CN113755287A - Aroma-enhancing brewing method of fruit distilled liquor - Google Patents
Aroma-enhancing brewing method of fruit distilled liquor Download PDFInfo
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- CN113755287A CN113755287A CN202111141424.6A CN202111141424A CN113755287A CN 113755287 A CN113755287 A CN 113755287A CN 202111141424 A CN202111141424 A CN 202111141424A CN 113755287 A CN113755287 A CN 113755287A
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- fruit
- fermentation
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- distilled liquor
- aroma
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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
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
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- 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
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention relates to the technical field of wine brewing, in particular to a method for enhancing flavor of fruit distilled liquor. The oxidation-reduction potential in a fermentation system is regulated and controlled by adjusting process conditions, so that brewing microorganisms can generate more beneficial aroma substances, and the aroma quality of the fruit distilled liquor is improved. The technical scheme adopted by the invention is as follows: in the alcohol fermentation process of the fruit distilled liquor, the oxidation-reduction potential in a fermentation system is regulated and controlled by adjusting the process operation, so that the brewing microorganisms are promoted to synthesize more beneficial aroma substances, and the aroma quality of the fruit distilled liquor is improved.
Description
The technical field is as follows:
the invention relates to the technical field of wine brewing, in particular to a method for enhancing flavor of fruit distilled liquor.
Background art:
distilled liquor is various alcoholic beverages with ethanol concentration higher than that of the original fermentation product, and mainly comprises Chinese liquor, whisky, brandy, vodka, rum, golden wine and the like. Generally, materials rich in natural sugar or starch are used as raw materials, such as corn, sorghum, rice, wheat, potato, sugarcane, fruit and the like. Compared with fermented wine with low alcohol content, Chinese consumers have unique feelings about distilled wine with high alcohol content. According to statistics, the annual consumption amount of Chinese white spirit in 2017 exceeds 5600 hundred million yuan. However, with the development of industry, the problem of 'competing for grains with people' of white spirit is increasingly prominent. The distilled liquor taking fruits as raw materials is developed, so that the problems can be alleviated, the requirements of people on the distilled liquor are met, the problem of fruit stagnation in China can be solved, the fruit industry chain is extended, and the fruit added value and the economic benefit are improved.
The aroma is an important index for evaluating the sensory quality of the fruit distilled liquor, and related researches show that the complexity and the coordination degree of aroma substances directly influence the purchasing intention of consumers. However, due to the characteristics of fruits and climatic conditions, the fruit distilled liquor in China at the present stage has the problems of low aroma, easy loss and low sensory quality.
Brewing microbes are the main producers of aroma substances, and the regulation of the aroma production process is the main way of improving the content of the aroma substances. In actual production, brewers typically adjust the aroma production process by means of sensory analysis and brewing experience. The regulation and control mode depending on the individual subjective experience of a brewer often brings uncertainty of flavor production of brewing microorganisms, cannot ensure the increase of the synthetic amount of aroma substances, and cannot ensure the stability of the aroma substance content of the fruit distilled liquor of different batches. The Oxidation-Reduction Potential (ORP) represents the tendency of a compound to acquire electrons, and reflects the macroscopic Oxidation-Reduction property exhibited by all substances in the system. Regulation of ORP can affect microbial metabolic flux, gene expression and redox balance, thereby regulating microbial activity and fermentation product synthesis. Therefore, ORP is closely related to the physiological state and metabolite concentration of microorganism cells, influences the metabolic flux and product synthesis of microorganisms, and is an important 'indicator' and 'regulator' of the metabolism of brewing microorganisms. By regulating ORP, the content of aroma substances synthesized by brewing microorganisms can be increased, so that the aroma quality of the fruit distilled liquor is improved. However, no ORP-based fruit liquor flavoring brewing strategy and method has been reported.
The invention content is as follows:
in view of the above, the invention provides a method for enhancing flavor of fruit distilled liquor, which adjusts and controls the oxidation-reduction potential in a fermentation system by adjusting process conditions, so that brewing microorganisms can generate more beneficial aroma substances, thereby improving the aroma quality of the fruit distilled liquor.
In order to achieve the purpose, the invention adopts the technical scheme that: a fruit distilled liquor aroma enhancement brewing method is characterized by comprising the following steps: in the alcohol fermentation process of the fruit distilled liquor, the oxidation-reduction potential in a fermentation system is regulated and controlled by adjusting the process operation, so that the brewing microorganisms are promoted to synthesize more beneficial aroma substances, and the aroma quality of the fruit distilled liquor is improved.
Further, in the raw wine fermentation process of the fruit distilled wine, the oxidation-reduction potential of the system is respectively controlled as follows:
(1) in the early stage of fermentation, namely starting fermentation until the content of total reducing sugar is reduced by 50%, and controlling the oxidation-reduction potential to be-60 mV;
(2) in the middle stage of fermentation, namely the stage that the total reducing sugar content is 50-25 percent of the initial content, the oxidation-reduction potential is controlled between-150 mV and-50 mV;
(3) in the later stage of fermentation, namely the total reducing sugar content is 25 percent of the initial content until the fermentation is finished, and the oxidation-reduction potential is controlled to be-100 mV-0 mV.
Further, the adjusting process operation is one or the combination of more than two of tank changing, aeration, tank transferring and glutathione adding.
Furthermore, the saccharomyces cerevisiae microorganism is one or two of saccharomyces cerevisiae and non-saccharomyces cerevisiae.
Further, the fruit distilled liquor is prepared from one or more of grape, apple, pomegranate, cherry, pear, persimmon, peach, plum, jujube, apricot, medlar, orange, grapefruit, lychee, watermelon, melon, cantaloupe, hawthorn, mulberry, waxberry, banana, mango, loquat, pineapple, dragon fruit, mangosteen and papaya.
Compared with the prior art, the invention has the following advantages and effects:
1) according to the invention, the ORP of the fermentation system is controlled, the physiological metabolism of brewing microorganisms is regulated, the content of aroma compounds is increased, and the aroma quality of the fruit distilled liquor is improved;
2) the method takes ORP as an index, reasonably arranges the process operations (tank changing, ventilation, tank transferring and glutathione adding) in the brewing process of the fruit distilled liquor, gets rid of the past empirical control, and provides a foundation for realizing automation and intellectualization of the brewing of the fruit distilled liquor;
3) the invention is beneficial to scientific control of the fermentation process in the brewing of the fruit distilled liquor in China and provides a new method for improving the aroma quality of the fruit distilled liquor in China.
The specific implementation mode is as follows:
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.
The invention relates to a flavor-enhancing brewing method of fruit distilled liquor, which regulates and controls the oxidation-reduction potential in a fermentation system by adjusting process operation in the alcohol fermentation process of the fruit distilled liquor, promotes brewing microorganisms to synthesize more beneficial aroma substances, and improves the aroma quality of the fruit distilled liquor, and the specific method comprises the following steps:
1) and (4) removing the stems of the sorted high-quality fruit raw materials, crushing the fruit raw materials, and transferring the fruit raw materials into a fermentation tank.
2) Inoculating activated brewing microorganisms and pectinase for fermentation, performing open tank pouring or ventilation in the fermentation process, and controlling the time and frequency of the tank pouring or ventilation to keep the ORP of a fermentation system at-60 mV until the concentration of reducing sugar is reduced to 50% of the initial concentration of the reducing sugar.
3) In the process of reducing sugar concentration from 50% to 25% of the initial concentration, the time and frequency of tank pouring or aeration are adjusted, so that the ORP of the fermentation system is-150 mV to-50 mV.
4) In the process from the concentration of reducing sugar to the end point of fermentation, carrying out tank transfer or adding glutathione, and controlling the time and frequency of tank transfer or the addition amount of glutathione to ensure that the ORP of the fermentation system is between-100 mV and 0 mV.
5) And after the fermentation is finished, distilling, ageing, blending and filling.
The Saccharomyces cerevisiae microorganism is one or combination of Saccharomyces cerevisiae and non-Saccharomyces cerevisiae.
The fruit distilled liquor is prepared from one or more of grape, apple, pomegranate, cherry, pear, persimmon, peach, plum, jujube, apricot, medlar, orange, grapefruit, lychee, watermelon, melon, cantaloupe, hawthorn, mulberry, waxberry, banana, mango, loquat, pineapple, dragon fruit, mangosteen and papaya.
Example (b):
(1) selecting fruits: the conditions of the raw materials have great influence on the quality of the fruit wine, and the fruit aroma of the raw materials can ensure that the brewed fruit wine has special and attractive aroma and increase the complexity of aroma substances, so that the fruit selection requires good maturity of the raw materials and ensures good sanitary conditions.
(2) Sorting: branches, leaves, rotten fruits, green fruits and other impurities in the raw materials are removed as much as possible, so that the fruits are intact, and the potential quality of the fruits is guaranteed.
(3) Removing stems and crushing: the fruit is subjected to stem removal and crushing, and the situation that the fruit peels are torn, the seeds are crushed and the fruit stems are crushed is avoided as much as possible, so that the content of impurities is reduced.
(4) And (3) treating pectinase: adding 30mg/L of pectinase into the fermentation substrate, and uniformly mixing.
(5) Inoculating yeast: activated saccharomyces cerevisiae (or a mixture of saccharomyces cerevisiae and non-saccharomyces cerevisiae) was added, the inoculum size was calculated as 0.2% o of the fermentation volume.
(6) Fermentation monitoring: controlling the fermentation temperature to be 16-20 ℃, measuring the oxidation-reduction potential of the fermentation system every 1 hour, carrying out open tank transfer or aeration in the fermentation process, controlling the time and frequency of tank transfer or aeration to keep the ORP of the fermentation system within a specified range, and controlling the ORP to be-60 mV at the beginning of fermentation; when the concentration of reducing sugar is reduced to 50 percent of the initial concentration, controlling the ORP to be-150 mV to-50 mV; when the concentration of reducing sugar is reduced to 25% of the initial concentration, the time and frequency of the tank transfer or the addition amount of glutathione are controlled, and the ORP is controlled to be-100 mV to 0mV until the fermentation is finished.
(7) Separating peel and slag: the peel and residue separation is carried out when the specific gravity is 1.010, and the obtained pressed wine and free-run wine are then fermented.
(8) And (3) finishing fermentation: and (4) measuring residual sugar when the specific gravity reaches 0.992-0.996, immediately separating when the residual sugar is less than 2g/L, and sealing the tank.
(9) And (3) distillation: distilling the fermented wine base by adopting a Charlander kettle type distillation method or a tower type distillation method, wherein the final alcohol content (v/v) is 50-70%.
(10) Aging: storing the liquor obtained by distilling the liquor in an oak barrel, a stainless steel tank or a ceramic tank, tasting every 15 days, and monitoring the change of the liquor quality.
(11) Blending: and (5) after ageing for more than half a year, blending. Adding proper amount of deionized water into the liquor in batches to gradually reduce the alcohol content to the target alcohol content. The degree of reduction does not exceed 5 degrees each time. After the degree is reduced every time, the degree can be reduced again after one week of aging.
(12) Filling: filtering the blended wine liquid, and bottling.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the scope of the present invention.
Claims (5)
1. A fruit distilled liquor aroma enhancement brewing method is characterized by comprising the following steps: in the alcohol fermentation process of the fruit distilled liquor, the oxidation-reduction potential in a fermentation system is regulated and controlled by adjusting the process operation, so that the brewing microorganisms are promoted to synthesize more beneficial aroma substances, and the aroma quality of the fruit distilled liquor is improved.
2. A method of flavouring brewing of fruit liquor according to claim 1, characterised in that: in the raw wine fermentation process of the fruit distilled wine, the oxidation-reduction potential of the system is respectively controlled as follows:
(1) in the early stage of fermentation, namely starting fermentation until the content of total reducing sugar is reduced by 50%, and controlling the oxidation-reduction potential to be-60 mV;
(2) in the middle stage of fermentation, namely the stage when the total reducing sugar content is 50-25% of the initial content, the oxidation-reduction potential is controlled to be-150 mV to-50 mV;
(3) and in the later fermentation stage, namely the total reducing sugar content is 25 percent of the initial content until the fermentation is finished, and the oxidation-reduction potential is controlled to be-100 mV-0 mV.
3. A method of flavouring brewing of fruit liquor according to claim 1 or 2, characterised in that: the adjusting process operation is one or the combination of more than two of tank changing, aeration, tank transferring and glutathione adding.
4. A method of flavouring brewing of fruit liquor according to claim 3, characterised in that: the saccharomyces cerevisiae microorganism is one or two of saccharomyces cerevisiae and non-saccharomyces cerevisiae.
5. A fruit liquor flavoring brewing method according to claim 4, characterized in that: the fruit distilled liquor is prepared from one or more of grape, apple, pomegranate, cherry, pear, persimmon, peach, plum, jujube, apricot, medlar, orange, grapefruit, lychee, watermelon, melon, cantaloupe, hawthorn, mulberry, waxberry, banana, mango, loquat, pineapple, dragon fruit, mangosteen and papaya.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202111141424.6A CN113755287A (en) | 2021-09-28 | 2021-09-28 | Aroma-enhancing brewing method of fruit distilled liquor |
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| CN202111141424.6A CN113755287A (en) | 2021-09-28 | 2021-09-28 | Aroma-enhancing brewing method of fruit distilled liquor |
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| CN113755287A true CN113755287A (en) | 2021-12-07 |
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| CN202111141424.6A Pending CN113755287A (en) | 2021-09-28 | 2021-09-28 | Aroma-enhancing brewing method of fruit distilled liquor |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114410412A (en) * | 2022-02-11 | 2022-04-29 | 邹琴 | Mixed wine and preparation method thereof |
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2021
- 2021-09-28 CN CN202111141424.6A patent/CN113755287A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| 喻扬;王永红;储炬;庄英萍;张嗣良;: "控制发酵过程氧化还原电位优化酿酒酵母乙醇生产", 生物工程学报 * |
| 邵宁华，等: "葡萄酒氧化机理与工艺改革研究", 山东农业大学学报 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114410412A (en) * | 2022-02-11 | 2022-04-29 | 邹琴 | Mixed wine and preparation method thereof |
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