CN107057928B - Kiwi fruit wine and preparation process thereof - Google Patents

Kiwi fruit wine and preparation process thereof Download PDF

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CN107057928B
CN107057928B CN201710315161.3A CN201710315161A CN107057928B CN 107057928 B CN107057928 B CN 107057928B CN 201710315161 A CN201710315161 A CN 201710315161A CN 107057928 B CN107057928 B CN 107057928B
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kiwi fruit
fruit wine
kiwi
schizosaccharomyces pombe
preparation process
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CN107057928A (en
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胡欣洁
吴任之
秦文
刘书亮
韩国全
刘韫滔
尹梦雯
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Sichuan Agricultural University
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    • 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
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Abstract

The invention relates to the technical field of wine brewing, in particular to kiwi fruit wine and a preparation process thereof. The kiwi fruit wine is prepared by adopting the preparation process. The invention adopts the selected fission yeast schizosaccharomyces pombe as the fermentation strain, ensures the quality of the fruit wine and determines the optimal technological parameters for the production of the red-yang kiwi fruit wine. The finally prepared kiwi fruit wine has moderate alcoholic strength, rich kiwi fruit flavor, obvious wine aroma, refreshing and delicious taste, and the provided preparation process has high production effect, and meets the requirement of industrialized production of kiwi fruit wine.

Description

Kiwi fruit wine and preparation process thereof
Technical Field
The invention relates to the technical field of wine brewing, in particular to kiwi fruit wine and a preparation process thereof.
Background
The fruit wine is wine fermented by yeast to obtain alcohol with fruit sugar, and contains fruit flavor and alcohol. Therefore, the fruit wine is often brewed for drinking by people at home. Such as plum wine, waxberry wine, kiwi wine, etc. Because the fruit skins have some wild yeasts and some cane sugar, the fruit skins can have some fermentation effects without adding additional yeasts, but the traditional folk wine making method is time-consuming in a short time and easy to pollute. Therefore, the addition of some active yeast is an ideal method for quickly brewing fruit wine. The fruit wine is clear, transparent, sour, sweet, palatable, mellow, pure and free of peculiar smell, has the special fragrance of the original fruit, has higher nutritional value, contains a large amount of polyphenol, can play a role in inhibiting fat accumulation in human bodies, contains various amino acids required by human bodies, vitamin B1, vitamin B2, vitamin C, mineral elements such as iron, potassium, magnesium, zinc and the like, contains alcohol, but has very low content compared with white spirit, generally 5-10 degrees and the highest content of 14 degrees, and is beneficial to health when being properly drunk.
The kiwi fruit contains rich mineral substances including rich calcium, phosphorus and iron, and also contains carotene and multiple vitamins, and has important effect on keeping human health. At present, the preparation process for brewing the kiwi fruit wine is less, and the process technology for brewing the kiwi fruit into the fruit wine is concerned due to the special health-care function of the kiwi fruit.
The red kiwi fruit belongs to a variety of the genus of the family of Actinidiaceae, belongs to a Chinese line early-maturing variety, and is the first novel red meat variety in the world bred from wild red kiwi fruit in Xia county during the breeding and customs clearance of 'Bawu' in Sichuan province; compared with other kiwi fruits, each hundred grams of fresh fruit pulp contains 100-100 mg-420 mg of vitamin C, which is 5-10 times higher than that of citrus, 11-13 times higher than that of lemon and 20-80 times higher than that of apple; the total sugar in the pulp accounts for 13.5 percent, the total acid accounts for 0.49 percent, the soluble sugar accounts for 8.97 percent, and the soluble solid accounts for 20 percent; meanwhile, the feed additive is rich in rare natural vitamin E, 17 free amino acids and various mineral compositions such as calcium, iron, potassium and the like; however, as the red kiwi fruits are changed from fruits by breathing, the fruits are ripe and softened by the changing action of breathing in the storage process, so that the storage and transportation difficulty of the fruits is increased; meanwhile, due to the insufficient understanding of the growth and development characteristics of the red-yang kiwi fruits, the problems of poor fruit quality, low fruit-quality rate and the like exist in the production, the commercial fruit rate which can reach the export standard is only about 10%, and the rotting rate in the storage period reaches 25%; the utilization rate of the fruits is reduced, and serious economic loss is caused.
With the continuous expansion of the planting area of the red-yang kiwifruits, the yield is increased year by year, and the development of deep-processed products of the red-yang kiwifruits has important practical significance besides fresh food. Along with the continuous improvement of the living standard of people, the fruit wine which is rich in nutrition, natural and low in sugar content is more and more favored by consumers. Therefore, the kiwi fruit wine processed from the red-yang kiwi fruit is more suitable for the requirements of the current market. At present, in the research and production of kiwi fruit wine, the conditions of adopting white spirit active yeast and wine yeast are common, and a plurality of problems exist in the aspects of fruit wine quality, production efficiency and flavor substance formation.
Therefore, whether the yeast for effectively fermenting the kiwi fruit can be screened out based on the characteristics of the kiwi fruit or not can be found out, so that the finally prepared kiwi fruit wine has the advantages of good taste, delicious taste, moderate alcoholic strength and rich nutritive value, and the preparation process adopting the yeast has high production efficiency, thereby becoming a technical problem to be solved urgently by technical personnel in the field.
Disclosure of Invention
In order to solve the technical problems, the invention provides the kiwi fruit wine and the preparation process thereof, the optimal fermentation yeast is preferably selected, the optimal preparation conditions are screened, the prepared fruit wine is good in taste and rich in nutrition, and the obtained preparation process is high in production efficiency and suitable for batch production.
In order to achieve the technical effects, the invention comprises the following technical scheme:
a preparation process of fructus Actinidiae chinensis fruit wine comprises fermenting fructus Actinidiae chinensis with Schizosaccharomyces pombe.
The fermentation bacteria suitable for fermenting the kiwi fruits are obtained by screening, so that the fermentation efficiency is effectively improved, and the fruit wine quality is ensured. Further, the inoculation amount of the schizosaccharomyces pombe is 1-20%.
Further preferably, the inoculation amount of the schizosaccharomyces pombe is 1-8%.
In a further preferred embodiment, the amount of the Schizosaccharomyces pombe inoculated is 2% to 4%.
The optimum inoculation amount of the schizosaccharomyces cerevisiae is obtained through screening, so that the fermentation is more thorough, the alcoholic strength content is proper, and the nutrient substances in the kiwi fruit juice are fully dissolved out.
Further, the method comprises the following steps:
the method comprises the following steps: preparing fruit juice: screening kiwi fruits, juicing to obtain kiwi fruit juice, and adding sulfur dioxide and sugar into the kiwi fruit juice to obtain a fermentation stock solution;
step two: and (3) fermenting fruit juice: and inoculating schizosaccharomyces pombe into the fermentation stock solution, and performing fermentation treatment to obtain the kiwi fruit wine.
Furthermore, the addition amount of the sulfur dioxide is 20 mg/L-200 mg/L.
More preferably, the amount of sulfur dioxide added is 50mg/L to 130 mg/L.
Still more preferably, the amount of sulfur dioxide added is 50mg/L to 90 mg/L.
According to the invention, the sulfur dioxide addition is obtained through screening experiments, under the condition of the most preferable addition, the variation of the alcoholic strength of the kiwi fruit wine is not large, and the experimental data of total sugar and total acid both meet the national standard. The fruit wine has good sensory quality and no foreign flavor.
Further, the fermentation temperature is 15-25 ℃. Further preferably, the fermentation temperature is 20 ℃.
Under the temperature condition, fission yeast schizosaccharomyces cerevisiae is adopted for fermentation, so that the fermentation is more thorough.
Furthermore, the initial sugar degree of the kiwi fruit juice added with sugar is 150 g/L-400 g/L.
Further preferably, the initial sugar degree of the kiwi fruit juice after sugar is added is 160 g/L-240 g/L.
Still further preferably, the initial sugar degree of the kiwi fruit juice after sugar is added is 160 g/L-220 g/L.
According to the invention, the initial sugar degree is obtained through a screening experiment, so that the fruit wine prepared in the range of the initial sugar degree has longer storage time, and the kiwi fruit juice is more suitable for fermentation.
Furthermore, after the fermentation treatment of the kiwi fruit, the kiwi fruit wine is obtained by filtering and sterilizing.
The kiwi fruit wine after the filtering step has the advantages of clearer appearance and better sense. And the storage time of the kiwi fruit wine is prolonged after the sterilization treatment.
Further, the method also comprises the following steps: in the first step, after filtering and clarifying the kiwi fruit juice, adding sulfur dioxide and sugar to obtain a fermentation stock solution; in the second step, the schizosaccharomyces pombe is added into the fermentation stock solution after being activated in advance; and (5) carrying out clarification treatment after fermentation treatment to obtain the kiwi fruit wine.
The activation of the schizosaccharomyces pombe comprises the following steps: inoculating the fission yeast schizosaccharomyces pombe preserved on the inclined plane into a sterile YPD culture medium, culturing at 28 ℃ to the later stage of logarithmic phase, inoculating into the sterile YPD culture medium according to the inoculation amount of 5 percent, and culturing to the later stage of logarithmic phase for later use.
Furthermore, the kiwi fruit in the kiwi fruit wine is red kiwi fruit.
Further, the screening method of the schizosaccharomyces pombe comprises the following steps:
washing fruit epidermis of Actinidia chinensis planch with sterile water, diluting the eluate in gradient, and collecting 10-1、10-2And 10-3Coating three concentration gradient diluents on an YPD culture medium, culturing under constant temperature conditions, selecting a single colony with the colony characteristics of the yeast, streaking, separating and purifying, screening a strain with the cell characteristics of the yeast by microscopic examination, preserving the strain to be used as a test strain, and screening the criteria of gas production capacity, ethanol production capacity, alcohol tolerance capacity, sugar tolerance capacity and aroma production capacity to obtain the schizosaccharomyces pombe.
The preparation process and the preparation conditions provided by the invention have the advantages that the preparation efficiency is better especially for the red-yang kiwi fruit, and the prepared red-yang kiwi fruit wine has better quality.
A fructus Actinidiae chinensis fruit wine is prepared by the above preparation method.
By adopting the technical scheme, the method has the following beneficial effects: the invention adopts the selected fission yeast schizosaccharomyces pombe as the fermentation strain, ensures the quality of the fruit wine and determines the optimal technological parameters for the production of the red-yang kiwi fruit wine. The finally prepared kiwi fruit wine has moderate alcoholic strength, rich kiwi fruit flavor and obvious wine aroma, and the provided preparation process has high production effect, and meets the requirement of industrialized production of kiwi fruit wine.
Detailed Description
The present invention is described in further detail below with reference to specific examples.
The first embodiment is as follows: a preparation process of fructus Actinidiae chinensis fruit wine comprises fermenting fructus Actinidiae chinensis with Schizosaccharomyces pombe.
Schizosaccharomyces pombe screening experiment
Screening the gas production performance of the yeast:
activating the separated and purified saccharomycetes, inoculating the activated saccharomycetes into the red-yang kiwi fruit juice respectively for comparing gas production performance, culturing for 48h at 28 ℃, observing the gas condition in the Duchenne tubule, wherein 12 strains exist in the bacterial strains which can fill the Duchenne tubule with the gas produced in 48h, and the experimental results are shown in Table 1.
Table 1 dui's tubule gassing experiment for screening strains
Figure BDA0001287927700000041
Figure BDA0001287927700000051
Note: the "+" gas production was 1/2 for Du's tubule; the "+++" gas production is Du's tubule 2/3; "+ ++" indicates that the gas fills the Du-tube.
Screening the alcohol production capacity of the yeast:
activating 12 strains which grow faster in the red-yang kiwi fruit juice, respectively inoculating the activated strains into the red-yang kiwi fruit juice, and fermenting 5dYADY at 28 ℃. The alcohol-producing ability of each strain was measured, and the results are shown in Table 2.
TABLE 2 alcohol-producing ability of yeasts
Figure BDA0001287927700000052
According to the results of the alcohol production capacity experiments, different yeasts have larger difference in alcohol production capacity in red-yang kiwi fruit juice, and 7 strains of bacteria with alcohol production of more than 10 percent, namely YADY2, YADY3, Z7, YAML1, YAML2, YAML4 and YAML7 are selected for next screening.
Screening the tolerance of the yeast:
selecting yeast with alcohol yield more than 10%, activating, inoculating to red-yang kiwi fruit juice containing 12% and 14% of alcohol, respectively, culturing at 28 deg.C with 5dYADY, and observing gas production, as shown in Table 3.
TABLE 3 gas evolution of different yeasts in different volume percentages of ethanol
Figure BDA0001287927700000053
Figure BDA0001287927700000061
Note: "-" does not produce gas; the "+" gas volume is less than the Du's tubule 1/2; the "+" gas production was 1/2 for Du's tubule; the "+++" gas production is Du's tubule 2/3; "+ ++" indicates that the gas fills the Du-tube.
The results in table 3 show that the differences of the tolerance capacities of the 7 screened strains to different alcohol volume fractions are large, the YADY2 and YAML1 grow slowly under the condition that the volume percentage of the alcohol is 12%, and when the volume percentage of the alcohol is 14%, no gas exists in the small dunaliella tubes; YADY3, YAZL7, YAML2, YAML4 and YAML7 all tolerated higher ethanol volume percentages compared to control C. Therefore, YADY3, YAZL7, YAML2, YAML4 and YAML7 were selected for further experiments.
Yeast sugar tolerance test:
the results of the sugar tolerance test of 5 selected strains by the alcohol tolerance test are shown in Table 4. From Table 4 it can be seen that YAML2, YAML4 and YADY7, like the control yeast C, grew well at high sugar concentrations, whereas the growth of strains YAML7 and YAZL7 was significantly inhibited at these high sugar concentrations. Therefore, the reserved strains YAML2, YAML4 and YADY3 are selected as optimized fermentation strains of the later red-yang kiwi fruit wine fermentation process.
TABLE 4 Yeast sugar tolerance test
Figure BDA0001287927700000062
Figure BDA0001287927700000071
Note: "-" does not produce gas; the "+" gas volume is less than the Du's tubule 1/2; the "+" gas production was 1/2 for Du's tubule; "+ ++" indicates that the gas fills the Du-tube.
Comparing the aroma producing capability of the yeast:
the aroma-producing capability is the capability necessary for brewing fruit wine yeast, and the aroma of yeast SY is compared with that of YAML2, YAML4 and YADY3 fermentation products. The flavor of the yeast SY is relatively flat, and the flavor of fermentation products of YAML2, YAML4 and YADY3 is rich and harmonious.
Through identification, the yeast YADY3 is Schizosaccharomyces pombe, and the Schizosaccharomyces pombe YADY3 obtained through screening can be used for preparing kiwi fruit wine, and when the kiwi fruit wine is prepared, the value of each parameter of the Schizosaccharomyces pombe YADY3 is adjusted better, so that the prepared kiwi fruit wine has better quality.
Preferably, the schizosaccharomyces pombe described in the following examples one to twelve is schizosaccharomyces pombe YADY 3.
The fermentation strain screening experiments are shown in table 5:
TABLE 5 fermentation Strain screening test results
Figure BDA0001287927700000072
As can be seen from the data in Table 5, the fission yeast schizosaccharomyces pombe can well prepare the kiwi fruit wine, and has the deep red or bright red color which is required by the red-yang kiwi fruit wine in the aspect of sensory quality, and the kiwi fruit wine has strong taste and good edibility.
Example two: a preparation process of kiwi fruit wine comprises inoculating Schizosaccharomyces pombe with an amount of 1%.
Example three: a preparation process of kiwi fruit wine comprises inoculating Schizosaccharomyces pombe 20%.
Example four: a preparation process of fructus Actinidiae chinensis fruit wine comprises inoculating Schizosaccharomyces pombe 4%, 5% or 6%.
A fructus Actinidiae chinensis fruit wine is prepared by the above preparation method.
Screening experiment of the inoculation amount of schizosaccharomyces cerevisiae:
the influence of different yeast inoculation amounts on the quality of the red-yang kiwi fruit wine is examined under the conditions that the fermentation temperature is 20 ℃ and the initial sugar degree is 160g/L, and the results are shown in Table 6.
TABLE 6 influence of Yeast inoculum size on Kiwi fruit wine quality
Figure BDA0001287927700000081
As can be seen from Table 6, the inoculum size of the fermentation broth is negatively correlated with the total sugar content of the fermentation broth after fermentation; the total acid content is not greatly changed; when the inoculation amount is 8%, the alcoholic strength content is less than or equal to 8vol required by national standard. Considering the fermentation time, three gradients of the inoculum concentration of 2%, 4% and 6% are selected to be used for the next fermentation optimization experiment.
Example five: a preparation process of kiwi fruit wine comprises the following steps:
the method comprises the following steps: preparing fruit juice: screening kiwi fruits, juicing to obtain kiwi fruit juice, and adding sulfur dioxide and sugar into the kiwi fruit juice to obtain a fermentation stock solution;
step two: and (3) fermenting fruit juice: and inoculating schizosaccharomyces pombe into the fermentation stock solution, and performing fermentation treatment to obtain the kiwi fruit wine.
The kiwi fruit in the kiwi fruit wine is red kiwi fruit.
A fructus Actinidiae chinensis fruit wine is prepared by the above preparation method.
Example six: a preparation process of kiwi fruit wine comprises the following steps:
the method comprises the following steps: preparing fruit juice: screening kiwi fruits, juicing to obtain kiwi fruit juice, adding sulfur dioxide and sugar into the kiwi fruit juice to obtain a fermentation stock solution, wherein the initial sugar degree of the kiwi fruit juice added with the sugar is 150g/L, the fermentation temperature is 15 ℃, and the addition amount of the sulfur dioxide is 20 mg/L;
step two: and (3) fermenting fruit juice: and inoculating schizosaccharomyces pombe into the fermentation stock solution, and performing fermentation treatment to obtain the kiwi fruit wine.
The kiwi fruit in the kiwi fruit wine is red kiwi fruit.
A fructus Actinidiae chinensis fruit wine is prepared by the above preparation method.
Example seven: a preparation process of kiwi fruit wine comprises the following steps:
the method comprises the following steps: preparing fruit juice: screening kiwi fruits, juicing to obtain kiwi fruit juice, adding sulfur dioxide and sugar into the kiwi fruit juice to obtain a fermentation stock solution, wherein the initial sugar degree of the kiwi fruit juice added with the sugar is 200g/L, the fermentation temperature is 20 ℃, and the addition amount of sulfur dioxide is 50 mg/L;
step two: and (3) fermenting fruit juice: and (3) inoculating fission yeast schizosaccharomyces pombe into the fermentation stock solution, wherein the inoculation amount is 2%, and performing fermentation treatment to obtain the kiwi fruit wine.
The kiwi fruit in the kiwi fruit wine is red kiwi fruit.
A fructus Actinidiae chinensis fruit wine is prepared by the above preparation method.
Example eight: a preparation process of kiwi fruit wine comprises the following steps:
the method comprises the following steps: preparing fruit juice: screening kiwi fruits, juicing to obtain kiwi fruit juice, adding sulfur dioxide and sugar into the kiwi fruit juice to obtain a fermentation stock solution, wherein the initial sugar degree of the kiwi fruit juice added with the sugar is 160g/L, the fermentation temperature is 20 ℃, and the addition amount of sulfur dioxide is 50 mg/L;
step two: and (3) fermenting fruit juice: and (3) inoculating fission yeast schizosaccharomyces pombe into the fermentation stock solution, wherein the inoculation amount is 6%, and performing fermentation treatment to obtain the kiwi fruit wine.
The kiwi fruit in the kiwi fruit wine is red kiwi fruit.
A fructus Actinidiae chinensis fruit wine is prepared by the above preparation method.
Example nine: a preparation process of kiwi fruit wine comprises the following steps:
the method comprises the following steps: preparing fruit juice: screening kiwi fruits, juicing to obtain kiwi fruit juice, adding sulfur dioxide and sugar into the kiwi fruit juice to obtain a fermentation stock solution, wherein the initial sugar degree of the kiwi fruit juice added with the sugar is 200g/L, the fermentation temperature is 25 ℃, and the sulfur dioxide addition amount is 70 mg/L;
step two: and (3) fermenting fruit juice: and (3) inoculating fission yeast schizosaccharomyces pombe into the fermentation stock solution, wherein the inoculation amount is 6%, performing fermentation treatment, and filtering and sterilizing to obtain the kiwi fruit wine.
A fructus Actinidiae chinensis fruit wine is prepared by the above preparation method.
Example ten: a preparation process of kiwi fruit wine comprises the following steps:
the method comprises the following steps: preparing fruit juice: screening kiwi fruits, juicing to obtain kiwi fruit juice, filtering, clarifying, and adding sulfur dioxide and sugar into the kiwi fruit juice to obtain a fermentation stock solution, wherein the initial sugar degree of the kiwi fruit juice added with the sugar is 400g/L, the fermentation temperature is 25 ℃, and the addition amount of sulfur dioxide is 200 mg/L;
step two: and (3) fermenting fruit juice: the method for activating the schizosaccharomyces pombe in advance comprises the following steps: inoculating the fission yeast schizosaccharomyces pombe preserved on the inclined plane into a sterile YPD culture medium, culturing at 28 ℃ to the later stage of logarithmic phase, inoculating the fission yeast schizosaccharomyces pombe into the sterile YPD culture medium according to the inoculation amount of 5 percent, culturing to the later stage of logarithmic phase to obtain activated fission yeast schizosaccharomyces pombe, inoculating the activated fission yeast schizosaccharomyces pombe into the fermentation stock solution, wherein the inoculation amount is 20 percent, and performing fermentation treatment to obtain the kiwi fruit wine.
The kiwi fruit in the kiwi fruit wine is red kiwi fruit.
A fructus Actinidiae chinensis fruit wine is prepared by the above preparation method.
Example eleven: a preparation process of kiwi fruit wine comprises the following steps:
the method comprises the following steps: preparing fruit juice: screening kiwi fruits, juicing to obtain kiwi fruit juice, filtering, clarifying, and adding sulfur dioxide and sugar into the kiwi fruit juice to obtain a fermentation stock solution, wherein the initial sugar degree of the kiwi fruit juice added with the sugar is 200g/L, the fermentation temperature is 25 ℃, and the addition amount of sulfur dioxide is 100 mg/L;
step two: and (3) fermenting fruit juice: the method for activating the schizosaccharomyces pombe comprises the following specific steps: inoculating the fission yeast schizosaccharomyces pombe preserved on the inclined plane into a sterile YPD culture medium, culturing at 28 ℃ to the later stage of logarithmic phase, inoculating the fission yeast schizosaccharomyces pombe into the sterile YPD culture medium according to the inoculation amount of 5 percent, culturing to the later stage of logarithmic phase to obtain activated fission yeast schizosaccharomyces pombe, inoculating the activated fission yeast schizosaccharomyces pombe into the fermentation stock solution, wherein the inoculation amount is 5 percent, and performing fermentation treatment to obtain the kiwi fruit wine.
The screening method of the schizosaccharomyces pombe comprises the following steps: washing fruit epidermis of Actinidia chinensis planch with sterile water, diluting the eluate in gradient, and collecting 10-1、10-2And 10-3Each 100. mu.L of each of the three dilutions was plated on YPD medium in parallel with 3 plates for each gradient, and incubated at 28 ℃ for 48 hours under isothermal conditions. Selecting single colony with typical yeast colony characteristic, streaking, separating and purifying, microscopic examination of the strain with yeast cell characteristic, and preserving the strain for subsequent experiment. Then screening several indexes of gas-producing capacity, alcohol-resisting capacity, sugar-resisting capacity and fragrance-producing capacity so as to obtain the schizosaccharomyces pombe.
The kiwi fruit in the kiwi fruit wine is red kiwi fruit.
A fructus Actinidiae chinensis fruit wine is prepared by the above preparation method.
SO2Screening experiment of addition amount:
the SO content was examined under the conditions of 20 ℃ fermentation temperature, 160mg/L initial sugar content and 2% yeast inoculum size2The influence of the addition amount on the quality of the red kiwi fruit wine is shown in the table 7.
TABLE 7 different SO2Influence of addition amount on quality of red-yang kiwi fruit wine
Figure BDA0001287927700000111
As can be seen from Table 8, when SO is added2When the addition amount is 50 mg/L-130 mg/L, the alcoholic strength of the red-yang kiwi fruit wine is not changed greatly, wherein the experimental data of total sugar and total acid both meet the national standard. The main difference is the sensory quality of the wine, when SO2When the addition amount of the SO is more than or equal to 110mg/L, the SO of the fruit wine2Heavy taste, poor palatability; therefore, SO is selected2The addition amount is 50mg/L, 70mg/L and 90mg/L, and the fermentation is further optimized.
Screening experiment for initial brix:
the influence of different initial sugar degrees on the quality of the red-yang kiwi fruit wine is examined under the conditions that the fermentation temperature is 20 ℃ and the yeast inoculation amount is 2%, and the experimental results are shown in table 8.
TABLE 8 influence of initial sugar content on the quality of Hongyang Kiwi fruit wine
Figure BDA0001287927700000121
As can be seen from Table 8, the total sugar content and the alcoholic content of the fermentation broth are in positive correlation with the initial sugar content of the fermentation raw material; the total acid content difference of each gradient is not large; however, the total sugar content is too high to be beneficial to the storage of the fruit wine, so that three gradients of 160g/L, 180g/L and 220g/L are selected for further fermentation optimization.
Orthogonal test:
according to parameters obtained by single-factor experiments, with SO2L9 (3) was carried out with the amount added, initial sugar degree of fermentation and inoculation amount of Schizosaccharomyces pombe as the main factors4) Performing orthogonal test; the levels of the factors of the orthogonality experiment are shown in Table 9, and the orthogonality results are shown in Table 10.
TABLE 9 fermentation of Kiwi fruit wine L9 (3)3) Orthogonality test factors and levels
Figure BDA0001287927700000122
Figure BDA0001287927700000131
TABLE 10 results of orthogonal experiments
Figure BDA0001287927700000132
Figure BDA0001287927700000141
Analyzing and arranging the data of the orthogonal experiment table, wherein the influence of each factor on the alcoholic strength of the red-yang kiwi fruit wine is as follows: sugar degree > SO2The optimal process condition combination is A1B3C1In example seven, the inoculum size is 2%, the sugar degree is 200g/L, SO250mg/L。
The influence of each factor on the total sugar of the red kiwi fruit wine is as follows: sugar degree > inoculum size > SO2The optimum process condition combination is A3B1C1Namely, example eight, namely, the inoculum size is 6%, the sugar degree is 160g/L, SO2 50mg/L。
The influence of various factors on the total acid of the red kiwi fruit wine is as follows: sugar degree > SO2The optimal process combination is A3B3C2Example No. nine, i.e., 6% inoculum size, sugar degree 200g/L, SO2 70mg/L。
From the above experimental data, combination A1B3C1And combination A3B1C1Not in the set orthogonal combination, so verification experiment and combination A are needed3B3C2And compared to determine the best combination. The results of the verification experiment are shown in Table 11.
Table 11 shows the results of the experimental comparison
Figure BDA0001287927700000151
According to experimental data, the ninth embodiment of the invention is the preferred embodiment, and when A is selected1B3C1When combined, the alcohol content is highest, but the SO content is the highest2The concentration is minimum, which is not beneficial to the storage of fruit wine, and the sensory quality is good due to SO2The concentration is too low, so that the fruit juice generates enzymatic browning reaction, the color of the fruit wine is weak, deep red or bright red which is required by the red-yang kiwi fruit wine is lacked, the taste is light and thin, and the edibility is low.
Combination A3B1C1The fission yeast schizosaccharomyces pombe has larger inoculation amount, the utilization rate of the yeast to sugar is improved, the total sugar content of the fruit wine is low, but the alcoholic strength is low, the fruit wine is not beneficial to the storage, and simultaneously, in the aspect of sensory quality, because of SO2Too low a concentration, its effect is similar to A1B3C1The effect of the combination on the fruit wine is consistent.
Combination A3B3C2Schizosaccharomyces pombe and A3B1C1The combination has the same effect, high utilization rate of sugar, low total sugar content of fruit wine, and low alcohol content and A3B1C1The alcohol content of the combination has no big difference, the total acid content is higher than the former two, and the sensory quality is due to S02And the total acid content is higher, the oxidation reaction of the red kiwi fruit is reduced, the color and luster of the red kiwi fruit are well protected, and the appearance of the red kiwi fruit is better than that of the red kiwi fruit and the red kiwi fruit.
Thus, the combination A3B3C2That is, in example nine, as the optimal process conditions for the experiment, the combination A is subjected to the relevant standards and evaluation methods in the national standard GB/T15038-3B3C2Namely, example nine, the results of the next physicochemical examination are shown in Table 12:
TABLE 12 physical and chemical test results of Kiwi berry fruit wine
Figure BDA0001287927700000161
According to the measurement results, the alcohol content, total sugar, total acid and vitamin C of the red-yang kiwi fruit wine brewed by the combination all reach the national standard, and the content of the volatile acid and the content of the dry extract all reach the requirements of superior products.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (6)

1. A preparation process of kiwi fruit wine is characterized by comprising the process steps of fermenting kiwi fruit by using schizosaccharomyces pombe;
the inoculation amount of the schizosaccharomyces pombe is 1 to 20 percent;
the preparation process of the kiwi fruit wine comprises the following steps:
the method comprises the following steps: preparing fruit juice: screening kiwi fruits, juicing to obtain kiwi fruit juice, filtering and clarifying the kiwi fruit juice, and adding sulfur dioxide and sugar into the kiwi fruit juice to obtain a fermentation stock solution;
step two: and (3) fermenting fruit juice: activating the schizosaccharomyces pombe in advance, then inoculating the schizosaccharomyces pombe into the fermentation stock solution, and performing fermentation treatment to obtain kiwi fruit wine;
the activation of the schizosaccharomyces pombe comprises the following steps: inoculating the fission yeast schizosaccharomyces pombe preserved on the inclined plane into a sterile YPD culture medium, culturing at 28 ℃ to the later stage of logarithmic phase, inoculating into the sterile YPD culture medium according to the inoculation amount of 5 percent, and culturing to the later stage of logarithmic phase for later use.
2. The preparation process of the kiwi fruit wine according to claim 1, wherein the amount of added sulfur dioxide is 20 mg/L-200 mg/L.
3. The preparation process of the kiwi fruit wine according to claim 1, wherein the fermentation temperature is 15-25 ℃.
4. The preparation process of the kiwi fruit wine according to claim 1, wherein the initial sugar degree of the kiwi fruit juice added with sugar is 150 g/L-400 g/L.
5. A preparation process of kiwi fruit wine according to any one of claims 1-4, wherein kiwi fruit in the kiwi fruit wine is red-yang kiwi fruit; the screening method of the schizosaccharomyces pombe comprises the following steps:
washing fruit epidermis of Actinidia chinensis planch with sterile water, diluting the eluate in gradient, and collecting 10-1、10-2And 10-3Three concentration gradient diluents are coated on a YAD culture medium, the YAD culture medium is cultured under the constant temperature condition, a single colony with the characteristics of a saccharomycete colony is selected, the single colony is subjected to streak separation and purification, a strain with the characteristics of saccharomycete cells is screened by microscopic examination, the strain is used as a test strain after being preserved, and the schizosaccharomyces pombe is obtained by screening the criteria of gas production capacity, ethanol production capacity, alcohol tolerance capacity, sugar tolerance capacity and aroma production capacity.
6. A kiwi fruit wine is characterized by being prepared by the preparation process of any one of claims 1-5.
CN201710315161.3A 2017-05-05 2017-05-05 Kiwi fruit wine and preparation process thereof Expired - Fee Related CN107057928B (en)

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CN108841494A (en) * 2018-07-28 2018-11-20 贵州省宏伟园农业科技有限公司 A kind of processing method of dragon fruit and Kiwi berry mixed fruit wine
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