CN113583786A - Aronia melanocarpa fruit wine and fermentation process thereof - Google Patents
Aronia melanocarpa fruit wine and fermentation process thereof Download PDFInfo
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- CN113583786A CN113583786A CN202110929534.2A CN202110929534A CN113583786A CN 113583786 A CN113583786 A CN 113583786A CN 202110929534 A CN202110929534 A CN 202110929534A CN 113583786 A CN113583786 A CN 113583786A
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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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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
Abstract
The invention is suitable for the technical field of fruit wine fermentation, and provides a aronia melanocarpa fruit wine and a fermentation process thereof, wherein aronia melanocarpa fruit is adopted as a raw material, and is subjected to extrusion crushing, enzymolysis fermentation, sterilization and filtration to obtain the aronia melanocarpa fruit wine, the total phenol content of the fruit wine can reach 3.31g/L, wherein the anthocyanin content can reach 759.61mg/L, the fermentation adopts pure fruit juice low-temperature fermentation, except necessary fermentation auxiliary materials and auxiliary agents, water, additional sugar sources and other flavor-enhancing components are not added, and a low-temperature fermentation technology is adopted to prevent unpleasant odor; the method is simple, the compatibility of all raw materials is good, the auxiliary materials and the auxiliary agents are few, and the prepared aronia melanocarpa fruit wine has rich nutrient components.
Description
Technical Field
The invention belongs to the technical field of fruit wine fermentation, and particularly relates to aronia melanocarpa fruit wine and a fermentation process thereof.
Background
The aronia melanocarpa is a perennial deciduous shrub fruit, belongs to berry, and is rich in various polyphenol compounds such as procyanidine, anthocyanin, quercetin and the like, and also contains flavone and vitamin series components, and also contains bioactive components such as organic acids, triterpenes, sterol compounds and the like, wherein the total amount of the polyphenol compounds can reach 2.5-3.5%, and the polyphenol compounds are higher than berries such as blueberry, cowberry fruit, cranberry and the like. The fruit can be processed into fruit juice beverage, fruit wine, jam, etc. The aronia melanocarpa fruit wine has physiological functions of resisting oxidation, resisting cancer, diminishing inflammation, reducing blood sugar and blood fat, protecting liver and the like, and also has certain curative effect on cardiovascular and cerebrovascular diseases.
At present, the aronia melanocarpa fruit wine is complex in fermentation process, many auxiliary materials and auxiliary agents are added, many nutritional ingredients of the obtained fruit wine are lost, and the preparation process in the prior art is complex and high in cost, so that the novel fermentation process of the aronia melanocarpa fruit wine needs to be invented urgently.
Disclosure of Invention
The invention provides a aronia melanocarpa fruit wine and a fermentation process thereof, and aims to solve the problems that the general aronia melanocarpa fruit wine has complex process and various types of added auxiliary materials, and the produced aronia melanocarpa fruit wine has low content of total phenols.
The invention is realized in such a way that a aronia melanocarpa fruit wine fermentation process comprises the following steps: the Aronia melanocarpa fruit wine is prepared by adopting Aronia melanocarpa fruit as a raw material through the steps of extrusion crushing, enzymolysis fermentation and sterilization filtration, wherein the total phenol content in the Aronia melanocarpa fruit wine is 3.16g/L-3.31g/L, the fermentation adopts pure fruit juice for low-temperature fermentation, water, an additional sugar source and other flavor-enhancing components are not added except necessary fermentation auxiliary materials and auxiliary agents, and the filtration adopts a membrane sterilization filtration technology.
According to one aspect of the invention, the crushing step comprises: screening and removing stems of Aronia melanocarpa fruits stored at low temperature, washing and conveying to a crusher, extruding and crushing the fruits, and conveying fruit pulp to a first fermentation tank through a screw pump;
the enzymolysis fermentation step comprises:
(a) adding sulfur dioxide and pectinase according to the mass of fruit pulp in a first fermentation tank, circularly mixing uniformly to make the concentrations of the sulfur dioxide and the pectinase reach 60ppm and 100ppm respectively, opening a cooling valve of the first fermentation tank to keep the temperature between 4 ℃ and 8 ℃ for enzymolysis;
(b) pumping the juice into an air bag squeezer through a pulp pump for squeezing after the enzymolysis is finished, supplementing nitrogen into the air bag squeezer, maintaining the pressure at 1bar, and feeding the juice after the squeezing into a second fermentation tank;
(c) dissolving bentonite with 10 times of water, beating after sufficient swelling, circularly adding into the fruit juice, keeping the temperature of the fruit juice at 10 ℃ to precipitate impurities in the fruit juice, and pumping the upper clear fruit juice into a third fermentation tank after the precipitation is finished;
(d) adding 200g/T yeast powder, 400g/T nutrition auxiliary agent and 300g/T yeast according to the weight of the fruit juice, activating with hot water at 40 ℃, adding into the fruit juice, then starting alcohol fermentation, keeping the temperature at 13-17 ℃ in the fermentation process, and pumping the fermented raw wine into a fourth fermentation tank when the residual sugar is lower than 4 g/L;
(e) adjusting the temperature of the fermented wine base to 18 ℃, adding 10g/T of lactic acid bacteria, stirring uniformly, carrying out malic acid-lactic acid fermentation, maintaining the temperature of the fermented wine base at 18 ℃, detecting the malic acid content in the wine by using HLPC every 24 hours, and adding 60g/T of sulfur dioxide when detecting that the malic acid content is close to 0, and stopping the malic acid-lactic acid fermentation;
the sterilizing filtration step comprises: conveying the fermented wine base after the lactic acid fermentation of the malic acid is stopped to a wine storage tank for storage, maintaining the temperature between 15 ℃ and 20 ℃, pouring the tank to remove wine mud at the bottom of the tank every two months, naturally clarifying the wine liquid, storing for 10-12 months, blending, sulfur supplementing, sterilizing, filtering, filling and packaging to obtain the finished aronia melanocarpa fruit wine.
According to one aspect of the invention, the temperature in said step (a) is maintained at 6 ℃.
According to one aspect of the invention, the temperature of the fermentation process in step (d) is maintained at 15 ℃.
The invention also discloses the aronia melanocarpa fruit wine which is prepared by the fermentation process.
According to one aspect of the invention, the total sugar content of the aronia melanocarpa wine is less than 1.3 g/L.
According to one aspect of the invention, the content of anthocyanin in the aronia melanocarpa fruit wine is 742.08mg/L-759.61 mg/L.
The technical principle of the invention is as follows: in the fruit wine fermentation process, multiple auxiliary agents are usually adopted, the preparation process is complex, the cost is high, the loss of nutritional ingredients is serious, the aronia melanocarpa fruit is crushed by extrusion, the fermentation process adopts pure fruit juice fermentation, except necessary fermentation auxiliary materials and auxiliary agents, no water, additional sugar source and other flavor-enhancing ingredients are added, a low-temperature fermentation technology is adopted to prevent unpleasant odor from generating, and meanwhile, a membrane sterilization filtration technology is adopted to prevent the loss of the nutritional ingredients and flavor substances caused by high-temperature sterilization, the fruit wine is used for the fermentation of pure green fruit juice with low total sugar content and high total phenol content, the method is simple, the compatibility of all raw materials is good, the auxiliary materials and the auxiliary agents are few, the prepared fruit wine has good medical performance, the nutritional performance of the fruit wine is improved by the synergistic effect of the plurality of necessary auxiliary materials, the medical performance of the fruit wine is improved, and the process parameters are optimized, the production efficiency is improved, the influence of auxiliary materials and auxiliaries is reduced while the nutritional performance is considered, the operation is simple, the cost is low, and the nutritional performance is obviously improved.
The invention has the technical effects that: (1) the invention provides a aronia melanocarpa fruit wine and a fermentation process thereof, which is characterized in that aronia melanocarpa fruit is extruded and crushed, pure fruit juice is adopted for fermentation in the fermentation process, except necessary fermentation auxiliary materials and auxiliary agents, no water, additional sugar source and other flavor-enhancing components are added, the aronia melanocarpa fruit wine is used for the fermentation of pure green fruit juice with low total sugar content and high total phenol content, only necessary auxiliary materials are adopted for matching, the nutritional performance is improved through the synergistic effect of the essential auxiliary materials, and the production efficiency and the product utilization rate are both considered. (2) The invention adopts the low-temperature fermentation technology to prevent unpleasant odor from being generated. (3) The invention adopts membrane sterilization filtration technology, thus preventing the loss of nutrient components and fragrant substances caused by high-temperature sterilization. (4) The method is simple, the raw materials are good in compatibility, the auxiliary materials and the auxiliary agents are few, and the prepared fruit wine is rich in nutrition.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
In one embodiment of the invention, the aronia melanocarpa fruit wine fermentation process is characterized in that aronia melanocarpa fruit is used as a raw material, the aronia melanocarpa fruit wine is obtained through an extrusion crushing step, an enzymolysis fermentation step and a sterilization filtration step, the total phenol content of the aronia melanocarpa fruit wine is 3.16g/L-3.31g/L, the fermentation adopts pure fruit juice for low-temperature fermentation, water, an additional sugar source and other flavor-enhancing components are not added except necessary fermentation auxiliary materials and auxiliary agents, and the filtration adopts a membrane sterilization filtration technology.
According to a preferred embodiment of the present invention, the crushing step comprises: screening and removing stems of Aronia melanocarpa fruits stored at low temperature, washing and conveying to a crusher, crushing the fruits by extrusion, and conveying pulp to a first fermentation tank through a screw pump.
Placing Aronia melanocarpa fruit in a low-temperature storage chamber at 4 deg.C for 12 hr to reduce the temperature, respiration and biological enzyme activity of Aronia melanocarpa fruit; the aronia melanocarpa fruit is screened by adopting a vibration screening machine in a vibration mode, meanwhile, other impurities are manually picked out, fine dust, gravel, small leaves, green fruits and the like attached to the aronia melanocarpa fruit can be screened, and other impurities such as leaves, rotten fruits and the like can be manually picked out; enabling the screened aronia melanocarpa fruits to enter a stem removing machine through a lifting machine, enabling the stems to be separated from the aronia melanocarpa fruits through tangential movement of flexible blades of the stem removing machine, recycling the stems, enabling the stems to be used as organic fertilizers, enabling the aronia melanocarpa fruits to enter a vibration grain separator, removing the fruits with the grain diameter smaller than a preset size through a vibration screen by the vibration grain separator, screening out undersize fruits, and manually picking out the aronia melanocarpa fruits with the stems; the fruits passing through the vibrating grain separator are conveyed to a crusher, the black chokeberry fruits are crushed by a flexible rubber rod in an extruding way, and then the pulp is conveyed to a first fermentation tank through a screw pump.
The enzymolysis fermentation step comprises:
(a) adding sulfur dioxide and pectinase according to the mass of fruit pulp in a first fermentation tank, beating, circularly and uniformly mixing to make the concentrations of the sulfur dioxide and the pectinase reach 60ppm and 100ppm respectively, opening a cooling valve of the first fermentation tank to keep the temperature between 4 ℃ and 8 ℃ for enzymolysis, wherein the sulfur dioxide treatment has the effects of inhibiting the growth of mixed bacteria, protecting color and clarifying;
(b) pumping the juice into an air bag squeezer through a pulp pump for squeezing after the enzymolysis is finished, supplementing nitrogen into the air bag squeezer, maintaining the pressure at 1bar, and feeding the juice after the squeezing into a second fermentation tank;
(c) dissolving bentonite with 10 times of water, beating after sufficient swelling, circularly adding into the fruit juice, keeping the temperature of the fruit juice at 10 ℃ to precipitate impurities in the fruit juice, and pumping the upper clear fruit juice into a third fermentation tank after the precipitation is finished;
(d) adding 200g/T yeast powder, 400g/T nutrition auxiliary agent and 300g/T yeast according to the weight of the fruit juice, activating with 40 ℃ hot water, adding into the fruit juice, then starting alcohol fermentation, keeping the temperature at 13-17 ℃ in the fermentation process, and pumping the fermented raw wine into a fourth fermentation tank when the residual sugar is lower than 4 g/L;
(e) adjusting the temperature of the fermented wine base to 18 ℃, adding 10g/T of lactic acid bacteria, stirring uniformly, carrying out malic acid-lactic acid fermentation, maintaining the temperature of the fermented wine base at 18 ℃, detecting the malic acid content in the wine by using HLPC every 24 hours, and adding 60g/T of sulfur dioxide when detecting that the malic acid content is close to 0, namely the malic acid content is less than 0.1g/L, and stopping the malic acid-lactic acid fermentation;
after the pulp is conveyed to a first fermentation tank, adding sulfur dioxide and pectinase according to the quality of the aronia melanocarpa pulp in the first fermentation tank, beating, circularly and uniformly mixing to ensure that the concentrations of the sulfur dioxide and the pectinase reach 60ppm and 100ppm respectively, opening a cooling valve of the fermentation tank, keeping the temperature at a certain temperature, inhibiting the activity of microorganisms, and fully performing enzymolysis on pectin in the aronia melanocarpa pulp to improve the juice yield; pumping the juice into an air bag squeezer for squeezing after the enzymolysis is finished, supplementing nitrogen into the squeezer, keeping the pressure at a certain value, and feeding the juice into a second fermentation tank after the squeezing is finished, wherein fruit residues are used as organic fertilizers; dissolving bentonite with 10 times of water, beating after sufficient swelling, circularly adding into the Aronia melanocarpa juice, keeping the temperature of the juice at a certain value to precipitate impurities in the juice, and pumping the upper clear juice into a third fermentation tank after the precipitation is finished; adding 200g/T yeast powder, 400g/T nutrition auxiliary agent and 300g/T yeast according to the weight of the fruit juice, activating with 40 ℃ hot water, adding into the fruit juice, then starting alcohol fermentation, keeping the temperature at 15 ℃ in the fermentation process, and pumping the fermented raw wine into a fourth fermentation tank when the residual sugar is lower than 4 g/L; adjusting the temperature of the fermented wine base to 18 ℃, adding 10g/T of lactic acid bacteria, stirring uniformly, performing malic acid and lactic acid fermentation to reduce the acid content in the fermented wine base, maintaining the wine temperature at 18 ℃, detecting the malic acid content in the wine by using HLPC every 24 hours, and adding 60g/T of sulfur dioxide when the malic acid content is close to 0 to terminate the malic acid and lactic acid fermentation.
The sterilizing and filtering step comprises: conveying the fermented wine base after the malic acid lactic acid fermentation is stopped to a wine storage tank for storage, maintaining the temperature between 15 ℃ and 20 ℃, pouring the tank to remove wine mud at the bottom of the tank every two months to naturally clarify wine liquid, storing for 10-12 months, and then performing blending, sulfur supplementing, sterilizing, filtering, filling and packaging processes to obtain the finished aronia melanocarpa fruit wine.
According to a preferred embodiment of the invention, the temperature in step (a) is maintained at 6 ℃ and the enzymatic hydrolysis temperature has a certain effect on the content of the nutrient components through a number of tests, whereby the preferred enzymatic hydrolysis temperature is determined.
According to a preferred embodiment of the present invention, the fermentation temperature in step (d) is maintained at 15 ℃, when the fermentation temperature changes, the nutrient content difference is larger through the detection of physical and chemical indexes, and the total phenol content is higher at the fermentation temperature of 15 ℃.
In an embodiment of the invention, the aronia melanocarpa fruit wine comprises the aronia melanocarpa fruit wine prepared by the fermentation process.
According to a preferred embodiment of the invention, the total sugar content in the aronia melanocarpa fruit wine is lower than 1.3g/L, the total sugar content is lower, the aronia melanocarpa fruit wine is particularly suitable for people who are sensitive to high-sugar drinks, and the intake of other nutritional ingredients can be ensured.
According to a preferred embodiment of the invention, the content of anthocyanin in the aronia melanocarpa fruit wine is 742.08mg/L-759.61mg/L, the correlation between anthocyanin and antioxidant performance is large, the content of anthocyanin is high, and the antioxidant performance is excellent.
The following detailed description of the preferred embodiments of the present invention is provided to illustrate and explain the present invention and to limit the present invention.
The following examples are specific experiments conducted by the inventors in accordance with the preparation method and the use method of the present invention.
In the following examples, auxiliary materials and auxiliaries are all commercially available.
Example 1
Extruding and crushing: placing the collected aronia melanocarpa in a storage room, storing for 12 hours at the temperature of 4 ℃, screening and removing stems of the aronia melanocarpa stored at low temperature, washing and conveying to a crusher, extruding and crushing the fruits, and conveying the pulp to a first fermentation tank through a screw pump.
And (3) enzymolysis and fermentation:
(a) adding sulfur dioxide and pectinase according to the mass of fruit pulp in a first fermentation tank, circularly mixing uniformly to make the concentrations of the sulfur dioxide and the pectinase reach 60ppm and 100ppm respectively, opening a cooling valve of the first fermentation tank to keep the temperature at 4 ℃ for enzymolysis;
(b) pumping the juice into an air bag squeezer through a pulp pump for squeezing after the enzymolysis is finished, supplementing nitrogen into the air bag squeezer, maintaining the pressure at 1bar, and feeding the juice after the squeezing into a second fermentation tank;
(c) dissolving bentonite with 10 times of water, beating after sufficient swelling, circularly adding into the fruit juice, keeping the temperature of the fruit juice at 10 ℃ to precipitate impurities in the fruit juice, and pumping the upper clear fruit juice into a third fermentation tank after the precipitation is finished;
(d) adding 200g/T yeast powder, 400g/T nutrition auxiliary agent and 300g/T yeast according to the weight of the fruit juice, activating with 40 ℃ hot water, adding into the fruit juice, then starting alcohol fermentation, keeping the temperature at 13 ℃ in the fermentation process, and pumping the fermented raw wine into a fourth fermentation tank when the residual sugar is lower than 4 g/L;
(e) adjusting the temperature of the fermented wine base to 18 ℃, adding 10g/T of lactic acid bacteria, stirring uniformly, carrying out malic acid-lactic acid fermentation, maintaining the temperature of the fermented wine base at 18 ℃, detecting the malic acid content in the wine by using HLPC every 24 hours, and adding 60g/T of sulfur dioxide when the malic acid content is close to 0 to terminate the malic acid-lactic acid fermentation;
and (3) degerming and filtering: and (3) conveying the fermented raw wine after the lactic acid fermentation of the malic acid is terminated to a wine storage tank for storage, maintaining the temperature at 15 ℃, pouring the tank every two months to remove wine mud at the bottom of the tank, naturally clarifying the wine liquid, storing for 10 months, and then performing blending, sulfur supplementing, sterilizing, filtering, filling and packaging processes to obtain the finished aronia melanocarpa fruit wine.
Example 2
Extruding and crushing: placing the collected aronia melanocarpa in a storage room, storing for 12 hours at the temperature of 4 ℃, screening and removing stems of the aronia melanocarpa stored at low temperature, washing and conveying to a crusher, extruding and crushing the fruits, and conveying the pulp to a first fermentation tank through a screw pump.
And (3) enzymolysis and fermentation:
(a) adding sulfur dioxide and pectinase according to the mass of fruit pulp in a first fermentation tank, circularly mixing uniformly to make the concentrations of the sulfur dioxide and the pectinase reach 60ppm and 100ppm respectively, opening a cooling valve of the first fermentation tank to keep the temperature at 8 ℃, and carrying out enzymolysis;
(b) pumping the juice into an air bag squeezer through a pulp pump for squeezing after the enzymolysis is finished, supplementing nitrogen into the air bag squeezer, maintaining the pressure at 1bar, and feeding the juice after the squeezing into a second fermentation tank;
(c) dissolving bentonite with 10 times of water, beating after sufficient swelling, circularly adding into the fruit juice, keeping the temperature of the fruit juice at 10 ℃ to precipitate impurities in the fruit juice, and pumping the upper clear fruit juice into a third fermentation tank after the precipitation is finished;
(d) adding 200g/T yeast powder, 400g/T nutrition auxiliary agent and 300g/T yeast according to the weight of the fruit juice, activating with 40 ℃ hot water, adding into the fruit juice, then starting alcohol fermentation, keeping the temperature at 17 ℃ in the fermentation process, and pumping the fermented raw wine into a fourth fermentation tank when the residual sugar is lower than 4 g/L;
(e) adjusting the temperature of the fermented wine base to 18 ℃, adding 10g/T of lactic acid bacteria, stirring uniformly, carrying out malic acid-lactic acid fermentation, maintaining the temperature of the fermented wine base at 18 ℃, detecting the malic acid content in the wine by using HLPC every 24 hours, and adding 60g/T of sulfur dioxide when the malic acid content is close to 0 to terminate the malic acid-lactic acid fermentation;
and (3) degerming and filtering: conveying the fermented wine base after the malic acid lactic acid fermentation is stopped to a wine storage tank for storage, maintaining the temperature at 20 ℃, pouring the tank every two months to remove wine mud at the bottom of the tank, naturally clarifying the wine liquid, storing for 12 months, and then performing blending, sulfur supplementing, sterilizing, filtering, filling and packaging processes to obtain the finished aronia melanocarpa fruit wine.
Example 3
Extruding and crushing: placing the collected aronia melanocarpa in a storage room, storing for 12 hours at the temperature of 4 ℃, screening and removing stems of the aronia melanocarpa stored at low temperature, washing and conveying to a crusher, extruding and crushing the fruits, and conveying the pulp to a first fermentation tank through a screw pump.
And (3) enzymolysis and fermentation:
(a) adding sulfur dioxide and pectinase according to the mass of fruit pulp in a first fermentation tank, circularly mixing uniformly to make the concentrations of the sulfur dioxide and the pectinase reach 60ppm and 100ppm respectively, opening a cooling valve of the first fermentation tank to keep the temperature at 4 ℃ for enzymolysis;
(b) pumping the juice into an air bag squeezer through a pulp pump for squeezing after the enzymolysis is finished, supplementing nitrogen into the air bag squeezer, maintaining the pressure at 1bar, and feeding the juice after the squeezing into a second fermentation tank;
(c) dissolving bentonite with 10 times of water, beating after sufficient swelling, circularly adding into the fruit juice, keeping the temperature of the fruit juice at 10 ℃ to precipitate impurities in the fruit juice, and pumping the upper clear fruit juice into a third fermentation tank after the precipitation is finished;
(d) adding 200g/T yeast powder, 400g/T nutrition auxiliary agent and 300g/T yeast according to the weight of the fruit juice, activating with 40 ℃ hot water, adding into the fruit juice, then starting alcohol fermentation, keeping the temperature at 17 ℃ in the fermentation process, and pumping the fermented raw wine into a fourth fermentation tank when the residual sugar is lower than 4 g/L;
(e) adjusting the temperature of the fermented wine base to 18 ℃, adding 10g/T of lactic acid bacteria, stirring uniformly, carrying out malic acid-lactic acid fermentation, maintaining the temperature of the fermented wine base at 18 ℃, detecting the malic acid content in the wine by using HLPC every 24 hours, and adding 60g/T of sulfur dioxide when the malic acid content is close to 0 to terminate the malic acid-lactic acid fermentation;
and (3) degerming and filtering: and (3) conveying the fermented raw wine after the lactic acid fermentation of the malic acid is terminated to a wine storage tank for storage, maintaining the temperature at 17 ℃, pouring the tank every two months to remove wine mud at the bottom of the tank, naturally clarifying the wine liquid, and performing blending, sulfur supplementing, sterilizing, filtering, filling and packaging processes after the wine liquid is stored for 11 months to obtain the finished aronia melanocarpa fruit wine.
Example 4
Extruding and crushing: placing the collected aronia melanocarpa in a storage room, storing for 12 hours at the temperature of 4 ℃, screening and removing stems of the aronia melanocarpa stored at low temperature, washing and conveying to a crusher, extruding and crushing the fruits, and conveying the pulp to a first fermentation tank through a screw pump.
And (3) enzymolysis and fermentation:
(a) adding sulfur dioxide and pectinase according to the mass of fruit pulp in a first fermentation tank, circularly mixing uniformly to make the concentrations of the sulfur dioxide and the pectinase reach 60ppm and 100ppm respectively, opening a cooling valve of the first fermentation tank to keep the temperature between 6 ℃ for enzymolysis;
(b) pumping the juice into an air bag squeezer through a pulp pump for squeezing after the enzymolysis is finished, supplementing nitrogen into the air bag squeezer, maintaining the pressure at 1bar, and feeding the juice after the squeezing into a second fermentation tank;
(c) dissolving bentonite with 10 times of water, beating after sufficient swelling, circularly adding into the fruit juice, keeping the temperature of the fruit juice at 10 ℃ to precipitate impurities in the fruit juice, and pumping the upper clear fruit juice into a third fermentation tank after the precipitation is finished;
(d) adding 200g/T yeast powder, 400g/T nutrition auxiliary agent and 300g/T yeast according to the weight of the fruit juice, activating with 40 ℃ hot water, adding into the fruit juice, then starting alcohol fermentation, keeping the temperature at 15 ℃ in the fermentation process, and pumping the fermented raw wine into a fourth fermentation tank when the residual sugar is lower than 4 g/L;
(e) adjusting the temperature of the fermented wine base to 18 ℃, adding 10g/T of lactic acid bacteria, stirring uniformly, carrying out malic acid-lactic acid fermentation, maintaining the temperature of the fermented wine base at 18 ℃, detecting the malic acid content in the wine by using HLPC every 24 hours, and adding 60g/T of sulfur dioxide when the malic acid content is close to 0 to terminate the malic acid-lactic acid fermentation;
and (3) degerming and filtering: conveying the fermented wine base after the malic acid lactic acid fermentation is stopped to a wine storage tank for storage, maintaining the temperature at 16 ℃, pouring the tank every two months to remove wine mud at the bottom of the tank, naturally clarifying the wine liquid, storing for 12 months, and then performing blending, sulfur supplementing, sterilizing, filtering, filling and packaging processes to obtain the finished aronia melanocarpa fruit wine.
Example 5
The fruit wine prepared by the above embodiment is subjected to basic physicochemical index detection, wherein the results of the total sugar content, anthocyanin content, total phenol content and alcoholic strength are shown in table 1, and the fruit wine prepared under different process conditions has certain difference in component content.
TABLE 1
| Sample (I) | Total phenols g/L | Anthocyanin mg/L | Alcohol degree% (v/v) | Total sugar g/L |
| EXAMPLE 1 fruit wine samples | 3.28 | 755.36 | 13.1 | 1.3 |
| EXAMPLE 2 fruit wine samples | 3.16 | 759.61 | 12.5 | 1.0 |
| EXAMPLE 3 fruit wine samples | 3.17 | 742.08 | 12.2 | 1.2 |
| EXAMPLE 4 fruit wine samples | 3.31 | 756.23 | 13.3 | 0.9 |
In the process of producing and brewing the aronia melanocarpa fruit wine, physicochemical detection is carried out on fruit wine under different process conditions, the results of the total sugar, anthocyanin, total phenol content and alcoholic strength in the fruit wine under the process conditions of the implementation 1 to the embodiment 4 are simply listed, and the data in the table above show that the fruit wine provided by the invention has excellent medical performance, the fruit wine in the embodiment 4 of the invention has high total phenol content and bright and uniform appearance color. At the enzymolysis temperature of 6 ℃ and the fermentation temperature of 15 ℃, the total phenol content can reach 3.31g/L, wherein the anthocyanin content is 756.23mg/L, and the total phenol content and the anthocyanin content are important substances playing an antioxidant role, while the fermentation temperature of example 2 and example 3 is 17 ℃, and the total phenol content is 3.16g/L and 3.17g/L respectively, probably because the polyphenol is degraded by enzyme generated by microorganisms. Meanwhile, researches show that the total sugar content of the fruit wine obtained by adopting the process of the embodiment of the invention is in the range of 0.9g/L-1.3g/L, no additional sugar source or other flavor-enhancing components are added in the fermentation process, the fruit wine is suitable for a wide range of people, and the influence on the body caused by the total sugar content is avoided.
When process conditions are explored, physical and chemical indexes and component analysis of the aronia melanocarpa fruit wine prepared under different process parameters are compared to find that the yeast inoculation amount is too high, the fermentation speed is high, but the quality and flavor of the fruit wine have certain difference; the yeast inoculation amount is low, the fermentation speed is slow, the fermentation period is prolonged, and the quality of the fruit wine is reduced. In the fermentation process of the fruit wine, a proper amount of sulfur dioxide can inhibit the pollution influence of mixed bacteria, also causes the loss of nutrient components of raw materials such as vitamins, amino acid and the like, and has influence on the aroma of the fruit wine, when the sulfur dioxide is excessive, the sulfur dioxide can influence the activity of yeast, and is not beneficial to the control of the fermentation process.
The technical principle of the invention is as follows: in the fermentation process of the fruit wine, multiple auxiliary agents are usually adopted, the preparation process is complex, the cost is high, and the loss of nutritional ingredients is serious generally, the invention adopts the aronia melanocarpa fruit as a raw material, the aronia melanocarpa fruit wine is obtained through the steps of extrusion crushing, enzymolysis fermentation and sterilization filtration, the total phenol content of the aronia melanocarpa fruit wine can reach 3.31g/L, wherein the anthocyanin content can reach 759.61mg/L, the fermentation adopts pure fruit juice low-temperature fermentation to prevent unpleasant odor, no water, additional sugar source and other flavor-enhancing ingredients are added except necessary fermentation auxiliary materials and auxiliary agents, the filtration adopts a membrane sterilization filtration technology to prevent the loss of nutritional ingredients and flavor substances caused by high-temperature sterilization, the optimization research is carried out on the fermentation process of the fruit wine, and the combination of physical and chemical indexes and sensory evaluation of the fruit wine, and the fruit wine brewed by the invention has good taste, The method is simple, the compatibility of all raw materials is good, the auxiliary materials and the auxiliary agents are few, the prepared fruit wine has good medical performance, the technological parameters are optimized, the production efficiency is improved while the nutritional performance is considered, the influence of the auxiliary materials and the auxiliary agents is reduced, the operation is simple, the cost is low, and the nutritional performance is obviously improved.
The invention has the technical effects that: (1) the invention provides a aronia melanocarpa fruit wine and a fermentation process thereof, wherein aronia melanocarpa fruit is extruded and crushed, pure fruit juice is adopted for fermentation in the fermentation process, except necessary fermentation auxiliary materials and auxiliary agents, no water, additional sugar source and other flavor-enhancing components are added, the aronia melanocarpa fruit wine is used for the fermentation of pure green fruit juice with high total phenol content and low total sugar content, the aronia melanocarpa fruit wine adopts the cooperation of the necessary auxiliary materials, improves the nutritional performance through the synergistic effect of the essential auxiliary materials, and gives consideration to the production efficiency and the product utilization rate. (2) The invention adopts the low-temperature fermentation technology to prevent unpleasant odor from being generated. (3) The invention adopts membrane sterilization filtration technology, thus preventing the loss of nutrient components and fragrant substances caused by high-temperature sterilization. (4) The method is simple, the raw materials are good in compatibility, the auxiliary materials and the auxiliary agents are few, and the prepared fruit wine is rich in nutrition.
Although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (7)
1. A fermentation process of aronia melanocarpa fruit wine is characterized by comprising the following steps: the method comprises the following steps: the Aronia melanocarpa fruit wine is prepared by adopting Aronia melanocarpa fruit as a raw material through the steps of extrusion crushing, enzymolysis fermentation and sterilization filtration, wherein the total phenol content in the Aronia melanocarpa fruit wine is 3.16g/L-3.31g/L, the fermentation adopts pure fruit juice for low-temperature fermentation, water, an additional sugar source and other flavor-enhancing components are not added except necessary fermentation auxiliary materials and auxiliary agents, and the filtration adopts a membrane sterilization filtration technology.
2. The Aronia melanocarpa fruit wine fermentation process according to claim 1, characterized in that:
the crushing step comprises: screening and removing stems of Aronia melanocarpa fruits stored at low temperature, washing and conveying to a crusher, extruding and crushing the fruits, and conveying fruit pulp to a first fermentation tank through a screw pump;
the enzymolysis fermentation step comprises:
(a) adding sulfur dioxide and pectinase according to the mass of fruit pulp in a first fermentation tank, circularly mixing uniformly to make the concentrations of the sulfur dioxide and the pectinase reach 60ppm and 100ppm respectively, opening a cooling valve of the first fermentation tank to keep the temperature between 4 ℃ and 8 ℃ for enzymolysis;
(b) pumping the juice into an air bag squeezer through a pulp pump for squeezing after the enzymolysis is finished, supplementing nitrogen into the air bag squeezer, maintaining the pressure at 1bar, and feeding the juice after the squeezing into a second fermentation tank;
(c) dissolving bentonite with 10 times of water, beating after sufficient swelling, circularly adding into the fruit juice, keeping the temperature of the fruit juice at 10 ℃ to precipitate impurities in the fruit juice, and pumping the upper clear fruit juice into a third fermentation tank after the precipitation is finished;
(d) adding 200g/T yeast powder, 400g/T nutrition auxiliary agent and 300g/T yeast according to the weight of the fruit juice, activating with hot water at 40 ℃, adding into the fruit juice, then starting alcohol fermentation, keeping the temperature at 13-17 ℃ in the fermentation process, and pumping the fermented raw wine into a fourth fermentation tank when the residual sugar is lower than 4 g/L;
(e) adjusting the temperature of the fermented wine base to 18 ℃, adding 10g/T of lactic acid bacteria, stirring uniformly, carrying out malic acid-lactic acid fermentation, maintaining the temperature of the fermented wine base at 18 ℃, detecting the malic acid content in the wine by using HLPC every 24 hours, and adding 60g/T of sulfur dioxide when detecting that the malic acid content is close to 0, and stopping the malic acid-lactic acid fermentation;
the sterilizing filtration step comprises: conveying the fermented wine base after the lactic acid fermentation of the malic acid is stopped to a wine storage tank for storage, maintaining the temperature between 15 ℃ and 20 ℃, pouring the tank to remove wine mud at the bottom of the tank every two months, naturally clarifying the wine liquid, storing for 10-12 months, blending, sulfur supplementing, sterilizing, filtering, filling and packaging to obtain the finished aronia melanocarpa fruit wine.
3. The Aronia melanocarpa fruit wine fermentation process according to claim 2, characterized in that: the temperature in said step (a) is maintained at 6 ℃.
4. The Aronia melanocarpa fruit wine fermentation process according to claim 2, characterized in that: the temperature of the fermentation process in the step (d) is maintained at 15 ℃.
5. A aronia melanocarpa fruit wine is characterized in that: comprises aronia melanocarpa wine prepared by the fermentation process according to any one of claims 1 to 4.
6. The aronia melanocarpa fruit wine according to claim 5, characterized in that: the total sugar content in the aronia melanocarpa fruit wine is lower than 1.3 g/L.
7. The aronia melanocarpa fruit wine according to claim 5, characterized in that: the content of anthocyanin in the aronia melanocarpa fruit wine is 742.08mg/L-759.61 mg/L.
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| CN101481643A (en) * | 2008-12-25 | 2009-07-15 | 辽宁省干旱地区造林研究所 | Aroniamelanocarpa fruit wine and brewing method thereof |
| CN107541413A (en) * | 2017-10-24 | 2018-01-05 | 山西彤康食品有限公司 | A kind of production method of Black Box Tracing dry type wine |
| CN110881595A (en) * | 2018-09-06 | 2020-03-17 | 山东皇尊庄园山楂酒有限公司 | Separation method of hawthorn fruit juice and pectin and brewing method of hawthorn fruit wine |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101481643A (en) * | 2008-12-25 | 2009-07-15 | 辽宁省干旱地区造林研究所 | Aroniamelanocarpa fruit wine and brewing method thereof |
| CN107541413A (en) * | 2017-10-24 | 2018-01-05 | 山西彤康食品有限公司 | A kind of production method of Black Box Tracing dry type wine |
| CN110881595A (en) * | 2018-09-06 | 2020-03-17 | 山东皇尊庄园山楂酒有限公司 | Separation method of hawthorn fruit juice and pectin and brewing method of hawthorn fruit wine |
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