CN110540914B

CN110540914B - Method for reducing ethyl carbamate in cherry wine

Info

Publication number: CN110540914B
Application number: CN201910937732.6A
Authority: CN
Inventors: 杜金华; 韩迎迎
Original assignee: Shandong Agricultural University
Current assignee: Shandong Agricultural University
Priority date: 2019-09-30
Filing date: 2019-09-30
Publication date: 2022-04-05
Anticipated expiration: 2039-09-30
Also published as: CN110540914A

Abstract

The invention relates to a method for reducing ethyl carbamate in cherry wine; healthy cherries are selected as raw materials, acetic acid with the concentration of 2% (V/V) is sprayed to remove mixed bacteria in the raw materials, and introduction of ethyl carbamate caused by exogenous microorganisms is avoided; removing cherry stone and avoiding damage of the stone so as to reduce the permeation of amygdalin into cherry mash; the cherry fermented wine with low ethyl carbamate is produced by adopting special fruit wine yeast for alcohol fermentation. The invention can effectively reduce the ethyl carbamate in the cherry wine and improve the quality of the cherry fermented wine; the cherry fermented wine prepared by the method has orange red wine liquid, bright color, clear, transparent and glossy wine liquid, can obviously reduce the content of the ethyl carbamate, and the content of the ethyl carbamate meets the relevant standards of food and agriculture organizations of the United nations.

Description

Method for reducing ethyl carbamate in cherry wine

Technical Field

The invention relates to a method for reducing ethyl carbamate in cherry wine, in particular to a preparation method of cherry fermented wine with low ethyl carbamate content, and belongs to the technical field of food processing.

Background

The fruit of the plant of the family Rosaceae of the genus Prunus has good taste and contains various nutrients essential to human body. However, the mature cherries are easy to rot at normal temperature and can be stored only for a short time. A new product of fermented alcoholic beverage prepared from cherries is one of important ways for the deep processing of cherries. The cherry wine is a low-alcohol fruit wine taking cherries as main raw materials, most of nutrient substances in the cherries are reserved in the fermentation process, and the cherry wine contains rich mineral substances, vitamins and amino acids and has positive effects on human health.

However, amygdalin is present in cherry stone, and it is an important factor that restricts the quality of cherry stone by generating cyanide and further generating urethane in the pretreatment of fruit and alcoholic fermentation. The ethyl carbamate in the cherry wine is mainly from the following sources: firstly, amygdalin in cherry pit is hydrolyzed under the action of beta-glucosidase in fruit, yeast and pollution microorganism to generate cyanide, the cyanide is oxidized into hydrocyanic acid, and then the hydrocyanic acid reacts with ethanol to generate ethyl carbamate; secondly, the carbamate compound generated by yeast catabolism, such as urea, citrulline, carbamyl phosphate and the like, reacts with ethanol spontaneously to generate ethyl carbamate. In 2007, the international cancer research institution listed the urethane as a class 2A carcinogen. At present, the urethane is found in wines such as wine, distilled liquor, brandy, Japanese sake and Chinese yellow wine, has attracted wide attention of various countries, and strengthens monitoring and detection of the urethane and establishment of relevant standards. The food and agriculture organization of the United nations stipulates the limit standard of the ethyl carbamate to be 20 mu g/L in 2002. At present, the limitation of the ethyl carbamate in China is not specified. The method for reducing the content of the ethyl carbamate in the cherry wine can effectively solve the problems of enterprises at present, ensure the food safety, improve the quality of the cherry wine, fully utilize resources of cherry producing areas, reduce the production cost and provide a new technology and a new process for the production of the cherry wine.

Disclosure of the invention

In order to solve the problems, the invention provides a method for reducing ethyl carbamate in cherry wine; the invention can effectively reduce the ethyl carbamate in the cherry wine and improve the quality of the cherry fermented wine. The invention selects healthy cherries as raw materials, and sprays acetic acid with the concentration of 2% (V/V) to remove mixed bacteria in the raw materials, thereby avoiding introducing ethyl carbamate due to exogenous microorganisms; removing cherry stone and avoiding damage of the stone so as to reduce the permeation of amygdalin into cherry mash; the cherry fermented wine with low ethyl carbamate is produced by adopting special fruit wine yeast for alcohol fermentation. The cherry fermented wine prepared by the method has orange red wine liquid, bright color, clear, transparent and glossy wine liquid, can obviously reduce the content of the ethyl carbamate, and the content of the ethyl carbamate meets the relevant standards of food and agriculture organizations of the United nations.

A method for reducing the content of ethyl carbamate in cherry wine comprises the following steps:

1) selecting fresh and healthy cherries, spraying 2% (V/V) acetic acid to remove miscellaneous bacteria, enabling the concentration of the acetic acid to reach 35-60mg/kg of cherries, and uniformly mixing; immediately carrying out the next operation after drying;

2) completely removing the stone of the dried cherry to avoid damaging the stone and exuding amygdalin; crushing the cherry after removing the stone to obtain cherry mash;

3) inoculating fruit wine yeast to the cherry mash of 0.2g/kg, carrying out alcoholic fermentation at 18-25 ℃, and pressing cherry peel dregs floating on the surface into fermentation liquor every day;

4) separating wine liquid when the fermentation liquor is fermented until sugar is not reduced;

5) ageing, clarifying, filtering and filling to obtain the finished product of the cherry wine.

The fruit wine yeast is Saccharomyces cerevisiae WET 137(SIHA Aktivhefe 3 fruit wine yeast).

The invention has the beneficial effects that:

the cherry raw material is subjected to 2% (V/V) acetic acid to remove the mixed bacteria so as to reduce the possibility of introducing the ethyl carbamate due to exogenous microorganisms; the cherry completely removes the stone, and the generation of ethyl carbamate caused by amygdalin in the stone is avoided; selecting Saccharomyces cerevisiae WET 137 with low beta-glucosidase activity for alcohol fermentation to produce cherry fermented wine with low ethyl carbamate. The ethyl carbamate content of the cherry wine brewed by the method is 14.76 mug/L, which is reduced by 40 percent compared with that of the cherry wine prepared by the traditional process in the comparative example 1 (figure 1), and the cherry wine meets the related standards (not more than 20 mug/L) of the food and agriculture organization of the United nations. The obtained wine is orange red, bright in color, clear, transparent and glossy, has typical cherry fruity aroma and wine aroma, elegant and harmonious aroma and pure and full taste.

Drawings

FIG. 1 is a graph comparing the effect of the present invention on reducing the level of ethyl carbamate in cherry wine

As shown in figure 1, the invention has obvious effect on reducing the content of ethyl carbamate in the cherry wine. Compared with the traditional process, the invention obviously reduces the content of the ethyl carbamate by adopting four different yeasts to brew the kirsch. The ethyl carbamate content in the cherry wine brewed by four different fruit wine yeasts selected by the same treatment process is obviously different, wherein the ethyl carbamate content in the cherry wine brewed by Saccharomyces cerevisiae WET 137 is the lowest.

Detailed Description

EXAMPLE 1 brewing of cherry wine Using 4 Saccharomyces cerevisiae according to the method of the present invention

1) Selecting fresh and healthy cherries, spraying acetic acid with the concentration of 2% (V/V) to remove miscellaneous bacteria, enabling the concentration of the acetic acid to reach 50mg/kg of cherries, uniformly mixing the cherries and the acetic acid, and immediately carrying out the operation of the step 2) after drying;

2) removing the kernel of the cherry completely to prevent the kernel from being damaged and the amygdalin from seeping out; crushing the cherry after removing the stone to obtain cherry mash;

3) respectively inoculating fruit wine yeast Lalvin CY3079 (purchased from Shanghai Jie rabbit industry Co., Ltd.), Saccharomyces cerevisiae WET 137 (purchased from Weifang Kaiser chemical Co., Ltd.), Lalvin EC1118 (purchased from Shanghai Jie rabbit industry Co., Ltd.) and Lalvin 71B (purchased from Shanghai Jie rabbit industry Co., Ltd.) into the cherry mash according to the proportion of 0.2g/kg, performing alcohol fermentation at 18-25 ℃, and pressing cherry peel residues floating on the surface into the fermentation liquor every day;

4) separating wine liquid when the fermentation liquor is fermented until sugar is not reduced any more, wherein the fermentation period is about 15 days;

5) the four finished cherry wines are obtained by ageing, clarifying, filtering and filling according to the conventional cherry fermented fruit wine process, and the indexes of the finished cherry wines are shown in table 1.

Comparative example 1 cherry wine was brewed by conventional method using 4 kinds of the Saccharomyces cerevisiae of example 1, respectively

1) Selecting healthy cherries to wash with running water, removing impurities, and immediately carrying out the operation of the step 2) after moisture is drained;

2) crushing cherries to obtain cherry mash;

3) respectively inoculating the four fruit wine yeasts of Lalvin CY3079, Saccharomyces cerevisiae WET 137, Lalvin EC1118 and Lalvin 71B described in the embodiment 1 into the cherry mash according to 0.2g/kg of the cherry mash, carrying out alcohol fermentation at 18-25 ℃, and pressing cherry peel residues floating on the surface into fermentation liquor every day;

5) ageing, clarifying, filtering and filling to obtain 4 finished cherry wines, wherein the indexes of the 4 finished cherry wines are shown in table 1.

TABLE 1 cherry fermented wine index

Note: (1) compared with the traditional fermentation process, the ethyl carbamate content in the brewed cherry wine treated by the steps 1) and 2) can be obviously reduced, and the cherry wine meets the relevant standards (not more than 20 mug/L) of the food and agriculture organization of the United nations.

(2) The content of the ethyl carbamate in the cherry wine brewed by different Saccharomyces cerevisiae WET 137 yeasts is obviously lower than that in the cherry wine brewed by other yeasts.

Claims

1. A method for reducing the content of ethyl carbamate in cherry wine is characterized by comprising the following steps:

1) selecting fresh and healthy cherries, spraying acetic acid with a concentration of V/V2% to remove miscellaneous bacteria, enabling the concentration of the acetic acid to reach 35-60mg/kg cherries, and uniformly mixing; immediately carrying out the next operation after drying;

3) inoculating fruit wine yeast into the cherry mash according to 0.2g/kg for alcoholic fermentation, and pressing cherry peel dregs floating on the surface into the fermentation liquor every day; the fruit wine yeast is Saccharomyces cerevisiae WET 137;

the alcoholic fermentation temperature in the step 3) is 18-25 ℃.