CN113621462A - Clausena lansium fruit wine and preparation method thereof - Google Patents
Clausena lansium fruit wine and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the technical field of fruit wine brewing, and particularly discloses wampee fruit wine and a preparation method thereof. The preparation method of the wampee wine comprises the following steps: the preparation method of the Chinese wampee pulp comprises the following steps: adding water into Chinese wampee fruits to prepare Chinese wampee fruit pulp; an enzymolysis step: adding pectinase into the Chinese wampee pulp for enzymolysis, and inactivating enzyme after the enzymolysis is finished to obtain the Chinese wampee pulp after the enzymolysis; a primary fermentation step: adding yeast liquid into the yellow peel pulp subjected to enzymolysis for pre-fermentation; wine liquid separation: separating wine liquid and wine residue after the primary fermentation to obtain wine liquid; a post-fermentation step: fermenting the wine liquid continuously to obtain wampee original fruit wine; aging: ageing the wampee primary fruit wine, and filtering to obtain the wampee fruit wine. The wampee fruit wine prepared by the method contains a large amount of aroma components, and the brewing quality of the wampee fruit wine is remarkably improved.
Description
Technical Field
The invention relates to the technical field of fruit wine brewing, in particular to wampee fruit wine and a preparation method thereof.
Background
Clausena lannium (Lour.) Skeels is a plant of the genus Clausena of the family Rutaceae, and is distributed in the south China. Is also one of the characteristic fruits in Lingnan, and is called as the fruit treasure in folk life because of the efficacy of detumescence, promoting the production of body fluid to quench thirst, strengthening spleen to stimulate appetite, replenishing qi to alleviate pain, and the like. The variety of the wampee fruits is various, wherein the seedless wampee fruits are mostly round, oval or heart-shaped, the weight of each fruit is about 3.3g, the texture is soft, the meat quality is firm and smooth, and the wampee fruits have special fragrance. The genuine yellow skin without the core is from the cities and towns of Yunan county of Guangdong province, and is listed as a geographical sign protection product by the national quality inspection bureau in 6 months in 2004. It is reported that the planting area of wampee in Guangdong province is nearly 20 ten thousand hectares, wherein the planting area of seedless wampee in Yunan county has reached 6.95 ten thousand hectares.
At present, deep-processed products of the kerneless wampee mainly comprise preserved fruits and beverages. The fruit wine brewing can be used as one of effective development ways of the seedless wampee. Chinese patent 201710766680.1 discloses a Chinese wampee leaf and wampee fruit mixed fermented fruit wine and a processing method thereof; however, the flavor substances of the wampee wine are not deeply researched; especially, the aroma components of the wampee wine are not deeply researched; it does not mention which factors will affect the aroma components of wampee wine. Therefore, the development of the preparation method of the wampee wine capable of improving the aroma components of the wampee wine or the content of the main aroma components has important significance for improving the quality of the wine.
Disclosure of Invention
In order to solve at least one technical problem in the prior art, the invention provides wampee wine and a preparation method thereof.
The technical problem to be solved by the invention is realized by the following technical scheme:
a preparation method of wampee wine comprises the following steps:
the preparation method of the Chinese wampee pulp comprises the following steps: adding water into Chinese wampee fruits to prepare Chinese wampee fruit pulp;
an enzymolysis step: adding pectinase into the Chinese wampee pulp for enzymolysis, and inactivating enzyme after the enzymolysis is finished to obtain the Chinese wampee pulp after the enzymolysis;
a primary fermentation step: adding yeast liquid into the yellow peel pulp subjected to enzymolysis for pre-fermentation;
wine liquid separation: separating wine liquid and wine residue after the primary fermentation to obtain wine liquid;
a post-fermentation step: fermenting the wine liquid continuously to obtain wampee original fruit wine;
aging: ageing the wampee primary fruit wine, and filtering to obtain the wampee fruit wine.
The research of the inventor shows that the wampee wine prepared by the method contains a large amount of flavor components.
Preferably, the mass ratio of the wampee fruits to the water in the wampee fruit pulp preparation step is 1: 1-2.
Most preferably, the mass ratio of the wampee fruit to water in the wampee fruit pulp preparation step is 1:1.
Preferably, in the enzymolysis step, the mass usage of the pectinase is 0.2-0.4% of the mass of the Chinese wampee pulp; wherein the specific enzyme activity of the pectinase is 1000-2000U/g;
most preferably, in the enzymolysis step, the mass usage of the pectinase is 0.28 percent of the mass of the Chinese wampee pulp; wherein the specific enzyme activity of the pectinase is 1500U/g.
Preferably, in the enzymolysis step, the enzymolysis temperature is 45-50 ℃, and the enzymolysis time is 90-120 min.
Most preferably, in the enzymolysis step, the enzymolysis temperature is 48 ℃, and the enzymolysis time is 98 min.
Preferably, in the pre-fermentation step, the volume usage of the yeast liquid is 0.5-0.8% of the volume of the yellow peel pulp after enzymolysis; the fermentation time is 7-10 days, the fermentation temperature is 24-26 ℃, and the initial sugar degree is 180-220 g/L.
Most preferably, in the pre-fermentation step, the volume usage of the yeast liquid is 0.6% of the volume of the yellow peel pulp after enzymolysis; the fermentation time is 8d, the fermentation temperature is 25 ℃, and the initial sugar degree is 200 g/L.
Preferably, in the pre-fermentation step, the yeast liquid is Angel SY yeast liquid;
the preparation method of the Anqi SY yeast liquid comprises the steps of adding Anqi SY yeast into a sugar solution with the mass fraction of 2-4%, and activating at 35-40 ℃ for 20-40 min; wherein the dosage ratio of the Angel SY yeast to the sugar solution is 1 g: 80-150 mL.
Most preferably, the preparation method of the Anqi SY yeast liquid comprises the steps of adding the Anqi SY yeast into a sugar solution with the mass fraction of 3%, and activating at 38 ℃ for 30 min; wherein the dosage ratio of the Angel SY yeast to the sugar solution is 1 g: 100 mL.
The inventor shows that the contents of the three components of the caprylic acid, the ethyl caprylate, the ethyl decanoate and the like in the Chinese wampee fruit wine are high through a large amount of researches; the contents of the three components of caprylic acid, ethyl caprylate, ethyl decanoate and the like have important influence on the fragrance of the wampee fruit wine. The inventor finds out in a large number of experimental research processes that: in the fermentation step, Angel SY yeast is adopted to ferment the wampee wine, and compared with other yeast, the content of three components such as caprylic acid, ethyl caprylate and ethyl decanoate in the wampee wine can be greatly increased.
Preferably, in the pre-fermentation step, the yeast liquid is an Angel SY yeast-honey zygosaccharomyces mixed liquid;
the yeast liquid is Angel SY yeast-honey zygosaccharomyces mixed liquid;
the preparation method of the Anqi SY yeast-honey zygosaccharomyces mixed bacterial liquid comprises the steps of adding the Anqi SY yeast and the honey zygosaccharomyces LGL-2 into a sugar solution with the mass fraction of 2-4%, and activating for 20-40 min at 35-40 ℃; wherein the dosage ratio of the Angel SY yeast, the honey-bonded yeast LGL-2 to the sugar solution is 0.5-1 g: 0.2-0.5 g: 80-150 mL.
Most preferably, the preparation method of the Anqi SY yeast-honey zygosaccharomyces mixed bacterial liquid comprises the steps of adding the Anqi SY yeast and the honey zygosaccharomyces LGL-2 into a sugar solution with the mass fraction of 3%, and activating for 30min at 38 ℃; wherein the dosage ratio of the Angel SY yeast, the honey-bonded yeast LGL-2 to the sugar solution is 0.7 g: 0.3 g: 100 mL.
The inventor further researches and discovers that the content of three components, namely caprylic acid, ethyl caprylate and ethyl decanoate in the wampee wine can be further increased by jointly fermenting the wampee wine by adopting Angel SY yeast and honey-conjugated yeast LGL-2 in the fermentation step. And further research shows that the contents of three components such as caprylic acid, ethyl caprylate and ethyl decanoate in the wampee wine prepared by adopting the Angel SY yeast and the honey-bonding yeast LGL-2 for fermentation together are higher than the contents of three components such as caprylic acid, ethyl caprylate and ethyl decanoate in the wampee wine prepared by adopting the Angel SY yeast alone or adopting the honey-bonding yeast LGL-2 for fermentation alone; this shows that the common fermentation of wampee wine by the Angel SY yeast and the honey-bonded yeast LGL-2 has the effect of synergistically increasing the contents of octanoic acid, ethyl octanoate and ethyl decanoate in the wampee wine.
The inventor further develops a study to show that the content of three components, namely caprylic acid, ethyl caprylate, ethyl decanoate and the like in the wampee wine prepared by jointly fermenting the Angel SY yeast and other yeasts is less than that of the wampee wine prepared by fermenting the Angel SY yeast alone; the wampee fruit wine is prepared by co-fermenting LGL-2 and other yeasts, wherein the contents of caprylic acid, ethyl caprylate, ethyl decanoate and other three components are less than the wampee fruit wine prepared by fermenting LGL-2 by using the honey-conjugated yeast alone; this shows that the candied wampee wine prepared by co-fermentation of Angel SY yeast and honey-bonded yeast LGL-2 has the effect of synergistically increasing the content of caprylic acid, ethyl caprylate and ethyl caprate in the candied wampee wine. The Angel SY yeast and other yeasts are fermented together to prepare the wampee wine or the honey-bonding yeast LGL-2 and other yeasts are fermented together to prepare the wampee wine, and the effect of synergistically improving the content of caprylic acid, ethyl caprylate and ethyl capric acid in the wampee wine is not achieved.
Preferably, the conditions of the post-fermentation are: fermenting for 6-10 days at 18-22 ℃.
Preferably, in the aging step, the aging conditions are as follows: storing for 30-60 days under the conditions of 15-20 ℃ and 70-90% of relative humidity.
Has the advantages that: the invention provides a brand-new preparation method of wampee wine; the method can remarkably improve the content of aroma components such as caprylic acid, ethyl caprylate, ethyl decanoate and the like in the wampee fruit wine; the brewing quality of the wampee fruit wine is obviously improved.
Detailed Description
The present invention will be described in further detail with reference to specific examples, but the present invention is not limited to these examples in any way.
The wampee employed in the present invention and in the following examples is seedless wampee; the adopted Angel SY yeast, Angel BV818 yeast, Angel RV171 yeast, CR1 yeast and LA-BA yeast are all conventional yeasts which can be bought; the honey-conjugated yeast LGL-2 is a strain prepared by the applicant at the earlier stage, and is named as follows in English name: zygosaecoharomyces mellis LGL-2, which has been deposited at the China center for type culture Collection (address: university of Wuhan, China) at 12/26/2016; the preservation number is CCTCC NO: m2016787. Furthermore, the strain has been described in patent application nos.: 201710102719. X.
Example 1 preparation of wampee wine
(1) The preparation method of the Chinese wampee pulp comprises the following steps: adding water into Chinese wampee fruits to prepare Chinese wampee fruit pulp; wherein the mass ratio of the wampee fruit to the water is 1: 1;
(2) an enzymolysis step: adding pectinase into the Chinese wampee pulp for enzymolysis, and inactivating enzyme after the enzymolysis is finished to obtain the Chinese wampee pulp after the enzymolysis; wherein, the mass consumption of the pectinase (the specific enzyme activity is 1500U/g) is 0.28 percent of the mass of the Chinese wampee pulp; the enzymolysis temperature is 48 ℃, and the enzymolysis time is 98 min;
(3) a primary fermentation step: adding yeast liquid into the yellow peel pulp subjected to enzymolysis for pre-fermentation in a fermentation tank; wherein the volume usage of the yeast liquid is 0.6% of the volume of the yellow skin pulp after enzymolysis; the fermentation time is 8d, the fermentation temperature is 25 ℃, and the initial sugar degree is 180 g/L; the yeast liquid is Angel SY yeast liquid; the preparation method of the Anqi SY yeast liquid comprises the steps of adding Anqi SY yeast into a sucrose solution with the mass fraction of 3%, and activating at 38 ℃ for 30 min; wherein the dosage ratio of the Angel SY yeast to the sucrose solution is 1 g: 100 mL.
(4) Wine liquid separation: separating wine liquid and wine residue after the primary fermentation to obtain wine liquid;
(5) a post-fermentation step: injecting the wine liquid into a fermentation tank for continuous fermentation to obtain wampee primary fruit wine; wherein, the conditions of the post-fermentation are as follows: fermenting at 20 deg.C for 7 d;
(6) aging: aging wampee raw fruit wine, and filtering to obtain wampee fruit wine; wherein, the storage is carried out for 30 days under the conditions of 18 ℃ and 80 percent of relative humidity.
Example 2 preparation of wampee wine
(1) The preparation method of the Chinese wampee pulp comprises the following steps: adding water into Chinese wampee fruits to prepare Chinese wampee fruit pulp; wherein the mass ratio of the wampee fruit to the water is 1: 2;
(2) an enzymolysis step: adding pectinase into the Chinese wampee pulp for enzymolysis, and inactivating enzyme after the enzymolysis is finished to obtain the Chinese wampee pulp after the enzymolysis; wherein, the mass consumption of the pectinase (the specific enzyme activity is 1500U/g) is 0.2 percent of the mass of the Chinese wampee pulp; the enzymolysis temperature is 45 ℃, and the enzymolysis time is 90 min;
(3) a primary fermentation step: adding yeast liquid into the yellow peel pulp subjected to enzymolysis for pre-fermentation in a fermentation tank; wherein the volume usage of the yeast liquid is 0.5 percent of the volume of the yellow skin pulp after enzymolysis; the fermentation time is 10d, the fermentation temperature is 24 ℃, and the initial sugar degree is 200 g/L; the yeast liquid is Angel SY yeast liquid; the preparation method of the Anqi SY yeast liquid comprises the steps of adding Anqi SY yeast into a sucrose solution with the mass fraction of 3%, and activating for 40min at 35 ℃; wherein the dosage ratio of the Angel SY yeast to the sucrose solution is 1 g: 100 mL.
(4) Wine liquid separation: separating wine liquid and wine residue after the primary fermentation to obtain wine liquid;
(5) a post-fermentation step: injecting the wine liquid into a fermentation tank for continuous fermentation to obtain wampee primary fruit wine; wherein, the conditions of the post-fermentation are as follows: fermenting at 21 deg.C for 10 d;
(6) aging: aging wampee raw fruit wine, and filtering to obtain wampee fruit wine; wherein, the storage is carried out for 30 days under the conditions of 18 ℃ and 80 percent of relative humidity.
Example 3 preparation of wampee wine
(1) The preparation method of the Chinese wampee pulp comprises the following steps: adding water into Chinese wampee fruits to prepare Chinese wampee fruit pulp; wherein the mass ratio of the wampee fruit to the water is 1: 1.5;
(2) an enzymolysis step: adding pectinase into the Chinese wampee pulp for enzymolysis, and inactivating enzyme after the enzymolysis is finished to obtain the Chinese wampee pulp after the enzymolysis; wherein, the mass consumption of the pectinase (the specific enzyme activity is 1500U/g) is 0.4 percent of the mass of the Chinese wampee pulp; the enzymolysis temperature is 48 ℃, and the enzymolysis time is 120 min;
(3) a primary fermentation step: adding yeast liquid into the yellow peel pulp subjected to enzymolysis for pre-fermentation in a fermentation tank; wherein the volume usage of the yeast liquid is 0.8% of the volume of the yellow peel pulp after enzymolysis; the fermentation time is 7d, the fermentation temperature is 26 ℃, and the initial sugar degree is 220 g/L; the yeast liquid is Angel SY yeast liquid; the preparation method of the Anqi SY yeast liquid comprises the steps of adding Anqi SY yeast into a sucrose solution with the mass fraction of 3%, and activating for 40min at 35 ℃; wherein the dosage ratio of the Angel SY yeast to the sucrose solution is 1 g: 100 mL.
(4) Wine liquid separation: separating wine liquid and wine residue after the primary fermentation to obtain wine liquid;
(5) a post-fermentation step: injecting the wine liquid into a fermentation tank for continuous fermentation to obtain wampee primary fruit wine; wherein, the conditions of the post-fermentation are as follows: fermenting at 22 deg.C for 6 d;
(6) aging: aging wampee raw fruit wine, and filtering to obtain wampee fruit wine; wherein, the storage is carried out for 30 days under the conditions of 18 ℃ and 80 percent of relative humidity.
Example 4 preparation of Chinese wampee wine
(1) The preparation method of the Chinese wampee pulp comprises the following steps: adding water into Chinese wampee fruits to prepare Chinese wampee fruit pulp; wherein the mass ratio of the wampee fruit to the water is 1: 1;
(2) an enzymolysis step: adding pectinase into the Chinese wampee pulp for enzymolysis, and inactivating enzyme after the enzymolysis is finished to obtain the Chinese wampee pulp after the enzymolysis; wherein, the mass consumption of the pectinase (the specific enzyme activity is 1500U/g) is 0.28 percent of the mass of the Chinese wampee pulp; the enzymolysis temperature is 48 ℃, and the enzymolysis time is 98 min;
(3) a primary fermentation step: adding yeast liquid into the yellow peel pulp subjected to enzymolysis for pre-fermentation in a fermentation tank; wherein the volume usage of the yeast liquid is 0.6% of the volume of the yellow skin pulp after enzymolysis; the fermentation time is 8d, the fermentation temperature is 25 ℃, and the initial sugar degree is 180 g/L; the yeast liquid is an Angel SY yeast-honey zygosaccharomyces mixed liquid; the preparation method of the Anqi SY yeast-honey zygosaccharomyces mixed bacterial liquid comprises the steps of adding the Anqi SY yeast and the honey zygosaccharomyces LGL-2 into a sucrose solution with the mass fraction of 3%, and activating for 30min at 38 ℃; wherein the dosage ratio of the Angel SY yeast, the honey-bonded yeast LGL-2 to the sucrose solution is 0.7 g: 0.3 g: 100 mL;
(4) wine liquid separation: separating wine liquid and wine residue after the primary fermentation to obtain wine liquid;
(5) a post-fermentation step: injecting the wine liquid into a fermentation tank for continuous fermentation to obtain wampee primary fruit wine; wherein, the conditions of the post-fermentation are as follows: fermenting at 20 deg.C for 7 d;
(6) aging: aging wampee raw fruit wine, and filtering to obtain wampee fruit wine; wherein, the storage is carried out for 30 days under the conditions of 18 ℃ and 80 percent of relative humidity.
Example 4 differs from example 1 in that example 4 employs a mixed strain of Angel SY yeast and honey-bonding yeast LGL-2, which is prepared from Angel SY yeast and honey-bonding yeast, for fermentation. In contrast, in example 1, only the mixed strain liquid of Angel SY yeast prepared from Angel SY yeast is used for fermentation.
Comparative example 1 preparation of wampee wine
Comparative example 1 differs from example 1 in that: the yeast liquid is Angel BV818 yeast liquid; the preparation method of the Angel BV818 yeast liquid comprises the steps of adding the Angel BV818 yeast into a sucrose solution with the mass fraction of 3%, and activating for 30min at 38 ℃; wherein the dosage ratio of Angel BV818 yeast to sucrose solution is 1 g: 100 mL.
The remaining steps and the condition parameters were the same as in example 1.
Comparative example 2 preparation of wampee wine
Comparative example 2 differs from example 1 in that: the yeast liquid is Angel RV171 yeast liquid; the preparation method of the Angel RV171 yeast liquid comprises the steps of adding Angel RV171 yeast into a sucrose solution with the mass fraction of 3%, and activating for 30min at 38 ℃; wherein the dosage ratio of Angel RV171 yeast to sucrose solution is 1 g: 100 mL.
The remaining steps and the condition parameters were the same as in example 1.
Comparative example 3 preparation of wampee wine
Comparative example 3 differs from example 1 in that: the yeast liquid is CR1 yeast liquid; the preparation method of the CR1 yeast liquid comprises the steps of adding CR1 yeast into a sucrose solution with the mass fraction of 3%, and activating for 30min at 38 ℃; wherein the dosage ratio of the CR1 yeast to the sucrose solution is 1 g: 100 mL.
The remaining steps and the condition parameters were the same as in example 1.
Comparative example 4 preparation of wampee wine
Comparative example 4 differs from example 1 in that: the yeast liquid is LA-BA yeast liquid; the preparation method of the LA-BA yeast liquid comprises the steps of adding LA-BA yeast into a sucrose solution with the mass fraction of 3%, and activating for 30min at 38 ℃; wherein the dosage ratio of the LA-BA yeast to the sucrose solution is 1 g: 100 mL.
The remaining steps and the condition parameters were the same as in example 1.
Comparative example 5 preparation of wampee wine
Comparative example 5 differs from example 1 in that: the yeast liquid is honey zygosaccharomyces liquid; the preparation method of the honey-zygosaccharomyces liquid comprises the steps of adding honey-zygosaccharomyces LGL-2 into a sucrose solution with the mass fraction of 3%, and activating at 38 ℃ for 30 min; wherein the dosage ratio of the honey-conjugated yeast LGL-2 to the sucrose solution is 1 g: 100 mL.
The remaining steps and the condition parameters were the same as in example 1.
Comparative example 6 preparation of wampee wine
Comparative example 6 differs from examples 1 and 4 in that: the preparation method of the Angel SY yeast-Angel BV818 yeast mixed bacterial liquid comprises the steps of adding the Angel SY yeast and the Angel BV818 yeast into a sucrose solution with the mass fraction of 3%, and activating for 30min at 38 ℃; wherein the dosage ratio of the Angel SY yeast, the Angel BV818 yeast and the sucrose solution is 0.7 g: 0.3 g: 100 mL.
The remaining steps and the condition parameters were the same as in example 1.
Comparative example 7 preparation of wampee wine
Comparative example 7 differs from example 4 in that: the yeast liquid is Angel RV171 yeast-honey zygosaccharomyces mixed liquid; the preparation method of the Angel RV171 yeast-honey zygosaccharomyces mixed bacteria liquid comprises the steps of adding the Angel RV171 yeast and the honey zygosaccharomyces LGL-2 into a sucrose solution with the mass fraction of 3%, and activating for 30min at 38 ℃; wherein the dosage ratio of Angel RV171 yeast, honey-bonded yeast LGL-2 to sucrose solution is 0.7 g: 0.3 g: 100 mL.
The remaining steps and the condition parameters were the same as in example 1.
Experimental example 1 detection method of volatile flavor substances in wampee fruit wine
(1) Preparing a standard solution: accurately sucking 2.0mL of each of methanol, n-propanol, n-butanol, isobutanol, n-pentanol, isoamyl alcohol, n-octanol, beta-phenylethyl alcohol, ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl heptanoate, ethyl octanoate, ethyl nonanoate, ethyl benzoate, diethyl succinate, ethyl acetate, ethyl palmitate, ethyl oleate, ethyl lactate, acetaldehyde, acetal, furfural, benzaldehyde, acetophenone, acetic acid, octanoic acid, decanoic acid and nonanoic acid, placing the mixture into a 100mL volumetric flask, fixing the volume by using ethanol with the volume fraction of 60%, and uniformly mixing to obtain a standard stock solution of each component; accurately sucking standard stock solutions of each component, wherein the standard stock solutions are respectively placed in 100mL sample bottles in an amount of 0mL, 0.25mL, 0.5mL, 1.0mL, 2.0mL and 4.0mL, and performing constant volume with 60% ethanol to obtain standard solutions of each component with different concentration gradients;
(2) and (3) standard curve establishing: accurately sucking 10.0mL of standard solutions with different concentration gradients of each component, and adding 0.10mL of internal standard solutions respectively; loading the sample respectively, and detecting each component by gas chromatography; establishing a standard curve of each component by taking the concentration ratio of each component to the internal standard substance as a horizontal coordinate and the peak area ratio of each component to the internal standard substance as a vertical coordinate;
(3) the method comprises the following steps of: accurately sucking 10.0mL of wampee wine, adding 0.10mL of internal standard solution, uniformly mixing, loading, and detecting peak area ratio of each volatile flavor substance to the internal standard substance by using gas chromatography; and substituting the peak area ratio of each volatile flavor substance to the internal standard substance into each component standard curve to obtain the concentration of each volatile flavor substance.
The internal standard solution described in the steps (1) and (2) is prepared by the following method: accurately sucking 2.0mL of n-amyl acetate, diluting to 100mL by using 60% (v/v) ethanol solution, uniformly mixing, and preparing an internal standard solution with the volume fraction of 2%.
And (3) establishing a standard curve in the step (2) and determining the gas chromatography condition in the step (3) to be the same as the gas chromatography condition in the step of determining the content of the volatile flavor substances in the rice-flavor liquor.
The gas chromatography conditions are as follows: DB-WAX UI column (30 m.times.0.25 mm.times.0.25 μm, Agilent Corp., USA); the sample inlet temperature is 220 ℃, the sample injection amount is 1 mu L, the split ratio is 100:1, the flow rate is 1mL/min, and the temperature of an FID detector is 220 ℃; hydrogen (H)2): air (O)2): tail blowing (N)2) 40:400: 25; the gradient temperature program of the gas chromatography is as follows: the initial temperature is 30 ℃, the temperature is kept for 6min, the temperature is raised to 40 ℃ at the speed of 2 ℃/min, the temperature is kept for 2min, the temperature is raised to 100 ℃ at the speed of 5 ℃/min, the temperature is kept for 10min, the temperature is raised to 200 ℃ at the speed of 10 ℃/min, and the temperature is kept for 10 min.
The standard curve and retention time of each volatile flavor obtained by this assay are shown in table 1. The content of three components such as caprylic acid, ethyl caprylate and ethyl decanoate in the clausena lansium fruit wine prepared in the examples 1-4 and the comparative examples 1-7 in the volatile flavor substances is tested by the detection method, and the detection results are shown in table 2.
TABLE 1 Standard curves and Retention times for the volatile flavors
TABLE 2 contents of caprylic acid, ethyl caprylate, ethyl caprate, etc. in wampee wine
As can be seen from the experimental data in table 2, in the wampee wine prepared by adopting Angel SY yeast fermentation in examples 1 to 3, the content of three components such as octanoic acid, ethyl octanoate and ethyl decanoate in the volatile substances of the wampee wine is far higher than that of the wampee wine prepared by adopting other commonly used yeast fermentation in comparative examples 1 to 4; the content of the yellow peel wine is also far higher than that of the yellow peel wine obtained by fermenting LGL-2 in the comparative example 5 by adopting honey-conjugated yeast; this indicates that: in the fermentation step, Angel SY yeast is adopted to ferment the wampee wine, and compared with other yeast, the content of three components such as caprylic acid, ethyl caprylate and ethyl decanoate in the wampee wine can be greatly increased; the good technical effect is obtained.
As can be seen from the experimental data in Table 2, in the wampee wine prepared by co-fermentation of Angel SY yeast and honey-conjugated yeast LGL-2 in example 4, the contents of octanoic acid, ethyl octanoate, ethyl decanoate and other three components in the volatile substances of the wampee wine are higher than those of the wampee wine prepared by fermentation of only Angel SY yeast in example 1 and the wampee wine prepared by fermentation of only honey-conjugated yeast LGL-2 in comparative example 5; this indicates that: the common fermentation of the wampee wine by adopting the Angel SY yeast and the honey-bonded yeast LGL-2 has the effect of synergistically improving the content of caprylic acid, ethyl caprylate and ethyl decanoate in the wampee wine.
The experimental data in table 2 show that the contents of the three components of caprylic acid, ethyl caprylate, ethyl decanoate and the like in the prepared wampee wine prepared in the comparative examples 6-7 in the volatile substances of the wampee wine are lower than that of the wampee wine prepared by fermentation of Angel SY yeast in the example 1, and also lower than that of the wampee wine prepared by fermentation of honey-conjugated yeast LGL-2 in the comparative example 5; this shows that the candied wampee wine prepared by co-fermentation of Angel SY yeast and honey-bonded yeast LGL-2 has the effect of synergistically increasing the content of caprylic acid, ethyl caprylate and ethyl caprate in the candied wampee wine. The Angel SY yeast and other yeasts are fermented together to prepare the wampee wine, or the honey-bonding yeast LGL-2 and other yeasts are fermented together to prepare the wampee wine, and the effects of synergistically improving the content of caprylic acid, ethyl caprylate and ethyl capric acid in the wampee wine are not achieved.
Claims (10)
1. A preparation method of wampee wine is characterized by comprising the following steps:
the preparation method of the Chinese wampee pulp comprises the following steps: adding water into Chinese wampee fruits to prepare Chinese wampee fruit pulp;
an enzymolysis step: adding pectinase into the Chinese wampee pulp for enzymolysis, and inactivating enzyme after the enzymolysis is finished to obtain the Chinese wampee pulp after the enzymolysis;
a primary fermentation step: adding yeast liquid into the yellow peel pulp subjected to enzymolysis for pre-fermentation;
wine liquid separation: separating wine liquid and wine residue after the primary fermentation to obtain wine liquid;
a post-fermentation step: fermenting the wine liquid continuously to obtain wampee original fruit wine;
aging: ageing the wampee primary fruit wine, and filtering to obtain the wampee fruit wine.
2. The preparation method of wampee wine according to claim 1, wherein the mass ratio of wampee fruit to water in the wampee fruit pulp preparation step is 1: 1-2;
most preferably, the mass ratio of the wampee fruit to water in the wampee fruit pulp preparation step is 1:1.
3. The preparation method of the wampee fruit wine according to claim 1, wherein in the enzymolysis step, the mass usage of the pectinase is 0.2-0.4% of the mass of the wampee fruit pulp; wherein the specific enzyme activity of the pectinase is 1000-2000U/g;
most preferably, in the enzymolysis step, the mass usage of the pectinase is 0.28 percent of the mass of the Chinese wampee pulp; wherein the specific enzyme activity of the pectinase is 1500U/g.
4. The preparation method of the wampee wine according to claim 1, wherein in the enzymolysis step, the enzymolysis temperature is 45-50 ℃, and the enzymolysis time is 90-120 min;
most preferably, in the enzymolysis step, the enzymolysis temperature is 48 ℃, and the enzymolysis time is 98 min.
5. The preparation method of the clausena lansium fruit wine according to claim 1, characterized in that in the primary fermentation step, the volume usage of the yeast liquid is 0.5-0.8% of the volume of the clausena lansium pulp after enzymolysis; the fermentation time is 7-10 days, the fermentation temperature is 24-26 ℃, and the initial sugar degree is 180-220 g/L;
most preferably, in the pre-fermentation step, the volume usage of the yeast liquid is 0.6% of the volume of the yellow peel pulp after enzymolysis; the fermentation time is 8d, the fermentation temperature is 25 ℃, and the initial sugar degree is 200 g/L.
6. The method for preparing clausena lansium wine according to claim 1, wherein in the pre-fermentation step, the yeast liquid is Angel SY yeast liquid;
the preparation method of the Anqi SY yeast liquid comprises the steps of adding Anqi SY yeast into a sugar solution with the mass fraction of 2-4%, and activating at 35-40 ℃ for 20-40 min; wherein the dosage ratio of the Angel SY yeast to the sugar solution is 1 g: 80-150 mL;
most preferably, the preparation method of the Anqi SY yeast liquid comprises the steps of adding the Anqi SY yeast into a sugar solution with the mass fraction of 3%, and activating at 38 ℃ for 30 min; wherein the dosage ratio of the Angel SY yeast to the sugar solution is 1 g: 100 mL.
7. The method for preparing clausena lansium wine according to claim 1, wherein in the pre-fermentation step, the yeast liquid is Anqi SY yeast-honey zygosaccharomyces mixed liquid;
the preparation method of the Anqi SY yeast-honey zygosaccharomyces mixed bacterial liquid comprises the steps of adding the Anqi SY yeast and the honey zygosaccharomyces LGL-2 into a sugar solution with the mass fraction of 2-4%, and activating for 20-40 min at 35-40 ℃; wherein the dosage ratio of the Angel SY yeast, the honey-bonded yeast LGL-2 to the sugar solution is 0.5-1 g: 0.2-0.5 g: 80-150 mL.
8. The method for preparing the clausena lansium wine according to claim 7, wherein in the pre-fermentation step, the method for preparing the mixed bacterial liquid of the Angel SY yeast and the honey zygosaccharomyces is to add the Angel SY yeast and the honey zygosaccharomyces LGL-2 into a sugar solution with the mass fraction of 3%, and activate the mixture for 30min at 38 ℃; wherein the dosage ratio of the Angel SY yeast, the honey-bonded yeast LGL-2 to the sugar solution is 0.7 g: 0.3 g: 100 mL.
9. The preparation method of wampee wine according to claim 1, wherein in the post-fermentation step, the conditions of the post-fermentation are as follows: fermenting for 6-10 days at 18-22 ℃.
10. The preparation method of wampee wine according to claim 1, wherein in the aging step, the aging conditions are as follows: storing for 30-60 days under the conditions of 15-20 ℃ and 70-90% of relative humidity.
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| CN106010872A (en) * | 2016-07-22 | 2016-10-12 | 仲恺农业工程学院 | Production method of mangosteen fruit wine |
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| JP3094103B1 (en) * | 1999-08-17 | 2000-10-03 | 国税庁長官 | How to brew pear wine |
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