CN112852576A

CN112852576A - Preparation method of kiwi fruit wine

Info

Publication number: CN112852576A
Application number: CN202110226961.4A
Authority: CN
Inventors: 王海燕; 刘丹丹; 李昕沂; 罗晶晶; 王启会; 罗静
Original assignee: Hubei University of Arts and Science
Current assignee: Hubei University of Arts and Science
Priority date: 2021-03-01
Filing date: 2021-03-01
Publication date: 2021-05-28

Abstract

The invention discloses a preparation method of kiwi fruit wine, which comprises the following steps: crushing, fresh-keeping treatment and pectinase enzymolysis are sequentially carried out on kiwi fruits to obtain fruit pulp; inoculating zymophyte into the fruit pulp, and fermenting to obtain liquor; and carrying out ultrahigh-pressure micro-jet homogenization treatment on the wine liquid to obtain the kiwi wine. According to the invention, the wine liquid is subjected to ultrahigh pressure micro-jet homogenization treatment, so that under the condition of effectively retaining the original flavor and nutritive value of the kiwi fruit wine, the color and luster of the wine body can be improved, the defective odors of organic sulfides, terpenoids, alkanes and the like can be reduced, and the quality of the kiwi fruit wine can be further improved.

Description

Preparation method of kiwi fruit wine

Technical Field

The invention relates to the technical field of food processing, in particular to a preparation method of kiwi fruit wine.

Background

The original producing area of the kiwi fruit is at the upper reaches of the Yangtze river of China, is called kiwi fruit, has sour and sweet taste and soft texture, and is deeply loved by consumers. Because the kiwi fruit is rich in Vitamin C (VC), flavonoids, linoleic acid, polyphenols and other bioactive substances, the kiwi fruit has pharmacological actions of strong oxidation resistance, cancer prevention and cancer resistance, aging prevention and the like, and is known as the king of fruits. The kiwi fruit wine prepared by using kiwi fruits as raw materials has unique taste, pleasant aroma and rich nutrition.

At present, most of kiwi fruit wine on the market is prepared by mixing wine and fruit juice, the taste and the nutritive value are all deficient, and along with the improvement of the life quality of people, the quality of the kiwi fruit wine needs to be further improved.

Disclosure of Invention

The invention mainly aims to provide a preparation method of kiwi fruit wine, aiming at improving the quality of kiwi fruit wine.

In order to achieve the purpose, the invention provides a preparation method of kiwi fruit wine, which comprises the following steps:

crushing, fresh-keeping treatment and pectinase enzymolysis are sequentially carried out on kiwi fruits to obtain fruit pulp;

inoculating zymophyte into the fruit pulp, and fermenting to obtain liquor;

and carrying out ultrahigh-pressure micro-jet homogenization treatment on the wine liquid to obtain the kiwi wine.

Optionally, in the step of homogenizing the wine liquid by ultrahigh pressure microjet to obtain the kiwi wine, the homogenization pressure of the ultrahigh pressure microjet homogenization is 30-120 MPa.

Optionally, the homogenization pressure of the ultrahigh-pressure micro-jet homogenization treatment is 60MPa or 90 MPa.

Optionally, in the step of adding fermentation bacteria to the fruit pulp and fermenting to obtain wine, the fermentation bacteria comprise one or more of yeast L' authenuuQE, yeast LA MARQUESE and yeast wine active dry yeast BV 818.

Optionally, in the step of inoculating fermentation bacteria to the fruit pulp and fermenting to obtain wine, 0.15-0.25 g of the fermentation bacteria is added to every 100mL of the fruit pulp.

Optionally, the step of inoculating a zymocyte into the fruit pulp and fermenting to obtain a wine comprises:

inoculating zymophyte into the fruit pulp, and fermenting for 6-8 days at the temperature of 21-23 ℃ to obtain a primary fermentation product;

after carrying out wine residue separation on the fermentation product, adjusting the sugar degree and the acidity of the crude wine liquid, then inoculating lactic acid bacteria, and fermenting for 15-20 days at the temperature of 17-19 ℃ to obtain aged wine;

and clarifying and filtering the aged wine, and sterilizing to obtain wine liquid.

Optionally, the steps of sequentially crushing, preserving and hydrolyzing with pectinase to obtain the pulp include:

crushing kiwi fruits into coarse pulp;

adding potassium metabisulfite into the coarse slurry, and uniformly stirring;

adding pectinase into the coarse pulp which is uniformly stirred for enzymolysis;

adjusting the acidity and sugar degree of the enzymolysis product to form fruit pulp.

Optionally, in the step of adding potassium metabisulfite into the brown stock and uniformly stirring, 0.08-0.12 g of potassium metabisulfite is added into each liter of the brown stock.

Optionally, in the step of adding pectinase into the uniformly stirred raw pulp for enzymolysis, 70-90 mg of pectinase is added into each liter of raw pulp.

Optionally, in the step of adjusting the acidity and the sugar degree of the enzymatic hydrolysate to form the fruit pulp, the acidity of the enzymatic hydrolysate is adjusted to 3.5-4.0, and the sugar degree of the enzymatic hydrolysate is adjusted to 20-25 ° Brix.

According to the technical scheme, the wine liquid is subjected to ultrahigh-pressure micro-jet homogenization treatment, so that the color and luster of the wine body can be improved, defective odors such as organic sulfides, terpenoids, alkane substances and the like can be reduced, and the quality of the kiwi wine can be further improved under the condition that the original flavor and nutritional value of the kiwi wine are effectively reserved.

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, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other related drawings can be obtained according to the drawings without creative efforts.

FIG. 1 is a schematic flow chart of an embodiment of a method for preparing kiwi fruit wine according to the present invention;

FIG. 2 is a graph showing the taste evaluation of kiwi wines obtained in examples 1 to 4 and comparative example 1;

FIG. 3 is a graph showing the factor load of the main components PC1 and PC2 in the kiwi wines obtained in examples 1 to 4 and comparative example 1;

FIG. 4 is a graph showing the factor scores of the main components PC1 and PC2 in the kiwi wines obtained in examples 1 to 4 and comparative example 1;

FIG. 5 is a graph of cluster analysis of kiwi wines obtained in examples 1 to 4 and comparative example 1;

FIG. 6 is a graph showing alcohol degree comparison of kiwi wines obtained in examples 5 to 7 and comparative examples 2 to 5;

FIG. 7 is a graph comparing the color and transmittance of kiwi wines obtained in examples 5 to 7 and comparative examples 2 to 5;

FIG. 8 is a graph showing the taste evaluation of kiwi wines obtained in examples 5 to 7 and comparative examples 2 to 5;

FIG. 9 is a graph showing the analysis of main components of kiwi wines obtained in examples 5 to 7 and comparative examples 2 to 5;

FIG. 10 is a graph of cluster analysis of kiwi wines obtained in examples 5 to 7 and comparative examples 2 to 5.

The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.

It should be noted that the embodiments described below are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention. In addition, the technical solutions in the following embodiments may be combined with each other, but must be based on the realization of the technical solutions by those skilled in the art, and when the technical solutions are contradictory or cannot be realized, the combination of the technical solutions should be considered to be absent and not to be within the protection scope of the present invention.

In view of this, the kiwi fruit wine is prepared by crushing and fermenting kiwi fruit serving as a raw material, but the wine prepared by the preparation method is poor in taste, the color and luster of the wine still need to be adjusted, and the obtained kiwi fruit wine has the defect taste of kiwi fruit, so that the eating experience of the kiwi fruit wine is influenced. Based on the fact, the preparation method is further improved, and the quality of the kiwi fruit wine is further improved. FIG. 1 shows an example of the method for preparing kiwi fruit wine according to the present invention.

Referring to fig. 1, the preparation method of the kiwi fruit wine comprises the following steps:

and step S10, crushing the kiwi fruits, preserving, and carrying out pectinase enzymolysis to obtain fruit pulp.

In a specific implementation, step S10 may be implemented as follows:

and step S11, crushing the kiwi fruits into coarse pulp.

In the embodiment, fresh kiwi fruits which are free of plant diseases and insect pests, mildew and rot and are fully mature are selected as raw materials, and after soil and dust on skins are washed off, the fresh kiwi fruits are repeatedly washed by distilled water. Then crushing the cleaned kiwi fruits with skin in a fermentation vat to form coarse pulp.

And step S12, adding potassium metabisulfite into the coarse slurry, and uniformly stirring.

Considering that part of mixed bacteria contained in the coarse pulp can influence the subsequent fermentation process, in the embodiment, the potassium metabisulfite is added into the coarse pulp to inhibit the growth of the mixed bacteria, so that the fresh-keeping effect is achieved, and the problem that the taste of the kiwi fruit wine is damaged due to the growth of the mixed bacteria is avoided.

Wherein the adding amount of the potassium metabisulfite is as follows: 0.08-0.12 g of potassium metabisulfite is added into each liter of the coarse pulp, so that the coarse pulp can effectively inhibit bacteria and ensure edible safety within the range. For convenience of description, the adding amount of the potassium metabisulfite is described as 0.08-0.12 g/L hereinafter, for example, the meaning of adding the potassium metabisulfite into the brown stock and stirring uniformly is that the potassium metabisulfite is added into the brown stock and stirred uniformly according to the adding requirement of adding 0.08-0.12 g of the potassium metabisulfite into each liter of the brown stock.

And step S13, adding pectinase into the uniformly stirred coarse pulp for enzymolysis.

In this embodiment, pectinase is added to the coarse pulp prepared in step S12 for enzymolysis, so that the juice yield of kiwi fruit juice in the coarse pulp is increased, the clarity of the finished kiwi fruit wine is improved, and the quality of the kiwi fruit wine is kept stable. The pectinase of the embodiment can be purchased in the market, and the addition amount is as follows: and adding 70-90 mg of the pectinase into each liter of the coarse pulp. Specifically, the addition amount of the pectinase can be described as adding 70-90 mg/L of pectinase into the uniformly stirred coarse pulp for enzymolysis.

When adding the pectinase, the pectinase may be dissolved in a small amount of distilled water and then added to the raw pulp to mix the two sufficiently.

Specifically, the enzymolysis is carried out in a water bath kettle at 40-45 ℃, the enzymolysis time can be 3.5h, and the stirring is carried out once every 0.5h during the enzymolysis period so as to ensure the full enzymolysis. It is understood that the enzymolysis temperature, time and stirring interval time are not limited to the above parameters, and the specific values of the parameters can be adjusted according to the actual requirement of the pectinase activity and the actual operation condition under the condition of ensuring sufficient enzymolysis.

And step S14, adjusting the acidity and sugar degree of the enzymolysis product to form fruit pulp.

In this embodiment, the sugar-acid ratio of the enzymatic hydrolysate prepared in step S13 is adjusted, so as to provide a suitable environment for the subsequent fermentation process. Wherein the final values of acidity and sugar degree are respectively as follows: and adjusting the acidity of the enzymolysis product to 3.5-4.0, and adjusting the sugar degree of the enzymolysis product to 20-25 Brix. Specifically, sodium carbonate or citric acid can be used for adjusting acidity, and sucrose can be used for adjusting sugar degree.

The instruments involved in the above steps are all subjected to sterilization treatment. And after the step S14, a step S15 may be further included: and (4) sterilizing the fruit pulp.

The sterilization treatment can be carried out in various ways, and specifically, the fruit pulp can be sterilized in a water bath kettle at 65 ℃ for 30 min.

And step S20, inoculating zymophyte into the fruit pulp, and fermenting to obtain wine liquid.

In this embodiment, the fruit pulp is inoculated with fermentation bacteria for fermentation to form wine.

In view of the above, the present embodiment further defines that the fermentation tubes include one or more of L' AUTHENTIUQE yeast (abbreviated as AU), LA MARQUISE yeast (abbreviated as MA), and wine active dry yeast BV818 (abbreviated as BV). For example, the fermentation broth can be AU, MA, BV, AU-MA (AU, MA mix), AU-BV, MA-BV or AU-MA-BV. When the fermentation bacteria are one or more of AU, MA and BV, the formed wine has clear chroma and excellent color, flavor and taste, and particularly when AU-MA-BV is combined, the three yeasts are mixed and fermented, so that the wine not only has better color, but also has better flavor and taste.

Wherein the inoculation amount of the zymocyte is as follows: and 0.15-0.25 g of the zymophyte is added into every 100mL of the fruit pulp.

In specific implementation, step S20 includes the following steps:

step S21, inoculating zymophyte into the fruit pulp, and fermenting for 6-8 days at the temperature of 21-23 ℃ to obtain a fermentation product;

step S22, after carrying out wine residue separation on the fermentation product, adjusting the sugar degree and the acidity of the crude wine liquid, and then controlling the temperature to be 17-19 ℃ for fermentation for 15-20 days to obtain aged wine;

and step S23, clarifying and filtering the aged wine, and sterilizing to obtain wine liquid.

In step S21, in order to optimize the fermentation effect, it is preferable to activate the fermentation tubes with a 5% glucose solution by mass about 6 hours after the preservation treatment, and then inoculate the fermentation tubes. Specifically, the activation temperature may be about 37 ℃ and the activation time may be about 30 min.

And step S30, carrying out ultrahigh pressure micro-jet homogenization treatment on the wine liquid to obtain the kiwi fruit wine.

In order to further improve the quality of the kiwi fruit wine, the wine liquid needs to be homogenized. This embodiment adopts superhigh pressure microjet isotropic symmetry to carry out homogenization treatment to the wine liquid. The wine is homogenized by ultrahigh pressure micro-jet, so that the superfine effect can be generated on liquid materials, the mixed bacteria pollution can be reduced, and the effects of uniform mixing and stability can be realized. And because the ultrahigh pressure micro-jet homogenization belongs to non-heating processing, the original flavor quality and nutrient components of the wine can be preserved after the homogenization by using the method. The research of the inventor discovers that the quality of the kiwi fruit wine is remarkably improved after the wine liquid of the kiwi fruit is homogenized by adopting an ultrahigh pressure micro-jet homogenization technology.

In specific implementation, the pressure during the ultrahigh pressure micro-jet homogenization treatment influences the quality improvement degree of the kiwi fruit wine. Multiple times of verification show that the quality improvement degree of the obtained kiwi fruit wine is better when the homogenizing pressure is within the range of 30-120 MPa, and the comprehensive quality of the prepared kiwi fruit wine is relatively optimal when the homogenizing pressure is further controlled to be 60MPa or 90 MPa.

The technical solutions of the present invention are further described in detail with reference to the following specific examples, which should be understood as merely illustrative and not limitative.

In the following examples and comparative examples, the raw material of red kiwi fruit is Sichuan province, Xia county.

Example 1

Selecting fresh kiwi fruits which are free from plant diseases and insect pests, free from mildew and rot and fully mature as raw materials, cleaning off soil and dust on skins, repeatedly cleaning with distilled water, and then crushing the cleaned kiwi fruits with skins in a fermentation barrel to form coarse pulp. Adding potassium metabisulfite into the coarse pulp according to the requirement of adding 0.1g of potassium metabisulfite into each liter of coarse pulp and uniformly stirring. Then adding 80mg of pectinase solution into each liter of the raw pulp according to the proportion of adding the pectinase into each liter of the raw pulp, uniformly stirring, placing in a water bath kettle at 40-45 ℃ for enzymolysis for 3.5h to prepare an enzymolysis product, and stirring once every 0.5h during the enzymolysis. Adding citric acid into the enzymolysis product until the acidity of the enzymolysis product is adjusted to 3.7; adding sucrose into the enzymolysis product until the sugar degree of the enzymolysis product is adjusted to 22 ° Brix, and making into fruit pulp. And finally, sterilizing the fruit pulp.

Adding 0.2g of zymophyte into 100mL of fruit pulp, inoculating the zymophyte into the fruit pulp, and fermenting at 22 ℃ for 7 days to obtain a fermentation product. Wherein the fermentation bacteria are high-activity wine fruit wine dry yeast purchased from Angel Yeast GmbH. Separating the fermented product wine residue to obtain crude wine liquid, adjusting sugar degree and acidity of the crude wine liquid, and fermenting at 18 deg.C for 17 days to obtain aged wine. Clarifying the aged wine, filtering, and sterilizing to obtain wine liquid.

And carrying out ultrahigh pressure microjet homogenization treatment on the wine liquid under the homogenization pressure of 30MPa to obtain the kiwi wine.

Example 2

The procedure was the same as in example 1 except that the homogenization pressure was changed to 60 MPa.

Example 3

The procedure was the same as in example 1 except that the homogenization pressure was changed to 90 MPa.

Example 4

The procedure was the same as in example 1 except that the homogenization pressure was changed to 120 MPa.

Comparative example 1

The procedure was as in example 1 except that the procedure "homogenization treatment of wine under 30MPa with ultra-high pressure microjet" was omitted.

Degree of colour (I)

The color values of the kiwi wines obtained in examples 1 to 4 and comparative example 1 were measured by a colorimeter, and the results are shown in Table 1.

TABLE 1 colorimetric examination

As can be seen from table 1, according to analysis of variance: the difference in L value (darkness) between example 2 and example 3 is significantly reduced compared to comparative example 1; the a value (red and green) and the b value (yellow and blue) of the color are obviously increased, and the kiwi wine shows the trend of dark red and yellow increase along with the increase of the homogenizing pressure. The ultrahigh pressure micro-jet homogenizing treatment mode obviously improves the color of the kiwi fruit wine compared with a comparative example.

(II) taste examination

The flavor of the kiwi wines obtained in examples 1 to 4 and comparative example 1 were evaluated digitally using the SA402B electronic tongue system, and the evaluation data are shown in fig. 2.

As can be seen from FIG. 2, the flavor of the kiwi fruit wine of each example is equivalent to that of the comparative example, and the delicate flavor of the kiwi fruit wine is obviously improved when the homogenizing pressure is adjusted to 120 MPa.

(III) odor examination

The odor of the kiwi wines obtained in examples 1 to 4 and comparative example 1 was measured using an electronic nose, and the evaluation data are shown in table 2 below. Among them, the sensor W2W is sensitive to organic sulfides; sensor W1W is sensitive to organic sulfides, terpenoids; sensor W3S is sensitive to alkanes; sensor W2S is sensitive to ethanol; sensor W6S is selective for hydrogen; sensor W1C is sensitive to fragrance; sensor W3C is sensitive to fragrance; sensor W1S is sensitive to methane species; sensor W5S is sensitive to hydroxide; sensor W5C is sensitive to fragrance.

Table 2 odor examination

As can be seen from the above table, the content of the defective odors of each example W6S, W2W, W1W, W2S, W3S was significantly reduced compared to comparative example 1. Compared with the comparative example, the ultrahigh pressure micro-jet homogenizing treatment mode can effectively reduce the content of defective odors such as W6S, W2W, W1W, W2S and W3S while keeping the original aroma of the kiwi fruit wine.

(IV) principal component analysis

The kiwi wines obtained in examples 1 to 4 and comparative example 1 were analyzed for color, flavor and taste using the PAST3 software for Principal Component Analysis (PCA).

The loading factor of the main components PC1 and PC2 in the kiwifruit wines prepared in examples 1 to 4 and comparative example 1 is shown in fig. 3, the first main component PC1 is composed of 7 odor indexes such as W5S, W6S, W1S, W1W, W2S, W2W and W3S, the color indexes a, B and L and 3 taste indexes of sour, salty and aftertaste B, and the variance contribution rate is 47.26%; the second main component PC2 is composed of 5 flavor indexes such as umami taste, bitter taste, rich taste, astringent taste, aftertaste A, etc., and 3 odor indexes W1C, W3C, W5C, and its variance contribution rate is 24.50%.

The factor score chart of main ingredient 1(PC1) and main ingredient 2(PC2) of the taste quality of kiwi fruit wine is shown in FIG. 4. As can be seen from the figure, the kiwi fruit wine belonging to comparative example 1(CK) is concentrated in the first quadrant, the kiwi fruit wine samples at homogenization pressures of 90MPa and 120MPa are concentrated in the second quadrant, and the kiwi fruit wine samples at homogenization pressures of 30MPa and 60MPa are concentrated below the X-axis. The homogenized kiwi fruit wine group shows an obvious clustering trend, which shows that the ultrahigh pressure microjet homogenization process has an obvious influence on the quality of the kiwi fruit wine. In view of the factor load graph in fig. 3, the chromaticity index b of the kiwi fruit wine subjected to the ultrahigh pressure homogenization treatment is increased, so that the wine body is more golden yellow, the chromaticity index a is increased when the homogenization pressure is under 60MPa and 90MPa, and the color of the wine body is reddish. The response values of the defective odor indexes of the sensors W6S, W1W, W2S, W2W and W3S show a descending trend. The fresh taste index value of the kiwi fruit wine is increased under the homogenization pressure of 120MPa, and the fresh taste of the wine body is increased. This is consistent with the above conclusions.

(V) Cluster analysis

The kiwi wines obtained in examples 1 to 4 and comparative example 1 were processed, and the results are shown in FIG. 5. It can be seen from the figure that when the average distance is 35, the kiwi fruit wine samples are classified into 2 clusters, one is the kiwi fruit wine samples processed by ultrahigh pressure microjet, and the other is the kiwi fruit wine samples not processed by ultrahigh pressure microjet. The clustering result shows that the hierarchical relationship among kiwi fruit wine samples processed by ultrahigh pressure microjet is obvious, and the kiwi fruit wine samples are sequentially associated with each other along with the increase of pressure, so that the kiwi fruit wine quality among different clusters is obviously different (P is less than 0.05). The ultrahigh pressure microjet treatment has obvious influence on the quality of the kiwi fruit wine, can improve the color of the wine body, increase the delicate flavor of the kiwi fruit wine and reduce the content of defective odors of W1W, W2W and W3S.

Example 5

Selecting fresh kiwi fruits without plant diseases and insect pests and mildew as raw materials, washing off soil and dust on skins, repeatedly washing with distilled water, and crushing the washed kiwi fruits with skins into a fermentation barrel to form coarse pulp. Adding potassium metabisulfite into the coarse pulp according to the requirement of adding 0.1g of potassium metabisulfite into each liter of coarse pulp and uniformly stirring. Then adding 80mg of pectinase solution into each liter of the raw pulp, stirring uniformly, placing in a 45 ℃ water bath for enzymolysis for 3.5h to obtain an enzymolysis product, and stirring once every 0.5h during the enzymolysis period. Adding citric acid into the enzymolysis product until the acidity of the enzymolysis product is adjusted to 3.7; adding sucrose into the enzymolysis product until the sugar degree of the enzymolysis product is adjusted to 22 ° Brix, and making into fruit pulp. And finally, sterilizing the fruit pulp.

Adding 0.2g of zymophyte into 100mL of fruit pulp, inoculating the zymophyte into the fruit pulp, and fermenting at 22 ℃ for 7 days to obtain a fermentation product. Wherein the fermentation bacteria are L' AUTHENTIUUQE yeast (AU) purchased from SOFLAB company. Separating the fermented product wine residue to obtain crude wine liquid, adjusting sugar degree and acidity of the crude wine liquid, and fermenting at 18 deg.C for 17 days to obtain aged wine. Clarifying the aged wine, filtering, and sterilizing to obtain wine liquid.

And carrying out ultrahigh pressure microjet homogenization treatment on the wine liquid under the homogenization pressure of 60MPa to obtain the kiwi wine.

Example 6

The procedure was as in example 5 except that the fermentation broth AU was changed to wine-active dry yeast BV818(BV) from Angel Yeast Co.

Example 7

The procedure was the same as in example 5 except that the fermentation broth AU was changed to the yeast LA MARQUESE (MA) obtained from SOFLAB.

Comparative example 2

The procedure was as in example 5 except that the fermentation tubes AU was changed to LA BAYANUS (BA) available from SOFLAB.

Comparative example 3

The procedure was the same as in example 5 except that the fermentation tubes AU were changed to L' ECLATANTE(EC) from SOFLAB.

Comparative example 4

The procedure was the same as in example 5 except that the fermentation tubes AU was changed to LA FRUITEE (FR) obtained from SOFLAB.

Comparative example 5

The procedure was as in example 5 except that the fermentation tubes AU were changed to wine and wine-dedicated yeast RW (RW) from Angel Yeast Ltd.

The kiwi wines obtained in the above-mentioned examples 5 to 7 and comparative examples 2 to 5 were examined, and three parallel tests were conducted for each example or comparative example.

Alcohol content

The alcohol contents of the kiwi wines obtained in examples 5 to 7 and comparative examples 2 to 5 were measured three times for each sample by a density bottle method according to the method described in GB 5009.255-2016, and the results are shown in FIG. 6. As can be seen from FIG. 6, the alcoholic strength of the kiwi fruit wine samples fermented by seven different yeasts, AU, BA, BV, EC, FR, MA and RW, is between 11.3 and 12.66, and meets the national wine alcoholic strength standard GB 5009.255-2016.

(II) measurement of chromaticity and light transmittance

The color and light transmittance of the kiwi wines prepared in the above examples 5 to 7 and comparative examples 2 to 5 are shown in fig. 7, wherein L (luminescence) represents that the brightness value is 0 to 100 (pure black-pure white), a represents that the red and green color value is-127 to 128 (green-red), b represents that the yellow and blue color value is-127 to 128 (blue-yellow), wherein positive and negative represent cold and warm colors, respectively. From fig. 7, it can be seen that the kiwi fruit wine sample fermented by the yeast MA is significantly higher than kiwi fruit wine fermented by other yeasts in terms of L and transmittance, and significantly lower than kiwi fruit wine fermented by other yeasts in terms of a and b chromaticity values, so that the wine body is in a clear yellow-green color. The kiwi fruit wine fermented by the microzyme AU is obviously higher than kiwi fruit wine fermented by other microzymes in the values of a and b chromaticity, but the kiwi fruit wine fermented by the microzyme AU is obviously lower than kiwi fruit wine fermented by other microzymes in the aspects of L and light transmittance, which is probably because the kiwi fruit wine is completely fermented by the microzyme AU in the same time.

(III) taste examination

The flavor of the kiwi wines obtained in the above examples 5 to 7 and comparative examples 2 to 5 was evaluated by using an electronic tongue system, and the evaluation result is shown in fig. 8, in which sourness indicates sour taste; richness indicates abundance; Aftertaste-B stands for Aftertaste-B; Aftertaste-A represents Aftertaste-A; umami stands for Umami; saltess indicates a salty taste; astringecy stands for astringent; bitterness indicates a bitter taste.

As can be seen from fig. 8, the sour taste of the kiwi fruit wine sample fermented by the yeast MA is significantly reduced compared with other yeast fermented kiwi fruit wine, and the performances of the two indexes of umami taste and aftertaste-B of the kiwi fruit wine fermented by the yeast MA are excellent.

(IV) flavor investigation

The odor of the kiwi wines obtained in examples 5 to 7 and comparative examples 2 to 5 was measured using an electronic nose, and the evaluation data are shown in table 3 below.

TABLE 3 flavor investigation

As can be seen from the above table, the content of the defective odors of examples W2W, W1W, and W3S is significantly reduced. Therefore, compared with various yeasts provided by the comparative example, the yeasts AU, BV and MA provided by the invention can effectively reduce the content of defective odors such as W2W, W1W and W3S.

(V) principal component analysis

Based on the above detection results, the overall structure of the quality of the kiwi wines obtained in examples 5 to 7 and comparative examples 2 to 5 was subjected to differential Analysis using the PAST3 software for Principal Component Analysis (PCA), and non-weighted pair-group method with arithmetric means (UPGMA). The research objects comprise alcoholic strength, chroma, light transmittance, flavor and taste quality. The results are shown in FIG. 9.

As can be seen from FIG. 9, the overall quality information of the kiwi wines obtained in the examples and the comparative examples are mainly concentrated on the first two main components, and the cumulative contribution rate reaches 95.32%, wherein the first main component variance contribution rate is 84.01%, and the second main component variance contribution rate is 11.31%. Furthermore, the quality of the kiwi fruit wine fermented by different yeasts has an obvious clustering tendency, and when viewed from a transverse axis, the kiwi fruit wine fermented by different yeasts sequentially comprises BV, MA, RW, BA, EC, AU and FR from top to bottom. The kiwi fruit wine fermented by four different yeasts of BV, BA, EC and AU is distributed on the left side of the main component analysis double-scale map, the kiwi fruit wine fermented by three yeasts of MA, FR and RW is distributed on the right side of the main component analysis double-scale map, wherein the kiwi fruit wine fermented by two yeasts of MA and FR is positioned on the leftmost position on the right side of the main component analysis double-scale map, and the kiwi fruit wine fermented by the yeast of RW is positioned on the rightmost side of the main component analysis double-scale map. And the small included angle and the closest position between the kiwi fruit wine fermented by the yeast BV and W1C, W3C and W5C (sensitive to aromatic substances) indicated in the figure indicate that the flavor of the kiwi fruit wine is more excellent by the yeast BV, and the sour flavor of the kiwi fruit wine fermented by the yeast MA is almost 180 degrees, which indicates that the sour flavor of the kiwi fruit wine sample fermented by the yeast MA is lower. The results were consistent with the above-described test results.

(VI) Cluster analysis

Clustering analysis was performed on the kiwi wines obtained in the above-described examples 5 to 7 and comparative examples 2 to 5, and the results are shown in fig. 10. As can be seen from the figure, the kiwi fruit wine samples fermented by different yeasts form six clusters. The kiwi fruit wine fermented by the microzyme AU and EC forms a cluster I, the kiwi fruit wine fermented by the microzyme BA forms a cluster II with the cluster I, and the rest can be done in the same way. The result shows that the overall quality difference of the kiwi fruit wine fermented by different yeasts is obvious. The inference of fig. 9 is further demonstrated.

Example 8

The procedure of example 5 was repeated except that AU of the fermentation tubes was changed to AU-MA (AU and MA mixed fermentation at a ratio of 1: 1).

Through quality detection, the kiwi fruit wine is clear in color, good in delicate flavor, mellow and normal in aroma and good in quality.

Example 9

The procedure of example 5 was repeated except that AU of the fermentation tubes was changed to AU-MA-BA (AU, MA and BA mixed fermentation at a weight ratio of 1:1: 1).

Example 10

Selecting fresh kiwi fruits which are free from plant diseases and insect pests, free from mildew and rot and fully mature as raw materials, cleaning off soil and dust on skins, repeatedly cleaning with distilled water, and then crushing the cleaned kiwi fruits with skins in a fermentation barrel to form coarse pulp. Adding potassium metabisulfite into the coarse pulp according to the requirement of adding 0.08g of potassium metabisulfite into each liter of coarse pulp and uniformly stirring. Then, adding 70mg of pectinase solution into each liter of the raw pulp, uniformly stirring, placing in a 45 ℃ water bath for enzymolysis for 3.5h to prepare an enzymolysis product, and stirring once every 0.5h during the enzymolysis period. Adding citric acid into the enzymolysis product until the acidity of the enzymolysis product is adjusted to 3.8; adding sucrose into the enzymolysis product until the sugar degree of the enzymolysis product is adjusted to 20 ° Brix, and making into fruit pulp. And finally, sterilizing the fruit pulp.

Adding 0.15g of zymophyte into 100mL of fruit pulp, inoculating the zymophyte into the fruit pulp, and fermenting at 22 ℃ for 8 days to obtain a fermentation product. Wherein the fermentation bacteria are L' AUTHENTIUUQE yeast (AU) purchased from SOFLAB company. Separating the fermented product wine residue to obtain crude wine liquid, adjusting sugar degree and acidity of the crude wine liquid, and fermenting at 18 deg.C for 18 days to obtain aged wine. Clarifying the aged wine, filtering, and sterilizing to obtain wine liquid.

Example 11

Selecting fresh kiwi fruits which are free from plant diseases and insect pests, free from mildew and rot and fully mature as raw materials, cleaning off soil and dust on skins, repeatedly cleaning with distilled water, and then crushing the cleaned kiwi fruits with skins in a fermentation barrel to form coarse pulp. Adding potassium metabisulfite into the brown stock and uniformly stirring according to the requirement of adding 0.12g of potassium metabisulfite into each liter of brown stock. Then adding 80mg of pectinase solution into each liter of the raw pulp, stirring uniformly, placing in a 45 ℃ water bath for enzymolysis for 3.5h to obtain an enzymolysis product, and stirring once every 0.5h during the enzymolysis period. Adding citric acid into the enzymolysis product until the acidity of the enzymolysis product is adjusted to 4.0; adding sucrose into the enzymolysis product until the sugar degree of the enzymolysis product is adjusted to 23 ° Brix, and making into fruit pulp. And finally, sterilizing the fruit pulp.

Adding 0.22g of zymophyte into 100mL of fruit pulp, inoculating the zymophyte into the fruit pulp, and fermenting at 21 ℃ for 8 days to obtain a fermentation product. Wherein the fermentation bacteria are L' AUTHENTIUUQE yeast (AU) purchased from SOFLAB company. Separating the fermented product wine residue to obtain crude wine liquid, adjusting sugar degree and acidity of the crude wine liquid, and fermenting at 19 deg.C for 15 days to obtain aged wine. Clarifying the aged wine, filtering, and sterilizing to obtain wine liquid.

Example 12

Selecting fresh kiwi fruits which are free from plant diseases and insect pests, free from mildew and rot and fully mature as raw materials, cleaning off soil and dust on skins, repeatedly cleaning with distilled water, and then crushing the cleaned kiwi fruits with skins in a fermentation barrel to form coarse pulp. Adding potassium metabisulfite into the coarse pulp according to the requirement of adding 0.1g of potassium metabisulfite into each liter of coarse pulp and uniformly stirring. Then adding 90mg of pectinase solution into each liter of the raw pulp, stirring uniformly, placing in a 45 ℃ water bath for enzymolysis for 3.5h to obtain an enzymolysis product, and stirring once every 0.5h during the enzymolysis period. Adding citric acid into the enzymolysis product until the acidity of the enzymolysis product is adjusted to 3.5; adding sucrose into the enzymolysis product until the sugar degree of the enzymolysis product is adjusted to 25 ° Brix, and making into fruit pulp. And finally, sterilizing the fruit pulp.

Adding 0.25g of zymophyte into 100mL of fruit pulp, inoculating the zymophyte into the fruit pulp, and fermenting at 23 ℃ for 6 days to obtain a fermentation product. Wherein the fermentation bacteria are L' AUTHENTIUUQE yeast (AU) purchased from SOFLAB company. Separating the fermented product wine residue to obtain crude wine liquid, adjusting sugar degree and acidity of the crude wine liquid, and fermenting at 17 deg.C for 20 days to obtain aged wine. Clarifying the aged wine, filtering, and sterilizing to obtain wine liquid.

In conclusion, the kiwi fruit wine prepared by the preparation method not only meets the requirement of alcoholic strength, but also has advantages in the aspects of chromaticity, transparency, delicate flavor and the like, and the defect odors of organic sulfides, terpenoids, alkane substances and the like are effectively reduced, so that the quality of the kiwi fruit wine prepared by the preparation method is improved.

The above is only a preferred embodiment of the present invention, and it is not intended to limit the scope of the invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention shall be included in the scope of the present invention.

Claims

1. The preparation method of the kiwi fruit wine is characterized by comprising the following steps:

inoculating zymophyte into the fruit pulp, and fermenting to obtain liquor;

2. The method for preparing kiwi fruit wine according to claim 1, wherein in the step of homogenizing wine liquid by ultrahigh pressure microjet to obtain kiwi fruit wine, the homogenization pressure of the ultrahigh pressure microjet homogenization is 30-120 MPa.

3. The method for preparing kiwi wine according to claim 2, wherein the homogenization pressure of the ultrahigh pressure microfluidization homogenization is 60MPa or 90 MPa.

4. The method of claim 1, wherein the step of adding fermentation tubes to the pulp and fermenting to obtain a wine comprises adding one or more of L' AUTHENTIUQE yeast, LA MARQUESE yeast and yeast wine active dry yeast BV 818.

5. The method for preparing kiwi fruit wine according to claim 1, wherein in the step of inoculating fermentation bacteria to the fruit pulp and fermenting to obtain wine, 0.15-0.25 g of the fermentation bacteria is added to 100mL of the fruit pulp.

6. The method for preparing kiwi fruit wine according to claim 1, wherein the step of inoculating a fermentation bacterium to the fruit pulp and fermenting to obtain a wine comprises:

inoculating zymophyte into the fruit pulp, and fermenting for 6-8 days at the temperature of 21-23 ℃ to obtain a fermentation product;

after carrying out wine residue separation on the fermentation product, adjusting the sugar degree and the acidity of the crude wine liquid, and then controlling the temperature to be 17-19 ℃ for fermentation for 15-20 days to obtain aged wine;

7. The method for preparing kiwi fruit wine according to claim 1, wherein the step of obtaining the pulp by sequentially crushing kiwi fruits, performing fresh-keeping treatment, and performing pectinase enzymolysis comprises:

crushing kiwi fruits into coarse pulp;

adding potassium metabisulfite into the coarse slurry, and uniformly stirring;

8. The method for preparing the kiwi fruit wine according to claim 7, wherein in the step of adding potassium metabisulfite into the brown stock and uniformly stirring, 0.08-0.12 g of the potassium metabisulfite is added into each liter of the brown stock.

9. The method for preparing kiwi fruit wine according to claim 7, wherein in the step of adding pectinase into the uniformly stirred raw pulp for enzymolysis, 70-90 mg of pectinase is added into each liter of raw pulp.

10. The method of manufacturing kiwi wine according to claim 7, wherein in the step of adjusting the acidity and sugar degree of the enzymatic hydrolysate to form a pulp, the acidity of the enzymatic hydrolysate is adjusted to 3.5-4.0, and the sugar degree of the enzymatic hydrolysate is adjusted to 20 ° Brix-25 ° Brix.