CN105838544A - Preparation method of fermented Actinidia Chinensis sparkling wine - Google Patents
Preparation method of fermented Actinidia Chinensis sparkling wine Download PDFInfo
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- CN105838544A CN105838544A CN201610369144.3A CN201610369144A CN105838544A CN 105838544 A CN105838544 A CN 105838544A CN 201610369144 A CN201610369144 A CN 201610369144A CN 105838544 A CN105838544 A CN 105838544A
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- wine
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- kiwi berry
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- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention provides a preparation method of a fermented Actinidia Chinensis sparkling wine. A key production technology of the Actinidia Chinensis sparkling wine is created by subjecting Actinidia Chinensis serving as a raw material to key technological steps such as increasing juicing rate by a hot dipping-enzymolysis method, clarification and secondary fermentation. The fermented Actinidia Chinensis sparkling wine is bright in color and luster, fresh in aroma, sour and sweet in taste, refreshing, full in body and rich in nutrition, has high healthcare value and is a high-quality healthcare drink in daily life. Meanwhile, China's emphasis on fruit wine development in the field of alcohol development and the development trend of brewing the low-alcohol fruit wine are of great significance to enriching types of nutritional, healthcare and medical food, satisfying increasingly diversified market development demands and improving dietary nutrition and healthy level of Chinese people.
Description
Technical field
The invention belongs to wine fermentation technical field, be specifically related to the preparation side of a kind of Kiwi berry fermentation foaming wine
Method.
Background technology
Kiwi berry (Actinidia chinensis) belongs to Actinidiaceae (Actinidiaceae) actinidia, its
The most sour-sweet succulence of fruit, delicate fragrance is good to eat, and containing mineral matters such as abundant potassium, calcium, phosphorus, iron, with
And the important component such as vitamin C, sugar, leukotrienes, crude fibre and aldehydes matter.Record according to Chinese medicine ancient books and records: Mi
Monkey peach can antipyretic be quenched the thirst, diuresis, invigorate blood circulation, subside a swelling, treating stranguria, control dysphoria with smothery sensation, quench one's thirst, jaundice, urolithiasis, hemorrhoid
Sore, hepatitis, traumatic injury, rheumatic arthralgia etc..It addition, Kiwi berry has reduction Blood Cholesterol
And the function of triglyceride levels, also treat indigestion, prevent scurvy, atherosclerotic, hat
Worry, the special efficacy of hypertension.It is certain anti-oxidant, anti-swollen that recent studies shows that Kiwi berry also has
Knurl, reduction level of lipid effect.
Devoting Major Efforts To Developing research Kiwi berry food has wide market prospects and higher economic benefit and society's effect
Benefit.Now, main in China market Kiwi berry food is mainly based on preserved fruit, fruit juice, fruit vinegar.
Fizz is to invent one of fruit wine the earliest in the world, because containing high concentration carbon dioxide gas, opening in wine
Emit foam after Ping, be referred to as " wine of triumph ", mainly form for raw material brew with grape, apple, cherry etc..I
The fizz value volume and range of product that state produces is little, and being mostly focused on grape is that raw material produces.Kiwi berry rich in
Glucide, taste is pure and fresh tasty and refreshing, is suitable for making fruit wine.Color and luster is produced for raw material bright with Kiwi fresh fruit
Tasty and refreshing, fermentation foaming wine that wine body is plentiful beautiful, nutritious, sour-sweet.For exploitation Kiwi berry new product,
Improve its economic worth and have certain meaning, will be liked by consumers in general.
Summary of the invention
It is an object of the invention to provide the preparation method of a kind of Kiwi berry fermentation foaming wine, make in this way
The Kiwi berry fermentation gas become is steep in wine carbon dioxide containing gas, bright color, sour-sweet tasty and refreshing, maintains Kiwi berry
The distinctive delicate fragrance of fruit.
For achieving the above object, the technical solution used in the present invention is:
A kind of preparation method of Kiwi berry fermentation foaming wine, including following process step:
(1) raw material screening: select without rotting, without damaged, the appropriate Kiwi berry of hardness is raw material；
(2) hot submersion-enzymolysis；
(3) prepared by former wine；
(4) former wine clarification；
(5) secondary fermentation and scum.
Further, during step (1) raw material screening, select without rotting, without damaged, and hardness exists
0～2kg/cm2In the range of magnificent excellent Kiwi berry, by standby after cleaning, peeling, making beating.
Further, in step (2) hot submersion-enzymolysis process, first by gooseberry hot dipping at 50 DEG C
Stain processes 30min；After being cooled to room temperature, add HC pectase, at 37 DEG C according to the addition of 0.16g/kg
Lower enzymolysis 8h.
Further, when prepared by step (3) former wine, add wine yeast in Mi according to the amount of 0.05g/L
In monkey peach slurry, under the conditions of 20～25 DEG C, carry out one time fermentation.
Further, in step (4) former wine clarifying process, the diatomite of 2% and the shitosan of 1% is selected to make
For compound clarifier, addition is respectively the 10% and 6% of former Quality of Liquors, the process time be after 1.5h with
The rotating speed of 3000r/min is centrifuged 5min, takes supernatant and is the former wine of Kiwi berry.
Further, during step (5) secondary fermentation, carry out mending sugar with AJC, select champagne
Yeast carries out secondary fermentation, fermentation time 40 days, scum after fermentation ends, tonic wine at 18 DEG C, seals.
Further, after fermentation ends, bottleneck is placed in the saline slot of-24 DEG C～-22 DEG C and freezes sediment, uncap
Scum, replenishes the wine that scum loses with former wine again, and seals.
The Kiwi berry fermentation foaming wine of the present invention uses Kiwi berry to be raw material, is made by fermentation, uses this
Kiwi berry fizz prepared by bright preparation method, all meets GB2758-2005 fermented wine through inspection indices
Sanitary standard, Kiwi berry fermentation foaming wine of the present invention has bright color, tasty and refreshing, wine nutritious, sour-sweet
The advantages such as body is plentiful, can be as the alcoholic beverage of carbon dioxide containing gas.
Compared with prior art, it is an advantage of the current invention that:
First, the processing method that the present invention uses hot submersion-enzymolysis compound improves the crushing juice rate of gooseberry.
On the one hand, suitable hot submersion temperature and time can fully extract pulp and the coloring matter of pulp and fragrance
Material, can destroy again microbial pathogens, is effectively prevented oxidation and the corruption of fruit juice.Hot submersion before fermentation
The degree that can also increase that the smell of fruits is very sweet, improves mouthfeel structure, to reach to increase later stage fermentation wine taste, improves fermentation
The purpose of Quality of Liquors.Before enzymolysis, gooseberry is carried out short time hot submersion, make Kiwi berry flesh cell be subject to
Heat expansion is split, and the cytosol in pulp flows out, thus the most further enzymolysis processing.On the other hand, use
The pectase of enzymolysis can be carried out under low temperature not only can be catalyzed and make pectin substance be degraded to galacturonic acid, effectively
Reduce viscosity, improve crushing juice rate, improve juice effect, and the nutritional labeling retained in fruit juice that can be bigger
And fragrance ingredient, for subsequent fermentation, clarify and the operation such as filtration be smoothed out prepare.
Secondly, the Kiwi berry fermentation foaming wine that the present invention produces makes full use of Actinidia, enriches foaming
The kind of wine, the also deep processing for Kiwi berry open new way.The Kiwi berry fermentation foaming wine of the present invention fills
The advantage point absorbing sparkling wine zymotechnique and extracting technology, production process is not added with any manually
The chemical substances such as synthetic dyestuff, spices and preservative, carbon dioxide is assisted all from secondary fermentation, taste
Adjust, bright color, sour-sweet tasty and refreshing, integrate nutrition, health care, played Kiwi berry be " king in Guo ",
" natural plants vitamin C ", the advantage of " the good fruit of pollution-free, highly nourishing health care ".
Accompanying drawing explanation
Fig. 1 Kiwi berry fermentation foaming wine production technological process
The impact on Kiwi berry crushing juice rate of Fig. 2 hot submersion temperature
The impact of Fig. 3 hot submersion Time on Kiwifruit crushing juice rate
The impact on Kiwi berry crushing juice rate of Fig. 4 enzyme addition
The impact on Kiwi berry crushing juice rate of Fig. 5 hydrolysis temperature
The impact on Kiwi berry crushing juice rate of Fig. 6 enzymolysis time
The impact on light transmittance of Fig. 7 2% bentonite addition
The impact on light transmittance of Fig. 8 2% bentonite settling time
The impact on light transmittance of Fig. 9 2% diatomite addition
The impact on light transmittance of Figure 10 2% diatomite settling time
The impact on light transmittance of Figure 11 1% shitosan addition
The impact on light transmittance of Figure 12 1% shitosan settling time
Figure 13 mends the sugar type impact on secondary fermentation
The impact on secondary fermentation of Figure 14 yeast specie
The impact on secondary fermentation of Figure 15 fermentation temperature
Detailed description of the invention
Below by embodiment, the present invention is further illustrated, but the present invention is not limited to following enforcement
Example.
Embodiment 1
As it is shown in figure 1, the preparation method of the present invention comprises the following steps:
1, gooseberry is prepared
Weigh certain mass without rot, the excellent Kiwi berry of unabroken China, hardness is 0～2kg/cm2In the range of, use
Clear water repeatedly rinses and drains the most afterwards, pulls an oar with beater, with the temperature hot submersion 30min of 50 DEG C after peeling.
After being cooled to room temperature, add HC pectase, enzymolysis 8h at 36.8 DEG C according to the amount of 0.16g/kg.
2, former wine is prepared
(1) former wine fermentation
Weigh activity grape wine dry ferment according to the amount of 0.05g/L, activate 15min with the water of 25 times 30 DEG C,
Obtain activated yeast.In gooseberry, access the yeast after activation, carry out alcoholic fermentation, 25 DEG C of bottom fermentations 7
My god.First three day every day stirred once, within latter four days, stood.After fermentation ends, with siphonage by Kiwi berry in bottle
Former wine sucking-off, residue pulp, by 100 mesh filtered through gauze, removes pomace, obtains preliminary former wine.
(2) former wine clarification
Weigh 2g diatomite, with 98mL water soaking 24h, after abundant imbibition, be uniformly mixing to obtain 2%
Tripolite solution is standby；Weigh 1g citric acid, add heating for dissolving after 98g water, add 1g shitosan,
Continuing heating, until shitosan dissolves, solution is transparent, obtains 1% chitosan solution standby, matching while using.
Interpolation fining agent in former wine, the diatomite addition 10% of respectively 2%, the shitosan addition 6% of 1%,
25 DEG C of shaking table concussions process 1.5h.Under the rotating speed of 3000r/min after centrifugal 5min, take supernatant and be Mi
The former wine of monkey peach.
3, secondary fermentation
(1) former wine composition adjustment
In former wine, add concentrated apple juice, stirring so that it is mix, adjust soluble solid.Will
The former wine adjusted is sub-packed in be cleaned in the pressure bottle of thickening drained.
(2) secondary fermentation
During champagne activated yeast method is prepared with former wine, activated yeast method is identical.The champagne yeast that will have activated
Access 8 DEG C of lower seals in the former wine of Kiwi berry to ferment 40 days.
(3) scum
After fermentation ends, bottleneck is placed in the saline slot of-24 DEG C～-22 DEG C and freezes sediment, scum of uncapping, will
The wine of scum loss is replenished with former wine again, seals and obtains finished wine, or uses isobar filling under cryogenic
Machine loads in champagne bottle, seals with plastic plug or stopper, uses iron wire enlacement packaging.
In order to determine optimal processing parameter and the optimised process step of the present invention, inventor is carried out in laboratory
Substantial amounts of development test, various experimental conditions are as follows:
Assay method: soluble solid (SSC), saccharometer method；Crushing juice rate, weight method；Reduced sugar, 3,
5 dinitrosalicylic Acid Colorimetries；Pectin qualitative detection, alcohol method, (ethanol of 95% and Kiwi berry subsider juice
Ratio in 1: 1 mixes, and loads the test tube of 20ml, overturns jog, observes after standing 15min.If
Do not have spawn to occur, then the pectin substance in fruit juice is decomposed the most substantially, i.e. almost has no result in fruit juice
Glue material exists, with-represent；If there being spawn to occur, then the pectin substance in fruit juice does not also have
Be decomposed thoroughly, illustrate in fruit juice with the presence of pectin substance, with+represent, the spawn in fruit juice the more,
Its+the most the more.)；Acidity, acid-base titration, in terms of tartaric acid；Alcoholic strength, alcohol meter method；Light transmittance,
Visible spectrophotometer method.
Fermented yeast: wine yeast, Angel fruit wine yeast, brewer's yeast, LALVIN DV10 champagne ferment
Female
1, hot submersion process parameter optimizing
Weighing the gooseberry of equivalent, hot submersion processes 30min the most at different temperatures, then with 4000r/min
Centrifugal 10min, by the crushing juice rate of gooseberry, pectin and smell color and luster after contrast hot submersion,.Result is shown in
Table 1 and Fig. 2, thereby determines that optimal heat dipping temperature is 50 DEG C.
Table 1 hot submersion temperature is on Kiwi berry color and luster smell and the impact of pectin
Note: " " represents in fruit juice and exist without pectin substance, "+" represent in fruit juice with the presence of pectin substance, "+"
The most, represent that gelatinous mass is the most.
Weigh the gooseberry of 5 parts of equivalent, it has been determined that optimum hot submersion at a temperature of, respectively hot submersion
Process different time, be centrifuged 10min with 4000r/min, according to the crushing juice rate of gooseberry, gas after hot submersion
Taste color and luster, the results are shown in Table 2 and Fig. 3, determines that the optimal hot submersion time is 30min.
Table 2 hot submersion Time on Kiwifruit color and luster smell and the impact of pectin
Note: " " represents in fruit juice and exist without pectin substance, "+" represent in fruit juice with the presence of pectin substance, "+"
The most, represent that gelatinous mass is the most.
2, enzymolysis process parameter optimization
Take the mashed fruit of kiwi fruit after dipping under the optimal conditions of 2 groups of equivalent, according to the addition difference of 0.09g/L
Add OPTIZYM pectase and HC pectase, under the conditions of 35 DEG C of waters bath with thermostatic control, enzymolysis 2h.Enzymolysis
After, 4000r/min is centrifuged 10min, pours out supernatant and weighs, and measures its crushing juice rate and pectin qualitative detection.
Determined that optimal pectase is HC pectase by table 3.
Table 3 pectase kind is on Kiwi berry crushing juice rate and the impact of pectin
Take the mashed fruit of kiwi fruit after dipping under equivalent optimal conditions, be separately added into different amounts of pectase,
Under the optimum hydrolysis temperature being sized, water bath with thermostatic control enzymolysis 2h, control group is set simultaneously.Other process the same.
Determined that optimal pectase addition is 0.15g/kg by table 4 and Fig. 4.
The impact on gooseberry pectin of the table 4 enzyme addition
Note: " " represents in fruit juice and exist without pectin substance, "+" represent in fruit juice with the presence of pectin substance, "+"
The most, represent that gelatinous mass is the most.
Take the mashed fruit of kiwi fruit after dipping under the optimal conditions of equivalent, add the pectase of pulp quality 0.09g/L,
The most at different temperatures, enzymolysis 2h.Other process the same.Optimal hydrolysis temperature is determined by table 5 and Fig. 5
35 DEG C, position.
The impact on pectin of table 5 hydrolysis temperature
Note: " " represents in fruit juice and exist without pectin substance, "+" represent in fruit juice with the presence of pectin substance, "+"
The most, represent that gelatinous mass is the most.
Take under equivalent optimal conditions mashed fruit of kiwi fruit after dipping, according to it has been determined that optimum addition add fruit
Glue enzyme, it has been determined that optimum hydrolysis temperature under, respectively water bath with thermostatic control enzymolysis different time, arrange simultaneously
Control group.Other process the same.Determined that optimal enzymolysis time is 8h by table 6 and Fig. 6.
The impact on gooseberry pectin of table 6 enzymolysis time
Note: " " represents in fruit juice and exist without pectin substance, "+" represent in fruit juice with the presence of pectin substance, "+"
The most, represent that gelatinous mass is the most.
3, clarifying treatment process parameter optimizing
Take the former wine of Kiwi berry of equivalent, for different fining agents, different fining agent consumption and different clear
The clear process time carries out Experimental Comparison, by determination of light transmittance, selects optimal two kind fining agent to be combined,
Result is shown in Fig. 7～Figure 12, determines its optimal addition and settling time: the diatomite addition 10% of 2%,
The shitosan addition 6% of 1%, processes time 1.5h.
4, secondary fermentation parameter optimization
Take the equivalent former wine of Kiwi berry through clarifying treatment, mend sugar type, different yeast kinds for different
Class and different fermentation temperatures carry out Experimental comparison, measure its reduced sugar, acidity, alcoholic strength and sense organ
Evaluation, result is shown in Figure 13～Figure 15.Thereby determine that optimal secondary fermentation parameter is for selecting AJC
Carry out mending sugar, select champagne yeast to carry out secondary fermentation at 18 DEG C.
In order to verify beneficial effects of the present invention, inventor uses the embodiment of the present invention 1 preparation method to prepare
Kiwi berry fermentation foaming wine, according to GB/T15038-2006 grape wine, fruit wine universaling analysis method and
The standards such as GB2758-2005 fermented wine sanitary standard are tested, and indices all meets standard.
Claims (7)
1. the preparation method of a Kiwi berry fermentation foaming wine, it is characterised in that include following process step:
(1) raw material screening: select without rotting, without damaged, the appropriate Kiwi berry of hardness is raw material；
(2) hot submersion-enzymolysis；
(3) prepared by former wine；
(4) former wine clarification；
(5) secondary fermentation and scum.
2. the preparation method of Kiwi berry fermentation foaming wine as claimed in claim 1, it is characterised in that: in step
Suddenly, during (1) raw material screening, select without rotting, without damaged, and hardness is 0～2kg/cm2In the range of
The excellent Kiwi berry of China, by standby after cleaning, peeling, making beating.
3. the preparation method of Kiwi berry fermentation foaming wine as claimed in claim 1, it is characterised in that: in step
Suddenly, in (2) hot submersion-enzymolysis process, first gooseberry hot submersion at 50 DEG C is processed 30min；Cooling
To room temperature, add HC pectase, enzymolysis 8h at 37 DEG C according to the addition of 0.16g/kg.
4. the preparation method of Kiwi berry fermentation foaming wine as claimed in claim 1, it is characterised in that: in step
Suddenly when prepared by (3) former wine, according to 0.05g/L amount add wine yeast in gooseberry, at 20～25 DEG C
Under the conditions of carry out one time fermentation.
5. the preparation method of Kiwi berry fermentation foaming wine as claimed in claim 1, it is characterised in that: in step
Suddenly, in (4) former wine clarifying process, the diatomite of selection 2% and the shitosan of 1%, as compound clarifier, add
Dosage is respectively the 10% and 6% of former Quality of Liquors, the process time be after 1.5h with the rotating speed of 3000r/min from
Heart 5min, takes supernatant and is the former wine of Kiwi berry.
6. the preparation method of Kiwi berry fermentation foaming wine as claimed in claim 1, it is characterised in that: in step
Suddenly during (5) secondary fermentation, carry out mending sugar with AJC, select champagne yeast to carry out at 18 DEG C
Secondary fermentation, fermentation time 40 days, scum after fermentation ends, tonic wine, seal.
7. the preparation method of Kiwi berry fermentation foaming wine as claimed in claim 1, it is characterised in that: fermentation
After end, bottleneck is placed in the saline slot of-24 DEG C～-22 DEG C and freezes sediment, scum of uncapping, loses scum
Wine replenish with former wine again, seal.
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| CN201610369144.3A CN105838544A (en) | 2016-05-30 | 2016-05-30 | Preparation method of fermented Actinidia Chinensis sparkling wine |
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| CN201610369144.3A CN105838544A (en) | 2016-05-30 | 2016-05-30 | Preparation method of fermented Actinidia Chinensis sparkling wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107435015A (en) * | 2017-09-26 | 2017-12-05 | 界首市方辉家庭农场 | A kind of processing method of wild peach fruit wine |
| CN108410633A (en) * | 2018-05-21 | 2018-08-17 | 贵州省轻工业科学研究所 | A kind of red kiwifruit low wine and preparation method thereof that red yeast rice mixed fermentation is hyperchromic |
| CN108433104A (en) * | 2018-04-04 | 2018-08-24 | 李涛 | A kind of nutrition bird's nest custard and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107435015A (en) * | 2017-09-26 | 2017-12-05 | 界首市方辉家庭农场 | A kind of processing method of wild peach fruit wine |
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| CN108410633A (en) * | 2018-05-21 | 2018-08-17 | 贵州省轻工业科学研究所 | A kind of red kiwifruit low wine and preparation method thereof that red yeast rice mixed fermentation is hyperchromic |
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Application publication date: 20160810 |