CN107345183B - Method for protecting characteristic aroma components of litchi wine - Google Patents
Method for protecting characteristic aroma components of litchi wine Download PDFInfo
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Abstract
The invention discloses a method for protecting characteristic aroma components of litchi wine; the method comprises the steps of firstly cleaning fresh fruits, peeling and removing kernels, and squeezing the litchi pulp with the kernels removed at a low temperature to obtain turbid litchi juice; adding pectinase into the turbid litchi juice for enzymolysis, and separating fruit residues after the enzymolysis is finished to obtain clear litchi juice; cooling and standing for clarification; adding sucrose to make the sugar degree of the litchi juice reach above 220g/L, and adjusting the acidity to 5.5-6.0g/L with tartaric acid; adding sulfurous acid or sodium thiosulfate, inoculating Angel fruit wine high-activity dry yeast at 18-20 deg.C, fermenting, and adding aroma protecting components glutathione and caffeic acid during fermentation; adding bentonite, fining and clarifying; coarse filtering with diatomite, and secondary membrane filtering to obtain litchi wine. The relative concentration of the characteristic aroma components of the lychee wine is improved, the use of sulfur dioxide is reduced, and the lychee wine after fermentation is rich in characteristic aroma components, strong in layering sense, elegant in flavor and full in wine body.
Description
Technical Field
The invention relates to research on fruit wine aroma, in particular to a method for protecting characteristic aroma components of litchi wine, and belongs to the technical field of wine brewing.
Background
Litchi (lichi chinensis Sonny.) is one of four fruits in southern areas of China, has high nutritive value and unique flavor, and is called the king of the fruit. The VC content (71.5Mg/100g) in litchi is nearly 18 times of that of apples (American Ministry of agriculture nutrition database), and 100g of litchi meat is eaten one day, so that the daily requirements of 2-4% of P, K, Mg, Fe, Zn and Mn and the requirement of 22% of Cu are met. Nearly 97% of litchis in China are sold in the form of fresh fruits, and the number of the litchis is only 4.5 multiplied by 10 every year4And (t) litchi is used for processing, wherein 2/3 of litchi is used for processing cans, and dried litchi, litchi wine and litchi juice account for only 1/3. However, with the improvement of living standard, modern people gradually pursue low-sugar and low-calorie diet, and the high-sugar food, namely canned litchi, gradually loses the market. The lychee wine has strong heterogeneous aroma characteristics, is rich in nutrition and full in wine body, and gradually becomes a new favorite in the market.
Rose ether (belonging to monoterpene alcohol compounds) is a characteristic aroma component of litchi wine and is particularly remarkable in product specificity. Flavour substances are delicate and complex yet essential components in food products. Without flavor, these products are not acceptable to consumers even if they are able to fully satisfy their needs for a health product or alcoholic beverage. Thus, the problem faced is to produce an alcoholic beverage product having a flavor that is the same as or similar to the flavor of its fresh fruit. During the fermentation process, loss of alcohols and terpenoids and generation of esters are often accompanied, and although the mellow feeling of the litchi wine is enhanced, loss of characteristic aroma components (rose oxide) of litchi is easily caused.
Chinese invention patent CN 201510299399.2 'Sophora flower and mushroom mellow litchi wine and preparation method thereof' discloses a method for preparing mushroom mellow litchi wine by fermenting mushroom, fresh Sophora flower and dragon fruit after smoke curing treatment, wherein the litchi wine has a fragrance enhanced by various additives, including oat, dragon fruit, mushroom fresh Sophora flower, dandelion, schisandra fruit and other traditional Chinese medicines; chinese invention patent CN 201410684489.9 'an aroma enhancement method for fermented lychee wine' discloses a method for enhancing the aroma of lychee wine by using wine-returning fermentation, which is realized by a repeated circulation wine-returning mode of mixing and re-fermenting fermented wine base and lychee juice. Chinese invention patent CN200910192148.9 'a fruity type lychee wine and its preparation method' discloses a method for treating lychee wine with aroma stabilizer to retain the original fruit aroma of lychee, which is realized by adding a mixture of sodium bentonite and crosslinked polyvinylpyrrolidone as stabilizer in the fermentation process; in addition, chinese invention patent CN 201410005962.6, "a method for preparing a flavor-enhancing peptide for white spirit", discloses a method for enhancing the flavor of white spirit using a soy flavor-enhancing peptide, the peptide used in the method is a polymer formed by connecting amino acids through amide bonds, the effect is mainly reflected in the aspect of flavor development, and no relation is made to the aspect of aroma.
In the aspect of the international invention patent, international invention patent PCT/JP2007/065920 discloses a method for producing a flavor enhancer for beer and alcoholic beverages and beverage of a roast material, which recovers an extract as a flavor enhancer from a grain grind treated with protease for enhancing the richness and the deliciousness of beer and beverage of a beer and beverage of a roast material; international patent application PCT/JP1999/006576 discloses a method for producing a food material having a high cysteine content, which enhances the flavor of a food, a drink, beef, a wooden fish, etc. by using yeast extract, yeast cells, etc. obtained by hydrolysis with a hydrolase.
The defects of the prior art are as follows:
1) the fermented wine after the raw material is smoked has the risk of generating peculiar smell, and the aroma specificity characteristic of the lychee wine is weakened.
2) The method has the serious problem that the characteristic aroma components of the lychees are lost or even disappear in the fermentation process, or the problem of the aroma loss of the original fruits is solved to a certain extent, but the fermentation process is complex and consumes energy, and the characteristic aroma components of the lychee wine are not reflected.
3) The aroma stabilizer is mainly used for adsorbing protein and polyphenol in the fermentation process, so that the residual risk exists, and the filtering energy consumption is increased due to the expansibility of the aroma stabilizer.
4) The original fruit flavor of the wine body is easily affected by the peculiar smell of the enzymolysis liquid, so that the wine body is impure.
Disclosure of Invention
The invention aims to solve the technical defect of loss of characteristic aroma substances in the conventional litchi wine production process in the prior art, provides a method for protecting or reducing the loss of the characteristic aroma substances of litchi in a litchi wine fermentation stage, and obtains a litchi wine product with full litchi fruit aroma, strong and lasting characteristic aroma and strong layering.
The technical principle of the invention is that:
rose ether (belonging to monoterpene alcohol compounds) is a characteristic aroma component of litchi, and SH-group has a positive effect in protecting volatile components in wine, especially on terpene alcohol substances (such as linalool), and loss of rose ether is reduced and protected through the protection effect of a mixture of glutathione and caffeic acid on the terpene alcohol substances in the fermentation process. Oxidative deterioration of wine can be characterized by the conversion of aroma components, which results in the loss of characteristic aroma components, with the generation of new aroma components or with the generation of atypical aromas. SH-containing amino acids and polypeptides, particularly glutathione and acetylcysteine, are inhibitors of browning for most food enzymes and non-enzymes. Most of the monoterpene loss may be due to terpene oxidation and other conversion reactions, e.g. linalool may be substituted by alpha-terpineol. In addition, caffeic acid is readily autoxidisable and is an antioxidant both in vitro and in vivo. Glutathione and thiol compounds (such as cysteine) or ascorbic acid have inhibitory effect on browning and disappearance of caffeic acid. In addition, the enzymatic oxidation products of caffeic acid can react with glutathione to form grape reaction products that terminate the oxidation process, thereby limiting the oxidation.
Litchi contains glutathione, especially inedible parts (such as pericarp). However, in the production process of the lychee wine, the 100% lychee juice fermentation process is mostly adopted for the lychee meat after shelling and coring, so that the content of glutathione is reduced, and the characteristics of the lychee wine are not influenced by adding a proper amount of the lychee meat artificially. It has been shown that the enzymatic oxidation products of caffeic acid in pulp can react with glutathione to form grape reaction products that terminate the oxidation process, thereby limiting the oxidation. Glutathione is absorbed by yeast at the initial stage of fermentation and released after the alcoholic fermentation is finished, and the content of glutathione is gradually increased in the fermentation process, so that the formation of grape reaction products is facilitated, the occurrence of flavor substance deterioration oxidation reaction is limited, and the protection of terpene alcohol substances in the fermentation process is facilitated. The invention achieves the purpose of protecting the characteristic aroma component rose oxide of the litchi by utilizing the synergistic inhibition of the oxidation or the conversion of the terpene.
The purpose of the invention is realized by the following technical scheme:
a method for protecting characteristic aroma components of lychee wine comprises the following steps:
(1) raw material treatment: cleaning fresh fruits, peeling and removing kernels, and squeezing the litchi pulp with the kernels removed at low temperature to obtain turbid litchi juice;
(2) enzymolysis: adding pectinase into the turbid litchi juice for enzymolysis, and separating fruit residues after the enzymolysis is finished to obtain clear litchi juice;
(3) cold standing and clarifying: standing and clarifying the separated litchi juice;
(4) component adjustment: adding sucrose to make the sugar degree of the litchi juice reach above 220g/L, and adjusting the acidity to 5.5-6.0g/L by tartaric acid according to the ratio of the mass of the tartaric acid to the volume of the litchi juice; adding sulfurous acid or sodium thiosulfate into the litchi juice according to the ratio of the mass of the sulfur dioxide to the volume of the litchi juice until the concentration is 40-60 ppm;
(5) fermentation and aroma protection: after blending, inoculating high-activity dry yeast of Angel fruit wine to the concentration of 100-200ppm under the condition of controlling the temperature to 18-20 ℃, fermenting, and adding aroma protection components glutathione and caffeic acid in the fermentation process;
(6) separating and discharging glue: after fermentation, separating wine lees, adding bentonite, and fining to clarify;
(7) and (3) filtering: after the glue is removed, diatomite rough filtration is carried out, and then secondary membrane filtration is carried out, so as to obtain the lychee wine.
To further achieve the object of the present invention, preferably, the fresh litchi variety includes one or more of black leaves, Huai branches, Feizixiao, Guanyin green, Gui flavor, and glutinous rice cake. Further preferably black leaves or sophora branches.
Preferably, the pectinase is novisin 33103 pectin lyase for acidic pulp or novisin KON 00214; adding 50-200ppm of pectinase based on the enzyme dosage/litchi juice volume.
Preferably, the fining clarification is carried out at a temperature of 2-4 ℃ for a clarification period of 2-4 weeks.
Preferably, the secondary membrane filtration is membrane filter element filtration continuously through a 0.45 μm, 0.2 μm filter element.
Preferably, the temperature of the low-temperature pressing is 6-18 ℃.
Preferably, the standing temperature of the step (3) is 2-4 ℃, and the standing time is 36-48 h.
Preferably, the aroma protection component in the step (5) is a mixture of glutathione and caffeic acid, and is added in the fermentation process, the total amount of the added glutathione and caffeic acid is 10-60mg/L, the adding mass ratio is 1:1-1:3, the fermentation acidity is controlled to be 4.5-6.0, and the aroma protection component is preferably added when the alcoholic strength is 3 +/-0.5% on the 2 nd-4 th day after the fermentation is started (at the time, the aroma component is obviously changed in the main fermentation stage where the fermentation is most vigorous, and the addition is more favorable for protecting the characteristic aroma component at the time).
Preferably, the litchi wine after the secondary membrane filtration further comprises the following steps of: and (3) carrying out microbial detection on the filtered wine sample, filling the wine sample into a sterile-processed wine bottle after the microbial detection is qualified, then sealing the wine bottle and packaging the wine bottle, and storing the bottled lychee wine at a low temperature of 10-15 ℃.
Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) the aroma protection component used in the invention belongs to endogenous substances, has good compatibility and nutrition and health care, meets the food safety requirement and is beneficial to playing a protection role in the fermentation process;
(2) the aroma protection component used in the invention has specificity on the protection of the characteristic aroma component of the lychee wine, and is intended to protect the rose oxide which is the characteristic aroma component of the lychee wine, so that the loss of the rose oxide is obviously reduced, the loss of the rose oxide reaches 84.21-100% without adding the aroma protection component, and the loss is reduced to 32.43-53.72% after adding;
(3) the aroma protection component can replace part of sulfur dioxide, thereby reducing the use of sulfurous acid or sodium thiosulfate, promoting the generation of ester substances and improving the flavor of fruit wine;
(4) the method is simple to operate, has no equipment investment on the basis of litchi wine production process equipment, and effectively reduces the production cost.
Detailed Description
The present invention will be further illustrated with reference to the following examples for better understanding, but the embodiments of the present invention include, but are not limited to, the following examples.
The method is realized by an CTC PAL RTC sample pretreatment HS-SPME system and Agilent 7890B GC-7000C MS, and comprises the following specific steps:
5mL of the wine sample, 10. mu.L of internal standard (3-octanol, 70. mu.g/L) and 1.25g of sodium chloride were added to a 20mL headspace sample vial. Keeping the temperature at 60 ℃ for 20min, then extracting with a 50/30 μm DVB/CAR/PDMS extraction head at 60 ℃ for 40min, and after extraction, resolving at 250 ℃ for 3min at a GC sample inlet. The sample was isolated by HP-5ms (30 m.times.0.32 mm.times.0.25 μm); the temperature programming condition is that the initial temperature is 40 ℃, the temperature is kept for 5min, the temperature is raised to 120 ℃ per minute at 3 ℃, the temperature is kept for 3min, and then the temperature is raised to 230 ℃ per minute at 6 ℃, and the temperature is kept for 5 min; the injection port temperature is 250 ℃, and the carrier gas is high-purity helium (1.0 mL/min); no split-flow sample introduction. Mass spectrum conditions: electron impact ionization (EI) ion source with electron energy of 70 eV; electron multiplier voltage 350V; the ion source temperature is 250 ℃; the transmission line temperature is 250 ℃; the mass range is 50-450 m/z; the scanning speed is 3.00 scans/s.
The meanings of "litchi juice", "after no fermentation added" and "after fermentation added" in the examples are as follows:
litchi juice: the litchi juice sample is obtained by processing fresh litchi fruits through the steps (1), (2) and (3) of the invention;
after no fermentation is added: the method is a litchi wine sample which is obtained after aroma protection components (glutathione and caffeic acid) are not added and are fermented by the steps of the method;
and (3) fermentation after addition: the litchi wine sample is obtained by adding aroma protection components (glutathione and caffeic acid) and then fermenting the litchi wine sample by the steps of the invention.
Example 1
Cleaning fresh sophora branch litchi, peeling and removing kernels, and squeezing the shell-removed litchi pulp at low temperature (6-11 ℃) to obtain litchi juice; adding 50ppm Novistin 33103 pectase, performing enzymolysis at 45 deg.C for 5 hr, and separating the residue to obtain fructus litchi juice; standing the separated litchi juice at about 2-4 ℃ for 48h, and clarifying after standing; after clarification, adding cane sugar to adjust the sugar degree to 222g/L, adjusting the acidity to 5.8g/L by using tartaric acid, and adding sulfurous acid to the concentration of 40ppm according to the volume ratio of the mass of sulfur dioxide to the litchi juice; after blending, inoculating high-activity dry yeast of Angel fruit wine at 18-20 deg.C until the concentration is 100ppm, controlling the temperature to 18-20 deg.C for fermentation, and adding 20ppm of mixture of 1:3 glutathione and caffeic acid on 3 days after the fermentation is started; separating wine lees after fermentation, adding bentonite, and clarifying at 4 deg.C for 4 weeks; after the cementing, diatomite rough filtration is carried out, and then secondary membrane filtration is carried out (namely, membrane filter element filtration is carried out continuously through filter elements with the diameters of 0.45 mu m and 0.2 mu m); and (3) carrying out microbial detection on the filtered wine sample, filling the wine sample into a sterile-processed wine bottle after the microbial detection is qualified, then carrying out packaging treatment such as sealing, and storing the bottled lychee wine at a low temperature of 10-15 ℃. By detection comparison, the retention of rose oxide is improved by 43.54% compared with that of the rose oxide without addition, and the result is shown in the following table 1.
TABLE 1
Example 2
Cleaning fresh litchi fruits of black leaf, peeling and removing kernels, and squeezing the litchi pulp with the kernels removed at low temperature (8-12 ℃) to obtain litchi juice; adding 150ppm Novistin 33103 pectase, performing enzymolysis at 45 deg.C for 4 hr, separating fruit residue to obtain fructus litchi juice; standing the separated litchi juice at about 2-4 ℃ for 48h, and clarifying after standing; after clarification, adding cane sugar to adjust the sugar degree to 227g/L, adjusting the acidity to 5.5g/L by using tartaric acid, and adding sulfurous acid to the concentration of 40ppm according to the volume ratio of the mass of sulfur dioxide to the litchi juice; after blending, inoculating high-activity dry yeast of Angel fruit wine at 18-20 ℃ until the concentration is 200ppm, controlling temperature for fermentation, and adding 40ppm of 1:3 glutathione-caffeic acid mixture on 3 days after fermentation is started; separating wine lees after fermentation, adding bentonite, and clarifying at 4 deg.C for 3 weeks; after the cementing, diatomite rough filtration is carried out, and then secondary membrane filtration is carried out (namely, membrane filter element filtration is carried out continuously through filter elements with the diameters of 0.45 mu m and 0.2 mu m); and (3) carrying out microbial detection on the filtered wine sample, filling the wine sample into a sterile-processed wine bottle after the microbial detection is qualified, then carrying out packaging treatment such as sealing, and storing the bottled lychee wine at a low temperature of 10-15 ℃. The rose oxide retention was improved 55.65% compared to the loss without addition, and the results are shown in table 2 below.
TABLE 2
Example 3
Cleaning fresh litchi fruits of black leaf, peeling and removing kernels, and squeezing the litchi pulp with the kernels removed at low temperature (8-13 ℃) to obtain litchi juice; adding 100ppm Novistin 33103 pectase, performing enzymolysis at 43 deg.C for 4 hr, and separating the residue to obtain fructus litchi juice; standing the separated litchi juice at about 2-4 ℃ for 40h, and clarifying after standing; after clarification, adding cane sugar to adjust the sugar degree to 225g/L, adjusting the acidity to 5.7g/L by using tartaric acid, and adding sulfurous acid to the concentration of 60ppm according to the volume ratio of the mass of sulfur dioxide to the litchi juice; after blending, inoculating high-activity dry yeast of Angel fruit wine at 18-20 deg.C until the concentration is 100ppm, fermenting at controlled temperature, and adding 40ppm of 1:3 mixture of glutathione and caffeic acid on 4 days after fermentation; separating wine lees after fermentation, adding bentonite, and clarifying at 4 deg.C for 3 weeks; after the cementing, diatomite rough filtration is carried out, and then secondary membrane filtration is carried out (namely, membrane filter element filtration is carried out continuously through filter elements with the diameters of 0.45 mu m and 0.2 mu m); and (3) carrying out microbial detection on the filtered wine sample, filling the wine sample into a sterile-processed wine bottle after the microbial detection is qualified, then carrying out packaging treatment such as sealing, and storing the bottled lychee wine at a low temperature of 10-15 ℃. The rose oxide retention was improved 51.11% compared to the loss without addition, and the results are shown in table 3 below.
TABLE 3
Example 4
Cleaning fresh Feizixiao litchi, peeling and removing the core, and squeezing the shell-removed litchi pulp at low temperature (8-10 ℃) to obtain litchi juice; adding 200ppm Novistin 33103 pectase, performing enzymolysis at 45 deg.C for 3 hr, separating fruit residue to obtain fructus litchi juice; standing the separated litchi juice for 42h at about 2-4 ℃, and clarifying after standing; after clarification, adding sucrose to adjust the sugar degree to 231g/L, adjusting the acidity to 5.7g/L by using tartaric acid, and adding sulfurous acid to the concentration of 40ppm according to the volume ratio of the sulfur dioxide to the litchi juice; after blending, inoculating high-activity dry yeast of Angel fruit wine at 18-20 ℃ until the concentration is 150ppm, controlling temperature for fermentation, and adding 60ppm of 1:1 glutathione and caffeic acid mixture on the 4 th day after fermentation is started; separating wine lees after fermentation, adding bentonite, and clarifying at 3 deg.C for 4 weeks; after the cementing, diatomite rough filtration is carried out, and then secondary membrane filtration is carried out (namely, membrane filter element filtration is carried out continuously through filter elements with the diameters of 0.45 mu m and 0.2 mu m); and (3) carrying out microbial detection on the filtered wine sample, filling the wine sample into a sterile-processed wine bottle after the microbial detection is qualified, then carrying out packaging treatment such as sealing, and storing the bottled lychee wine at a low temperature of 10-15 ℃. Through detection comparison, the retention of rose oxide is improved by 45.07% compared with that of no addition loss, and the result is shown in the following table 4.
TABLE 4
Example 5
Cleaning fresh fructus litchi with Osmanthus flavor, peeling and removing core, squeezing the pulp of fructus litchi with core removed at low temperature (8-11 deg.C) to obtain fructus litchi juice; adding 150ppm Novistin 33103 pectase, performing enzymolysis at 42 deg.C for 5 hr, and separating the residue to obtain fructus litchi juice; standing the separated litchi juice at about 2-4 ℃ for 48h, and clarifying after standing; after clarification, adding cane sugar to adjust the sugar degree to 226g/L, adjusting the acidity to 5.9g/L by using tartaric acid, and adding sulfurous acid to the concentration of 60ppm according to the volume ratio of the mass of sulfur dioxide to the litchi juice; after blending, inoculating high-activity dry yeast of Angel fruit wine at 18-20 ℃ to the concentration of 200ppm, controlling temperature for fermentation, and adding 60ppm of 1:2 glutathione-caffeic acid mixture on 3 days after fermentation is started; separating wine lees after fermentation, adding bentonite, and clarifying at 2-4 deg.C for 4 weeks; after the cementing, diatomite rough filtration is carried out, and then secondary membrane filtration is carried out (namely, membrane filter element filtration is carried out continuously through filter elements with the diameters of 0.45 mu m and 0.2 mu m); and (3) carrying out microbial detection on the filtered wine sample, filling the wine sample into a sterile-processed wine bottle after the microbial detection is qualified, then carrying out packaging treatment such as sealing, and storing the bottled lychee wine at a low temperature of 10-15 ℃. By detection comparison, rose oxide retention was improved by 49.23% compared to the loss without addition, and the results are shown in table 5 below.
TABLE 5
Example 6
Cleaning fresh litchi fruits with black leaves and pagodatree branches, peeling and removing kernels, squeezing the litchi pulp with the kernels removed at low temperature (8-10 ℃) to obtain litchi juice, and mixing the litchi juice according to the ratio of 1: 1; adding 200ppm Novistin 33103 pectase, performing enzymolysis at 45 deg.C for 5 hr, separating fruit residue to obtain fructus litchi juice; standing the separated litchi juice at about 3-4 ℃ for 48h, and clarifying after standing; after clarification, adding sucrose to adjust the sugar degree to 229g/L, adjusting the acidity to 5.6g/L by using tartaric acid, and adding sulfurous acid to the concentration of 40ppm according to the volume ratio of the sulfur dioxide to the litchi juice; after blending, inoculating high-activity dry yeast of Angel fruit wine at 18-20 ℃ until the concentration is 200ppm, controlling temperature for fermentation, and adding 10ppm of 1:1 glutathione and caffeic acid mixture on the 4 th day after fermentation is started; separating wine lees after fermentation, adding bentonite, and clarifying at 2-4 deg.C for 4 weeks; after the cementing, diatomite rough filtration is carried out, and then secondary membrane filtration is carried out (namely, membrane filter element filtration is carried out continuously through filter elements with the diameters of 0.45 mu m and 0.2 mu m); and (3) carrying out microbial detection on the filtered wine sample, filling the wine sample into a sterile-processed wine bottle after the microbial detection is qualified, then carrying out packaging treatment such as sealing, and storing the bottled lychee wine at a low temperature of 10-15 ℃. The rose oxide retention was improved 53.52% compared to the loss without addition, and the results are shown in Table 6 below.
TABLE 6
Example 7
Cleaning fresh fruits of Osmanthus-flavored and Feizixiao litchis, peeling and removing kernels, squeezing the shells-removed litchis pulp at low temperature (8-11 ℃) to obtain litchis juice, and mixing the litchis juice according to the ratio of 1: 1; adding 150ppm Novistin 33103 pectase, performing enzymolysis at 45 deg.C for 3 hr, and separating the residue to obtain fructus litchi juice; standing the separated litchi juice at about 3-4 ℃ for 48h, and clarifying after standing; after clarification, adding sucrose to adjust the sugar degree to 229g/L, adjusting the acidity to 5.6g/L by using tartaric acid, and adding sulfurous acid to the concentration of 40ppm according to the volume ratio of the sulfur dioxide to the litchi juice; after blending, inoculating high-activity dry yeast of Angel fruit wine at 18-20 ℃ until the concentration is 150ppm, controlling temperature for fermentation, and adding 40ppm of 1:3 glutathione-caffeic acid mixture on the 2 nd day after fermentation is started; separating wine lees after fermentation, adding bentonite, and clarifying at 2-4 deg.C for 3 weeks; after the cementing, diatomite rough filtration is carried out, and then secondary membrane filtration is carried out (namely, membrane filter element filtration is carried out continuously through filter elements with the diameters of 0.45 mu m and 0.2 mu m); and (3) carrying out microbial detection on the filtered wine sample, filling the wine sample into a sterile-processed wine bottle after the microbial detection is qualified, then carrying out packaging treatment such as sealing, and storing the bottled lychee wine at a low temperature of 10-15 ℃. The rose oxide retention was improved 52.44% compared to the loss without addition, and the results are shown in Table 7 below.
TABLE 7
It should be noted that the embodiments of the present invention are not limited by the examples, and any other changes, modifications, substitutions, combinations and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents and are included in the scope of the present invention.
Claims (8)
1. A method for protecting characteristic aroma components of lychee wine is characterized by comprising the following steps:
(1) raw material treatment: cleaning fresh fruits, peeling and removing kernels, and squeezing the litchi pulp with the kernels removed at low temperature to obtain turbid litchi juice;
(2) enzymolysis: adding pectinase into the turbid litchi juice for enzymolysis, and separating fruit residues after the enzymolysis is finished to obtain clear litchi juice;
(3) cold standing and clarifying: standing and clarifying the separated litchi juice;
(4) component adjustment: adding sucrose to make the sugar degree of the litchi juice reach above 220g/L, and adjusting the acidity to 5.5-6.0g/L by tartaric acid according to the ratio of the mass of the tartaric acid to the volume of the litchi juice; adding sulfurous acid or sodium thiosulfate into the litchi juice according to the ratio of the mass of the sulfur dioxide to the volume of the litchi juice until the concentration is 40-60 ppm;
(5) fermentation and aroma protection: after blending, inoculating high-activity dry yeast of Angel fruit wine to the concentration of 100-200ppm under the condition of controlling the temperature to 18-20 ℃, fermenting, and adding aroma protection components glutathione and caffeic acid in the fermentation process; the mass ratio of the glutathione to the caffeic acid is 1:1-1:3, and the total mass-volume ratio of the aroma protection component is controlled to be 10-60 mg/L; the aroma protection component is added 2-4 days after the fermentation is started;
(6) separating and discharging glue: after fermentation, separating wine lees, adding bentonite, and fining to clarify;
(7) and (3) filtering: after the glue is removed, diatomite rough filtration is carried out, and then secondary membrane filtration is carried out, so as to obtain the lychee wine.
2. The method for protecting characteristic aroma components of lychee wine according to claim 1, wherein the method comprises the following steps: the fresh litchi variety comprises one or more of black leaves, Huai branches, Feizixiao, Guanyin green, cinnamon flavor and glutinous rice cakes.
3. The method for protecting characteristic aroma components of lychee wine according to claim 1, wherein the method comprises the following steps: the pectase is pectin lyase for acid pulp of Novistin 33103 or Kon00214 for Novistin; adding 50-200ppm of pectinase based on the enzyme dosage/litchi juice volume.
4. The method for protecting characteristic aroma components of lychee wine according to claim 1, wherein the method comprises the following steps: the fining clarification is carried out at 2-4 ℃ with the clarification period of 2-4 weeks.
5. The method for protecting characteristic aroma components of lychee wine according to claim 1, wherein the method comprises the following steps: and the secondary membrane filtration is membrane filter element filtration continuously through filter elements of 0.45 mu m and 0.2 mu m.
6. The method for protecting characteristic aroma components of lychee wine according to claim 1, wherein the method comprises the following steps: the temperature of the low-temperature squeezing is 6-18 ℃.
7. The method for protecting characteristic aroma components of lychee wine according to claim 1, wherein the method comprises the following steps: the standing temperature in the step (3) is 2-4 ℃, and the standing time is 36-48 h.
8. The method for protecting characteristic aroma components of lychee wine according to claim 1, wherein the method comprises the following steps: and (3) carrying out microbial detection on the wine sample subjected to the secondary membrane filtration, filling the wine sample into a sterile-processed wine bottle after the microbial detection is qualified, then sealing and packaging, and storing the bottled lychee wine at a low temperature of 10-15 ℃.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1590527A (en) * | 2003-11-11 | 2005-03-09 | 李志坚 | Dry or semidry type litchi wine and its production method |
| CN104498254A (en) * | 2014-11-25 | 2015-04-08 | 仲恺农业工程学院 | Fermentation type lichee wine flavouring method |
| CN104673576A (en) * | 2015-01-30 | 2015-06-03 | 怀来县贵族庄园葡萄酒业有限公司 | Method for reducing loss of aromatic substances of grape liquor in making process |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1590527A (en) * | 2003-11-11 | 2005-03-09 | 李志坚 | Dry or semidry type litchi wine and its production method |
| CN104498254A (en) * | 2014-11-25 | 2015-04-08 | 仲恺农业工程学院 | Fermentation type lichee wine flavouring method |
| CN104673576A (en) * | 2015-01-30 | 2015-06-03 | 怀来县贵族庄园葡萄酒业有限公司 | Method for reducing loss of aromatic substances of grape liquor in making process |
Non-Patent Citations (2)
| Title |
|---|
| Protection of some aroma volatiles in a model wine medium by sulphur dioxide and mixtures of glutathione with caffeic acid or gallic acid;Ioannis G. Roussis等;《flavour and fragrance journal》;20081231;第23卷;第35-39页，尤其是第35页摘要 * |
| 外源抗氧化剂对荔枝酒发酵的影响研究;张斌等;《中国酿造》;20151231;第34卷(第11期);第131-135页 * |
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