CN112708522A - Method for reducing methanol content in fruit wine and low-methanol-content fruit wine - Google Patents
Method for reducing methanol content in fruit wine and low-methanol-content fruit wine Download PDFInfo
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- CN112708522A CN112708522A CN202110136874.XA CN202110136874A CN112708522A CN 112708522 A CN112708522 A CN 112708522A CN 202110136874 A CN202110136874 A CN 202110136874A CN 112708522 A CN112708522 A CN 112708522A
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- 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
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
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Abstract
The invention belongs to the technical field of fermented fruit wine preparation, and relates to a method for reducing the content of methanol in fruit wine. The method comprises the steps of squeezing juice from enzymolysis liquid of fruits, carrying out molecular distillation, and fermenting the obtained distillate; the temperature of the molecular distillation is 40-65 ℃, the vacuum degree is 30-100mbar, and the rotating speed is 180-200 r/min. The invention utilizes the low-temperature molecular distillation technology, removes methanol, simultaneously improves the sugar degree of fruit juice, improves the fermentation efficiency and the alcoholic strength of finished wine, and obtains the fruit wine with low methanol content, pure wine body, good taste, full fruit flavor and wine flavor and greatly improved product quality.
Description
Technical Field
The invention relates to the technical field of fermented fruit wine preparation, in particular to a method for reducing the content of methanol in fruit wine and low-methanol-content fruit wine.
Background
According to the national standard GB/T17204-. The fruit vinegar contains the flavor and alcohol of fruits, is rich in nutrient components which are generally 5-12 v/v%, and is deeply loved by consumers in the age of people generally paying attention to nutrition and health. However, because the fruit raw material has high pectin content, the fruit raw material is decomposed to form methanol under the action of internal and external pectase. Methanol is thought to be associated with many discomforts after alcohol consumption, such as fatigue, thirst, headache, stomach ache, nausea, vomiting, hypersensitivity to light and sound, inattention, tremor, excessive sweating and hypertension. Methanol is slowly metabolized in a human body, generates higher toxicity, is not easy to discharge formaldehyde and formic acid out of the human body, and has extremely strong toxicity at high concentration.
The common method for reducing methanol in wine at present is to utilize colloid with affinity to adsorb and separate pectin methylesterase in pectinase by controlling the activity of the pectin methylesterase, or to add phenolic acid substances to inhibit the activity of the pectin methylesterase. However, the pectinase preparation without pectin methylesterase has low activity and incomplete pectin decomposition, which results in low juice yield and poor enzymolysis effect. Therefore, how to improve the fermentation efficiency, reduce the content of methanol in the fruit wine and maintain the flavor components of the fruit wine to the maximum extent is an urgent problem to be solved by the fruit wine industry.
Disclosure of Invention
Aiming at the technical problems, the invention provides a method for reducing the methanol content in fruit wine and low-methanol-content fruit wine, and the low-temperature molecular distillation technology is adopted to remove methanol, so that the obtained fruit wine has low methanol content, strong fruit aroma and wine aroma, and the product quality is greatly improved.
In order to solve the technical problems, the invention provides the following technical scheme:
a method for reducing the content of methanol in fruit wine comprises the following steps:
extracting juice from enzymatic hydrolysate of fruits, performing molecular distillation, and fermenting with the obtained distillate to make wine; the temperature of the molecular distillation is 40-65 ℃, the vacuum degree is 30-100mbar, and the rotating speed is 180-200 r/min.
Preferably, the enzymatic hydrolysate of the fruits is obtained by carrying out enzymolysis on fruit pulp by pectinase.
Preferably, the fruit is dried fruit or fresh fruit.
Preferably, when the fruit is dried fruit, softening and rehydration are also included; the specific steps of the softening and rehydration are as follows: soaking dried fruit in 50-95 deg.C water for 30-180 min.
Preferably, the pectinase is added in an amount of 0.2-0.3g/kg of the slurry.
Preferably, the enzymolysis temperature is 50-55 ℃, and the enzymolysis time is 60-90 min.
More preferably, the fermentation is specifically: adding activated Saccharomyces cerevisiae into the fruit juice distillate obtained after molecular distillation, and fermenting at 12-20 deg.C for 7-15 days.
More preferably, the fruit juice distillate obtained after molecular distillation is adjusted to a sugar degree of 4-5Brix before the fermentation is carried out.
More preferably, the method further comprises: aging the fermented fruit wine at 10-20 deg.C.
The invention also provides the fruit wine prepared by the method.
Compared with the prior art, the invention has the following beneficial effects:
1. the invention partially removes the methanol generated after fruit juice enzymolysis in the molecular distillation separation process by utilizing the low-temperature molecular distillation technology and utilizing the characteristics of low boiling point and easy volatilization of the methanol.
2. The invention removes the methanol by the low-temperature molecular distillation technology, improves the sugar degree of the fruit juice, and improves the fermentation efficiency and the alcoholic strength of the finished wine.
3. The fruit wine obtained by the invention has low methanol content, pure wine body, good taste, strong fruit flavor and wine flavor, and greatly improved product quality.
Detailed Description
The invention provides a method for reducing the content of methanol in fruit wine, which comprises the following steps:
in the present invention, the fruit enzymatic hydrolysate is not particularly limited in the manner of juicing, and preferably juicing is performed by squeezing. In the present invention, the squeezing method is not particularly limited, and squeezing with a nylon filter bag is preferable. The nylon filter bag is preferably a food contact material, and the particle size of the nylon filter bag is preferably 40-200 meshes, and more preferably 80-180 meshes.
In the invention, the temperature of the molecular distillation is 40-65 ℃, the vacuum degree is 30-100mbar, and the rotating speed is 180-200 r/min. In the present invention, the temperature of the molecular distillation is preferably 45 to 60 ℃, more preferably 48 to 55 ℃; the vacuum degree is preferably 50 to 95mbar, more preferably 60 to 90 mbar; the rotation speed is preferably 185-196r/min, and more preferably 188-192 r/min.
In the present invention, the fruit is preferably dried fruit or fresh fruit. In the present invention, when the fruit is dried fruit, it is preferable that the dried fruit is softened and rehydrated. The softening and rehydration process is preferably to soak the dried fruits in water at 50-95 ℃ for 30-180 min. In the invention, the temperature of the softening and rehydration is preferably 55-90 ℃, and more preferably 65-85 ℃; the time for softening and rehydration is preferably 40-170 min; more preferably 60-150 min.
In the invention, the enzymatic hydrolysate of the fruit is obtained by carrying out enzymolysis on fruit pulp by pectinase. The fruit pulp is preferably made by crushing fruit. In the present invention, the temperature for the disruption is preferably 20 to 25 ℃, more preferably 23 to 24 ℃. The particle size of the fruit pulp is preferably less than or equal to 3 mm. The fruit crushing method is not particularly limited, and the crushing method which is conventional in the field can be adopted. In the present invention, the amount of the pectinase added is preferably 0.2 to 0.3g/kg of the slurry. The temperature of the enzymolysis is preferably 50-55 ℃, and more preferably 52-54 ℃; the enzymolysis time is preferably 60-90min, and more preferably 70-80 min.
The invention ferments the distillate. In the present invention, the distillate is preferably adjusted to a sugar degree of 4 to 5Brix before fermentation, the solvent used for adjusting the sugar degree is preferably water, and the Saccharomyces cerevisiae is activated with water. In the invention, the fermentation specifically comprises the following steps: adding activated Saccharomyces cerevisiae into the juice obtained by molecular distillation, and fermenting at 12-20 deg.C for 7-15 days. The temperature of the activation is preferably 20-30 ℃, more preferably 25-28 ℃; the activation time is preferably 4 to 8 hours, more preferably 5 to 7 hours. In the present invention, the temperature of the fermentation is preferably 13 to 18 ℃, more preferably 15 to 16 ℃; the fermentation time is preferably 9 to 13 days, more preferably 10 to 12 days.
In the present invention, the fermentation of the distillate preferably further comprises aging. The temperature of the aging is preferably 10 to 20 ℃, more preferably 15 to 18 ℃. In the invention, the aging is to make the fermented fruit wine aged stably, which is beneficial to improving the quality of the fruit wine.
The invention also provides the fruit wine prepared by the method. In the invention, the content of methanol in the fruit wine is preferably less than or equal to 200 mg/L.
Example 1
(1) Cleaning: washing fresh fruits with clear water;
(2) sorting: removing the moldy fruit and the immature fruit;
(3) secondary cleaning: washing fresh fruits with clear water, and draining;
(4) crushing and pulping: putting the raw materials obtained in the step (3) into a crusher to be crushed into particles with the particle size of 3mm at the temperature of 20 ℃.
(5) Enzymolysis: adding pectinase 0.2g/kg, and performing enzymolysis at 50 deg.C for 90 min;
(6) squeezing: squeezing with 40 mesh nylon filter bag to obtain juice;
(7) molecular distillation: performing molecular distillation on the fruit juice obtained in the step (6), wherein the distillation temperature is 40 ℃, the vacuum degree is 30mbar, and the scraper plate rotating speed is 180 r/min;
(8) fermentation: adjusting the sugar degree of the juice obtained in the step (7) to 4Brix by using water, activating the saccharomyces cerevisiae for 4 hours at the temperature of 20 ℃, inoculating the activated saccharomyces cerevisiae into a fermentation tank filled with the juice, and fermenting for 15 days at the temperature of 12 ℃;
(9) aging: putting the fermented fruit wine into a storage tank, and ageing at 10 ℃;
(10) clarifying, filtering, and bottling.
Example 2
(1) Cleaning: washing the dried fruits with clear water;
(2) sorting: removing the moldy fruit and the immature fruit;
(3) secondary cleaning: washing the dried fruits with clear water, and draining;
(4) softening and rehydration: soaking the sun-dried fruits in water at 50 deg.C for 180 min;
(5) crushing and pulping: and (4) putting the fruits obtained in the step (4) into a crusher to be crushed into the particle size of 3mm at 25 ℃.
(6) Enzymolysis: adding pectinase 0.3g/kg, and performing enzymolysis at 55 deg.C for 60 min;
(7) squeezing: squeezing with 200 mesh nylon filter bag to obtain juice;
(8) molecular distillation: passing the juice obtained in the step (7) through molecular distillation equipment, setting the distillation temperature to be 65 ℃, the vacuum degree to be 100mbar and the scraper rotation speed to be 200 r/min;
(9) fermentation: adjusting the sugar degree of the juice obtained in the step (8) to 5Brix by using water, activating the saccharomyces cerevisiae for 4 hours at the temperature of 30 ℃, inoculating the activated saccharomyces cerevisiae into a fermentation tank filled with the juice, and fermenting for 15 days at the temperature of 20 ℃;
(10) aging: putting the fermented fruit wine into a storage tank, and ageing at 20 ℃;
(11) clarifying, filtering, and bottling.
Example 3
(1) Cleaning: washing fresh fruits with clear water;
(2) sorting: removing the moldy fruit and the immature fruit;
(3) secondary cleaning: washing fresh fruits with clear water, and draining;
(4) crushing and pulping: putting the raw materials obtained in the step (3) into a crusher to be crushed into particles with the particle size of 3mm at 25 ℃;
(5) enzymolysis: adding pectinase 0.3g/kg, and performing enzymolysis at 55 deg.C for 60 min;
(6) squeezing: squeezing with 200 mesh nylon filter bag to obtain juice;
(7) molecular distillation: passing the juice obtained in the step (6) through molecular distillation equipment, setting the distillation temperature to be 65 ℃, the vacuum degree to be 100mbar and the scraper rotation speed to be 200 r/min;
(8) fermentation: adjusting the sugar degree of the juice obtained in the step (7) to 5Brix by using water, activating the saccharomyces cerevisiae for 6 hours at the temperature of 30 ℃, inoculating the activated saccharomyces cerevisiae into a fermentation tank filled with the juice, and fermenting for 10 days at the temperature of 18 ℃;
(9) aging: putting the fermented fruit wine into a storage tank for ageing at 18 ℃;
(10) clarifying, filtering, and bottling.
Comparative example 1:
(1) cleaning: washing fresh fruits with clear water;
(2) sorting: removing the moldy fruit and the immature fruit;
(3) secondary cleaning: washing fresh fruits with clear water, and draining;
(4) crushing and pulping: putting the raw materials obtained in the step (3) into a crusher to be crushed into particles with the particle size of 3mm at 25 ℃;
(5) enzymolysis: adding pectinase 0.3g/kg, and performing enzymolysis at 55 deg.C for 60 min;
(6) squeezing: squeezing with 200 mesh nylon filter bag to obtain juice;
(7) fermentation: adjusting the sugar degree of the juice obtained in the step (6) to 5Brix by using water, activating the saccharomyces cerevisiae for 6 hours at the temperature of 30 ℃, inoculating the activated saccharomyces cerevisiae into a fermentation tank filled with the juice, and fermenting for 10 days at the temperature of 18 ℃;
(8) aging: putting the fermented fruit wine into a storage tank for ageing at 18 ℃;
(9) clarifying, filtering, and bottling.
Example 4
The fruit wine obtained in the examples 1 to 3 and the fruit wine obtained in the comparative example 1 were compared in terms of methanol content and alcohol content, and the results of the measurements are shown in the following table 1.
TABLE 1 comparison of the effects of different processing techniques
As can be seen from the comparison of the data in Table 1, the fruit wines produced by different methods are different in methanol content, alcohol content and fragrance. The invention adopts the molecular distillation process to remove the methanol, effectively reduces the methanol content in the fruit wine, evaporates part of water in the distillation process, improves the soluble solid of fruit juice, is more beneficial to yeast fermentation, improves the alcoholic strength of finished wine, and improves the wine precision by 0.5-1v/v (%) under the same condition. Meanwhile, compared with the initial sugar degree, the final sugar degree of the finished wine prepared by the process is improved by 1-2Brix, the taste is better, and the quality of the finished wine is improved.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by the present specification, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (10)
1. A method for reducing the content of methanol in fruit wine is characterized by comprising the following steps:
extracting juice from enzymatic hydrolysate of fruits, performing molecular distillation, and fermenting with the obtained distillate to make wine; the temperature of the molecular distillation is 40-65 ℃, the vacuum degree is 30-100mbar, and the rotating speed is 180-200 r/min.
2. The method according to claim 1, wherein the enzymatic hydrolysate of fruit is obtained by enzymatic hydrolysis of fruit pulp with pectinase.
3. The method of claim 1, wherein the fruit is dried fruit or fresh fruit.
4. The method according to any one of claims 1 to 3, wherein when the fruit is dried fruit, the method further comprises softening and rehydrating the dried fruit; the specific steps of the softening and rehydration are as follows: soaking dried fruit in 50-95 deg.C water for 30-180 min.
5. The method according to claim 2, wherein the pectinase is added in an amount of 0.2-0.3g/kg of slurry.
6. The method according to claim 2, wherein the temperature of the enzymolysis is 50-55 ℃, and the time of the enzymolysis is 60-90 min.
7. The method according to claim 1, characterized in that the fermentation is in particular: adding activated Saccharomyces cerevisiae into the fruit juice distillate obtained after molecular distillation, and fermenting at 12-20 deg.C for 7-15 days.
8. The method according to claim 7, wherein the fruit juice distillate obtained after molecular distillation is adjusted to a sugar degree of 4 to 5Brix before the fermentation.
9. The method of claim 1, further comprising: aging the fermented fruit wine at 10-20 deg.C.
10. A fruit wine prepared by the method of any one of claims 1 to 9.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110136874.XA CN112708522A (en) | 2021-02-01 | 2021-02-01 | Method for reducing methanol content in fruit wine and low-methanol-content fruit wine |
| AU2021101601A AU2021101601A4 (en) | 2021-02-01 | 2021-03-29 | Method for reducing methanol content in fruit wine and fruit wine with low methanol content |
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| CN202110136874.XA CN112708522A (en) | 2021-02-01 | 2021-02-01 | Method for reducing methanol content in fruit wine and low-methanol-content fruit wine |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115141700A (en) * | 2022-06-23 | 2022-10-04 | 浙江德清合家欢生态农业有限公司 | Preparation method of white heart dragon fruit wine |
| CN115746991A (en) * | 2022-12-17 | 2023-03-07 | 薛景魁 | Distillation method of mulberry white spirit |
| CN115873679A (en) * | 2022-11-21 | 2023-03-31 | 浙江钰涵自动化酿造科技有限公司 | Brewing method of red date fermented wine |
| CN116172141A (en) * | 2023-02-16 | 2023-05-30 | 中华全国供销合作总社济南果品研究所 | Method for improving flavor of concentrated juice of Piteguo |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103689478A (en) * | 2014-01-10 | 2014-04-02 | 山西彤康食品有限公司 | Low-methanol fruit juice and preparation method thereof |
| CN111205951A (en) * | 2020-02-21 | 2020-05-29 | 中华全国供销合作总社济南果品研究院 | Preparation method of low-methanol high-quality red date dry type fruit wine |
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2021
- 2021-02-01 CN CN202110136874.XA patent/CN112708522A/en active Pending
- 2021-03-29 AU AU2021101601A patent/AU2021101601A4/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689478A (en) * | 2014-01-10 | 2014-04-02 | 山西彤康食品有限公司 | Low-methanol fruit juice and preparation method thereof |
| CN111205951A (en) * | 2020-02-21 | 2020-05-29 | 中华全国供销合作总社济南果品研究院 | Preparation method of low-methanol high-quality red date dry type fruit wine |
Non-Patent Citations (1)
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| 陈利群: "《制药厂设计与实践》", 31 August 2006, 同济大学出版社 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115141700A (en) * | 2022-06-23 | 2022-10-04 | 浙江德清合家欢生态农业有限公司 | Preparation method of white heart dragon fruit wine |
| CN115141700B (en) * | 2022-06-23 | 2024-05-28 | 浙江德清合家欢生态农业有限公司 | Preparation method of white-heart dragon fruit wine |
| CN115873679A (en) * | 2022-11-21 | 2023-03-31 | 浙江钰涵自动化酿造科技有限公司 | Brewing method of red date fermented wine |
| CN115746991A (en) * | 2022-12-17 | 2023-03-07 | 薛景魁 | Distillation method of mulberry white spirit |
| CN116172141A (en) * | 2023-02-16 | 2023-05-30 | 中华全国供销合作总社济南果品研究所 | Method for improving flavor of concentrated juice of Piteguo |
| CN116172141B (en) * | 2023-02-16 | 2024-04-30 | 中华全国供销合作总社济南果品研究所 | Method for improving flavor of concentrated juice of Piteguo |
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Application publication date: 20210427 |