CN112500961A - Low-temperature aroma-enhancing step fermentation process for jujube wine - Google Patents
Low-temperature aroma-enhancing step fermentation process for jujube wine Download PDFInfo
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Abstract
A low-temperature aroma-enhancing step fermentation process of jujube wine takes pre-roasted dry jujube as a raw material, and is characterized in that the fermentation process uses three yeasts A, B and C with different characteristics, and comprises three stages of fermentation, wherein in the first stage, the yeast A is added into a jujube pulp stock solution, and the first-stage fermented grains are formed after peak clipping and step-by-step temperature reduction fermentation; during the second stage of fermentation, adding pre-fermented jujube pulp pre-fermented by using the yeast B in a volume ratio M into the first-stage fermented grains, and performing peak clipping and step-by-step cooling fermentation to form second-stage fermented grains; and during the third stage of fermentation, adding pre-fermented jujube pulp pre-fermented by using the yeast C in a volume ratio N into the second-order fermented grains, and performing peak clipping and step-by-step cooling fermentation to form third-order fermented grains. The invention has the characteristics of clear fermentation process stage and easy control of fermentation quality, and the produced jujube wine has the beneficial technical effects of rich aromatic substance types, high total aromatic content, obvious wine fruit fragrance and prominent jujube fragrance.
Description
Technical Field
The invention belongs to the field of brewing alcoholic beverages, and particularly relates to a brewing process of jujube wine.
Background
The Liaoning Chaoyang is called as the village of Chinese flat-topped jujubes, the Chinese jujubes are rich in resources, and the Chinese jujubes are rich in protein, fat, saccharides, carotene, B vitamins, vitamin C, vitamin P, calcium, phosphorus, iron, cyclic adenosine monophosphate and other nutritional ingredients. The Chinese date can nourish the stomach, invigorate the spleen, benefit the blood and strengthen the spirit, and is a good medicine for calming middle-jiao and replenishing qi.
In view of the fact that local Chinese date resources are fully utilized by our company, the nutrition essence rich in Chinese dates is drawn, the red-mountain goddess jujube wine is developed and produced by combining the modern scientific production process, the wine does not lose the nutritional value of the Chinese dates, and meanwhile, the consumption market of the Chinese dates is expanded.
In practice, compared with the grape wine with rich fruit aroma, the jujube wine produced by the prior art has light fruit aroma and is difficult to show the special flavor of fruit wine, particularly jujube. Therefore, how to increase the natural jujube fragrance of the jujube wine through process improvement is very important for improving the popularity of the jujube wine and further expanding the market of the jujube wine.
The aroma of the jujube wine mainly has three sources, namely the natural aroma of the jujube, the fermentation aroma generated in the fermentation process and the aging aroma generated by cellaring, wherein the fermentation aroma of the jujube wine is the main component of the aroma of the jujube wine, so how to optimize the fermentation process flow of the jujube wine is the key for improving the fruit aroma of the jujube wine.
Disclosure of Invention
The invention aims to solve the technical problem of increasing the content of ester aromatic substances in the jujube wine by process improvement, namely improving the fruity flavor of the jujube wine.
According to the records of the existing research documents, the jujube wine contains dozens of aromatic substances, the most important to the flavor of the jujube wine are ester, acid and alcohol aromatic substances, wherein the ester with the highest volatility determines the fruit aroma of the jujube wine. The jujube wine contains more than thirty ester aromatic substances, so the jujube fragrance in the popular meaning is not determined by a single aromatic substance, but is the odor effect presented by mixed odor formed by combining dozens of aromatic substances. The different kinds of yeast produce different kinds and amounts of aromatic substances, and the higher the fermentation temperature, the more aromatic substances are lost. In the traditional process, the total content of higher alcohol is correspondingly increased while ester aromatic substances are increased, but the overhigh higher alcohol is not beneficial to human health. The key point for improving the quality of the jujube wine is how to improve the contents of ester aromatic substances and jujube-fragrance characteristic aromatic substances on the premise of not improving the content of higher alcohols.
In the production practice of many years, the jujube wine contains the aromatic substances with higher correlation degree of jujube fragrance characteristics, namely 5-methylfurfural which has strong sweet fragrance and jujube fragrance similar to caramel, 2-ethylfuran has strong and pleasant jujube burnt fragrance, and the jujube wine has strong coffee-like sweet fragrance at low concentration. The 2-amyl furan has the sweet fragrance of fresh jujube.
Meanwhile, in the production practice, the pre-baking process is found to promote the pyrolysis of sugar substances in the Chinese dates, so that a large amount of furan-like aromatic substances are generated, the strong sweet fragrance with the characteristics of the Chinese dates is added to the Chinese date wine, and the Chinese date wine is prepared from the dried Chinese dates and is subjected to pre-baking fragrance, so that the Chinese date fragrance characteristic of the Chinese date wine can be improved. The jujube wine is prepared from Liaoning Chaoyang jujube dry jujube as raw material, the baking temperature is not more than 75 ℃, the water content after baking is not more than 20%, and the baking time is less than 30 minutes.
In order to improve the fragrance of the jujube wine and enhance the fragrance of the jujube, on the basis of adopting the dry jujube with fragrance baked in advance as a raw material, the invention provides a low-temperature fragrance-enhancing step fermentation process to increase the content of aromatic substances in the jujube wine, so that the jujube wine has the characteristics of obvious fruit fragrance and outstanding jujube fragrance, the fermentation process uses three types of yeast A, yeast B and yeast C with different characteristics, and comprises three stages of fermentation, and in the first stage, the yeast A is added into a jujube pulp stock solution, and the first-order fermented grains are formed after peak clipping and step-by-step temperature reduction fermentation; during the second stage of fermentation, adding pre-fermented jujube pulp pre-fermented by using the yeast B in a volume ratio M into the first-stage fermented grains, and performing peak clipping and step-by-step cooling fermentation to form second-stage fermented grains; during the third stage of fermentation, adding pre-fermented jujube pulp pre-fermented by using the yeast C in a volume ratio N into the second-order fermented grains, and performing peak clipping and step-by-step cooling fermentation to form third-order fermented grains;
preferably, the yeast A is the French LALLEMAND wine yeast RC212, the yeast B is the French ZYMAFLORE X16 yeast, and the yeast C is the French KD yeast.
The volume ratio M and the volume ratio N are both 80-150%.
Preferably, the volume ratio M is 100% and the volume ratio N is 100%.
The peak clipping step-by-step cooling fermentation is that the temperature of the peak stage of the fermentation process is reduced through a cooling measure and is gradually reduced to a low-temperature fermentation stage after being maintained for a certain time, the specific fermentation temperature of each stage is divided into three step temperature ranges, each step temperature range is connected end to end and is gradually reduced, the peak top of the fermentation peak stage is flattened in the first stage, the fermentation temperature is gradually reduced in the second stage and the third stage so that the fermentation temperature is smoother to improve the fermentation quality, the lower fermentation temperature is controlled to reduce the loss of volatile aromatic substances, meanwhile, the lower temperature is also beneficial to the production of more fruity ester substances in the fermentation process, and the unique fruity taste and the fermented fruity flavor of the jujube wine are enhanced. Thereby avoiding the loss of volatile aromatic substances in the fermented grains due to higher fermentation temperature. The fermentation process is divided into a plurality of stages, and the aim is to set different fermentation conditions so as to generate more aromatic substances with different volatility and intensity. Helping to produce more and richer aromatic substances.
Particularly, the ending temperature of the last temperature step range of the third fermentation stage is the same as the cellaring temperature, and the fermentation in the last temperature step range is carried out in the cellaring environment, so that the fermentation in the cellaring environment is more beneficial to the improvement of the utilization rate of equipment and the stability of the fermentation process in view of longer low-temperature fermentation period and small temperature change.
For the fragrance of the jujube wine, firstly aromatic substances with strong volatility are smelled, then aromatic substances with medium volatility are smelled, and finally the taste experienced by the mouth is determined by the amount and the composition of the aromatic substances with low volatility, and all the aromatic substances can enrich the taste of the jujube wine. The aromatic substances with high volatility are firstly smelled, have the greatest influence on the fragrance of the jujube wine and are least easy to maintain, while the aromatic substances with low volatility have little influence on the fragrance of the jujube wine, great influence on the taste and long retention time. Because of various volatile aromatic substances, the jujube wine has fragrant first taste, mellow middle taste and long aftertaste, and also has the same taste sense after being drunk.
The yeast A can go through all three stages of fermentation processes, has long fermentation time, is mainly used for strengthening low-volatility aromatic substances, enriches the taste of the jujube wine and strengthens the cellaring and aging effects. The yeast A is originally imported French LALLEMAND wine yeast RC212, has a fermentation temperature range of 20-30 ℃, has an alcohol tolerance of 16%, is mellow and powerful in taste, and has prominent fruity flavor of fresh varieties and mature berry flavor. And in a certain time, the better the storage performance is; the strain is stable and powerful in fermentation and has perfect comprehensive fermentation performance. In order to avoid the formation of sulfide and achieve the best brewing effect, and along with the aging, the method has deeper development potential and generates richer flavor.
The yeast B can go through the last two stages in the whole fermentation process, the fermentation time is medium, and the yeast B is mainly used for strengthening aromatic substances with medium volatility. The low temperature fermentation resistance is more than or equal to 12 ℃, the high alcohol resistance is up to 16 percent vol, the nitrogen content required in the fermentation process is low, and volatile acid and H2The yield of S is small. The strain has strong capability of producing secondary aromatic ester substances, and can be safely fermented even under difficult conditions such as low turbidity and low temperature; has the advantages of high fermentation speed, and rich and delicate fragrance of the brewed wine.
The yeast C is added in the third stage of the fermentation process, low temperature and long fermentation time are adopted, and the method is mainly used for strengthening the high-volatility aromatic substances again on the basis of the fermentation of the first two stages. The yeast has strong enzymolysis potential, can carry out enzymolysis on the aromatic precursor substances into aromatic compounds, fully shows the aroma, and can promote elegant and delicate degree of the product by reducing the generation of alcohol and increasing the content of volatile esters.
And immediately adding corresponding activated yeast liquid after the jujube juice stock solution is added into the fermentation tank or the jujube pulp stock solution is added into the fermentation tank again. Yeast activation: firstly, mixing part of jujube juice stock solution and softened water according to the weight ratio of 1:1 to form activated nutrient solution, and then mixing yeast and the activated nutrient solution according to the weight ratio of 1: 10, and standing for 1 hour at the temperature of 25-30 ℃ to form the activated yeast liquid. And then mixing the activated yeast liquid and the jujube pulp stock solution according to the ratio of 1: 500 by weight.
In the second and third stages, the newly added jujube pulp stock solution is required to be pre-fermented, and the specific steps are that the activated yeast solution after being activated and the jujube pulp stock solution are mixed according to the ratio of 1: 500, pre-fermenting for 24 hours at 25-30 ℃, and then adding into a fermentation tank to be uniformly circulated with the fermented grains in the previous section.
The aroma-enhancing low-temperature fermentation process provided by the invention has the characteristics of clear fermentation process stage, clear purpose and easiness in control of fermentation quality, and the produced jujube wine has the beneficial technical effects of rich aromatic substance types and high total aromatic content, so that the jujube wine has obvious fruit aroma and outstanding jujube aroma.
Detailed Description
The technical solution of the present invention will be further clearly and completely described below with reference to specific embodiments to help understanding the contents of the present invention.
The low-temperature aroma-enhancing step fermentation brewing process provided by the invention is explained as follows, and comprises the following specific steps:
first, sorting and cleaning
Selecting mature Liaoning Chaoyang red date dry dates with bright and uniform color, no plant diseases and insect pests and no mildew and rot as raw materials; cleaning the soil and impurities (and attached microorganisms) on the peel with clear water;
second, baking and roasting incense
Drying cleaned dried fructus Jujubae by roller, and baking until fragrance is generated, wherein the baking temperature is no more than 75 deg.C, the water content is no more than 20%, and the baking time is less than 30 min. The baking has antibacterial, fragrance enhancing and crushing promoting effects.
Crushing and pulping
Crushing the roasted red dates by using a crusher, keeping jujube pits complete and feeding the crushed red dates into a fermentation tank, wherein the diameter of crushed particles is 5-8 mm;
fourthly, steam treatment
The crushed red dates are treated at high pressure and high temperature by high-pressure steam, the steam pressure is 0.02-0.05MPa, the treatment time is different according to the different volume of the fermentation tank at the ambient temperature, and the standard that the center temperature of the fermentation tank reaches 69-75 ℃ and lasts for 10-15 minutes is generally taken as the completion standard. The steam treatment can kill the mixed bacteria, so that the pulp is cured, the enzyme treatment in the next procedure is facilitated, and the pulp fermentation utilization rate and the fermentation quality are improved.
Fifth, acidity preparation
Adding mineral water with one time of weight into the crushed jujube, adding citric acid according to needs, and adjusting the acidity of the jujube pulp, wherein the pH value of the acidity is 3.5-4.5, and the purpose of adjusting the acidity is to enable the next enzyme treatment to be more effective and sufficient.
Sixthly, enzyme treatment and extraction
Adding pectinase and cellulase for leaching, wherein the dosage of the pectinase is 15-25mg/L, the dosage of the cellulase is 15-25mg/L, the leaching time is 18-24 hours, and continuous or periodic stirring is required during the leaching time to accelerate the leaching process;
adding SO according to the volume ratio of 20-35mg/L2The purpose of this is to inhibit the growth of mixed bacteria and the action of oxidase.
Seventhly, removing slag
After the enzyme extraction treatment is finished, peel and residue separation and squeezing are carried out on the crushed pulp, jujube peel and fruit residue are separated to obtain a jujube pulp stock solution, and the temperature of the jujube pulp stock solution is controlled to be 20-23 ℃ in order to ensure the subsequent fermentation.
Sugar content adjustment
Sugar content of the date pulp was actually measured, and then the sugar content of the date pulp was reduced to 17% by adding mineral water.
Nine, low temperature aroma-enhancing step fermentation
The yeast adding procedures are the same in each stage, and corresponding yeast is added immediately after the jujube juice stock solution is added into the fermentation tank or the jujube pulp stock solution is added into the fermentation tank again. The adding method comprises mixing the stock solution of fructus Jujubae juice with demineralized water 1:1 to form activated nutrient solution, and mixing yeast and activated nutrient solution according to the ratio of 1: 10, and standing for 1 hour in an environment of 25-30 ℃. The activated yeast liquid and the jujube pulp stock solution are mixed according to the ratio of 1: mixing according to the volume ratio of 500, and circulating uniformly.
For the yeast addition after the first stage, pre-fermentation is carried out on the newly added jujube pulp stock solution to culture the newly added yeast, wherein the pre-fermentation is that the newly added yeast is added into the jujube juice stock solution and then is fermented for 24 hours at 25-30 ℃, so that the newly added yeast has enough propagation time to reach enough yeast density, and good fermentation effect is ensured. The pre-fermented jujube juice stock solution becomes pre-fermented jujube juice.
The fermentation tank is provided with a cooling belt outside or a cooling medium plate inside, and the fermentation temperature needs to be controlled by a cooling device because the fermentation process releases heat to raise the temperature inside the fermentation tank. Meanwhile, the fermentation tank is provided with a stirring or circulating device to ensure the consistency of element conditions such as temperature, yeast concentration, sugar degree, acidity and the like in the fermentation tank.
The whole fermentation process uses three yeasts with different characteristics, namely the yeast RC212, the yeast ZYMAFLORE X16 and the yeast KD, and comprises three stages of fermentation, the types and the amounts of aromatic substances generated by the yeasts of different varieties are different, the various yeasts are used for a staged combined action so as to obtain aromatic substances with richer types and increase the output of the aromatic substances, the aromatic substances generated in the fermentation process mainly comprise esters and higher alcohols, the volatility of the aromatic substances is high, and excessive aromatic substances are lost when the fermentation temperature is too high.
In the first stage, activated yeast RC212 is added into a jujube pulp stock solution, the initial fermentation temperature is 21-23 ℃, the central temperature of a fermentation tank is continuously monitored, the fermentation temperature is controlled to be 26-29 ℃ by cooling measures after the temperature exceeds 26 ℃, and the sugar content in the fermentation tank is continuously monitored; when the sugar content is reduced to 12%, the fermentation temperature is reduced to 23-26 ℃ and maintained in the temperature range; when the sugar content in the fermenter decreased to 10%, the fermentation temperature was again decreased to 21-23 ℃ and maintained in this temperature range to continue the fermentation, and when the sugar content in the fermenter decreased to 8%, the first stage fermentation was completed. Performing the peak clipping and gradual cooling fermentation to form first-order fermented grains;
the second stage of fermentation, adding 100 wt% of pre-fermented jujube pulp pre-fermented by using yeast ZYMAFLORE X16 into the first-stage fermented grains, fermenting at an initial temperature of 21-23 deg.C, controlling the fermentation temperature to be 21-23 deg.C by cooling measures, and continuously monitoring sugar content in the fermentation tank; when the sugar content is reduced to 10%, the fermentation temperature is reduced to 18-21 ℃ and maintained in the temperature range; when the sugar content in the fermentation tank is reduced to 8%, reducing the fermentation temperature to 16-18 ℃ again and maintaining the temperature range for continuous fermentation, and when the sugar content in the fermentation tank is reduced to 6%, completing the second-stage fermentation to form second-order fermented grains;
during the third stage of fermentation, adding 100 wt% of pre-fermented jujube pulp pre-fermented by using yeast KD into the second-order fermented grains, fermenting at an initial temperature of 16-18 ℃, controlling the fermentation temperature to be maintained at 16-18 ℃ by cooling measures, and continuously monitoring the sugar content in the fermentation tank; when the sugar content is reduced to 8%, the fermentation temperature is reduced to 14-16 ℃ and maintained in the temperature range; when the sugar content in the fermentation tank is reduced to 6%, the fermentation temperature is reduced to 11-14 ℃ again, and the fermentation tank is filled into a barrel and sent into a constant-temperature wine cellar for cellaring fermentation.
The cellaring temperature is controlled to be 11-14 ℃. Periodically sampling each batch of fermented grains, periodically dumping the barrel, removing wine mud at the bottom of the wine barrel, and replenishing wine liquid after replacing the barrel every time to fully fill the wine barrel so as to avoid excessive air mixing. When the sugar content of the fermented grains in the wine barrel is reduced to 4%, the third-stage fermentation is completed to form third-order fermented grains;
the invention adopts the yeast variety with good low-temperature adaptability and large aromatic substance yield, and the yeast variety is fermented at a lower fermentation temperature, so that the invention has the advantages of producing a large amount of aromatic substances, reducing the consumption of high-temperature aromatic substances with high volatility as much as possible, but requiring longer fermentation time to fully ferment. Therefore, the yeast RC212 which is beneficial to cellaring and aging is selected, and the low-temperature fermentation of the final stage in the third stage is finished in the constant-temperature wine cellar, so that the jujube wine has richer aromatic substances and good aging taste.
Ten, storage and aging
Storing the fermented wine base in a wine storage tank for slow maturation, and filling the tank body with the same kind of wine or inert gas to prevent oxidation and deterioration of the wine base; this process may last for months, or years; the temperature of the storage environment is 10-13 ℃, the humidity is 70-80%, and the sanitation in the cellaring room is taken into consideration to control the enzyme reaction and the bacterial activity; during the storage of the original wine, the components in the wine gradually tend to be in a balanced state, the wine is clear, and the taste is soft; finally, an ideal effect is achieved;
eleven, filtering
The filtration is that the wine liquid passes through a porous medium by a mechanical method to separate a solid phase part from a liquid phase part of the liquid; a plate frame filter or a diatomite filter is often used in common filtering equipment; the filter material is made of a paperboard, and the filter medium is diatomite or bentonite;
twelve, adjust
Before filling, the quality of the jujube wine must be checked, and no matter what kind of jujube wine, the jujube wine must have the characteristics and style due to the variety and type according to the typicality of the wine body: pure, elegant and pleasant aroma, harmonious taste, clarification and stability; therefore, the balance of the wine body needs to be corrected, such as the alcohol content, the acidity and the like, and various aspects of adjustment are carried out according to the results of sensory and physicochemical analysis;
the malic acid-lactic acid fermentation (MLF) refers to a process of decarboxylating L-malic acid to form L-lactic acid under the action of lactic acid bacteria, and is primarily a secondary fermentation process which is difficult to control in wine production. In the brewing of the fruit wine, the malic acid-lactic acid fermentation is usually performed manually in advance, so that the aroma of the fruit wine can be improved, and the acidification and deterioration in the storage process can be avoided.
Similarly, the malic acid-lactic acid fermentation process is required to be manually controlled in the brewing process of the jujube wine, and the malic acid-lactic acid fermentation not only can reduce the sourness and roughness of the jujube wine and make the jujube wine soft and mellow, but also can improve the aroma quality and the biological stability of the jujube wine, so if the acidity needs to be reduced in the fermentation process of the jujube wine, the malic acid-lactic acid fermentation is required.
Thirteen, filling
And (5) filling, bottling, packaging and warehousing.
Three different jujube wines are produced on the basis of the production process.
The second-order fermented grains after the second stage of the fermentation process of the jujube wine brewing process are processed to produce the low-alcohol sweet and fragrant jujube wine called jujube wine, and the specific process steps are as follows:
1. selecting a second-order fermented grain standard: the sugar content is not higher than 8%, the total ester content is higher than 120mg/L, the total high-grade alcohol content is lower than 250mg/L, the isoamyl alcohol content is lower than 200mg/L, the 5-methylfurfural content is higher than 0.12mg/L, the 2-ethylfuran content is higher than 0.5mg/L, and the 2-pentylfuran content is higher than 0.6 mg/L;
2. and (3) modulating the second-order fermented grains: adjusting fructus Jujubae brewing stock solution to sugar content of 8% by using sterilized concentrated fructus Jujubae juice, adjusting pH to 3.2-3.8, alcohol content of 5%, and SO by lactic acid fermentation with malic acid2The content is adjusted to 50-80 mg/L;
3. filtering and clarifying to form a jujube brewing stock solution;
4. carrying out pasteurization treatment;
5. and (6) bottling and packaging.
The third stage of the fermentation process of the jujube beverage brewing process is low-temperature cellaring fermentation until the sugar content is lower than 4%, and the low-alcohol semi-sweet fragrant jujube wine is produced through process treatment, and the specific process steps are as follows:
1. raw wine selection standard: the sugar content is not higher than 4%, the total ester content is higher than 180mg/L, the total high-grade alcohol content is lower than 300mg/L, the isoamyl alcohol content is lower than 230g/L, the 5-methylfurfural content is higher than 0.1mg/L, the 2-ethylfuran content is higher than 0.9mg/L, and the 2-pentylfuran content is higher than 0.8 mg/L;
2. adjusting fructus Jujubae brewing stock solution to sugar content of 4% by using sterilized concentrated fructus Jujubae juice, adjusting pH to 3.2-3.8 by lactic acid fermentation with malic acid, alcohol content of 6.5%, and SO2The content is adjusted to 50-80 mg/L;
3. filtering and clarifying to form a jujube wine stock solution;
4. carrying out pasteurization treatment;
5. and (6) bottling and packaging.
After the brewing process of the jujube beverage is finished, the jujube beverage is aged in a cellar, the content of residual sugar is lower than 2%, and the high-aroma jujube wine is produced after the following process treatment, wherein the specific process steps are as follows:
1. selecting standard of cellar-stored wine: the sugar content is lower than 2%, the total ester content is higher than 300mg/L, the total high-grade alcohol content is lower than 350mg/L, the isoamyl alcohol content is lower than 280mg/L, the 5-methylfurfural content is higher than 0.08mg/L, the 2-ethylfuran content is higher than 1.5mg/L, and the 2-pentylfuran content is higher than 1.2 mg/L;
2. adjusting sugar content of fructus Jujubae brewing stock solution to 2% with sterilized and concentrated fructus Jujubae juice, adjusting pH to 3.2-3.8, alcohol content to 8%, and SO by lactic acid fermentation with malic acid2The content is adjusted to 50-80 mg/L;
3. physical filtration and clarification;
4. carrying out pasteurization treatment;
5. and (6) bottling and packaging.
The jujube wine related by the invention is a pure natural fermented wine which is prepared by using local jujubes in Chaoyang city of Liaoning province as raw materials, using three French yeasts as yeast seeds and adopting a multi-step low-temperature controlled fermentation process, and has the beneficial effects that:
(1) the fermentation process is controlled by stages in temperature intervals, the process is clear, the purpose is clear, and the fermentation quality is easy to control
(2) Compared with the jujube wine brewed by the conventional temperature control of the original single yeast in the factory, the jujube wine produced by the novel brewing process has the characteristics of strong aroma and sweet taste, and can keep more natural nutrient components, especially the peculiar cyclic adenosine monophosphate of the jujube, by low-temperature fermentation.
The total ester content in the jujube wine refers to the sum of all ester aromatic substances, and is a flavor component which has a particularly important role in forming the fragrance of the jujube wine. The content of total ester is related to the quality of jujube wine, and if the content is too low, the taste of the jujube wine is weak.
The higher alcohol in the jujube wine is a generic term of monohydric alcohol with more than 3 carbon atoms, the total content of the higher alcohol is the total content of all higher alcohols in a unit volume, and the main components of the higher alcohol are normal propyl alcohol, normal butyl alcohol, isobutyl alcohol, amyl alcohol, isoamyl alcohol, octyl alcohol, phenethyl alcohol, tryptophol, tyrosol and the like. The pure higher alcohol is colorless liquid, and has special strong pungent taste and pungent taste. The wine contains a proper amount of higher alcohol, which can endow the wine with special fragrance, and can set off ester fragrance generated by ester aromatic substances, and when the content of the higher alcohol is too low, the wine is light and thin and not full. And the decomposition of higher alcohols is much slower than that of ethanol; however, the higher alcohol is not too much, otherwise, not only the taste of the wine is aged, but also the wine is not good for health. Especially, the concentration of isoamyl alcohol with higher content is too high, which not only affects the taste, but also easily causes the 'top head', and the long-term drinking can affect the human health. Because the jujube wine is positioned in natural healthy drinks, the content of isoamyl alcohol in the completely fermented jujube wine is controlled below 350mg/L, and the content of isoamyl alcohol in the semi-fermented sweet and fragrant jujube wine is controlled below 200 mg/L.
The pre-baking process can promote the high-temperature decomposition of sugar substances in the Chinese dates, so that a large amount of furan aromatic substances are generated, the strong sweet fragrance with the characteristics of the Chinese dates is added for the Chinese date wine, 5-methylfurfural mainly influences the fragrance of the Chinese dates, the aromatic fragrance has strong sweet fragrance and caramel-like Chinese date fragrance, 2-ethylfuran has strong and good smell of Chinese date burnt fragrance, and the aromatic fragrance has strong coffee-like sweet fragrance when the concentration is low. The 2-amyl furan has the sweet fragrance of fresh jujube.
In order to evaluate the characteristics of the three jujube wines, the total ester content and the total high-grade alcohol content of the three jujube wines are specially tested, and the test results are as follows:
table 1: the contents of three jujube-fragrance aromatic substances, total esters and total high-grade alcohol of the three jujube wines are compared
| Test items | Sweet fragrant jujube wine | Semi-sweet fragrant jujube wine | High-fragrance jujube wine |
| 5-methylfurfural | 0.156mg/L | 0.128mg/L | 0.109mg/L |
| 2-Ethyl furan | 0.652mg/L | 1.108mg/L | 2.210mg/L |
| 2-Pentylfuran | 0.827mg/L | 1.212mg/L | 1.513mg/L |
| Isoamyl alcohol | 179.7mg/L | 219.4mg/L | 263.2mg/L |
| Total ester content | 148.3mg/L | 217.6mg/L | 334.7mg/L |
| Total higher alcohol content | 236.5mg/L | 285.3mg/L | 337.8mg/L |
Three jujube wines proposed by the invention were subjected to sensory evaluation according to the national standard GB/T15038-2006, see the following Table 2-Table 5 for specific tests.
Table 2:
table 3:
table 4:
table 5: the evaluation averages of the three jujube wines proposed by the invention are summarized in the following table for clearer comparison.
In order to evaluate the improvement of the fragrance of the jujube wine by the novel fermentation process, one part of high-quality jujube wine in the market, one part of old process jujube wine in the factory and one part of high-fragrance jujube wine in the novel fermentation process are selected and respectively taken for testing. In order to more fully reflect the change of aromatic substances, the content detection of the aromatic substances and the sensory evaluation of the wine products of the jujube wine according to the national standard GB/T15038-2006 are carried out, and the test results are as follows:
table 6: test items and test values of total higher alcohol contents of three jujube-fragrance aromatic substances and total esters
Three jujube wines were subjected to sensory evaluation according to the national standard GB/T15038-2006, see Table 2-Table 5 below for specific tests.
Table 7:
table 8:
table 9:
table 10: the evaluation average scores of the three jujube wines are summarized in the following table for clearer comparison.
According to the test results in table 6, it can be seen that the aromatic substances and total ester contents of the three main jujube flavor characteristics of the jujube wine produced by the new fermentation process are all obviously higher than those of the similar products in the market and the jujube wine produced by the old process in our factory, and meanwhile, the total high-grade alcohol content of the high-flavor jujube wine produced by the invention is lower than those of the similar products in the market and the jujube wine produced by the old process in our factory, and the total amount of high-grade alcohol is reduced by low-temperature fermentation, so that the jujube wine not only has strong flavor and obvious jujube flavor, but also has the characteristics of high ester and low alcohol, and becomes a healthy low-grade alcohol beverage.
According to the sensory evaluation results in tables 7-10, the fragrance of the jujube wine produced by the new fermentation process is obviously improved, and the jujube fragrance characteristic is enhanced.
In conclusion, the novel fermentation process provided by the invention has the advantages that the fragrance of the jujube wine is obviously improved, the fermentation process stage is clear, the control is easy, and the expected effects of obvious fruit fragrance and prominent jujube fragrance of the jujube wine are realized.
The above description is only an example of the present invention, and not intended to limit the scope of the present invention, and all simple equivalent changes and modifications made within the scope of the present invention and the description thereof are included in the scope of the present invention.
Claims (10)
1. A low-temperature aroma-enhancing step fermentation process of jujube wine takes roasted fragrant dry jujubes as raw materials, and is characterized in that: the fermentation process uses three yeasts A, B and C with different characteristics, and comprises three stages of fermentation, wherein in the first stage, the yeast A is added into a jujube pulp stock solution, and the first-stage fermented grains are formed after peak clipping and gradual cooling fermentation; during the second stage of fermentation, adding pre-fermented jujube pulp pre-fermented by using the yeast B in a volume ratio M into the first-stage fermented grains, and performing peak clipping and step-by-step cooling fermentation to form second-stage fermented grains; and during the third stage of fermentation, adding pre-fermented jujube pulp pre-fermented by using the yeast C in a volume ratio N into the second-order fermented grains, and performing peak clipping and step-by-step cooling fermentation to form third-order fermented grains.
2. The low-temperature flavoring stepped fermentation process of the jujube wine as claimed in claim 1, wherein: the peak clipping step-by-step temperature reduction fermentation is that the temperature of the peak stage of the fermentation process is reduced by temperature reduction measures and is gradually reduced to a low-temperature fermentation stage after being maintained for a certain time, the three fermentation stages are total, the specific fermentation temperature of each stage is divided into three step temperature ranges, and the step temperature ranges are connected end to end and are gradually reduced.
3. The low-temperature flavoring stepped fermentation process of the jujube wine as claimed in claim 1, wherein: the yeast A is French LALLEMAND wine yeast RC212, the yeast B is French ZYMAFLOREX16, and the yeast C is French KD yeast.
4. The low-temperature flavoring stepped fermentation process of the jujube wine as claimed in claim 2, wherein: and the ending temperature of the last temperature step range of the third fermentation stage is the same as the cellaring temperature, and the fermentation of the last temperature step is carried out in the cellaring environment.
5. The low-temperature flavoring stepped fermentation process of the jujube wine as claimed in claim 1, wherein: adding activated yeast RC212 into the stock solution of the jujube pulp, continuously monitoring the central temperature of the fermentation tank at the initial fermentation temperature of 21-23 ℃, controlling the fermentation temperature to be 26-29 ℃ by cooling measures after the temperature exceeds 26 ℃, and continuously monitoring the sugar content in the fermentation tank; when the sugar content is reduced to 12%, the fermentation temperature is reduced to 23-26 ℃ and maintained in the temperature range; when the sugar content in the fermenter decreased to 10%, the fermentation temperature was again decreased to 21-23 ℃ and maintained in this temperature range to continue the fermentation, and when the sugar content in the fermenter decreased to 8%, the first stage fermentation was completed. Performing the peak clipping and gradual cooling fermentation to form first-order fermented grains; .
6. The low-temperature flavoring stepped fermentation process of the jujube wine as claimed in claim 1, wherein: adding 100% volume ratio of pre-fermented jujube pulp pre-fermented with yeast ZYMAFLORE X16 into the first-stage fermented grains, fermenting at initial temperature of 21-23 deg.C, controlling fermentation temperature at 21-23 deg.C by cooling measure, and continuously monitoring sugar content in the fermentation tank; when the sugar content is reduced to 10%, the fermentation temperature is reduced to 18-21 ℃ and maintained in the temperature range; when the sugar content in the fermentation tank is reduced to 8%, reducing the fermentation temperature to 16-18 ℃ again and maintaining the temperature range for continuous fermentation, and when the sugar content in the fermentation tank is reduced to 6%, completing the second-stage fermentation to form second-order fermented grains; .
7. The low-temperature flavoring stepped fermentation process of the jujube wine as claimed in claim 1, wherein: adding 100% volume proportion of pre-fermented jujube pulp pre-fermented by using yeast KD into the second-order fermented grains, fermenting at an initial temperature of 16-18 ℃, controlling the fermentation temperature to be maintained at 16-18 ℃ by cooling measures, and continuously monitoring the sugar content in the fermentation tank; when the sugar content is reduced to 8%, the fermentation temperature is reduced to 14-16 ℃ and maintained in the temperature range; and when the sugar content in the fermentation tank is reduced to 6%, reducing the fermentation temperature to 11-14 ℃ again, filling the fermentation tank into a constant-temperature wine cellar for cellaring fermentation, controlling the cellaring temperature to 11-14 ℃, and when the sugar content of the fermented grains in the wine cellar is reduced to 4%, completing the third-stage fermentation to form third-order fermented grains.
8. A sweet and fragrant jujube wine is characterized in that: prepared from second-order fermented grains produced by the low-temperature aroma-enhancing stepped fermentation process of the jujube wine according to any one of claims 1 to 6, wherein the sugar content is 8 percent, the pH value is 3.2 to 3.8, the alcohol content is 5 percent, and the SO2 content is prepared to be 50 to 80 mg/L; the selection standard of the raw wine is that the content of total ester is higher than 120mg/L, the content of total high-grade alcohol is lower than 250mg/L, the content of isoamyl alcohol is lower than 200mg/L, the content of 5-methylfurfural is higher than 0.12mg/L, the content of 2-ethylfuran is higher than 0.5mg/L, and the content of 2-pentylfuran is higher than 0.6 mg/L.
9. A semi-sweet fragrant jujube wine is characterized in that: the jujube wine is prepared by three-order fermented grains in the low-temperature aroma-enhancing stepped fermentation process of the jujube wine according to any one of claims 1 to 7, wherein the sweet-flavor beverage has sugar content of 4%, pH value of 3.2-3.8, alcohol content of 6.5% and SO2The content is adjusted to 50-80 mg/L; the selection standard of the raw wine is that the content of total ester is higher than 180mg/L, the content of total high-grade alcohol is lower than 300mg/L, the content of isoamyl alcohol is lower than 230g/L, the content of 5-methylfurfural is higher than 0.1mg/L, the content of 2-ethylfuran is higher than 0.9mg/L, and the content of 2-pentylfuran is higher than 0.8 mg/L.
10. A high-aroma jujube wine is characterized in that: the jujube wine produced by the jujube wine low-temperature aroma-enhancing step fermentation process according to any one of claims 1 to 7 and aged in a cellar, wherein the cellar raw wine is prepared according to the following selection standards: the sugar content is lower than 2%, the total ester content is higher than 300mg/L, the total high-grade alcohol content is lower than 350mg/L, the isoamyl alcohol content is lower than 280g/L, the 5-methylfurfural content is higher than 0.08mg/L, the 2-ethylfuran content is higher than 1.5mg/L, and the 2-pentylfuran content is higher than 1.2 mg/L; the sugar content of the jujube wine is 2%, the pH value is 3.2-3.8, the alcohol content is 8%, and SO is added2The content is adjusted to 50-80 mg/L.
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