CN108690768B - Method for controlling alcohol ester ratio of Malus micromalus wine - Google Patents
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Abstract
The invention belongs to the technical field of fruit wine brewing, and particularly discloses a method for controlling the alcohol ester ratio of malus micromalus makino; in the fermentation process of the Haihong fruit wine, the lemon-shaped Klekey yeast fermentation and the brewing yeast fermentation are sequentially carried out, and the fermentation process parameters are controlled, so that the variety and the content of the aroma substances of the obtained Haihong fruit wine are increased, the content of higher alcohols is obviously reduced, the alcohol ester ratio is obviously reduced, the quality of the Haihong fruit wine is improved, the fruit aroma is strong, the taste is complex and pure, in addition, the control method of the alcohol ester ratio of the Haihong fruit wine is carried out under the low-temperature condition, the energy is saved, and the production cost can be reduced.
Description
Technical Field
The invention belongs to the technical field of fruit wine brewing, particularly relates to a control technology of alcohol ester ratio in a fruit wine brewing technology, and particularly relates to a control method of alcohol ester ratio of Malus micromalus makino.
Background
Malus of Malaceae, national geographical signs protect fruits, produced in Shanxi Fugu county and adjacent areas. The Malus micromalus makino contains abundant amino acids, vitamins and microelements, wherein the total amount of amino acids is several times of that of apple. The crab apple has the reputation of 'calcium king', the phosphorus content is at the top of the fruit, and the nutritional value is higher than that of other fruits of the apple genus. The Malus micromalus makino is rich in flavone and flavonoid, has effects of softening blood vessel, invigorating stomach and resolving food stagnation, and can prolong life after long-term consumption. From component and nutrition analysis and current research condition analysis, the malus micromalus makino is an ideal raw material for brewing wine, and the malus micromalus makino wine inherits the nutrition and functions of the original fruit and is one of fruit wines favored by consumers.
The existing brewing technology of the sea red fruit wine is more, such as Li et al (preparation and analysis of sea red fruit wine [ D ]. Shanxi university, 2008.), the sea red fruit wine is brewed by adopting dry sea red fruits, and the sea red fruit wine is researched by systematically researching the extraction conditions, fermentation temperature and blending technology of the dry sea red fruits; plum dragon columns and the like (the fermentation process research of the crabapple wine [ J ]. agricultural product processing. innovation edition, 2013(1): 16-19.) examine the influence of the initial sugar degree and temperature on the brewing of the crabapple wine; the Huangli plum (research on the production process of the Malus micromalus wine [ D ]. Shanxi science and technology university, 2014.) performs fermentation performance comparison and sensory evaluation on 8 strains of saccharomyces cerevisiae, so that an ideal fermentation strain of Malus micromalus wine is preferably selected, the fermentation period is short, the residual sugar is low, and the Malus micromalus tastes mellow and refreshing, but the fragrance is relatively simple.
The main defects of the prior art are that the obtained malus micromalus makino fruit wine has light taste, insufficient complexity, abundant fragrant substances and low quality, and particularly, the alcohol ester ratio of the fruit wine obtained by pure fermentation of saccharomyces cerevisiae is high, so that research shows that the malus micromalus makino fruit wine is one of important reasons for 'top up' after drinking.
Disclosure of Invention
The invention aims to provide a control method of the alcohol ester ratio of the cerrena wine, which can improve the types and the contents of aroma substances of the wine, reduce the content of higher alcohol, reduce the alcohol ester ratio and improve the quality of the wine.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a method for controlling the alcohol ester ratio of Malus micromalus wine is characterized in that: comprises the following steps:
(1) selecting fresh Haihong fruits of nine ripens, cleaning, removing impurities, crushing, juicing and filtering to obtain the Haihong fruit juice;
(2) adding 0.15-0.3% of pectinase with the concentration of 10000U/g in mass percent of the rhododendron juice in the step (1), carrying out enzymolysis at normal temperature for 4-8 h, filtering to remove pomace to obtain fresh rhododendron juice, and adjusting the soluble solid content to 21 DEG Brix to obtain fermented rhododendron juice;
(3) inoculating 7% or 10% of lemon-shaped Kluyveromyces margaritae seed liquid in the rhododendron pulchrum fermented juice in the step (2), and performing alcoholic fermentation for 1-6 d at the fermentation temperature of 12-18 ℃ to obtain fermented liquor;
(4) inoculating 7% or 10% of saccharomyces cerevisiae seed liquid in the fermented mash obtained in the step (3), adding deacidified apple syrup, and fermenting at the fermentation temperature of 18-22 ℃ until the sugar degree or alcohol degree does not rise any more to obtain fermented wine liquid;
(5) and (3) placing the fermented wine liquid obtained in the step (4) in a thermostatic chamber, controlling the temperature to be less than 12 ℃, standing for 2-3 weeks, filtering and separating wine lees, respectively adding 1.6-3.0% of modified attapulgite solution with the concentration of 5% and 0.3-0.5% of chitosan solution with the concentration of 1.0% in the obtained sake, uniformly stirring, standing for 4-5 weeks, separating to obtain wine liquid, storing, performing diatomite filtration and microfiltration membrane filtration in sequence, and performing aseptic filling to obtain the finished product of the malus micromalus wine.
Preferably, the fermentation time in step (3) is 5 d.
Preferably, the lemon-shaped Klebsiella yeast seed liquid in the step (3) is prepared by the following steps:
(1) adding a small amount of the preserved lemon-shaped Klebsiella yeast freeze-dried powder into sterile grape high fructose corn syrup, and activating the yeast at 37 ℃ for 25-30 min to obtain a bacterial suspension;
(2) inoculating the bacterial suspension obtained in the step (1) into a yeast-leached peptone glucose culture medium, wherein the inoculation amount is 2% of the volume of the yeast-leached peptone glucose culture medium, and culturing for 24h at 28 ℃ to obtain a culture solution;
(3) coating the culture solution obtained in the step (2) on a yeast extract peptone solid culture medium, and culturing at 28 ℃ for 48h to obtain a lemon-shaped Klekey yeast colony;
(4) and (4) selecting a yeast strain with obvious colony characteristics from the Klebsiella citrullina colonies obtained in the step (3), inoculating the yeast strain in a yeast extract peptone glucose medium, and carrying out shake culture at 28 ℃ for 24h at a shaking table rotation speed of 150 r/min to obtain the Klebsiella citrullina seed solution.
Preferably, the preparation method of the deacidified apple syrup in the step (4) comprises the following steps: mixing deacidified apple syrup which is 9-11 times of the adding amount of the yeast with sterile water according to the weight ratio of 1:20, stirring and heating at the temperature of 37 ℃, and heating until a large amount of foam is generated.
Preferably, the finished product of the malus micromalus makino wine obtained in the step (5) is malus micromalus makino wine with the alcoholic strength of 9% (vol) to 10% (vol).
According to the method for controlling the alcohol ester ratio of the cerrena wine, the Klebsiella citrullina can be replaced by Candida or Hansenula or other non-Saccharomyces cerevisiae.
The method for controlling the alcohol ester ratio of the Malus micromalus wine is also suitable for controlling the alcohol ester ratio in other wine brewing technologies.
The invention has the beneficial effects that:
(1) according to the method for controlling the alcohol ester ratio of the rhododendron wine, the types and the contents of aroma substances of the obtained rhododendron wine are increased, the content of higher alcohols is obviously reduced, the alcohol ester ratio is obviously reduced, and the quality of the rhododendron wine is improved by sequentially fermenting non-saccharomyces cerevisiae lemon-shaped Kloecker yeast and saccharomyces cerevisiae;
(2) the method for controlling the alcohol ester ratio of the Haihong fruit wine is carried out under the condition of low temperature, so that the energy is saved, the cost is reduced, the obtained Haihong fruit wine has strong fruit flavor and complex and pure taste, and the wine is not easy to get up after being drunk.
Detailed Description
The technical process of the present invention is further illustrated by the following specific implementation methods.
Example 1
A method for controlling the alcohol ester ratio of Malus micromalus comprises the following steps:
(1) selecting fresh Haihong fruits of nine ripens, cleaning, removing impurities, crushing, juicing and filtering to obtain the Haihong fruit juice;
(2) adding 0.15% of pectinase with the concentration of 10000U/g in percentage by mass into the crab apple juice in the step (1), carrying out enzymolysis at normal temperature for 4 hours, filtering to remove fruit residues to obtain fresh crab apple juice, and adjusting the soluble solid content to 21 DEG Brix to obtain crab apple fermented juice;
(3) inoculating 7% of lemon-shaped Kluyveromyces marxianus seed liquid in the rhododendron pulchrum fermented juice in the step (2), and performing alcoholic fermentation for 5d at the fermentation temperature of 15 ℃ to obtain fermented mash;
(4) inoculating 7% of saccharomyces cerevisiae seed liquid in mass percent into the fermented liquor obtained in the step (3), adding deacidified apple syrup, and fermenting at 18 ℃ until the sugar degree or the alcohol degree does not rise any more to obtain fermented liquor;
the preparation method of the deacidified apple syrup comprises the following steps: mixing deacidified apple syrup with the mass being 10 times of the addition of the yeast with sterile water according to the weight ratio of 1:20, stirring and heating at the temperature of 37 ℃ until a large amount of foam is generated;
(5) placing the fermented wine liquid obtained in the step (4) in a thermostatic chamber, controlling the temperature to be less than 12 ℃, standing for 2 weeks, filtering and separating wine lees, respectively adding 1.6 percent of modified attapulgite solution with the concentration of 5 percent and 0.3 percent of chitosan solution with the concentration of 1.0 percent in the obtained sake, uniformly stirring, standing for 4 weeks, separating to obtain wine liquid, storing, wherein the storage temperature is less than 5 ℃, the storage time is 6d, sequentially performing diatomite filtration and microfiltration membrane filtration, and then performing aseptic filling to obtain the finished product of the malus micromalus wine;
wherein, the lemon-shaped Klebsiella yeast seed liquid in the step (3) is prepared by the following steps:
(1) adding a small amount of the preserved lemon-shaped Klebsiella yeast freeze-dried powder into sterile grape high fructose corn syrup, and activating the yeast at 37 ℃ for 25min to obtain a bacterial suspension;
(2) inoculating the bacterial suspension obtained in the step (1) into a yeast-leached peptone glucose culture medium, wherein the inoculation amount is 2% of the volume of the yeast-leached peptone glucose culture medium, and culturing for 24h at 28 ℃ to obtain a culture solution;
(3) coating the culture solution obtained in the step (2) on a yeast extract peptone solid culture medium, and culturing at 28 ℃ for 48h to obtain a lemon-shaped Klekey yeast colony;
(4) and (4) selecting a yeast strain with obvious colony characteristics from the Klebsiella citrullina colonies obtained in the step (3), inoculating the yeast strain in a yeast extract peptone glucose medium, and carrying out shake culture at 28 ℃ for 24h at a shaking table rotation speed of 150 r/min to obtain the Klebsiella citrullina seed solution.
Example 2
A method for controlling the alcohol ester ratio of Malus micromalus comprises the following steps:
(1) selecting fresh Haihong fruits of nine ripens, cleaning, removing impurities, crushing, juicing and filtering to obtain the Haihong fruit juice;
(2) adding 0.3% of pectinase with the concentration of 10000U/g in percentage by mass into the crab apple juice in the step (1), carrying out enzymolysis at normal temperature for 8 hours, filtering to remove fruit residues to obtain fresh crab apple juice, and adjusting the soluble solid content to 21 DEG Brix to obtain crab apple fermented juice;
(3) inoculating 10% of lemon-shaped Kluyveromyces marxianus seed liquid into the rhododendron pulchrum fermented juice in the step (2), and performing alcoholic fermentation for 1d at the fermentation temperature of 12 ℃ to obtain fermented mash;
(4) inoculating 10% of saccharomyces cerevisiae seed liquid in mass percent into the fermented liquor obtained in the step (3), adding deacidified apple syrup, and fermenting at the fermentation temperature of 22 ℃ until the sugar degree or the alcohol degree does not rise any more to obtain fermented liquor;
the preparation method of the deacidified apple syrup in the step (4) comprises the following steps: mixing deacidified apple syrup with the mass being 9 times of the addition of the yeast with sterile water according to the weight ratio of 1:20, stirring and heating at the temperature of 37 ℃ until a large amount of foam is generated;
(5) placing the fermented wine liquid obtained in the step (4) in a thermostatic chamber, controlling the temperature to be less than 12 ℃, standing for 3 weeks, filtering and separating wine lees, respectively adding 3.0 percent of modified attapulgite solution with the concentration of 5 percent and 0.5 percent of chitosan solution with the concentration of 1.0 percent in the obtained sake according to the mass percentage, uniformly stirring, standing for 5 weeks, separating to obtain wine liquid, storing, wherein the storage temperature is less than 5 ℃, the storage time is 7d, sequentially performing diatomite filtration and microfiltration membrane filtration, and then performing aseptic filling to obtain the finished product of the malus micromalus wine;
wherein, the lemon-shaped Klebsiella yeast seed liquid in the step (3) is prepared by the following steps:
(1) adding a small amount of the preserved lemon-shaped Klebsiella yeast freeze-dried powder into sterile grape high fructose corn syrup, and activating the yeast at 37 ℃ for 30min to obtain a bacterial suspension;
(2) inoculating the bacterial suspension obtained in the step (1) into a yeast-leached peptone glucose culture medium, wherein the inoculation amount is 2% of the volume of the yeast-leached peptone glucose culture medium, and culturing for 24h at 28 ℃ to obtain a culture solution;
(3) coating the culture solution obtained in the step (2) on a yeast extract peptone solid culture medium, and culturing at 28 ℃ for 48h to obtain a lemon-shaped Klekey yeast colony;
(4) and (4) selecting a yeast strain with obvious colony characteristics from the Klebsiella citrullina colonies obtained in the step (3), inoculating the yeast strain in a yeast extract peptone glucose medium, and carrying out shake culture at 28 ℃ for 24h at a shaking table rotation speed of 150 r/min to obtain the Klebsiella citrullina seed solution.
Example 3
A method for controlling the alcohol ester ratio of Malus micromalus comprises the following steps:
(1) selecting fresh Haihong fruits of nine ripens, cleaning, removing impurities, crushing, juicing and filtering to obtain the Haihong fruit juice;
(2) adding 0.2% of pectinase with the concentration of 10000U/g in percentage by mass into the crab apple juice in the step (1), carrying out enzymolysis at normal temperature for 6 hours, filtering to remove fruit residues to obtain fresh crab apple juice, and adjusting the soluble solid content to 21 DEG Brix to obtain crab apple fermented juice;
(3) inoculating 7% of lemon-shaped Kluyveromyces marxianus seed liquid in the rhododendron pulchrum fermented juice in the step (2), and performing alcoholic fermentation for 6d at 18 ℃ to obtain fermented mash;
(4) inoculating 7% of saccharomyces cerevisiae seed liquid in mass percent into the fermented liquor obtained in the step (3), adding deacidified apple syrup, and fermenting at the fermentation temperature of 20 ℃ until the sugar degree or the alcohol degree does not rise any more to obtain fermented liquor;
the preparation method of the deacidified apple syrup comprises the following steps: mixing deacidified apple syrup with the mass being 10 times of the addition of the yeast with sterile water according to the weight ratio of 1:20, stirring and heating at the temperature of 37 ℃ until a large amount of foam is generated;
(5) placing the fermented wine liquid obtained in the step (4) in a thermostatic chamber, controlling the temperature to be less than 12 ℃, standing for 2-3 weeks, filtering and separating wine lees, respectively adding 2.0% of modified attapulgite solution with the concentration of 5% and 0.4% of chitosan solution with the concentration of 1.0% in the obtained sake, uniformly stirring, standing for 5 weeks, separating to obtain wine liquid, storing, wherein the storage temperature is less than 5 ℃, the storage time is 7d, sequentially performing diatomite filtration and microfiltration membrane filtration, and performing aseptic filling to obtain the finished product of the Haihong wine;
wherein, the lemon-shaped Klebsiella yeast seed liquid in the step (3) is prepared by the following steps:
(1) adding a small amount of the preserved lemon-shaped Klebsiella yeast freeze-dried powder into sterile grape high fructose corn syrup, and activating the yeast at 37 ℃ for 28min to obtain a bacterial suspension;
(2) inoculating the bacterial suspension obtained in the step (1) into a yeast-leached peptone glucose culture medium, wherein the inoculation amount is 2% of the volume of the yeast-leached peptone glucose culture medium, and culturing for 24h at 28 ℃ to obtain a culture solution;
(3) coating the culture solution obtained in the step (2) on a yeast extract peptone solid culture medium, and culturing at 28 ℃ for 48h to obtain a lemon-shaped Klekey yeast colony;
(4) and (4) selecting a yeast strain with obvious colony characteristics from the Klebsiella citrullina colonies obtained in the step (3), inoculating the yeast strain in a yeast extract peptone glucose medium, and carrying out shake culture at 28 ℃ for 24h at a shaking table rotation speed of 150 r/min to obtain the Klebsiella citrullina seed solution.
Comparative test
Sample 1: the preparation method of the malus micromalus makino wine comprises the following steps: the procedure is as in example 1;
sample 2: the preparation method of the malus micromalus makino wine comprises the following steps: the method does not include the fermentation of the saccharomyces cerevisiae, and the other control methods are the same as the embodiment 1;
sample 3: the preparation method of the malus micromalus makino wine comprises the following steps: the fermentation of the Klebsiella citrifolia is not included, and the rest of the control method is the same as that of the example 1;
respectively detecting the higher alcohol content and the ester content of the samples 1, 2 and 3, and calculating the proportion of the alcohol substances to the total aroma substance content and the proportion of the ester substances to the total aroma substance content, wherein the results are shown in table 1:
as can be seen from Table 1, the higher alcohol content of the combined fermentation of the Klebsiella citrullina and the Saccharomyces cerevisiae is obviously lower than that of the fermentation by using the Saccharomyces cerevisiae, the alcohol ester ratio is obviously reduced, and the content of the ester substances and the total content of the ester substances in the aroma substances are increased. It follows from this that there is also a synergistic effect between non-saccharomyces cerevisiae and saccharomyces cerevisiae in the wine brewing process.
Single factor experiment
The experimental method comprises the following steps: the process is carried out as in example 1, wherein the fermentation time in step (3) is 1d, 3d, 5d and 6d, respectively, to obtain four fermentation broths, denoted B1、B2、B3And B4(ii) a Correspondingly, the fermented wine obtained in the step (4) is four, and the fermented wine is respectively marked as C1、C2、C3And C4(ii) a Therefore, the sample of the cerifera wine with the alcoholic strength of 9% (vol) to 10% (vol) obtained in the step (5) is respectively D1，D2，D3And D4And performing higher alcohol content measurement and ester content measurement on the four samples of the malus micromalus wine, wherein the results are shown in the table 2:
as can be seen from Table 2, when the fermentation time of the Klebsiella citrullina is 5 days, the higher alcohol content is most significantly reduced, the ester content is the highest, and when the fermentation time is 6 days, the higher alcohol content starts to increase, and the ester content is reduced, so that the optimum time for the fermentation of the non-Saccharomyces cerevisiae of the present invention is 5 days.
Claims (3)
1. A method for controlling the alcohol ester ratio of Malus micromalus wine is characterized in that: comprises the following steps:
(1) selecting fresh Haihong fruits of nine ripens, cleaning, removing impurities, crushing, juicing and filtering to obtain the Haihong fruit juice;
(2) adding 0.15-0.3% of pectinase with the concentration of 10000U/g in mass percent of the rhododendron juice in the step (1), carrying out enzymolysis at normal temperature for 4-8 h, filtering to remove pomace to obtain fresh rhododendron juice, and adjusting the soluble solid content to 21 DEG Brix to obtain fermented rhododendron juice;
(3) inoculating 7% or 10% of lemon-shaped Kluyveromyces margaritae seed liquid in the rhododendron pulchrum fermented juice in the step (2), and performing alcoholic fermentation for 5d at the fermentation temperature of 12-18 ℃ to obtain fermented liquor;
(4) inoculating 7% or 10% of saccharomyces cerevisiae seed liquid in the fermented mash obtained in the step (3), adding deacidified apple syrup, and fermenting at the fermentation temperature of 18-22 ℃ until the sugar degree or alcohol degree does not rise any more to obtain fermented wine liquid;
(5) and (3) placing the fermented wine liquid obtained in the step (4) in a thermostatic chamber, controlling the temperature to be less than 12 ℃, standing for 2-3 weeks, filtering and separating wine lees, respectively adding 1.6-3.0% of modified attapulgite solution with the concentration of 5% and 0.3-0.5% of chitosan solution with the concentration of 1.0% in the obtained sake, uniformly stirring, standing for 4-5 weeks, separating to obtain wine liquid, storing, performing diatomite filtration and microfiltration membrane filtration in sequence, and performing aseptic filling to obtain the finished product of the malus micromalus wine.
2. The method for controlling the alcohol ester ratio of Haihuo wine according to claim 1, wherein: the lemon-shaped Klebsiella yeast seed solution in the step (3) is prepared according to the following steps:
(1) adding a small amount of the preserved lemon-shaped Klebsiella yeast freeze-dried powder into sterile grape high fructose corn syrup, and activating the yeast at 37 ℃ for 25-30 min to obtain a bacterial suspension;
(2) inoculating the bacterial suspension obtained in the step (1) into a yeast-leached peptone glucose culture medium, wherein the inoculation amount is 2% of the volume of the yeast-leached peptone glucose culture medium, and culturing for 24h at 28 ℃ to obtain a culture solution;
(3) coating the culture solution obtained in the step (2) on a yeast extract peptone solid culture medium, and culturing at 28 ℃ for 48h to obtain a lemon-shaped Klekey yeast colony;
(4) and (4) selecting a yeast strain with obvious colony characteristics from the Klebsiella citrullina colonies obtained in the step (3), inoculating the yeast strain in a yeast extract peptone glucose medium, and carrying out shake culture at 28 ℃ for 24h at a shaking table rotation speed of 150 r/min to obtain the Klebsiella citrullina seed solution.
3. The method for controlling the alcohol ester ratio of Haihuo wine according to claim 1, wherein: the preparation method of the deacidified apple syrup in the step (4) comprises the following steps: mixing deacidified apple syrup which is 9-11 times of the adding amount of the yeast with sterile water according to the weight ratio of 1:20, stirring and heating at the temperature of 37 ℃, and heating until a large amount of foam is generated.
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| CN101195798B (en) * | 2008-01-08 | 2010-11-10 | 山西大学 | Sea red fruit wine and manufacturing method thereof |
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| CN102146331B (en) * | 2011-03-03 | 2012-12-19 | 府谷县聚金邦农产品开发公司 | Method for producing Malus micromalus Makino wine |
| CN102604794B (en) * | 2012-04-16 | 2013-08-21 | 府谷县聚金邦农产品开发公司 | Preparation method of Malus micromalus wine and Malus micromalus alcohol-free wine |
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