CN110903933A - Method for brewing subtropical fruit wine and subtropical fruit wine - Google Patents
Method for brewing subtropical fruit wine and subtropical fruit wine Download PDFInfo
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- CN110903933A CN110903933A CN202010056224.XA CN202010056224A CN110903933A CN 110903933 A CN110903933 A CN 110903933A CN 202010056224 A CN202010056224 A CN 202010056224A CN 110903933 A CN110903933 A CN 110903933A
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- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 62
- 238000000034 method Methods 0.000 title claims abstract description 32
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 38
- 150000002148 esters Chemical class 0.000 claims abstract description 34
- 238000001914 filtration Methods 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 18
- 244000183278 Nephelium litchi Species 0.000 claims description 11
- 240000000560 Citrus x paradisi Species 0.000 claims description 10
- 235000012907 honey Nutrition 0.000 claims description 10
- 108010059892 Cellulase Proteins 0.000 claims description 9
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims description 9
- 240000000249 Morus alba Species 0.000 claims description 9
- 235000008708 Morus alba Nutrition 0.000 claims description 9
- 108010059820 Polygalacturonase Proteins 0.000 claims description 9
- 229940106157 cellulase Drugs 0.000 claims description 9
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 9
- 239000012528 membrane Substances 0.000 claims description 9
- 238000001471 micro-filtration Methods 0.000 claims description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 7
- 229930195729 fatty acid Natural products 0.000 claims description 7
- 239000000194 fatty acid Substances 0.000 claims description 7
- 238000000926 separation method Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- -1 glycerin fatty acid ester Chemical class 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 229940088598 enzyme Drugs 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 2
- 235000015742 Nephelium litchi Nutrition 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 229940105990 diglycerin Drugs 0.000 claims description 2
- 235000011187 glycerol Nutrition 0.000 claims description 2
- 244000061508 Eriobotrya japonica Species 0.000 claims 1
- 239000011148 porous material Substances 0.000 claims 1
- 235000014101 wine Nutrition 0.000 abstract description 5
- 230000014759 maintenance of location Effects 0.000 abstract description 3
- 230000007613 environmental effect Effects 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 14
- 241001092070 Eriobotrya Species 0.000 description 8
- 229960004793 sucrose Drugs 0.000 description 6
- 238000005406 washing Methods 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 4
- 150000007524 organic acids Chemical class 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 238000012812 general test Methods 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020099 pineapple wine Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
Classifications
-
- 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
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Engineering & Computer Science (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)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for brewing subtropical fruit wine and the subtropical fruit wine. The brewing method comprises the following steps: (1) crushing and enzymolysis; (2) fermentation: adding saccharomyces cerevisiae into the fruit juice, fermenting the fruit juice at the temperature of 20-25 ℃, wherein the fermentation time is 5-10 days, and separating pomace from the fruit juice; then adding polyhydroxy ester into the fruit juice, standing and fermenting for 12-20 days at 15-20 ℃; (3) separating and filtering. The long-term retention of the total ester quantity in the fruit wine is achieved through mutual solubility of the polyhydroxy ester and the newly generated ester. The subtropical fruit wine prepared by the invention has the advantages of good clarity, healthy wine seeds, good safety, low cost, higher nutritional value, simple preparation method process, high production efficiency and environmental protection.
Description
Technical Field
The invention belongs to the technical field of fruit wine brewing, and particularly relates to a subtropical fruit wine brewing method and the subtropical fruit wine.
Background
The fruit wine is alcoholic beverage prepared by adding yeast into fruits as raw materials and fermenting, belongs to low-alcohol alcoholic beverage wine, and has the alcoholic strength of more than 10-20 degrees. Generally, the fruit wine has high organic acid content, and the organic acid can stimulate the wine body to cause the fruit wine to have strong sour and astringent taste and rough feeling, so the problem becomes the technical bottleneck of further widening the market and developing the fruit wine in scale. On the other hand, the aroma is used as an important index for evaluating the quality of fermented fruit wine, the aroma of the fruit wine mainly comprises esters, higher alcohols, lower fatty acids, aldehydes and ketones and the like, wherein the esters play a leading role, but the esters with fruit and flower aroma are high in volatility in the processing process of the fruit wine, so that the aroma is easily lost, and the quality of the fruit wine is influenced.
Disclosure of Invention
The invention aims to provide a method for brewing subtropical fruit wine and the subtropical fruit wine.
In order to achieve the purpose, the invention provides a method for brewing subtropical fruit wine, which comprises the following steps:
(1) crushing and enzymolysis: cleaning and crushing fresh subtropical fruits, and adding 20-40% of sucrose and 0.02-0.08% of complex enzyme by weight percentage in the crushing process for enzymolysis;
(2) fermentation: adding saccharomyces cerevisiae into the fruit juice, fermenting the fruit juice at the temperature of 20-25 ℃, wherein the fermentation time is 5-10 days, and separating pomace from the fruit juice; then adding polyhydroxy ester into the fruit juice, standing and fermenting for 12-20 days at 15-20 ℃;
(3) separation and filtration: and taking out supernatant fruit juice, filtering, sterilizing by microwave, and filling to obtain subtropical fruit wine.
Preferably, the subtropical fruit comprises: one or more of honey pomelo, loquat, mulberry and lychee.
Preferably, the complex enzyme comprises: pectinase and cellulase, the pectinase: the cellulase is 2: 1.
Preferably, the polyhydroxy ester comprises: one or more of glycerin fatty acid ester, diglycerin fatty acid ester or polyglycerin fatty acid ester, wherein the addition amount of the polyhydroxy ester is 10-30% (based on the weight percentage of the fruit juice).
Preferably, a microfiltration membrane is adopted for filtering in the step (3), and the aperture of the microfiltration membrane is 0.4-0.6 um.
In order to achieve the above object, the present invention also provides a subtropical fruit wine prepared by the method for brewing the subtropical fruit wine according to any one of the preceding claims.
Preferably, the content of total ester substances in the subtropical fruit wine is 6.2-8.5 g/L.
According to the brewing method of the subtropical fruit wine and the subtropical fruit wine, on one hand, a polyhydroxy ester is added into the original fruit juice, and the hydroxyl on the molecular structure of the polyhydroxy ester is esterified with organic acid generated during fruit fermentation, so that the pH value of the fruit juice is reduced, and the total ester content in the fruit wine is increased; on the other hand, according to the principle of similar intermiscibility, ester substances in the fruit juice are organically and uniformly mixed through the mutual solubility of the residual polyhydroxy ester and the ester newly generated in the fruit juice, the retention time of the total ester quantity in the fruit wine is prolonged, and the effect of retaining the ester fragrance of the fruit wine is achieved.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
The subtropical honey pomelo fruit wine provided by the embodiment of the invention and the brewing method thereof are as follows:
s101: crushing and enzymolysis: washing fresh honey pomelo fruits, crushing, adding 20% of sucrose according to the weight percentage of the fruit juice in the crushing process, and then adding 0.02% of pectinase and 0.01% of cellulase for enzymolysis;
s102: fermentation: adding Saccharomyces cerevisiae into honey pomelo juice, fermenting at 20 deg.C for 5 days, and separating fruit residue and fruit juice; then adding 10% of polyhydroxy ester according to the weight percentage of the fruit juice into the fruit juice, standing and fermenting for 15 days at 15 ℃;
s103: separation and filtration: taking out the supernatant honey pomelo juice, filtering with 0.5 μm microfiltration membrane, sterilizing with microwave, and packaging to obtain subtropical fruit wine.
Example 2
The subtropical litchi fruit wine provided by the embodiment of the invention and the brewing method thereof are as follows:
s101: crushing and enzymolysis: washing and crushing fresh litchi fruits, adding 25% of sucrose according to the weight percentage of juice in the crushing process, and then adding 0.04% of pectinase and 0.02% of cellulase for enzymolysis;
s102: fermentation: adding Saccharomyces cerevisiae into fructus litchi juice, fermenting at 25 deg.C for 7 days, and separating fruit residue and fruit juice; adding 15% of polyhydroxy ester according to the weight percentage of the fruit juice into the fruit juice, standing and fermenting for 20 days at the temperature of 20 ℃;
s103: separation and filtration: and taking out the supernatant litchi juice, filtering by a 0.5-micron microfiltration membrane, sterilizing by microwave, and filling to obtain the subtropical fruit wine.
Example 3
The subtropical loquat fruit wine provided by the embodiment of the invention and the brewing method thereof are as follows:
s101: crushing and enzymolysis: washing and crushing fresh loquat fruits, adding 30% of sucrose according to the weight percentage of the fruit juice in the crushing process, and then adding 0.03% of pectinase and 0.015% of cellulase for enzymolysis;
s102: fermentation: adding Saccharomyces cerevisiae into the fructus Eriobotryae juice, fermenting fructus litchi juice at 22 deg.C for 8 days, and separating fruit residue and fruit juice; adding 20% polyhydroxy ester according to the weight percentage of the fruit juice into the fruit juice, standing and fermenting for 14 days at 18 ℃;
s103: separation and filtration: taking out supernatant loquat juice, filtering with 0.5 μm microfiltration membrane, sterilizing with microwave, and packaging to obtain subtropical fruit wine.
Example 4
The subtropical mulberry fruit wine and the brewing method thereof provided by the embodiment of the invention are as follows:
s101: crushing and enzymolysis: washing and crushing fresh mulberry fruits, adding 35% of sucrose according to the weight percentage of fruit juice in the crushing process, and then adding 0.01% of pectinase and 0.005% of cellulase for enzymolysis;
s102: fermentation: adding Saccharomyces cerevisiae into Mori fructus juice, fermenting at 24 deg.C for 9 days, and separating fruit residue and fruit juice; adding 25% of polyhydroxy ester according to the weight percentage of the fruit juice into the fruit juice, standing and fermenting for 12 days at 16 ℃;
s103: separation and filtration: taking out supernatant mulberry juice, filtering with 0.5 μm microfiltration membrane, sterilizing with microwave, and packaging to obtain subtropical fruit wine.
Example 5
The embodiment of the invention provides subtropical honey pomelo, loquat, litchi and mulberry mixed fruit wine and a brewing method thereof, wherein the method comprises the following steps:
s101: crushing and enzymolysis: washing fresh honey pomelo, loquat, litchi and mulberry fruits, crushing, adding 40% of cane sugar according to the weight percentage of the fruit juice in the crushing process, and then adding 0.05% of pectinase and 0.025% of cellulase for enzymolysis;
s102: fermentation: adding Saccharomyces cerevisiae into mixed juice of honey pomelo, loquat, litchi and mulberry, fermenting the mixed juice at 25 deg.C for 10 days, and separating fruit residue and juice; adding 40% of polyhydroxy ester according to the weight percentage of the fruit juice into the mixed fruit juice, standing and fermenting for 20 days at 15 ℃;
s103: separation and filtration: taking out the mixed juice of the supernatant honey pomelo, the loquat, the litchi and the mulberry, filtering by a microfiltration membrane of 0.5 mu m, sterilizing by microwave, and filling to obtain the subtropical mixed fruit wine.
The subtropical fruit wine and the control group in the embodiments 1-5 are detected, the control group 1 is fruit wine without polyhydroxy ester, the control groups 2 and 3 are fruit wine sold in the market, the fragrance evaluation standard of the pineapple wine is prepared according to the national standard GB/T15038-; the sugar degree test is determined according to GB/T12143-2008 'general analysis of beverages'; the alcohol content test refers to GB/T15038-2006 general test method for wine and fruit wine; detecting the total ester content in the fruit wine by adopting a gas chromatography-mass spectrometry (GC-MS) combined instrument. Specific results are shown in tables 1 and 2.
Table 1 evaluation of flavor of the fruit wine.
Table 2 fruit wine sugar, alcohol and total ester content test results.
From tables 1 and 2, it can be seen that: the subtropical fruit brewed by the brewing method has fruity flavor and strong fragrance, and is harmonious and pleasant; the wine is full, mellow, sour and sweet. The fruit wine of the invention has rich nutritive value, bright color and low sugar degree. Particularly, the total ester content of the fruit wine is high and reaches 6.2-8.5 g/L, the retention time of the total ester amount in the fruit wine is prolonged, and the effect of retaining the ester fragrance of the fruit wine is achieved.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (7)
1. The brewing method of the subtropical fruit wine is characterized by comprising the following steps:
(1) crushing and enzymolysis: cleaning and crushing fresh subtropical fruits, and adding 20-40% of sucrose and 0.02-0.08% of complex enzyme by weight percentage in the crushing process for enzymolysis;
(2) fermentation: adding saccharomyces cerevisiae into the fruit juice, fermenting the fruit juice at the temperature of 20-25 ℃, wherein the fermentation time is 5-10 days, and separating pomace from the fruit juice; then adding polyhydroxy ester into the fruit juice, standing and fermenting for 12-20 days at 15-20 ℃;
(3) separation and filtration: and taking out supernatant fruit juice, filtering, sterilizing by microwave, and filling to obtain subtropical fruit wine.
2. A method of brewing subtropical fruit wine according to claim 1, wherein the subtropical fruit comprises: one or more of honey pomelo, loquat, mulberry and lychee.
3. The method for brewing subtropical fruit wine according to claim 1, wherein the complex enzyme comprises: pectinase and cellulase, the pectinase: the cellulase is 2: 1.
4. A method of brewing subtropical fruit wine according to claim 1, wherein the polyhydroxy ester comprises: one or more of glycerin fatty acid ester, diglycerin fatty acid ester or polyglycerin fatty acid ester, wherein the addition amount of the polyhydroxy ester is 10-30% (based on the weight percentage of the fruit juice).
5. The method for brewing subtropical fruit wine according to claim 1, wherein the step (3) is carried out by filtering with a microfiltration membrane, wherein the pore diameter of the microfiltration membrane is 0.4-0.6 um.
6. A subtropical fruit wine characterized by being prepared by a method for brewing the subtropical fruit wine according to any one of claims 1 to 5.
7. The subtropical fruit wine of claim 6, wherein the content of total ester substances in the subtropical fruit wine is 6.2-8.5 g/L.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010056224.XA CN110903933A (en) | 2020-01-18 | 2020-01-18 | Method for brewing subtropical fruit wine and subtropical fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010056224.XA CN110903933A (en) | 2020-01-18 | 2020-01-18 | Method for brewing subtropical fruit wine and subtropical fruit wine |
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| Publication Number | Publication Date |
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| CN110903933A true CN110903933A (en) | 2020-03-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010056224.XA Pending CN110903933A (en) | 2020-01-18 | 2020-01-18 | Method for brewing subtropical fruit wine and subtropical fruit wine |
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| Country | Link |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1730646A (en) * | 2005-08-04 | 2006-02-08 | 汕头市雅园酿酒有限公司 | Dry type fruit wine brewing method using tropical or subtropical fruit as raw material |
| CN101285023A (en) * | 2007-04-13 | 2008-10-15 | 中国科学院沈阳应用生态研究所 | Red raspberry health wine and brewing process thereof |
-
2020
- 2020-01-18 CN CN202010056224.XA patent/CN110903933A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1730646A (en) * | 2005-08-04 | 2006-02-08 | 汕头市雅园酿酒有限公司 | Dry type fruit wine brewing method using tropical or subtropical fruit as raw material |
| CN101285023A (en) * | 2007-04-13 | 2008-10-15 | 中国科学院沈阳应用生态研究所 | Red raspberry health wine and brewing process thereof |
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Application publication date: 20200324 |