CN113817553A

CN113817553A - Production method of antioxidant blackcurrant-raisin fruit wine

Info

Publication number: CN113817553A
Application number: CN202110693162.8A
Authority: CN
Inventors: 努丽扎提·木拉提别克; 吴敬; 温彩霞; 杨帆; 马丽杰; 徐丽
Original assignee: Nu LizhatiMulatibieke
Current assignee: Nu LizhatiMulatibieke
Priority date: 2021-06-22
Filing date: 2021-06-22
Publication date: 2021-12-21

Abstract

The invention discloses a production method of antioxidant blackcurrant-raisin fruit wine, which comprises the following steps: cleaning raisins, adding water for pulping, and pulping the raisins and the water to generate raisin juice; pulping the blackcurrant original fruit to generate blackcurrant pulping juice; mixing the raisin juice and the blackcurrant pulping juice, performing main fermentation, and adding SO during the main fermentation₂Pectinase, active dry yeast; filtering the slurry after main fermentation, and then performing after-fermentation and ageing; clarifying the aged slurry,Filtering to obtain the antioxidant blackcurrant-raisin fruit wine. The obtained antioxidant blackcurrant-raisin fruit wine has the advantages of black berry fragrance, strong fruit fragrance, moderate acidity and acerbity of the wine and harmonious wine body.

Description

Production method of antioxidant blackcurrant-raisin fruit wine

Technical Field

The invention belongs to the field of fruit wine preparation, and particularly relates to a production method of antioxidant blackcurrant-raisin fruit wine.

Background

Chinese publication No. CN108865551A discloses a blackcurrant dry grape wine and a preparation method thereof, wherein the preparation method comprises the following steps: (1) manually screening the black currant raisins which are not rotten and deteriorated, cleaning the black currant raisins with clear water and airing the black currant raisins; (2) filling the blackcurrant raisins into a container, adding pure rice wine accounting for 250-350% of the weight of the blackcurrant raisins, stirring uniformly, and sealing and soaking; (3) after soaking for 2 years, adding honey accounting for 8-12% of the weight of the blackcurrant raisins, and uniformly stirring; (4) filtering with diatomite filter to remove residue; (5) and packaging the clarified blackcurrant grape dry wine liquid to be sold on the market. The fruit wine uses blackcurrant raisins in the brewing process, and does not use blackcurrant fruits.

Chinese publication No. CN104711158A discloses a blackcurrant wine and a preparation method thereof, the preparation method comprises the following steps: step 1, crushing blackcurrants, adding pectinase, and performing primary fermentation; step 2, performing solid-liquid separation on the product after the first fermentation to obtain a first fermentation liquid; step 3, adding sugar into the primary fermentation liquor, and then carrying out secondary fermentation; and 4, carrying out primary distillation on the product after the secondary fermentation, collecting primary distillation fraction, carrying out secondary distillation on the primary distillation fraction, removing head wine and tail wine, and collecting secondary distillation fraction as distilled wine, wherein the distilled wine is blackcurrant wine. In the brewing process of the blackcurrant fruit wine, although blackcurrant fruits are used, the wine belongs to distilled wine and is not fruit wine, and the brewing mode can cause the reduction of the taste and the nutritional value of the fruit wine.

At present, because the acid content of blackcurrants is high, if the blackcurrants are brewed into dry fruit wine, the mouth feel is very sour and astringent, and the blackcurrants are only suitable for being made into sweet fruit wine.

Disclosure of Invention

The invention aims to provide a production method of antioxidant blackcurrant-raisin fruit wine, and the obtained antioxidant blackcurrant-raisin fruit wine has the advantages of fragrance of black berries and the like, strong fruit fragrance, moderate sourness and astringency of the wine and harmonious wine body.

In order to achieve the purpose, the technical scheme adopted by the invention is as follows:

the production method of the antioxidant blackcurrant-raisin fruit wine comprises the following steps:

screening fresh blackcurrant fruits, and pulping to prepare blackcurrant pulping juice; cleaning raisins, adding water for pulping, wherein the ratio of the raisins to the water is 1:4, pulping to generate raisin juice;

mixing the blackcurrant pulping juice and the raisin juice in a weight ratio of 1:1.5, performing main fermentation, and adding SO in the main fermentation process₂Pectinase, active dry yeast;

filtering the slurry after main fermentation, and then performing after-fermentation and ageing; and clarifying and filtering the aged pulp to obtain the antioxidant blackcurrant-raisin fruit wine.

Further, adding 50 deg.C water, maintaining the raisin in a constant temperature water bath for 4 hr, and pulping the raisin and water in a pulping machine for 3 min.

Further, SO is added by adding potassium metabisulfite₂Potassium metabisulfite decomposes in an acidic environment to produce sulfur dioxide.

Further, SO is added immediately after mixing the blackcurrant pulping juice and the raisin juice₂The adding amount is that 25mg of SO is added into each liter of mixed liquor₂(ii) a Adding SO₂Adding pectase in an amount of 75mg per liter of the mixed solution for enzymolysis to obtain saccharide and increase alcohol content in the final 2 hr.

Further, in the main fermentation process, brewing active dry yeast is added according to 2-10% of the weight of the raisin juice and the blackcurrant pulping juice, the fermentation temperature is 21-23 ℃, and the main fermentation time is 10-12 d.

Further, during the main fermentation process, white granulated sugar is added to adjust the initial sugar content of the mixed pulp, and the initial sugar content of the mixed pulp is 19-27Bx, so that the stability of anthocyanin is improved, and the anti-oxidation capability of the wine is improved.

Further, filtering and squeezing with 200 mesh gauze to obtain juice, and post-fermenting the filtered pulp at 20 deg.C for 15 d.

Further, aging is carried out in a closed container, and the full tank aging is carried out for 3 months; the clarification adopts a compound clarifying agent, and the compound clarifying agent comprises: clarifying with pectinase, egg white powder, and bentonite at 20 deg.C for 3 days.

Further, the obtained antioxidant blackcurrant-raisin fruit wine has the alcoholic strength of 14.5% vol, the total acid content of 4.56g/L, the total sugar content of 3.86g/L, the vitamin C content of 18mg/100g, the calcium content of 113mg/L, the total phenol content of 11150.35mg/L, and the total antioxidant capacity of: 103.6 units/mL, hydroxyl radical scavenging capacity: 928.974U/mL.

Further, the slurry contains flavor substances after the main fermentation is finished, wherein the esters comprise: ethyl lactate, ethyl hexanoate, amyl acetate, ethyl palmitate, isopulegol acetate, methyl nonanoate, phenylethyl acetate; the alcohol substances comprise: phenethyl alcohol, isoamyl alcohol, propylene glycol, 4-terpene alcohol; the acid substances comprise: benzoic acid, hydrocinnamic acid, acetic acid; the ketone substances include: propiophenone, 2-decanone; the hydrocarbons include: caryophyllene, myrtenal, and aldehyde substances comprise: nonanal, syringaldehyde; the ether substances comprise: rose oxide; volatile substances after the end of the post-fermentation, esters, include: ethyl lactate, ionol acetate, ethyl hexanoate and borneol; the alcohol substances comprise: 2-nitroethyl, phenethyl alcohol, isopentanol, n-octanol and 4-terpene alcohol; the acid substances comprise: 2-cyclohexadiene-1-carboxylic acid, lactic acid, hydrocinnamic acid, oxalic acid; the ketone substances include: 2-arrowone, 2-decanone, dextrocarvone; the hydrocarbon substances include: dodecamethylcyclohexasiloxane; the aldehydes include: nonanal; the phenolic substances include: bailixol.

The invention has the technical effects that:

1. according to the method for brewing the blackcurrant dry wine, the mouthfeel and the nutritional value of the blackcurrant fruit wine are optimized by adding the raisin juice, the processing technology of the blackcurrant-raisin fruit wine is optimized through a single factor and a response surface, and the oxidation resistance and flavor substances of the blackcurrant-raisin fruit wine are measured. The blackcurrant and the raisin are combined to brew the fruit wine with unique flavor, harmonious taste and higher inoxidizability.

2. The antioxidant blackcurrant-raisin fruit wine prepared by the method has high health value and belongs to dry wine in fruit wine. The antioxidant blackcurrant-raisin fruit wine has the advantages of black berry fragrance, strong fruit fragrance, moderate acidity and acerbity of the wine and harmonious wine body.

3. The invention solves the problem that blackcurrant is sour and astringent and is not suitable for brewing wine. The sour and astringent problem is that the sugar degree is improved by adding raisin juice, the sugar-acid ratio is reduced, the raw material is not sour at first, and the acid is reduced again by apple milk fermentation, clarification treatment and other modes at the later stage.

4. The antioxidant capacity is kept to the maximum extent by optimizing the process. The original fruit wine has higher oxidation resistance when being completely crushed than when being not completely crushed. For berry wine, the pulping process can help improve active substances and nutrient components.

The blackcurrant has the main health care value derived from anthocyanin, flavonoid, tannic acid, vitamin C and the like, and is mainly expressed in the aspects of oxidation resistance, inflammation diminishing, blood pressure lowering, blood fat lowering, tumor resistance, cancer resistance and the like. The components with higher health care value belong to heat-sensitive substances, and the oxidation resistance can be greatly reduced under the condition of high temperature. At present, blackcurrants are mainly processed in the modes of jam, beverage, sweet blackcurrant wine and the like, the oxidation resistance is reduced, and the blackcurrants are processed without any heating process, so that the loss of nutrient substances is reduced.

The antioxidant substances of total phenols such as anthocyanin and the like are always damaged due to illumination, oxygen contact and the like in the fermentation process, and the antioxidant substances cannot be compensated by directly adding white granulated sugar in the prior art. According to the invention, dry fruits with high oxidation resistance, namely seedless white raisins, are added in the processing process for mutual compensation, so that the oxidation resistance is increased after raisin juice is added in a test, and other mineral substances are also increased, thereby being beneficial to enriching the mouthfeel, the nutritional value and the oxidation resistance.

5. After the black currant wine is proportioned, the taste of the black currant wine is better, and the acid feeling is obviously reduced.

In the post-fermentation stage, the acidity of the blackcurrant-grape dry wine is reduced by starting apple-milk fermentation, the mouthfeel is optimized by combining a mode of ageing for 3 months at 10 ℃, and finally, the acidity is further reduced by adding a compound clarifying agent. The problem that the mouth feel of the blackcurrant wine is sour is solved by combining the four modes. The astringency of the black currant-raisin wine is balanced, the acerbity and palatable taste can be obtained through sensory evaluation, and meanwhile, the obtained data is not much different from the astringency of the wine in the market by measuring the tannin and the total flavone of the black currant-raisin wine, so that the black currant-raisin wine is suitable for the taste requirements of people.

6. The economic benefit and the social benefit are obvious.

Blackcurrants are suitable for growing in cold countries, which require winter frost quality to be better. Northern Xinjiang Uygur autonomous region, eastern end of Aletai region, upstream of the forehead Qisls river, in the Kekota Tuhai region of Xinjiang. Belongs to the continental abdominal region of Eurasia, has a latitude which is north, and belongs to continental temperate zone cold climate. The method is characterized in that: winter coldness is lengthy, with the lowest temperature of the extremes of-49.8 ℃ (occurring in the cocoa-tuo-hai district in 1961 with the lowest temperature of-51.5 ℃), and is called "second cold extreme in china". Due to the unique natural environment and geographical position, the cocoa can support the sea and distribute about thousand mu of wild small berry resources, so that the method is very suitable for planting blackcurrants. Since 2003, the Fuxi county has conducted blackcurrant popularization and blackcurrant industrialization development work by means of the national policy of returning to cultivation and forest, engineering afforestation in the four seasons of the third North China, and the like. 25000 mu of blackcurrant planted in county in 2017^[5]. The yield of Xinjiang Fuyun cocoa Tuhai blackcurrants is increased year by year, but the deep processing technology of the Xinjiang Fuyun cocoa Tuhai blackcurrants has no specific research, and the blackcurrants are from locally planted blackcurrants and have better practicability. Therefore, the invention conforms to the local government industry plan and assists the local industry development.

The Xinjiang seedless white grape has high dry sugar degree and rich nutritive value, but is in a state of excessive yield. The blackcurrants produced from the 'second cold cathode' are combined with the hottest Turpan seedless white raisin in Xinjiang, and the complementation of taste, flavor and nutritional value can be realized in different geographical positions.

Drawings

FIG. 1 is a process flow diagram of the production process of the present invention;

FIG. 2 is a graphical representation of the effect of different sulfur dioxide additions on alcohol content and anthocyanins in the present invention;

FIG. 3 is a graph showing the effect of different pectinase additions on alcohol and anthocyanin in the present invention;

FIG. 4 is a graph showing the effect of different yeast additions on alcohol content and anthocyanins in the present invention;

FIG. 5 is a schematic representation of the effect of different fermentation temperatures on alcohol content and anthocyanins in the present invention;

FIG. 6 is a schematic representation of the effect of different fermentation times on alcohol content and anthocyanins in the present invention;

FIG. 7 is a schematic representation of the effect of different initial sugars on alcohol content and anthocyanins in the present invention;

FIG. 8 is a schematic representation of the effect of temperature and time interaction on alcohol content in the present invention;

FIG. 9 is a graph showing the effect of time and yeast addition on alcohol content in the present invention.

Detailed Description

The following description sufficiently illustrates specific embodiments of the invention to enable those skilled in the art to practice and reproduce it.

As shown in FIG. 1, it is a process flow diagram of the production method of the present invention.

The production method of the antioxidant blackcurrant-raisin fruit wine comprises the following specific steps:

step 1: cleaning raisins, adding water for pulping, wherein the ratio of the raisins to the water is 1:4, pulping to generate raisin juice;

adding 50 deg.C water, keeping the raisin in a constant temperature water bath for 4 hr, and pulping the raisin and water in a pulping machine for 3 min.

In the preferred embodiment, raisins produced in Turpan areas are selected from the raisins, and the raisins are non-rotten and moldy seedless white varieties.

Step 2: pulping the blackcurrant original fruit to generate blackcurrant pulping juice;

directly pulping the blackcurrant raw fruit with a beautiful pulping machine for 3 min.

Blackcurrants (Black currants), the scientific name blackcurrant (Ribes nigrum L), also known as purple plum or Black soybean fruit, belong to the genus Ribes of Saxifragaceae. The cocoa sea in Aletai, Xinjiang is one of the original producing areas of blackcurrants, and the cold climate and the ecological environment of mountainous areas are very suitable for the growth and development of the blackcurrants. The antioxidant capacity of the blackcurrants in the Xinjiang cocoa sea area is higher than that of the black dragon river and other production areas. In the preferred embodiment, the blackcurrants are blackcurrants produced in the Ketococcus area, and the blackcurrants are required to be fresh, not broken and not mildewed.

Comparing the oxidation resistance of the blackcurrant juice in different juice making processes (as shown in Table 1), and obtaining the total phenol content of 12256.3mg/L, the total flavone content of 7618.85mg/L and the anthocyanin content of 188.35mg/L of the beaten wine through tests; the total phenol content of the broken wine is 11106.47mg/L, the total flavone content is 6772.69 mg/L, and the anthocyanin content is 168.34 mg/L; the contents of total phenols, total flavonoids and total anthocyanins in the beaten wine are higher than those in the broken wine, because the polyphenols are mainly distributed in the berry pericarp, and more polyphenols in the pericarp are dissolved in the wine by beating.

TABLE 1 organoleptic evaluation table of fermented liquors with different proportions

The total antioxidant capacity of the beaten wine is 83.37mg/L and the hydroxyl radical scavenging capacity is 1272.62 mg/L. The oxidation resistance of the broken wine is 67.95mg/L, the hydroxyl radical scavenging capacity is 1196.14 mg/L, the oxidation resistance of the beaten wine is higher than that of the broken wine, phenolic substances are in positive correlation with the oxidation resistance, the phenolic substances and the oxidation resistance are consistent with experimental results, and the total phenol content and the total oxidation resistance of the beaten wine are higher than those of the broken wine.

The fruit wine is prepared by adopting a crushing process, because blackcurrant nutrient substances are concentrated in peel and seeds, the blackcurrant wine is prepared by adopting a pulping process and a crushing process and compared, and the oxidation resistance of the fruit wine prepared by adopting the pulping process is obviously higher than that of the blackcurrant wine prepared by adopting the crushing process through the determination of anthocyanin, total flavone, total phenol and total oxidation resistance.

And step 3: mixing the raisin juice and the blackcurrant pulping juice in a weight ratio of 1:1.5, performing main fermentation, and adding SO during the main fermentation₂Pectinase, active dry yeast; filtering the slurry after the main fermentation and then performing after-fermentation;

in the preferred embodiment, potassium metabisulfite (formula K) is added₂S₂O₅) By adding SO₂(the potassium metabisulfite is added in a certain range to inhibit other mixed bacteria), and the potassium metabisulfite is decomposed in an acid environment to generate sulfur dioxide (SO)₂). Adding SO immediately after mixing₂The addition amount is 25mg/L (25 mg SO per liter of mixed solution)₂)。

Adding SO₂Adding pectase in an amount of 75mg/L (adding 75mg of pectase per liter of the mixture) for enzymolysis (the enzymolysis product is pectase, and has the effects of decomposing pectin to generate sugar substances, increasing alcohol content, improving taste of wine, and reducing methanol generation).

In the main fermentation process, the active dry yeast for brewing is added according to the weight of 2-10% (preferably 6-7.3%) of the grape dry juice and the blackcurrant pulping juice, the fermentation temperature is 21-23 ℃ (preferably 21-21.9 ℃), and the main fermentation time is 10-12 days.

15g/L of white granulated sugar is supplemented in the main fermentation stage, and the stability of anthocyanin can be improved by adding a small amount of white granulated sugar through a single factor test, so that the oxidation resistance of the wine is improved. Therefore, the alcohol content can be improved, and the oxidation resistance and the stability of anthocyanin are improved by adding a small amount of white granulated sugar.

Filtering with 200 mesh gauze, squeezing to obtain juice, and fermenting the filtered pulp at 20 deg.C for 15 d. After the post-fermentation, 87 kinds of flavor substances were detected, and the taste was good.

1. And analyzing the result of the single-factor experiment, and determining the optimal addition amount of the sulfur dioxide.

Setting the initial sugar content of the blackcurrant-raisin fruit wine during fermentation to be 18.5Bx, the inoculation amount to be 4% and the addition amount of pectinase to be 75mg/L, respectively under 5 gradients of 20mg/L, 25mg/L, 30mg/L, 35mg/L and 40mg/L of sulfur dioxide addition amount, performing separation at 23 ℃ according to the technological process of blackcurrant wine brewing, after the main fermentation is finished (12d), measuring the alcoholic strength and the anthocyanin content after 3 months of ageing, and performing sensory evaluation.

The sensory evaluation results are shown in table 2, and the taste of the wine is reduced as the addition amount of sulfur dioxide is increased, mainly because the alcoholic strength is low, and the wine is sweet and lacks the characteristics of dry wine. After the alcoholic strength, anthocyanin and sensory evaluation indexes are integrated, the optimal addition amount of sulfur dioxide is selected to be 25 mg/L.

TABLE 2 sensory evaluation of different sulfur dioxide addition levels

Fig. 2 is a schematic diagram showing the effect of different sulfur dioxide addition amounts on alcohol content and anthocyanin in the present invention.

The alcohol content of the blackcurrant-raisin wine obtained by different sulfur dioxide adding amounts is respectively 6%, 7%, 6%, 5% and 4.7%, and the anthocyanin content is respectively 80.16mg/L, 90.03mg/L, 82.1mg/L, 83.39mg/L and 81.24 mg/L. The alcoholic strength and the anthocyanin content tend to increase and decrease along with the increase of the addition amount of the sulfur dioxide, and the highest alcoholic strength and anthocyanin are obtained at 25 mg/L.

2. And analyzing the result of the single-factor experiment, and determining the optimal addition amount of the pectinase.

Assuming that the initial sugar content of the blackcurrant-raisin fruit wine during fermentation is 18.5Bx, the seed amount is 4 percent and the addition amount of sulfur dioxide is 25mg/L, fermenting at 23 ℃ according to the technological process of blackcurrant wine brewing under 5 gradients of 45mg/L, 55mg/L, 65mg/L, 75mg/L and 85mg/L respectively, separating after the fermentation is finished (12 days), and measuring the alcoholic strength and the anthocyanin content after 3 months of ageing and carrying out sensory evaluation (as shown in Table 3).

TABLE 3 sensory evaluation table for different pectase addition amounts

As is clear from the sensory evaluation of the liquors with different amounts of pectinase added in Table 3, the sensory evaluation tended to increase and then decrease as the amount of pectinase added increased, and reached the highest value at 75 mg/L. And (3) integrating three indexes of alcohol degree, anthocyanin and sensory evaluation, and determining that the optimal addition amount of the pectinase is 75 mg/L.

FIG. 3 is a graph showing the effect of different amounts of pectinase on alcohol content and anthocyanin in the present invention.

The alcohol contents were 6%, 6.5%, 7%, 7.5% and 8.0% with increasing addition of pectinase, and the contents of anthocyanins were 83.16mg/L, 84.03mg/L, 88.10mg/L, 90.39mg/L and 92.69mg/L, respectively, and increased in the upward direction. With the increase of the addition amount of the pectinase, the alcoholic strength and the anthocyanin tend to increase.

3. And analyzing the result of the single-factor experiment, and determining the optimal yeast addition amount.

Assuming that the initial sugar content of the blackcurrant-raisin fruit wine during fermentation is 18.5Bx, SO₂The addition amount was 25mg/L, the pectinase addition amount was 75mg/L, the fermentation temperature was 23 ℃, the fermentation was carried out according to the procedure for brewing blackcurrant wine under 5 gradients of inoculum size of 2%, 4%, 6%, 8%, 10%, respectively, the separation was carried out after the fermentation was completed (12 days), and the alcohol content and anthocyanin content were measured and evaluated for organoleptic properties after aging for 3 months (as shown in Table 4).

TABLE 4 sensory evaluation tables for different yeast addition amounts

According to the results of sensory evaluation of blackcurrant-raisin fruit wine with different yeast addition, it can be known that the fruit wine has good color, rich fragrance, no obvious astringency and coordination under the condition of 8%. The optimal addition amount of yeast obtained by integrating the comprehensive indexes of alcoholic strength, anthocyanin and sensory evaluation is 8%.

FIG. 4 shows the effect of different amounts of yeast added on alcohol content and anthocyanin in the present invention.

As is clear from Table 4 and FIG. 4, the alcoholic strength was increased to 6%, 8%, 9% and 9.5% in this order as the amount of yeast added increased. The anthocyanin content was 84.16mg/L, 93.11mg/L, 117.39mg/L, 103.56mg/L and 101.43mg/L in this order, and was in the tendency of rising first and then falling, and the highest anthocyanin content was found when the amount of yeast added was 8%.

4. Analyzing the result of the single-factor experiment and determining the optimal fermentation temperature.

SO for setting blackcurrant-raisin fruit wine fermentation₂Adding 25mg/L of pectinase 75mg/L, adding yeast inoculum size 4%, initial sugar content 18.5Bx, and fermenting at 19 deg.C, 21 deg.C, 23 deg.C, 25 deg.C, and 27 deg.C under 5 gradient, separating after the main fermentation, aging for 3 months, measuring alcohol content and anthocyanin content, and making sensory evaluation (shown in Table 5).

TABLE 5 sensory evaluation of different fermentation temperatures

FIG. 5 is a schematic diagram showing the effect of different fermentation temperatures on alcohol content and anthocyanin in the present invention.

As can be seen from FIG. 5, the alcoholic strength of the fermented product tends to increase with the increase of the fermentation temperature, and then decreases after the temperature exceeds 23 ℃. The anthocyanin content is 91.34mg/L, 81.83mg/L, 76.31mg/L, 60.45mg/L and 60.28mg/L in sequence, and the anthocyanin content is continuously reduced along with the increase of the temperature. The optimum fermentation temperature was determined to be 21 ℃ in combination of the sensory evaluation in Table 2 and the analysis results in FIG. 9.

5. Analyzing the result of the single-factor experiment and determining the optimal fermentation time.

SO for setting blackcurrant-raisin fruit wine fermentation₂Adding 35mg/L, fermenting at 23 deg.C, initial sugar content of 18.5 ° Bx, inoculating 4%, fermenting for 4, 6, 8, 10, 12d 5 gradients respectively, fermenting according to the process of brewing blackcurrant wine, separating after main fermentation, aging for 3 months, measuring alcohol content and anthocyanin content, and making sensory evaluation. The influence of different fermentation times on the alcohol content and anthocyanin was found to be that the alcohol content increased with the increase in fermentation time to 7%, 8%, 9%, 7%, and decreased after exceeding 10 days (as shown in Table 6).

TABLE 6 sensory evaluation of different fermentation times

FIG. 6 is a schematic diagram showing the effect of different fermentation times on alcohol content and anthocyanin in the present invention.

The content of anthocyanidin is 86.83mg/L, 95.85mg/L, 99.36mg/L, 100.53mg/L, 97.69mg/L, which increases with the increase of fermentation days, and starts to decrease after 10 days. From fig. 3, it can be obtained that the maximum content of alcohol and anthocyanin was achieved at a fermentation time of 10 days.

6. And analyzing the result of the single-factor experiment, and determining the optimal initial sugar content.

SO when setting blackcurrant raisin wine fermentation₂AddingThe amount is 35mg/L, the fermentation temperature is 23 ℃, the inoculation amount is 4%, the fermentation time is 8d, the initial sugar content is adjusted to be 19 degrees Bx, 21 degrees Bx, 23 degrees Bx, 25 degrees Bx and 27 degrees Bx under 5 gradients by adding 10g/L, 20g/L, 30g/L, 40g/L and 50g/L of white granulated sugar, the fermentation is carried out according to the process flow of brewing the blackcurrant wine, separation is carried out after the main fermentation is finished, the alcoholic strength and the anthocyanin content are measured and subjected to sensory evaluation after 3 months of aging (shown in Table 7).

TABLE 7 sensory evaluation of various initial sugars

FIG. 7 is a graph showing the effect of different initial sugars on alcohol content and anthocyanin in the present invention.

As can be seen from fig. 7 and table 7, the alcohol contents increased in the order of 9%, 10%, 11%, 12% and 13% with increasing initial sugar. The anthocyanin content is increased firstly and then decreased along with the increase of the white granulated sugar content, the anthocyanin content is 101.36mg/L, 106.87mg/L, 176.67mg/L, 137.43mg/L and 93.01mg/L in sequence, but the anthocyanin begins to decrease linearly when the white granulated sugar content exceeds 30 g/L. Therefore, the sugar degree of the fermented mixed juice can be adjusted to 23 degrees Bx by supplementing 30g/L of white granulated sugar to the initial sugar content, the alcoholic strength is 11 percent at the moment, and the anthocyanin content is highest. The sugar cane white granulated sugar has the effects of stabilizing and increasing the color of blackcurrant pigment, but the anthocyanin content is influenced by adding too much sugar, and the taste and the aroma of the fruit wine are influenced by adding too high wine precision. The optimal starting sugar was determined to be 23 Bx by combined considerations.

By combining the analysis, the alcoholic strength of the slurry after the main fermentation and the anthocyanin of the blackcurrant raw fruit are taken as indexes, and a single-factor test is carried out to obtain the fermentation process parameters of 23 degrees Bx of the initial sugar content, 6 percent of the optimal yeast addition amount and SO₂The addition amount is 25mg/L, the addition amount of pectinase is 75mg/L, the fermentation temperature is 21 ℃, and the fermentation time is 10 d.

On the basis, a response surface test is selected, and the fermentation temperature, the fermentation time and the yeast addition amount are optimized.

7. Based on the single-factor test result, 3 factors of fermentation temperature (A), fermentation time (B) and inoculation amount (C) are selected, and a response surface is adopted for test design. And (4) optimizing the fermentation process by taking the alcoholic strength (Y) as a response index. The levels and codes of the test factors are shown in Table 8.

TABLE 8 response surface test factor levels and encodings

Encoding	Temperature A/(. degree.C.)	Time B/(d)	Yeast addition amount C/(%)
				-1	21	8	4
0	23	10	6
				1	25	12	8

In order to further research the influence relation of interaction among variables, the optimal alcoholic strength extraction process is screened by using a response surface analysis method. The preliminary research of each single factor is a guidance range of response surface optimization, and three factors influencing the alcoholic strength are selected based on the Box-Behnken sampling principle: three-factor three-level response surface analysis tests were performed at temperature a, time B, and yeast addition amount C.

TABLE 9 response surface test design and results

Statistical analysis is carried out on the experimental data by using Design-Expert 10.0.1 software to obtain a quadratic polynomial regression equation: alcohol content (%). 13.56-1.15A + 1.8625B + 0.8625C +0.75 AB-0.45 AC +0.275 BC-1.1675A²-1.6425*B²-0.8425*C²(coding system)

Analysis of variance is performed on the regression equation, where the F value can be used to test how significant each variable has an effect on the response value. The larger F, the higher the significance of the corresponding variable. When model significance test P<0.05, which shows that the model has statistical significance. As can be seen from table 10, the influence of the process conditions on the alcohol degree is in the order of magnitude: b is>A>C, time>Temperature of>The amount of yeast added. Coefficient of determination R of model²0.9868, indicating that the model has high significance, and R² _adj0.9698, response variation of 96.98% of experiment can be explained, and the prediction correlation coefficient Pred R²And the similarity is also approximate, so that the fitting degree of the experimental model and the real data is good, and the practical guiding significance is achieved, and therefore the model can be used for analyzing and predicting the optimal extraction process of the alcoholic strength.

TABLE 10 analysis of variance results of response surface fitting regression equation

Note: r²＝0.9868，Adj R²＝0.9698，Pred R²0.9299; the significance is as follows: indicates significant difference, p<0.05; marked by extreme significance of difference, p<0.01。

The effect of different process conditions on alcohol content is shown in figure 8.

Fig. 8 is a schematic diagram showing the effect of temperature and time interaction on alcohol content in the present invention.

As can be seen from FIG. 8, the interaction of temperature A and time B has a parabolic distribution of the effect on alcohol content, and when the temperature A is constant, the alcohol content increases greatly and then decreases slightly as the time B increases. And when the time B is unchanged, the alcoholic strength is firstly slightly increased and then greatly reduced along with the increase of the temperature A. The optimal extraction process combination only considering the effects of the two factors is as follows: the temperature A is 21-23 ℃, and the time B is 10-12 d.

In the interaction shown in fig. 9, the alcohol content increased with increasing yeast addition, while an increase in temperature caused an increase in alcohol content followed by a decrease. When the temperature A is 21-23 ℃ and the yeast addition C is 6-8%, the alcoholic strength under the combined action is highest, and the condition is controlled by an actual process to be more favorable for extracting the result. In the interaction of the time and the yeast addition amount, the fluctuation amplitude of the curved surface in the time direction is larger, which shows that the influence of the interaction time of the time and the yeast addition amount on the alcoholic strength is more remarkable than that of the yeast addition amount. When the time is 10-12 days, and the yeast additive amount is 6-8% of the horizontal interval value, the alcoholic strength is higher, and the conditions are controlled so as to obtain optimized process parameters.

In order to further accurately determine the global optimal solution, the optimal process of the alcoholic strength under the joint influence of the temperature A, the time B and the yeast adding amount C is as follows according to the operation result of Design-Expert 10.0.1 software by taking the alcoholic strength as the maximum optimization target: the temperature A is 21.886 ℃, the time B is 11.553d, the yeast adding amount C is 7.368%, and the model predicted maximum alcoholic strength under the conditions is 14.483%.

And (3) a response surface test is carried out, the fermentation temperature, the fermentation time and the yeast addition amount are optimized, and the optimal technological parameters are determined by optimization as follows: the fermentation temperature is 21.9 ℃, the alcoholic fermentation time is 12d, and the yeast addition amount is 7.3%.

8. And (5) testing and verifying the optimal process conditions.

According to the software prediction result and the feasibility of the actual process setting, three repeated tests are carried out under the conditions that the temperature A is 22 ℃, the time B is 12d and the yeast addition amount C is 7.4 percent, the average wine precision is 14.46 percent and is close to the model prediction result, and the method for analyzing and optimizing the wine precision extraction process based on the response surface model is effective and feasible.

9. And (5) analyzing the flavor substances in different fermentation periods.

The blackcurrant raisin dry wine after the main fermentation is finished has 86 volatile substances in total. Wherein, the relative content of 25 ester substances is as follows: 26.71.%, the main esters were: ethyl lactate, ethyl hexanoate and the like, wherein the frankincense ethyl ester has wine fragrance, the ethyl hexanoate has fruit fragrance, the amyl acetate has banana smell, the ethyl palmitate has cream fragrance, the isopulegol acetate has pleasant mint fragrance, the methyl nonanoate has coconut fragrance, and the phenylethyl acetate has peach and rose fragrance, so that the dried blackcurrant grape wine has rich fragrance. 24 alcohols with relative content of 30.01 percent, wherein the main alcohols are as follows: phenethyl alcohol, isoamyl alcohol, propylene glycol and 4-terpene alcohol, wherein the isoamyl alcohol has the fragrance similar to apple brandy, the phenethyl alcohol has the fragrance of roses, and the 4-terpene alcohol has light-weight fragrance. 9 acid substances with relative contents as follows: 31.42 percent of acid, wherein the acid is benzoic acid, hydrocinnamic acid and acetic acid, the ratio of the benzoic acid in the whole flavor substance is 15.39 percent, the hydrocinnamic acid accounts for 4.31 percent, and the benzoic acid has fragrant ester smell and sweet, sour and spicy taste. 5 ketones with relative content as follows: 1.09%, the main ketones include propiophenone and 2-decanone, the propiophenone has pungent and sweet taste, and geranylacetone has magnolia fragrance. 11 hydrocarbons, the relative content is: 5.14%, such as caryophyllene, myrtenal, etc., and endows it with bouquet and radix aucklandiae. The other 12, relative content: 1.63 percent of the total saponin mainly comprises nonanal, syringaldehyde, rose oxide and the like, wherein the rose oxide has rose fragrance, and the syringaldehyde has clove fragrance.

The blackcurrant raisin dry wine after the end of the post-fermentation has 87 volatile substances in total, wherein the relative content of 24 esters is 27.99%, and the main esters are as follows: ethyl lactate, violet acetate, ethyl n-hexanoate, borneol, etc., wherein the frankincense ethyl ester has wine fragrance, the ethyl n-hexanoate has fruit fragrance, and the violet acetate has violet fragrance. 23 alcohols with the relative content of 42.55 percent, wherein the main alcohols comprise: 2-nitroethyl, phenethyl alcohol, isoamyl alcohol, n-octyl alcohol and 4-terpene alcohol, wherein the isoamyl alcohol has the fragrance similar to apple brandy, the phenethyl alcohol has the fragrance of roses, and the 4-terpene alcohol has the fragrance of mint. 16 acids with relative content of 21.99% including 2-cyclohexadiene-1-carboxylic acid, lactic acid, hydrogenated cinnamic acid, and oxalic acid. 6 ketones with relative content of 2.06%, 2-arrowone, 2-decanone, right-handed carvone, 9 hydrocarbons with relative content of 3.24%, such as dodecamethylcyclohexasiloxane, etc. The other 9, the relative content of which is 1.97 percent, are mainly nonanal, thymol and the like.

86 flavor substances and 87 flavor substances are separated by main fermentation and after-fermentation respectively, and the relative content of acid is reduced and the relative content of esters and alcohols is increased along with the increase of the fermentation time, which is basically consistent with the analysis result of an electronic nose.

And 4, step 4: and (4) ageing the post-fermented pulp, and clarifying, filtering and filling the aged pulp to generate the antioxidant blackcurrant-raisin fruit wine.

Aging in a sealed container for 3 months. The clarification adopts a composite clarifying agent, and the composite clarifying agent comprises: 0.6g/L of pectinase (0.6 g per liter of serum), 0.5g/L of egg white powder (0.5 g per liter of serum), and 0.5g/L of bentonite (0.5 g per liter of serum); the product is clear for 3d at the temperature of 20 ℃, and the light transmittance of the product is 82.1 percent.

In the invention, the raisin juice is prepared according to the proportion of 1:4, and the semi-dry fruit wine is brewed according to the mass ratio of the blackcurrant pulping juice to the raisin juice of 1:1.5, and the flavor of the brewed mixed dry fruit wine is good. The sugar content of the sweet wine is more than 10%, the sugar content of the semi-sweet wine is 5-10%, the sugar content of the semi-dry wine is 0.5-5%, and the sugar content of the dry wine is less than 0.5%.

In the invention, the anti-oxidation blackcurrant-raisin fruit wine has the alcoholic strength of 14.5% vol, the total acid content of 4.56g/L, the total sugar content of 3.86g/L, the vitamin C18mg/100g, the calcium content of 113mg/L, the total phenol content of 11150.35mg/L, and the total oxidation resistance (anthocyanin content) of: 103.6 units/mL, hydroxyl radical scavenging capacity: 928.974U/mL.

The terminology used herein is for the purpose of description and illustration, rather than of limitation. As the present invention may be embodied in several forms without departing from the spirit or essential characteristics thereof, it should also be understood that the above-described embodiments are not limited by any of the details of the foregoing description, but rather should be construed broadly within its spirit and scope as defined in the appended claims, and therefore all changes and modifications that fall within the meets and bounds of the claims, or equivalences of such meets and bounds are therefore intended to be embraced by the appended claims.

Claims

1. A production method of antioxidant blackcurrant-raisin fruit wine comprises the following steps:

2. The method for producing the antioxidant blackcurrant-raisin fruit wine according to claim 1, wherein water with the temperature of 50 ℃ is added, the raisin is kept in a constant-temperature water bath kettle for 4 hours, and the raisin and the water are put into a beater to be beaten for 3 minutes.

3. The method for producing oxidation-resistant blackcurrant-raisin fruit wine according to claim 1, wherein the SO is added by adding potassium metabisulfite₂Potassium metabisulfite decomposes in an acidic environment to produce sulfur dioxide.

4. The method for producing oxidation-resistant blackcurrant-raisin fruit wine according to claim 3, wherein SO is added immediately after the blackcurrant pulping juice and the raisin juice are mixed₂The adding amount is that 25mg of SO is added into each liter of mixed liquor₂(ii) a Adding SO₂Adding pectase in an amount of 75mg per liter of the mixed solution for enzymolysis to generate saccharides and increase alcohol content in the next 2 h.

5. The method for producing the antioxidant blackcurrant-raisin fruit wine according to claim 1, wherein in the main fermentation process, active dry saccharomyces cerevisiae is added according to 2-10% of the weight of the raisin juice and the blackcurrant pulping juice, the fermentation temperature is 21-23 ℃, and the main fermentation time is 10-12 days.

6. The method for producing oxidation-resistant blackcurrant-raisin fruit wine according to claim 1, wherein during the main fermentation, white granulated sugar is added to adjust the initial sugar content of the mixed pulp, and the initial sugar content of the mixed pulp is 19-27Bx, so as to increase the stability of anthocyanin and improve the oxidation resistance of the wine.

7. The method for producing oxidation-resistant blackcurrant-raisin fruit wine according to claim 1, wherein the juice is obtained by filtering and squeezing with 200 mesh gauze, and the filtered pulp is post-fermented at 20 ℃ for 15 days.

8. The method for producing oxidation-resistant blackcurrant-raisin fruit wine according to claim 1, wherein aging is carried out in a closed container, and aging is carried out for 3 months in a full tank; the clarification adopts a compound clarifying agent, and the compound clarifying agent comprises: clarifying with pectinase, egg white powder, and bentonite at 20 deg.C for 3 days.

9. The method for producing the antioxidant blackcurrant-raisin fruit wine according to claim 1, wherein the obtained antioxidant blackcurrant-raisin fruit wine has an alcohol content of 14.5% vol, a total acid content of 4.56g/L, a total sugar content of 3.86g/L, vitamin C18mg/100g, a calcium content of 113mg/L, a total phenol content of 11150.35mg/L, and a total antioxidant capacity of: 103.6 units/mL, hydroxyl radical scavenging capacity: 928.974U/mL.

10. The method for producing antioxidant blackcurrant-raisin wine according to claim 1, wherein the pulp contains flavor substances after the main fermentation, wherein the esters comprise: ethyl lactate, ethyl hexanoate, amyl acetate, ethyl palmitate, isopulegol acetate, methyl nonanoate, phenylethyl acetate; the alcohol substances comprise: phenethyl alcohol, isoamyl alcohol, propylene glycol, 4-terpene alcohol; the acid substances comprise: benzoic acid, hydrocinnamic acid, acetic acid; the ketone substances include: propiophenone, 2-decanone; the hydrocarbons include: caryophyllene, myrtenal, and aldehyde substances comprise: nonanal, syringaldehyde; ethers include: rose oxide; volatile substances after the end of the post-fermentation, esters, include: ethyl lactate, ionol acetate, ethyl hexanoate and borneol; the alcohol substances comprise: 2-nitroethyl, phenethyl alcohol, isoamyl alcohol, n-octyl alcohol and 4-terpene alcohol; the acid substances comprise: 2-cyclohexadiene-1-carboxylic acid, lactic acid, hydrocinnamic acid, oxalic acid; the ketone substances include: 2-arrowone, 2-decanone, dextrocarvone; the hydrocarbon materials include: dodecamethylcyclohexasiloxane; the aldehydes include: nonanal; the phenolic substances include: thymol.