CN106635651A - Prunus divaricata sparkling wine - Google Patents
Prunus divaricata sparkling wine Download PDFInfo
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- CN106635651A CN106635651A CN201710016118.7A CN201710016118A CN106635651A CN 106635651 A CN106635651 A CN 106635651A CN 201710016118 A CN201710016118 A CN 201710016118A CN 106635651 A CN106635651 A CN 106635651A
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- dark plum
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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 relates to prunus divaricata sparkling wine. Fresh prunus divaricata, sugar and excellent low-temperature-resistant acid-resistant saccharomyces cerevisiae are used as raw materials; xylitol is used as a flavor regulator; the prunus divaricata is subjected to the steps of freezing, unfreezing, extrusion peel breaking, enzymolysis, regulation, inoculation, fermentation, wine pouring, clarification and the like to obtain the stable-quality dry type prunus divaricata fermented wine base wine; then, sucrose and xylitol are added into the prunus divaricata fermented wine; stirring is performed until the materials are completely dissolved; yeast is inoculated into a fermentation tank; sealed fermentation is performed to obtain a prunus divaricata sparkling wine product. The special fruit of prunus divaricata in Xinjiang area is used as the raw materials for the first time for preparing the prunus divaricata sparkling wine; in addition, the special fruit wine yeast suitable for the low-temperature high-acid fermentation environment of the prunus divaricata is bred and selected; the normal fermentation process can be ensured; the problems of slow fermentation starting, slow progress, incomplete fermentation and the like caused by strong resistance environment can be avoided.
Description
(1) art
The present invention relates to a kind of wild dark plum sparkling wine, it is therefore intended that exploitation health, fashion, the wild dark plum sparkling wine easily drunk,
To improve the comprehensive utilization value of wild dark plum, its processing industry chain is widened, belong to fermented food processing technique field.
(2) background technology
Wild dark plum, is the rare original wild woods in the world also known as Wild fruit Prunus divaricata (Prunus divaricata Ldb.)
One of fruit, the strong inversion being mainly distributed between the domestic height above sea level in the big Xigou ditch in Xinjiang of China Huocheng County and little Xigou ditch about 1100-1600 rice
Band.The florescence of wild dark plum starts from annual early April to late May, and the period of maturation is in annual late July to late September；Single fruit
Weight 2.6-9.2g, fruit likeness in form Fructus Pruni pseudocerasi such as Lee, in purple black, purple, purplish red, red and yellow.Wild dark plum sarcocarp softness, succulence,
Clingstone, rich in organic acid and amino acid classes are complete, nutritive value is enriched, since ancient times just by the Kazak peasants and herdsmen in producing region
Searched for food.Live in big Xigou ditch, Tianshan Mountains Kazak herdsman suffer from hyperlipidemia, hypertension people it is all little, long-lived people is also a lot,
This may for a long time be plucked with herdsman, and wild dark plum makes fruit jam or that fruit is dried the food custom made tea is relevant.Kazak herdsman is also
Think that wild plum fruit tea has functions that to relieve the effect of alcohol, by the local masses " the precious fruit of snowy region " is described as, be commonly used for presenting the gift of honored guest.
Wild dark plum is rich in organic acid, by increasing capacitance it is possible to increase the appetite of people, facilitating digestion；Stablizing for water soluble vitamins can also be kept
Property so as to be difficult to be heated, the destruction of the factor such as light；Various trace elements can be made to be combined into organic, it is easy to be absorbed by the body, be increased
Strong immunity；With wild dark plum as Raw material processing into fruit juice tart flavour it is pure, without astringent taste, free from extraneous odour, entrance is salubrious.Report is studied
Road (Liu Wei, etc., the different extraction position antioxidant activity researchs of Prunus divaricata L in Xinjiang branch, leaf, food industry science and technology, 2016,
The phase of volume 37 the 1st, 119-122) show peel, branch and leaf of wild dark plum etc. rich in antioxidant contents such as anthocyanin, flavone, with conduct
The potential Development volue of the Natural antioxidant.
Report with regard to the research that wild dark plum is applied in food processing at present rarely seen.By growth region, processing conditionss, diet
The restriction of structure, the development rate of wild dark plum is delayed, how wild dark plum is changed into into high value added product, also becomes local government
The important topic faced with food research person.Although having been reported that (Zhu Qiuying and disappears at mirabalan Spirit " brandy " consumption market
Take behavior analysiss, commercial distribution, Shihezi Univ's information science and technical college, 97-98) claim：Mirabalan white orchid local specialties are accorded with
Close modern society to require food green, environmental protection, high nutrition etc., consumer's degree of recognition is higher；Also have been reported that (Zhang Weiming, Xiao Zheng
Spring, Yi Li Prunus divaricata Ldb. is developed, Chinese Wild plant resourceses, and 2004,23 (1)：1-2) claim：With Yi Li Prunus divaricata Ldb. as original
The Fructus Pruni pseudocerasi plum fruit wine of material trial-production also has good color and luster and excellent mouthfeel.But document above is not to wild dark plum fruit wine
The process technology and product quality characteristic of type and its Spirit carries out play-by-play.Sun Yuxia etc. reports a kind of mirabalan and protects
Strong wine and preparation method thereof (national inventing patent, the patent No. 201510037642.3, Shen Qing Publication day 2015.05.06), be by
Add mirabalan immersion in edible ethanol to form.The product is, with edible ethanol (fermented wine or Spirit) as wine base, to add cherry
After peaches and plums immersion, then add a small amount of Fructus Mori, Fructus Jujubae and wolfberry fruit extract in specific proportions and be processed into, by abiotic fermentation approach
Obtain, and there is no research and the report of ferment with regard to wild dark plum wine making process and its qualitative characteristics both at home and abroad at present.
(3) content of the invention
The present invention relates to a kind of wild dark plum sparkling wine, is with fresh wild dark plum, sugared and excellent low temperature resistant acid resistance fruit
Brewer yeast (Saccharomyces cerevisiae) is raw material, and with xylitol as local flavor regulator, wild dark plum is cleaned, cold
Freeze, thaw, extruding the stay-in-grade dry type open country dark plum of the steps such as broken skin, enzymolysis, adjustment, inoculation, fermentation, pouring, clarification acquisition
Fermented wine base liquor, then adds again sucrose and xylitol in wild dark plum fermented wine, stirs to being completely dissolved, and inoculation yeast
The wild dark plum foaming wine product that end count closes a kind of obtained health of fermentation, fashion, easily drinks in fermentation tank.
A kind of wild dark plum sparkling wine, is prepared by the following method and obtains：
1) selection is fully ripe, nothing is rotted, the fresh wild dark plum of no disease and pests harm, is cleaned up in wild dark plum with circulating water,
Mechanical damage is drained and avoided, more than 24h is freezed in -18 DEG C of environment.
2) the wild dark plum of freezing thaws under natural temperature (20-30 DEG C).Using double roller squeezing crusher by after defrosting
Wild dark plum broken skin is processed, then with brewing water (meeting drinking water sanitary standard) in mass ratio 1:0.5-3 (m/m) mixes
Uniformly.The addition in mixed solution accounts for the pectase that wild dark plum mass ratio is 0.03-0.05g/kg (m/m), and it is molten that addition accounts for mixing
Liquid mass volume ratio is the SO of 20-100mg/L (m/v)2, digest overnight under natural temperature (20-30 DEG C).
3) using sugared set-up procedure 2) in gained mixed solution total sugar content to 180-220g/L (mass volume ratio, m/v).
Low temperature resistant acidproof active dry saccharomyces cerevisiae (Saccharomyces cerevisiae) is chosen as leaven, by the dry wine of activity
After brewer yeast is by the amount of recommending activation, being inoculated in the mixed solution after adjustment total sugar content carries out alcohol fermentation.After inoculation
Fruit wine yeast cell concentration is not less than 2 × 10 in mixed solution7cell/mL。
4) mixed solution will float over the wine cap on fermentation liquid surface daily in 10-15 DEG C of temperature controlled fermentation during fermentation after being inoculated with
In press-in fermentation liquid, and stir.When total sugar content in fermentation liquid is less than or equal to 4.0g/L, filter, remove schlempe, ferment
Mother, obtains wild dark plum fermented wine.
5) wild dark plum fermented wine is processed using conventional clarification process, obtains stay-in-grade dry type open country dark plum fermentation wine base
Wine.
6) dry type open country dark plum fermented wine base liquor is proceeded in closed fermenter, adds the sucrose and wood needed for ferment in second time
Sugar alcohol, stirs to being completely dissolved.Counted as 100% with the percent by volume of dry type open country dark plum fermented wine base liquor, the xylose
Alcohol is 3.0%-5.0% (m/v) with the quality percent by volume of wild dark plum fermented wine base liquor；The sucrose and wild dark plum fermented wine
The quality percent by volume of base liquor is 20g/L-26g/L (m/v).
7) activation culture (adopt prior art activation culture) active dry saccharomyces cerevisiae, and be seeded to step 6) after adjustment
In wild dark plum wine, the brewing yeast cell concentration in the wild dark plum wine after adjustment is set to be not less than 2 × 107Cell/mL, and in 10-
Sealed fermenting at 15 DEG C.
8) treat that wild dark plum wine Jing ferment in second time is stable to tank pressure, without CO2During generation, it is cooled to less than -4 DEG C and stands 1-2
Month, make the yeast and impurity sedimentation in fermentation liquid, then the step such as the press filtration such as Jing, isobar filling obtain wild dark plum sparkling wine into
Product.
The described dry saccharomyces cerevisiae of low temperature resistant acid resistance activity is (the Eaton Technologies of SHIA Aktivhefe 3
GmbH)。
The invention has the beneficial effects as follows：
Patent of the present invention prepares wild dark plum sparkling wine by raw material of the peculiar fruit kind-open country dark plum in Xinjiang region first.
Content described in patent of the present invention for the wild dark plum period of maturation it is short, storage tolerance, crushing juice rate be not low, sugared content is low, sour contain
The features such as measuring high is launched, and (1) can avoid the open country acid because concentrating harvesting to bring using the pre-treatment means for first freezing the enzymolysis that thaws afterwards
Prunus mume (sieb.) sieb.et zucc. is rotted problem；(2) broken skin enzymolysis process can be avoided because wild dark plum pit is broken while wild dark plum crushing juice rate is ensured
Affect the problem of product quality；(3) day and night temperature is conducive to greatly the control of yeasting, makes full use of Xinjiang region day and night temperature
Big natural environment superiority, it is possible to decrease production cost, while the clarification of wild dark plum wine can be accelerated, improves stablizing for base liquor quality
Property；(4) selection-breeding, selection is adapted to the extraordinary fruit wine yeast of open country dark plum low temperature high acidic fermentation environment as leaven, ensure that just
Normal course of fermentation, the problems such as can avoiding that the fermentation starting caused because of strong inverse ring border is slow, process is slow, ferment incomplete.
Patent of the present invention uses the functional sweetener-xylitol of empty calory as local flavor regulator in wild dark plum sparkling wine
In, the natural color and luster of product and local flavor had both been maintained, the harmonious salubrious mouthfeel of product is imparted again.The heat of wild dark plum sparkling wine
Low, outward appearance is gorgeous, sour and sweet palatability, and fruital aroma is coordinated, clean taste and exquisiteness, and good stability, shelf life is long, with antioxygen
The features such as changing, promote appetite, suit the taste of both old and young.
Content described in patent of the present invention is conceived to northwest border areas Agro-ecology and economic development, and systematic study exploitation is wild
Dark plum fermentation wine product, meets National agricultural industrial policy and borderland development policiess, can fully excavate region raw material characteristic, opens up
The utilization ways of wide open country dark plum.On the one hand the content of the invention can enrich the species of China's wine products, fill up wild dark plum sparkling wine
The market vacancy, the further exploitation for wild dark plum product provides reference；On the other hand, wild dark plum sparkling wine processing industry chain
Formed, positive impetus will be produced to the raising of the expanding economy of borderland regional society and living standards of the people.
(4) specific embodiment
Wild dark plum fermented wine base liquor quality used in patent Example of the present invention is as shown in table 1.The sugar for using and wood
Sugar alcohol is food stage commercially available prod.The dry saccharomyces cerevisiae of low temperature resistant acid resistance activity for using is SHIA Aktivhefe 3
(Eaton Technologies GmbH)。
The wild dark plum fermented wine base liquor quality of table 1
Note：In terms of tartaric acid, volatile acid content is with Acetometer for total acid content.
Embodiment 1
Wild dark plum fermented wine base liquor and each material composition and ratio are respectively in the present embodiment：
Wild dark plum fermented wine base liquor 100L
White sugar 2.24kg
Xylitol 4.0kg
Prepare according to the following steps：
1) wild dark plum fermented wine base liquor (100L) is proceeded to into closed fermenter, adds the white sugar needed for ferment in second time
(2.24kg) and xylitol (4.0kg), stir to being completely dissolved.
2) the low temperature resistant acid resistance fruit wine yeast (Saccharomyces cerevisiae) after inoculation activation is to step 1)
In wild dark plum wine after adjustment；Fruit wine yeast cell concentration is 2.2 × 10 in wild dark plum wine after inoculation7Cell/mL, at 15 DEG C
Sealed fermenting.
3) treat that wild dark plum wine Jing ferment in second time is stable to tank pressure, without CO2During generation, it is cooled to -4 DEG C and processes 2 months, makes to send out
Yeast and impurity sedimentation in zymotic fluid, then the step such as the press filtration such as Jing, isobar filling obtain wild dark plum sparkling wine finished product.
Obtained by embodiment 1 shown in the product quality such as table 2 (embodiment 1) of wild dark plum sparkling wine.
Embodiment 2
Wild dark plum fermented wine base liquor and each material composition and ratio are respectively in the present embodiment：
Wild dark plum fermented wine base liquor 200L
Sucrose 5.2kg
Xylitol 7.0kg
Prepare according to the following steps：
1) wild dark plum fermented wine base liquor (200L) is proceeded to into closed fermenter, adds the sucrose needed for ferment in second time
(5.2kg) and xylitol (7.0kg), stir to being completely dissolved.
2) the low temperature resistant acid resistance fruit wine yeast (Saccharomyces cerevisiae) after inoculation activation is to step 1)
In wild dark plum wine after adjustment；Fruit wine yeast cell concentration is 2.9 × 10 in wild dark plum wine after inoculation7Cell/mL, at 13 DEG C
Sealed fermenting.
3) treat that wild dark plum wine Jing ferment in second time is stable to tank pressure, when producing without CO2, be cooled to -6 DEG C and process 1 month, make to send out
Yeast and impurity sedimentation in zymotic fluid, then the step such as the press filtration such as Jing, isobar filling obtain wild dark plum sparkling wine finished product.
Obtained by embodiment 2 shown in the product quality such as table 2 (embodiment 2) of wild dark plum sparkling wine.
Embodiment 3
Wild dark plum fermented wine base liquor and each material composition and ratio are respectively in the present embodiment：
Wild dark plum fermented wine base liquor 300L
Brown sugar 7.5kg
Xylitol 10.0kg
Preparation process is with described in embodiment 1.The product quality such as table 2 for obtaining wild dark plum sparkling wine by embodiment 3 (is implemented
Example 3) shown in.
The wild dark plum sparkling wine index of quality of table 2
Claims (2)
1. a kind of wild dark plum sparkling wine, it is characterised in that be prepared by the following method and obtain：
1) selection is fully ripe, nothing is rotted, the fresh wild dark plum of no disease and pests harm, is cleaned up in wild dark plum with circulating water, drains
More than 24h is freezed in -18 DEG C of environment；
2) the wild dark plum of freezing thaws at 20-30 DEG C of natural temperature；Using double roller squeezing crusher by defrosting after wild dark plum
Broken skin process, then with brewing water in mass ratio 1:0.5-3 mix homogeneously；The addition in mixed solution accounts for wild dark plum mass ratio
For the pectase of 0.03-0.05g/kg, add the SO for accounting for that mixed solution mass volume ratio is 20-100mg/L2, natural temperature 20-
Digest overnight at 30 DEG C；
3) using table sugar set-up procedure 2) in gained mixed solution total sugar content to mass volume ratio 180-220g/L；By activity
After dry saccharomyces cerevisiae activation, being inoculated in the mixed solution after adjustment total sugar content carries out alcohol fermentation；Mixed solution after inoculation
Middle fruit wine yeast cell concentration is not less than 2 × 107cell/mL；
4) mixed solution is in 10-15 DEG C of temperature controlled fermentation after being inoculated with；When total sugar content in fermentation liquid is less than or equal to 4.0g/L, mistake
Filter, removes schlempe, yeast, obtains wild dark plum fermented wine；Dry type open country dark plum fermented wine is obtained after wild dark plum fermented wine is clarified
Base liquor；
5) dry type open country dark plum fermented wine base liquor is proceeded in closed fermenter, adds the sucrose and xylose needed for ferment in second time
Alcohol, stirs to being completely dissolved；Counted as 100% with the percent by volume of dry type open country dark plum fermented wine base liquor, the xylitol
It is 3.0%-5.0% with the quality percent by volume of wild dark plum fermented wine base liquor；The sucrose and wild dark plum fermented wine base liquor
Quality percent by volume is 20g/L-26g/L；
6) the dry saccharomyces cerevisiae of activation culture activity, and be seeded to step 5) in wild dark plum wine after adjustment, make the open country acid after adjustment
Brewing yeast cell concentration in plum wine is not less than 2 × 107Cell/mL, and the sealed fermenting at 10-15 DEG C；
7) treat that wild dark plum wine Jing ferment in second time is stable without CO to tank pressure2During generation, it is cooled to less than -4 DEG C and stands 1-2 month, obtains
Wild dark plum sparkling wine.
2. a kind of wild dark plum sparkling wine as claimed in claim 1, it is characterised in that described low temperature resistant acid resistance activity is dry to be made
Brewer yeast is SHIA Aktivhefe 3.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108559713A (en) * | 2017-12-28 | 2018-09-21 | 广东顺德酒厂有限公司 | A kind of saccharomyces cerevisiae and its application |
| CN108611249A (en) * | 2018-06-29 | 2018-10-02 | 广西壮族自治区农业科学院农产品加工研究所 | A method of cucumber vinegar is made using micro-aerobe fermentation technology |
| CN110903932A (en) * | 2019-10-28 | 2020-03-24 | 山东农业大学 | Production method of semi-dry raspberry wine |
| CN115595225A (en) * | 2022-10-31 | 2023-01-13 | 渠县渠江果酒厂（Cn） | Citrus wine brewing process and citrus wine thereof |
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| CN104593209A (en) * | 2015-01-26 | 2015-05-06 | 山东省农业科学院农产品研究所 | Health prunus cerasifera wine and preparation method thereof |
| CN105505686A (en) * | 2016-01-25 | 2016-04-20 | 山东农业大学 | Method for brewing dry type ginger brewed wine |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108559713A (en) * | 2017-12-28 | 2018-09-21 | 广东顺德酒厂有限公司 | A kind of saccharomyces cerevisiae and its application |
| CN108611249A (en) * | 2018-06-29 | 2018-10-02 | 广西壮族自治区农业科学院农产品加工研究所 | A method of cucumber vinegar is made using micro-aerobe fermentation technology |
| CN108611249B (en) * | 2018-06-29 | 2021-09-14 | 广西壮族自治区农业科学院农产品加工研究所 | Method for brewing cucumber vinegar by adopting micro-aerobic fermentation technology |
| CN110903932A (en) * | 2019-10-28 | 2020-03-24 | 山东农业大学 | Production method of semi-dry raspberry wine |
| CN115595225A (en) * | 2022-10-31 | 2023-01-13 | 渠县渠江果酒厂（Cn） | Citrus wine brewing process and citrus wine thereof |
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