVYAAPBI-YCRXJPFRSA-N streptomycin sulfate Chemical compound OS(O)(=O)=O.OS(O)(=O)=O.OS(O)(=O)=O.CN[C@H]1[C@H](O)[C@@H](O)[C@H](CO)O[C@H]1O[C@@H]1[C@](C=O)(O)[C@H](C)O[C@H]1O[C@@H]1[C@@H](N=C(N)N)[C@H](O)[C@@H](N=C(N)N)[C@H](O)[C@H]1O.CN[C@H]1[C@H](O)[C@@H](O)[C@H](CO)O[C@H]1O[C@@H]1[C@](C=O)(O)[C@H](C)O[C@H]1O[C@@H]1[C@@H](N=C(N)N)[C@H](O)[C@@H](N=C(N)N)[C@H](O)[C@H]1O QTENRWWVYAAPBI-YCRXJPFRSA-N 0.000 description 2
- 230000001360 synchronised effect Effects 0.000 description 2
- 206010002198 Anaphylactic reaction Diseases 0.000 description 1
- 238000009631 Broth culture Methods 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- DPDMMXDBJGCCQC-UHFFFAOYSA-N [Na].[Cl] Chemical compound [Na].[Cl] DPDMMXDBJGCCQC-UHFFFAOYSA-N 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 229940069521 aloe extract Drugs 0.000 description 1
- 230000036783 anaphylactic response Effects 0.000 description 1
- 208000003455 anaphylaxis Diseases 0.000 description 1
- PYKYMHQGRFAEBM-UHFFFAOYSA-N anthraquinone Natural products CCC(=O)c1c(O)c2C(=O)C3C(C=CC=C3O)C(=O)c2cc1CC(=O)OC PYKYMHQGRFAEBM-UHFFFAOYSA-N 0.000 description 1
- 150000004056 anthraquinones Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000002260 anti-inflammatory agent Substances 0.000 description 1
- 230000001741 anti-phlogistic effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 231100000739 chronic poisoning Toxicity 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000011790 ferrous sulphate Substances 0.000 description 1
- 235000003891 ferrous sulphate Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 description 1
- 229960003255 natamycin Drugs 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000004810 polytetrafluoroethylene Substances 0.000 description 1
- 229920001343 polytetrafluoroethylene Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000010453 quartz Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000010344 sodium nitrate Nutrition 0.000 description 1
- 239000004317 sodium nitrate Substances 0.000 description 1
- 229940001516 sodium nitrate Drugs 0.000 description 1
- 238000002470 solid-phase micro-extraction Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000003039 volatile agent Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to natural plant juice for brewing wine and application of the natural plant juice, and belongs to the technical field of microbial fermentation engineering. The natural plant juice is used for brewing the wine instead of sulfur dioxide. A method for preparing the natural plant juice which is aloe juice includes thoroughly cleaning fresh aloe arborescense leaves and then removing the skins of the fresh aloe arborescense leaves; cutting the fresh aloe arborescense leaves to obtain small dices; smashing the small dices by the aid of a juice extractor to obtain juice; filtering the juice by the aid of four layers of medical gauze to obtain filter liquid. The aloe juice can be applied to brewing the wine after grapes are selected, stems of the grapes are removed and the grapes are crushed, the mass ratio of the aloe juice added into grape juice is 3-8%, and the aloe juice and the grape juice are uniformly mixed with each other and are fermented. The natural plant juice and the application have the advantages that the aloe juice is used as an antibacterial agent for fermenting the wine instead of sulfur dioxide which is used as an antibacterial agent in the traditional processes for producing wine, and accordingly the safety and the quality of the wine can be improved.
Description
Technical field
The present invention relates to a kind of natural phant juice fungistat for wine making and application thereof, belong to microbial fermentation engineering technical field.
Background technology
Grape wine is formed by brewing grape.The grape epidermis plucked in the grape maturity phase has multiple-microorganism, and wherein some microbes affects normal fermentation vinous, the meta-bolites such as higher alcohols, acetic acid, acetaldehyde of the wine quality that has an impact.Usually the metabolism and growth that sulfurous gas carrys out controlled oxidization and suppresses grape endogenous microbes is added in grape wine scale operation.Sulfurous gas can suppress the microbial growths such as wild yeast, milk-acid bacteria and acetic bacteria, and controls the deterioration by oxidation of wine body.Recent study shows, sulfurous gas can cause chronic poisoning, and some also have anaphylaxis, and excessive sulfurous gas not only affects the quality of fruit wine but also the health of harm humans, makes it be restricted in wine making and the application in storing.Have much about the research of sulfurous gas method in minimizing or alternative grape wine, wherein, replace sulfurous gas to receive much concern by natural bacteriostatic agent.
The perennial meat herbaceous plant of aloe system Liliaceae, blade is plump, containing a large amount of functional components such as organic acid, anthraquinone analog compound, polysaccharide, various enzyme, minerals and vitamins in mesophyll.Aloe has the functions such as significant bactericidal antiphlogistic, edible and medicinal.Existing Aloes wine at present, Aloe wine, the development of aloe beer, Aloes wine is for directly to make wine with aloe, Aloe wine is add asparagus juice in the grape wine brewed into, but use the destination of aloe to overweight the nutritive and health protection components utilizing aloe at present in this type of Wine drink, as for aloe as fungistat, all under pure culture condition, with the bacteriostatic test that Aloe extract or asparagus juice carry out limited known food pollutantbacteria or pathogenic bacterium, and large usage quantity, not yet aloe is used as wine fermentation fungistat, the fungus strain that grape carries is not fixed, and the environment of wine fermentation is different from pure culture environment, the present invention's asparagus juice is as the fungistat of wine fermentation, replace the fungistat sulfurous gas used in Production of Wine traditional technology, to improve security vinous and quality.
Summary of the invention
The present invention, by replacing the fungistat sulfurous gas used in Production of Wine traditional technology with asparagus juice, improves security vinous and quality.
The invention provides a kind of natural phant juice fungistat for wine making, described natural phant juice fungistat is asparagus juice.
Described asparagus juice be with life in 5 years, without going rotten, undamaged fresh Aloe arborescens var. natalensis blade is for raw material; The treatment process of aloe leaf is: directly use after chopping; Or soak use after chopping; Or chopping, use of squeezing the juice after smashing to pieces; Under preferable case, wash away aloe surface adsorption microorganism and dust with clear water, remove crust, be cut into small pieces, smash to pieces with juice extractor, the juice that must smash to pieces, or filter gained filtrate with 4 layers of hospital gauze (also can replace with 1 layer of cotton).
Another object of the present invention is to provide a kind of application of natural phant juice fungistat of wine fermentation, and the mass ratio specifically by 3 ~ 8% in wine making process adds asparagus juice.Namely while Grape fragmentation or after Grape fragmentation, asparagus juice is added.
Under preferable case, in the application of described natural phant juice fungistat, concrete wine making process comprises: after grape sorting, destemming, fragmentation, adds the asparagus juice that mass ratio is 3 ~ 8% (w/w), mixing, fermentation.In addition, fungistat asparagus juice of the present invention also can with sulfurous gas with the use of, namely can with 25mg/L sulfurous gas and 2 ~ 4% asparagus juices with the use of.
The grape variety that in embodiment, wine making uses is for planting the cabernet sauvignon grape in Changli County, Hebei province.Technical scheme of the present invention also can be suitable for other grape varieties, such as northern alcohol, Muscat Hamburg, huge peak etc.
The condition of following wine making is: by the ripe cabernet sauvignon grape of bunchiness, reject rotten, damaged fruit grain, attrition crushing, soluble solid content reaches 17 ~ 24Brix, Pericarpium Vitis viniferae after break process and grape juice 900g are loaded in 1000mL triangular flask, every bottle is added 20 ~ 80g asparagus juice, adds a cover fermentation bung in bottleneck.By the Sucus Vitis viniferae of above-mentioned various process 15 ~ 23 DEG C of spontaneous fermentations 15 ~ 25 days, when the sugared content of karusen is down to 2 ~ 3%, primary fermentation terminates.Squeezing is filtered except grape skin with 4 layers of aseptic hospital gauze, aseptically former wine is filled in the encloses container of sterilizing, secondary fermentation process is carried out 15 ~ 20 days at 16 ~ 18 DEG C, precipitation separation, ageing 30 days, clarifying treatment, filter, finally be sub-packed in vial, sterilizing after sealing, stores after cooling under cryogenic.
Under preferable case, in the application of described natural phant juice fungistat, described sterilizing is at 62 ~ 70 DEG C of Water Under bath sterilizing 30 ~ 45min, or filtering with microporous membrane is degerming.
Beneficial effect of the present invention is:
1. the fungistat sulfurous gas with traditional is the same, effectively suppresses all kinds of microorganism growth in Fermentation of Grape Wine;
2. the fungistat sulfurous gas with traditional is the same, effectively controls carrying out smoothly of wine fermentation, ensures taste vinous and local flavor;
3. the fungistat sulfurous gas reduced or completely need not be traditional, improves applicable crowd's scope and the security of wine product.
Embodiment
Following non-limiting example can make the present invention of those of ordinary skill in the art's comprehend, but does not limit the present invention in any way.
The grape variety that in embodiment, wine making uses is for planting the cabernet sauvignon grape in Changli County, Hebei province.
In embodiment, the measuring method of Fermentation of Grape Wine and product is:
1. the mensuration of microorganism species: adopt dilution to be coated with flat band method.Wine fermentation wine with dregs sterilized water is suitably diluted, coats on corresponding culture medium flat plate, cultivate 4 ~ 5 days, to enumeration in 30 DEG C.
(1) yeast counting
YEPD substratum: yeast leaching powder 1%, peptone 2%, glucose 2%, agar 2%, pH6.0, in 115 DEG C of sterilizing 30min, be cooled to and hold sterilising medium bottle wall and do not scald and be advisable, add the Streptomycin sulphate (be that the water system membrane filtration of 0.22um degerming with aperture) of 3.2 ten thousand units/L penicillin and 40,000 units/L.
(2) bacterial count
Broth culture: extractum carnis 0.5%, peptone 1%, sodium-chlor 0.5%, agar 2%, tennecetin 0.0125%, pH7.2-7.4, in 121 DEG C of sterilizing 20min.
(3) mold count
Czapek's solution: SODIUMNITRATE 0.3%, magnesium sulfate 0.05%, dipotassium hydrogen phosphate 0.1%, ferrous sulfate 0.001%, Repone K 0.05%, sucrose 3%, agar 2%, pH6.7, in 121 DEG C of sterilizing 15min, be cooled to and hold sterilising medium bottle wall and do not scald and be advisable, add the Streptomycin sulphate (be that the water system membrane filtration of 0.22um degerming with aperture) of 3.2 ten thousand units/L penicillin and 40,000 units/L.
2. the mensuration of soluble solid content: use hand-held sugar amount refractometer directly to measure.DNS method is during fermentation adopted to survey reducing sugar content.
3. the mensuration of alcoholic strength, volatile acid and aroma component adopts Headspace SPME-GC.
(1) extraction conditions
Sample spends the night (thaw for sample, prevent normal temperature unfreezing from causing aroma substance to volatilize) at 4 DEG C of refrigerator cold-storages in advance.0.3g/LNaCl, 7mL extraction liquid and rotor is added successively in 15mL sample bottle, seal with PTFE pad, 49 DEG C, balance 10min under 250r/min environment, rapidly SPME extracting head is inserted sample bottle through gasket, be suspended from head space part, releasing extracting head makes it be exposed to the head space part of sample bottle, extraction 45min.
(2) GC condition
Adopt FFAP quartz capillary chromatographic column (30m × 0.32mm × 0.5 μm); Chromatographic column starting temperature is 40 DEG C, rises to 52 DEG C and keeps 5min, and rise to 200 DEG C with 5 DEG C/min, keep 5min with 6 DEG C/min; Carrier gas (N
2): 30ml/min, H
2: 30ml/min, Air:300ml/min; Pressure 0.1MPa, sample size 1 μ L before post.
Embodiment 1
Use a grape wine brewage-method for natural phant juice fungistat, described method comprises the steps:
1. asparagus juice preparation: aloe → cleaning → soaking disinfection → remove the peel → cut fritter → making beating → filtration → filtrate → preservation;
2. wine fermentation: grape sorting → destemming → fragmentation → add asparagus juice → mixing → fermentation (sampling) → squeezing → secondary fermentation → separation → ageing → clarification → filtration → filling → sterilizing → finished product;
3. sampling and measuring: sampling → filter → measure microorganism species, pol, alcoholic strength, volatile compound etc.
Detailed step is as follows:
1. the producing of asparagus juice: get life in 5 years, without going rotten, undamaged fresh Aloe arborescens var. natalensis blade, wash away aloe surface adsorption microorganism and dust with clear water, remove crust, be cut into small pieces, smash to pieces with juice extractor, filter with 4 layers of hospital gauze, it is for subsequent use that filtrate is stored in 4 DEG C of refrigerators.
2. wine making: adopt the cabernet sauvignon grape of planting in Changli County, Hebei province.By the cabernet sauvignon grape of bunchiness, reject rotten, damaged fruit grain, attrition crushing, soluble solid content reaches 20Brix, load in 1000mL triangular flask by the Pericarpium Vitis viniferae after break process and grape juice 900g, every bottle is added 50g from step 1. gained asparagus juice, adds a cover fermentation bung in bottleneck.By the Sucus Vitis viniferae of above-mentioned various process 15 ~ 17 DEG C of spontaneous fermentations 24 days, when the sugared content of karusen is down to 2% ~ 3%, primary fermentation terminates.Squeezing is filtered except grape skin with 4 layers of aseptic hospital gauze, aseptically former wine is filled in the encloses container of sterilizing, secondary fermentation process is carried out 17 days at 16 ~ 18 DEG C, precipitation separation, ageing 30 days, clarifying treatment, filter, fruit wine after filtering, clarifying is sub-packed in vial, at 70 DEG C of Water Unders bath sterilizing 30min after sealing, stores under cryogenic after cooling.
3. two groups of wine making groups 2. synchronous with step are set simultaneously: one, for not add any fungistat group, adds 50mg/L sulfurous gas (asparagus juice in replacing step 2.) fungistat group in other one group;
Regularly sample detection in step wine making process 2. and 3., result is:
During fermentation 4-8 days, in grape fermentation wine with dregs, mould viable count is 10 ~ 10
3cFU/mL is do not add mould viable count in any fungistat karusen same period 1/8, suitable with the mould viable count of the same period in karusen adding 50mg/L sulfurous gas fungistat.
In fermentation during 4 ~ 12 days, in grape fermentation wine with dregs, bacteria in viable cell count is 10 ~ 10
5cFU/mL is do not add bacteria in viable cell count in any fungistat karusen same period 1/10 ~ 1/5, slightly higher than the bacteria in viable cell count of the same period in karusen adding 50mg/L sulfurous gas fungistat.
In fermentation during 4 ~ 8 days, in grape fermentation wine with dregs, yeast viable count is 10
4~ 10
7cFU/mL is do not add mould viable count in any fungistat karusen same period 1/10 ~ 1/5, more lower slightly than the yeast viable count of the same period in karusen adding 50mg/L sulfurous gas fungistat.
During the fermentation, asparagus juice is added than slower 3 ~ 6 days of the wine fermentation hypoglycemic without any fungistat, compared with the karusen adding sulfurous gas, hypoglycemic speed is close, in product, volatile acid is higher, is 1.0 ~ 1.3g/L, product alcoholic strength and fragrance matter content close.
Embodiment 2
Use a grape wine brewage-method for natural phant juice fungistat, it is as follows that described method comprises detailed step:
1. the producing of asparagus juice: get life in 5 years, without going rotten, undamaged fresh Aloe arborescens var. natalensis blade, wash away aloe surface adsorption microorganism and dust with clear water, remove crust, be cut into small pieces, smash to pieces with juice extractor, obtain juice, it is for subsequent use that juice is stored in 4 DEG C of refrigerators.
2. wine making: adopt the northern alcohol grape of planting in Dalian, Liaoning Province.By the northern alcohol grape of bunchiness, reject rotten, damaged fruit grain, attrition crushing, soluble solid content reaches 18Brix, load in 1000mL triangular flask by the Pericarpium Vitis viniferae after break process and grape juice 900g, every bottle is added 65g from step 1. gained asparagus juice, adds a cover fermentation bung in bottleneck.By the Sucus Vitis viniferae of above-mentioned various process 16 ~ 18 DEG C of spontaneous fermentations 20 days, when the sugared content of karusen is down to 2% ~ 3%, primary fermentation terminates.Squeezing is filtered except grape skin with 4 layers of aseptic hospital gauze, aseptically former wine is filled in the encloses container of sterilizing, secondary fermentation process is carried out 15 days at 16 ~ 18 DEG C, precipitation separation, ageing 30 days, clarifying treatment, filter, fruit wine after filtering, clarifying is sub-packed in vial, at 62 DEG C of water-bath sterilization 45min after sealing, stores under cryogenic after cooling.
3. two groups of wine making groups 2. synchronous with step are set simultaneously: one, for not add any fungistat group, adds 50mg/L sulfurous gas (asparagus juice in replacing step 2.) fungistat group in other one group;
Regularly sample detection in step wine making process 2. and 3., result is:
During fermentation 4-8 days, in grape fermentation wine with dregs, mould viable count is 10 ~ 10
3cFU/mL is do not add mould viable count in any fungistat karusen same period 1/8, suitable with the mould viable count of the same period in karusen adding 50mg/L sulfurous gas fungistat.
In fermentation during 4 ~ 12 days, in grape fermentation wine with dregs, bacteria in viable cell count is 10 ~ 10
5cFU/mL is do not add bacteria in viable cell count in any fungistat karusen same period 1/10 ~ 1/5, slightly higher than the bacteria in viable cell count of the same period in karusen adding 50mg/L sulfurous gas fungistat.
In fermentation during 4 ~ 8 days, in grape fermentation wine with dregs, yeast viable count is 10
4~ 10
7cFU/mL is do not add mould viable count in any fungistat karusen same period 1/10 ~ 1/5, more lower slightly than the yeast viable count of the same period in karusen adding 50mg/L sulfurous gas fungistat.
During the fermentation, asparagus juice is added than slower 3 ~ 6 days of the wine fermentation hypoglycemic without any fungistat, compared with the karusen adding sulfurous gas, hypoglycemic speed is close, in product, volatile acid is higher, is 1.0 ~ 1.3g/L, product alcoholic strength and fragrance matter content close.
In a word, the use of asparagus juice can reduce or completely need not be traditional fungistat sulfurous gas, improve applicable crowd's scope of wine product and security.
Claims (7)
1., for a natural phant juice fungistat for wine making, described natural phant juice fungistat is asparagus juice.
2. fungistat according to claim 1, is characterized in that, described aloe is life in 5 years, nothing is gone rotten, undamaged fresh Aloe arborescens var. natalensis blade.
3. fungistat according to claim 1, is characterized in that, the treatment process of aloe leaf comprises cleaning, removes crust, stripping and slicing, crosses leaching filtrate after squeezing the juice with 4 layers of hospital gauze or 1 layer of cotton.
4., for an application for the natural phant juice fungistat of wine making, it is characterized in that, the mass ratio by 3 ~ 8% in wine making process adds asparagus juice.
5. application according to claim 4, is characterized in that, while Grape fragmentation or after Grape fragmentation, add asparagus juice.
6. application according to claim 4, it is characterized in that, wine making process comprises: detect the Pericarpium Vitis viniferae after break process and Sucus Vitis viniferae, soluble solid content reaches 17 ~ 24Brix, after mass ratio by 3 ~ 8% adds asparagus juice, 15 ~ 23 DEG C of spontaneous fermentations 15 ~ 25 days, when the sugared content of karusen is down to 2 ~ 3%, filter squeezing except grape skin, be aseptically filled in the encloses container of sterilizing, 16 ~ 18 DEG C of fermentations 15 ~ 20 days, precipitation separation, ageing 30 days, clarification, filtration, sterilizing after sealing.
7. application according to claim 6, is characterized in that, described sterilizing is at 62 ~ 70 DEG C of Water Under bath sterilizing 30 ~ 45min, or filtering with microporous membrane is degerming.
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| CN111471548A (en) * | 2020-04-18 | 2020-07-31 | 宁夏高源银色高地葡萄酒庄有限公司 | Natural yeast fermentation process for wine cultivated in soil biodiversity |
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| CN111471548A (en) * | 2020-04-18 | 2020-07-31 | 宁夏高源银色高地葡萄酒庄有限公司 | Natural yeast fermentation process for wine cultivated in soil biodiversity |
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