CN112899095A - Grape-cerasus humilis fruit wine with hawthorn flavor and preparation method thereof - Google Patents
Grape-cerasus humilis fruit wine with hawthorn flavor and preparation method thereof Download PDFInfo
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 25
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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
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a grape and cerasus humilis fruit wine with hawthorn flavor. The fruit wine is prepared by fermenting grape and Prunus humilis Bunge as raw materials with yeast. According to the invention, grapes and prunus humilis are used as preparation raw materials, the mixed fermentation fruit wine is prepared by yeast fermentation, the prepared fruit wine is rich in nutrient content, and the contents of 2-methyl-1-propanol, isoamyl acetate, acetaldehyde, 4-methyl-2-acetone, isobutyl acetate, butanol, dimethyl sulfide, ethyl butyrate, acetone, ethyl hexanoate, ethyl octanoate, isobutyl acetate and 2-methyl butyrate in flavor substances are increased, so that the fruit wine is endowed with a smell similar to that of hawthorn.
Description
Technical Field
The invention belongs to the technical field of food engineering, and particularly relates to a grape and cerasus humilis fruit wine with a hawthorn flavor and a preparation method thereof.
Background
The wine is the most popular wine beverage at present, the alcoholic strength of the wine is lower than that of white spirit, the taste is mellow, along with the higher and higher requirements of people on the taste, the classic dry red, dry white and other tastes are not met, and in order to adjust different taste requirements, essence substances are added into the wine to become the mainstream of the market.
There are also other flavors blended by blending wine with other wines such as barley wine, pear wine, and prune wine, but these blended wines have a slight difference in flavor from wine, but the difference is not so great, and the taste of the main body is the taste of wine. For example, patent 201811336170.1 discloses a cerasus humilis grape wine and a preparation method thereof, which adopts cerasus humilis raw wine with the alcoholic strength of about 38% (v/v) and dry red wine raw wine with the alcoholic strength of about 13% (v/v), and adopts the following steps: 3, mixing and blending, ageing, stabilizing, clarifying, filtering and filling to obtain a finished product; although the blended wine enriches the nutrient substances in the wine, the main wine flavor of the blended wine is still the wine flavor.
The perennial deciduous shrub of the genera Prunus, Rosaceae and Rosaceae has bright fruit color, unique flavor and rich nutrient substances, and is a unique and natural health fruit in China. The wine brewed by cerasus humilis contains 17 free amino acids, 7 essential amino acids, polyphenol and anthocyanin, and the wine liquid is ruby red; when the cerasus humilis wine and the wine are blended, the color is redder, and the taste is not much different from that of the wine.
Disclosure of Invention
The invention aims to provide a grape-cerasus humilis fruit wine with hawthorn flavor and a preparation method thereof.
A fructus Vitis Viniferae and Prunus humilis Bunge fruit wine with fructus crataegi taste is prepared from fructus Vitis Viniferae and Prunus humilis Bunge by fermenting with yeast.
The dosage and mass ratio of the grapes to the cerasus humilis is (3-8): 1.
a preparation method of grape-cerasus humilis fruit wine with hawthorn flavor comprises the following steps:
(1) removing stems of fresh grapes, crushing, squeezing and peeling; then, the prunus humilis is put into an extruder to be squeezed and cracked, and then pulp and kernels are separated by a pulp and kernel separator; mixing the processed grape pulp and Prunus humilis Bunge pulp, and pulping;
(2) adding pectinase, and treating at 38-45 deg.C for 3-6 hr; adding sucrose, stirring to dissolve completely, and adjusting sugar degree of the fermentation liquid to 15-25%;
(3) cooling to 18-25 deg.C, adding active dry yeast, and fermenting for 6-12 days;
(4) when the residual sugar in the mash is less than 4g/L, separating the wine base, distilling, clarifying, filtering, and canning into a storehouse.
The addition amount of the pectinase is 10-60 mg/L.
The addition amount of the active dry yeast is 100-200 mg/L.
The viable count of the yeast in the active dry yeast is 0.1-1X108cfu/g。
The filtration is performed by adopting a sterilizing plate.
The invention has the beneficial effects that: according to the invention, grapes and prunus humilis are used as preparation raw materials, the mixed fermentation fruit wine is prepared by yeast fermentation, the prepared fruit wine is rich in nutrient content, and the contents of 2-methyl-1-propanol, isoamyl acetate, acetaldehyde, 4-methyl-2-acetone, isobutyl acetate, butanol, dimethyl sulfide, ethyl butyrate, acetone, ethyl hexanoate, ethyl octanoate, isobutyl acetate and 2-methyl butyrate in flavor substances are increased, so that the fruit wine is endowed with a smell similar to that of hawthorn.
Drawings
FIG. 1 is a GC-IMS three-dimensional spectrum.
FIG. 2 shows a GC-IMS spectrum (top view).
FIG. 3 is a gas phase ion mobility spectrum Difference diagram of the sample.
FIG. 4 is a Gallery Plot (finger print);
in the figure, W1, W2 and W3 are the labels of 3 samples of wine; c1, C2 and C3 are the labels of 3 samples of grape cerasus humilis fruit wine.
Detailed Description
In order that the invention may be more fully understood, reference will now be made to the following description. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Example 1 preparation of grape wine
The preparation method of the grape wine comprises the following steps:
(1) removing stems of fresh grapes, crushing, squeezing, peeling and pulping;
(2) adding pectinase, and keeping the temperature at 42 ℃ for 4 h; adding sucrose, stirring to dissolve completely, and adjusting sugar degree of the fermentation liquid to 18%; the addition amount of the pectinase is 30 mg/L;
(3) cooling to 22 ℃, adding active dry yeast, and fermenting for 9 d; the addition amount of the active dry yeast is 150mg/L, and the viable count of the yeast in the dry yeast is 0.5X108cfu/g；
(4) When the residual sugar in the mash is less than 4g/L, separating the wine base, distilling the wine base, clarifying, filtering with a sterilizing plate, and filling into a storage.
Example 2 preparation of grape-Prunus humilis fruit wine
The preparation method of the grape-cerasus humilis fruit wine comprises the following steps:
(1) removing stems of fresh grapes, crushing, squeezing and peeling; then, the prunus humilis is put into an extruder to be squeezed and cracked, and then pulp and kernels are separated by a pulp and kernel separator; mixing the processed grape pulp and Prunus humilis Bunge pulp, and pulping;
(2) adding pectinase, and keeping the temperature at 42 ℃ for 4 h; adding sucrose, stirring to dissolve completely, and adjusting sugar degree of the fermentation liquid to 18%; the addition amount of the pectinase is 30 mg/L;
(3) cooling to 22 ℃, adding active dry yeast, and fermenting for 9 d; the adding amount of the active dry yeast is 150 mg/L; the viable count of yeast in active dry yeast is 0.5X108cfu/g；
(4) When the residual sugar in the mash is less than 4g/L, separating the wine base, distilling the wine base, clarifying, filtering with a sterilizing plate, and filling into a storage.
Example 3 volatile organic differential analysis
The grape wine prepared in example 1 is marked with W, and the grape cerasus humilis fruit wine prepared in example 2 is marked with C; 1mL of each sample was placed in a 20mL headspace bottle, incubated at 60 ℃ for 10 minutes, and then 100. mu.L of each sample was injected.
An analytical instrument:
flavor analyzer
The principle of the instrument is as follows:
the flavor analyzer uses gas chromatography-ion mobility spectrometry (GC-IMS) technology for measuring volatile headspace components in solid or liquid samples.
The GC-IMS principle schematic diagram is shown as follows, a sample enters an instrument along with carrier gas, firstly, the sample is subjected to primary separation of a gas chromatographic column according to the red dotted line, then, the sample enters an ion migration tube, and molecules to be detected are ionized in an ionization region and then migrate under the action of an electric field and reverse drift gas to reach a Faraday disc for detection, so that secondary separation is realized. The GC-IMS combines the advantages of high separation degree of gas chromatography and high sensitivity of ion mobility spectrometry, and can quickly detect trace volatile organic compounds in the sample without any special sample pretreatment.
Analysis software:
the analysis software matched with the instrument comprises a VOCal and three plug-ins, and can be used for respectively analyzing samples from different angles.
VOCal: the system is used for checking qualitative and quantitative analysis spectrograms and data, the NIST database and the IMS database which are built in application software can be used for qualitatively analyzing substances, and users can automatically expand data by using standard products according to requirements. Each point in the graph represents a volatile organic compound, and a standard curve is established for the volatile organic compound, so that quantitative analysis can be carried out;
reporter plug-in: directly comparing the spectrogram difference (three-dimensional spectrogram, two-dimensional top view and difference spectrogram) among the samples;
gallery Plot insert: comparing the fingerprints, and visually and quantitatively comparing the difference of the volatile organic compounds among different samples;
dynamic PCA plug-in: and the dynamic principal component analysis is used for clustering and analyzing the samples and quickly determining the type of the unknown sample.
"nearest neighbor" fingerprinting: this function allows for rapid comparison of samples based on the intensity of compounds in selected assessment areas. The algorithm calculates the euclidean distance between every two samples. Thus, the "nearest neighbor" can be found by retrieving the minimum distance. The two measurements that are the farthest euclidean distance (least similarity) are first determined, one of which is selected to begin based on an algorithmic mechanism, a box representing the measurement is drawn to the left most, then its "nearest neighbor" is selected to its right, and so on until all measurements are displayed. The bottom area shows the normal distribution for each class (color). Rather than looking for the most distant population, the method of interpreting the plot looks at relatively close population measurements compared to more distant populations.
The system conditions are shown in tables 1 and 2:
TABLE 1 analysis conditions
TABLE 2 gas chromatography conditions
| Time | E1 | E2 | R |
| 00:00,000 | 150mL/min | 2ml/min | rec |
| 02:00,000 | 150mL/min | 2ml/min | - |
| 10:00,000 | 150mL/min | 10ml/min | - |
| 20:00,000 | 150mL/min | 100ml/min | stop |
| 30:00,000 | 150mL/min | 100ml/min | stop |
And (4) analyzing results:
FIG. 1 is a GC-IMS three-dimensional spectrogram of 2 kinds of fruit wine; the data generated by the instrument are three-dimensional spectrograms (retention time, migration time and peak intensity), and the difference of volatile organic compounds in different samples can be visually seen from the graph, and the concentration of volatile substances in C (wine added with cerasus humilis) is higher than that in W (pure wine).
For the sake of easy observation, the difference comparison is made below taking a top view (fig. 2). Fig. 2 is a gas phase ion mobility spectrum of a sample, C (wine with added prunus humilis) having a higher concentration of volatile substances than W (pure wine).
In order to compare the difference between different samples more obviously, a difference comparison mode can be adopted: and selecting the spectrogram of one sample as a reference, and subtracting the reference from the spectrograms of other samples. If the two volatile organics are identical, the background after subtraction is white, while gray represents a higher concentration of the substance than the reference and dark gray represents a lower concentration of the substance than the reference (FIG. 3).
From the observation of FIG. 3, it is found that most of volatile substances in C are larger than those in W except that the concentration of ethyl lactate in W is lower than that in C. In order to clearly compare specific different substances in the samples, all peaks are selected below for fingerprint comparison.
The difference in the kind and concentration of the volatile substances of the two raw brewed wines can be observed by the fingerprint of fig. 4. The figure shows that the difference in concentration between W and C is not great, i.e. the concentration of these substances in the wine after the addition of prunus humilis has no effect, and mainly: 3-methyl-1-butanol, ethanol, ethyl acetate, propionic acid, hexanol, acetic acid, and the like. The graph shows that the highest concentration in W is higher than that in C, indicating that the concentration of these substances in the wine after the addition of prunus humilis is reduced, mainly: acrolein, ethyl lactate, 2-methyl-propionaldehyde, n-propanol, and the like. Compared with the two samples, the concentration of most substances in C is higher than that in W, namely, the types and the concentrations of the flavor substances of the wine added with the cerasus humilis are mainly increased: 2-methyl-1-propanol, isoamyl acetate, acetaldehyde, 4-methyl-2-propanone, isobutyl acetate, butanol, dimethyl sulfide, ethyl butyrate, acetone, ethyl hexanoate, ethyl octanoate, isobutyl acetate, methyl 2-methylbutyrate and the like.
The retention index and migration time data for all substances, the peak volume data for all substances in each sample, and the similarity data between samples are detailed in table 3:
TABLE 3 gas phase ion mobility Spectroscopy qualitative Compound List
The flavor substances of the wine brewed by 2 different raw materials can be distinguished and characteristic volatile substances can be found out by analyzing a fingerprint spectrum, a PCA diagram and the like by a flavor analyzer, and the concentration of 2-methyl-1-propanol, isoamyl acetate, acetaldehyde, 4-methyl-2-acetone, isobutyl acetate, butanol, dimethyl sulfide, ethyl butyrate, acetone, ethyl hexanoate, ethyl octanoate, isobutyl acetate, methyl 2-methyl butyrate and the like in the wine brewed by adding Prunus humilis Bunge is higher than that in the wine brewed by pure grapes. The concentration of acrolein, ethyl lactate, 2-methyl-propionaldehyde, n-propanol, etc. in the wine is reduced after the cerasus humilis is added. The concentration of 3-methyl-1-butanol, ethanol, ethyl acetate, propionic acid, hexanol, acetic acid, etc. in the wine had no effect on whether cerasus humilis was added. People smell the grape in W to be thick, and C has sour taste similar to hawthorn.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (7)
1. A grape-Prunus humilis fruit wine with hawthorn flavor is characterized in that the fruit wine is prepared by fermenting grape and Prunus humilis with yeast as raw materials.
2. The grape-Prunus humilis fruit wine with hawthorn flavor according to claim 1, wherein the grape and Prunus humilis are used in an amount and mass ratio of (3-8): 1.
3. a preparation method of grape-cerasus humilis fruit wine with hawthorn flavor is characterized by comprising the following steps:
(1) removing stems of fresh grapes, crushing, squeezing and peeling; then, the prunus humilis is put into an extruder to be squeezed and cracked, and then pulp and kernels are separated by a pulp and kernel separator; mixing the processed grape pulp and Prunus humilis Bunge pulp, and pulping;
(2) adding pectinase, and treating at 38-45 deg.C for 3-6 hr; adding sucrose, stirring to dissolve completely, and adjusting sugar degree of the fermentation liquid to 15-25%;
(3) cooling to 18-25 deg.C, adding active dry yeast, and fermenting for 6-12 days;
(4) when the residual sugar in the mash is less than 4g/L, separating the wine base, distilling, clarifying, filtering, and canning into a storehouse.
4. The method for preparing grape-Prunus humilis fruit wine with hawthorn flavor according to claim 3, wherein the addition amount of the pectinase is 10-60 mg/L.
5. The method for preparing grape-Prunus humilis Bunge fruit wine with hawthorn flavor as claimed in claim 3, wherein the active dry yeast is added in an amount of 100-200 mg/L.
6. The method for preparing the grape-Prunus humilis fruit wine with hawthorn flavor as claimed in claim 3, wherein the viable count of yeast in the active dry yeast is 0.1-1X108cfu/g。
7. The method for preparing grape-Prunus humilis fruit wine with hawthorn flavor according to claim 3, wherein the filtration is performed by using a sterilizing plate.
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| CN103374488A (en) * | 2012-04-18 | 2013-10-30 | 吕爱萍 | Hybrid type fruit wine brewing method |
| CN103952256A (en) * | 2014-04-30 | 2014-07-30 | 北京市农林科学院林业果树研究所 | Prunus humilis and blueberry wine and preparation method thereof |
| CN105219587A (en) * | 2015-11-06 | 2016-01-06 | 重庆金徽林业发展有限公司 | A kind of brewing method of blueberry calcium fruit wine |
| CN109234128A (en) * | 2018-11-14 | 2019-01-18 | 宁夏西夏王葡萄酒业有限公司 | A kind of Europe plum fruit wine production method |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103374488A (en) * | 2012-04-18 | 2013-10-30 | 吕爱萍 | Hybrid type fruit wine brewing method |
| CN103952256A (en) * | 2014-04-30 | 2014-07-30 | 北京市农林科学院林业果树研究所 | Prunus humilis and blueberry wine and preparation method thereof |
| CN105219587A (en) * | 2015-11-06 | 2016-01-06 | 重庆金徽林业发展有限公司 | A kind of brewing method of blueberry calcium fruit wine |
| CN109234128A (en) * | 2018-11-14 | 2019-01-18 | 宁夏西夏王葡萄酒业有限公司 | A kind of Europe plum fruit wine production method |
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