CN111676109A - Red rice persimmon wine and brewing method thereof - Google Patents
Red rice persimmon wine and brewing method thereof Download PDFInfo
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- CN111676109A CN111676109A CN202010325193.3A CN202010325193A CN111676109A CN 111676109 A CN111676109 A CN 111676109A CN 202010325193 A CN202010325193 A CN 202010325193A CN 111676109 A CN111676109 A CN 111676109A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
Abstract
The invention discloses a red yeast rice persimmon wine and a brewing method thereof. Firstly, properly treating selected persimmon raw materials, pulping the persimmons, regulating sugar and acid, adding red yeast rice, pectinase, yeast and the like for fermentation, regularly stirring and exhausting gas in the early stage of fermentation, continuing to ferment until the main fermentation is finished, then removing wine lees, sealing a fermentation tank, performing after-fermentation, and finally performing membrane filtration or centrifugation, clarification, alcohol content and flavor adjustment, sterilization, aging and the like to obtain the finished product of the red yeast persimmon wine. The flavor of the obtained finished wine not only has the flavor of fruit wine, but also just combines the aroma characteristics of the koji wine. According to the invention, red yeast rice is introduced into a fruit wine fermentation system, so that the fruit wine has three characteristics of unique flavor, gorgeous color and higher nutritional health-care value, thereby overcoming the defects of poor flavor and insufficient nutritional ingredients of persimmon wine, and enabling the produced fruit wine to have better sensory flavor and nutritional health-care function. More importantly, the difficult problem that the persimmon is difficult to preserve is solved, and the application range of the persimmon is innovated.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to a brewing method of red yeast persimmon wine.
Background
Persimmon wine was relatively rare and started at a later time. It is well documented that brewing persimmon wine by adding yeast after fermentation in the 60 s of japan and then preparing with alcohol, the wine brewed by this method has a heavy alcohol taste and a rough mouthfeel (royal flush, 2005), and thus, large-scale production has not been achieved. Studies in other countries are rare. China begins in the 70 th century of the 20 th century, and some colleges and universities and scientific research units begin to research brewing processes of persimmon wine, and the adopted processes are different. The first method used was the infusion method, i.e. brewed by mixing deodorized alcohol with water at a certain ratio with softened persimmon juice, which resulted in fermented wines with strong astringent taste, too turbid liquor, and no typical style (Zhao Wen hong et al, 2007). The Wanggui nut is subjected to alcohol fermentation after the persimmon is softened, the brewing time is about 6 months, the fermentation period is long, and the industrial operation is difficult. In recent years, research on persimmon wine adopts a full fermentation process, but all the methods are limited to a laboratory stage. Due to the characteristics of the persimmon fruits, the industrial operation is difficult to realize. The reason for the more important play is that the wine body taste and flavor are not good enough by adopting the traditional fermentation process, so the improvement of the quality of the persimmon fermented wine becomes a great problem to be solved urgently in the production of the persimmon wine.
Persimmon lacks various organic acids which are contained in fruits such as grapes and apples and form the quality characteristics of fruit wine, is unfavorable for the fermentation effect of yeast, and the fermented persimmon wine has poor flavor.
The red yeast rice is introduced into a fruit wine fermentation system, so that the fruit wine has three characteristics of unique flavor, gorgeous color and higher nutritional health-care value, thereby overcoming the defects of poor flavor and insufficient nutritional ingredients of the persimmon wine, and leading the produced fruit wine to have better sensory flavor and nutritional health-care function.
Disclosure of Invention
The invention mainly solves the technical problem of providing a brewing method of red yeast persimmon wine, and the prepared fruit wine has the advantages of strong flavor, bright color, functional components and long storage time, and can solve the problems of low utilization rate of persimmons and weak flavor of finished wine.
The technical scheme adopted for realizing the purpose of the invention is as follows:
(1) selecting complete and disease-free May crisp persimmons, cleaning, removing astringent taste, removing fruit stalks and flower discs, and pulping;
(2) mixing sugar and acid with fructus kaki pulp, and diluting with water;
(3) main fermentation: after blending, adding activated saccharomyces cerevisiae accounting for 0.03 percent of the mass of the raw materials and red yeast rice powder accounting for 3.5 percent of the mass of the raw materials, and fermenting for 8-10 days;
(4) after the main fermentation, pouring wine to remove wine lees, and performing after-fermentation for 15 d;
(5) after the post fermentation is completed, the wine lees are removed for the second time, and a compound clarifying agent (0.02% of pectinase and 0.03% of soluble chitosan) is added for clarification for 4-6 days. Filtering filter residues after clarification is finished;
(6) bottling, and aging at low temperature. The fruit wine disclosed by the invention is bright in color, soft in taste and long in storage time, and is a healthy beverage.
In the above technical solution, preferably, the raw materials in the preparation process are respectively selected from: a. guangxi Guilin Maocheng Yueyuet persimmon in commercial maturity stage. b. The red yeast rice is selected from Monascus ruber in Gutian of Fujian province, the color value of the red yeast rice is between 1200 and 1500, the red yeast rice needs to be ground when preparing the fruit wine, and the granularity reaches more than 80 meshes. c. The yeast is Angel Saccharomyces cerevisiae.
Preferably, in the technical scheme, the ion solution is adopted for deastringency (the saturated solution of alum and salt is soaked for 3-4 days) in the persimmon deastringency method in the step (1), and the soluble tannin can be reduced to 1-4 mg/Kg. Removing astringent taste, and refrigerating.
Preferably, the pulp blending in the step (2) comprises the following steps: after pulping, the sugar degree of the persimmon is adjusted to 18-22%, the PH value is adjusted to 4.5-5.5, and the persimmon is diluted and prepared according to the proportion of original pulp to water of 4: 1.
Preferably, in the above technical solution, the main fermentation in step (3): adding red yeast rice into the treated persimmon pulp according to the amount of 3.5% of the raw materials, and inoculating 300mg/kg of activated yeast. Fermenting at 26 deg.C for about 8-10 days.
Preferably, in the above technical scheme, after the main fermentation in the step (4), wine is poured out to remove wine lees, and after-fermentation is carried out for 15 d. The wine pouring is that all the instruments are required to be soaked for 30min by 0.005 percent of dilute solution of potassium metabisulfite. The first wine pouring is carried out by filtering with 5 layers of gauze.
Preferably, after the fermentation in step (5) is completed, the wine pouring device needs to be soaked in the potassium metabisulfite solution for the second time of removing the wine lees. Adding compound clarifying agent (0.02% pectase and 0.03% soluble chitosan) for clarifying for 4-6 days, controlling temperature at 22-16 deg.C, and keeping away from light. And filtering filter residues after clarification is finished.
According to the technical scheme, preferably, bottling and low-temperature aging are carried out in the step (6). The bottle body with dark color is selected for filling the wine, the best is a dark green glass bottle, and the storage temperature is not higher than 18 ℃.
Detailed Description
The technical solution of the present invention will be further specifically described below by way of specific examples. The invention will be better understood from the following examples. However, those skilled in the art will readily appreciate that the description of the embodiments is only for illustrating the present invention and should not be taken as limiting the invention as detailed in the claims.
Example 1
A red yeast rice persimmon wine is prepared from the following raw materials in parts by weight: 700 parts of persimmon, 300 parts of distilled water, 25 parts of red yeast rice, 3 parts of yeast and 120 parts of cane sugar;
(1) selecting complete and disease-free May crisp persimmons, cleaning, removing astringent taste, removing fruit stalks and flower discs, and pulping; the deastringency mode adopts an ion solution treatment method: the mass ratio of the salt to the alum is 3: 1, the deastringency temperature is 33.7 ℃, and the deastringency time is 24 hours;
(2) mixing sugar and acid with fructus kaki pulp, and diluting with water; adjusting the sugar degree and the pH to 5.5;
(3) main fermentation: after blending, adding 25 parts of red yeast rice and 3 parts of yeast, and fermenting for 8-10 days;
(4) after the main fermentation, pouring wine, removing wine lees, adding 100mg/kg of acid-reducing yeast for acid-reducing treatment, and performing after-fermentation for 15 d; the acid-reducing yeast is preferably 71B adjuvant yeast;
(5) after the post fermentation is finished, removing wine lees for the second time, adding a compound clarifying agent (0.02% of pectinase and 0.03% of soluble chitosan) for clarification for 4-6 days; filtering filter residues after clarification is finished;
(6) bottling, and aging at low temperature. The fruit wine disclosed by the invention is bright in color, soft in taste, obvious in sweet taste, heavy in fruit flavor, obvious in fruit wine characteristic, about 10-degree vol in alcohol content, long in storage time and is a healthy drink.
Example 2
A red yeast rice persimmon wine is prepared from the following raw materials in parts by weight: 600 parts of persimmons, 400 parts of distilled water, 35 parts of red yeast rice, 3 parts of yeast and 160 parts of cane sugar;
(1) selecting complete and disease-free May crisp persimmons, cleaning, removing astringent taste, removing fruit stalks and flower discs, and pulping; the deastringency mode adopts an ion solution treatment method: the mass ratio of the salt to the alum is 3: 1, the deastringency temperature is 33.7 ℃, and the deastringency time is 24 hours.
(2) Adjusting sugar and acid of fructus kaki pulp, diluting with water, adjusting sugar degree, and adjusting pH to 5.5;
(3) main fermentation: after blending, adding 35 parts of red yeast rice and 3 parts of yeast, and fermenting for 8-10 days;
(4) after the main fermentation, pouring wine to remove wine lees, adding 20-50g of cane sugar (per liter) for the second time, and sealing for post fermentation;
(5) after the post fermentation is completed, the wine lees are removed for the second time, and a compound clarifying agent (0.02% of pectinase and 0.03% of soluble chitosan) is added for clarification for 4-6 days. And filtering filter residues after clarification is finished.
(6) Bottling, and aging at low temperature. The fruit wine has bright color, strong mouthfeel, sparkling wine style, heavy rice wine flavor, high alcoholic strength up to about 13 degrees vol, long preservation time and is a healthy drink.
The inventor of the application detects the quality index of the red yeast persimmon wine prepared in the process of the embodiment 1-2, and the specific result is as follows:
table one different scheme for the change of wine body color (L, a, b)
| L* | a* | b* | |
| Example 1 | 18.48423、 | 30.00791 | 31.05334 |
| Example 2 | 23.44998 | 39.685412 | 38.549428 |
The value of L represents the brightness of the color of the sample, and the greater the value of L, the more clear and transparent the sample. and a is the red and green direction, a is a positive value and represents the red direction progress value of the sample, and a is a negative value and represents the green direction progress value of the sample. b indicates the direction of yellow and blue, b indicates the degree of yellow of the sample with positive value, and b indicates the degree of blue of the sample with negative value. The values of L, a and b are an index for appearance evaluation of the red yeast wine, and can be used for measuring the brightness of the fermented wine and also can be used for objectively and quantitatively evaluating the color and luster of the fruit. The experimental results in table one show that: the addition amount of the red yeast rice has great influence on the color quality of the red yeast rice persimmon wine, and L, a and b of the wine body are obviously improved along with the gradual increase of the addition amount of the red yeast rice.
Influence of different schemes of Table II on fruit wine quality
| Example one | Example two | |
| Alcohol content (%) | 10.2 | 13.5 |
| Reducing sugar (mg/L) | 3.94 | 1.38 |
| Total acid (g/L) | 1.65 | 2.40 |
| Soluble solids (Bx degree) | 6 | 4.2 |
| Volatile acid (g/L) | 0.36 | 0.42 |
| Sensory scoring | 81.74 | 83.27 |
The results of different influences on the alcoholic strength, reducing sugar, soluble solid, total acid, sensory evaluation and volatile acid of the fruit wine are shown in the second table. In the first embodiment, the alcoholic strength, the total acid and the volatile acid are lower than those in the second embodiment, because the more the red yeast rice is added, the more the number of the fermenting microorganisms is, the higher the sugar utilization rate is, the higher the alcohol generation rate is, and the total acid is gradually reduced. The reducing sugar, soluble solids example one is higher than example two because on one hand, the effect of red yeast rice addition is affected, and on the other hand, the original sugar degree is related. Different embodiments make different sugar-acid ratios and alcoholic strength, and bring great influence on the quality of the fruit wine. Sensory scoring the two examples were not very different, and in general, example one was more suitable for women because of the lower alcohol content, slightly higher sugar content, and more fruity flavor. The second embodiment is suitable for men or middle-aged and elderly people, and because of the addition of more red yeast rice, the red yeast rice wine has the fragrance of the yeast wine and stronger aftertaste, and in addition, the functional components are added, and the wine quality is enriched.
TABLE 3 sensory evaluation criteria
Volatile component analysis results of Table four fruit wine
After 8d of fermentation, the monascus persimmon fruit wine is analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) to obtain main flavor substances, and the relative content comparison result is shown in the fourth table. The fruit wine is detected with 41 volatile substances, including 26 esters, 6 alcohols, 5 acids and 3 ketoaldehydes. The main fragrant components are: ethyl alcohol, ethyl acetate, ethyl palmitate, ethyl oleate, ethyl stearate, palmitic acid, 2-methyl-1-butanol, ethyl linoleate, ethyl elaeate and phenethyl alcohol. The occupied peak areas are respectively: 30.99%, 13.98%, 13.01%, 6.30%, 5.63%, 5.05%, 4.28%, 3.21%, 2.85%, 2.00%. The finished wine has the aroma characteristics of fruit wine and koji wine, and the interaction of various substances ensures that the red yeast persimmon wine has unique aroma types, thereby effectively solving the problem of single flavor of the persimmon wine.
The invention has the beneficial effects that: according to the invention, red yeast rice is introduced into a fruit wine fermentation system, so that the fruit wine has three characteristics of unique flavor, gorgeous color and higher nutritional health-care value, thereby overcoming the defects of poor flavor and insufficient nutritional ingredients of persimmon wine, and enabling the produced fruit wine to have better sensory flavor.
The red yeast persimmon wine prepared by the invention is wine red in color and stable in appearance quality, and solves the problems that the persimmon wine prepared by the traditional method is light in color, not bright enough and influences the visual perception of consumers. Compared with the traditional persimmon wine brewing, the wine has the advantage that the alcoholic strength is increased, so that the preservation time of the wine is effectively prolonged.
The red yeast rice is added, so that the finished wine has a certain amount of lovastatin, and has positive effects of controlling blood cholesterol, lowering blood pressure, controlling obesity and preventing cancers.
According to the research of the persimmon wine fermentation process improvement, on one hand, technical basis and guarantee can be provided for the production of high-quality, nutritional and safe persimmon fruit wine, and the fruit wine market is continuously enriched; on the other hand, the method also has important practical significance for reducing the waste of persimmon resources, improving the processing additional value of the persimmons and further promoting the construction of local economy.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is a process flow diagram of the present invention.
FIG. 2 is a graph showing the variation of alcohol content and reducing sugar of the red rice persimmon wine of the invention with time.
FIG. 3 is a graph showing the change of the soluble solids and total acids of the red yeast persimmon wine over time.
Claims (10)
1. A brewing method of red yeast rice persimmon wine is characterized by comprising the following steps: the persimmon rice-containing beverage is prepared from persimmons, red yeast rice, cane sugar, yeast and water, and is prepared from the following raw materials in parts by weight: 500-700 parts of persimmon, 300-500 parts of distilled water, 25-30 parts of monascus, 2.0-4.0 parts of yeast and 120-160 parts of cane sugar.
2. The red koji persimmon wine according to claim 1, characterized in that: the fructus kaki material is selected from astringent fructus kaki of Gongcheng city of Guangxi Guilin.
3. The red koji persimmon wine according to claim 1, characterized in that: the raw material of the red yeast rice is selected from the group consisting of the Gutian red yeast rice, the color value of the red yeast rice is between 1200 and 1500, the red yeast rice needs to be ground when the fruit wine is prepared, and the granularity reaches more than 80 meshes.
4. The red koji persimmon wine according to claim 1, characterized in that: the persimmon fruit vinegar beverage comprises, by weight, 700 parts of persimmons, 300 parts of distilled water, 25-30 parts of monascus, 2.0-4.0 parts of yeast and 120-160 parts of cane sugar.
5. The brewing method of the red yeast rice persimmon wine is characterized by comprising the following steps:
(1) selecting astringent persimmon from Guangxi Guilin Gongcheng, harvesting at commercial maturity, removing astringent taste, and refrigerating for later use;
(2) fruit pulp blending: pulping fructus kaki, adding distilled water, adding sucrose to adjust sugar degree, and adjusting pH to 4.5-5.5;
(3) main fermentation: adding red yeast rice into the treated persimmon pulp, and inoculating activated yeast; fermenting at the fermentation temperature of 18-26 ℃ for about 8-10 days;
(4) and (3) after-fermentation: after the main fermentation, pouring wine to remove wine lees, and performing after-fermentation for 15 d;
(5) clarification: after the post-fermentation is finished, removing wine lees for the second time, and filtering out filter residues after the clarification is finished;
(6) bottling and storing at low temperature.
6. The red koji persimmon wine according to claim 5, wherein: collecting astringent persimmon from Guangxi Guilin Gongcheng at commercial maturity, and removing astringent taste by ion solution (soaking with saturated solution of Alumen and salt for 3-4 days) to reduce soluble tannin to 1-4 mg/Kg; removing astringent taste, and refrigerating.
7. The red koji persimmon wine according to claim 5, wherein: fermenting at 22 deg.C for about 8-10 days.
8. The red koji persimmon wine according to claim 5, wherein: the instruments used in the post-fermentation liquor pouring process need to be soaked in 0.005% diluted potassium metabisulfite solution for 30min, and the liquor pouring process is carried out by filtering with 5 layers of gauze.
9. The red koji persimmon wine according to claim 5, wherein: adding compound clarifying agent (0.02% pectase and 0.03% soluble chitosan) for clarifying for 4-6 days at 22-16 deg.C, and keeping away from light; secondary clarification was performed using membrane filtration or centrifugation techniques.
10. The red koji persimmon wine according to claim 5, wherein: the bottle body with dark color is selected for filling the wine, the best is a dark green glass bottle, and the storage temperature is not higher than 18 ℃.
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Cited By (1)
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| CN114698825A (en) * | 2022-03-18 | 2022-07-05 | 广西大学 | Method for preparing oily red vinasse sour sauce |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114698825A (en) * | 2022-03-18 | 2022-07-05 | 广西大学 | Method for preparing oily red vinasse sour sauce |
| CN114698825B (en) * | 2022-03-18 | 2023-08-22 | 广西大学 | Preparation method of oily red vinasse acid sauce |
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