CN112029620A - Preparation method of mulberry and cherry compound fermentation type fruit wine - Google Patents
Preparation method of mulberry and cherry compound fermentation type fruit wine Download PDFInfo
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- C—CHEMISTRY; METALLURGY
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- 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 preparation method of mulberry and cherry compound fermentation type fruit wine, which comprises the following preparation processes: (1) selecting fresh and non-rotten mulberries and cherries as raw materials, removing stalks of the cherries, crushing the cherries, and mixing the cherries with the mulberries in a mass ratio of 1:2-1: 10; (2) adding saccharomyces cerevisiae with the mixed mass of 0.008% -0.014% of that of the mulberries and the cherries for fermentation, controlling the fermentation temperature at 24-36 ℃, pressing a cap in a self-flowing juice-taking backfilling mode in the fermentation process, and leaching for 3-5 days; (3) and filtering, sterilizing, filling, sealing and packaging the self-flowing juice generated by fermentation. The raw wine fermented by the preparation method disclosed by the invention has more complex taste, more layering and softer aroma, and particularly has more convergence on dry wine.
Description
Technical Field
The invention relates to a preparation method of fruit wine, in particular to a preparation method of mulberry-cherry compound fermentation type fruit wine.
Background
The mulberry is sweet and cold in nature and taste, has the effects of tonifying liver and kidney, promoting the secretion of saliva or body fluid, moistening intestines, blackening hair, improving eyesight and the like, is usually used as a medicine in traditional Chinese medicine, and is used for protecting liver and kidney, strengthening tendons and bones, resisting aging, reducing high blood pressure, high blood sugar and high blood fat and the like; the mulberry contains rich polyunsaturated fatty acid, amino acid and trace elements required by human body; resveratrol in mulberry can inhibit cancer cell growth, prevent cell mutation, change molecular mechanism in blood vessel, and reduce risk of apoplexy. However, the biggest weakness of mulberries is that mulberries are not durable to store, are easy to lose water, decay and deteriorate after being harvested, and have more fruits falling to the ground. The cherry has rich nutrition, delicious taste, contains various minerals and vitamins, has the effects of promoting blood circulation and organism metabolism, improving cardiovascular and cerebrovascular functions and the like, and has good medicinal value and health care curative effect.
At present, mulberries and cherries are mainly eaten in fresh food, and due to the characteristics of the two fruits, the mulberries and the cherries are difficult to store, deep-processed products are few, and fruit wine is an ideal choice in deep processing and development. Some mulberry wine and cherry wine appear on the market, but most of the mulberry wine and cherry wine are liqueur series prepared by extraction. When the mulberries are fermented independently, the mulberries are difficult to filter, so that the mulberries fermented wine is less in appearance; cherry fermented wine has a small scale, and is easy to fade, brown stain and the like in a long-term storage process, so that the sense of the wine is influenced.
The harvesting time of the mulberries and the cherries is relatively close, so that the mulberries and the cherries can be mixed and fermented to prepare the compound fruit wine, and the nutrient elements of the mulberries and the cherries can be combined.
At present, two main ways of fermenting compound fruit wine are available, one way is that fruits are independently fermented to obtain single fruit variety wine base, and then different fruit wine bases are mixed and blended; the other method is to squeeze different fruits respectively to obtain juice, and then mix the juice for fermentation. The first method has the characteristics of the mulberries, so that the filtering difficulty is high after fermentation is finished, the filtering cost is high, the mulberries need to be fermented and stored independently, and the equipment investment is high for small and medium-sized wineries with small quantity; the second method is pure juice fermentation, which lacks the extraction of effective components and aroma of fruit peel, so that the obtained composite fruit wine has insufficient aroma, especially dry wine lacks the convergence due to the lack of extraction of components such as tannin in the fruit peel.
Disclosure of Invention
In order to solve the technical problems, the invention provides the preparation method of the mulberry-cherry compound fermentation type fruit wine, and compared with a method of separately fermenting and then mixing two kinds of fruits, the preparation method has the advantages of low equipment investment and low filtering cost; compared with the method of separately taking juice and then mixing and fermenting, the fermented raw wine has more complex taste, more layering and softer aroma, and particularly has more convergence on dry wine.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a preparation method of mulberry and cherry compound fermentation type fruit wine comprises the following preparation processes:
(1) selecting fresh and non-rotten mulberries and cherries as raw materials, removing stalks of the cherries, crushing the cherries, and mixing the cherries with the mulberries in a mass ratio of 1:2-1: 10;
(2) adding saccharomyces cerevisiae with the mixed mass of 0.008% -0.014% of that of the mulberries and the cherries for fermentation, controlling the fermentation temperature at 24-36 ℃, pressing a cap in a self-flowing juice-taking backfilling mode in the fermentation process, and leaching for 3-5 days;
(3) and filtering, sterilizing, filling, sealing and packaging the self-flowing juice generated by fermentation.
In the scheme, the squeezed juice generated by fermentation and the gravity flow juice are mixed, and then are aged, clarified and blended, and finally are filtered, sterilized, filled, sealed and packaged. When the quality of the squeezed juice meets the requirement, the squeezed juice can be mixed with the self-flowing juice, and when the quality of the squeezed juice does not meet the requirement, the squeezed juice cannot be mixed with the self-flowing juice and needs to be treated independently.
In the scheme, the addition amount of the saccharomyces cerevisiae is 0.010 percent of the mixing mass of the mulberries and the cherries.
In the scheme, the fermentation temperature is 27 ℃.
In the above scheme, the leaching time is 4 days.
In the scheme, the ageing time is 3-6 months.
In the scheme, the mass ratio of the mulberries to the cherries is 1: 6.
In the above-mentioned embodiment, in the step (2), at the start of fermentation, it is necessary to calculate the total sugar content required in accordance with the target alcohol content, and then to select the sugar content or the water to be added by adjusting the sugar content in the raw material.
According to the technical scheme, the mulberry (including part of the fruits on the ground) and the cherries are mixed and fermented, and fermentation control is performed in a self-flowing juice-taking cap-pressing mode, so that on one hand, a filtering layer is formed by the cherries, and compared with simple mulberry fermentation, the mulberry-cherry composite fermented fruit wine has the characteristics of easiness in juice taking and filtering; on the other hand, anthocyanin substances in the mulberries are fully extracted, so that the whole wine body is deepened, the color is relatively stable during storage, and the wine has the characteristics of good color and luster and strong stability compared with single cherry fermentation. Meanwhile, the mulberry and cherry compound fermentation type fruit wine integrates the characteristics of two fruits, namely mulberry and cherry, and is harmonious in taste, rich and complex in aroma and long in aftertaste. Compared with other single fruit fermented fruit wine in the market, the fruit wine has more market advantages.
Compared with the method of compounding after fermenting single variety of fruits, the method can effectively reduce the use cost and the filtering cost of equipment; compared with the method of separately taking juice and then mixing and fermenting, the fermented raw wine has the advantages of more complex taste, more layering and softer aroma, and particularly dry wine has more convergence and better quality.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below.
FIG. 1 is a schematic flow chart of a preparation method of mulberry and cherry compound fermentation type fruit wine disclosed by the embodiment of the invention;
FIG. 2 is a graph of sensory score response for fermentation temperature and yeast loading as disclosed in an embodiment of the present invention;
FIG. 3 is a graph of sensory score response for yeast dosage and extraction time as disclosed in an example of the present invention;
FIG. 4 is a graph of sensory response scores for fermentation temperature and extraction time as disclosed in the examples of the present invention.
Detailed Description
The technical solution in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention.
The invention provides a preparation method of mulberry and cherry compound fermentation type fruit wine, which is a flow shown in figure 1.
The first embodiment is as follows:
(1) selecting fresh and non-rotten mulberries and cherries as raw materials, removing stalks of the cherries, crushing the cherries, and mixing the cherries with the mulberries in a mass ratio of 1: 6;
(2) adding fruit wine saccharomyces cerevisiae (Angel) with the mixed mass of 0.010% of that of the mulberries and the cherries for fermentation, controlling the fermentation temperature at 27 +/-1 ℃, pressing a cap in a self-flowing juice-taking backfilling mode in the fermentation process, and simultaneously leaching for 4 days; at the beginning of fermentation, the sugar content of the mixed liquor should be adjusted to 216g/L according to the target alcohol content of 12% vol.
(3) Mixing the self-flowing juice and the squeezed juice generated by fermentation, ageing for 6 months, clarifying and blending;
(4) and finally, filtering, sterilizing, filling, sealing and packaging.
Determination of the parameters in the above operations:
1. determination of matching range of mulberries and cherries
Different mulberry and cherry proportions are selected through experiments, the influence on juice filtration and product color is determined through research, and finally, the mulberry is found: the mass ratio of the cherries is 1:2-1:10 is most suitable. If the dosage of the mulberries is too small, the color is not bright enough, the fragrance of the finished product is not strong enough, and the typical style of the mulberries is lacked; if the mulberry is too much, the cherry can not form a dominant filtering layer, and the difficulty of separating juice and residues is increased.
2. Determination of fermentation temperature
Through experiments, the appropriate temperature range of the fermentation process of the mulberry and cherry fermented wine is determined under the condition of the same addition amount of the saccharomyces cerevisiae. Naturally fermenting under the condition of not controlling temperature, measuring the fermentation temperature to be 37 deg.C, controlling the fermentation temperature to be 16 deg.C, 20 deg.C, 24 deg.C, 28 deg.C, 32 deg.C and 36 deg.C respectively by adding ice water, observing the fermentation phenomenon, and evaluating the wine base. The results are shown in Table 1.
TABLE 1 Mulberry and cherry composite fermentation type fruit wine fermentation temperature single factor test
Experiments show that the temperature is low, the fermentation speed is slow, but the raw wine has good taste and dark color, and particularly has fragrant and harmonious aroma and long aroma retention time; high temperature, high fermentation speed, short color extraction time in the fermentation period, light color, and slightly less fragrance than low temperature fermentation although the fragrance is harmonious and rich. However, the low temperature needs to be controlled, the refrigerator is required to work all the time to make ice water for cooling, and the fermentation temperature range of the mulberry and cherry fermented wine is determined to be 24-36 ℃ in comprehensive consideration. The center level of fermentation temperature selected in the Box-Behnken experimental design was 28 ℃ with levels ranging from. + -. 4 ℃.
3. Determination of Yeast addition amount
Through experiments, the influence of different yeast addition amounts on fermentation is studied at the same fermentation temperature. The results of tests were carried out with five yeast addition levels of 0.004%, 0.008%, 0.010%, 0.014% and 0.016% as shown in Table 2.
TABLE 2 Mulberry cherry composite fermentation type fruit wine Yeast addition Single factor test
The results show that when the yeast addition is less, the fermentation is slow to start, the fermentation speed is slow, the temperature rise is slow, the temperature is easy to control, but the whole fermentation period is long; the yeast is added in an excessive amount, the fermentation is started quickly, the fermentation is rapid, the temperature is raised rapidly, ice water is required to be added for controlling the temperature all the time, and the raw wine obtained by fermentation has heavier yeast taste and slightly insufficient mouthfeel. The amount of yeast added is controlled to be in the range of 0.008% to 0.014%. The selected yeast loading in the Box-Behnken experimental design had a central level of 0.010% and levels ranged from. + -. 0.002%.
4. Determination of leaching time
Through experiments, the influence of the skin residue leaching time on the wine base is researched under the conditions of the same fermentation temperature and the same yeast adding amount. The extraction time (days) was 2d, 3d, 4d, 5d, 6d, and 7d, respectively, and the degree of separation of the skin and the residue and the resulting wine base were evaluated under different extraction conditions, and the results are shown in Table 3.
TABLE 3 Mulberry cherry composite fermentation type fruit wine peel and residue extraction time single factor test
Experiments show that the skin residue extraction time is short, pigments and other effective components in the mulberries and the cherries cannot be fully extracted, so that nutrition is wasted, the obtained raw wine is light in color and luster, not strong enough in fragrance, and thin in whole wine body although the taste of the wine is similar to that of the mulberries and the cherries; the extraction time of the peel residues is long, although the nutritional ingredients of the mulberries and the cherries are extracted into the wine after full extraction, the obtained original wine has good color and luster and thick wine body, but the yeast taste is excessively extracted, so that the yeast taste in the wine is heavier, and even the taste of the mulberries and the cherries can be covered; moreover, the leaching time is long, the fermentation is already finished, and the skin slag floats upwards due to insufficient carbon dioxide gas, so that the skin slag gradually sinks, the self-flowing juice extraction is difficult, and the juice yield is even influenced. Comprehensively considering, basically determining the leaching time of the skin slag to be 3 d-5 d. The central level of the selected skin dreg leaching time in the Box-Behnken experimental design is 4d, and the level range is +/-1 d.
5. Box-Behnken experiment
5.1 Box-Behnken Experimental design
Carrying out Box-Behnken experimental design on factors and levels determined by a single-factor experiment, taking sensory evaluation as a main examination index (the sensory evaluation is shown in a table 4), and finally determining the optimal fermentation process by combining physical and chemical indexes. The levels of experimental factors are shown in table 5. The Box-Behnken test design and sensory evaluation results are shown in Table 6.
TABLE 4 Mulberry-cherry composite fermentation type fruit wine sensory evaluation table
TABLE 5 Mulberry and cherry composite fermentation type fruit wine fermentation parameter level factor table
TABLE 6 response surface design and results
5.2 analysis of results
The data in the table 6 are analyzed and fitted by using Design-expert8.0, and a mathematical quadratic polynomial regression equation of 3 factors of fermentation temperature (A), yeast addition (B) and skin residue leaching time (C) is obtained by taking a sensory evaluation score (Y) as a reference index.
Y＝91.20-2.25A+0.37B+4.13C－1.75AB+0.75AC-0.50BC－3.10A2－3.35B2－4.85C2
The regression model was further tested for significance and the results of the analysis of variance of the response surface data are shown in table 7. The results show that the mode is very significant (P ═ 0.0005) significant. The misfit term was not significant (P-0.2550), the coefficient of certainty of the regression model was 0.9592, the model was well fitted, and the model was used to analyze and predict the results of the experiment.
Taking the absolute value of the coefficient of the first order in the quadratic regression equation as a comparison basis of each parameter on the sensory evaluation of the product, and obtaining the influence of three factors on the sensory evaluation of the product as follows: c is more than A and more than B, namely leaching time, fermentation temperature and yeast addition.
TABLE 7 regression model analysis of variance and significance test
And further carrying out response surface analysis on the experimental result to obtain a response surface curved surface and a contour map, which are shown in fig. 2, 3 and 4. One factor is fixed as a response surface to obtain an interaction diagram of the other two factors, and the influence of the strength of the interaction effect among the factors on a response value can be reflected visually through the shape of the response surface and the contour diagram thereof. When the opening of the paraboloid of the response surface graph is downward, a maximum value point is provided; the shape of the contour diagram is elliptical, indicating that the two factors act significantly, and circular, the opposite. As can be seen from FIG. 2, each influencing factor has an optimal stability condition for optimal sensory perception.
5.3 validation experiments
And setting the target value sensory score as a maximum value, and analyzing and solving the fitting equation through Design-expert software to obtain the optimal combination of fermentation temperature of 27 ℃, yeast addition of 0.010% and extraction time of 4 d. At this optimal combination, the sensory score of the theoretical product was 92.4233. According to the limitation of the actual fermentation temperature control equipment condition, the optimal fermentation condition is determined as follows: the fermentation temperature is 27 +/-1 ℃, the yeast addition is 0.010 percent, and the leaching time is 4 d. Under the condition, the products obtained by fermentation are subjected to sensory evaluation and physicochemical inspection, and the results show that the physicochemical indexes of the products obtained in parallel in three groups are all qualified, the sensory indexes are respectively 92, 93 and 92, and the arithmetic mean value of the sensory indexes is 92.3333 which is approximately equivalent to 92.4233 of a predicted value.
Conclusion
The mulberry and cherry composite fermentation method takes mulberries and cherries as raw materials, and the mulberries and the cherries are mixed according to a certain proportion and then subjected to composite fermentation. The problems that mulberries are difficult to filter after being independently fermented and cherry wine is easy to discolor after being stored for a long time are solved. The experiment takes the product sensory evaluation score as an investigation target, combines physical and chemical indexes, performs single-factor selection on fermentation temperature, yeast addition and skin residue extraction time, and then optimizes the fermentation temperature, the yeast addition and the skin residue extraction time by using a Response Surface Method (RSM). The optimal fermentation process for finally obtaining the mulberry-cherry compound fermentation type fruit wine comprises the following steps: the fermentation temperature is 27 +/-1 ℃, the yeast addition is 0.010 percent, and the leaching time is 4 d. The mulberry and cherry compound fermentation type fruit wine obtained after fermentation is purple red, clear, transparent, rich and elegant in fruit aroma and bouquet, harmonious in wine body, mellow and thick, and has unique flavor generated by fermentation of mulberries and cherries.
Now, the ingredient detection of the mulberry and cherry compound fermented fruit wine (dry type) prepared in the first example is performed, and the result is shown in table 8.
TABLE 8 measurement results of components
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (8)
1. A preparation method of mulberry and cherry compound fermentation type fruit wine is characterized by comprising the following preparation processes:
(1) selecting fresh and non-rotten mulberries and cherries as raw materials, removing stalks of the cherries, crushing the cherries, and mixing the cherries with the mulberries in a mass ratio of 1:2-1: 10;
(2) adding saccharomyces cerevisiae with the mixed mass of 0.008% -0.014% of that of the mulberries and the cherries for fermentation, controlling the fermentation temperature at 24-36 ℃, pressing a cap in a self-flowing juice-taking backfilling mode in the fermentation process, and leaching for 3-5 days;
(3) and filtering, sterilizing, filling, sealing and packaging the self-flowing juice generated by fermentation.
2. The preparation method of the mulberry-cherry compound fermentation type fruit wine according to claim 1, wherein the squeezed juice produced by fermentation is mixed with the free-flowing juice, and then the mixture is aged, clarified and blended, and finally filtered, sterilized, filled, sealed and packaged.
3. The preparation method of the mulberry-cherry composite fermented fruit wine according to claim 1, wherein the addition amount of the saccharomyces cerevisiae is 0.010% of the mixed mass of the mulberries and the cherries.
4. The preparation method of the mulberry-cherry compound fermented fruit wine according to claim 1, wherein the fermentation temperature is 27 ℃.
5. The preparation method of the mulberry-cherry compound fermentation type fruit wine according to claim 1, wherein the extraction time is 4 days.
6. The preparation method of the mulberry-cherry compound fermentation type fruit wine according to claim 1, wherein the aging time is 3-6 months.
7. The preparation method of the mulberry-cherry composite fermented fruit wine according to claim 1, wherein the mass ratio of the mulberries to the cherries is 1: 6.
8. The method for preparing the mulberry-cherry composite fermented fruit wine according to claim 1, wherein in the step (2), the total sugar content is calculated according to the target alcohol content at the beginning of the fermentation, and then the sugar content or the water is selectively added according to the adjustment of the sugar content in the raw materials.
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Citations (3)
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| CN105524785A (en) * | 2016-01-13 | 2016-04-27 | 陕西博硒农业科技有限公司 | Preparation method of mulberry wine |
| CN108728307A (en) * | 2018-06-15 | 2018-11-02 | 浙江省柑桔研究所 | A kind of cherry health fruit and preparation method thereof |
| CN110591861A (en) * | 2019-09-17 | 2019-12-20 | 株洲千金药业股份有限公司 | Cherry and mulberry fermented wine and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105524785A (en) * | 2016-01-13 | 2016-04-27 | 陕西博硒农业科技有限公司 | Preparation method of mulberry wine |
| CN108728307A (en) * | 2018-06-15 | 2018-11-02 | 浙江省柑桔研究所 | A kind of cherry health fruit and preparation method thereof |
| CN110591861A (en) * | 2019-09-17 | 2019-12-20 | 株洲千金药业股份有限公司 | Cherry and mulberry fermented wine and preparation method thereof |
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