CN107663489A - The method for reducing blueberry wine organic acid - Google Patents
The method for reducing blueberry wine organic acid Download PDFInfo
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- CN107663489A CN107663489A CN201711052364.4A CN201711052364A CN107663489A CN 107663489 A CN107663489 A CN 107663489A CN 201711052364 A CN201711052364 A CN 201711052364A CN 107663489 A CN107663489 A CN 107663489A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses the method for reducing blueberry wine organic acid, comprise the following steps：1) blueberry is crushed, adds pectase and cellulase, 6~10h is digested at 15~18 DEG C, filtering, obtains blueberry juice；2) xylitol of its weight 0.01~0.1% will be added in blueberry juice, 1~2 DEG C is down to 5~10 DEG C/30min cooling rate, blueberry juice is stirred in temperature-fall period, mixing speed is 1000~2000r/min, after cooling terminates, stop stirring, insulation stands 1~2h, filtering, takes filtrate standby；3) pol of filtrate is adjusted to 16~20 ° of Bx, inoculation yeast bacterium, fermentation, obtains former wine；4) former wine is clarified, ageing, as blueberry wine.Invention can effectively reduce tartaric acid and malic acid content in blueberry wine, and obtained blueberry wine wine body is soft, mellow in taste, and fragrance is harmonious.
Description
Technical field
The invention belongs to brewing technical field, and in particular to a kind of method for reducing blueberry wine organic acid.
Background technology
Blueberry is Ericaceae genus vaccinium, perennial fallen leaves or evergreen fruit trees.In Blueberry containing abundant nutrition into
Point, it not only has good nutrition health-care functions, and also having prevents cranial nerve aging, cardiac stimulant, anticancer softening blood vessel, enhancing people
The functions such as body immunity.
Acidity adjustment is that vital, appropriate organic acid can make wine mellow tasty and refreshing during brewing fruit wine, balance
Bitter taste in wine, and bacterial activity can also be suppressed；Organic acid content is too high, then can cause that vinosity is sour and astringent, wine body is coarse, is difficult to
Entrance, it often there is also wine liquid loss of gloss, muddy phenomenon.Being generally used to the raw material of fermentation fruit wine has higher acidity, needs
Carry out deacidification.Fruit juice, the acid reduction method employed in wine products have biological acid reduction, physics deacidification and chemical deacidification three at present
Kind.Biological acid reduction is decomposed using microorganism to tartaric acid, cumbersome, and condition is harsh, by larger limitation.Physics deacidification makes
Tartaric acid is adsorbed with anion exchange resin, not only taken, the fragrance of fruit wine is also inevitably adsorbed, causes loss amount
Greatly, the flavor of blueberry wine is influenceed.Chemical deacidification is mainly to add the tartaric acid content in chemical reagent reduction fruit wine, and usage amount surpasses
Mouthfeel, color and luster and the fragrance of fruit wine can be influenceed by going out certain limit, and the metal ion brought into is also easy to cause the unstable of wine body, right
The negative effect of the quality of fruit wine is very big.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of method for reducing blueberry wine organic acid, the technique can effectively drop
The acidity of low blueberry, improve the quality of blueberry wine.
Technical scheme provided by the invention is the method for reducing blueberry wine organic acid, is comprised the following steps：
1) blueberry is enucleated, crushed, add pectase and cellulase degradation, 6~10h, mistake are digested at 15~18 DEG C
Filter, obtains blueberry juice；
2) xylitol of its weight 0.01~0.1% will be added in blueberry juice, is dropped with 5~10 DEG C/30min cooling rate
To 1~2 DEG C, blueberry juice is stirred in temperature-fall period, mixing speed is 1000~2000r/min；After cooling terminates, stop
Only stir, insulation stands 1~2h, filtering, takes filtrate standby；
3) pol of filtrate is adjusted to 16~20 ° of Bx, inoculation yeast bacterium, fermentation, obtains former wine；
4) former wine is clarified, ageing, as blueberry wine.
In step 1), the dosage of pectase is the 0.02~0.05% of blueberry weight；The dosage of cellulase is blueberry weight
The 0.04~0.06% of amount.Most preferably, the dosage of pectase is the 0.04% of blueberry weight；The dosage of cellulase is blueberry weight
The 0.05% of amount.
In step 3), the addition of saccharomycete is the 8~12% of filtrate weight, and fermentation temperature is 20~25 DEG C, during fermentation
Between be 6~8 days.
In step 4), the ageing time is 3~6 months.
In step 2), blueberry juice is subjected to cooling processing with faster cooling rate, malic acid can be reduced in blueberry juice
In solubility, cooling rate is faster, the increase of the viscosity of malic acid, along with high-speed stirred, promotes the collision of apple acid molecule,
So as to promote the formation of local nucleus, because malic acid concentration is relatively low in solution, nucleus will soon continue to dissolve.Now, it is blue
The xylitol added in certain kind of berries juice at the kinking point for the malic acid nucleus that rapid absorption is formed in moment, can enter in high-speed stirred
And in the case of the addition of very small amount xylitol, promote malic acid to assemble in crystal face with regard to that can play, so as to causing crystal to be grown up
Separate out, and avoid the dissolving again of malic acid nucleus.Moreover, xylitol has a certain degree of lattice with apple acid crystal
Similitude, the part that malic acid crystals form crystal, so as to promote crystal to grow up rapidly, precipitation can be entered.Cooling
During, winestone acid crystal separates out.
Compared with prior art, the present invention has the advantage that：
1) method that the present invention uses cooling+mechanical agitation+addition xylitol, efficiently solves malic acid and is difficult to physics side
The problem that method removes, the addition of xylitol is few, and is degraded during the fermentation by saccharomycete, does not bring chemicals to wine body
Matter remains, and will not also bring the forfeiture of wine body mouthfeel.
2) present invention can remove tartaric acid, moreover it is possible to remove the malic acid that bitter thorn tongue sense is brought to the sense of taste, can keep
The abiotic stabilization of wine body, moreover it is possible to do not influence the taste problem of fruit wine, manufactured blueberry wine wine body is golden yellow, and clarification is bright, has
Strong happy people's blueberry fruity and aroma, flavour is soft pure, mellow plentiful, long times of aftertaste, and stable system, can deposit for a long time,
Meet national standard.
Embodiment
The present invention is further elaborated for specific examples below, but not as a limitation of the invention.
Embodiment 1
1) fresh blueberry is crushed, adds the pectase of blueberry weight 0.02% and the cellulose of blueberry weight 0.04%
Enzyme, 6h is digested at 15 DEG C, filter, obtain blueberry juice；
2) xylitol of its weight 0.01% will be added in blueberry juice, 1 DEG C is down to 5 DEG C/30min cooling rate,
Blueberry juice is stirred in temperature-fall period, mixing speed 1000r/min；After cooling terminates, stop stirring, insulation is stood
1h, filtering, takes filtrate standby；It is 5.0g/L to determine Titrable acid (in terms of tartaric acid) in filtrate；
3) into filtrate, sugaring adjusts pol to 16 ° of Bx, is inoculated with 8% saccharomycete of filtrate weight, ferments 6 at 20 DEG C
My god, obtain former wine；
4) former wine addition diatomite is clarified, stands 5 days, take clarified solution ageing 3 months at ambient temperature, kill
Bacterium, as blueberry wine.
Obtained blueberry wine wine body is soft, mellow in taste, and fragrance is harmonious.
Embodiment 2
1) fresh blueberry is crushed, adds the pectase of blueberry weight 0.05% and the cellulose of blueberry weight 0.06%
Enzyme, 10h is digested at 18 DEG C, filter, obtain blueberry juice；
2) xylitol of its weight 0.1% will be added in blueberry juice, 2 DEG C are down to 10 DEG C/30min cooling rate,
Blueberry juice is stirred in temperature-fall period, mixing speed 2000r/min；After cooling terminates, stop stirring, insulation is stood
2h, filtering, takes filtrate standby；It is 5.5g/L to determine Titrable acid (in terms of tartaric acid) in filtrate；
3) into filtrate, sugaring adjusts pol to 20 ° of Bx, is inoculated with 12% saccharomycete of filtrate weight, is fermented at 25 DEG C
8 days, obtain former wine；
4) former wine addition diatomite is clarified, stands 8 days, take clarified solution ageing 6 months at ambient temperature, kill
Bacterium, as blueberry wine.
Obtained blueberry wine wine body is soft, mellow in taste, and fragrance is harmonious.
Embodiment 3
1) fresh blueberry is crushed, adds the pectase of blueberry weight 0.03% and the cellulose of blueberry weight 0.04%
Enzyme, 8h is digested at 16 DEG C, filter, obtain blueberry juice；
2) xylitol of its weight 0.05% will be added in blueberry juice, 1.5 DEG C are down to 8 DEG C/30min cooling rate,
Blueberry juice is stirred in temperature-fall period, mixing speed 1800r/min；After cooling terminates, stop stirring, insulation is stood
1.5h, filtering, takes filtrate standby；It is 5.8g/L to determine Titrable acid (in terms of tartaric acid) in filtrate；
3) into filtrate, sugaring adjusts pol to 18 ° of Bx, is inoculated with 10% saccharomycete of filtrate weight, is fermented at 22 DEG C
7 days, obtain former wine；
4) former wine addition diatomite is clarified, stands 6 days, take clarified solution ageing 5 months at ambient temperature, kill
Bacterium, as blueberry wine.
Obtained blueberry wine wine body is soft, mellow in taste, and fragrance is harmonious.
Embodiment 4
1) fresh blueberry is crushed, adds the pectase of blueberry weight 0.05% and the cellulose of blueberry weight 0.04%
Enzyme, 10h is digested at 15 DEG C, filter, obtain blueberry juice；
2) xylitol of its weight 0.1% will be added in blueberry juice, 2 DEG C is down to 5 DEG C/30min cooling rate, is dropping
Blueberry juice is stirred during temperature, mixing speed 1000r/min；After cooling terminates, stopping stirring, insulation stands 2h,
Filtering, takes filtrate standby；It is 5.3g/L to determine Titrable acid (in terms of tartaric acid) in filtrate；
3) into filtrate, sugaring adjusts pol to 16 ° of Bx, is inoculated with 12% saccharomycete of filtrate weight, is fermented at 20 DEG C
8 days, obtain former wine；
4) former wine addition diatomite is clarified, stands 5 days, take clarified solution ageing 6 months at ambient temperature, kill
Bacterium, as blueberry wine.
Obtained blueberry wine wine body is soft, mellow in taste, and fragrance is harmonious.
Comparative example 1
1) fresh blueberry is crushed, adds the pectase of blueberry weight 0.05% and the cellulose of blueberry weight 0.04%
Enzyme, 10h is digested at 15 DEG C, filter, obtain blueberry juice；
2) 2 DEG C, after cooling terminates being down to 5 DEG C/30min cooling rate in blueberry juice, insulation stands 2h, filters,
Take filtrate standby；It is 13.28g/L to determine Titrable acid (in terms of tartaric acid) in filtrate；
3) into filtrate, sugaring adjusts pol to 16 ° of Bx, is inoculated with 12% saccharomycete of filtrate weight, is fermented at 20 DEG C
8 days, obtain former wine；
4) former wine addition diatomite is clarified, stands 5 days, take clarified solution ageing 6 months at ambient temperature, kill
Bacterium, as blueberry wine.
The obtained sour and astringent peppery mouth of blueberry wine mouthfeel.
The blueberry filtrate of embodiment 1 and comparative example 1 is done into efficient liquid phase chromatographic analysis, each main organic acid content is seen below
Table：(unit：g/L)
Claims (5)
1. reduce the method for blueberry wine organic acid, it is characterised in that：Comprise the following steps：
1) blueberry is crushed, adds pectase and cellulase, 6~10h is digested at 15~18 DEG C, filtering, obtains blueberry juice；
2) xylitol of its weight 0.01~0.1% will be added in blueberry juice, 1 is down to 5~10 DEG C/30min cooling rate
~2 DEG C, blueberry juice is stirred in temperature-fall period, mixing speed is 1000~2000r/min, after cooling terminates, is stopped
Stirring, insulation stand 1~2h, filtering, take filtrate standby；
3) pol of filtrate is adjusted to 16~20 ° of Bx, inoculation yeast bacterium, fermentation, obtains former wine；
4) former wine is clarified, ageing, as blueberry wine.
2. the method according to claim 1 for reducing blueberry wine organic acid, it is characterised in that：In step 1), pectase
Dosage is the 0.02~0.05% of blueberry weight；The dosage of cellulase is the 0.04~0.06% of blueberry weight.
3. the method according to claim 2 for reducing blueberry wine organic acid, it is characterised in that：The dosage of pectase is blueberry
The 0.03% of weight；The dosage of cellulase is the 0.04% of blueberry weight.
4. the method according to claim 1 for reducing blueberry wine organic acid, it is characterised in that：The addition of saccharomycete is filter
The 8~12% of liquid weight, fermentation temperature are 20~25 DEG C, and fermentation time is 6~8 days.
5. the method according to claim 1 for reducing blueberry wine organic acid, it is characterised in that：The ageing time is 3~6
Month.
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| CN201711052364.4A CN107663489A (en) | 2017-10-30 | 2017-10-30 | The method for reducing blueberry wine organic acid |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102181350A (en) * | 2011-04-20 | 2011-09-14 | 白山市林源春生态科技有限公司 | Method for preparing blueberry raw wine |
| CN102286320A (en) * | 2011-06-10 | 2011-12-21 | 广东十二岭酒业有限公司 | Production method of fermented green plum fruit wine and product thereof |
| CN102643728A (en) * | 2012-03-29 | 2012-08-22 | 大兴安岭北极冰蓝莓酒庄有限公司 | Blueberry dry wine and preparation method thereof |
-
2017
- 2017-10-30 CN CN201711052364.4A patent/CN107663489A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102181350A (en) * | 2011-04-20 | 2011-09-14 | 白山市林源春生态科技有限公司 | Method for preparing blueberry raw wine |
| CN102286320A (en) * | 2011-06-10 | 2011-12-21 | 广东十二岭酒业有限公司 | Production method of fermented green plum fruit wine and product thereof |
| CN102643728A (en) * | 2012-03-29 | 2012-08-22 | 大兴安岭北极冰蓝莓酒庄有限公司 | Blueberry dry wine and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 宫海燕: "杂质对溶液结晶过程影响的研究进展", 《化学与生物工程》 * |
| 王福源: "《现代食品发酵技术》", 31 May 1998, 中国轻工业出版社 * |
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Application publication date: 20180206 |