CN111205953B - Myrtle fermented fruit wine and preparation method thereof - Google Patents
Myrtle fermented fruit wine and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a myrtle fermented fruit wine and a preparation method thereof. The preparation method comprises the steps of treating the myrtle, fermenting the treated myrtle and ageing, wherein the step of treating the myrtle comprises the following steps: steaming myrtle in a water-proof manner by using an acetic acid aqueous solution, and respectively collecting myrtle and liquid to obtain treated myrtle and cooking liquid; the step of fermenting the treated myrtle comprises the following steps: crushing treated myrtle, and adding SO into the obtained fruit pulp 2 And adding sugar to perform main fermentation and after-fermentation to obtain the yeast-containing fermented soybean protein. The myrtle fruit wine prepared by the method has short main fermentation period, and can effectively reduce the content of methanol in the wine body; the obtained fruit wine is purple red, clear, transparent and lustrous, has outstanding aroma of the myrtle, completely retains nutritional ingredients and health care ingredients in the myrtle through the supplement of the cooking liquor, and improves the quality and the health care effect of the myrtle.
Description
Technical Field
The invention relates to a fruit wine, in particular to a myrtle fermented fruit wine and a preparation method thereof.
Background
The fermented fruit wine is made up by using fresh fruit and making it undergo the processes of fermentation by using brewing microorganism (generally yeast) and ageing. In the fermentation process, besides the conversion of saccharides into ethanol and carbon dioxide, a series of volatile aromatic substances and easily absorbed micromolecular compounds can be generated, and play an important role in the aroma generation of the fruit wine, so that the fermented fruit wine has a unique flavor completely different from that of the soaked fruit wine, has low alcohol content, strong fruit aroma and richer nutrition, has a good health care effect, is suitable for people of all ages, accords with the consumption concept of modern wine, and has a wide market development prospect.
Myrtle (Rhodomyrtus tomentosa (air.) Hass) is a plant of Myrtaceae, such as Rhodomyrtus tomentosa, fructus Rhodomyrti, etc., has wide distribution in the wild area in south China, strong growth ability, good stress resistance, and is a green industrial resource with abundant resource and less pollution. The mature myrtle fruit is purple black berry, the pulp is purple red, the content of soluble solid matters is high, the fruit aroma is rich, the myrtle fruit is rich in nutrient components and medicinal components such as saccharides, amino acids, trace elements, anthocyanin and polyphenol, has the effects of promoting blood circulation, dredging collaterals, astringing, stopping diarrhea, tonifying deficiency, stopping bleeding and the like, is usually taken as wild fruit in folks, and is a high-quality fruit wine raw material.
The myrtle fruit contains a large amount of hydrolyzed tannin (products of ellagitannin and gallotannin after microbial conversion are mainly two phenolic acids of ellagic acid and gallic acid), free phenolic acid (gallic acid, protocatechuic acid, caffeic acid and the like) and pectin, so the myrtle fruit is not suitable for being processed into fully fermented fruit wine (Liufang and the like, research and development of myrtle fruit wine, guangxi forestry science, 1997 (3): 20-23). The applicant analyzed that the presence of substantial amounts of tannins, free phenolic acids and pectins was considered unsuitable for processing myrtle into fully fermented wines using brewing microorganisms, based on the following factors:
(1) During the fermentation process, the hydrolyzed tannin components are continuously hydrolyzed under the action of brewing microorganisms to generate free phenolic acid components, and the free phenolic acid components in fruits can seriously inhibit the metabolic capability of the brewing microorganisms after accumulating over a certain amount (Wuhaixia et al, purification, identification and antibacterial activity analysis of ginkgolic acid kernel (Wuhaixia et al, paeonia japonica, china food academy 2015, 15 (3): 207-215; zhao bin et al, inula japonica preparation process research progress, natural product research and development, 2015, 27 1827-1830), so that the fermentation period is obviously longer and even the fermentation is stopped midway;
(2) The existence of a large amount of pectin substances causes large viscosity, poor fermentability and low wine yield when the myrtle brews the fruit wine, the pectin existing in the fruit wine can also greatly increase the subsequent clarification and filtration treatment difficulty, and the stability of the obtained wine body is also poor.
According to the search, in the existing preparation method for producing the myrtle wine by adopting the total fermentation method, the solution which is representative for the adverse effect of a large amount of tannin and pectin on the brewing process of the myrtle wine is as follows:
the invention patent with publication number CN103614274A, firstly crushing the myrtle, directly diluting with water, then fermenting, and reducing the concentration of tannin and pectin in the fermentation liquor of the myrtle by dilution to solve the problem of limited fermentation of brewing microorganism alcohol in the fermentation process. The method is not treated by pectinase, so that tannin and pectin rich in fruits are dissolved out less, and functional components beneficial to human bodies, such as polyphenols and anthocyanins, are not dissolved out easily, so that the health-care effect of the myrtle wine product can be greatly reduced; on the other hand, the pectin removal treatment is not carried out, so that the problem of difficult clarification and filtration treatment is inevitably existed; moreover, compared with the original juice fermentation, the fruit wine obtained by diluting with water and then fermenting has light aroma and taste.
The invention patent with publication number CN107418829A is that the myrtle is firstly crushed, then pectinase and cellulase are added at the same time, and yeast is added to realize synchronous enzymolysis and fermentation, so that the myrtle fruits are fermented for a period of time by themselves to obtain pure myrtle juice. However, the invention does not mention the influence of tannin on subsequent fermentation; moreover, since the myrtle pulp is treated by pectinase, a large amount of pectin is dissolved and decomposed, and a large amount of methanol is generated inevitably, and remains in the fermented wine body, which is very unfavorable for the health of consumers.
The invention patent with publication number CN104974872A is that the myrtle is first blanched and squeezed to obtain fruit juice, and then pectase is used to decompose pectin in the myrtle fruit juice, and then the pectin and the Kyoho grape juice are compounded and fermented to obtain the fully fermented wine of myrtle and Kyoho grape. The method ensures that the myrtle fruits are soft by hot blanching, thereby improving the juice yield, reducing the activities of glycosidase and polyphenol oxidase, and preventing anthocyanin enzymolysis and fruit juice browning; the purposes of improving the clarity of the juice and reducing tannin are realized by the technical means of enzymolysis and glue-discharging clarification; moreover, the juice is firstly squeezed and then subjected to enzymolysis, so that the dissolving-out of tannin and pectin in the fruit can be greatly reduced, the juice is further diluted by the Kyoho grape juice with high proportion, the technical problem that the myrtle is not suitable for whole fermentation wine brewing due to a large amount of tannin and pectin in the fruit is solved, but the myrtle has thick skin and low water content, the direct juicing and juicing rate is low, so that functional components which are beneficial to a human body and comprise rich polyphenols, anthocyanin and the like in the peel and pulp are wasted, the health-care effect of the myrtle wine product is greatly reduced, in addition, the Kyoho grape is mainly used in the mixed fermented juice, and the myrtle fruit fragrance in the obtained fruit wine is not prominent.
According to the invention patent with publication number CN103695271A, the myrtle is repeatedly steamed and then fermented with sweet wine to obtain the myrtle wine. According to the method, a special method for steaming and drying the myrtle (repeated steaming and drying for 8-9 times) is utilized, so that the active ingredients in the myrtle can be exerted to the maximum extent when the myrtle and the sweet wine are soaked together, but a large amount of other polyphenols, anthocyanin and other functional ingredients in the fruit are inevitably lost in the repeated steaming process, the color and the content of the functional ingredients of the finally obtained myrtle fruit wine are low, and the quality of the fruit wine is reduced.
In the literature, research on the brewing process of the myrtle fruit wine (Hufenglin and the like, economic forest research, 1997 (2): 23-26), after the myrtle is treated in different modes, the change of main components in the obtained myrtle is researched and the suitable fruit juice fermentation process is further screened and optimized. Data in the data show that simple blanching treatment (treatment in water at 100 ℃ for 10 min) can effectively remove tannin, but cannot achieve the aim of effectively removing pectin, and the juice yield is low; although the pectin and tannin content in the myrtle fruits are greatly reduced after the blanching and pectinase treatment mode is adopted, the degradation of anthocyanin is reduced, and the juice yield is improved, the tannin and the pectin are only converted into other components such as phenolic acid, methanol and the like through the blanching and pectinase treatment, the components are not removed in advance before juice is squeezed and are transferred into the juice through a squeezing mode, and the phenomena that free phenolic acids generated by tannin hydrolysis and free phenolic acids existing in the fruits inhibit the metabolism of yeasts due to excessive accumulation, so that the fermentation period is prolonged, and the fermentation is even stopped in the fermentation process are still caused; meanwhile, the pectin treated by pectinase also causes a large amount of methanol in the wine.
The invention is provided in view of the above.
Disclosure of Invention
The invention aims to solve the technical problem of providing a myrtle fermented fruit wine with short fermentation period, prominent myrtle fruit fragrance and low methanol content and a preparation method thereof.
In order to solve the technical problems, the invention adopts the following technical scheme:
a preparation method of myrtle fermented fruit wine comprises a treatment step of myrtle, a fermentation step of myrtle after treatment and an aging step, wherein:
the method for treating the myrtle comprises the following steps: steaming myrtle in a water-proof manner by using an acetic acid aqueous solution, and respectively collecting myrtle and liquid to obtain treated myrtle and cooking liquid;
the step of fermenting the treated myrtle comprises the following steps: crushing treated myrtle, and adding SO into the obtained fruit pulp 2 And adding sugar for main fermentation and after-fermentation to obtain the fermented wine.
The applicant finds that tannin, free phenolic acid and pectin substances in the myrtle fruit mainly exist in the pericarp, the myrtle is steamed by adopting an acetic acid aqueous solution in a water-proof way, the formed acidic water vapor can quickly convert protopectin in the pericarp of the myrtle into water-soluble pectin and promote the tannin in the pericarp to be hydrolyzed to generate phenolic acid, and the formed water-soluble pectin, phenolic acid, tannin and other substances drop into a steaming liquid, so that the steaming time is greatly shortened, the removal rate of the pectin and the tannin in the fruit is remarkably improved in the same steaming time, and the fruit aroma of the myrtle can be effectively reserved; furthermore, the fermented myrtle is fermented after being crushed by steaming, and pectin and tannin substances in the fermentation raw materials are effectively removed, so that the content of phenolic acid substances inhibiting the metabolism of saccharomycetes is inevitably reduced in the fermentation process, the inhibition effect of the phenolic acid substances on brewing microorganisms due to excessive accumulation in the fermentation process is reduced and even solved, the period of main fermentation is obviously shortened, and the production cost is reduced; on the other hand, most pectin is removed, so that the problem of difficult clarification and filtration treatment does not exist in the subsequent fermentation process, and the content of methanol in the obtained wine body is also obviously reduced; moreover, most of pectin in the fruits is recycled into the cooking liquor in a macromolecular form through a steaming process, and the problem that methanol is inevitably generated due to pectin decomposition by pectinase does not exist because the pectinase is not added, so that compared with the existing processing mode of carrying out enzymolysis on the pectin by the pectinase, the method has the advantages that the content of the methanol in the wine body can be greatly reduced, and the health of consumers is facilitated; in addition, since the solution used for steaming is acidic, the effective components such as anthocyanins and polyphenols dissolved out of the fruit (particularly, the fruit peel) during steaming can be kept stable after dropping in the steaming solution.
In the above technical solution, in the step of treating the myrtle, the concentration of the aqueous acetic acid solution is preferably greater than or equal to 0.1wt%, more preferably 0.3 to 5.0wt%, and still more preferably 0.3 to 3.0wt%. The time for steaming with acetic acid water solution is greater than or equal to 20min, preferably 25-35min. In this application, the steaming time is measured after the solution is boiled. From the aspects of saving cost and environmental protection, overflowed steam can be collected and further recovered to obtain the acetic acid aqueous solution to be returned for production and use.
In order to achieve the remarkable effect of removing pectin and tannin in a shorter time, the myrtle is soaked in cellulase aqueous solution with the concentration of 0.005-0.015wt% before being steamed by acetic acid aqueous solution in a water-proof way. The soaking time is usually 10-30min. The whole myrtle fruit is soaked in the cellulase aqueous solution for a short time, so that the loosening of a cell structure is facilitated, and the rapid conversion or hydrolysis of the protoplasm and tannin in the myrtle fruit peel in the subsequent steaming process is promoted to release, so that the steaming time is shortened. When the technical scheme that the cellulase aqueous solution is used for soaking and then the water-proof steaming is adopted, the time for performing the water-proof steaming is selected to be more than or equal to 5min, and is preferably 5-20min.
In the above technical solution, in the step of fermenting with the treated myrtle, the SO is 2 The addition amounts of fermentation aids, yeast and sugar and the operation and parameters in the main fermentation and after-fermentation processes are the same as in the prior art. In particular, for SO 2 The addition amount of the fermentation aid and the yeast is preferably controlled to be 20-60mg/L, 50-300mg/L and 0.01-0.50g/L respectively; the adding amount of sugar is controlled to be 200-320g/L in total concentration of soluble total sugar in the whole fermentation process (including sugar contained in the raw material of the myrtle and sugar added in the subsequent fermentation process). The selection of the fermentation aid, the yeast and the sugar is the same as that of the prior art, wherein the fermentation aid is preferably VIVACTIV AROME; the yeast is preferably one or more of Angel wine yeast SY, lalvin wine yeast K1-V1116 and Lalvin wine yeast EC-1118; the sugar is white granulated sugar and/or rock sugar. For the main fermentation, the fermentation is preferably carried out at 18-28 ℃ until the residual sugar content in the fermentation broth is 15-25g/L; filtering the fermented material (air bag or water bag squeezing filtration) after the main fermentation is completed, and performing after-fermentation at 15-18 deg.C until no CO is present 2 Generating bubbles, and pouring to obtain fermented wine.
In order to prevent contamination by other bacteria and improve the quality of the wine body obtained subsequently, SO may be added 2 The fermentation auxiliary agent and the yeast are heated to 28-32 ℃ for fermentation for 1-3 days, and then sugar is added to cool to 18-28 ℃ for main fermentation.
In the technical scheme, the ageing step is to age the fermented wine body. The aging condition and time are the same as those of the prior art, preferably the fermented wine is placed in a container, sealed and placed at 8-14 ℃ for more than 3 months, more preferably the aging time is 6-24 months.
In order to obtain the myrtle fermented fruit wine with richer nutrient components and better health care effect, preferably, the fermented wine body is mixed with the extract obtained by removing pectin from the collected cooking liquor and further recovering acetic acid and water, and then the mixture is aged.
The steps of removing pectin from the cooking liquor and further recovering acetic acid and water to obtain the extract are as follows: cooling the cooking liquor to 15-18 deg.C, standing for 10-24 hr, then continuously cooling to 4-8 deg.C, keeping the temperature, standing until the upper layer of the liquor generates a certain amount of gel, filtering, and respectively collecting filtrate and residue; completely recovering acetic acid and water in the filtrate to obtain extract; and drying the filter residue to obtain the pectin product. Wherein the upper layer of the feed liquid generates a certain amount of gel, which is understood as the condition that a large amount of gel is generated on the upper layer of the feed liquid and the amount of gel is not increased any more in the present application, and the test result of the applicant shows that the feed liquid is usually kept at 4-8 ℃ for 6-10 days. The filtration described in this step is generally carried out using a filter cloth or a sieve (preferably having a pore size of 20 to 80 mesh). The collected filter residue is preferably washed by 50-90v/v% ethanol and then dried, and the drying can be the conventional drying mode such as vacuum drying, air drying or sun drying.
The mixing ratio of the fermented wine body and the extract can be determined as required, and in the present application, it is preferable to mix all the fermented wine body obtained by fermenting the steamed myrtle with all the extract obtained by removing pectin from the cooking liquor collected during the steaming of the same lot of myrtle and further recovering acetic acid and water.
In the technical scheme, after the aging step, the method further comprises the steps of conventional fining clarification, blending, freezing, sterilization and the like so as to obtain the final finished fruit wine.
According to the technical scheme, the raw material myrtle is fresh and mature myrtle without diseases and insect pests. The product is treated by conventional method for removing rotten leaves and twigs, cleaning, draining, etc. before use.
The invention also comprises the myrtle fermented fruit wine prepared by the method. The obtained fruit wine is clear and transparent, has purple red color peculiar to myrtle and is rich in luster; the wine has strong and harmonious aroma, the aroma of the myrtle is prominent, and the wine body is complete, full, fresh and clean.
Compared with the prior art, the invention is characterized in that:
1. according to the method, acetic acid aqueous solution is adopted to steam the myrtle in a water-proof manner, the formed acidic water vapor can quickly convert protopectin in the myrtle peel into water-soluble pectin and promote tannin in the peel to be hydrolyzed to generate phenolic acid, and the formed water-soluble pectin, phenolic acid, tannin and other substances drop into the cooking solution, so that the steaming time is greatly shortened, the removal rate of pectin and tannin in the fruit is remarkably improved within the same steaming time, and the fruit aroma of the myrtle can be effectively reserved; furthermore, the fermented juice is fermented after the steamed myrtle is crushed, and pectin and tannin substances in the fermentation raw materials are effectively removed, so that the content of phenolic acid substances inhibiting metabolism of saccharomycetes is inevitably reduced in the fermentation process, the inhibition effect of the phenolic acid substances on brewing microorganisms due to excessive accumulation in the fermentation process is reduced and even solved, the period of main fermentation is obviously shortened, and the production cost is reduced; on the other hand, most pectin is removed, so that the problem of difficult clarification and filtration treatment does not exist in the subsequent fermentation process, and the content of methanol in the obtained wine body is also obviously reduced; moreover, most of pectin in the fruits is recycled into the cooking liquor in a macromolecular form through a steaming process, and the problem that methanol is inevitably generated due to pectin decomposition by pectinase does not exist because the pectinase is not added, so that compared with the existing processing mode of carrying out enzymolysis on the pectin by the pectinase, the method has the advantages that the content of the methanol in the wine body can be greatly reduced, and the health of consumers is facilitated; in addition, since the solution used for steaming is acidic, the effective components such as anthocyanins and polyphenols dissolved out of the fruit (particularly, the pericarp) during steaming are dropped into the steaming solution, and a stable structure is maintained.
2. Pectin is a component of the cell wall, present along with cellulose, and forms a cohesive bond between adjacent cell layers, holding the plant tissue cells tightly together. According to the method, the whole myrtle fruit is further soaked in the cellulase aqueous solution for a short time before steaming, so that the cell structure is favorably loosened, and the original pectin and tannin in the myrtle fruit peel are promoted to be quickly converted or hydrolyzed and released in the subsequent steaming process, so that the steaming time is shortened, and higher pectin and tannin removal rate can be achieved in the same steaming time.
3. The cooking liquor obtained after the steaming treatment contains a large amount of gallic acid, ellagic acid, gallotannin, ellagitannin and dissolved anthocyanin, and the like, and the substances have various biological activities of oxidation resistance, tumor resistance, bacteria resistance, virus resistance and the like. According to the invention, pectin in the cooking liquor is removed, acetic acid and water are recovered, and the cooking liquor is supplemented to the fermented liquor body for aging, so that nutritional ingredients and health-care ingredients in the myrtle are completely reserved, and the quality and health-care effect of the myrtle liquor are improved; meanwhile, the extract obtained by further processing the cooking liquor can be supplemented, so that tannin and anthocyanin can perform condensation reaction in the wine body, and the color and the stability of the fruit wine are enhanced.
Detailed Description
The present invention will be better understood from the following detailed description of specific examples, which should not be construed as limiting the scope of the present invention.
The myrtle used in the following examples was fresh, mature and free from plant diseases and insect pests, and was collected from Guangxi Guilin, and the results of the tests on the main components of different parts of the fruits were shown in Table 1 below.
TABLE 1 Main component content of different parts of Myrtus communis fruit
Note: all measured in fresh weight.
Example 1
1) Pretreatment of cellulase: selecting 10Kg of fresh and mature myrtle with rotten leaves and small branches removed, cleaning, soaking in 0.01wt% cellulase aqueous solution (the dosage of the cellulase aqueous solution is not higher than that of the myrtle) for 20min, taking out, and draining;
2) Steaming: steaming the myrtle obtained in the step 1) on a 1.0wt% acetic acid aqueous solution which is boiled and steamed for 10min, and respectively collecting the myrtle and liquid to respectively obtain treated myrtle and a cooking liquid;
3) Removing pectin from the cooking liquor and recovering acetic acid and water: cooling the cooking liquor obtained in the step 2) to 15 ℃, preserving heat and standing for 24 hours, continuously cooling to 8 ℃, preserving heat and standing until a large amount of agglomerated gel is generated on the upper layer of the feed liquid and the amount of the gel is not increased basically (standing time is 8 days when the state is reached), filtering the obtained material by using filter cloth, and respectively collecting filtrate and filter residue; concentrating the collected filtrate under reduced pressure to recover acetic acid, and further recovering water until the acetic acid and water are completely recovered to obtain extract; washing the collected filter residue with 50v/v% ethanol, and vacuum drying (80 deg.C) to remove water to obtain milk white pectin product;
4) And (3) fermentation: crushing the treated myrtle obtained in the step 2), and adding SO into the obtained pulp 2 A fermentation auxiliary agent (VIVACTIV AROME) and yeast (Angel wine fruit wine yeast SY), and controlling SO in the obtained material 2 The concentrations of the fermentation aid and the yeast are respectively 60mg/L, 200mg/L and 0.20g/L, the fermentation is carried out for 2 days at the temperature of 30 ℃, then white granulated sugar is added into the fermentation liquor to ensure that the total concentration of soluble total sugar in the whole fermentation process is 280g/L, then the temperature is reduced to 25 ℃ for main fermentation until the content of residual sugar in the fermentation liquor is 20g/L, water bag squeezing filtration is carried out on the material obtained by fermentation after the main fermentation is finished, and the filtrate is subjected to after-fermentation at the temperature of 16 ℃ until no CO exists 2 Generating bubbles, and pouring the bubbles into a tank to obtain fermented wine; 5) Aging: uniformly mixing the fermented wine body obtained in the step 4) with the extract obtained in the step 3) to obtain a stock solution; placing the obtained stock solution in a brewing tank, sealing, and aging at 10 deg.C for 6 months to obtain aged wine solution;
6) Clarification: fining and clarifying the aged wine liquid obtained in the step 5) by using bentonite (the addition amount is 500 mg/Kg), standing and separating, and siphoning out supernate to obtain clarified wine liquid;
7) Blending and freezing: performing sensory and physicochemical detection on the clear wine obtained in the step 6), respectively adjusting sugar and acid indexes in the wine by using cane sugar and citric acid to ensure that the sugar content in the blended wine is 10g/L and the acid content is 7.50g/L, freezing the blended wine at 5 ℃ for 5 days, taking out and filtering, and collecting filtrate;
8) And (3) degerming: filtering the filtrate obtained in the step 7) on a sterilizing filter by using a membrane with the pore diameter of 0.22 mu m, and collecting the filtrate to obtain the semi-dry myrtle fermented fruit wine.
Comparative example 1: non-treatment of myrtle
1) Selecting 10Kg of fresh and mature myrtle with rotten leaves and small branches removed, cleaning and draining;
2) And (3) fermentation: crushing the myrtle obtained in the step 1), and then fermenting, wherein the fermentation process and operation are the same as those in the step 4) of the embodiment 1);
3) Aging: placing the fermented wine body obtained in the step 2) in a ageing tank, sealing, and ageing for 6 months at 10 ℃ to obtain aged wine liquid;
4) Clarification: performing glue-discharging clarification on the aged wine liquid obtained in the step 3) by using bentonite (the adding amount is 500 mg/Kg), and siphoning out supernatant after standing and separating; it should be noted that, since the macromolecular pectin removal step is not carried out on the fermentation raw material of the myrtle, and the pectin is not decomposed by pectinase, even though the same amount of bentonite degumming treatment is carried out in the embodiment 1, a large amount of pectin still exists in the supernatant liquid obtained by siphon suction, and the obtained wine liquid is still opaque;
5) Blending and freezing: performing sensory and physicochemical detection on the clear wine obtained in the step 4), respectively adjusting sugar and acid indexes in the wine by using cane sugar and citric acid to ensure that the sugar content in the blended wine is 10g/L and the acid content is 7.50g/L, freezing the blended wine at 5 ℃ for 5 days, taking out and filtering, and collecting filtrate;
6) And (3) degerming: filtering the filtrate obtained in the step 5) on a sterilizing filter by using a membrane with the pore diameter of 0.22 mu m, and because the membrane is easy to block in the filtering process, the operation of the sterilizing filter is extremely difficult, carrying out pasteurization on the rest filtrate which is not filtered on the sterilizing filter, then standing for separation, and collecting the supernatant to obtain the semi-dry myrtle fermented fruit wine.
Comparative example 2: steaming Myrtus communis for 10min without cellulase treatment
1) Selecting 10Kg of fresh and mature myrtle with rotten leaves and small branches removed, cleaning and draining;
2) Steaming: steaming the myrtle obtained in the step 1) on boiled water with steam for 10min, and respectively collecting the myrtle and liquid to respectively obtain treated myrtle and cooking liquid;
3) Fermentation: crushing the myrtle obtained in the step 2), and then fermenting, wherein the fermentation process and operation are the same as those in the step 4) of the embodiment 1);
4) Aging: placing the fermented wine body obtained in the step 3) in a ageing tank, sealing, and ageing for 6 months at 10 ℃ to obtain aged wine liquid;
5) Clarification: fining and clarifying the aged wine liquid obtained in the step 4) by using bentonite (the addition amount is 500 mg/Kg), standing and separating, and siphoning out supernatant; it should be noted that, because the raw material of myrtle is only subjected to the step of removing the pectin in the macromolecular form by steaming for a short time, the actual removal effect is not good, and the pectin is not decomposed by pectinase, even though the same amount of bentonite is degummed in the embodiment 1, a large amount of pectin still exists in the supernatant liquid obtained by siphoning, and the obtained wine is still opaque;
6) Blending and freezing: performing sensory and physicochemical detection on the clear wine obtained in the step 5), respectively adjusting sugar and acid indexes in the wine by using sucrose and citric acid to ensure that the sugar content in the blended wine is 10g/L and the acid content is 7.50g/L, freezing the blended wine at 5 ℃ for 5 days, taking out the wine, filtering, and collecting filtrate;
7) And (3) degerming: filtering the filtrate obtained in the step 6) on a sterilizing filter by using a membrane with the pore diameter of 0.22 mu m, and because the membrane is easy to block in the filtering process, the operation of the sterilizing filter is extremely difficult, carrying out pasteurization on the rest filtrate which is not filtered on the sterilizing filter, then standing for separation, and collecting the supernatant to obtain the semi-dry myrtle fermented fruit wine.
Comparative example 3: steaming Myrtus communis without cellulase treatment for 5 times with water repeatedly, each for 20min
Comparative example 2 was repeated except that in step 2), steaming was repeated 5 times for 20min with water.
Comparative example 4: treating myrtle with cellulase, steaming with water, and treating with pectinase
1) Selecting 10Kg of fresh and mature myrtle with rotten leaves and small branches removed, cleaning and draining;
2) Steaming: steaming the myrtle obtained in the step 1) on boiled water with steam for 10min, and respectively collecting the myrtle and liquid to respectively obtain treated myrtle and cooking liquid;
3) And (3) fermentation: crushing the myrtle obtained in the step 2), adding pectinase (the addition of the pectinase is 0.01wt% of the weight of the obtained pulp) into the obtained pulp, and performing enzymolysis for 4 hours at the temperature of 30 ℃; after the enzymolysis is finished, adding SO into the feed liquid obtained by the enzymolysis 2 A fermentation auxiliary agent (VIVACTIV AROME) and yeast (Angel wine fruit wine yeast SY), and controlling SO in the obtained material 2 The concentrations of the fermentation aid and the yeast are respectively 60mg/L, 200mg/L and 0.2g/L; then fermenting the materials at 30 ℃ for 2 days, adding white granulated sugar to ensure that the total concentration of soluble total sugar in the whole fermentation process is 280g/L, then cooling to 25 ℃ for main fermentation until the content of residual sugar in the fermentation liquor is 20g/L, performing water sac squeezing filtration on the materials obtained by fermentation after the main fermentation is finished, and performing after-fermentation on the filtrate at 16 ℃ until no CO exists 2 Generating bubbles, and pouring the bubbles into a tank to obtain fermented wine;
4) Aging: placing the fermented wine body obtained in the step 3) in a ageing tank, sealing, and ageing at 10 ℃ for 6 months to obtain aged wine liquid;
5) Clarification: same as example 1, step 6);
6) Blending and freezing: performing sensory and physicochemical detection on the clear wine obtained in the step 5), respectively adjusting sugar and acid indexes in the wine by using cane sugar and citric acid to ensure that the sugar content in the blended wine is 10g/L and the acid content is 7.50g/L, freezing the blended wine at 5 ℃ for 5 days, taking out and filtering, and collecting filtrate;
7) And (3) degerming: the same as the step 8) of the example 1, and finally obtaining semi-dry myrtle fermented fruit wine.
Example 2:
example 1 was repeated except that the soaking operation of the aqueous cellulase solution in step 1) was omitted and the steaming time was changed to 30min in step 2), and the rest was the same as in example 1.
Example 3
1) Pretreatment of cellulase: selecting 10Kg of fresh and mature myrtle with rotten leaves and small branches removed, cleaning, soaking in 0.005wt% cellulase aqueous solution (the dosage of the cellulase aqueous solution is not higher than that of the myrtle) for 30min, taking out, and draining;
2) Steaming: steaming the myrtle obtained in the step 1) on a 3wt% acetic acid aqueous solution which is boiled and is steamed, wherein the time is 10min, and respectively collecting the myrtle and liquid to respectively obtain treated myrtle and a cooking liquid;
3) Removing pectin from the cooking liquor and recovering acetic acid and water: cooling the cooking liquor obtained in the step 2) to 18 ℃, preserving heat and standing for 15h, continuously cooling to 6 ℃, preserving heat and standing until a large amount of agglomerated gel is generated on the upper layer of the feed liquid and the amount of the gel is not increased basically (standing time is 5 days when the state is reached), filtering the obtained material by using filter cloth, and respectively collecting filtrate and filter residue; concentrating the collected filtrate under reduced pressure to recover acetic acid, and further recovering water until the acetic acid and water are completely recovered to obtain extract; washing the collected filter residue with 50v/v% ethanol, and vacuum drying (80 deg.C) to remove water to obtain milk white pectin product;
4) Fermentation: crushing the treated myrtle obtained in the step 2), and adding SO into the obtained fruit pulp 2 A fermentation auxiliary agent (VIVACTIV AROME) and yeast (Lalvin wine fruit wine yeast K1-V1116), and controlling SO in the obtained material 2 The concentrations of the fermentation auxiliary agent and the yeast are respectively 40mg/L, 100mg/L and 0.1g/L,fermenting at 28 deg.C for 3 days, adding white sugar to make total concentration of soluble total sugar 280g/L in the whole fermentation process, cooling to 22 deg.C for main fermentation until total soluble sugar content in the fermentation liquid is 20g/L, performing water bag squeezing filtration on the fermented material after the main fermentation is completed, performing after-fermentation on the filtrate at 15 deg.C until no CO is present 2 Generating bubbles, and pouring the bubbles into a tank to obtain fermented wine;
5) Aging: mixing the fermented wine body obtained in the step 4) with the extract obtained in the step 3) to obtain a stock solution; placing the stock solution in a brewing tank, sealing, and aging at 14 deg.C for 8 months to obtain aged wine solution;
6) Clarification: fining and clarifying the aged wine liquid obtained in the step 5) by using bentonite (the addition amount is 600 mg/Kg), standing and separating, and siphoning out supernate to obtain clarified wine liquid;
7) Blending and freezing: carrying out sensory and physicochemical detection on the clear wine obtained in the step 6), respectively using sucrose and citric acid to adjust indexes of sugar and acid in the wine so that the sugar content in the blended wine is 20g/L and the acid content is 7.50g/L, freezing the blended wine at 8 ℃ for 5 days, taking out the wine, filtering, and collecting filtrate;
8) And (3) degerming: filtering the filtrate obtained in the step 7) on a sterilizing filter by using a membrane with the pore diameter of 0.22 mu m, and collecting the filtrate to obtain the semi-sweet myrtle fermented fruit wine.
Example 4
1) Pretreatment of cellulase: selecting 10Kg of fresh and mature myrtle with rotten leaves and small branches removed, cleaning, soaking in 0.005wt% cellulase aqueous solution (the dosage of the cellulase aqueous solution is not higher than that of the myrtle) for 10min, taking out, and draining;
2) Steaming: steaming the myrtle obtained in the step 1) on a 3wt% acetic acid aqueous solution which is boiled and is steamed for 5min, and respectively collecting the myrtle and liquid to respectively obtain treated myrtle and a cooking liquid;
3) Removing pectin from the cooking liquor and recovering acetic acid and water: cooling the cooking liquor obtained in the step 2) to 16 ℃, preserving heat and standing for 24h, continuously cooling to 5 ℃, preserving heat and standing until a large amount of agglomerated gel is generated on the upper layer of the feed liquid and the amount of the gel is not increased basically (standing time is 5 days when the state is reached), filtering the obtained material by using filter cloth, and respectively collecting filtrate and filter residue; concentrating the collected filtrate under reduced pressure to recover acetic acid, and further recovering water until the acetic acid and water are completely recovered to obtain extract; washing the collected filter residue with 50v/v% ethanol, and vacuum drying (80 deg.C) to remove water to obtain milk white pectin product;
4) Fermentation: crushing the treated myrtle obtained in the step 2), and adding SO into the obtained fruit pulp 2 A fermentation auxiliary agent (VIVACTIV AROME) and yeast (Lalvin wine fruit wine yeast K1-V1118 and) and controlling SO in the obtained material 2 The concentrations of the fermentation aid and the yeast are respectively 40mg/L, 300mg/L and 0.5g/L, the fermentation is carried out for 3 days at the temperature of 28 ℃, then white granulated sugar is added to ensure that the total concentration of soluble total sugar in the whole fermentation process is 280g/L, then the temperature is reduced to 22 ℃ for main fermentation until the content of residual sugar in the fermentation liquor is 20g/L, water sac squeezing filtration is carried out on the materials obtained by fermentation after the main fermentation is finished, the filtrate is subjected to after-fermentation at the temperature of 18 ℃ until no CO exists 2 Generating bubbles, and transferring to obtain fermented wine;
5) Aging: mixing the fermented wine body obtained in the step 4) with the extract obtained in the step 3) to obtain a stock solution; placing the stock solution in aging tank, sealing, and aging at 8 deg.C for 12 months to obtain aged wine solution;
6) Clarification: fining and clarifying the aged wine liquid obtained in the step 5) by using bentonite (the addition amount is 900 mg/Kg), and siphoning out supernatant liquid after standing and separating to obtain clarified wine liquid;
7) Blending, freezing and sterilizing: performing sensory and physical and chemical detection on the clarified wine obtained in the step 6), respectively adjusting sugar and acid indexes in the wine by using cane sugar and citric acid to ensure that the sugar content in the blended wine is 3.5g/L and the acid content is 7.50g/L, standing the blended wine at 4 ℃ for freezing for 7 days, taking out the supernatant without sterilizing and filtering, and collecting the supernatant to obtain the dry myrtle fermented fruit wine.
Example 5
Example 1 was repeated except that step 3) was omitted, and in the aging step, only the fermented wine body was aged, as in example 1.
Example 6
Example 1 was repeated, except that in step 4) the following procedure was followed:
4) Fermentation: crushing the treated myrtle obtained in the step 2), and adding SO into the obtained pulp 2 A fermentation auxiliary agent (VIVACTIV AROME) and yeast (Angel wine fruit wine yeast SY), and controlling SO in the obtained material 2 The concentrations of the fermentation aid and the yeast are respectively 20mg/L, 50mg/L and 0.01g/L, white granulated sugar is further added to ensure that the total concentration of soluble total sugar in the whole fermentation process is 200g/L, then main fermentation is carried out at 18 ℃ until the content of residual sugar in the fermentation liquor is 18g/L, water sac squeezing filtration is carried out on the material obtained by fermentation after the main fermentation is finished, and the filtrate is subjected to after-fermentation at 16 ℃ until no CO exists 2 Generating bubbles, and pouring to obtain fermented wine.
The main components of the treated myrtle (i.e., myrtle for fermentation) of examples 1 to 5 and the respective ratios were analyzed, and the results are shown in table 2 below.
TABLE 2 major components in Myrtus communis fruits after different treatments
As can be seen from the data in the table 2, the technical means provided by the invention is adopted to pretreat the myrtle, so that pectin and tannin substances in the myrtle can be effectively reduced, and adverse effects on whole-fruit fermentation of the myrtle caused by the existence of a large amount of pectin and tannin substances can be greatly avoided.
The main components of the finished myrtle fruit wine obtained in the above examples 1-5 and the respective proportions were analyzed, and the results are shown in the following table 3; the results of the statistics of the yields and the times required for completing the main fermentation in examples 1 to 5 and the respective ratios are shown in Table 3.
Table 3 shows the physical and chemical indexes, the yield and the main fermentation period of the finished fruit wine of the myrtle obtained by fermenting the myrtle after different treatments
As can be seen from the data in Table 3, the fermentation is carried out after the myrtle is pretreated by adopting the technical means of the invention, so that the main fermentation period can be effectively shortened; meanwhile, the pectin and tannin removing substances are not required to add pectinase, so that the defect of high methanol content in the wine body caused by adding pectinase to treat pectin in the prior art is overcome. In addition, the mode of supplementing back the cooking liquor to remove pectin and further recovering acetic acid and water to obtain extract and ageing the extract and fermented liquor together is adopted, so that the total phenols and the anthocyanins are effectively reserved, and compared with the treatment mode in the prior art, the method can more effectively reserve beneficial nutritional ingredients and improve the health-care effect of the finished product liquor.
The appearance and mouthfeel of the finished fruit wines obtained in examples 1-5 and the respective proportions were evaluated, and the results are shown in table 4 below.
TABLE 4 influence of different processes on sensory index of the obtained fruit wine
As can be seen from Table 4, the fully fermented fruit wine prepared by the method is clear and transparent, and has purple red color and luster peculiar to myrtle; the wine has strong and harmonious aroma, the aroma of the myrtle is prominent, and the wine body is complete, full, fresh and clean.
Claims (6)
1. A preparation method of a myrtle fermented fruit wine comprises a treatment step of myrtle, a fermentation step of the treated myrtle and an aging step, and is characterized in that,
the method for treating the myrtle comprises the following steps: steaming Myrtus communis with acetic acid water solution for 20-35min, and collecting Myrtus communis and liquid respectively to obtain treated Myrtus communis and cooking liquid; the method also comprises the steps of removing pectin from the cooking liquor and further recovering acetic acid and water to obtain an extract, and specifically comprises the following steps: cooling the cooking liquor to 15-18 deg.C, standing for 10-24 hr, then continuously cooling to 4-8 deg.C, keeping the temperature, standing until the upper layer of the liquor generates a certain amount of gel, filtering, and respectively collecting filtrate and residue; completely recovering acetic acid and water in the filtrate to obtain extract; drying the filter residue to obtain pectin product;
the step of fermenting the treated myrtle comprises the following steps: crushing treated myrtle, and adding SO into the obtained fruit pulp 2 Adding sugar for main fermentation and after-fermentation to obtain fermented wine;
and the ageing step is to carry out ageing after all fermented wine bodies obtained by fermenting the steamed myrtle and all extractum obtained by removing pectin from the cooking liquor collected during the steaming of the same batch of myrtle and further recovering acetic acid and water are mixed.
2. The method according to claim 1, wherein the myrtle is soaked in an aqueous solution of cellulase at a concentration of 0.005 to 0.015wt% before steaming the myrtle over water with an aqueous solution of acetic acid in the step of treating the myrtle.
3. The method according to claim 1 or 2, wherein the concentration of the aqueous acetic acid solution is 0.1wt% or more in the step of treating the myrtle.
4. The method according to claim 3, wherein the concentration of the aqueous acetic acid solution is 0.3 to 5.0wt% in the step of treating the myrtle.
5. According to the claimsThe process according to claim 1 or 2, wherein in the step of fermentation using the treated myrtle, SO is added 2 The addition amounts of the fermentation aid and the yeast are controlled to be 20-60mg/L, 50-300mg/L and 0.01-0.50g/L respectively in the obtained material.
6. A myrtle fermented fruit wine prepared by the method of any one of claims 1 to 5.
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