CN111647473B - Preparation method of fermented grape health wine - Google Patents
Preparation method of fermented grape health wine Download PDFInfo
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- CN111647473B CN111647473B CN202010597433.5A CN202010597433A CN111647473B CN 111647473 B CN111647473 B CN 111647473B CN 202010597433 A CN202010597433 A CN 202010597433A CN 111647473 B CN111647473 B CN 111647473B
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Abstract
The application discloses a preparation method of fermented grape health wine, which comprises the following steps: preparing wine grape juice: crushing fresh wine grape, removing stalks, filtering and sterilizing to obtain wine grape juice; preparing eurotium cristatum seed liquid: inoculating eurotium cristatum lawn into wine-brewing grape juice to obtain eurotium cristatum seed liquid; fermentation of eurotium cristatum seed liquid: inoculating the eurotium cristatum seed liquid into wine-brewing grape juice for fermentation to obtain primary fermentation liquid; and (3) yeast fermentation: adding high-activity yeast liquid into the primary fermentation liquid, and fermenting to obtain secondary fermentation liquid; fermentation of lactic acid bacteria: and inoculating lactobacillus into the secondary fermentation liquid, and fermenting to obtain a fermentation stock solution. The grape health wine prepared by the preparation method of the fermented grape health wine provided by the application has the advantages of strong bouquet fragrance of wine body, low alcohol content and harmonious taste, and simultaneously plays the health care effects of eurotium cristatum and grape wine and the synergistic effect of the eurotium cristatum and the grape wine.
Description
Technical Field
The application relates to the technical field of food processing, in particular to a preparation method of fermented grape health-care wine.
Background
The grape has good taste and high nutritive value. The content of glucose in the ripe berries reaches 10% -30%, and glucose is the main component. The multiple fruit acids in fructus Vitis Viniferae are helpful for digestion, and the food can invigorate spleenAnd regulating the stomach. The grape contains minerals such as calcium, potassium, phosphorus, iron, and vitamins such as vitamin B 1 Vitamin B 2 Vitamin B 6 Vitamin C, vitamin P and the like, and also contain various amino acids required by human bodies, so that the grapes are beneficial to neurasthenia and over-fatigue. Researches show that the grape can better prevent the formation of thrombus compared with aspirin, can reduce the serum cholesterol level of a human body, can reduce the cohesion of platelets, and has a certain effect on preventing cardiovascular and cerebrovascular diseases. The daily consumption of a proper amount of fresh grapes not only can reduce the risk of cardiovascular diseases, but also is particularly beneficial to the health of patients with ischemic heart diseases and atherosclerotic heart diseases. The flavonoids in the fresh grapes can 'clean' blood and prevent the formation of cholesterol plaques.
Disclosure of Invention
Aiming at the problems in the prior art, the application provides the preparation method of the fermented grape health-care wine which has strong aroma of wine body fungus flowers, low alcohol content and harmonious taste, and simultaneously exerts the health-care effects of eurotium cristatum and grape wine and the synergistic effects of eurotium cristatum and grape wine.
In order to achieve the purpose, the following technical scheme is adopted in the application.
1. The preparation method of the fermented grape health wine is characterized by comprising the following steps:
preparing wine grape juice: crushing fresh wine grape, removing stalks, filtering and sterilizing to obtain wine grape juice;
preparing eurotium cristatum seed liquid: inoculating eurotium cristatum lawn into wine-brewing grape juice to obtain eurotium cristatum seed liquid;
fermentation of eurotium cristatum seed liquid: inoculating the eurotium cristatum seed liquid into wine-brewing grape juice for fermentation to obtain primary fermentation liquid;
yeast fermentation: adding high-activity yeast liquid into the primary fermentation liquid, and fermenting to obtain secondary fermentation liquid;
fermentation of lactic acid bacteria: and inoculating lactobacillus into the secondary fermentation liquid, and fermenting to obtain a fermentation stock solution.
2. The preparation method of the fermented grape health wine according to item 1, wherein the preparation process of the wine brewing grape juice comprises the following steps:
crushing and removing stalks of fresh wine grapes, filtering with multilayer gauze, and sterilizing the obtained filtrate at 60-70 ℃ for 25-35min, preferably at 65 ℃ for 30min to obtain wine grape juice.
3. The preparation method of the fermented grape health wine according to item 2, wherein 6-12 layers of gauze are used for filtering, preferably 8 layers of gauze are used for filtering.
4. The preparation method of the fermented grape health wine according to item 1, wherein the preparation process of the eurotium cristatum seed liquid comprises the following steps:
adding 25-35mg/L SO into the wine-brewing grape juice 2 Preferably 30mg/L of SO 2 Meanwhile, inoculating eurotium cristatum lawn, and performing shaking culture at the temperature of 26-32 ℃ and preferably 30 ℃ for 8-15 days, preferably 10 days to obtain eurotium cristatum seed liquid;
the inoculation amount of eurotium cristatum lawn is 1-2 cm per 100mL of grape juice for brewing wine 2 The Eurotium cristatum lawn.
5. The method for preparing the fermented grape health wine according to item 4, wherein the Eurotium cristatum lawn needs to be activated on a PDA inclined plane before being inoculated into the filtrate.
6. The preparation method of the fermented grape health wine according to item 4, wherein the content of eurotium cristatum in the eurotium cristatum seed liquid is 10-15 g/L.
7. The preparation method of the fermented grape health wine according to any one of items 1 to 6, wherein the fermentation process of the eurotium cristatum seed liquid comprises the following steps: inoculating the eurotium cristatum seed liquid into wine-brewing grape juice according to the inoculation proportion of 10-20% by volume, preferably 13-17% by volume, carrying out shake culture at 26-32 ℃ and preferably 30 ℃, and ending fermentation when residual sugar is reduced to 30-55g/L and preferably 50 g/L.
8. The method for preparing the fermented grape health wine according to item 7, wherein the initial sugar concentration in the wine brewing grape juice is controlled to be 130-180g/L, preferably 150 g/L.
9. The preparation method of the fermented grape health wine according to any one of claims 1 to 6, wherein the yeast fermentation process is as follows: adding high activity yeast liquid into the primary fermentation liquid, fermenting at 16-25 deg.C, preferably 18 deg.C for 10-20 days, intermittently aerating, and stopping fermentation when the residual sugar concentration is lower than 2 g/L.
10. The preparation method of the fermented grape health wine according to the item 9, wherein the preparation process of the high-activity yeast liquid is as follows: and (2) putting active dry yeast into water at 35-40 ℃, uniformly dispersing to form yeast suspension, then adding the wine brewing grape juice into the yeast solution, uniformly dispersing, keeping the temperature at 20-25 ℃, standing and activating for 20-30 min.
11. The method for preparing the fermented grape health wine according to item 10, wherein the mass ratio of the active dry yeast to the water is 1 (10-30), preferably 1: 20.
12. The method for preparing fermented grape health wine according to item 10, wherein the active dry yeast is one or more of Angel brand fruit wine yeast, Dibos fruit wine yeast, and Saint family fruit wine yeast, preferably Angel brand fruit wine yeast.
13. The method for preparing the fermented grape health wine according to the item 9, wherein the initial sugar concentration in the fermentation tank is controlled to be 200-300g/L, SO, before the high-activity yeast liquid is added into the primary fermentation liquid 2 The concentration is 20-100mg/L, preferably the initial sugar concentration is controlled to be 260g/L, and SO 2 The concentration was 50 mg/L.
14. The method for preparing fermented grape health wine according to item 9, wherein 0.1-5mg/L vitamin B is added while or after the high-activity yeast solution is inoculated 1 Preferably 0.5 mg/L; the yeast inoculation amount is 10 3 -10 7 cfu/mL, preferably a yeast inoculum size of 10 6 cfu/mL。
15. The preparation method of the fermented grape health wine according to any one of items 1 to 6, wherein the fermentation process of the lactic acid bacteria is as follows: inoculating lactobacillus into the secondary fermentation liquid, wherein the inoculation amount of the lactobacillus is more than 10 6 cfu/mL, fermenting in a closed environment with the temperature of 16-25 ℃, preferably 18 ℃ and the pH of 3.0-4.0, and ending the fermentation of the lactic acid bacteria when the concentration of the malic acid is reduced to be less than 0.2g/L or the concentration of the D-lactic acid is more than 0.2g/L to obtain a fermentation stock solution.
16. The method for producing a fermented grape health wine according to claim 15, wherein the lactic acid bacteria are one or more selected from the group consisting of lactobacillus delbrueckii, lactobacillus acidophilus, lactobacillus sake and alcococcus alcoholic beverage, and preferably alcococcus alcoholic beverage.
17. The method for preparing a fermented grape health wine according to item 15, wherein the lactic acid bacteria needs to be activated before being inoculated into the secondary fermentation broth.
18. The preparation method of the fermented grape health wine according to item 15, wherein the fermented stock solution obtained after the lactobacillus fermentation is finished is filtered by using 200-mesh nylon silk cloth to obtain fermented wine liquid, the fermented wine liquid is kept at 65 ℃ for 30min, cooled to room temperature and naturally precipitated for 20-40d to obtain the fermented grape health wine.
The grape health wine prepared by the preparation method of the fermented grape health wine provided by the application has the advantages of strong bouquet fragrance of wine body, low alcohol content and harmonious taste, and simultaneously plays the health care effects of eurotium cristatum and grape wine and the synergistic effect of the eurotium cristatum and the grape wine. The preparation process skillfully utilizes the characteristic that the eurotium cristatum can produce aroma and active ingredients such as statins substances by using a high-sugar culture medium, but cannot tolerate alcohol. Therefore, the fermentation of eurotium cristatum is firstly carried out, then the alcohol fermentation of saccharomycetes is carried out, and finally the malic acid-lactic acid fermentation of lactic acid bacteria is carried out. The Eurotium cristatum mycelium can be used as filter cake by filtering together with sedimentary yeast, sedimentary lactobacillus, etc. Improve the filtration efficiency and improve the biological stability of the wine body.
Detailed Description
The following description of the exemplary embodiments of the present application, including various details of the embodiments of the present application to assist in understanding, should be taken as exemplary only. Accordingly, those of ordinary skill in the art will recognize that various changes and modifications of the embodiments described herein can be made without departing from the scope and spirit of the present application. Also, descriptions of well-known functions and constructions are omitted in the following description for clarity and conciseness.
The application provides a preparation method of fermented grape health wine, which comprises the following steps:
the method comprises the following steps: preparing wine grape juice:
crushing fresh wine grape, removing stalks, filtering, and sterilizing to obtain wine grape juice.
Step two: preparing eurotium cristatum seed liquid:
inoculating eurotium cristatum into the wine-making grape juice to obtain eurotium cristatum seed liquid; aims to provide an excellent growth environment for eurotium cristatum.
Step three: fermentation of eurotium cristatum seed liquid:
inoculating the eurotium cristatum seed liquid into wine-brewing grape juice for fermentation to obtain primary fermentation liquid; aims to carry out the process of producing fragrance and active substances of the eurotium cristatum before alcohol fermentation, and avoid the condition that the eurotium cristatum cannot grow by carrying out alcohol fermentation firstly.
Step four: yeast fermentation:
and adding high-activity yeast liquid into the primary fermentation liquid, and fermenting to obtain secondary fermentation liquid.
Step five: fermentation of lactic acid bacteria:
and inoculating lactobacillus into the secondary fermentation liquid, and fermenting to obtain a fermentation stock solution. Aims to improve the defect of high malic acid content in the wine body, improve the harmony and palatability of the wine body.
The eurotium cristatum has strong amylase, cellulase and lipase activities, and can produce various active ingredients such as extracellular polysaccharide, natural antibacterial substances, antioxidant active substances and the like. The fermentation product has high safety and no toxic or side effect, and the eurotium cristatum can generate pleasant fungus flower fragrance in the liquid culture process.
In the present application, the preparation process of wine grape juice comprises the following steps:
crushing fresh wine grape, removing stalk, filtering with multilayer gauze, sterilizing the filtrate at 60-70 deg.C for 25-35min, preferably at 65 deg.C for 30min, and obtaining wine grape juice.
In the application, fresh wine grapes are crushed and stemmed, and are filtered by 6-12 layers of gauze, preferably 8 layers of gauze.
In the present application, the preparation process of the eurotium cristatum seed liquid comprises the following steps:
adding SO 25-35mg/L into the wine brewing grape juice 2 Preferably 30mg/L of SO 2 Meanwhile, inoculating eurotium cristatum lawn, and then performing shake culture at the temperature of 26-32 ℃, preferably 30 ℃ for 8-15 days, preferably 10 days, to obtain eurotium cristatum seed liquid. Adding SO 2 On one hand, the growth of mixed bacteria is inhibited, and on the other hand, the quality of the wine body is improved, and the biological and chemical stability of the wine body is improved. The inoculation amount of eurotium cristatum lawn is 1-2 cm per 100ml of grape juice for brewing wine 2 The Eurotium cristatum lawn.
In this application, the Eurotium cristatum lawn needs to be activated on a PDA slant before being inoculated into the filtrate.
In the application, the content of the eurotium cristatum in the eurotium cristatum seed liquid is 10-15 g/L. The method for measuring the content of eurotium cristatum in the eurotium cristatum seed liquid comprises the following steps: and filtering the eurotium cristatum seed liquid by using filter paper to obtain solid part of eurotium cristatum, drying the solid part at 60 ℃, and weighing to obtain the content of the eurotium cristatum in the eurotium cristatum seed liquid.
The content of the Eurotium cristatum in the seed liquid of the Eurotium cristatum can be 10g/L, 10.1g/L, 10.2g/L, 10.3g/L, 10.4g/L, 10.5g/L, 10.6g/L, 10.7g/L, 10.8g/L, 10.9g/L, 11g/L, 11.1g/L, 11.2g/L, 11.3g/L, 11.4g/L, 11.5g/L, 11.6g/L, 11.7g/L, 11.8g/L, 11.9g/L, 12g/L, 12.1g/L, 12.2g/L, 12.3g/L, 12.4g/L, 12.5g/L, 12.6g/L, 12.7g/L, 12.8g/L, 12.9g/L, 13.3g/L, 13.4g/L, 12.5g/L, 12.6g/L, 12.7g/L, 12.8g/L, 13.9g/L, 13.3g/L, 13.4g/L, 13.7g/L, 1g/L, 10.7g/L, 1g/L, 10.8g/L, 10.2g/L, 10.8g/L, 10.1g/L, 10.8g/L, 10.2g/L, 10g/L, 10.1g/L, 10.2g/L, 10.1g/L, 10.6g/L, 10.7g/L, 10.1g/L, 10.7g/L, 10.1g/L, 1g/L, 10.8g/L, 10.6g/L, 10.1g/L, 10.6g/L, 10g/L, 10.7g/L, 10g/L, 1g/L, 10.1g/L, 1g/L, 10.2g/L, 10.6g/L, 1g/L, 10.1g/L, 1g/L, 10.2g/L, 1g/L, 10.7g/L, 1g/L, 10.1g/L, 1g/L, 10.2g/L, 10.1g/L, 10.7g/L, 10.2g/L, 10.6g/L, 10.2g/L, 1g/L, 10.1g/L, 1g/L, 10.7g/L, 10, 13.4g/L, 13.5g/L, 13.6g/L, 13.7g/L, 13.8g/L, 13.9g/L, 14g/L, 14.1g/L, 14.2g/L, 14.3g/L, 14.5g/L, 14.6g/L, 14.7g/L, 14.8g/L, 14.9g/L, 15 g/L.
In the present application, the fermentation process of the eurotium cristatum seed liquid comprises the following steps: inoculating the eurotium cristatum seed liquid into wine-brewing grape juice according to the inoculation proportion of 10-20% by volume, preferably 13-17% by volume, carrying out shake culture at 26-32 ℃ and preferably 30 ℃, and ending fermentation when residual sugar is reduced to 30-55g/L and preferably 50 g/L.
The inoculation proportion of the eurotium cristatum seed liquid can be 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5% or 20% by volume.
In the present application, the initial sugar concentration in said wine grape must is controlled to be 130-180g/L, preferably 150 g/L.
When the initial sugar concentration in the wine-brewing grape juice is lower than 180g/L of 130-. Aims to ensure the carbon source and the energy source consumed by the growth of eurotium cristatum and increase the formation of aroma substances.
The initial sugar concentration in the wine grape juice can be 130g/L, 135g/L, 140g/L, 145g/L, 150g/L, 155g/L, 160g/L, 165g/L, 170g/L, 175g/L and 180 g/L.
In the present application, the yeast fermentation process is: adding high activity yeast liquid into the primary fermentation liquid, fermenting at 16-25 deg.C, preferably 18 deg.C for 10-20 days, intermittently aerating, and stopping yeast fermentation when the residual sugar concentration is lower than 2 g/L.
The method for detecting the residual sugar content is the prior art and a Fehling reagent method is commonly used.
In the present application, the preparation process of the high-activity yeast liquid is as follows: placing active dry yeast in water of 35-40 deg.C, dispersing uniformly to form yeast solution, adding wine brewing grape juice into the yeast solution, dispersing uniformly, keeping temperature at 20-25 deg.C, standing and activating for 20-30 min.
In the present application, the mass ratio of the active dry yeast to water is 1 (10-30), preferably 1: 20.
The mass ratio of the active dry yeast to the water can be 1:10, 1:11, 1:12, 1:13, 1:14, 1:15, 1:16, 1:17, 1:18, 1:19, 1:20, 1:21, 1:22, 1:23, 1:24, 1:25, 1:26, 1:27, 1:28, 1:29, 1: 30.
In the present application, the active dry yeast is one or more than two of Angel brand wine yeast, Diboshi wine yeast and Saint family wine yeast, preferably Angel brand wine yeast.
In the application, before the high-activity yeast liquid is added into the primary fermentation liquid, the initial sugar concentration in the fermentation liquid is controlled to be 200-300g/L, and SO 2 The concentration is 20-100mg/L, preferably the initial sugar concentration is controlled to be 260g/L, and SO 2 The concentration is 50 mg/L.
In the application, 0.1-5mg/L vitamin B is added at the same time or after the high-activity yeast liquid is inoculated 1 Preferably 0.5mg/L, to reduce the production of acetaldehyde and acetone.
The inoculation amount of the yeast is 10 3 -10 7 cfu/mL, preferably, the yeast inoculum size is 10 6 cfu/mL。
In the present application, the fermentation process of the lactic acid bacteria is: inoculating lactobacillus into the secondary fermentation liquid, wherein the inoculation amount of the lactobacillus is more than 10 6 cfu/mL, fermenting in a closed environment with the temperature of 16-25 ℃, preferably 18 ℃ and the pH value of 3.0-4.0, and finishing the fermentation of the lactic acid bacteria when the concentration of the malic acid is reduced to be less than 0.2g/L or the concentration of the D-lactic acid is more than 0.2g/L to obtain a fermentation stock solution.
In the present application, the lactic acid bacteria are selected from one or more of lactobacillus delbrueckii, lactobacillus acidophilus, lactobacillus sake and alcanococcus oeni, preferably, alcanococcus oeni.
In the present application, the lactic acid bacteria need to be activated before being inoculated into the secondary fermentation broth.
In the application, the fermented liquor is obtained by filtering the fermented stock solution obtained after the lactobacillus fermentation is finished by using 200-mesh nylon silk cloth, preserving the temperature of the fermented liquor at 65 ℃ for 30min, cooling to room temperature, and naturally precipitating for 20-40d to be drunk or aged in a rotary tank (storage SO of dry red grape health-care liquor) 2 The concentration is 20-30mg/L, and the bottling concentration is 10-30 mg/L; storage SO of dry white grape health wine 2 The concentration is 30-40mg/L, and the bottling concentration is 20-30 mg/L).
In the present application, the wine grape can be pinli bead, cabernet sauvignon, vintage wine, black pinle, snake dragon bead, chardonnay, camet, etc.
Examples
The Eurotium cristatum strain is the Eurotium cristatum strain with the preservation number of CGMCC No. 15395.
The experimental methods used in the following examples are all conventional methods, unless otherwise specified.
Materials, reagents and the like used in the following examples are commercially available unless otherwise specified.
Example 1
Preparing wine grape juice:
crushing newly-picked Cabernet Sauvignon, removing stalks, filtering with 8 layers of gauze to obtain juice, and sterilizing at 60 deg.C for 30min to obtain wine brewing Cabernet Sauvignon grape juice.
Preparing eurotium cristatum seed liquid: adding 30mg/L SO into the wine brewing Cabernet Sauvignon grape juice 2 Inoculating eurotium cristatum lawn activated from a PDA inclined plane, and performing shaking culture at 30 ℃ for 10 days to obtain the eurotium cristatum seed liquid. The content of eurotium cristatum in the eurotium cristatum seed liquid is 12 g/L.
And (3) fermentation stage of eurotium cristatum: inoculating eurotium cristatum seed liquid into wine grape nephelinum griseum grape juice sterilized at 65 deg.C for 30min at an inoculation ratio of 10% by volume, performing shake culture at 26 deg.C (spraying and transferring to jar), and reducing residual sugar to 50g/L to obtain primary fermentation liquid.
And (3) a yeast fermentation stage: adding Angel brand fruit wine high-activity yeast liquid (placing Angel brand fruit wine active dry yeast in 35-40 deg.C water, dispersing uniformly to form yeast solution, adding vinpocessed grape juice into the yeast solution, dispersing uniformly, maintaining the temperature at 25 deg.C, activating for 30min to obtain Angel brand fruit wine high-activity yeast liquid, wherein the mass ratio of Angel brand fruit wine active dry yeast to water is 1: 20.) and sucrose, the initial sugar concentration in the fermentation tank is controlled to 260g/L, and SO concentration is controlled to be 260g/L 2 The concentration is 50mg/L, the inoculation amount of high-activity yeast of Angel brand fruit wine is 10 3 cfu/mL, fermenting at 26 deg.C for 10 days, intermittently aerating (spraying and pouring), adding 0.5mg/L VB at the beginning of alcoholic fermentation 1 The yield of acetaldehyde and acetone can be reduced, and the yeast alcohol fermentation is finished when the concentration of residual sugar reaches 2g/L, so as to obtain secondary fermentation liquid.
And (3) lactic acid bacteria fermentation stage: inoculating lactobacillus (the lactobacillus is wine liquor coccus, and needs to be activated before inoculation) into the secondary fermentation liquid at 16 deg.C, wherein the inoculation amount of lactobacillus is 10 7 cfu/mL, and the pH value is 3.2, and the fermentation stock solution is obtained through closed fermentation.
And (3) carrying out split charging consumption or aging preservation on the grape health wine: filtering the fermentation stock solution with 200-mesh nylon silk cloth to obtain the fermentation wine solution, preserving the temperature of the fermentation wine solution at 65 ℃ for 30min, cooling to room temperature, and performing natural precipitation for 40d to obtain the fermentation type grape health wine.
Examples 2 to 9 and comparative examples 1 to 2 were different from example 1 in the inoculation amount and fermentation temperature of Eurotium cristatum, the inoculation amount and fermentation temperature of yeast, the inoculation amount and fermentation temperature of lactic acid bacteria, and details are shown in Table 1.
Example 10 is different from example 4 in that Eurotium cristatum, yeast and lactic acid bacteria are added at the same time.
Comparative example 3 differs from example 4 in that comparative example 3 was not inoculated with Eurotium cristatum fermentation.
Comparative example 4 is different from example 4 in that comparative example 4 is not inoculated with lactic acid bacteria for fermentation.
Comparative example 5 differs from example 4 in that the fermentation sequence is different, and comparative example 5 performs yeast fermentation, then eurotium cristatum fermentation, and finally lactobacillus fermentation.
COMPARATIVE EXAMPLE 6 wine for marketing (7 years oak barrel Cabernet dry red wine, great choice in great wall)
Table 1 shows the raw material parameters of each example and comparative example
Test examples
1. Evaluation of appearance score, smell, taste and harmony of wine
The wine produced in examples 1 to 9 and comparative examples 1 to 5 and the wine provided in comparative example 6 were evaluated by 115 adults who were randomly selected, and the evaluation results are shown in Table 3. The wine body is evaluated by 4 indexes of appearance score, smell, taste and harmony, each index is fully divided into 10 points, and the total score is 40 points. The evaluation criteria are shown in table 2.
TABLE 2 wine identification
Table 3 shows the effects of appearance score, smell, taste and harmony of the wines of examples and comparative examples
And (3) knotting: the grape wine and the commercial grape wine prepared by the quality control embodiment and the comparative example scheme have the advantages that the indexes of the Eurotium cristatum fermented grape health wine, such as taste, smell, harmony and the like, are optimal, and the market prospect is optimistic.
2. Evaluation of nutrient composition
The wine samples prepared (purchased) in examples 1 to 10 and comparative examples 1 to 6 were examined by gas chromatography-mass spectrometry (GC-MS), and the results are shown in table 4.
Table 4 shows the nutritional ingredients of the examples and comparative wines
And (3) knotting: as can be seen from the above table, the wine samples prepared in examples 1 to 9 of the present application contain abundant methyl salicylate with herbal fragrance, geranylacetone, geraniol, 2-phenylethyl alcohol with rose fragrance and fruit fragrance, and linalool and its oxides with costus root and flower and fruit fragrance. In comparative examples 1 to 6, methyl salicylate, geranylacetone, 2-phenylethyl alcohol, linalool and oxides thereof and the like were hardly detected.
3. Evaluation of health function
160 test drinks were selected, 80 healthy men and women (half of men and women) aged 40-50, and 80 patients (half of men and women) with three high blood fat, hypertension and hyperglycemia (40-50) aged. 160 trial drinkers were divided into 16 groups, each of which was divided into a healthy group and a group of three-high, 5 healthy men and women in the healthy group and 5 patients of three-high in the group. The 16 trial drinkers in the large group drunk the wines prepared in examples 1-10 and comparative examples 1-5 and the wine purchased in comparative example 6 (100 mL/day), adhered to drinking for 8 months, and recorded the physical condition for 8 months, with the results shown in table 5. Table 6 shows the evaluation criteria.
Table 6 shows the evaluation criteria
Table 5 shows the health of the test drinkers drinking the examples and the comparative wine
And (3) knotting: according to the table above, the grape wine has good health care functions for healthy people and patients with hypertension, hyperlipidemia and hyperglycemia, and after the grape wine is insisted to be drunk for 8 months, the healthy people feel cool after drinking, so that the grape wine is more easily concentrated in energy during working, and the symptoms of the patients with hypertension, hyperlipidemia and hyperglycemia are relieved to a certain extent after drinking.
While embodiments of the present application have been described above, the present application is not limited to the particular embodiments and applications described above, which are intended to be illustrative, instructional and not limiting. Those skilled in the art, having the benefit of this disclosure, may effect numerous modifications thereto and changes may be made without departing from the scope of the invention as defined by the appended claims.
Claims (30)
1. The preparation method of the fermented grape health wine is characterized by comprising the following steps:
preparing wine grape juice: crushing fresh wine grape, removing stalks, filtering and sterilizing to obtain wine grape juice;
preparing eurotium cristatum seed liquid: inoculating eurotium cristatum lawn into wine-brewing grape juice to obtain eurotium cristatum seed liquid;
fermentation of eurotium cristatum seed liquid: inoculating the eurotium cristatum seed liquid into wine-brewing grape juice for fermentation to obtain primary fermentation liquid;
the fermentation process of the eurotium cristatum seed liquid comprises the following steps: inoculating the eurotium cristatum seed liquid into wine-brewing grape juice according to an inoculation proportion of 10-20% by volume, carrying out shake culture at the temperature of 26-32 ℃, and ending fermentation when the residual sugar is reduced to 30-55 g/L;
yeast fermentation: adding high-activity yeast liquid into the primary fermentation liquid, and fermenting to obtain secondary fermentation liquid;
the yeast fermentation process comprises the following steps: adding high-activity yeast liquid into the primary fermentation liquid, fermenting for 10-20d at 16-25 ℃, introducing air intermittently, and finishing yeast fermentation when the concentration of residual sugar is lower than 2 g/L;
adding 0.1-5mg/L vitamin B while or after inoculating high activity yeast liquid 1 (ii) a The inoculation amount of the high-activity yeast liquid is 10 3 -10 7 cfu/mL；
Fermentation of lactic acid bacteria: inoculating lactobacillus into the secondary fermentation liquid, and fermenting to obtain a fermentation stock solution;
the fermentation process of the lactic acid bacteria is as follows: inoculating lactobacillus into the secondary fermentation liquid, wherein the inoculation amount of the lactobacillus is more than 10 6 cfu/mL, fermenting at 16-25 deg.C in a closed environment with pH of 3.0-4.0, and ending fermentation of the lactic acid bacteria when the concentration of malic acid is reduced to below 0.2g/L or the concentration of D-lactic acid is greater than 0.2g/L to obtain fermentation stock solution.
2. The method for preparing the fermented grape health wine of claim 1, wherein the preparation process of the wine brewing grape juice comprises the following steps:
crushing and removing stalks of fresh wine grapes, filtering with multilayer gauze, and sterilizing the obtained filtrate at 60-70 ℃ for 25-35min to obtain wine grape juice.
3. The method for preparing the fermented grape health wine according to claim 2, wherein after the wine grapes are filtered, the obtained filtrate is sterilized at 65 ℃ for 30min to obtain wine grape juice.
4. The method for preparing fermented grape health wine according to claim 2, wherein 6-12 layers of gauze are used for filtering.
5. The method for preparing fermented grape health wine according to claim 2, wherein 8 layers of gauze are used for filtering.
6. The method for preparing the fermented grape health wine according to claim 1, wherein the preparation process of the eurotium cristatum seed liquid comprises the following steps:
adding 25-35mg/L SO into the wine grape juice 2 Simultaneously inoculating eurotium cristatum lawn activated on a PDA inclined plane, and then performing shake culture for 8-15 days at the temperature of 26-32 ℃ to obtain eurotium cristatum seed liquid;
the inoculation amount of eurotium cristatum lawn is 1-2 cm inoculated into per 100mL of wine-brewing grape juice 2 The Eurotium cristatum lawn.
7. The method for preparing fermented grape health wine according to claim 6, wherein 30mg/L SO is added to the wine grape juice 2 。
8. The method for preparing the fermented grape health wine of claim 6, wherein SO is added to the wine grape juice 2 And after the Eurotium cristatum lawn is activated on the PDA inclined plane, carrying out shake culture for 10d to obtain the Eurotium cristatum seed liquid.
9. The method for preparing fermented grape health wine according to claim 6, wherein the content of Eurotium cristatum in the Eurotium cristatum seed solution is 10-15 g/L.
10. The method for preparing the fermented grape health wine according to any one of claims 1-9, wherein the eurotium cristatum seed solution is inoculated into wine-brewing grape juice at an inoculation ratio of 13-17% by volume.
11. The method for preparing fermented grape health wine according to any one of claims 1-9, wherein the Eurotium cristatum seed solution is inoculated into grape juice from wine brewing, and then shake-cultured at a temperature of 30 ℃.
12. The method for preparing the fermented grape health wine according to any one of claims 1-9, wherein the Eurotium cristatum seed solution is inoculated into wine grape juice, shake culture is performed, and fermentation is finished when the residual sugar is reduced to 50 g/L.
13. The method for preparing fermented grape health wine as recited in claim 10, wherein the initial sugar concentration in the wine grape juice is controlled to be 130-180 g/L.
14. The method for preparing fermented grape health wine according to claim 10, wherein the initial sugar concentration in the wine brewing grape juice is controlled to be 150 g/L.
15. The method for preparing the fermented grape health wine according to any one of claims 1 to 9, wherein a high-activity yeast solution is added to a primary fermentation broth, and then the fermentation is performed at 18 ℃.
16. The method for preparing the fermented grape health wine according to any one of claims 1 to 9, wherein the fermentation is performed for 10 to 20 days after the high-activity yeast solution is added to the primary fermentation liquid.
17. The method for preparing the fermented grape health wine according to claim 15, wherein the preparation process of the high-activity yeast solution comprises: and (2) placing the active dry yeast into water with the temperature of 35-40 ℃, uniformly dispersing to form yeast suspension, then adding the wine brewing grape juice into the yeast solution, uniformly dispersing, keeping the temperature at 20-25 ℃, and standing and activating for 20-30 min.
18. The preparation method of the fermented grape health wine according to claim 17, wherein the mass ratio of the active dry yeast to the water is 1 (10-30).
19. The method for preparing the fermented grape health wine according to claim 17, wherein the mass ratio of the active dry yeast to the water is 1: 20.
20. The method for preparing fermented grape health wine according to claim 17, wherein the active dry yeast is one or more of Angel brand wine yeast, Diboshi wine yeast and Saint family wine yeast.
21. The method for preparing fermented grape health wine according to claim 17, wherein the active dry yeast is Angel brand wine yeast.
22. The method for preparing fermented grape health wine as recited in claim 15, wherein the initial sugar concentration in the fermentation tank is controlled to be 200-300g/L, SO, before the high activity yeast liquid is added into the primary fermentation liquid 2 The concentration is 20-100 mg/L.
23. The method for preparing the fermented grape health wine of claim 15, wherein the initial sugar concentration in the fermentation tank is controlled to be 260g/L and SO is controlled before the high-activity yeast liquid is added into the primary fermentation liquid 2 The concentration was 50 mg/L.
24. The method for preparing fermented grape health wine according to claim 15, wherein 0.5mg/L vitamin B is added while or after inoculating the high-activity yeast solution 1 。
25. The method for preparing fermented grape health wine according to claim 15, wherein the inoculation amount of the high-activity yeast solution is 10 6 cfu/mL。
26. The method for preparing fermented grape health wine according to any one of claims 1-9, wherein the fermentation temperature of the lactic acid bacteria is 18 ℃.
27. The method for preparing a fermented grape health wine according to claim 26, wherein the lactic acid bacteria are one or more selected from the group consisting of lactobacillus delbrueckii, lactobacillus acidophilus, lactobacillus sake and wine coccus.
28. The method for preparing fermented grape health wine according to claim 26, wherein the lactic acid bacteria is wine coccus.
29. The method for preparing fermented grape health wine according to claim 26, wherein the lactic acid bacteria needs to be activated before being inoculated into the secondary fermentation broth.
30. The preparation method of the fermented grape health wine according to claim 1, wherein the fermented stock solution obtained after the lactobacillus fermentation is finished is filtered by using 200-mesh nylon silk cloth to obtain fermented wine liquid, the fermented wine liquid is kept at 65 ℃ for 30min, cooled to room temperature and naturally precipitated for 20-40d to obtain the fermented grape health wine.
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