CN106148093A - A kind of blueberry wine composite fermentation auxiliary agent and using method thereof - Google Patents

A kind of blueberry wine composite fermentation auxiliary agent and using method thereof Download PDF

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Publication number
CN106148093A
CN106148093A CN201610828544.6A CN201610828544A CN106148093A CN 106148093 A CN106148093 A CN 106148093A CN 201610828544 A CN201610828544 A CN 201610828544A CN 106148093 A CN106148093 A CN 106148093A
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fermentation
auxiliary agent
parts
bag
composite
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CN106148093B (en
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李亚辉
周剑忠
马艳弘
王英
张宏志
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Jiangsu Academy of Agricultural Sciences
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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

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Abstract

The invention discloses a kind of blueberry wine composite fermentation auxiliary agent and using method thereof.This composite fermentation auxiliary agent is made up of fermentation assistant bag A and fermentation assistant bag B, fermentation assistant bag A is made up of inorganic nitrogen-sourced 80～90 parts, vitamin 5～10 parts and 5～10 parts of inorganic salts, and fermentation assistant bag B is made up of organic nitrogen source 60～70 parts, inulin 10～15 parts, critical nutrients 10～15 parts, vitamin 5～10 parts and yeast hulls 3～5 parts.This composite fermentation auxiliary agent adds in use in three times, adds fermentation assistant bag A, then add fermentation assistant bag B more at twice during fermentation starting.This fermentation assistant can promote that Yeast Growth is bred, and strengthens bacterial metabolism performance, shortens fermentation time, it is ensured that ferment complete, perfect, be greatly promoted fermentation quality and the aesthetic quality of blueberry wine.

Description

A kind of blueberry wine composite fermentation auxiliary agent and using method thereof
Technical field
The present invention relates to a kind of composite fermentation auxiliary agent, be specifically related to a kind of blueberry wine composite fermentation auxiliary formula and use thereof Method.
Background technology
Blueberry formal name used at school blueberry, belongs to Ericaceae genus vaccinium plant, is perennial greenery or evergreen shrubs, and fruit is blueness slurry Really.Blueberry is in addition to containing conventional sugar, acid and Vc, also rich in polyphenol substance, vitamin, SOD, ursin, protein, edible Fiber and various mineral matter element, these materials have higher nutritive value and medical value, are possible not only to prevent and treat various Disease can also strengthen health.Especially anthocyanidin, vitamin, protein and amino acid content is several times of general fruit Even tens times, anthocyanidin has anti-oxidant, health care and waits for a long time effect, is referred to as mankind's number one antioxidant.The nutrition of blueberry It is that any fruit can not be compared with health care, be therefore listed in one of " the big healthy food of the mankind five ", and " the world One of ten big best nutritional food ".Blueberry juice is abundant, sugar content is high, color is deep, the smell of fruits is very sweet, unique flavor, is Brewage the very good material of high-quality fruit wine.Blueberry wine remain to greatest extent the nutritional labeling of natural blueberry and health care because of Son, is the superfine product in fruit wine, is described as " queen in wine ", " liquid golden " and " oral humanization cosmetic ".Long-term Drinking appliance Have beautifying face and moistering lotion, remove free radical, reduce blood fat, anti-oxidant, anti-inflammatory, delay senility, strengthen immunity, prevent and treat coronary heart disease and The effects such as cancer.
Exploitation blueberry fruit wine, can not only provide new fruit wine kind for Ko-ji insects, meet consumer demand, and can also Promote the development of blueberry industry, bring good economic benefit and social benefit.Brewage existing document report with regard to blueberry fruit wine Road, but current brewage process there is also some problems, and wherein topmost problem is exactly that sweat is wayward, fermentation is slow Slow, fermenting speed slow, fermentation time length, fermentation not exclusively, be easily generated stagnation, disruption.Therefore, the wine to current blueberry wine Make technique to improve, be the problem that those skilled in the art pay close attention to.
Content of the invention
For problem present in current blueberry wine production technology, the present invention proposes a kind of blueberry wine composite fermentation auxiliary agent And using method.
It is an object of the invention to be accomplished by:
A kind of blueberry wine composite fermentation auxiliary agent and using method thereof, specifically include that
1) this composite fermentation auxiliary agent is mainly made up of fermentation assistant bag A and fermentation assistant bag B:
Fermentation assistant bag A is made up of the raw material of following weight portion:
Inorganic nitrogen-sourced 80～90 parts, vitamin 5～10 parts, 5～10 parts of inorganic salts
Fermentation assistant bag B is made up of the raw material of following weight portion:
Organic nitrogen source 60～70 parts, inulin 10～15 parts, critical nutrients 10～15 parts, vitamin 5～10 parts, saccharomycete Skin 3～5 parts
2) using method of this composite fermentation auxiliary agent is as follows:
Add this composite fermentation auxiliary agent in three times, add fermentation assistant bag A 80mg/L～100mg/L during fermentation starting, stir Mix uniformly, and once pour in down a chimney；Adding fermentation assistant bag B 100mg/L～125mg/L after fermentation 36h～40h, stirring is all Even, and once pour in down a chimney；Again add when zymotic fluid proportion reduces to 1.020～1.030 fermentation assistant bag B 100mg/L～ 125mg/L, stirs, and once pours in down a chimney.
In fermentation assistant bag A inorganic nitrogen-sourced for ammonium bisulfite with ammonium nitrate.
In fermentation assistant bag A, inorganic nitrogen-sourced ammonium bisulfite and ammonium nitrate mass ratio are 1: 1～2.
In fermentation assistant bag A, inorganic nitrogen-sourced selection bisulfite ammonia, not only provides assimilable nitrogen, can also produce in using SO2, play bactericidal action.
Inorganic nitrogen-sourced selection nitric acid ammonia in fermentation assistant bag A, using middle nitrate ion to pass through conversion can be as nitrogen source quilt Utilizing, its slow release, can extend nitrogen source utilizes the time.
Fermentation assistant bag A adds the deficiency that inorganic nitrogen can make up content of inorganic nitrogen in raw material, promotes yeast amount reproduction, Reach certain order of magnitude at short notice.
In fermentation assistant bag A, vitamin is Cobastab1。
In fermentation assistant bag A, inorganic salts are magnesium sulfate, zinc sulfate and calcium chloride.
In fermentation assistant bag A, inorganic salts magnesium sulfate, zinc sulfate and calcium chloride three's mass ratio are 1～2: 1～2: 1.
In fermentation assistant bag B, organic nitrogen source is arginine, proline, glutamic acid and threonine mixture.
In fermentation assistant bag B, organic nitrogen source arginine, proline, glutamic acid and threonine mass ratio are 2～3: 2～3: 1: 1。
Fermentation assistant bag B adds organic nitrogen, provides lasting, stable assimilable nitrogen source for yeast cell growth, it is to avoid Yeast propagation and the big rise and big fall of fermentation, it is to avoid the too fast generation of nitrogen source wear rate stress be with vicious circle problem.
In fermentation assistant bag B, inulin purity is more than 90%.
Adding inulin in fermentation assistant bag B can provide enough prebioticses to promote yeast growth, strengthens saccharomycete vigor and holds Long power.
In fermentation assistant bag B, critical nutrients includes ergosterol and oleanolic acid.
In fermentation assistant bag B, critical nutrients ergosterol and oleanolic acid mass ratio are 1～3: 1.
Fermentation assistant bag B adds the vigor that critical nutrients can strengthen decling phase yeast colony, improves its alcohol resistance to Stress and permeases vigor, thus improve its tolerance and survival rate, make alcoholic fermentation more completely, thoroughly.
In fermentation assistant bag B, vitamin includes thiamine (Cobastab1), niacin (Cobastab3), pantothenic acid (vitamin B5), biotin (Cobastab7) and folic acid (Cobastab9)。
In fermentation assistant bag B, vitamin thiamine, niacin, pantothenic acid, biotin and folic acid mass ratio are 1～2: 1: 1: 1: 1。
The alcoholic fermentation intermediate product aliphatic acid of yeast hulls adsorbable suppression fermentation in fermentation assistant bag B, improves activity Yeast quantity, greatly accelerates fermentation, makes fermentation more completely, thoroughly.
In composite fermentation auxiliary agent using method, after during fermentation starting, interpolation fermentation assistant bag A refers to inoculation yeast 8h～10h It is added.
In composite fermentation auxiliary agent using method, add fermentation assistant bag B after 36h～40h, now inorganic nitrogen-sourced substantially disappear Consume, added organic nitrogen source in time and supplement.
In composite fermentation auxiliary agent using method, add fermentation assistant in three times, supplement nitrogen source and nutrient stage by stage, make Fermentation is mild, stable to be carried out, it is to avoid in the short time, the excessive fermentative activity causing in nitrogen source is excessive, increase biomass, thermal output and The generation of other undesirable substances.
In composite fermentation auxiliary agent using method, first add inorganic nitrogen-sourced, make yeast amount reproduction at short notice reach one Fixed number magnitude, then add organic nitrogen source, makes yeast keep some, makes that fermentation is mild, asymptotic, stable to be carried out.
In composite fermentation auxiliary agent using method, adding pouring in down a chimney after fermentation assistant and pouring in down a chimney for open, the time of pouring in down a chimney is 30min～40min.
In composite fermentation auxiliary agent using method, carrying out open pouring in down a chimney after adding fermentation assistant can make to circulate in zymotic fluid one Quantitative oxygen, promotes the growth and breeding of yeast, improves the conversion ratio of nitrogen.
In composite fermentation auxiliary agent using method, add fermentation assistant after fermentation temperature and controlled at 25 DEG C～30 DEG C.
Beneficial effects of the present invention compared with the prior art:
This fermentation assistant can make up the deficiency of nitrogen source and other nutritional labelings in blueberry raw material, promotes that in fermentation, saccharomycete is raw Long breeding, strengthens bacterial metabolism performance, improves its tolerance and survival rate, makes alcoholic fermentation completely, thoroughly；Shorten ferment and sent out The ferment time, prevent yeast from crossing sluggish fermentation and disruption that presenility causes, it is ensured that ferment complete and perfect；Improve yeast generation Thank to environment, improve the controllability of alcoholic fermentation management, reduce SO2Addition, reduces volatile acid, volatile sulfur compounds and bad generation Thank to the generation of product；Promote the generation of the aroma substances such as higher alcohol, esters and volatile fatty acid, increase aroma substance in wine Species and content, improve the local flavor of wine, promotes fermentation quality and the aesthetic quality of blueberry wine.
Brief description
Saccharomycete viable count situation of change in Fig. 1 blueberry wine sweat
The change of sugar content in Fig. 2 blueberry wine sweat
Detailed description of the invention
The present invention is described in further detail for the embodiment being given below in conjunction with inventor.
Embodiment 1:
Take inorganic nitrogen-sourced 8g (ammonium bisulfite 4g, ammonium nitrate 4g), Cobastab11g, inorganic salts 1g (magnesium sulfate 0.5g, Zinc sulfate 0.25g, calcium chloride 0.25g), mix to obtain fermentation assistant bag A 10g.
Take organic nitrogen source 6g (arginase 12 g, proline 2g, glutamic acid 1g, threonine 1g), 95% purity inulin 1.5g, pass Key nutrient 1g (ergosterol 0.5g, oleanolic acid 0.5g), vitamin 1g (thiamine 0.332g, niacin 0.167g, pantothenic acid 0.167g, biotin 0.167g, folic acid 0.167g), yeast hulls 0.5g, mix to obtain fermentation assistant bag B 10g.
Take 50L blueberry juice, add sucrose 3.75kg so that it is sugar content is 230g/L, inoculates S. cervisiae DV1025g, After 25 DEG C of fermentation 8h, adding fermentation assistant bag A 4g, stirring, and carry out once open pouring in down a chimney, the time of pouring in down a chimney is 30min；Continue to add fermentation assistant bag B 5g after 25 DEG C of fermentation 40h, stir, and carry out once open pouring in down a chimney, fall The filling time is 30min；Again add fermentation assistant bag B 5g when zymotic fluid proportion reduces to 1.020, stir, and carry out one Secondary open pouring in down a chimney, the time of pouring in down a chimney is 30min.Then controlling temperature to ferment at 25 DEG C, after inoculating 11 days, sugar content is reduced to 3.68g/L, fermentation ends.
The test index that above-described embodiment prepares blueberry fruit wine is as follows:
1st, organoleptic indicator
Color and luster: ruby red, bright in colour, limpid bright；
Taste: pure in mouth feel is soft, long times of aftertaste；
Fragrance: fragrance is pure and fresh strong, has the distinctive fruital of blueberry and sweet-smelling；
Style: there is the individual style of blueberry wine.
2. physical and chemical index
Wine degree (20 DEG C, V/V) 12.2%；Total reducing sugar 3.68g/L；Total acid 3.48g/L；Volatile acid (with Acetometer) 0.31g/L； SO2Residual quantity is (with total SO2Meter) 105mg/L, fermentation time 11d.
Indices all meets the standard that country GB2758-81 specifies.
Embodiment 2:
Take inorganic nitrogen-sourced 180g (ammonium bisulfite 60g, ammonium nitrate 120g), Cobastab110g, inorganic salts 10g (sulfuric acid Magnesium 4g, zinc sulfate 4g, calcium chloride 2g), mix to obtain fermentation assistant bag A 200g.
Take organic nitrogen source 350g (arginine 150g, proline 100g, glutamic acid 50g, threonine 50g), 95% purity chrysanthemum Powder 50g, critical nutrients 75g (ergosterol 50g, oleanolic acid 25g), vitamin 25g (thiamine 5g, niacin 5g, pantothenic acid 5g, biotin 5g, folic acid 5g), yeast hulls 15g, mix to obtain fermentation assistant bag B 515g.
Take 2 tons of blueberry juices, add sucrose 160kg so that it is sugar content is 225g/L, inoculates S. cervisiae DV10800g, After 28 DEG C of fermentation 10h, adding fermentation assistant bag A 200g, stirring, and carry out once open pouring in down a chimney, the time of pouring in down a chimney is 40min；Continue to add fermentation assistant bag B250g after 28 DEG C of fermentation 36h, stir, and carry out once open pouring in down a chimney, fall The filling time is 40min；Again add fermentation assistant bag B 250g when zymotic fluid proportion reduces to 1.030, stir, and carry out Once open pouring in down a chimney, the time of pouring in down a chimney is 40min.Then control temperature to ferment at 28 DEG C, after inoculating 10 days, sugar content fall For 3.98g/L, fermentation ends.
The test index that above-described embodiment prepares blueberry fruit wine is as follows:
1st, organoleptic indicator
Color and luster: ruby red, bright in colour, limpid bright；
Taste: pure in mouth feel is soft, long times of aftertaste；
Fragrance: fragrance is pure and fresh strong, has the distinctive fruital of blueberry and sweet-smelling；
Style: there is the individual style of blueberry wine.
2. physical and chemical index
Wine degree (20 DEG C, V/V) 11.9%；Total reducing sugar 3.98g/L；Total acid 3.86g/L；Volatile acid (with Acetometer) 0.34g/L； SO2Residual quantity is (with total SO2Meter) 115mg/L, fermentation time 10d.
Indices all meets the standard that country GB2758-81 specifies.
Further illustrate the effect of the present invention below by way of part test process:
Test example 1:
Contrast blueberry wine fermentation is added and is not added with fermentation assistant saccharomycete viable count situation of change of the present invention.
Respectively with the embodiment of the present invention 1 method with without fermentation assistant method of the present invention (remaining step is with embodiment 1) Brewing blueberry wine.Within every two days, measuring a saccharomycete number of viable, viable yeast Counting alive microbial uses colony counting method, and three parallel Average.Result is as shown in Figure 1.
As shown in Figure 1, in two days, 10 are reached by saccharomycete viable count in the fermentation of embodiment 1 method blueberry wine6The order of magnitude, Maintain 10 afterwards always7The order of magnitude；Being not added with the blueberry wine of composite fermentation auxiliary agent of the present invention, saccharomycete viable count is slow after 6 days Slowly 10 are reached6The order of magnitude, maintains and starts two days later to be gradually reduced.This result explanation composite fermentation auxiliary agent of the present invention can promote yeast Bacteria growing is bred, and strengthens bacterial metabolism performance, is greatly improved its survival rate, especially can improve fermentation later stage active yeast Quantity.
In Fig. 1, data are as shown in table 1:
Saccharomycete viable count situation of change in table 1 blueberry wine sweat
Test example 2:
Contrast blueberry wine fermentation is added and is not added with the speed of composite fermentation auxiliary agent fermenting speed of the present invention.
Respectively with the embodiment of the present invention 2 method with without fermentation assistant method of the present invention (remaining step is with embodiment 2) Brewing blueberry wine.Within in sweat every 2 days, measuring sugar content in one time fermentation liquid, sugar assay uses Phenol sulfuric acid procedure.Knot Fruit is as shown in Figure 2.
As shown in Figure 2, declining fast according to sugar content in the fermentation of the embodiment of the present invention 2 method blueberry wine, fermenting speed is fast, and 10 Being basically completed fermentation after it, after 12 days, sugar content is at below 5g/L；It is not added with the blueberry wine fermenting speed of fermentation assistant of the present invention Relatively slow, and prolongation in time, fermenting speed is increasingly slower, and after fermentation in 18 days is almost stagnated.This result explanation blueberry of the present invention Wine composite fermentation auxiliary agent can dramatically speed up the fermenting speed of blueberry wine, reduces its fermentation time.
In Fig. 2, data are as shown in table 2:
The change of sugar content in table 2 blueberry wine sweat
Test example 3:
Contrast is added and is not added with the difference of aroma substance species and content in composite fermentation auxiliary agent brewing blueberry wine of the present invention Different.
Respectively with the embodiment of the present invention 2 method with without fermentation assistant method of the present invention (remaining step is with embodiment 2) Brewing blueberry wine.Carry out fragrance mensuration, fragrance assay method reference to the blueberry wine brewageed according to distinct methods after fermentation ends Gai Yuhan (different yeast-leavened blueberry wine fragrance component GC-MS analyze, and 2010, Food Science) described method.
Result is as shown in table 3:
Fragrance component species and content in table 3 blueberry wine
As shown in Table 3, by embodiment 2 method brewing blueberry wine Higher Alcohols and Ester in terms of species and content all It is significantly higher than and be not added with the blueberry wine that fermentation assistant is brewageed, and by the aroma substance total amount of embodiment 2 method brewing blueberry wine also It is significantly larger than not added with the blueberry wine that fermentation assistant is brewageed.

Claims (10)

1. a blueberry wine composite fermentation auxiliary agent and using method thereof, it is characterised in that:
1) this composite fermentation auxiliary agent is mainly made up of fermentation assistant bag A and fermentation assistant bag B:
Fermentation assistant bag A is made up of the raw material of following weight portion:
Inorganic nitrogen-sourced 80～90 parts, vitamin 5～10 parts, 5～10 parts of inorganic salts
Fermentation assistant bag B is made up of the raw material of following weight portion:
Organic nitrogen source 60～70 parts, inulin 10～15 parts, critical nutrients 10～15 parts, vitamin 5～10 parts, yeast hulls 3 ～5 parts
2) using method of this composite fermentation auxiliary agent is as follows:
Adding this composite fermentation auxiliary agent in three times, adding fermentation assistant bag A 80mg/L～100mg/L during fermentation starting, stirring is all Even, and once pour in down a chimney；Add fermentation assistant bag B 100mg/L～125mg/L after fermentation 36h～40h, stir, and Once pour in down a chimney；Again add when zymotic fluid proportion reduces to 1.020～1.030 fermentation assistant bag B 100mg/L～ 125mg/L, stirs, and once pours in down a chimney.
2. composite fermentation auxiliary agent according to claim 1, it is characterised in that inorganic nitrogen-sourced for sulfurous acid in fermentation assistant bag A Hydrogen ammonium and ammonium nitrate, both mass ratioes are 1: 1～2.
3. composite fermentation auxiliary agent according to claim 1, it is characterised in that in fermentation assistant bag A, vitamin is Cobastab1。
4. composite fermentation auxiliary agent according to claim 1, it is characterised in that in fermentation assistant bag A inorganic salts be magnesium sulfate, Zinc sulfate and calcium chloride, three's mass ratio is 1～2: 1～2: 1.
5. composite fermentation auxiliary agent according to claim 1, it is characterised in that in fermentation assistant bag B, organic nitrogen source is essence ammonia Acid, proline, glutamic acid and threonine mixture, its mass ratio is 2～3: 2～3: 1: 1.
6. composite fermentation auxiliary agent according to claim 1, it is characterised in that in fermentation assistant bag B inulin purity be 90% with On.
7. composite fermentation auxiliary agent according to claim 1, it is characterised in that in fermentation assistant bag B, critical nutrients includes wheat Angle sterol and oleanolic acid, both are 1～3 by mass ratio: 1.
8. composite fermentation auxiliary agent according to claim 1, it is characterised in that in fermentation assistant bag B, vitamin includes thiamine (Cobastab1), niacin (Cobastab3), pantothenic acid (Cobastab5), biotin (Cobastab7) and folic acid (Cobastab9), its Mass ratio is 1～2: 1: 1: 1: 1.
9. composite fermentation auxiliary agent using method according to claim 1, it is characterised in that add fermentation during fermentation starting and help Add after agent bag A finger primary yeast 8h～10h.
10. composite fermentation auxiliary agent using method according to claim 1, it is characterised in that add pouring in down a chimney after fermentation assistant Pouring in down a chimney for open, the time of pouring in down a chimney is 30min～40min.
CN201610828544.6A 2016-09-13 2016-09-13 Blueberry wine composite fermentation auxiliary agent and use method thereof Active CN106148093B (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106398937A (en) * 2016-12-05 2017-02-15 领航葡萄酒业有限公司 Dendrobium candidum wine and preparation method thereof
CN107287082A (en) * 2017-08-28 2017-10-24 凯里学院 A kind of fruit wine and the method for improving fruit wine alcoholic fermentation characteristic
CN110283734A (en) * 2019-07-16 2019-09-27 凯里学院 A kind of saccharomyces cerevisiae selection method improving blueberry fruit wine anthocyanidin content

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CN1288948A (en) * 2000-08-03 2001-03-28 江西亨达实业有限公司 Nutritious yeast salt

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106398937A (en) * 2016-12-05 2017-02-15 领航葡萄酒业有限公司 Dendrobium candidum wine and preparation method thereof
CN107287082A (en) * 2017-08-28 2017-10-24 凯里学院 A kind of fruit wine and the method for improving fruit wine alcoholic fermentation characteristic
CN110283734A (en) * 2019-07-16 2019-09-27 凯里学院 A kind of saccharomyces cerevisiae selection method improving blueberry fruit wine anthocyanidin content

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