CN110591862A - Method for controlling content of higher alcohol in mulberry fruit wine - Google Patents

Method for controlling content of higher alcohol in mulberry fruit wine Download PDF

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Publication number
CN110591862A
CN110591862A CN201910998198.XA CN201910998198A CN110591862A CN 110591862 A CN110591862 A CN 110591862A CN 201910998198 A CN201910998198 A CN 201910998198A CN 110591862 A CN110591862 A CN 110591862A
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mulberry fruit
wine
mulberry
fruit wine
content
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CN201910998198.XA
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左勇
张晶
孙时光
徐佳
马倩
胡琨
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Sichuan Normal University
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Sichuan Normal University
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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
    • C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
    • 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
    • C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
    • 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
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
    • C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Alcoholic Beverages (AREA)

Abstract

The invention belongs to the technical field of wine brewing, and particularly relates to a method for controlling the content of higher alcohol in mulberry fruit wine. The method comprises the following steps: exogenous substances are added in the process of preparing the mulberry fruit wine, and the specific adding steps are as follows: adding cellulase into Mori fructus juice, standing for 1d, and adding KCl and MgCl into Mori fructus juice2Stirring to dissolve completely, and fermenting Mori fructus wine. The mulberry wine brewed by the method is rose red, clear and transparent, plump in wine body, moderate in sour and sweet, and has pleasant mulberry fruit fragrance and fresh wine fragrance. The application adds the compound exogenous substances to treat the mulberry fruit wine, solves the problem of overhigh content of higher alcohols in the mulberry fruit wine, improves the proportion of ester substances in the mulberry fruit wine, improves the harmony of the mulberry fruit wine, and keeps the good products of the mulberry fruit wineAnd (4) quality.

Description

Method for controlling content of higher alcohol in mulberry fruit wine
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to a method for controlling the content of higher alcohol in mulberry fruit wine.
Background
The tropical berries of the genus morous have thin and juicy skins, strong seasonality, are easy to decay and deteriorate, are not easy to store, and have short picking period and short selling period, so that the morous berries need to be processed into products by deep processing to prolong the shelf life of the morous berries. The mulberry fruit wine is a low-alcoholic-strength beverage prepared by fermenting mulberry serving as a raw material through yeast, contains nutrients such as sugar, organic acid, free amino acid and vitamins of the mulberry, and also generates substances such as alcohols, esters and acids in the fermentation process, and the substances endow the mulberry fruit wine with unique flavor characteristics and improve the taste and quality of the mulberry fruit wine.
At present, because the strain used by mulberry fruit wine enterprises in China is a wine brewing strain, and the production process is carried out according to the wine production process, strains and processes suitable for the strain are not selected and developed according to the characteristics of the product, so that the quality of the brewed mulberry fruit wine product is poor, wherein the high content of high alcohol is a technical problem to be solved urgently, and the high content of high alcohol can generate foreign flavor and strong intoxication, so that the nervous system of drinkers is congested and headache is caused, which is commonly called as 'going to the head'. This not only affects the quality of mulberry fruit wine, but also hinders the development of the fruit wine industry to a certain extent. In the prior art, the prepared mulberry wine has higher alcohol of more than 400mg/L, some higher alcohol of more than 1000mg/L, extremely inconsistent fragrance, poorer mouthfeel and toxic action on human bodies. Along with the improvement of living standard of people, the quality attention degree of drinking products is higher and higher, and the mulberry wine is an ideal drink integrating health care and life prolonging. Therefore, the problem of excess higher alcohol of mulberry fruit wine is solved, which not only contributes to better and faster development of mulberry fruit wine enterprises, but also provides important basis for solving the problem of excess higher alcohol of other fruit wines.
Disclosure of Invention
The invention aims to solve the technical problems and provides a method for controlling the content of higher alcohol in mulberry fruit wine. By the method, the content of the higher alcohol in the mulberry fruit wine can be well controlled, and the problem of excessive higher alcohol in the mulberry fruit wine is well solved, so that the quality of the mulberry fruit wine is improved, and the requirements of consumers are met.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for controlling the content of higher alcohol in mulberry fruit wine mainly comprises the following steps of adding exogenous substances in the process of preparing the mulberry fruit wine, wherein the specific adding steps are as follows: adding cellulase into Mori fructus juice, standing for 1d, and adding KCl and MgCl into Mori fructus juice2Stirring to dissolve completely, and fermenting Mori fructus wine.
Preferably, the addition amount of the cellulase is 0.1-0.4 g/L; the addition amount of KCl is 10-30 g/L; MgCl2The addition amount of (B) is 10-30 g/L.
Still more preferably: the addition amount of the cellulase is 0.18 g/L; the addition amount of KCl is 21 g/L; MgCl2The amount of (B) was 19.68 g/L.
A method for controlling the content of higher alcohol in mulberry fruit wine comprises the following specific steps:
1) selecting fresh mulberry with moderate size and black red color, and cleaning;
2) crushing and pulping the washed mulberry fruit in a wall breaking machine, and filtering the mulberry fruit pulp by four layers of gauze to obtain mulberry fruit juice;
3) mixing Mori fructus juice with water at a certain proportion, adding white sugar and SO2Obtaining mulberry juice.
Preferably, the mass ratio of the mulberry juice to the water is 1-3: 1, the addition amount of the white granulated sugar is 130-170 g/L, SO2The addition amount of (B) is 40-60 mg/L.
4) Adding exogenous substances: adding cellulase into Mori fructus juice, standing for 1d, and adding KCl and MgCl into Mori fructus juice2Stirring to dissolve completely, and fermenting Mori fructus wine.
5) Inoculating D254 yeast into Mori fructus juice, inoculating 5% yeast, and fermenting at 25 deg.C for 7D;
6) after the fermentation is finished, filtering the mulberry fruit wine by eight layers of gauze, removing thalli and wine residues in the mulberry wine, and ageing.
Preferably, the aging time is one month.
7) Adding pectinase into aged Mori fructus wine, stirring at 45 deg.C for 20min, adding compound clarifier, clarifying, and filtering with filter paper.
Preferably, the addition amount of the pectinase is 1-2 g/L; the compound clarifying agent is a mixture of gelatin and chitosan; wherein the addition amount of gelatin is 0.5-0.7 g/L, the addition amount of chitosan is 0.4-0.6 g/L, and the clarification treatment conditions are as follows: standing at 40-50 deg.C for 48 hr.
8) Sterilizing the clarified Mori fructus wine in 65 deg.C water bath for 30min, naturally cooling, and bottling.
Compared with the prior art, the invention has the beneficial effects that:
the mulberry wine brewed by the method is rose red, clear and transparent, plump in wine body, moderate in sour and sweet, and has pleasant mulberry fruit fragrance and fresh wine fragrance.
And (II) fermenting the mulberry fruit wine by adopting the Norelatively D254 yeast, and adding a composite exogenous substance to treat the mulberry fruit wine, so that the problem of overhigh content of higher alcohol in the mulberry fruit wine is solved, the proportion of ester substances in the mulberry fruit wine is improved, the harmony of the mulberry fruit wine is improved, the excellent quality of the mulberry fruit wine is kept, and the market demand is better met.
By adopting the method, the content of higher alcohol in the mulberry fruit wine is 282.34mg/L, which is reduced by 13.26% compared with the mulberry fruit wine without exogenous substances.
Detailed Description
The present invention is further illustrated by the following examples, but the scope of the present invention is not limited to the specific embodiments. The invention extends to any novel feature or any novel combination of features disclosed in this specification and any novel method or process steps or any novel combination of features disclosed.
The gauze used in the present application is conventional medical gauze.
Example 1:
a method for controlling the content of higher alcohol in mulberry fruit wine comprises the following specific steps:
1) selecting fresh mulberry with moderate size and black red color, and cleaning;
2) crushing and pulping the washed mulberry fruit in a wall breaking machine, and filtering the mulberry fruit pulp by four layers of gauze to obtain mulberry fruit juice;
3) mixing mulberry juice and water according to a mass ratio of 2: 1, adding white granulated sugar and SO2Obtaining mulberry juice. The addition amount of the white granulated sugar is 150g/L, SO2The amount of (B) is 50 mg/L.
4) Adding exogenous substances: adding cellulase into Mori fructus juice, standing for 1d, and adding KCl and MgCl into Mori fructus juice2Stirring to dissolve completely, and fermenting Mori fructus wine; the addition amount of the cellulase is 0.18 g/and the addition amount of the KCl is 21 mg/LL; MgCl2The amount of (B) was 19.68 mg/L.
5) Inoculating D254 yeast (commercially available) with inoculation amount of 5% into Mori fructus juice, and fermenting at 25 deg.C for 7D;
6) after the fermentation is finished, filtering the mulberry fruit wine by eight layers of gauze, removing thalli and wine residues in the mulberry wine, and ageing for one month.
7) Adding pectinase into the aged mulberry fruit wine, wherein the addition amount of the pectinase is 1 g/L; stirring at 45 deg.C for 20min, adding compound clarifier for clarification, and filtering with filter paper. The compound clarifying agent is a mixture of gelatin and chitosan; wherein the addition amount of gelatin is 0.6g/L, the chitosan is 0.6g/L, and the clarification treatment conditions are as follows: standing at about 45 deg.C for 48 hr.
8) Sterilizing the clarified Mori fructus wine in 65 deg.C water bath for 30min, naturally cooling, and bottling.
Comparative example 1:
the preparation of mulberry wine was carried out by the method in example 1, and the influence of different addition amounts and kinds of exogenous substances on the total higher alcohols in the mulberry wine was tested under the same conditions. The specific results are shown in the following table:
comparative example 2:
preparation of morous fruit wine was carried out by the method in example 1, but with the reduction of step 4), i.e., without addition of exogenous materials. The rest of the procedure was the same as in example 1.
Test 1:
the contents of higher alcohols were compared between the mulberry wine prepared in example 1 and the mulberry wine prepared in comparative example 2, and the specific results are shown in table 1:
TABLE 1
As can be seen from Table 1, the addition of exogenous substances during the fermentation of mulberry fruit wine helps to reduce the total higher alcohol content of the mulberry fruit wine, and the main higher alcohol content of the mulberry fruit wine is reduced, wherein the reduction effect of isoamyl alcohol with the highest content and the largest proportion in the mulberry fruit wine is the most significant. Therefore, the exogenous substances are added in the fermentation process of the mulberry fruit wine, so that the content of higher alcohols in the mulberry fruit wine can be effectively reduced, the harm effect of the mulberry fruit wine on human bodies is reduced, and the health-care effect of the mulberry fruit wine is improved.
And (3) testing 2:
the physical and chemical indexes of the mulberry fruit wine prepared in example 1 and the mulberry fruit wine prepared in comparative example 2 were measured, and the specific results are shown in table 2:
TABLE 2
As can be seen from Table 2, the alcohol content of the mulberry fruit wine added with the exogenous substances in the fermentation stage is greatly improved compared with that of the mulberry fruit wine not added with the exogenous substances, the residual sugar content is reduced, and the content difference between the total acid and the volatile acid is not large, so that the alcohol content and the residual sugar content meet the industrial standards of fruit wine. The mulberry fruit wine added with the exogenous substances has higher utilization efficiency of sugar and stronger capacity of converting the sugar into alcohol, and improves the quality of the mulberry fruit wine.
And (3) testing:
analytical detection and determination of two mulberry wines (mulberry wine prepared in example 1 and mulberry wine prepared in comparative example 2) by using headspace solid phase microextraction in combination with GC-MC, the specific results are shown in table 3:
TABLE 3
As can be seen from table 3, in example 1, compared with the mulberry wine prepared in comparative example 2, the content of each higher alcohol, the content of ester substances, and the trace components such as phenols and aldehydes in the mulberry wine added with the exogenous substances are relatively low, which indicates that the addition of the exogenous substances in the fermentation process of the mulberry wine not only helps to reduce the content of the higher alcohol, but also improves the ratio of the ester substances to the other trace components.
And (4) testing:
the sensory index of the mulberry wine obtained in example 1 (reduced higher alcohol) was compared with the sensory index of the mulberry wine obtained in comparative example 2 by a panel professional, and the results are shown in table 4.
TABLE 4
As can be seen from Table 4, the mulberry wine with reduced higher alcohol has significantly improved color, aroma, taste or typicality, and the proportion of esters is increased by reducing the proportion of higher alcohol in the mulberry wine, so that the mulberry wine has more significant aroma, more harmonious aroma and taste, and more typicality.
The above examples are only preferred embodiments of the patent, but the scope of protection of the patent is not limited thereto. It should be noted that, for those skilled in the art, without departing from the principle of this patent, several improvements and modifications can be made according to the patent solution and its patent idea, and these improvements and modifications should also be regarded as the protection scope of this patent.

Claims (8)

1. A method for controlling the content of higher alcohol in mulberry fruit wine is characterized in that exogenous substances are added in the process of preparing the mulberry fruit wine, and the specific adding steps are as follows: adding cellulase into Mori fructus juice, standing for 1d, and adding KCl and MgCl into Mori fructus juice2Stirring to dissolve completely, and fermenting Mori fructus wine.
2. The method for controlling the content of higher alcohols in mulberry fruit wine according to claim 1, wherein: the addition amount of the cellulase is 0.1-0.4 g/L; the addition amount of KCl is 10-30 g/L; MgCl2The addition amount of (B) is 10-30 g/L.
3. The method for controlling the content of higher alcohols in mulberry fruit wine according to claim 2, wherein: the method comprises the following specific steps:
1) selecting fresh mulberry with moderate size and black red color, and cleaning;
2) crushing and pulping the washed mulberry fruit in a wall breaking machine, and filtering the mulberry fruit pulp by four layers of gauze to obtain mulberry fruit juice;
3) mixing Mori fructus juice with water at a certain proportion, adding white sugar and SO2Obtaining mulberry juice;
4) adding exogenous substances: adding cellulase into Mori fructus juice, standing for 1d, and adding KCl and MgCl into Mori fructus juice2Stirring to dissolve completely, and fermenting Mori fructus wine;
5) inoculating D254 yeast into Mori fructus juice, inoculating 5% yeast, and fermenting at 25 deg.C for 7D;
6) after fermentation, filtering the mulberry fruit wine by using eight layers of gauze, removing thalli and wine residues in the mulberry wine, and ageing;
7) adding pectinase into aged mulberry fruit wine, stirring at 45 deg.C for 20min, adding compound clarifier, clarifying, and filtering with filter paper;
8) sterilizing the clarified Mori fructus wine in 65 deg.C water bath for 30min, naturally cooling, and bottling.
4. The method for controlling the content of higher alcohols in mulberry fruit wine according to claim 2, wherein: and 6) ageing for one month.
5. The method for controlling the content of higher alcohols in mulberry fruit wine according to claim 2, wherein: the mass ratio of the mulberry juice to the water in the step 3) is 1-3: 1, the addition amount of the white granulated sugar is 130-170 g/L, SO2The addition amount of (B) is 40-60 mg/L.
6. The method for controlling the content of higher alcohols in mulberry fruit wine according to claim 2, wherein: the addition amount of the pectinase in the step 7) is 1-2 g/L.
7. The method for controlling the content of higher alcohols in mulberry fruit wine according to claim 2, wherein: the compound clarifying agent in the step 7) is a mixture of gelatin and chitosan; wherein the addition amount of gelatin is 0.5-0.7 g/L, and the addition amount of chitosan is 0.4-0.6 g/L.
8. The method for controlling the content of higher alcohols in mulberry fruit wine according to claim 2, wherein: the conditions of the clarification treatment in the step 7) are as follows: standing at 40-50 deg.C for 48 hr.
CN201910998198.XA 2019-10-21 2019-10-21 Method for controlling content of higher alcohol in mulberry fruit wine Pending CN110591862A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103614273A (en) * 2013-11-28 2014-03-05 四川理工学院 Method for brewing mulberry fruit wine
CN103881867A (en) * 2014-03-24 2014-06-25 山东省蚕业研究所 Preparation method of mulberry fruit wine
CN105623956A (en) * 2014-11-07 2016-06-01 青岛首泰农业科技有限公司 Method for brewing mulberry wine through fermentation technology
CN108865582A (en) * 2018-08-15 2018-11-23 四川理工学院 A method of reducing mulberry fruit wine volatile acid content

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103614273A (en) * 2013-11-28 2014-03-05 四川理工学院 Method for brewing mulberry fruit wine
CN103881867A (en) * 2014-03-24 2014-06-25 山东省蚕业研究所 Preparation method of mulberry fruit wine
CN105623956A (en) * 2014-11-07 2016-06-01 青岛首泰农业科技有限公司 Method for brewing mulberry wine through fermentation technology
CN108865582A (en) * 2018-08-15 2018-11-23 四川理工学院 A method of reducing mulberry fruit wine volatile acid content

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
孙时光等: "外源添加物对桑椹果酒高级醇的影响", 《食品与发酵工业》 *

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