CN106635651B - Wild plum sparkling wine - Google Patents
Wild plum sparkling wine Download PDFInfo
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- CN106635651B CN106635651B CN201710016118.7A CN201710016118A CN106635651B CN 106635651 B CN106635651 B CN 106635651B CN 201710016118 A CN201710016118 A CN 201710016118A CN 106635651 B CN106635651 B CN 106635651B
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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 relates to a pickled plum sparkling wine, which is a pickled plum sparkling wine product prepared by taking fresh pickled plum, sugar and excellent low-temperature-resistant acid-resistant fruit wine yeast (Saccharomyces cerevisiae) as raw materials, taking xylitol as a flavor regulator, freezing, unfreezing, extruding and peeling the pickled plum, carrying out enzymolysis, adjusting, inoculating, fermenting, pouring wine, clarifying and the like to obtain a dry pickled plum fermented wine base wine with stable quality, then adding sucrose and xylitol into the pickled plum fermented wine again, stirring until the sucrose and the xylitol are completely dissolved, and inoculating the yeast to carry out closed fermentation in a fermentation tank. The invention uses the special fruit seed of Xinjiang area, wild plum as raw material to prepare wild plum sparkling wine for the first time; and the special fruit wine yeast suitable for the low-temperature and high-acid fermentation environment of the wild plum is selected and selected as the leavening agent, so that the normal fermentation process can be ensured, and the problems of slow fermentation start, slow process, incomplete fermentation and the like caused by strong adverse environment can be avoided.
Description
(I) in the field of technology
The invention relates to a wild plum sparkling wine, aims to develop a healthy, fashionable and easily drinkable wild plum sparkling wine to improve the comprehensive utilization value of wild plum and widen the processing industrial chain of the wild plum, and belongs to the technical field of fermented food processing.
(II) background of the invention
Wild plum, also known as wild cherry plum (Prunus divaricata Ldb), is one of the rare original wild forest fruits in the world and is mainly distributed in the intense adverse temperature zone of the environment in Hokko county in China at the elevation of about 1100-. The flowering period of wild plum starts from the first 4 to the last 5 months of each year, and the maturity period starts from the last 7 to the last 9 months of each year; the weight of a single fruit is 2.6-9.2g, and the fruit is shaped like a cherry like plum and is purple black, purple red, red and yellow. The wild plum is soft and succulent, has sticky seeds, is rich in organic acid, has complete amino acid types and rich nutritional value, and is eaten by Kazak farmers and herdsmen in production areas since ancient times. The Kazak herdsmen living in the great west ditch of Tianshan mountain rarely suffer from hyperlipemia and hypertension, and many people with long life are also in number, which may be related to the eating habit of the herdsmen for picking wild plum to make jam or drying fruits in the sun to make tea. The wild plum fruit tea is also considered by Kazak herdsmen to have the effect of dispelling the effects of alcohol, is known as 'fruit collection in snow regions' by local masses and is commonly used as a gift for being presented to visitors.
The wild plum is rich in organic acid, and can stimulate appetite and promote digestion; the stability of the water-soluble vitamin can be kept, so that the vitamin is not easy to be damaged by heat, light and other factors; can combine multiple microelements into organic state, which is easy to be absorbed by human body, and can enhance immunity; the fruit juice processed by taking the wild plum as the raw material has pure sour taste, no astringent taste, no peculiar smell and fresh and cool taste. Research reports (Liuwei, etc., research on antioxidant activity of different extraction parts of branches and leaves of wild cherry plum in Xinjiang, food industry science and technology, 2016, No. 1 of 37, 119-122) show that peels, branches and leaves of wild plum are rich in antioxidant components such as anthocyanin, flavone and the like, and have potential development value as a natural antioxidant.
At present, the application of wild plum in food processing is rarely reported. Under the restriction of growth region, processing conditions and dietary structure, the development speed of the wild plum is delayed, and how to convert the wild plum into a high value-added product also becomes an important subject faced by local government and food researchers. Although there are reports (Zhuqiying, cherry plum distilled liquor "brandy" consumption market and consumption behavior analysis, commercial circulation, information science and technology college of the university of Shihe, 97-98) that: the cherry plum brandy product meets the requirements of modern society on green, environment-friendly, high nutrition and the like of foods, and has higher customer acceptance; there are also reports (Zhang Weiming, Xiaozhengchun, Yili wild cherry plum development and utilization, Chinese wild plant resources, 2004, 23 (1): 1-2) called: the cherry plum wine trial-prepared by taking Ili wild cherry plum as a raw material also has good color and luster and excellent mouthfeel. However, the above documents do not report the type of wild plum wine and the processing technology and product quality characteristics of distilled liquor thereof in detail. A health wine prepared from Prunus cerasifera and its preparation method (patent No. 201510037642.3, published as 2015.05.06) is prepared by soaking Prunus cerasifera in edible alcohol. The product is prepared by taking edible alcohol (fermented wine or distilled wine) as a wine base, adding cherry plum for soaking, and then adding a small amount of mulberry, red date and medlar extracts according to a specific proportion.
Disclosure of the invention
The invention relates to a pickled plum sparkling wine, which is a healthy, fashionable and easily drinkable pickled plum sparkling wine product prepared by taking fresh pickled plum, sugar and excellent low-temperature-resistant acid-resistant fruit wine yeast (Saccharomyces cerevisiae) as raw materials, taking xylitol as a flavor regulator, washing, freezing, unfreezing, extruding and breaking peel, carrying out enzymolysis, adjusting, inoculating, fermenting, pouring wine, clarifying and the like on the pickled plum to obtain a dry pickled plum fermented wine base wine with stable quality, then adding sucrose and xylitol into the pickled plum fermented wine again, stirring until the sucrose and the xylitol are completely dissolved, and inoculating the yeast to carry out closed fermentation in a fermentation tank.
A wild plum sparkling wine is prepared by the following steps:
1) selecting fully mature fresh wild plum without rot and pest, cleaning with flowing water, draining to avoid mechanical damage, and freezing at-18 deg.C for more than 24 hr.
2) The frozen wild plum is thawed at natural temperature (20-30 deg.C). And (3) using a double-roller extrusion crusher to perform peel breaking treatment on the unfrozen wild plum, and then uniformly mixing the wild plum with brewing water (meeting the sanitary standard of drinking water) according to the mass ratio of 1:0.5-3 (m/m). Adding pectinase 0.03-0.05g/kg (m/m) of wild plum into the mixed solution, and adding SO 20-100mg/L (m/v) of the mixed solution2And performing enzymolysis at natural temperature (20-30 ℃) overnight.
3) Adjusting the total sugar content in the mixed solution obtained in the step 2) to 180-220g/L (mass-to-volume ratio, m/v) by using sugar. Selecting low-temperature-resistant and acid-resistant active dry Saccharomyces cerevisiae (Saccharomyces cerevisiae) as a leavening agent, activating the active dry Saccharomyces cerevisiae according to the recommended use amount, and then inoculating the activated dry Saccharomyces cerevisiae into the mixed solution with the adjusted total sugar content for alcohol fermentation. The concentration of fruit wine yeast cells in the mixed solution after inoculation is not less than 2 multiplied by 107cell/mL。
4) Fermenting the inoculated mixed solution at 10-15 deg.C, pressing the cap floating on the surface of the fermentation liquid into the fermentation liquid every day during fermentation, and stirring well. And when the total sugar content in the fermentation liquid is less than or equal to 4.0g/L, filtering, and removing wine dregs and yeast to obtain the wild plum fermented wine base.
5) The wild plum fermented wine base is processed by adopting a conventional clarification process to obtain the dry wild plum fermented wine base with stable quality.
6) Transferring the dry type wild plum fermented wine base wine into a closed fermentation tank, adding sucrose and xylitol required by secondary fermentation, and stirring until the sucrose and the xylitol are completely dissolved. The mass volume percentage of the xylitol and the wild plum fermented wine base wine is 3.0-5.0% (m/v) calculated by taking the volume percentage of the dry wild plum fermented wine base wine as 100%; the mass volume percentage of the sucrose to the wild plum fermented wine base wine is 20g/L-26g/L (m/v).
7) Activating and culturing (activating and culturing by adopting the prior art) active dry Saccharomyces cerevisiae, and inoculating into the wild plum wine adjusted in step 6) to make the cell concentration of Saccharomyces cerevisiae in the adjusted wild plum wine not less than 2 × 107cell/mL, and fermenting in a closed environment at 10-15 ℃.
8) Fermenting the wild plum wine for the second time until the pressure is stable without CO2When the wild plum sparkling wine is produced, the temperature is reduced to below-4 ℃, the wine is kept stand for 1 to 2 months, the yeast and the impurities in the fermentation liquor are settled, and then the finished product of the wild plum sparkling wine is obtained through the steps of isobaric filtration, isobaric filling and the like.
The low-temperature-resistant acid-resistant active dry saccharomyces cerevisiae is SHIA Aktivhefe 3(Eaton technologies GmbH).
The invention has the beneficial effects that:
the invention discloses a method for preparing a wild plum sparkling wine by taking a special fruit seed-wild plum in Xinjiang as a raw material for the first time.
The contents of the invention are developed aiming at the characteristics of short mature period, intolerance to storage, low juice yield, low sugar content, high acid content and the like of the wild plum, and (1) a pretreatment means of freezing and then thawing and enzymolysis is adopted, so that the problem of rotting of the wild plum caused by centralized harvesting can be avoided; (2) the peeling and enzymolysis process can avoid the problem that the product quality is influenced because the kernel of the wild plum is crushed while ensuring the juice yield of the wild plum; (3) the large day and night temperature difference is beneficial to the control of the fermentation environment, the advantage of the natural environment with large day and night temperature difference in Xinjiang area is fully utilized, the production cost can be reduced, the clarification of the wild plum wine can be accelerated, and the stability of the base wine quality can be improved; (4) the special fruit wine yeast suitable for the low-temperature and high-acid fermentation environment of the wild plum is selected and selected as the starter, so that the normal fermentation process can be ensured, and the problems of slow fermentation start, slow process, incomplete fermentation and the like caused by a strong adverse environment can be avoided.
The invention uses xylitol which is a non-caloric functional sweetener as a flavor regulator in the wild plum sparkling wine, thereby not only maintaining the natural color and flavor of the product, but also endowing the product with harmonious and refreshing taste. The wild plum sparkling wine has the characteristics of low heat, bright appearance, proper sour and sweet taste, harmonious fruit fragrance and bouquet, fresh and fine taste, good stability, long shelf life, oxidation resistance, appetite promotion, suitability for both the old and the young and the like.
The invention focuses on the agricultural ecological and economic development in the northwest border region, systematically researches and develops the wild smoked plum fermented wine product, accords with the national agricultural industry policy and border development policy, can fully excavate regional raw material characteristics, and widens the utilization approach of the wild smoked plum. On one hand, the invention can enrich the variety of fruit wine products in China, fill the market blank of the wild plum sparkling wine and provide reference for further development of the wild plum product; on the other hand, the formation of the processing industrial chain of the plum sparkling wine certainly promotes the development of social economy and improvement of the living standard of people in the border area.
(IV) detailed description of the preferred embodiments
The quality of the wild plum fermented wine base used in the examples of the present invention is shown in table 1. The sugar and xylitol used are all food grade commercial products. The low temperature and acid resistant active dry Saccharomyces cerevisiae used was SHIA Aktivhefe 3(Eaton Technologies GmbH).
TABLE 1 wild plum fermented wine base quality
Note: the total acid content is calculated by tartaric acid, and the volatile acid content is calculated by acetic acid.
Example 1
The wild plum fermented wine base wine in the embodiment comprises the following materials in parts by weight:
wild plum fermented wine base wine 100L
White granulated sugar 2.24kg
Xylitol 4.0kg
The preparation method comprises the following steps:
1) transferring wild plum fermented wine base wine (100L) into a closed fermentation tank, adding white sugar (2.24kg) and xylitol (4.0kg) required by secondary fermentation, and stirring to dissolve completely.
2) Inoculating activated low-temperature-resistant acid-resistant fruit wine yeast (Saccharomyces cerevisiae) into the wild plum wine adjusted in the step 1); the concentration of fruit wine yeast cells in the inoculated wild plum wine is 2.2 × 107cell/mL, and fermenting in a closed environment at 15 ℃.
3) Fermenting the wild plum wine for the second time until the pressure is stable without CO2When the wild plum sparkling wine is produced, the temperature is reduced to-4 ℃ for processing for 2 months, so that yeast and impurities in the fermentation liquor are settled, and then the finished product of the wild plum sparkling wine is obtained through the steps of isobaric filtration, isobaric filling and the like.
The product quality of the bismutha sparkling wine obtained by example 1 is shown in table 2 (example 1).
Example 2
The wild plum fermented wine base wine in the embodiment comprises the following materials in parts by weight:
wild plum fermented wine base wine 200L
5.2kg of cane sugar
Xylitol 7.0kg
The preparation method comprises the following steps:
1) transferring the wild plum fermented wine base (200L) into a closed fermentation tank, adding sucrose (5.2kg) and xylitol (7.0kg) required for secondary fermentation, and stirring to dissolve completely.
2) Inoculating activated low-temperature-resistant acid-resistant fruit wine yeast (Saccharomyces cerevisiae) into the wild plum wine adjusted in the step 1); the concentration of fruit wine yeast cells in the inoculated wild plum wine is 2.9 × 107cell/mL, and fermenting in a closed environment at 13 ℃.
3) When the wild plum wine is fermented for the second time until the tank pressure is stable and no CO2 is generated, cooling to-6 ℃ for 1 month to settle the yeast and impurities in the fermentation liquid, and then carrying out isobaric filtration, isobaric filling and other steps to obtain the finished product of the wild plum sparkling wine.
The product quality of the bismutha sparkling wine obtained by example 2 is shown in table 2 (example 2).
Example 3
The wild plum fermented wine base wine in the embodiment comprises the following materials in parts by weight:
wild plum fermented wine base wine 300L
Brown sugar 7.5kg
10.0kg of xylitol
The procedure was as described in example 1. The product quality of the bismutha sparkling wine obtained by example 3 is shown in table 2 (example 3).
TABLE 2 wild plum sparkling wine quality index
Claims (2)
1. The wild plum sparkling wine is characterized by being prepared by the following steps:
1) selecting fully mature fresh wild plum without rot and plant diseases and insect pests, cleaning the wild plum with flowing water, draining, and freezing at-18 deg.C for more than 24 hr;
2) thawing frozen wild plum at natural temperature of 20-30 deg.C; a double-roller extrusion crusher is used for crushing the thawed wild plum and then is uniformly mixed with brewing water according to the mass ratio of 1: 0.5-3; adding pectinase 0.03-0.05g/kg of wild plum in the mixed solution, and adding SO 20-100mg/L of the mixed solution2Performing enzymolysis at natural temperature of 20-30 deg.C overnight;
3) adjusting the total sugar content in the mixed solution obtained in the step 2) to 220g/L in a mass-volume ratio by using edible sugar; activating active dry saccharomyces cerevisiae, and then inoculating the activated dry saccharomyces cerevisiae into the mixed solution with the adjusted total sugar content for alcoholic fermentation; the concentration of fruit wine yeast cells in the mixed solution after inoculation is not less than 2 multiplied by 107cell/mL；
4) Fermenting the inoculated mixed solution at the temperature of 10-15 ℃; filtering when the total sugar content in the fermentation liquid is less than or equal to 4.0g/L, and removing wine dregs and yeast to obtain wild plum fermented wine base; clarifying the fermented wild plum wine base to obtain dry wild plum wine base;
5) transferring the dry type wild plum fermented wine base wine into a closed fermentation tank, adding sucrose and xylitol required by secondary fermentation, and stirring until the sucrose and the xylitol are completely dissolved; the mass volume percentage of the xylitol and the wild plum fermented wine base wine is 3.0 to 5.0 percent, calculated by taking the volume percentage of the dry wild plum fermented wine base wine as 100 percent; the mass volume percentage of the sucrose to the wild plum fermented wine base wine is 20g/L-26 g/L;
6) activating and culturing active dry Saccharomyces cerevisiae, and inoculating into the wild plum wine adjusted in step 5) to make the cell concentration of Saccharomyces cerevisiae in the adjusted wild plum wine not less than 2 × 107cell/mL, and fermenting in a closed manner at the temperature of 10-15 ℃;
7) fermenting the wild plum wine for the second time until the pressure is stable and no CO is generated2When the wild plum sparkling wine is produced, the temperature is reduced to below-4 ℃, and the wild plum sparkling wine is obtained after the wild plum sparkling wine is kept stand for 1 to 2 months.
2. The plum beer according to claim 1, wherein the active dry saccharomyces cerevisiae is shi aki Aktivhefe 3.
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| CN108559713B (en) * | 2017-12-28 | 2021-08-24 | 广东顺德酒厂有限公司 | Saccharomyces cerevisiae and application thereof |
| 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 |
| CN110903932B (en) * | 2019-10-28 | 2023-01-17 | 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 |
| CN105505686B (en) * | 2016-01-25 | 2018-08-10 | 山东农业大学 | A kind of brewing method of dry type ginger fermented wine |
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