CN108977328A - A kind of storage practice of blueberry wine - Google Patents

A kind of storage practice of blueberry wine Download PDF

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Publication number
CN108977328A
CN108977328A CN201810875051.7A CN201810875051A CN108977328A CN 108977328 A CN108977328 A CN 108977328A CN 201810875051 A CN201810875051 A CN 201810875051A CN 108977328 A CN108977328 A CN 108977328A
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blueberry wine
wine
blueberry
sulfur dioxide
color
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王传花
王远亮
扈麟
姜辉
任佑华
许玉泉
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Hunan Agricultural University
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Hunan Agricultural University
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
    • C12H1/14—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Life Sciences & Earth Sciences (AREA)
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  • Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The invention discloses a kind of storage practice of blueberry wine, after fermentation, sulfur dioxide is added makes free content of sulfur dioxide in blueberry wine reach 150 ~ 250 ppm to blueberry wine, and adjustment blueberry wine pH value is 1.0 ~ 3.0, is protected from light storage in 4 ~ 10 DEG C of environment.The present invention can effectively improve anthocyanin and blueberry wine colour stability in blueberry wine.

Description

A kind of storage practice of blueberry wine
Technical field
The present invention relates to a kind of storage practices of blueberry wine, in particular to the stability of anthocyanin in raising blueberry wine, together When the storage practice of blueberry wine colour stability is effectively ensured.
Background technique
Blueberry wine is using blueberry as the fermented and manufactured fruit wine of raw material.Blueberry wine containing anthocyanin because have anti- Oxidation, reducing blood lipid and raising immunity of organisms, anticancer activity, protect eyesight and improve the health cares function such as body immunity anti-aging Can and like by masses.But in whole process, in blueberry wine color be easy to by temperature, metal ion etc. because Element influence and color occur significant changes, cause wine body unstable.Blueberry wine color changes the storage for having seriously affected blueberry wine The time is hidden, its health value and sales volume are indirectly influenced.Therefore, the storage method of blueberry wine may will affect blueberry wine anthocyanin Storage rate.
Currently, the stability both domestic and external for anthocyanin has done some researchs.Chinese invention patent " a kind of blueberry wine and The color protecting method of blueberry juice " (publication number: CN1806699) by addition aluminium chloride (10~30g/L) and succinic acid solution (20~ It can 60g/L) significantly improve the color stability of blueberry wine and fruit juice.But the addition of this additive can bring foreign metal from The addition of son, succinic acid also will affect mouthfeel.
Summary of the invention
The present invention adds sulfur dioxide by each link in strict control blueberry wine process in process Mode solves anthocyanin instability problem and protection blueberry wine color in blueberry wine, and this method is easy to operate, at low cost, is suitble to answer For in blueberry wine process.
Present invention solves the technical problem that be, for unstable, the Yi Jilan that solves to occur in blueberry wine storage effective component The COLOR FASTNESS PROBLEM of certain kind of berries wine.
Technical solution of the present invention, provides a kind of storage practice of blueberry wine, provides a kind of raising blueberry wine face in other words The method of color stability, the specific steps are as follows:
Blueberry wine after fermentation, be added sulfur dioxide make the content of sulfur dioxide dissociated in blueberry wine reach 150~ 250ppm, adjustment blueberry wine pH value are 1.0~3.0, and storage is protected from light in 4~10 DEG C of environment.
Preferably, Fe must not be brought in blueberry wine into3+。
Preferably, Fe in blueberry wine2+Concentration should be maintained at 0~3mmol/L.
Preferably, the blueberry wine after adjusting pH value by centrifugation and is filtered to remove precipitating, is then deployed again；After allotment Blueberry wine carried out after ultra high temperature short time sterilization it is filling.
Preferably, the filter opening aperture of filter membrane used is 0.45 μm when filtering.
Preferably, the sulfur dioxide is added in the form of sulphite, facilitates easy to operate, suitable industrialization development.
Blueberry wine entire the preparation method is as follows:
(1) blueberry raw material is pre-processed, is cleaned, juicing；
(2) raw material for obtaining step (1) and strain and liquid glucose mix；
(3) raw material that step (2) obtains is placed in and is protected from light, fermented under conditions of 25~32 DEG C, fermented wine precision is 10% Left and right stops main fermentation；
(4) for the raw material for obtaining step (3) under the conditions of being protected from light, room temperature carries out post-fermentation, until 13%；
(5) sulfur dioxide is added in the blueberry wine that step (4) complete post-fermentation.So that the content of sulfur dioxide in blueberry wine Reach 150~250ppm.
(6) blueberry wine that step (5) obtains is centrifuged and by filter membrane to obtain blueberry wine liquid；
(7) the blueberry wine liquid that step (6) obtains is deployed；
(8) the blueberry wine liquid for obtaining step (7) carries out ultra high temperature short time sterilization；
(9) the blueberry wine liquid for obtaining step (8) carries out aseptic canning.
Step (1) Central Plains material basket certain kind of berries is a variety of Cultivar mixtures, and cleaning should be rapid using deionized water, juice-extracting process, It is carried out under light protected environment, main fermentation is entered by pipeline transportation, metal ion must not be brought into this process.
Step (2) should mix well raw material and strain, and liquid glucose should be added in two portions, and wherein water should select deionized water.
The main fermentation tank of step (3) cannot fill to obtain overfill, and wine liquid is overflowed when preventing fermentor from stirring.
Step (3) to the step (4) should use pipeline transportation.
The sulfur dioxide that step (5) is added should stir evenly rapidly, prevent pattern in the excessively polyoxygenated blueberry wine of sulfur dioxide Glycosides.
The auxiliary material of step (7) allotment has: with tartaric acid and citric acid adjustment acidity, adjusting alcoholic strength with edible alcohol.
The condition of step (8) ultra high temperature short time sterilization is 135 DEG C, is sterilized 8 seconds.
The blueberry wine of step (9) aseptic canning is stored in be protected from light under conditions of be stored in 4~10 DEG C.
Above-mentioned blueberry wine colour stable technology, step (1)~(9) should must not bring Fe into the process3+, Fe2+It is dense Degree should be maintained at 0~3mmol/L, must not bring air into.
Sulfur dioxide can be added in fermentation fruit wine, sulfur dioxide is mainly used in fermentating wine at present.Dioxy Change sulphur to be applied in fermentating wine clarify the effect of grape wine often as the breeding for inhibiting microorganism in grape wine, have Body operating method is: can be added before Grape fragmentation 50~80mg/L (50~80ppm) sulfur dioxide the purpose is to sterilizing and To inhibit oxidizing ferment to prevent the oxidation of effective component in grape wine.The present invention be by blueberry wine after fermentation, add titanium dioxide 150~250ppm of sulphur can effectively ensure that the color of blueberry wine.
Advantageous effects of the invention:
(1) present invention forms more stable substance in conjunction with readily oxidizable substances certain in wine using sulfur dioxide, to rise To antioxidation, it is suppressed that anthocyanin brown stain.
(2) blueberry fruit wine pH < 3.0 in the present invention, are effectively guaranteed the stability of anthocyanin；Anthocyanin is in acid item More stable red is presented under part, unstable blue is presented under conditions of alkalinity.
Specific embodiment
Detailed analysis is carried out to the present invention below with reference to specific case study on implementation.
Embodiment 1-3:
A kind of preparation and colour stable technology (color protection technology) of blueberry wine, comprising the following steps:
(1) blueberry pretreatment of raw material: choosing the good blueberry of quality, removes impurity, and cleaning is protected from light quick juicing；
(2) raw material is mixed evenly with strain and liquid glucose；
(3) main fermentation: being placed in and be protected from light, and ferments under conditions of 25~32 DEG C, and per being stirred for 24 hours, fermented wine precision is 10% or so, stop main fermentation；
(4) post-fermentation: after the completion of main fermentation, tank switching carries out post-fermentation until alcoholic strength is under conditions of being protected from light room temperature 13% stops fermentation；
(5) addition of sulfur dioxide: sulfur dioxide, which is added, into blueberry wine liquid makes its concentration reach 150,200,250ppm (specific additive amount is shown in Table 1).
(6) it is centrifuged and filters: blueberry wine liquid is centrifuged with schlempe and pass through 0.45 μm of filter membrane and be filtered.
(7) addition auxiliary material adjustment blueberry wine keeps its product consistent.
(8) it sterilizes: deployed blueberry wine liquid is subjected to ultra high temperature short time sterilization, 135 DEG C, 8 seconds；
(9) blueberry wine liquid carries out aseptic canning, and bottom clearance cannot be too big, under conditions of being protected from light, stores half in 4 DEG C Month.
Comparative example 1-3:
The step of comparative example 1-3, is substantially the same manner as Example 1, distinguishes step (5) the addition SO being in embodiment 12's Concentration is different.Embodiment 1-3 and comparative example 1-3 embodies influence of the sulfur dioxide of various concentration to color in blueberry fruit wine, Particular content is shown in Table 1.
Influence of the sulfur dioxide of 1 various concentration of table to color in blueberry fruit wine
Sample SO2Concentration L* a* b* C* H* ΔE*ab
Comparative example 1 0ppm 82.62 25.76 2.19 25.85 4.87 0.00
Comparative example 2 100ppm 86.65 18.47 2.55 18.29 8.01 8.68
Comparative example 3 350ppm 91.84 8.64 4.53 9.76 27.67 19.56
Embodiment 1 150ppm 84.31 27.02 2.96 27.18 6.25 2.24
Embodiment 2 200ppm 86.13 27.22 2.73 27.36 5.73 3.84
Embodiment 3 250ppm 86.88 26.22 2.23 26.31 4.86 4.28
It such as table 1, is calculated using CLE Lab space, wherein L* (brightness), red green tune a* (red tone of a* > 0, a* <0 green tone), blue yellow hue b* (yellow tone of b*>0, the blue color of b*<0), chrominance C * (color saturation) and tone H* (color angle is that 0 ° of expressions is red, and 90 ° are yellow, 180 ° (or -180 °) to be green, 270 ° (or -90.For blue).Value of chromatism Δ E* Ab be substance brightness, red green tune a* and champac tone b* information calculate indicate sample room color difference size test refer to Mark, the vision difference that reflection different colours stimulation brain generates.When value of chromatism is between 0.0~0.5, (small color difference) feels pole It is micro-；0.5~1.5, (small color difference) feels slight；1.5~3.0, (smaller color difference) feels obvious；3~6, (larger color difference) is felt Clearly；6 or more, (big color difference) feels strong.The amount of the sulfur dioxide added in blueberry wine is 0~350ppm, blueberry wine Color parameter brightness L*, red tone a*, yellow tone b*, chrominance C *, tone H*, color difference Δ E*ab change, and right Ratio 1 compares, and red tone a* value increases, and yellow tone b* value is held essentially constant, and chrominance C * value and tone H* value increase, Color saturation is good, and the trend of blueberry wine browning color is slow, and color difference changes mainly due to the red tone a* value of blueberry wine Caused by increase.When the additive amount of sulfur dioxide is respectively 100ppm, 350ppm, red tone a* value is reduced, chrominance C * value drop Low color saturation is poor, tone H* value increases blueberry wine has the tendency that being turned yellow by red, color difference Δ E*ab value increases and big In 6.0, strong chromatic aberration occurs for blueberry wine color.Corresponding variation occurs for the color of blueberry wine.
Embodiment 4-6:
A kind of preparation and colour stable technology (color protection technology) of blueberry wine, comprising the following steps:
(1) blueberry pretreatment of raw material: choosing the good blueberry of quality, removes impurity, and cleaning is protected from light quick juicing；
(2) raw material is mixed evenly with strain and liquid glucose；
(3) main fermentation: being placed in and be protected from light, and ferments under conditions of 25~32 DEG C, and per being stirred for 24 hours, fermented wine precision is 10% or so, stop main fermentation；
(4) post-fermentation: after the completion of main fermentation, tank switching carries out post-fermentation until alcoholic strength is under conditions of being protected from light room temperature 13% stops fermentation；
(5) addition of sulfur dioxide: sulfur dioxide is added into blueberry wine liquid and makes the sulfur dioxide concentration in blueberry wine Reach 200ppm.
(6) it is centrifuged and filters: blueberry wine liquid is centrifuged with schlempe and pass through 0.45 μm of filter membrane and be filtered.
(7) addition auxiliary material adjustment blueberry wine keeps its product consistent.
(8) it sterilizes: deployed blueberry wine liquid is subjected to ultra high temperature short time sterilization, 135 DEG C, 8 seconds；
(9) blueberry wine liquid carries out aseptic canning, and bottom clearance cannot be too big, and Fe is added3+Make the Fe contained in blueberry wine3+It is dense It spends for 0.5,1.0,1.5mmol/L under conditions of being protected from light, in 4 DEG C of storage two weeks.
The Fe that 2 external world of table is brought into3+Influence to blueberry wine color
Sample Fe3+Concentration L* a* b* C* H* ΔE*ab
Comparative example 1 0mmol/L 82.62 25.76 2.19 25.85 4.87 0.00
Embodiment 2 0mmol/L 86.13 27.22 2.73 27.36 5.73 3.84
Embodiment 4 0.5mmol/L 87.05 16.72 7.96 18.52 25.44 11.60
Embodiment 5 1.0mmol/L 86.95 12.12 7.92 14.48 33.17 15.41
Embodiment 6 1.5mmol/L 88.43 12.52 8.46 15.11 34.03 15.75
Such as table 2, blueberry wine brightness L* value increases, and red tone a* value rapid decrease, yellow tone b* value increases, chrominance C * Less, tone H*, Δ E*ab increase for variation, show the Fe brought into blueberry wine3+The raising of concentration, blueberry wine red tone subtract Few, yellow tone increases, and color saturation is good, and tone H* value increase is more, and it is faster that blueberry wine becomes yellowish-brown, blueberry wine face Strong variation occurs for color color difference.In addition, the color of blueberry wine is with Fe3+Concentration is 1.0mmol/L, is occurred in blueberry wine brown Color precipitating, Fe3+Concentration is bigger, occurs precipitating faster, has seriously affected the quality of blueberry wine this is because titanium dioxide in blueberry wine The Fe of sulphur and addition3+Chemical reaction occurs so that the sulfur dioxide in blueberry wine fails, and can also generate Fe3+With blueberry wine Middle anthocyanin generates complex compound and blueberry wine is precipitated, and should not bring Fe into blueberry wine process3+。
Embodiment 7-9:
A kind of preparation and colour stable technology (color protection technology) of blueberry wine, comprising the following steps:
(1) blueberry pretreatment of raw material: choosing the good blueberry of quality, removes impurity, and cleaning is protected from light quick juicing；
(2) raw material is mixed evenly with strain and liquid glucose；
(3) main fermentation: being placed in and be protected from light, and ferments under conditions of 25 DEG C, and per being stirred for 24 hours, fermented wine precision is 10% left The right side stops main fermentation；
(4) post-fermentation: after the completion of main fermentation, tank switching carries out post-fermentation until alcoholic strength is under conditions of being protected from light room temperature 13% stops fermentation；
(5) addition of sulfur dioxide: sulfur dioxide is added into blueberry wine liquid and makes the sulfur dioxide concentration in blueberry wine Reach 200ppm.
(6) it is centrifuged and filters: blueberry wine liquid is centrifuged with schlempe and pass through 0.45 μm of filter membrane and be filtered.
(7) addition auxiliary material adjustment blueberry wine keeps its product consistent.
(8) it sterilizes: deployed blueberry wine liquid is subjected to ultra high temperature short time sterilization, 135 DEG C, 8 seconds；
(9) blueberry wine liquid carries out aseptic canning, and bottom clearance cannot be too big, and Fe is added2+Make the Fe contained in blueberry wine2+It is dense It spends for 3.0,6.0,9.0mmol/L under conditions of being protected from light, in 4 DEG C of storage two weeks.
The Fe that 3 external world of table is brought into2+Influence to blueberry wine color
Sample Fe2+Concentration L* a* b* C* H* ΔE*ab
Comparative example 1 0mmol/L 82.62 25.76 2.19 25.85 4.87 0.00
Embodiment 2 0mmol/L 86.13 27.22 2.73 27.36 5.73 3.84
Embodiment 7 3.0mmol/L 84.29 16.79 6.67 18.06 21.67 10.17
Embodiment 8 6.0mmol/L 84.95 17.17 6.41 18.32 20.47 9.85
Embodiment 9 9.0mmol/L 85.44 13.68 10.63 17.32 37.84 15.00
Such as table 3, brightness L* value increases, and red tone a* value rapid decrease, yellow tone b* value increases, and chrominance C * changes not Greatly, color saturation is good, and tone H*, Δ E*ab increase, and shows the Fe brought into blueberry wine2+The raising of concentration, blueberry claret Tone is reduced, and yellow tone increases, and tone H* value increase is more, and it is faster that blueberry wine becomes yellowish-brown, blueberry wine color color difference Strong variation occurs.In addition, blueberry wine color is with Fe2+There is tan precipitate in blueberry wine, seriously in concentration 6.0mmol/L The quality of blueberry wine is affected, therefore Fe should be kept in blueberry wine2+Concentration be 0~3.0mmol/L.
Embodiment 10-11:
Blueberry wine pH value 2.0~3.0 is verified, the additive amount 200ppm of sulfur dioxide is protected from light and stores 2 years in 4 DEG C, 10 DEG C, It is not added with ferrous iron and ferric ion.
Table 4 stores the measurement of 2 years blueberry wine colors
Such as table 4, store 2 years, blueberry wine colour measurement the result shows that, comparative example 1, embodiment 10 and embodiment 11 are red Tone a* value is reduced, and yellow tone b* value increases, and amplitude of variation is little, and color saturation is good, and coloration angle is less than 90 degree, color difference The variation of Δ E*ab is since the brightness of blueberry wine, red tone a* value and yellow tone b* are changed, the color difference of blueberry wine Strong variation does not have occurred.Therefore, blueberry wine should not bring Fe into whole process2+And Fe3+, blueberry wine color Whole color is preferable.
Brief summary
Blueberry wine is better than in embodiment by the measurement of color as a result, it has been found that adding 150~250ppm of sulfur dioxide Fe is added2+And Fe3+Blueberry wine.Therefore, blueberry wine should add the sulfur dioxide of 150~250ppm, in 4~10 DEG C of condition Under be protected from light storage.

Claims (6)

1. a kind of storage practice of blueberry wine, which is characterized in that blueberry wine after fermentation, be added sulfur dioxide make blueberry wine In content of sulfur dioxide of dissociating reach 150 ~ 250ppm, adjustment blueberry wine pH value is 1.0 ~ 3.0, is protected from light storage in 4 ~ 10 DEG C of environment Hiding.
2. storage practice according to claim 1, which is characterized in that Fe must not be brought in blueberry wine into3+。
3. storage practice according to claim 1, which is characterized in that Fe in blueberry wine2+Concentration should be maintained at 0 ~ 3 mmol/L。
4. storage practice according to claim 1, which is characterized in that the blueberry wine for adjusting pH value is filtered out by being centrifuged and crossing It goes to precipitate, then be deployed again；Blueberry wine need to carry out again filling by ultra high temperature short time sterilization after allotment.
5. storage practice according to claim 4, which is characterized in that the filter opening aperture of filter membrane used is 0.45 when filtering μm。
6. storage practice according to claim 1, which is characterized in that the sulfur dioxide is added in the form of sulphite Enter.
CN201810875051.7A 2018-08-03 2018-08-03 A kind of storage practice of blueberry wine Pending CN108977328A (en)

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101481643A (en) * 2008-12-25 2009-07-15 辽宁省干旱地区造林研究所 Aroniamelanocarpa fruit wine and brewing method thereof
CN102154082A (en) * 2011-04-07 2011-08-17 暨南大学 Residue-free production method of dragon fruit wine
CN104017709A (en) * 2014-04-16 2014-09-03 甘肃农业大学 Method for enhancing biological and protein stability of iced white wine
CN105087277A (en) * 2015-09-16 2015-11-25 佳沃（青岛）食品有限公司 Brewing method of fermented blueberry wine
CN105462766A (en) * 2016-01-10 2016-04-06 青岛紫斐蓝莓研究有限公司 Blueberry ice wine and brewing technology thereof
CN106834003A (en) * 2017-03-30 2017-06-13 贵州穗蓝酒业科技有限公司 A kind of blueberry red wine and preparation method thereof
CN106987491A (en) * 2017-06-07 2017-07-28 王清和 A kind of blueberries wine and its brew method
CN107815370A (en) * 2017-11-17 2018-03-20 华坪县腾辉酒业有限公司 A kind of blueberry alcoholic drink mixed with fruit juice and preparation method thereof

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101481643A (en) * 2008-12-25 2009-07-15 辽宁省干旱地区造林研究所 Aroniamelanocarpa fruit wine and brewing method thereof
CN102154082A (en) * 2011-04-07 2011-08-17 暨南大学 Residue-free production method of dragon fruit wine
CN104017709A (en) * 2014-04-16 2014-09-03 甘肃农业大学 Method for enhancing biological and protein stability of iced white wine
CN105087277A (en) * 2015-09-16 2015-11-25 佳沃（青岛）食品有限公司 Brewing method of fermented blueberry wine
CN105462766A (en) * 2016-01-10 2016-04-06 青岛紫斐蓝莓研究有限公司 Blueberry ice wine and brewing technology thereof
CN106834003A (en) * 2017-03-30 2017-06-13 贵州穗蓝酒业科技有限公司 A kind of blueberry red wine and preparation method thereof
CN106987491A (en) * 2017-06-07 2017-07-28 王清和 A kind of blueberries wine and its brew method
CN107815370A (en) * 2017-11-17 2018-03-20 华坪县腾辉酒业有限公司 A kind of blueberry alcoholic drink mixed with fruit juice and preparation method thereof

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