CN111944647A - Preparation method of red bayberry wine - Google Patents
Preparation method of red bayberry wine Download PDFInfo
- Publication number
- CN111944647A CN111944647A CN202010997427.9A CN202010997427A CN111944647A CN 111944647 A CN111944647 A CN 111944647A CN 202010997427 A CN202010997427 A CN 202010997427A CN 111944647 A CN111944647 A CN 111944647A
- Authority
- CN
- China
- Prior art keywords
- waxberry
- wine
- content
- extract
- vol
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014101 wine Nutrition 0.000 title claims abstract description 63
- 244000132436 Myrica rubra Species 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000007270 Gaultheria hispida Nutrition 0.000 claims abstract description 82
- 235000009134 Myrica cerifera Nutrition 0.000 claims abstract description 82
- 244000269152 Myrica pensylvanica Species 0.000 claims abstract description 82
- 235000012851 Myrica pensylvanica Nutrition 0.000 claims abstract description 82
- 239000007787 solid Substances 0.000 claims abstract description 31
- 238000001914 filtration Methods 0.000 claims abstract description 22
- 238000002791 soaking Methods 0.000 claims abstract description 13
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 11
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 229920001277 pectin Polymers 0.000 claims abstract description 6
- 235000010987 pectin Nutrition 0.000 claims abstract description 6
- 239000001814 pectin Substances 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 239000006228 supernatant Substances 0.000 claims description 23
- 230000000694 effects Effects 0.000 claims description 17
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 16
- 238000000855 fermentation Methods 0.000 claims description 16
- 230000004151 fermentation Effects 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 229930006000 Sucrose Natural products 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 230000001476 alcoholic effect Effects 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000005720 sucrose Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 241000238631 Hexapoda Species 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000012216 screening Methods 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 238000005352 clarification Methods 0.000 claims description 2
- 239000008395 clarifying agent Substances 0.000 claims description 2
- 238000000605 extraction Methods 0.000 claims description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 36
- 229930002877 anthocyanin Natural products 0.000 abstract description 26
- 235000010208 anthocyanin Nutrition 0.000 abstract description 26
- 239000004410 anthocyanin Substances 0.000 abstract description 26
- 150000004636 anthocyanins Chemical class 0.000 abstract description 26
- 235000019640 taste Nutrition 0.000 abstract description 14
- 239000003205 fragrance Substances 0.000 abstract description 10
- 230000032683 aging Effects 0.000 abstract description 5
- 239000000654 additive Substances 0.000 abstract description 4
- 230000015556 catabolic process Effects 0.000 abstract description 4
- 238000006731 degradation reaction Methods 0.000 abstract description 4
- 238000004821 distillation Methods 0.000 abstract description 2
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 30
- 238000002834 transmittance Methods 0.000 description 21
- AMQJEAYHLZJPGS-UHFFFAOYSA-N N-Pentanol Chemical compound CCCCCO AMQJEAYHLZJPGS-UHFFFAOYSA-N 0.000 description 17
- 239000013049 sediment Substances 0.000 description 15
- 150000002148 esters Chemical class 0.000 description 13
- 229920001661 Chitosan Polymers 0.000 description 11
- 238000001514 detection method Methods 0.000 description 7
- 229960004793 sucrose Drugs 0.000 description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 6
- 239000008103 glucose Substances 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 4
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 150000001298 alcohols Chemical class 0.000 description 4
- 239000000919 ceramic Substances 0.000 description 4
- 230000001276 controlling effect Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 235000002906 tartaric acid Nutrition 0.000 description 4
- 239000011975 tartaric acid Substances 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 229960002989 glutamic acid Drugs 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000003213 activating effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 235000013922 glutamic acid Nutrition 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000020097 white wine Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000008375 Decussocarpus nagi Nutrition 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 241000219433 Myrica Species 0.000 description 1
- 235000014631 Myrica rubra Nutrition 0.000 description 1
- 241001115514 Myricaceae Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- 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
- C12G3/00—Preparation of other alcoholic beverages
- 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
-
- C—CHEMISTRY; METALLURGY
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
-
- C—CHEMISTRY; METALLURGY
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
-
- C—CHEMISTRY; METALLURGY
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Landscapes
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The preparation method of the red bayberry wine is characterized by comprising the following steps: (1) selecting fresh waxberries with kernels, and crushing the waxberries into pulp to obtain waxberry pulp; (2) adding pectinase to decompose pectin; (3) filtering and extracting to obtain waxberry extract and solid part; (4) fermenting the solid part; (5) adding fructus Myricae Rubrae extract, and fermenting; (6) clarifying, filtering, distilling, and intercepting in sections to obtain first liquor section, 45-55% vol liquor section, and low alcohol liquor section; (7) mixing 45-55% vol liquor segments with the waxberry extract, and soaking; (8) clarifying; (9) filtering, bottling, and sterilizing. The invention can obtain two kinds of waxberry wine with different tastes, the soaked waxberry wine is formed by combining waxberry extract and waxberry fermented distilled wine, the waxberry has strong fragrance, degradation of anthocyanin can be reduced without additional additives, and the waxberry dry white with better taste and strong fragrance can be obtained by ageing and decoloring low alcohol wine after the waxberry fermented distillation.
Description
Technical Field
The invention relates to a preparation method of a red bayberry wine.
Background
Waxberry (with the scientific name of Myrica rubra (Lour.) S. et Zucc.) belongs to small trees or shrubs of Myrica in Myricaceae, also called Saint plum, white plum and plum have high medicinal and edible values, and are distributed in China east China, Hunan, Guangdong, Guangxi, Guizhou and other areas. The waxberry has fresh color, delicious taste and unique flavor, is rich in various amino acids and other nutrient components beneficial to human bodies, contains more than 10 times of calcium, phosphorus and iron than other fruits, and has the health-care effects of promoting the production of body fluid to quench thirst, helping digestion and stopping vomiting.
The maturation period of the waxberries is mostly concentrated from late 6 months to early 7 months, and the waxberries are concentrated in the rainy season in summer and are not durable for storage and transportation. With the increasing output of the waxberries, the problem of difficult fruit selling is increasingly obvious, and in order to reduce the problems of concentrated output, difficult storage and the like of the waxberries, the waxberries are conventionally sugared and made into waxberry wine for processing. The processing procedure of the soaking type waxberry wine is simple and convenient, the washed waxberries and the white spirit are directly soaked for 15-20 days according to a certain proportion, but the waxberries are easy to discolor, the circulation and consumption of the waxberry wine are greatly limited, the existing research usually adds a color fixative to prevent anthocyanin from hydrolyzing, such as saccharides, complex saccharides, phenols and organic acid, and the existing research mostly adds organic acid. The addition of such additional additives may affect the flavor and taste of the waxberry wine, and consumers may have a repulsive mind to the additives, which may limit the consumption of the waxberry wine. In addition, the soaked waxberry wine is mainly white wine in taste, the waxberry is not sweet and sour in flavor, and the unique fragrance of the waxberry is light.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a preparation method of red bayberry wine.
The technical scheme adopted by the invention is as follows: a preparation method of red bayberry wine comprises the following steps:
(1) selecting fresh waxberries, screening the waxberries which are mildewed, damaged, green or have diseases and insect pests, cleaning, and crushing with kernels into pulp to obtain waxberry pulp;
(2) adding pectinase into the waxberry pulp, and stirring to fully decompose pectin substances in the pulp;
(3) filtering the waxberry pulp subjected to enzymolysis by pectinase to obtain filtrate and filter residue, adding 1-5 times of water into the filter residue, stirring to mix uniformly, heating to 50-80 ℃ and pressurizing to 0.5-1MPa for pressurized extraction for 10-30min, cooling to room temperature, centrifuging to obtain supernatant and solid part, mixing the filtrate and the supernatant to obtain waxberry extract, and pasteurizing the waxberry extract and the solid part;
(4) transferring the sterilized solid part in the step (3) into a fermentation tank, adding sucrose, SO2, high-activity yeast liquid and water, and fermenting at 22-27 ℃ for 3-5 days;
(5) adding part of sterilized fructus Myricae Rubrae extract of step (3) into a fermenter, adding sucrose and SO2, and fermenting at 18-22 deg.C for 5-8 days;
(6) clarifying the fermented juice, filtering, distilling, and intercepting in segments, which are respectively a first wine segment with alcoholic strength of more than 55% vol, a 45-55% vol wine segment and a low-alcohol wine segment;
(7) mixing 45-55% vol liquor with sterilized fructus Myricae Rubrae extract of step (3), and soaking at 12-15 deg.C;
(8) clarification: adding a clarifying agent, and soaking;
(9) filtering, bottling, and sterilizing.
In the step (4), the high-activity yeast liquid is high-activity dry yeast which accounts for 3-5% of the mass of the solid filter residue, is dissolved in 10-20 times of water by weight, and is activated for 20-40min at the temperature of 30-40 ℃.
In the step (4), the addition amount of the sucrose is 20-30% of the mass of the high-activity yeast liquid.
The volume ratio of the 45-55% vol wine in the step (7) to the sterilized red bayberry extract in the step (3) added in the step (7) is 1: 0.5-2.
The invention has the following beneficial effects: the invention can obtain two kinds of waxberry wine with different tastes, the soaked waxberry wine is formed by combining waxberry extract and waxberry fermented distilled wine, the waxberry has strong fragrance, degradation of anthocyanin can be reduced without additional additives, and the waxberry dry white with better taste and strong fragrance can be obtained by ageing and decoloring low alcohol wine after the waxberry fermented distillation.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail below.
In the following examples, sensory evaluation criteria are as follows;
example 1:
a preparation method of red bayberry wine comprises the following steps:
(1) selecting fresh waxberry, screening waxberry with mildew, damage, green or diseases and insect pests, cleaning, and crushing with core to obtain waxberry pulp.
(2) Adding pectinase into the waxberry pulp, and stirring to fully decompose pectin substances in the pulp.
(3) Filtering fructus Myricae Rubrae pulp subjected to enzymolysis with pectinase to obtain filtrate and residue, adding 1-5 times of water into the residue, stirring to mix well, heating to 50-80 deg.C and pressurizing to 0.5-1MPa for 10-30min, cooling to room temperature, centrifuging to obtain supernatant and solid part, mixing the filtrate and supernatant to obtain fructus Myricae Rubrae extractive solution, and pasteurizing.
(4) Transferring 100 parts of the solid part sterilized in the step (3) into a fermentation tank, adding 30 parts of cane sugar, adding water according to the feed-liquid ratio of 1:4, and then adding high-activity yeast liquid and 40mg/LSO2Fermenting at 25 deg.C for 3-7 days, detecting reducing sugar content, and the reducing sugar content reaches minimum at day 4;
the high-activity yeast liquid is prepared by adding commercially available 5 parts of glucose high-activity dry yeast into 10 times of distilled water of 35-40 deg.C, activating under heat preservation, and cooling to room temperature.
After the fermentation is finished, supernatant liquor is taken for detection, the alcoholic strength reaches 14.69% vol, the residual sugar content is 0.72g/100g, and the number of yeast is 4.26 x 108A plurality of;
(5) adding 1 volume of sterilized fructus Myricae Rubrae extract of step (3) into fermenter, adding sucrose to make sugar content in liquid portion reach 25g/100g, and adding 40mg/LSO2Fermenting at 18-22 deg.C for 5-8 days, detecting reducing sugar content, and reaching minimum reducing sugar content at 6 days;
after fermentation, taking supernatant liquor for detection, wherein the alcoholic strength reaches 13.29% vol, the residual sugar content is 0.52g/100g, the methanol content is 25.48 mg/L, and the total content of higher alcohols is 216.14mg/L, wherein the content of amyl alcohol higher alcohols is 121.69 mg/L, and the total ester content is 742.61 mg/L;
(6) filtering the fermented juice with 200-mesh gauze, adding chitosan solution according to the amount of 0.1g/L of chitosan, standing at 20 deg.C for 3 hr until the light transmittance of the supernatant reaches the highest value, which is 91.5%;
filtering with 200 mesh gauze, and distilling under the following conditions: regulating the steam pressure to 0.02MPa, controlling the wine outlet temperature to be 30 ℃, controlling the wine distilling speed to be 1kg/min, and intercepting in sections, wherein the sections are respectively a head wine section with the alcoholic strength of more than 55 percent vol, a 45-55 percent vol wine section and a low-alcohol wine section;
the wine segment with the concentration of 45-55% vol is used, the wine yield is 9.26%, the alcoholic strength is 50.69% vol, no methanol is detected, the content of higher alcohol is 72.68 mg/L, wherein the content of higher alcohol of pentanol is 19.89mg/L, and the content of total ester is 361.56 mg/L;
in the low alcohol stage, the alcohol yield is 81.29%, the alcohol content is 6.15% vol, no methanol is detected, the content of higher alcohol is 265.14 mg/L, wherein the content of higher alcohol of amyl alcohol is 189.28mg/L, the content of total ester is 12.96mg/L, and the product is darker reddish brown;
(7) mixing 45-55% vol liquor segment with sterilized waxberry extract in the step (3) according to a volume ratio of 1:1, soaking at 12-15 ℃, taking supernatant liquor for detection at 0 month, 1 month, 2 months, 3 months, 4 months, 5 months and 6 months, and finding that the content of higher alcohol and amyl alcohol is reduced along with the increase of soaking time, the content of total ester is increased, and the content of higher alcohol and amyl alcohol is basically gentle after 3 months. The alcohol content of the waxberry wine soaked for 6 months is detected to be 23.52% vol, no methanol is detected, the content of higher alcohol is 55.14 mg/L, wherein the content of amyl alcohol higher alcohol is 12.57 mg/L, the content of total ester is 334.28 mg/L, the content of total sugar (calculated by glucose) is 28.64g/L, the content of total acid (calculated by tartaric acid) is 5.21 g/L, and the content of anthocyanin is 18.25 mg/L.
(8) And (3) adding a chitosan solution into the waxberry wine soaked for 6 months obtained in the step (7) according to the dosage of 0.1g/L of chitosan, standing for 3 hours at the temperature of 20 ℃, filtering by using 200-mesh gauze until the light transmittance of supernatant reaches the highest, and reducing the anthocyanin content to 16.47 mg/L and the light transmittance to 90.11% after filtering.
The wine body is red, bright in color, glossy, clear, full in wine body, mellow in taste, sweet and sour, rich in waxberry fragrance and 96-point sensory score.
(9) Bottling with ceramic container, and pasteurizing. Samples were stored at 4 deg.C, 25 deg.C, 40 deg.C for 6 months. After the bottle is opened and stored at the temperature of 4 ℃, no solid sediment exists at the bottom, the light transmittance is 87.68 percent, and the anthocyanin content is 15.24 mg/L; after the bottle is opened and stored at 25 ℃, no solid sediment exists at the bottom, the light transmittance is 86.24%, and the anthocyanin content is 13.57 mg/L; after the bottle is opened and stored at 40 ℃, no solid sediment exists at the bottom, the light transmittance is 84.29%, and the anthocyanin content is 11.47 mg/L.
Bottling with transparent glass container, and pasteurizing. The samples were stored under light at 4 deg.C, 25 deg.C, and 40 deg.C for 6 months. After the bottle is opened and stored at the temperature of 4 ℃, no solid sediment exists at the bottom, the light transmittance is 85.57 percent, and the anthocyanin content is 13.42 mg/L; after the bottle is opened and stored at 25 ℃, no solid sediment exists at the bottom, the light transmittance is 84.14%, and the anthocyanin content is 12.31 mg/L; after the bottle is opened and stored at the temperature of 40 ℃, no solid sediment exists at the bottom, the light transmittance is 83.49%, and the anthocyanin content is 8.94 mg/L.
It can be seen that the degradation of anthocyanins in the steeped wine prepared in this example was slow.
(10) In order to increase economic benefit, placing the low alcohol wine section obtained in the step (6) in a ceramic pot for ageing at 8 ℃ for 6 months, taking supernatant liquor for detection at 0 month, 1 month, 2 months, 3 months, 4 months, 5 months and 6 months, and reducing the content of higher alcohol and higher alcohol of amyl alcohol along with the increase of ageing time, increasing the content of total ester and beginning to be gentle at about 5 months.
After the aging is finished, adding a chitosan solution according to the dosage of 0.1g/L of chitosan, standing for 3 hours at the temperature of 20 ℃, filtering by using 200-mesh gauze until the light transmittance of the supernatant reaches the maximum, and decoloring by using a dry white decoloring device to obtain the light straw yellow with bright color. No methanol was detected, the total sugar content (calculated as glucose) was 35.24g/L, the total acid content (calculated as tartaric acid) was 8.52 g/L, the higher alcohol content was 210.45mg/L, wherein the pentanol higher alcohol content was 86.47 mg/L, the total ester content was 35.48 mg/L, and the sensory evaluation was 76 points.
Wherein glutamic acid (isoelectric point 3.15) is replaced by aspartic acid (isoelectric point 2.85), glycine (isoelectric point 6.06) and lysine (isoelectric point 9.60) with equal mass in the step (4). The alcohol contents after fermentation are respectively 13.58% vol, 12.14% vol, 9.12% vol and 8.24% vol after fermentation according to the conditions of the step (4), 12.29% vol, 10.58% vol and 8.98% vol after fermentation according to the conditions of the step (5), and the higher alcohol contents are respectively 328.26 mg/L, 423.15 mg/L and 458.25 mg/L. Therefore, glutamic acid (isoelectric point 3.15) is selected to be beneficial to fermentation, and the wine yield of 45-55% vol wine segments is improved.
Comparative example 1:
(1) selecting fresh waxberry, screening waxberry with mildew, damage, green or diseases and insect pests, cleaning, and crushing with core to obtain waxberry pulp.
(2) Adding pectinase into the waxberry pulp, and stirring to fully decompose pectin substances in the pulp.
(3) Filtering fructus Myricae Rubrae pulp subjected to enzymolysis with pectinase to obtain filtrate and residue, adding 1-5 times of water into the residue, stirring to mix well, heating to 50-80 deg.C and pressurizing to 0.5-1MPa for 10-30min, cooling to room temperature, centrifuging to obtain supernatant and solid part, mixing the filtrate and supernatant to obtain fructus Myricae Rubrae extractive solution, and pasteurizing.
(4) Mixing commercially available 50% vol Chinese liquor with fructus Myricae Rubrae extractive solution at a volume ratio of 1:1, soaking at 12-15 deg.C for 6 months with alcohol content of 24.25% vol, no methanol detected, total ester content of 212.14mg/L, total sugar content (calculated as glucose) of 32.58g/L, total acid content (calculated as tartaric acid) of 8.58 g/L, and anthocyanin content of 10.68 mg/L.
Adding chitosan solution according to the dosage of 0.1g/L, standing at 20 deg.C for 3h to obtain the highest light transmittance of the supernatant, filtering with 200 mesh gauze, reducing anthocyanin content to 8.28 mg/L, light transmittance to 89.27%, and evaluating for 78 min.
Bottling with ceramic container, and pasteurizing. Samples were stored at 4 deg.C, 25 deg.C, 40 deg.C for 6 months. After the bottle is opened and stored at the temperature of 4 ℃, no solid sediment exists at the bottom, and the content of anthocyanin is 7.39 mg/L; after the bottle is opened and stored at 25 ℃, no solid sediment exists at the bottom, and the content of anthocyanin is 5.01 mg/L; after the bottle is opened and stored at the temperature of 40 ℃, no solid sediment exists at the bottom, and the content of anthocyanin is 2.01 mg/L.
The wines prepared in example 1 and comparative example 1 were compared: the color is observed, and the color of the embodiment 1 is obviously darker and more attractive; smelling the fragrance, the fragrance of the example 1 is stronger, and the fragrance of the waxberry is more prominent; tasting the taste, the sour and sweet taste of the waxberries in the example 1 is more obvious, the taste is mild and consistent, the white wine taste is the main taste of the waxberries in the comparative example 1, the waxberry taste is not obvious, and the waxberry flavor in the soaking type waxberry wine can be improved by soaking the waxberries in the waxberry distilled wine.
Comparative example 2:
(1) selecting fresh waxberry, screening waxberry which is mildewed, damaged, green or has diseases and insect pests, cleaning, removing cores and crushing into pulp to obtain the core-removed waxberry pulp.
(2) Adding pectinase into the waxberry pulp, and stirring to fully decompose pectin substances in the pulp.
(3) Filtering fructus Myricae Rubrae pulp subjected to enzymolysis with pectinase to obtain filtrate and residue, adding 1-5 times of water into the residue, stirring to mix well, heating to 50-80 deg.C and pressurizing to 0.5-1MPa for 10-30min, cooling to room temperature, centrifuging to obtain supernatant and solid part, mixing the filtrate and supernatant to obtain fructus Myricae Rubrae extractive solution, and pasteurizing.
(4) Transferring 100 parts of the solid part sterilized in the step (3) into a fermentation tank, adding 30 parts of cane sugar, adding water according to the feed-liquid ratio of 1:4, and then adding high-activity yeast liquid and 40mg/LSO25g/L glutamic acid, fermenting at 25 ℃ for 3-7 days, and detecting the content of reducing sugar, wherein the content of the reducing sugar reaches the lowest level on day 4;
the high-activity yeast liquid is prepared by adding commercially available 5 parts of glucose high-activity dry yeast into 10 times of distilled water of 35-40 deg.C, activating under heat preservation, and cooling to room temperature.
After the fermentation is finished, supernatant liquor is taken for detection, the alcoholic strength reaches 11.28% vol, the residual sugar content is 2.58 g/100g, and the number of yeast is 2.14 x 108A plurality of;
(5) adding 1 volume of sterilized fructus Myricae Rubrae extract of step (3) into fermenter, adding sucrose to make sugar content in liquid portion reach 25g/100g, and adding 40mg/LSO2Fermenting at 18-22 deg.C for 5-10 days, detecting reducing sugar content, and reaching minimum reducing sugar content at 8 days;
after fermentation, taking supernatant liquor for detection, wherein the alcoholic strength reaches 8.14% vol, the residual sugar content is 1.87g/100g, the methanol content is 12.29mg/L, and the total content of higher alcohols is 236.58mg/L, wherein the content of amyl alcohol higher alcohols is 139.25 mg/L, and the total ester content is 1.04 mg/L;
(6) filtering the fermented juice with 200 mesh gauze, adding chitosan solution according to 0.1g/L of chitosan dosage, standing at 20 deg.C for 3 hr until the light transmittance of the supernatant reaches the highest value of 90.28%;
filtering with 200 mesh gauze, and distilling under the following conditions: regulating the steam pressure to 0.02MPa, controlling the wine outlet temperature to be 30 ℃, controlling the wine distilling speed to be 1kg/min, and intercepting in sections, wherein the sections are respectively a head wine section with the alcoholic strength of more than 55 percent vol, a 45-55 percent vol wine section and a low-alcohol wine section;
the wine section with the concentration of 45-55% vol is adopted, the wine yield is 6.28%, the alcoholic strength is 48.39% vol, no methanol is detected, the content of higher alcohol is 79.28 mg/L, wherein the content of higher alcohol of pentanol is 23.85mg/L, and the content of total ester is 12.58 mg/L;
in the low alcohol stage, the alcohol yield is 89.59%, the alcohol content is 5.69% vol, no methanol is detected, the content of higher alcohol is 248.59mg/L, wherein the content of higher alcohol of amyl alcohol is 168.69mg/L, the content of total ester is 14.25mg/L, and the product is darker yellow brown;
(7) mixing 45-55% vol liquor segment with sterilized waxberry extract in the step (3) according to a volume ratio of 1:1, soaking at 12-15 ℃, taking supernatant liquor for detection at 0 month, 1 month, 2 months, 3 months, 4 months, 5 months and 6 months, and finding that the content of higher alcohol and amyl alcohol is reduced along with the increase of soaking time, the content of total ester is increased, and the content of higher alcohol and amyl alcohol is basically gentle after 3 months. The alcohol content of the waxberry wine soaked for 6 months is detected to be 24.29 percent vol, no methanol is detected, the content of higher alcohol is 59.12mg/L, wherein the content of amyl alcohol higher alcohol is 15.36mg/L, the content of total ester is 29.57 mg/L, the content of total sugar (calculated by glucose) is 31.25g/L, the content of total acid (calculated by tartaric acid) is 9.26 g/L, and the content of anthocyanin is 13.25 mg/L.
(8) And (3) adding a chitosan solution into the waxberry wine soaked for 6 months obtained in the step (7) according to the dosage of 0.1g/L of chitosan, standing for 3 hours at the temperature of 20 ℃, filtering by using 200-mesh gauze until the light transmittance of supernatant reaches the highest, and reducing the anthocyanin content to 11.28mg/L after filtering, wherein the light transmittance is 88.33%.
The wine body is red, bright in color, glossy, clear, full in wine body, mellow in taste, sweet and sour, rich in waxberry fragrance and has a sensory score of 82.
(9) Bottling with ceramic container, and pasteurizing. Samples were stored at 4 deg.C, 25 deg.C, 40 deg.C for 6 months. After the bottle is opened and stored at the temperature of 4 ℃, no solid sediment exists at the bottom, the light transmittance is 87.12 percent, and the anthocyanin content is 5.68 mg/L; after the bottle is opened and stored at 25 ℃, no solid sediment exists at the bottom, the light transmittance is 86.24%, and the anthocyanin content is 2.14 mg/L; after the flask was opened for storage at 40 ℃, there was no solid sediment at the bottom, the light transmittance was 84.29%, and no anthocyanin was detected.
Bottling with transparent glass container, and pasteurizing. The samples were stored under light at 4 deg.C, 25 deg.C, and 40 deg.C for 6 months. After the bottle is opened and stored at the temperature of 4 ℃, no solid sediment exists at the bottom, the light transmittance is 82.47%, and the anthocyanin content is 1.09 mg/L; after the bottle is opened and stored at 25 ℃, no solid sediment exists at the bottom, the light transmittance is 81.84%, and anthocyanin is not detected; after the bottle is opened and stored at 40 ℃, no solid sediment exists at the bottom, the light transmittance is 80.59 percent, and the content of anthocyanin is not detected.
Compared with example 1, the solid part amount in step (3) of this comparative example is less, and the fermentation effect in step (4) is significantly worse than that in step (4) of example 1, and the yield of the fermented wine is 21% of that in example 1, so the yield is lower. The participation of the waxberry kernels in the fermentation can be seen by comparing the fermentation effects in the step (4). The higher alcohol content in example 1 was lower and the rate of anthocyanin degradation was slower.
The above disclosure is only for the purpose of illustrating the preferred embodiments of the present invention, and it is therefore to be understood that the invention is not limited by the scope of the appended claims.
Claims (4)
1. The preparation method of the red bayberry wine is characterized by comprising the following steps:
(1) selecting fresh waxberries, screening the waxberries which are mildewed, damaged, green or have diseases and insect pests, cleaning, and crushing with kernels into pulp to obtain waxberry pulp;
(2) adding pectinase into the waxberry pulp, and stirring to fully decompose pectin substances in the pulp;
(3) filtering the waxberry pulp subjected to enzymolysis by pectinase to obtain filtrate and filter residue, adding 1-5 times of water into the filter residue, stirring to mix uniformly, heating to 50-80 ℃ and pressurizing to 0.5-1MPa for pressurized extraction for 10-30min, cooling to room temperature, centrifuging to obtain supernatant and solid part, mixing the filtrate and the supernatant to obtain waxberry extract, and pasteurizing the waxberry extract and the solid part;
(4) transferring the solid part sterilized in the step (3) to a fermentation tank, and adding sucrose and SO2Fermenting the high-activity yeast liquid and water at 22-27 ℃ for 3-5 days;
(5) adding part of sterilized fructus Myricae Rubrae extract of step (3) into fermentation tank, adding sucrose and SO2Fermenting at 18-22 deg.C for 5-8 days;
(6) clarifying the fermented juice, filtering, distilling, and intercepting in segments, which are respectively a first wine segment with alcoholic strength of more than 55% vol, a 45-55% vol wine segment and a low-alcohol wine segment;
(7) mixing 45-55% vol liquor with sterilized fructus Myricae Rubrae extract of step (3), and soaking at 12-15 deg.C;
(8) clarification: adding a clarifying agent, and soaking;
(9) filtering, bottling, and sterilizing.
2. The method for preparing waxberry wine according to claim 1, wherein: in the step (4), the high-activity yeast liquid is high-activity dry yeast which accounts for 3-5% of the mass of the solid filter residue, is dissolved in 10-20 times of water by weight, and is activated for 20-40min at the temperature of 30-40 ℃.
3. The method for preparing waxberry wine according to claim 2, wherein: in the step (4), the addition amount of the sucrose is 20-30% of the mass of the high-activity yeast liquid.
4. The method for preparing waxberry wine according to claim 1, wherein: the volume ratio of the 45-55% vol wine in the step (7) to the sterilized red bayberry extract in the step (3) added in the step (7) is 1: 0.5-2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010997427.9A CN111944647A (en) | 2020-09-21 | 2020-09-21 | Preparation method of red bayberry wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010997427.9A CN111944647A (en) | 2020-09-21 | 2020-09-21 | Preparation method of red bayberry wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111944647A true CN111944647A (en) | 2020-11-17 |
Family
ID=73356428
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010997427.9A Pending CN111944647A (en) | 2020-09-21 | 2020-09-21 | Preparation method of red bayberry wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111944647A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112430519A (en) * | 2020-12-11 | 2021-03-02 | 景德镇市元启山谷酒业发展有限公司 | Process for brewing high-alcohol wine from waxberries |
| CN113564007A (en) * | 2021-09-02 | 2021-10-29 | 泰顺县天思杨梅专业合作社 | Preparation method of waxberry white spirit |
| CN115011426A (en) * | 2022-07-01 | 2022-09-06 | 中国农业大学烟台研究院 | Preparation method of crispy plum liqueur |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1896215A (en) * | 2006-06-22 | 2007-01-17 | 周文兴 | Brewing method of red wine of bayberry claret |
| CN102028285A (en) * | 2010-12-04 | 2011-04-27 | 江南大学 | Method for preparing red bayberry juice with low cost and high bayberry polyphenol content |
| CN102191152A (en) * | 2011-05-06 | 2011-09-21 | 湖南瑞生源生物科技有限公司 | Method for fermenting red bayberry with dregs |
| CN103361222A (en) * | 2013-07-05 | 2013-10-23 | 李爱媛 | Waxberry wine and making method thereof |
| CN104762180A (en) * | 2015-04-20 | 2015-07-08 | 武世新 | Waxberry wine and brewing process thereof |
| CN105273954A (en) * | 2015-11-24 | 2016-01-27 | 来凤县古杨梅食品开发有限责任公司 | Method for preparing steeping liquor rich in waxberry polyphenol |
-
2020
- 2020-09-21 CN CN202010997427.9A patent/CN111944647A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1896215A (en) * | 2006-06-22 | 2007-01-17 | 周文兴 | Brewing method of red wine of bayberry claret |
| CN102028285A (en) * | 2010-12-04 | 2011-04-27 | 江南大学 | Method for preparing red bayberry juice with low cost and high bayberry polyphenol content |
| CN102191152A (en) * | 2011-05-06 | 2011-09-21 | 湖南瑞生源生物科技有限公司 | Method for fermenting red bayberry with dregs |
| CN103361222A (en) * | 2013-07-05 | 2013-10-23 | 李爱媛 | Waxberry wine and making method thereof |
| CN104762180A (en) * | 2015-04-20 | 2015-07-08 | 武世新 | Waxberry wine and brewing process thereof |
| CN105273954A (en) * | 2015-11-24 | 2016-01-27 | 来凤县古杨梅食品开发有限责任公司 | Method for preparing steeping liquor rich in waxberry polyphenol |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112430519A (en) * | 2020-12-11 | 2021-03-02 | 景德镇市元启山谷酒业发展有限公司 | Process for brewing high-alcohol wine from waxberries |
| CN113564007A (en) * | 2021-09-02 | 2021-10-29 | 泰顺县天思杨梅专业合作社 | Preparation method of waxberry white spirit |
| CN115011426A (en) * | 2022-07-01 | 2022-09-06 | 中国农业大学烟台研究院 | Preparation method of crispy plum liqueur |
| CN115011426B (en) * | 2022-07-01 | 2023-06-20 | 中国农业大学烟台研究院 | Preparation method of crisp Li Likou wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111944647A (en) | Preparation method of red bayberry wine | |
| CN102604783B (en) | Method for brewing Rosa roxburghii fruit and hollow plum compound fruit wine | |
| CN106893660B (en) | Brewing process of red-pulp dragon fruit sweet fruit wine | |
| CN103666922A (en) | Method for brewing blueberry wine | |
| CN102676329A (en) | Process for brewing fortified grape wine by using amur grape | |
| CN104293575A (en) | Preparation method of waxberry fermented wine | |
| CN110295096A (en) | A kind of brewing method of Qi odor type fructus lycii distilled spirit | |
| CN1389557A (en) | Production process of persimmon wine | |
| CN107475015A (en) | A kind of red heart dragon fruit and white heart dragon fruit compound fruit wine and preparation method thereof | |
| CN103275858B (en) | Brewing method for orange brandy | |
| CN105039085A (en) | Method for brewing persimmon brandy | |
| CN107267335B (en) | Method for making red bayberry wine | |
| CN113637550A (en) | Preparation method of kiwi fruit wine | |
| JPH0838152A (en) | Production of fruit wine | |
| CN103184126A (en) | Preparation method of fermentation apricotine | |
| CN111961554A (en) | Reinforced persimmon juice wine and preparation process thereof | |
| CN112029619A (en) | Preparation method of storage-resistant composite red date fruit wine | |
| CN110878246A (en) | Brewing method of coconut-aroma-enhanced banana-coconut wine | |
| CN110872548A (en) | Brewing method of lemon coconut-flavor sweet wine | |
| CN110734832A (en) | composite fruit wine and preparation method thereof | |
| BR102018075772A2 (en) | LICHIA WINE AND ITS PRODUCTION PROCESS | |
| BR102018075782A2 (en) | LICHIA AND MATE WINE AND ITS PRODUCTION PROCESS | |
| LU502011B1 (en) | A Method of Preparing Wild Berchemia Sinica Schneid Compound Fruit Wine | |
| CN107828575A (en) | A kind of preparation method of Garbo fruit tree grape wine | |
| Bangaraiah et al. | Production of white wine from grapes using sacharomyces cervisiae |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201117 |
|
| RJ01 | Rejection of invention patent application after publication |