CN113621462B - Wampee fruit wine and preparation method thereof - Google Patents
Wampee 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 fruit wine comprises the following steps: the preparation method of the wampee pulp comprises the following steps: adding water into wampee fruit to prepare wampee fruit pulp; enzymolysis step: adding pectase into wampee pulp for enzymolysis, and inactivating enzyme after the enzymolysis is finished to obtain wampee pulp after enzymolysis; and (3) a primary fermentation step: adding yeast liquid into the wampee pulp after enzymolysis for pre-fermentation; and (3) wine liquid separation: separating the wine liquid from the wine residues after the primary fermentation is finished to obtain the wine liquid; post-fermentation: continuously fermenting the wine liquid to obtain Huang Piyuan fruit wine; ageing: and ageing the Huang Piyuan 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 obviously 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
The Clausena Lansium (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 special fruits in the south of the five days, and has the effects of detumescence, promoting the production of body fluid to quench thirst, strengthening the spleen and stimulating the appetite, supplementing qi and relieving pain, etc., and is called as 'Guozhongbao'. The wampee fruits are various, wherein the wampee fruits without pits are round, elliptical or heart-shaped, the average weight of single wampee fruits is about 3.3g, the wampee fruits are soft in texture, and the wampee fruits are firm, tender and smooth in meat quality and have special fragrance. The coreless wampee in the road is derived from the built town of the Yuan county in Guangdong province, and is listed as a geographic mark protection product by the national quality control agency in 6 months of 2004. The planting area of wampee in Guangdong province is reported to be approximately 20 ten thousand hectares, wherein the planting area of wampee without a pit Yu Naxian has reached 6.95 ten thousand hectares.
Currently, deep-processed products of coreless wampee are mainly preserved fruits and beverages. The brewing of fruit wine can be used as one of effective development ways of seedless wampee. Chinese patent 201710766680.1 discloses a wampee leaf and wampee fruit mixed fermentation fruit wine and a processing method thereof; however, the flavor substances of wampee fruit wine are not intensively studied; especially, the aroma components of wampee fruit wine are not deeply studied; it is not mentioned which factors affect the aroma components of wampee fruit wine. Therefore, developing a preparation method of wampee fruit wine capable of improving the aroma components of wampee fruit wine or improving the content of main aroma components has important significance for improving the quality of fruit wine.
Disclosure of Invention
In order to solve at least one of the technical problems in the prior art, the invention provides wampee fruit wine and a preparation method thereof.
The technical problems to be solved by the invention are realized by the following technical scheme:
a method for preparing wampee fruit wine, comprising:
the preparation method of the wampee pulp comprises the following steps: adding water into wampee fruit to prepare wampee fruit pulp;
enzymolysis step: adding pectase into wampee pulp for enzymolysis, and inactivating enzyme after the enzymolysis is finished to obtain wampee pulp after enzymolysis;
and (3) a primary fermentation step: adding yeast liquid into the wampee pulp after enzymolysis for pre-fermentation;
and (3) wine liquid separation: separating the wine liquid from the wine residues after the primary fermentation is finished to obtain the wine liquid;
post-fermentation: continuously fermenting the wine liquid to obtain Huang Piyuan fruit wine;
ageing: and ageing the Huang Piyuan fruit wine, and filtering to obtain the wampee fruit wine.
The inventor researches show that the wampee fruit wine prepared by the method contains a large amount of fragrance components.
Preferably, the mass ratio of wampee fruits to water in the wampee fruit pulp preparation step is 1:1-2.
Most preferably, the mass ratio of wampee fruit to water in the wampee fruit pulp preparation step is 1:1.
Preferably, in the enzymolysis step, the mass dosage of the pectase is 0.2-0.4% of the mass of the wampee pulp; wherein, the specific enzyme activity of the pectase is 1000-2000U/g;
most preferably, in the enzymolysis step, the mass dosage of pectase is 0.28% of the mass of wampee pulp; wherein the specific enzyme activity of the pectase 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 98min.
Preferably, in the primary fermentation step, the volume usage of the yeast liquid is 0.5-0.8% of the volume of the wampee pulp after enzymolysis; the fermentation time is 7-10 d, the fermentation temperature is 24-26 ℃, and the initial sugar degree is 180-220 g/L.
Most preferably, in the primary fermentation step, the volume usage of the yeast liquid is 0.6% of the volume of the wampee pulp after enzymolysis; the fermentation time is 8d, the fermentation temperature is 25 ℃, and the initial sugar degree is 200g/L.
Preferably, in the pre-fermentation step, the yeast liquid is Angel SY yeast liquid;
the preparation method of the Angel SY yeast liquid comprises the steps of adding Angel SY yeast into a sugar solution with mass fraction of 2-4%, and activating for 20-40 min at 35-40 ℃; wherein, the dosage ratio of Angel SY yeast to sugar solution is 1g: 80-150 mL.
Most preferably, the preparation method of the Angel SY yeast liquid comprises the steps of adding Angel SY yeast into a sugar solution with the mass fraction of 3%, and activating for 30min at 38 ℃; wherein, the dosage ratio of Angel SY yeast to sugar solution is 1g:100mL.
The inventor has proved by a great deal of research that the content of three components such as octanoic acid, octanoic acid ethyl ester, decanoic acid ethyl ester and the like in the wampee fruit wine is higher; the contents of the octanoic acid, the octanoic acid ethyl ester, the decanoic acid ethyl ester and the like have important influence on the fragrance of the wampee fruit wine. The inventors found during a number of experimental studies that: in the fermentation step, angel SY yeast is adopted to ferment the wampee fruit wine, and compared with other yeasts, the content of the three components of octanoic acid, ethyl octanoate, ethyl decanoate and the like in the wampee fruit wine can be greatly improved.
Preferably, in the pre-fermentation step, the yeast liquid is Angel SY yeast-honey joint yeast mixed liquid;
the yeast liquid is Angel SY yeast-honey joint yeast mixed liquid;
the preparation method of the Angel SY yeast-honey joint yeast mixed bacterial liquid comprises the steps of adding Angel SY yeast and honey joint yeast LGL-2 into a sugar solution with 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 joint yeast LGL-2 and the sugar solution is 0.5-1 g:0.2 to 0.5g: 80-150 mL.
Most preferably, the preparation method of the Angel SY yeast-honey joint yeast mixed bacteria liquid comprises the steps of adding Angel SY yeast and honey joint yeast LGL-2 into a sugar solution with the mass fraction of 3%, and activating for 30min at 38 ℃; wherein, the dosage ratio of Angel SY yeast, honey joint yeast LGL-2 and sugar solution is 0.7g:0.3g:100mL.
The inventor further researches and discovers that the content of the three components of octanoic acid, ethyl octanoate, ethyl decanoate and the like in the wampee fruit wine can be further improved by adopting Angel SY yeast and honey joint yeast LGL-2 to jointly ferment the wampee fruit wine in the fermentation step. Further researches show that the content of the caprylic acid, the ethyl caprylate, the ethyl caprate and the like in the wampee fruit wine prepared by adopting the Angel SY yeast and the honey joint yeast LGL-2 for co-fermentation is larger than that of wampee fruit wine prepared by singly adopting the Angel SY yeast or singly adopting the honey joint yeast LGL-2 for fermentation; this shows that co-fermentation of wampee fruit wine with Angel SY yeast and honey joint yeast LGL-2 has the effect of synergistically increasing the content of caprylic acid, ethyl caprylate and ethyl caprate in wampee fruit wine.
The inventor further advances a research to show that the yellow skin fruit wine prepared by the simultaneous fermentation of Angel SY yeast and other yeasts has the content of octanoic acid, ethyl octanoate, ethyl decanoate and other three components smaller than that of yellow skin fruit wine prepared by fermenting Angel SY yeast alone; the wampee fruit wine prepared by fermenting the honey joint yeast LGL-2 and other yeasts is prepared, wherein the content of the caprylic acid, the ethyl caprylate, the ethyl caprate and the like is smaller than that of wampee fruit wine prepared by fermenting the honey joint yeast LGL-2 singly; this shows that the combined fermentation of Angel SY yeast and honey joint yeast LGL-2 to prepare wampee wine has the effect of synergistically increasing the octanoic acid, octanoic acid ethyl ester and decanoic acid ethyl ester content in wampee wine. The Angel SY yeast and other yeasts are fermented together to prepare the wampee fruit wine or the honey joint yeast LGL-2 is fermented together with other yeasts to prepare the wampee fruit wine, and the wampee fruit wine does not have the effect of synergistically improving the content of octanoic acid, octanoic acid ethyl ester and decanoic acid ethyl ester in the wampee fruit wine.
Preferably, the conditions of the post-fermentation are: fermenting at 18-22 deg.c for 6-10 d.
Preferably, in the ageing step, the ageing conditions are: storing for 30-60 d under the condition of 15-20 ℃ and relative humidity of 70% -90%.
The beneficial effects are that: the invention provides a preparation method of a completely new wampee fruit wine; the method can remarkably improve the content of aroma components such as octanoic acid, octanoic acid ethyl ester, decanoic acid ethyl ester and the like in wampee fruit wine; the brewing quality of wampee fruit wine is obviously improved.
Detailed Description
The present invention will be described in further detail with reference to the following examples, which are not intended to limit the invention in any way.
The wampee employed in the examples below is coreless 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 purchased; the zygosaccharomyces melissus is a strain prepared by the applicant at the early stage, and the English name of the strain is: zygosaecharomyces mellis LGL-2, which strain was deposited at the China center for type culture Collection (address: university of Chinese, wuhan) at 12.26 of 2016; the preservation number is CCTCC NO: m2016787. Furthermore, the strain has been described in patent application No.: 201710102719. X.
Example 1 preparation of wampee fruit wine
(1) The preparation method of the wampee pulp comprises the following steps: adding water into wampee fruit to prepare wampee fruit pulp; wherein the mass ratio of the wampee fruits to the water is 1:1;
(2) Enzymolysis step: adding pectase into wampee pulp for enzymolysis, and inactivating enzyme after the enzymolysis is finished to obtain wampee pulp after enzymolysis; wherein, the mass dosage of pectase (the specific enzyme activity is 1500U/g) is 0.28% of the mass of wampee pulp; the enzymolysis temperature is 48 ℃ and the enzymolysis time is 98min;
(3) And (3) a primary fermentation step: adding yeast liquid into the wampee pulp after enzymolysis, and performing primary fermentation in a fermentation tank; wherein, the volume dosage of the saccharomycete liquid is 0.6 percent of the volume of the wampee pulp after enzymolysis; the fermentation time is 8d, the fermentation temperature is 25 ℃, and the initial sugar degree is 180g/L; the yeast liquid is Angel SY yeast liquid; the preparation method of the Angel SY yeast liquid comprises the steps of adding Angel SY yeast into a sucrose solution with mass fraction of 3%, and activating for 30min at 38 ℃; wherein, the dosage ratio of Angel SY yeast to sucrose solution is 1g:100mL.
(4) And (3) wine liquid separation: separating the wine liquid from the wine residues after the primary fermentation is finished to obtain the wine liquid;
(5) Post-fermentation: pouring the wine into a fermentation tank for continuous fermentation to obtain Huang Piyuan fruit wine; wherein, the conditions of the post-fermentation are as follows: fermenting at 20deg.C for 7d;
(6) Ageing: aging Huang Piyuan fruit wine, and filtering to obtain wampee fruit wine; wherein the storage is carried out at 18 ℃ under the condition of 80% relative humidity for 30d.
Example 2 preparation of wampee fruit wine
(1) The preparation method of the wampee pulp comprises the following steps: adding water into wampee fruit to prepare wampee fruit pulp; wherein the mass ratio of the wampee fruits to the water is 1:2;
(2) Enzymolysis step: adding pectase into wampee pulp for enzymolysis, and inactivating enzyme after the enzymolysis is finished to obtain wampee pulp after enzymolysis; wherein, the mass dosage of pectase (the specific enzyme activity is 1500U/g) is 0.2% of the mass of wampee pulp; the enzymolysis temperature is 45 ℃ and the enzymolysis time is 90min;
(3) And (3) a primary fermentation step: adding yeast liquid into the wampee pulp after enzymolysis, and performing primary fermentation in a fermentation tank; wherein, the volume dosage of the saccharomycete liquid is 0.5 percent of the volume of the wampee pulp after enzymolysis; the fermentation time is 10d, the fermentation temperature is 24 ℃, and the initial sugar degree is 200g/L; the yeast liquid is Angel SY yeast liquid; the preparation method of the Angel SY yeast liquid comprises the steps of adding Angel SY yeast into a sucrose solution with mass fraction of 3%, and activating at 35 ℃ for 40min; wherein, the dosage ratio of Angel SY yeast to sucrose solution is 1g:100mL.
(4) And (3) wine liquid separation: separating the wine liquid from the wine residues after the primary fermentation is finished to obtain the wine liquid;
(5) Post-fermentation: pouring the wine into a fermentation tank for continuous fermentation to obtain Huang Piyuan fruit wine; wherein, the conditions of the post-fermentation are as follows: fermenting at 21 ℃ for 10d;
(6) Ageing: aging Huang Piyuan fruit wine, and filtering to obtain wampee fruit wine; wherein the storage is carried out at 18 ℃ under the condition of 80% relative humidity for 30d.
Example 3 preparation of wampee fruit wine
(1) The preparation method of the wampee pulp comprises the following steps: adding water into wampee fruit to prepare wampee fruit pulp; wherein the mass ratio of the wampee fruits to the water is 1:1.5;
(2) Enzymolysis step: adding pectase into wampee pulp for enzymolysis, and inactivating enzyme after the enzymolysis is finished to obtain wampee pulp after enzymolysis; wherein, the mass dosage of pectase (the specific enzyme activity is 1500U/g) is 0.4% of the mass of wampee pulp; the enzymolysis temperature is 48 ℃, and the enzymolysis time is 120min;
(3) And (3) a primary fermentation step: adding yeast liquid into the wampee pulp after enzymolysis, and performing primary fermentation in a fermentation tank; wherein, the volume dosage of the saccharomycete liquid is 0.8 percent of the volume of the wampee pulp after enzymolysis; the fermentation time is 7d, the fermentation temperature is 26 ℃, and the initial sugar degree is 220g/L; the yeast liquid is Angel SY yeast liquid; the preparation method of the Angel SY yeast liquid comprises the steps of adding Angel SY yeast into a sucrose solution with mass fraction of 3%, and activating at 35 ℃ for 40min; wherein, the dosage ratio of Angel SY yeast to sucrose solution is 1g:100mL.
(4) And (3) wine liquid separation: separating the wine liquid from the wine residues after the primary fermentation is finished to obtain the wine liquid;
(5) Post-fermentation: pouring the wine into a fermentation tank for continuous fermentation to obtain Huang Piyuan fruit wine; wherein, the conditions of the post-fermentation are as follows: fermenting at 22deg.C for 6d;
(6) Ageing: aging Huang Piyuan fruit wine, and filtering to obtain wampee fruit wine; wherein the storage is carried out at 18 ℃ under the condition of 80% relative humidity for 30d.
Example 4 preparation of wampee fruit wine
(1) The preparation method of the wampee pulp comprises the following steps: adding water into wampee fruit to prepare wampee fruit pulp; wherein the mass ratio of the wampee fruits to the water is 1:1;
(2) Enzymolysis step: adding pectase into wampee pulp for enzymolysis, and inactivating enzyme after the enzymolysis is finished to obtain wampee pulp after enzymolysis; wherein, the mass dosage of pectase (the specific enzyme activity is 1500U/g) is 0.28% of the mass of wampee pulp; the enzymolysis temperature is 48 ℃ and the enzymolysis time is 98min;
(3) And (3) a primary fermentation step: adding yeast liquid into the wampee pulp after enzymolysis, and performing primary fermentation in a fermentation tank; wherein, the volume dosage of the saccharomycete liquid is 0.6 percent of the volume of the wampee pulp after enzymolysis; the fermentation time is 8d, the fermentation temperature is 25 ℃, and the initial sugar degree is 180g/L; the yeast liquid is Angel SY yeast-honey joint yeast mixed liquid; the preparation method of the Angel SY yeast-honey joint yeast mixed bacterial liquid comprises the steps of adding Angel SY yeast and honey joint yeast 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 joint yeast LGL-2 and the sucrose solution is 0.7g:0.3g:100mL;
(4) And (3) wine liquid separation: separating the wine liquid from the wine residues after the primary fermentation is finished to obtain the wine liquid;
(5) Post-fermentation: pouring the wine into a fermentation tank for continuous fermentation to obtain Huang Piyuan fruit wine; wherein, the conditions of the post-fermentation are as follows: fermenting at 20deg.C for 7d;
(6) Ageing: aging Huang Piyuan fruit wine, and filtering to obtain wampee fruit wine; wherein the storage is carried out at 18 ℃ under the condition of 80% relative humidity for 30d.
Example 4 differs from example 1 in that example 4 was fermented with a Angel SY yeast-zygosaccharomyces melissus mixed liquor prepared from Angel SY yeast and zygosaccharomyces melissus LGL-2. Whereas example 1 was a fermentation using only a Angel SY yeast mixture prepared from Angel SY yeast.
Comparative example 1 preparation of wampee fruit 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 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 1g:100mL.
The remaining steps and condition parameters were the same as in example 1.
Comparative example 2 preparation of wampee fruit 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 sucrose solution with mass fraction of 3%, and activating at 38deg.C for 30min; wherein, the dosage ratio of Angel RV171 yeast to sucrose solution is 1g:100mL.
The remaining steps and condition parameters were the same as in example 1.
Comparative example 3 preparation of wampee fruit 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 1g:100mL.
The remaining steps and condition parameters were the same as in example 1.
Comparative example 4 preparation of wampee fruit 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 1g:100mL.
The remaining steps and condition parameters were the same as in example 1.
Comparative example 5 preparation of wampee fruit wine
Comparative example 5 differs from example 1 in that: the yeast liquid is honey joint yeast liquid; the preparation method of the honey joint yeast liquid comprises the steps of adding the honey joint yeast LGL-2 into a sucrose solution with the mass fraction of 3%, and activating for 30min at 38 ℃; wherein, the dosage ratio of the zygosaccharomyces melissus LGL-2 to the sucrose solution is 1g:100mL.
The remaining steps and condition parameters were the same as in example 1.
Comparative example 6 preparation of wampee fruit 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 Angel SY yeast and 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 SY yeast, angel BV818 yeast and sucrose solution is 0.7g:0.3g:100mL.
The remaining steps and condition parameters were the same as in example 1.
Comparative example 7 preparation of wampee fruit wine
Comparative example 7 differs from example 4 in that: the yeast liquid is Angel RV171 yeast-honey joint yeast mixed liquid; the preparation method of the Angel RV171 yeast-honey joint yeast mixed bacterial liquid comprises the steps of adding Angel RV171 yeast and honey joint yeast 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 joint yeast LGL-2 and sucrose solution is 0.7g:0.3g:100mL.
The remaining steps and condition parameters were the same as in example 1.
Experimental example 1 method for detecting volatile flavor substances in wampee fruit wine
(1) The standard solution preparation step comprises the following steps: accurately absorbing 2.0mL of each of methanol, n-propanol, n-butanol, isobutanol, n-pentanol, isoamyl alcohol, n-octanol, beta-phenethyl alcohol, ethyl acetate, isoamyl acetate, ethyl caproate, ethyl heptanoate, ethyl caprylate, ethyl pelargonate, ethyl benzoate, diethyl succinate, phenethyl acetate, ethyl palmitate, ethyl oleate, ethyl lactate, acetaldehyde, acetal, furfural, benzaldehyde, acetophenone, acetic acid, octanoic acid, decanoic acid and pelargonic acid, placing in a 100mL volumetric flask, fixing the volume with ethanol with volume fraction of 60%, and uniformly mixing to obtain standard stock solution of each component; accurately sucking 0mL, 0.25mL, 0.5mL, 1.0mL, 2.0mL and 4.0mL of standard stock solution of each component, respectively placing the standard stock solution and the standard stock solution into a 100mL sample bottle, and fixing the volume by using 60% ethanol to obtain standard solutions of different concentration gradients of each component;
(2) Standard curve establishment: accurately sucking 10.0mL of standard solution with different concentration gradients of each component, and adding 0.10mL of internal standard solution respectively; respectively loading the sample, and detecting each component by using gas chromatography; establishing a standard curve of each component by taking the concentration ratio of each component to the internal standard substance as an abscissa and the peak area ratio of each component to the internal standard substance as an ordinate;
(3) The method comprises the following steps of: accurately sucking 10.0mL wampee fruit wine, adding 0.10mL internal standard solution, uniformly mixing, loading samples, and detecting peak area ratio of each volatile flavor substance and the internal standard substance by gas chromatography; 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 in the steps (1) and (2) is prepared by the following method: accurately sucking 2.0mL of n-amyl acetate, fixing the volume to 100mL by using 60% (v/v) ethanol solution, and uniformly mixing to prepare an internal standard solution with the volume fraction of 2%.
The standard curve establishment step (2) and the gas chromatography condition in the step (3) are the same as the gas chromatography condition in the content measurement step of volatile flavor substances in rice-flavor liquor.
The gas chromatography conditions are as follows: DB-WAX UI chromatography column (30 m x 0.25mm x 0.25 μm, agilent company, U.S.); the temperature of the sample inlet 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 the FID detector is 220 ℃; hydrogen (H) 2 ): air (O) 2 ): tail blowing (N) 2 ) 40:400:25; the gradient temperature rise program of the gas chromatograph is as follows: the initial temperature is 30 ℃, kept for 6min, and the temperature is raised to 40 ℃ at 2 ℃/min, kept for 2min, and raised to 100 ℃ at 5 ℃/min, kept for 10min, and raised to 200 ℃ at 10 ℃/min, and kept for 10min.
The standard curve and retention time of each volatile flavor substance obtained by the detection method are shown in table 1. The content of the three components of octanoic acid, ethyl octanoate, ethyl decanoate and the like in the volatile flavor substances in the wampee fruit wine prepared in examples 1 to 4 and comparative examples 1 to 7 was tested by the detection method, and the detection results are shown in Table 2.
TABLE 1 Standard curves and retention times for volatile flavors
TABLE 2 content of octanoic acid, ethyl octanoate, ethyl decanoate in wampee fruit wine
As can be seen from the experimental data in Table 2, the content of the three components of octanoic acid, ethyl octanoate, ethyl decanoate and the like in the wampee fruit wine prepared by adopting Angel SY yeast fermentation in examples 1-3 is far higher than that of wampee fruit wine prepared by adopting other commonly used yeasts for fermentation in comparative examples 1-4; also far higher than the wampee wine obtained by fermenting the honey joint yeast LGL-2 in comparative example 5; this illustrates: in the fermentation step, angel SY yeast is adopted to ferment the wampee fruit wine, and compared with other yeasts, the content of the three components of octanoic acid, ethyl octanoate, ethyl decanoate and the like in the wampee fruit wine can be greatly improved; good technical effects are obtained.
As can be seen from the experimental data in Table 2, the content of the three components including caprylic acid, ethyl caprylate, ethyl caprate and the like in the volatile matters of the wampee fruit wine prepared by co-fermenting the Angel SY yeast and the honey joint yeast LGL-2 in the embodiment 4 is higher than that of the wampee fruit wine prepared by fermenting only the Angel SY yeast in the embodiment 1 and the wampee fruit wine prepared by fermenting only the honey joint yeast LGL-2 in the comparative embodiment 5; this indicates that: the combined fermentation of Angel SY yeast and honey joint yeast LGL-2 has the effect of synergistically increasing the content of caprylic acid, ethyl caprylate and ethyl caprate in wampee fruit wine.
As can be seen from the experimental data in Table 2, the content of the three components of octanoic acid, ethyl octanoate, ethyl decanoate and the like in the volatile matters of the wampee fruit wine prepared in comparative examples 6-7 is lower than that of the wampee fruit wine prepared by adopting Angel SY yeast fermentation in example 1, and is also lower than that of the wampee fruit wine prepared by adopting honey joint yeast LGL-2 fermentation in comparative example 5; this shows that the combined fermentation of Angel SY yeast and honey joint yeast LGL-2 to prepare wampee wine has the effect of synergistically increasing the octanoic acid, octanoic acid ethyl ester and decanoic acid ethyl ester content in wampee wine. The Angel SY yeast and other yeasts are fermented together to prepare the wampee fruit wine, or the honey joint yeast LGL-2 is fermented together with other yeasts to prepare the wampee fruit wine, and the wampee fruit wine does not have the effect of synergistically improving the content of octanoic acid, octanoic acid ethyl ester and decanoic acid ethyl ester in the wampee fruit wine.
Claims (12)
1. A method for preparing wampee fruit wine, comprising the steps of:
the preparation method of the wampee pulp comprises the following steps: adding water into wampee fruit to prepare wampee fruit pulp;
enzymolysis step: adding pectase into wampee pulp for enzymolysis, and inactivating enzyme after the enzymolysis is finished to obtain wampee pulp after enzymolysis;
and (3) a primary fermentation step: adding yeast liquid into the wampee pulp after enzymolysis for pre-fermentation;
the yeast liquid is Angel SY yeast-honey joint yeast mixed liquid;
the preparation method of the Angel SY yeast-honey joint yeast mixed bacterial liquid comprises the steps of adding Angel SY yeast and honey joint yeast LGL-2 into a sugar solution with 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 joint yeast LGL-2 and the sugar solution is 0.5-1 g:0.2 to 0.5g: 80-150 mL;
and (3) wine liquid separation: separating the wine liquid from the wine residues after the primary fermentation is finished to obtain the wine liquid;
post-fermentation: continuously fermenting the wine liquid to obtain Huang Piyuan fruit wine;
ageing: and ageing the Huang Piyuan fruit wine, and filtering to obtain the wampee fruit wine.
2. The method for preparing wampee fruit 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.
3. The method for preparing wampee fruit wine according to claim 1, wherein the mass ratio of wampee fruit to water in the wampee fruit pulp preparation step is 1:1.
4. The method for preparing wampee fruit wine according to claim 1, wherein in the enzymolysis step, the mass usage amount of pectase is 0.2-0.4% of the mass of wampee fruit pulp; wherein the specific enzyme activity of the pectase is 1000-2000U/g.
5. The method for preparing wampee fruit wine according to claim 1, wherein in the enzymolysis step, the mass amount of pectase is 0.28% of the mass of wampee fruit pulp; wherein the specific enzyme activity of the pectase is 1500U/g.
6. The method for preparing wampee fruit wine according to claim 1, wherein in the enzymolysis step, the enzymolysis temperature is 45-50 ℃ and the enzymolysis time is 90-120 min.
7. The method for preparing wampee fruit wine according to claim 1, wherein in the enzymolysis step, the enzymolysis temperature is 48 ℃ and the enzymolysis time is 98min.
8. The method for preparing wampee fruit wine according to claim 1, wherein in the pre-fermentation step, the volume usage of the yeast liquid is 0.5% -0.8% of the volume of wampee fruit pulp after enzymolysis; the fermentation time is 7-10 d, the fermentation temperature is 24-26 ℃, and the initial sugar degree is 180-220 g/L.
9. The method for preparing wampee fruit wine according to claim 1, wherein in the pre-fermentation step, the volume amount of the yeast liquid is 0.6% of the volume of wampee fruit pulp after enzymolysis; the fermentation time is 8d, the fermentation temperature is 25 ℃, and the initial sugar degree is 200g/L.
10. The preparation method of wampee fruit wine according to claim 1, wherein in the pre-fermentation step, the preparation method of the Angel SY yeast-honey joint yeast mixed bacteria liquid comprises the steps of adding Angel SY yeast and honey joint yeast LGL-2 into a sugar solution with mass fraction of 3%, and activating for 30min at 38 ℃; wherein, the dosage ratio of Angel SY yeast, honey joint yeast LGL-2 and sugar solution is 0.7g:0.3g:100mL.
11. The method for preparing wampee fruit wine according to claim 1, wherein in the post-fermentation step, the post-fermentation conditions are as follows: fermenting at 18-22 deg.c for 6-10 d.
12. The method for preparing wampee fruit wine according to claim 1, wherein in the aging step, the aging conditions are as follows: storing for 30-60 d under the condition of 15-20 ℃ and relative humidity of 70% -90%.
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