CN111171996A - Method for reducing methanol content in apple fermented wine - Google Patents

Abstract

The invention relates to a method for reducing the content of methanol in apple fermented wine; the invention adopts apple juice as raw material for fermentation, and the pectin content in the fermentation liquor is reduced at the beginning of the fermentation; adding bentonite suspension with the concentration of 5% -10% after activation and dilution into the apple juice to enable the content of the bentonite in the apple juice to be 1.0-5.0 g/kg; fermenting at 10-22 ℃, inhibiting the activity of pectinase at low temperature and reducing pectin decomposition; after the alcohol fermentation meets the requirement, the fermentation liquor is immediately cooled to be close to the freezing point of the apple wine, and key processes such as yeast separation and the like are carried out to produce the apple fermented wine with low methanol content. The content of methanol in the cider prepared by the method is between 1.41mg/L and 1.54mg/L, and is reduced by 68 to 71 percent compared with the wine liquid without bentonite treatment.

Description

Method for reducing methanol content in apple fermented wine

Technical Field

The invention relates to a method for reducing the content of methanol in an apple fermented wine, in particular to a method for making the apple fermented wine with low content of methanol, and belongs to the technical field of food processing.

Background

The apple wine has the characteristics of rich fruit flavor, rich nutrition and the like, so the apple wine is deeply popular with consumers. Meanwhile, the apple wine is an important way for finely and deeply processing apples and an important means for solving the problem of excess apples. However, methanol is inevitably generated in the brewing process of the fermented wine, because the pectin content in the apple raw material is high. The methanol in the cider is mainly formed by the decomposition of pectin in raw materials under the action of pectin methylesterase. Methanol is a nerve poison, has special selection function on optic nerves and retina, and can cause temporary or permanent visual disturbance and blindness; methanol is slowly oxidized in a human body, the generated formaldehyde and formic acid are not easy to be discharged out of the body, and the toxicity of the formaldehyde and the formic acid is far higher than that of the methanol. Therefore, the fruit wine market is concerned about the content of methanol more and more.

At present, the document reports that the methanol content can be obviously reduced by the heat treatment of raw materials; phenolic acid, tannin, etc. are added to inhibit pectin esterase activity and reduce methanol content. There is no more mature method for reducing the methanol content of fermented wines. Bentonite, which swells after absorbing water, has colloidal properties, has a strong adsorption capacity, is commonly used as a clarifier, and has not been studied on the reduction of methanol. Therefore, the invention takes apples as raw materials, adopts bentonite for adsorption, reduces the content of methanol in the cider, can improve the quality of the cider, can fully utilize production area resources, reduces the production cost, and provides new technology and new process for the production of the cider.

Disclosure of Invention

In order to solve the problems, the invention provides a method for reducing the content of methanol in apple fermented wine, which adopts apple juice fermentation to reduce the introduction of pectin in the fermentation process and further reduce the generation of methanol; adding activated bentonite into the apple juice to enable the content of the bentonite in the apple juice to be 1.0-5.0 g/kg; separating yeast and precipitate in time, further reducing pectin content in the fermentation liquor and further reducing methanol. The apple wine prepared by the method is clear and transparent and has luster, the methanol content is 1.41-1.54 mg/L, the methanol content is reduced by 68-71% compared with the wine without bentonite treatment, and the effect of reducing the methanol content in the apple fermented wine is obvious.

A method for reducing the content of methanol in cider comprises the following steps:

1) squeezing fructus Mali Pumilae to obtain juice;

2) activating bentonite: adding hot water of 60-80 ℃ into the bentonite until the hot water submerges the bentonite, fully and uniformly mixing, and standing for 24 hours for activation at room temperature. Diluting the activated bentonite with the apple juice prepared in the step 1) to 5% -10% to obtain bentonite suspension;

3) adding the bentonite suspension prepared in the step 2) into the rest apple juice in the step 1) to ensure that the content of bentonite in the apple juice is 1.0-5.0 g/kg, and fully and uniformly mixing;

4) inoculating active dry wine yeast according to a yeast specification, and carrying out alcoholic fermentation at 10-22 ℃;

5) after the alcohol fermentation meets the requirement, immediately cooling the fermentation liquor to be close to the freezing point of the cider and separating yeast;

6) ageing, clarifying and filtering. And (5) filling to obtain the finished apple wine.

The invention has the beneficial effects that:

the invention adopts apple juice as raw material for fermentation, and the pectin content in the fermentation liquor is reduced at the beginning of the fermentation; adding bentonite suspension with the concentration of 5% -10% after activation and dilution into the apple juice to enable the content of the bentonite in the apple juice to be 1.0-5.0 g/kg; fermenting at 10-22 ℃, inhibiting the activity of pectinase at low temperature and reducing pectin decomposition; after the alcohol fermentation meets the requirement, the fermentation liquor is immediately cooled to be close to the freezing point of the apple wine, and key processes such as yeast separation and the like are carried out to produce the apple fermented wine with low methanol content. The content of methanol in the cider prepared by the method is between 1.41mg/L and 1.54mg/L, and is reduced by 68 to 71 percent compared with the wine liquid without bentonite treatment (figure 1). Meanwhile, the method is utilized to reduce the content of methanol in the cider and simultaneously is more beneficial to the stability of the cider, and the obtained wine is clear, transparent, glossy, light yellow, rich in apple aroma, harmonious in fruity wine aroma, balanced in taste, mellow and soft in mouthfeel, long in aftertaste and good in typicality.

Description of the drawings:

FIG. 1 shows the effect of reducing methanol in cider according to the invention

A, picture A: the invention is a comparison graph of the effect of reducing the methanol content in the cider; and B, drawing: the method reduces the methanol percentage in the cider;

as can be seen from A picture, the apple wine prepared by the invention has low methanol content which is 1.41 mg/L-1.54 mg/L; as can be seen from the graph B, the methanol content in the cider can be obviously reduced by adding the bentonite, and compared with the cider without being treated by the bentonite, the method can reduce the methanol content by 68-71 percent.

Detailed Description

And (4) comparison treatment:

1) selecting healthy apples, and juicing for later use;

2) inoculating active dry wine yeast into apple juice according to the proportion of 0.25g/kg, and performing alcoholic fermentation at 22 ℃;

3) measuring the sugar degree by using a sugar meter in the fermentation process, and immediately cooling the fermentation liquor to be close to the freezing point of the cider and separating yeast when the residual sugar reaches the final sugar degree of the cider to be prepared;

4) ageing, clarifying and filtering. And (5) filling to obtain the finished apple wine.

In the following examples, because the activated bentonite is viscous, it is difficult to distribute uniformly in apple juice if it is added directly to apple juice without dilution; therefore, the activated bentonite needs to be diluted into bentonite suspension with the concentration of 5% -10% and then added into the apple juice.

Example 1

1) Selecting healthy apples, and juicing for later use;

2) activating bentonite: adding 60 deg.C hot water into bentonite until the bentonite is submerged, mixing, standing at room temperature for 24 hr (recording the mass of hot water used, and calculating the concentration of bentonite). Diluting the activated bentonite with the apple juice prepared in the step 1) to 5% to obtain bentonite suspension; standby;

3) adding bentonite suspension which is activated and diluted to 5% in the step 2) into the rest apple juice prepared in the step 1), so that the content of bentonite in the apple juice is 1.5g/kg, and fully and uniformly mixing;

4) inoculating active dry wine yeast into apple juice according to the proportion of 0.25g/kg, and performing alcoholic fermentation at 10 ℃;

5) measuring the sugar degree by using a sugar meter in the fermentation process, and immediately cooling the fermentation liquor to be close to the freezing point of the cider and separating yeast when the residual sugar reaches the final sugar degree of the cider to be prepared;

6) ageing, clarifying and filtering. And (5) filling to obtain the finished apple wine.

Example 2

1) Selecting healthy apples, and juicing for later use;

2) activating bentonite: adding 80 deg.C hot water into bentonite until the bentonite is submerged, mixing, and standing at room temperature for 24 hr. Diluting activated bentonite with apple juice to obtain suspension with concentration of 5%;

3) adding activated bentonite suspension into apple juice to make the content of bentonite in apple juice be 2.5g/kg, and mixing well;

4) inoculating active dry wine yeast into apple juice according to the proportion of 0.25g/kg, and performing alcoholic fermentation at 22 ℃;

5) measuring the sugar degree by using a sugar meter in the fermentation process, and immediately cooling the fermentation liquor to be close to the freezing point of the cider and separating yeast when the residual sugar reaches the final sugar degree of the cider to be prepared;

6) ageing, clarifying and filtering. And (5) filling to obtain the finished apple wine.

TABLE 1 cider index

Note: (1) the apple wine prepared by the method has obviously reduced methanol content, and can reduce the methanol content by 68-71%.

(2) The cider wine prepared by the method has high transparency and more stable wine body.

Claims (1)

1. A method for reducing the content of methanol in cider is characterized by comprising the following steps:

1) squeezing fructus Mali Pumilae to obtain juice;

2) activating bentonite: adding hot water of 60-80 ℃ into bentonite until the hot water submerges the bentonite, fully and uniformly mixing, and standing at room temperature for 24h for activation; diluting the activated bentonite with the apple juice prepared in the step 1) to 5% -10% to obtain bentonite suspension;

3) adding the bentonite suspension prepared in the step 2) into the rest apple juice in the step 1) to ensure that the content of bentonite in the apple juice is 1.0-5.0 g/kg, and fully and uniformly mixing;

4) inoculating active dry wine yeast according to a yeast specification, and carrying out alcoholic fermentation at 10-22 ℃;

5) after the alcohol fermentation meets the requirement, immediately cooling the fermentation liquor to be close to the freezing point of the cider and separating yeast;

6) aging, clarifying, and filtering to obtain final product cider wine.

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