CN111004698A - Preparation method of rosa roxburghii honey fruit wine - Google Patents
Preparation method of rosa roxburghii honey fruit wine Download PDFInfo
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Abstract
The invention belongs to the technical field of wine brewing, and particularly relates to a preparation method of rosa roxburghii honey fruit wine, which comprises the following steps: (1) treating raw materials; (2) juice is taken; (3) adjusting fermentation liquor; (4) inoculating yeast; (5) performing main fermentation; (6) clarifying; (7) aging; (8) hooking and adjusting; (9) filtering and bottling: filtering the blended fruit wine by a filter instrument and bottling; the golden roxburgh rose and honey fruit wine disclosed by the invention takes golden roxburgh rose and honey as raw materials, wherein the golden roxburgh rose is rich in nutrition, contains a large amount of vitamin C and polyphenol, is fragrant in fragrance, is matched with the sweet and mellow taste of the honey, so that the wine is clear and bright, is harmonious in fragrance, fine and refreshing in taste and moderate in sour and astringent taste, has fruit fragrance, honey fragrance and wine fragrance which are harmonious, is unique in flavor, is low in alcoholic strength, more accords with the development trend of great health, and is suitable for people of all ages to drink.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to a preparation method of rosa roxburghii honey fruit wine.
Background
The Jinci pears are named as Guang Zhi Zi Rou pears, seedless Rou pears, Jinci pears and the like, are fruit trees which are produced in early period, high yield, developed root systems and vigorous growth, are produced in the Anshun city of Guizhou province, are unique wild resources in the Anshun city, and have the variety rights. The ripe rosa roxburghii tratt pulp is thick and sour and sweet in taste, the content of vitamin C in the fresh fruit reaches 1133mg/100g, and is 2-11 times higher than that of kiwi fruit, 21 times higher than that of sweet orange, 225 times higher than that of apple and 377 times higher than that of pear; the SOD content in fresh fruits is 6000U/g, which is more than 6 times of that of kiwi fruits, figs, hawthorns and blackberries, which is 12-30 times of that of apples, oranges, pears and grapes, the sugar content of the fruits is 5.04%, the tannin content is 1.53%, while the sugar content of common roxburgh roses is 4.37%, and the tannin content is 5.40%, so the golden roxburgh roses have better mouthfeel than the common roxburgh roses. Besides fresh food, the fruit can be processed into fruit juice, fruit wine, beverage, preserved fruit, jam and the like, has high nutritional value and various medical health-care effects, and has high development and utilization values.
The rosa roxburghii honey fruit wine is a low-alcohol-degree drink which is prepared by taking rosa roxburghii fruits as main raw materials and honey as an auxiliary sugar raw material and combining the characteristics of fruits and honey through fermentation and brewing of saccharomyces cerevisiae. The golden roxburgh rose is eaten independently, has less nutrient components absorbed by a human body and is not convenient to eat directly, is convenient to eat after being processed into fruit wine, improves the added value of the golden roxburgh rose, and widens the market of the golden roxburgh rose.
The invention discloses a preparation method of a roxburgh rose honey fruit wine, which is prepared by cleaning fresh roxburgh rose, removing thorns, crushing into residues, mixing with rock sugar and honey, sealing, fermenting, performing secondary fermentation, performing ultraviolet sterilization, curing, filtering and bottling. If the invention patent in China with the application number of 201710684821.5 discloses a roxburgh rose wine and a preparation method thereof, the roxburgh rose wine comprises 40-50 parts of roxburgh rose, 1-3 parts of honey, 1-3 parts of white sugar and 40-55 parts of edible alcohol by weight, and the preparation method comprises the following steps: cleaning the roxburgh rose, removing thorns and kernels, mixing the roxburgh rose, the honey, the white sugar and the edible alcohol according to the proportion, blending, and cooking at 50-60 ℃ for 12-24 hours to obtain the roxburgh rose beverage. The invention discloses a preparation method of high-quality roxburgh rose fruit wine as disclosed in the Chinese patent with the application number of 201811276505.5, wherein fresh roxburgh rose fruits are soaked and pretreated by a special mixed solution of ferment liquid and clear water, then dried roxburgh rose fruits are prepared as wine brewing raw materials, the dried roxburgh rose fruits are subjected to crushing, clarification treatment and enzymolysis steps in sequence, adjusted to the initial sugar concentration of 230-. The above method has the following problems: 1. the alcohol content is high, which does not accord with the trend of developing low alcohol wine; 2. the stability of the wine body is poor; 3. the nutrient absorption rate is low.
Disclosure of Invention
The invention provides a preparation method of rosa roxburghii honey fruit wine for solving the technical problems.
The method is realized by the following technical scheme:
a preparation method of rosa roxburghii honey fruit wine comprises the following steps:
(1) raw material treatment: precooling fresh rosa roxburghii tratt fruits in a refrigeration house at the temperature of 2-4 ℃, and then transferring the rosa roxburghii tratt fruits into a refrigeration house at the temperature of-20 ℃ for freezing treatment;
(2) juice extraction: naturally thawing frozen Rosa roxburghii Tratt fruit, crushing and squeezing until no juice flows out, collecting juice, placing into a fermentation tank, adding water, adding potassium metabisulfite and pectinase, mixing, sealing, and standing at room temperature overnight to obtain Rosa roxburghii Tratt juice;
(3) adjusting fermentation liquor: detecting pH value and sugar degree value of the fermentation liquor, adding tartaric acid and Mel to adjust pH of the fermentation liquor to 3.0-3.5, and sugar degree of 21-23 ° Brix;
(4) yeast inoculation: activating saccharomyces cerevisiae, adding the activated saccharomyces cerevisiae into fermentation liquor, replacing the top of a fermentation tank cover with a respirator, starting fermentation when bubbles are generated in the respirator, and starting a main fermentation stage;
(5) main fermentation: after fermentation is started, putting the fermentation tank into a low-temperature fermentation chamber for low-temperature fermentation, detecting the fermentation progress by using an alcohol hydrometer and a brix meter during the fermentation, monitoring the pH of fermentation liquor, finishing main fermentation when the specific gravity is reduced to be unchanged and the brix is 0, and adding potassium metabisulfite to terminate the fermentation;
(6) clarification: placing the fermentation liquor after the main fermentation is finished into a cold storage at 2-4 ℃ for standing for 8-10 days, adding a clarifying agent after the first reladling, standing for 10-15 days, and then reladling for the second time;
(7) aging: aging at 2-4 deg.C for 25-30 days;
(8) hooking and adjusting: measuring the pH value of the aged wine liquid obtained in the step (7), and using food-grade KHCO3Adjusting the pH to 3.5-3.7;
(9) filtering and bottling: filtering the blended fruit wine with a filter, and bottling.
The addition amount of the potassium metabisulfite is 48-52 mg/L.
The addition amount of the pectinase is 18-22 mg/L.
In the step (4), the using amount of the saccharomyces cerevisiae is 0.15-0.25 g/L.
The activation mode of the saccharomyces cerevisiae is as follows: mixing nutritional adjuvants, water and Rosa roxburghii juice, treating in uniform magnetic field with magnetic field strength of 3-7T for 5-10min, adding Saccharomyces cerevisiae, and storing at 20-28 deg.C for 20-30 min.
The nutritional auxiliary comprises the following components in parts by weight: 5-8 parts of zinc gluconate, 4-6 parts of calcium lactate and 2-3 parts of cyclodextrin.
The activating process comprises the following steps of activating saccharomyces cerevisiae, a nutrition auxiliary agent, water and rosa roxburghii tratt juice according to the mass ratio: nutritional aids: water: the fruit juice is 1:1:20: 20.
The temperature of the low-temperature fermentation in the step (5) is 18-20 ℃.
In the step (6), the clarifying agent is modified bentonite with the dosage of 98-102 mg/kg.
The modified bentonite is prepared by preparing dilute solution with the mass concentration of 20-25% by calcium citrate malate, and then mixing the dilute solution: bentonite 1: (0.5-0.8), adding bentonite, soaking at 60-65 deg.C for 1-2h, adding maltodextrin 5-10mg/L, and soaking at 70-75 deg.C for 1-2 h.
The standing in the step (6) is to statically stand at room temperature for 3-5 days and then statically stand at 0-8 ℃.
In the step (9), the filtering instrument is a ceramic membrane or a plate and frame filter.
Compared with the prior art, the invention has the beneficial effects that:
the golden roxburgh rose and honey fruit wine disclosed by the invention takes golden roxburgh rose and honey as raw materials, wherein the golden roxburgh rose is rich in nutrition, contains a large amount of vitamin C and polyphenol, is fragrant in fragrance, is matched with the sweet and mellow taste of the honey, so that the wine is clear and bright, is harmonious in fragrance, fine and refreshing in taste and moderate in sour and astringent taste, has fruit fragrance, honey fragrance and wine fragrance which are harmonious, is unique in flavor, is low in alcoholic strength, more accords with the development trend of great health, and is suitable for people of all ages to drink.
The rosa roxburghii honey fruit wine uses honey to adjust the sugar degree of fermentation liquor, and has three advantages: (1) the flavor of the rosa roxburghii tratt fermented wine can be improved, so that the types and the total content of flavor compounds are higher; (2) the addition of the honey is beneficial to the clarification of the rosa roxburghii fermented wine, so that the sensory quality of the wine is better: (3) the honey is helpful for precipitation of polyphenol in the rosa roxburghii tratt, and is beneficial for improving the taste of the rosa roxburghii tratt fermented wine, so that the bitterness and astringency of the rosa roxburghii tratt fermented wine are improved.
The invention adopts low-temperature fermentation, strictly controls the fermentation rate, greatly reduces the nutrient loss caused by too fast fermentation temperature rise and ensures that the flavor of the wine body is not coordinated due to too slow fermentation rate.
Pectinase and potassium metabisulfite are added in the process of preparing the rosa roxburghii tratt juice, so that the pectin content and the methanol content are reduced, the loss of vitamin C is prevented, the activity of effective components is reduced, and the color retention capability and the color stability of the juice are further enhanced.
The invention utilizes the activated yeast for fermentation, shortens the main fermentation time, and can complete the main fermentation within about 3 to5 days; meanwhile, the activated yeast also has the function of adsorbing volatile components, so that the loss of aromatic components is reduced, the fragrance is enhanced, and the activated yeast also has the function of catalyzing the reaction of fermentation products, so that the wine body is stabilized, and the browning is prevented.
The invention utilizes the modified bentonite as a clarifying agent, not only has better clarifying effect, but also has color assisting effect, ensures the activity reduction and content loss of nutrient components such as polyphenol and the like, and can reduce the types and content reduction of volatile components.
The method is simple, not only shortens the main fermentation time, but also does not need the post-fermentation process, greatly reduces the cost, saves the equipment and the like.
Drawings
FIG. 1: electronic tongue radar chart for testing the taste of the golden roxburgh rose fermented wine.
Detailed Description
The following is a detailed description of the embodiments of the present invention, but the present invention is not limited to these embodiments, and any modifications or substitutions in the basic spirit of the embodiments are included in the scope of the present invention as claimed in the claims.
Example 1
A preparation method of rosa roxburghii honey fruit wine comprises the following steps:
(1) raw material treatment: precooling fresh rosa roxburghii tratt fruits in a refrigeration house at the temperature of 2-4 ℃, and then transferring the rosa roxburghii tratt fruits into a refrigeration house at the temperature of-20 ℃ for freezing treatment;
(2) juice extraction: taking frozen rosa roxburghii tratt fruit to naturally unfreeze, crushing and squeezing until no juice flows out, taking juice and filling into a fermentation tank, wherein the fruit juice of rosa roxburghii tratt is prepared according to the following steps: adding water W to 1:1, adding potassium metabisulfite (50mg/L) and pectinase (20mg/L), mixing, sealing, and standing at room temperature overnight to obtain Rosa roxburghii juice;
(3) adjusting fermentation liquor: detecting pH value and sugar degree value of the fermentation liquor, adding tartaric acid and Mel to adjust pH of the fermentation liquor to 3.5, and sugar degree of 22 ° Brix;
(4) yeast inoculation: activating saccharomyces cerevisiae, adding the activated saccharomyces cerevisiae into fermentation liquor according to the proportion of 0.2g/L, replacing the top of a fermentation tank cover with a respirator, starting fermentation when bubbles are generated in the respirator, and starting a main fermentation stage;
(5) main fermentation: after fermentation is started, putting the fermentation tank into a low-temperature fermentation chamber, performing low-temperature fermentation at the temperature of 18-20 ℃, detecting the fermentation progress by using an alcohol hydrometer and a brix meter, monitoring the pH of the fermentation liquid, finishing main fermentation when the specific gravity is reduced to be unchanged and the brix is 0, and adding potassium metabisulfite (50mg/L) to terminate the fermentation;
(6) clarification: placing the fermentation liquor after the main fermentation is finished into a cold storage at 2-4 ℃ for standing for 8-10 days, adding modified bentonite according to the proportion of 100mg/kg after primary reladling, standing for 10 days, and then performing secondary reladling;
(7) aging: aging at 2-4 deg.C for 30 days;
(8) hooking and adjusting: measuring the pH value of the aged wine liquid obtained in the step (7), and using food-grade KHCO3Adjusting the pH to 3.6;
(9) filtering and bottling: filtering the blended fruit wine with ceramic membrane, and bottling;
the activation mode of the saccharomyces cerevisiae is as follows: mixing nutritional adjuvants, water and Rosa roxburghii juice, treating in uniform magnetic field with magnetic field strength of 5T for 5min, adding Saccharomyces cerevisiae, and storing at 20-28 deg.C for 25 min;
the nutritional auxiliary comprises the following components in parts by weight: 7 parts of zinc gluconate, 5 parts of calcium lactate and 2.5 parts of cyclodextrin;
the activated saccharomyces cerevisiae, the nutrition auxiliary agent, the water and the rosa roxburghii tratt juice obtained in the step (2) are prepared from the following components in percentage by mass: nutritional aids: water: fruit juice 1:1:20: 20;
the modified bentonite is prepared by preparing dilute solution with the mass concentration of 20-25% by calcium citrate malate, and then mixing the dilute solution: bentonite 1: adding bentonite in a mass ratio of 0.6, soaking at 60 ℃ for 1.5h, adding maltodextrin in an amount of 8mg/L, and soaking at 72 ℃ for 1.5 h;
the standing in the step (6) is to statically stand at room temperature for 4 days and then statically stand at 0-8 ℃.
Example 2
A preparation method of rosa roxburghii honey fruit wine comprises the following steps:
(1) raw material treatment: precooling fresh rosa roxburghii tratt fruits in a refrigeration house at the temperature of 2-4 ℃, and then transferring the rosa roxburghii tratt fruits into a refrigeration house at the temperature of-20 ℃ for freezing treatment;
(2) juice extraction: taking frozen rosa roxburghii tratt fruit to naturally unfreeze, crushing and squeezing until no juice flows out, taking juice and filling into a fermentation tank, wherein the fruit juice of rosa roxburghii tratt is prepared according to the following steps: adding water W to 4:1, adding potassium metabisulfite (48mg/L) and pectinase (22mg/L), mixing, sealing, and standing at room temperature overnight to obtain Rosa roxburghii juice;
(3) adjusting fermentation liquor: detecting pH value and sugar degree value of the fermentation liquor, adding tartaric acid and Mel to adjust pH of the fermentation liquor to 3.0, and sugar degree of 23 ° Brix;
(4) yeast inoculation: activating saccharomyces cerevisiae, adding the activated saccharomyces cerevisiae into fermentation liquor according to the proportion of 0.15g/L, replacing the top of a fermentation tank cover with a respirator, starting fermentation when bubbles are generated in the respirator, and starting a main fermentation stage;
(5) main fermentation: after fermentation is started, putting the fermentation tank into a low-temperature fermentation chamber, performing low-temperature fermentation at the temperature of 18-20 ℃, detecting the fermentation progress by using an alcohol hydrometer and a brix meter, monitoring the pH of the fermentation liquid, finishing main fermentation when the specific gravity is reduced to be unchanged and the brix is 0, and adding potassium metabisulfite (50mg/L) to terminate the fermentation;
(6) clarification: placing the fermentation liquor after the main fermentation is finished into a cold storage at 2-4 ℃ for standing for 8-10 days, adding the modified bentonite according to the proportion of 98mg/kg after the fermentation liquor is poured into the tank for the first time, standing for 15 days, and pouring into the tank for the second time;
(7) aging: aging at 2-4 deg.C for 25 days;
(8) hooking and adjusting: measuring the pH value of the aged wine liquid obtained in the step (7), and using food-grade KHCO3Adjusting the pH to 3.5;
(9) filtering and bottling: filtering the blended fruit wine with a plate and frame filter, and bottling;
the activation mode of the saccharomyces cerevisiae is as follows: mixing the nutritional auxiliary agent, water and Rosa roxburghii juice, treating in uniform magnetic field with magnetic field strength of 3T for 5min, adding Saccharomyces cerevisiae, and storing at 20 deg.C for 20 min;
the nutritional auxiliary comprises the following components in parts by weight: 5 parts of zinc gluconate, 4 parts of calcium lactate and 2 parts of cyclodextrin;
the activated saccharomyces cerevisiae, the nutrition auxiliary agent, the water and the rosa roxburghii tratt juice obtained in the step (2) are prepared from the following components in percentage by mass: nutritional aids: water: fruit juice 1:1:20: 20;
the modified bentonite is prepared by preparing dilute solution with the mass concentration of 20% from calcium citrate malate, and then mixing the dilute solution: bentonite 1: adding bentonite in a mass ratio of 0.5, soaking for 1h at 60 ℃, adding maltodextrin in an amount of 7mg/L, and soaking for 1h at 70 ℃;
the standing in the step (6) is to statically stand at room temperature for 3 days and then statically stand at 0-8 ℃.
Example 3
A preparation method of rosa roxburghii honey fruit wine comprises the following steps:
(1) raw material treatment: precooling fresh rosa roxburghii tratt fruits in a refrigeration house at the temperature of 2-4 ℃, and then transferring the rosa roxburghii tratt fruits into a refrigeration house at the temperature of-20 ℃ for freezing treatment;
(2) juice extraction: taking frozen rosa roxburghii tratt fruit to naturally unfreeze, crushing and squeezing until no juice flows out, taking juice and filling into a fermentation tank, wherein the fruit juice of rosa roxburghii tratt is prepared according to the following steps: adding 2: 1W water, adding potassium metabisulfite (52mg/L) and pectinase (18mg/L), mixing, sealing, and standing at room temperature overnight to obtain Rosa roxburghii juice;
(3) adjusting fermentation liquor: detecting pH value and sugar degree value of the fermentation liquor, adding tartaric acid and Mel to adjust pH of the fermentation liquor to 3.5, and sugar degree of 21 ° Brix;
(4) yeast inoculation: activating saccharomyces cerevisiae, adding the activated saccharomyces cerevisiae into fermentation liquor according to the proportion of 0.25g/L, replacing the top of a fermentation tank cover with a respirator, starting fermentation when bubbles are generated in the respirator, and starting a main fermentation stage;
(5) main fermentation: after fermentation is started, putting the fermentation tank into a low-temperature fermentation chamber, performing low-temperature fermentation at the temperature of 18-20 ℃, detecting the fermentation progress by using an alcohol hydrometer and a brix meter, monitoring the pH of the fermentation liquid, finishing main fermentation when the specific gravity is reduced to be unchanged and the brix is 0, and adding potassium metabisulfite (50mg/L) to terminate the fermentation;
(6) clarification: placing the fermentation liquor after the main fermentation is finished into a cold storage at 2-4 ℃ for standing for 10 days, adding modified bentonite according to the proportion of 102mg/kg after primary reladling, standing for 15 days, and then performing secondary reladling;
(7) aging: aging at 2-4 deg.C for 30 days;
(8) hooking and adjusting: measuring the pH value of the aged wine liquid obtained in the step (7), and using food-grade KHCO3Adjusting the pH to 3.7;
(9) filtering and bottling: filtering the blended fruit wine with ceramic membrane, and bottling;
the activation mode of the saccharomyces cerevisiae is as follows: mixing the nutritional auxiliary agent, water and Rosa roxburghii juice, treating in a uniform magnetic field with magnetic field intensity of 7T for 10min, adding Saccharomyces cerevisiae, and storing at 28 deg.C for 30 min;
the nutritional auxiliary comprises the following components in parts by weight: 8 parts of zinc gluconate, 6 parts of calcium lactate and 3 parts of cyclodextrin;
the activated saccharomyces cerevisiae, the nutrition auxiliary agent, the water and the rosa roxburghii tratt juice obtained in the step (2) are prepared from the following components in percentage by mass: nutritional aids: water: fruit juice 1:1:20: 20;
the modified bentonite is prepared by preparing dilute solution with the mass concentration of 25% from calcium citrate malate, and then mixing the dilute solution: bentonite 1: adding bentonite in a mass ratio of 0.8, soaking for 2h at 65 ℃, adding maltodextrin in an amount of 10mg/L, and soaking for 2h at 75 ℃;
the standing in the step (6) is to statically stand at room temperature for 5 days and then statically stand at 0-8 ℃.
Example 4
A preparation method of rosa roxburghii honey fruit wine comprises the following steps:
(1) raw material treatment: precooling fresh rosa roxburghii tratt fruits in a refrigeration house at the temperature of 2-4 ℃, and then transferring the rosa roxburghii tratt fruits into a refrigeration house at the temperature of-20 ℃ for freezing treatment;
(2) juice extraction: taking frozen rosa roxburghii tratt fruit to naturally unfreeze, crushing and squeezing until no juice flows out, taking juice and filling into a fermentation tank, wherein the fruit juice of rosa roxburghii tratt is prepared according to the following steps: adding water W to 1:2, adding potassium metabisulfite (50mg/L) and pectinase (20mg/L), mixing, sealing, and standing at room temperature overnight to obtain Rosa roxburghii juice;
(3) adjusting fermentation liquor: detecting pH value and sugar degree value of the fermentation liquor, adding tartaric acid and Mel to adjust pH of the fermentation liquor to 3.5, and sugar degree of 22 ° Brix;
(4) yeast inoculation: activating saccharomyces cerevisiae, adding the activated saccharomyces cerevisiae into fermentation liquor according to the proportion of 0.2g/L, replacing the top of a fermentation tank cover with a respirator, starting fermentation when bubbles are generated in the respirator, and starting a main fermentation stage;
(5) main fermentation: after fermentation is started, putting the fermentation tank into a low-temperature fermentation chamber, performing low-temperature fermentation at the temperature of 18-20 ℃, detecting the fermentation progress by using an alcohol hydrometer and a brix meter, monitoring the pH of the fermentation liquid, finishing main fermentation when the specific gravity is reduced to be unchanged and the brix is 0, and adding potassium metabisulfite (50mg/L) to terminate the fermentation;
(6) clarification: placing the fermentation liquor after the main fermentation is finished into a cold storage at 2-4 ℃ for standing for 8-10 days, adding modified bentonite according to the proportion of 100mg/kg after primary reladling, standing for 10 days, and then performing secondary reladling;
(7) aging: aging at 2-4 deg.C for 30 days;
(8) hooking and adjusting: measuring the pH value of the aged wine liquid obtained in the step (7), and using food-grade KHCO3Adjusting the pH to 3.6;
(9) filtering and bottling: filtering the blended fruit wine with ceramic membrane, and bottling;
the activation mode of the saccharomyces cerevisiae is as follows: mixing nutritional adjuvants, water and Rosa roxburghii juice, treating in uniform magnetic field with magnetic field strength of 5T for 5min, adding Saccharomyces cerevisiae, and storing at 20-28 deg.C for 25 min;
the nutritional auxiliary comprises the following components in parts by weight: 8 parts of zinc gluconate, 6 parts of calcium lactate and 3 parts of cyclodextrin;
the activated saccharomyces cerevisiae, the nutrition auxiliary agent, the water and the rosa roxburghii tratt juice obtained in the step (2) are prepared from the following components in percentage by mass: nutritional aids: water: fruit juice 1:1:20: 20;
the modified bentonite is prepared by preparing dilute solution with the mass concentration of 20-25% by calcium citrate malate, and then mixing the dilute solution: bentonite 1: adding bentonite in a mass ratio of 0.6, soaking at 60 ℃ for 1.5h, adding maltodextrin in an amount of 8mg/L, and soaking at 72 ℃ for 1.5 h;
the standing in the step (6) is to statically stand at room temperature for 4 days and then statically stand at 0-8 ℃.
Comparative example 1
The difference from the embodiment 1 is that: and (6) selecting bentonite as a clarifying agent.
Comparative example 2
The difference from the embodiment 1 is that: the activation mode of the saccharomyces cerevisiae is as follows: mixing the nutritional adjuvants, water, fructus Rosae Normalis juice, and Saccharomyces cerevisiae, and storing at 20-28 deg.C for 25 min.
Comparative example 3
The difference from the embodiment 1 is that: the activation mode of the saccharomyces cerevisiae is as follows: mixing the nutritional adjuvants, water, fructus Rosae Normalis juice, and Saccharomyces cerevisiae at 20-28 deg.C for 25 min.
Comparative example 4
The difference from the embodiment 1 is that: the modified bentonite is prepared by preparing dilute solution with the mass concentration of 20% from calcium citrate malate, and then mixing the dilute solution: bentonite 1: adding bentonite in a mass ratio of 0.5, and soaking for 2h at 60 ℃.
Comparative example 5
The difference from the embodiment 1 is that: (5) main fermentation: after the fermentation is started, the fermentation tank is placed in a fermentation chamber, fermentation is carried out at the temperature of 25-28 ℃, during the fermentation, an alcohol hydrometer and a brix meter are used for detecting the fermentation progress, meanwhile, the pH value of the fermentation liquid is monitored, when the specific gravity is reduced to be unchanged and the brix is 0, the main fermentation is finished, and potassium metabisulfite (50mg/L) is added to stop the fermentation.
Comparative example 6
The difference from the embodiment 1 is that: replacing honey with sucrose.
Test example 1
The fruit wines prepared in example 1 and comparative example were subjected to sensory evaluation, the evaluation criteria are shown in table 1, and the evaluation results are shown in table 2;
TABLE 1
TABLE 2
Test example 2
Performing physical and chemical index analysis on the fruit wine prepared in the example 1 and the comparative example, and measuring the alcoholic strength by adopting GB/T15038-2006; measuring flavone by using Ribes burejense flavone extraction process research (Liu Chang published); vitamin C in the juice beverage is determined by adopting a 2, 6-dichloroindophenol sodium method (Li Shujing publication); the reducing sugar is measured by a DNS (trinitrosalicylic acid) method; dry extract, total acid, volatile acid, free SO2Total SO2The content is measured according to GB/T15038-2006; the results are shown in Table 3;
TABLE 3
Test example 3
The fruit wine prepared in example 1 and the fruit wine prepared in the comparative example are subjected to aroma component analysis, and headspace solid phase microextraction is adopted to determine aroma components, wherein the aroma components comprise the following components:
1.1 sample preparation
Headspace solid phase microextraction: putting 8mL fruit wine sample into a 20mL headspace bottle, adding 2g NaCl to promote fragrance volatilization, adding 20 μ L of 0.4914mg/mL internal standard 2-octanol solution, covering and sealing, balancing in a water bath kettle at 45 ℃ for 10min, extracting for 40min, analyzing for 5min by a GC-MS combined instrument, and starting the instrument to collect data;
1.2 GC-MS analysis conditions
Gas chromatography conditions: a chromatographic column: DB-5MS quartz capillary column (30m × 0.25mm, 0.25 μm); the temperature of a sample inlet is 230 ℃; temperature programming: 35 deg.C (keeping for 4min), 10 deg.C/min to 100 deg.C (keeping for 3min), 6 deg.C/min to 150 deg.C (keeping for 2 min); raising the temperature to 230 ℃ at a speed of 10 ℃/min (keeping for 3 min); carrier gas: he (99.999%); pressure: 47.7kPa, column flow: 1.0mL/min, and the split ratio is 4: 1;
mass spectrum conditions: an ionization mode EI; electron energy 70 eV; the ion source temperature is 220 ℃; the temperature of a four-level bar is 150 ℃; the mass spectrum scanning range is 50-550 m/z; an acquisition mode: full scanning; the solvent was delayed for 3 min.
1.3 internal Standard preparation
Taking 15 mu L of 2-octanol standard substance, diluting to a constant volume of 25mL volumetric flask with absolute ethyl alcohol until the concentration of the standard solution is 0.4914mg/mL, sealing, and placing in a refrigerator for refrigeration;
1.4 qualitative and quantitative aroma component
Collecting mass spectrograms corresponding to the various spectral peaks by a GC-MS combined instrument, performing spectrum library retrieval by NIST 08, and determining the aroma components by combining similarity and retention indexes;
calculation of the retention index RI: normal alkane standard substances (C3-C9; C10-C25) are injected according to the condition of 1.3.2 to obtain the retention time of the normal alkane, the retention index RI value of each component is calculated according to a temperature programming formula, and is compared with the retention indexes of various substances in a spectrum library, and the chemical components are determined by combining with similarity qualification.
Wherein tx, tn and tn +1 are respectively retention time (min) of the component to be analyzed and the outflow peak of normal alkane (tn < tx < tn +1) with the carbon number of n and n + 1;
performing semi-quantitative analysis by adopting an internal standard method (2-octanol) to determine the content of each aroma component in the rosa roxburghii tratt fermented wine; the concentration of the internal standard 2-octanol in the extraction system is 1225.4 mug/L, the correction factor is 1, and the content of the aroma component to be detected is calculated by comparing the peak area ratio of the component to be detected and the internal standard substance;
the content of the aroma component to be measured is the peak area of the aroma component to be measured multiplied by the concentration of the internal standard substance multiplied by f/the peak area of the internal standard substance
In the formula: f is the correction factor of each aroma component to the internal standard substance.
Each wine sample is measured at least three times in parallel, and the average value and the standard deviation are calculated;
1.5 qualitative and quantitative results for aroma components are shown in Table 4
TABLE 4
| Example 1 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 | Comparative example 6 | |
| Alcohols compound (mu g/L) | 1902 | 2792 | 3011 | 2814 | 3927 | 4052 | 1743 |
| EstersCompound (mu g/L) | 5401 | 4051 | 3826 | 4137 | 4281 | 3795 | 4520 |
The inventor detects the rosa roxburghii tratt juice obtained in the step (2) of the embodiment 1 and the comparative example, and finds that the aroma components in the total 85 types include 18 types of alcohols, 35 types of esters, 7 types of acids, 7 types of aldehydes and ketones, 7 types of terpenes, 8 types of alkanes and 3 types of other types, and then the aroma component changes are detected through the main fermentation and clarification processes, and are shown in tables 5 and 6:
TABLE 5 aroma component types after main fermentation
| Example 1 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 | Comparative example 6 | |
| Alcohol compound (seed) | 17 | 15 | 16 | 12 | 11 | 15 | 11 |
| Esters compounds (seed) | 32 | 28 | 26 | 30 | 24 | 26 | 26 |
| Acid compound (seed) | 7 | 5 | 7 | 5 | 6 | 6 | 7 |
| Aldehyde ketone compound (seed) | 7 | 6 | 6 | 5 | 5 | 7 | 6 |
| Terpene compounds (seed) | 7 | 7 | 5 | 6 | 7 | 6 | 3 |
| Alkane compound (seed) | 8 | 7 | 6 | 7 | 7 | 8 | 6 |
| Other classes of compounds | 3 | 2 | 2 | 3 | 2 | 3 | 2 |
TABLE 6 aroma component types after clarification treatment
Wherein, after the main fermentation and clarification treatments of the example 1 and the comparative example, the contents of 3-methyl-1-butanol, ethyl octanoate, ethyl hexanoate, ethyl 4-octenoate, ethyl 3-octenoate, isoamyl acetate and D-limonene were analyzed, and the loss rate of aroma components by the clarification treatment is shown in Table 7, compared with the case of the main fermentation:
TABLE 7 loss of fragrance component
| Example 1 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 | Comparative example 6 | |
| 3-methyl-1-butanol (%) | 3.6 | 6.7 | 5.5 | 10.4 | 8.6 | 9.3 | 5.6 |
| Octanoic acid ethyl ester (%) | 4.3 | 8.2 | 13.4 | 11.5 | 9.4 | 10.7 | 4.6 |
| Hexanoic acid ethyl ester (%) | 2.1 | 5.6 | 2.8 | 3.6 | 4.1 | 5.2 | 2.9 |
| 4-Octenoic acid ethyl ester (%) | 3.4 | 10.1 | 7.6 | 8.4 | 3.3 | 5.6 | 3.8 |
| 3-Octenoic acid ethyl ester (%) | 2.2 | 9.6 | 2.7 | 2.0 | 8.1 | 6.0 | 3.2 |
| Isoamyl acetate (%) | 1.8 | 8.1 | 9.3 | 2.1 | 2.7 | 6.7 | 2.6 |
| D-limonene (%) | 1.1 | 4.8 | 7.6 | 7.2 | 1.5 | 1.9 | 4.3 |
The above description is only a preferred embodiment of the present invention, and is not intended to limit the invention in any way, and any simple modification, equivalent change and modification made to the above embodiment according to the technical spirit of the present invention are within the scope of the technical solution of the present invention without departing from the technical solution of the present invention.
Test example 4
The taste analysis and detection system of electronic tongue taste system SA402B (Intelligent sensor technology Co., Ltd.) is used for detecting the taste of wine sample, and has CAO, COO, AEI, AAE and CTO5 sensors for respectively detecting sour taste, bitter taste, astringent taste, delicate flavor and salty taste. The data acquisition time of each sample is 150s, each sample is tested for 3 times in parallel, and the detection of the electronic tongue is performed by 5 sensors to obtain eight groups of taste indexes of acidity, bitterness, astringency, saltiness, delicate flavor, bitter aftertaste, astringent aftertaste and richness.
Claims (10)
1. A preparation method of rosa roxburghii honey fruit wine is characterized by comprising the following steps:
(1) raw material treatment: precooling fresh rosa roxburghii tratt fruits in a refrigeration house at the temperature of 2-4 ℃, and then transferring the rosa roxburghii tratt fruits into a refrigeration house at the temperature of-20 ℃ for freezing treatment;
(2) juice extraction: naturally thawing frozen Rosa roxburghii Tratt fruit, crushing and squeezing until no juice flows out, collecting juice, placing into a fermentation tank, adding water, adding potassium metabisulfite and pectinase, mixing, sealing, and standing at room temperature overnight to obtain Rosa roxburghii Tratt juice;
(3) adjusting fermentation liquor: detecting pH value and sugar degree value of the fermentation liquor, adding tartaric acid and Mel to adjust pH of the fermentation liquor to 3.0-3.5, and sugar degree of 21-23 ° Brix;
(4) yeast inoculation: activating saccharomyces cerevisiae, adding the activated saccharomyces cerevisiae into fermentation liquor, replacing the top of a fermentation tank cover with a respirator, starting fermentation when bubbles are generated in the respirator, and starting a main fermentation stage;
(5) main fermentation: after fermentation is started, putting the fermentation tank into a low-temperature fermentation chamber for low-temperature fermentation, detecting the fermentation progress by using an alcohol hydrometer and a brix meter during the fermentation, monitoring the pH of fermentation liquor, finishing main fermentation when the specific gravity is reduced to be unchanged and the brix is 0, and adding potassium metabisulfite to terminate the fermentation;
(6) clarification: placing the fermentation liquor after the main fermentation is finished into a cold storage at 2-4 ℃ for standing for 8-10 days, adding a clarifying agent after the first reladling, standing for 10-15 days, and then reladling for the second time;
(7) aging: aging at 2-4 deg.C for 25-30 days;
(8) hooking and adjusting: measuring the pH value of the aged wine liquid obtained in the step (7), and using food-grade KHCO3Adjusting the pH to 3.5-3.7;
(9) filtering and bottling: filtering the blended fruit wine with a filter, and bottling.
2. The preparation method of the rosa roxburghii honey fruit wine according to claim 1, wherein the activation mode of the saccharomyces cerevisiae is as follows: mixing nutritional adjuvants, water and Rosa roxburghii juice, treating in uniform magnetic field with magnetic field strength of 3-7T for 5-10min, adding Saccharomyces cerevisiae, and storing at 20-28 deg.C for 20-30 min.
3. The preparation method of the rosa roxburghii honey fruit wine according to claim 2, wherein the nutritional auxiliary comprises the following components in parts by weight: 5-8 parts of zinc gluconate, 4-6 parts of calcium lactate and 2-3 parts of cyclodextrin.
4. The preparation method of the rosa roxburghii honey fruit wine according to claim 2, wherein the activated saccharomyces cerevisiae, the nutrition auxiliary agent, the water and the rosa roxburghii fruit juice are prepared from the following components in percentage by mass: nutritional aids: water: the fruit juice is 1:1:20: 20.
5. The preparation method of the rosa roxburghii honey fruit wine according to claim 1, wherein the temperature of the low-temperature fermentation in the step (5) is 18-20 ℃.
6. The preparation method of the rosa roxburghii honey fruit wine according to claim 1, wherein in the step (6), the clarifying agent is modified bentonite, and the dosage of the clarifying agent is 98-102 mg/kg.
7. The preparation method of the rosa roxburghii honey fruit wine according to claim 6, wherein the modified bentonite is prepared by preparing calcium citrate malate into a dilute solution with the mass concentration of 20-25%, and then mixing the dilute solution: bentonite 1: (0.5-0.8), adding bentonite, soaking at 60-65 deg.C for 1-2h, adding maltodextrin 5-10mg/L, and soaking at 70-75 deg.C for 1-2 h.
8. The method for preparing the rosa roxburghii honey fruit wine according to claim 1, wherein the standing in the step (6) is statically placed at room temperature for 3-5 days, and then statically placed at 0-8 ℃.
9. The preparation method of the rosa roxburghii honey fruit wine according to claim 1, wherein the addition amount of the potassium metabisulfite is 48-52 mg/L.
10. The method for preparing the rosa roxburghii honey fruit wine according to claim 1, wherein the addition amount of the pectinase is 18-22 mg/L.
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| CN113549517A (en) * | 2021-08-30 | 2021-10-26 | 贵州理工学院 | Low-temperature preparation method of roxburgh rose fermented wine |
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