CN114032151A - Preparation method of cabernet sauvignon dry red wine - Google Patents
Preparation method of cabernet sauvignon dry red wine Download PDFInfo
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- CN114032151A CN114032151A CN202111589180.8A CN202111589180A CN114032151A CN 114032151 A CN114032151 A CN 114032151A CN 202111589180 A CN202111589180 A CN 202111589180A CN 114032151 A CN114032151 A CN 114032151A
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- perilla
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Classifications
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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
- 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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
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- Life Sciences & Earth Sciences (AREA)
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Abstract
The invention discloses a preparation method of cabernet sauvignon dry red wine, and belongs to the technical field of wine brewing. The cabernet sauvignon dry red wine is prepared by carrying out ultrasonic treatment on medicinal and edible plants and grapes, and fermenting by saccharomyces cerevisiae after cold soaking at low temperature. The cabernet sauvignon dry red wine brewed by the invention has mellow fragrance, plump wine body, typicality, high nutritional value, strong oxidation resistance and simple processing technology.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to a preparation method of cabernet sauvignon dry red wine.
Background
The cabernet sauvignon is a main cultivated variety of wine grapes in China, is high in content of volatile ester substances and alcohol substances, aromatic in flower fragrance and fruit fragrance, high in content of phenolic substances, strong in oxidation resistance, and good in comprehensive quality, and has a certain ageing potential. However, cabernet sauvignon dry red wine also has some disadvantages: the wine has certain green flavor and is unacceptable to some consumers, and most importantly, the wine has a fuzzy style due to quick fragrance reduction after aging, lacks typicality and layering, and needs to take effective measures to solve the problems.
For example, the invention patent CN112779105A discloses a brewing method of spine grape wine, which is to heat perilla leaves and water to prepare a leaching solution, and then add the leaching solution of perilla into the primary fermentation liquid of spine grape for secondary fermentation to obtain the spine grape wine; the patent carries out two times of fermentation, the brewing process is complex and the cost is increased, meanwhile, the nutrient components in the perilla can not be fully utilized by simple extraction, and the loss of nutrient and aromatic substances in the perilla can be caused by heating. For another example, patent CN1733885A discloses a method for preparing dry red wine from cistanche, which comprises directly adding the extract of cistanche into the stock solution of wine, and the method is original, and can bring health care effect to wine, but the wine has rigid style and poor softness, and is difficult to solve the problems of green taste of wine.
Disclosure of Invention
The invention provides a preparation method of cabernet sauvignon dry red wine, which is prepared by carrying out ultrasonic treatment on medicinal and edible plants and grapes, and fermenting the grapes by saccharomyces cerevisiae after cold soaking at low temperature, and specifically comprises the following steps:
respectively crushing 90-110 parts of cabernet sauvignon and 0.5-8 parts of medicinal and edible plants, and mixing the crushed grapes and the medicinal and edible plants; performing ultrasonic-assisted pretreatment on the mixture, and then adding 50-100 mg/L SO2Carrying out cold soaking at low temperature for 12-72 h; adjusting the sugar degree to 200-250 g/L, inoculating saccharomyces cerevisiae seed liquid according to the inoculation amount of 0.5-5%, fermenting for 7-9 days at 18-28 ℃, and pressing a cap for 1-2 times per day in the vigorous fermentation period; when the reducing sugar degree is less than or equal to 4g/L, the peel and the residue are separated, and 60mg/L SO is added2Stopping fermentation to obtain wine base; and (3) placing the raw wine at 15-25 ℃ for 1-6 months to obtain the cabernet sauvignon dry red wine.
In the above preparation method, the Cabernet Sauvignon is selected from fresh Cabernet Sauvignon.
In the preparation method, the medicinal and edible plant is selected from Perillae herba or Cistanchis herba. The Perillae herba is selected from one of dried folium Perillae, semi-dried folium Perillae or fresh folium Perillae. When the perilla is completely dried perilla leaves, the weight number of the perilla leaves is preferably 0.5-2 parts; when the perilla is semi-dry perilla leaves, the weight of the perilla is preferably 1 to 4 parts; when the perilla is fresh perilla leaves, the amount of the perilla is preferably 2 to 8 parts. The preferable amount of cistanche is 1-3 parts.
In the above preparation method, the ultrasonic conditions of the ultrasonic-assisted pretreatment in the above preparation method are: the frequency is 40KHZ, the temperature is 20-60 ℃, and the treatment time is 20-60 min.
In the preparation method, the low-temperature cold soaking comprises the following steps: standing and cold soaking for 12-72 hours at the low temperature of 4-15 ℃.
In the preparation method, white granulated sugar is adopted to adjust the sugar degree.
In the preparation method, the preparation method of the saccharomyces cerevisiae seed liquid comprises the following steps: inoculating saccharomyces cerevisiae into sterilized 3-5% glucose water, and culturing for 12h at 26 ℃; then inoculating into sterilized grape juice according to the inoculation amount of 3%, and culturing at 26 ℃ for 24h to obtain the saccharomyces cerevisiae seed liquid. The Saccharomyces cerevisiae is selected from yeast EC-1118.
The cabernet sauvignon dry red wine prepared by the method has the advantages that the total phenol content, the DPPH free radical scavenging capacity, the types and the content of volatile aroma substances are obviously increased, the cabernet sauvignon dry red wine is a novel wine with nutrition and aroma of grapes and medicinal and edible plants, and is rich in nutrition, strong in aroma, soft in taste and typical in nature.
The invention has the beneficial effects that:
according to the invention, the medical and edible plant and the cabernet sauvignon are brewed in a mixing way, the dissolution of nutrient substances and aromatic substances in the grapes and the medical and edible plant is increased through an ultrasonic auxiliary pretreatment process, the fragrance and the efficacy of the wine are improved to the maximum extent, the defects that the cabernet sauvignon wine is mixed with raw green taste, the fragrance is weakened after aging, the style is fuzzy, and typicality and layering are lacked are overcome, and the defects that the nutrient substances and the aromatic substances in the medical and edible plant can be possibly lost and the process is complex because the nutrient components in the medical and edible plant can not be fully utilized by heating and leaching are overcome. The cabernet sauvignon dry red wine brewed by the invention has mellow fragrance, plump wine body, typicality, high nutritional value, strong oxidation resistance and simple processing technology.
Detailed Description
The cabernet sauvignon grape is collected from experimental bases of Xinjiang agricultural academy of sciences, and the perilla frutescens and the cistanche salsa are also both from Xinjiang.
The saccharomyces cerevisiae adopted by the invention is saccharomycete EC-1118 purchased from LALVIN of Canada, and then stored at low temperature by inclined planes of a processing laboratory for storing and processing fruits of Zhengzhou fruit tree institute of Chinese academy of agricultural sciences; the preparation method of the seed liquid comprises the following steps:
taking microzyme EC-1118 preserved in an inoculating loop inclined plane, and culturing in 50mL of sterilized 3% glucose water at 26 ℃ for 12h to prepare a first-level seed solution; inoculating the prepared first-stage seed solution into sterilized grape juice according to the inoculation amount of 3%, and culturing at 26 deg.C for 24h to prepare second-stage seed solution; and (4) obtaining the saccharomyces cerevisiae seed liquid through the step-by-step culture.
Other terms used in the present invention have meanings generally understood by those of ordinary skill in the art unless otherwise specified. The present invention will be described in further detail with reference to the following data in conjunction with specific examples. The following examples are intended to illustrate the invention and are not intended to limit the scope of the invention in any way.
Example 1
The preparation method of the perilla odor type cabernet sauvignon dry red wine comprises the following steps:
selecting 100 parts of fresh cabernet sauvignon, removing stems, squeezing and crushing, crushing the whole dried perilla leaves by a crusher, sieving by a 60-mesh sieve, and mixing 1 part of the whole dried perilla leaves with the grapes. Carrying out ultrasonic auxiliary pretreatment on the mixed fruit pulp raw material under the following ultrasonic conditions: treating at a frequency of 40KHZ and a temperature of 20 deg.C for 20 min; adding SO into the ultrasonically treated fruit pulp2(50mg/L) and is cold-dipped at the low temperature of 4 ℃ for 48 h. Adding white sugar to adjust sugar degree to 240g/L, inoculating Saccharomyces cerevisiae seed solution at an inoculum size of 5%, and fermenting at 22 deg.C for 7 days, wherein the cap is pressed 2 times per day during vigorous fermentation period. When the reducing sugar degree is less than or equal to 4g/L, squeezing and filtering, separating peel and residue, adding SO into the filtrate2(60mg/L) the fermentation was terminated to obtain a base liquor. Standing the wine base at 15 deg.C for 3 months to obtain Perillae herba odor type Cabernet Sauvignon dry red wine.
Example 2
The preparation method of the perilla odor type cabernet sauvignon dry red wine comprises the following steps:
selecting 100 parts of fresh cabernet sauvignon, removing stems, squeezing and crushing, crushing the whole dried perilla leaves by a crusher, sieving by a 60-mesh sieve, and mixing 1 part of the whole dried perilla leaves with the grapes. Carrying out ultrasonic auxiliary pretreatment on the mixed fruit pulp raw material under the following ultrasonic conditions: treating at a frequency of 40KHZ and a temperature of 20 deg.C for 40 min; adding SO into the ultrasonically treated fruit pulp2(50mg/L) and is cold-dipped at the low temperature of 4 ℃ for 48 h. Adding white sugar to adjust sugar degree to 240g/L, inoculating Saccharomyces cerevisiae seed solution at an inoculum size of 5%, and fermenting at 22 deg.C for 7 days, wherein the cap is pressed 2 times per day during vigorous fermentation period. When the reducing sugar degree is less than or equal to 4g/L, squeezing and filtering, separating peel and residue, adding SO into the filtrate2(60mg/L) the fermentation was terminated to obtain a base liquor. Standing the wine base at 15 deg.C for 3 months to obtain Perillae herba odor type Cabernet Sauvignon dry red wine.
Example 3
The preparation method of the perilla odor type cabernet sauvignon dry red wine comprises the following steps:
selecting 100 parts of fresh cabernet sauvignon, removing stems, squeezing and crushing, crushing the whole dried perilla leaves by a crusher, sieving by a 60-mesh sieve, and mixing 1 part of the whole dried perilla leaves with the grapes. Carrying out ultrasonic auxiliary pretreatment on the mixed fruit pulp raw material under the following ultrasonic conditions: treating at a frequency of 40KHZ and a temperature of 20 deg.C for 60 min; adding SO into the ultrasonically treated fruit pulp2(50mg/L) and is cold-dipped at the low temperature of 4 ℃ for 48 h. Adding white sugar to adjust sugar degree to 240g/L, inoculating Saccharomyces cerevisiae seed solution at an inoculum size of 5%, and fermenting at 22 deg.C for 7 days, wherein the cap is pressed 2 times per day during vigorous fermentation period. When the reducing sugar degree is less than or equal to 4g/L, squeezing and filtering, separating peel and residue, adding SO into the filtrate2(60mg/L) the fermentation was terminated to obtain a base liquor. Standing the wine base at 15 deg.C for 3 months to obtain Perillae herba odor type Cabernet Sauvignon dry red wine.
Example 4
The preparation method of the perilla odor type cabernet sauvignon dry red wine comprises the following steps:
selecting 100 parts of fresh cabernet sauvignon, removing stems, squeezing and crushing, crushing the whole dried perilla leaves by a crusher, sieving by a 60-mesh sieve, and mixing 1 part of the whole dried perilla leaves with the grapes. Carrying out ultrasonic auxiliary pretreatment on the mixed fruit pulp raw material under the following ultrasonic conditions: treating at 40 deg.C and 40KHZ for 40 min; adding SO into the ultrasonically treated fruit pulp2(50mg/L) and is cold-dipped at the low temperature of 4 ℃ for 48 h. Adding white sugar to adjust sugar degree to 240g/L, inoculating Saccharomyces cerevisiae seed solution at an inoculum size of 5%, and fermenting at 22 deg.C for 7 days, wherein the cap is pressed 2 times per day during vigorous fermentation period. When the reducing sugar degree is less than or equal to 4g/L, squeezing and filtering, separating peel and residue, adding SO into the filtrate2(60mg/L) the fermentation was terminated to obtain a base liquor. Standing the wine base at 15 deg.C for 3 months to obtain Perillae herba odor type Cabernet Sauvignon dry red wine.
Example 5
The preparation method of the perilla odor type cabernet sauvignon dry red wine comprises the following steps:
selecting fresh Cabernet Sauvignon 100 parts, removing stalks, squeezing, crushing, and crushing dried folium PerillaeCrushing by a machine, sieving by a 60-mesh sieve, and mixing 1 part of completely dried perilla leaves and grapes. Carrying out ultrasonic auxiliary pretreatment on the mixed fruit pulp raw material under the following ultrasonic conditions: treating at a frequency of 40KHZ and a temperature of 60 deg.C for 40 min; adding SO into the ultrasonically treated fruit pulp2(50mg/L) and is cold-dipped at the low temperature of 4 ℃ for 48 h. Adding white sugar to adjust sugar degree to 240g/L, inoculating Saccharomyces cerevisiae seed solution at an inoculum size of 5%, and fermenting at 22 deg.C for 7 days, wherein the cap is pressed 2 times per day during vigorous fermentation period. When the reducing sugar degree is less than or equal to 4g/L, squeezing and filtering, separating peel and residue, adding SO into the filtrate2(60mg/L) the fermentation was terminated to obtain a base liquor. Standing the wine base at 15 deg.C for 3 months to obtain Perillae herba odor type Cabernet Sauvignon dry red wine.
Comparative example 1
The preparation method of the cabernet sauvignon dry red wine comprises the following steps:
selecting fresh Cabernet Sauvignon 100 parts, removing stalks, squeezing, crushing, and adding SO2(50mg/L) and is cold-dipped at the low temperature of 4 ℃ for 48 h. Adding white sugar to adjust sugar degree to 240g/L, inoculating Saccharomyces cerevisiae seed solution at an inoculum size of 5%, and fermenting at 22 deg.C for 7 days, wherein the cap is pressed 2 times per day during vigorous fermentation period. When the reducing sugar degree is less than or equal to 4g/L, squeezing and filtering, separating peel and residue, adding SO into the filtrate2(60mg/L) the fermentation was terminated to obtain a base liquor. Standing the wine base at 15 deg.C for 3 months to obtain dry red wine.
Comparative example 2
The preparation method of the perilla odor type cabernet sauvignon dry red wine comprises the following steps:
selecting 100 parts of fresh cabernet sauvignon, removing stems, squeezing and crushing, crushing the whole dried perilla leaves by a crusher, sieving by a 60-mesh sieve, and mixing 0.5 part of the whole dried perilla leaves with the grapes. Adding SO into the mixed fruit pulp raw material2(50mg/L) and is cold-dipped at the low temperature of 4 ℃ for 48 h. Adding white sugar to adjust sugar degree to 240g/L, inoculating Saccharomyces cerevisiae seed solution at an inoculum size of 5%, and fermenting at 22 deg.C for 7 days, wherein the cap is pressed 2 times per day during vigorous fermentation period. When the reducing sugar degree is less than or equal to 4g/L, squeezing and filtering, separating peel and residue, adding SO into the filtrate2(60mg/L) the fermentation was terminated to obtain a base liquor. Adding wine base into the mixture of 1Standing at 5 deg.C for 3 months to obtain Perillae herba odor type Cabernet Sauvignon dry red wine.
Comparative example 3
The preparation method of the perilla odor type cabernet sauvignon dry red wine comprises the following steps:
selecting 100 parts of fresh cabernet sauvignon, removing stems, squeezing and crushing, crushing the whole dried perilla leaves by a crusher, sieving by a 60-mesh sieve, and mixing 1 part of the whole dried perilla leaves with the grapes. Adding SO into the mixed fruit pulp raw material2(50mg/L) and is cold-dipped at the low temperature of 4 ℃ for 48 h. Adding white sugar to adjust sugar degree to 240g/L, inoculating Saccharomyces cerevisiae seed solution at an inoculum size of 5%, and fermenting at 22 deg.C for 7 days, wherein the cap is pressed 2 times per day during vigorous fermentation period. When the reducing sugar degree is less than or equal to 4g/L, squeezing and filtering, separating peel and residue, adding SO into the filtrate2(60mg/L) the fermentation was terminated to obtain a base liquor. Standing the wine base at 15 deg.C for 3 months to obtain Perillae herba odor type Cabernet Sauvignon dry red wine.
Comparative example 4
The preparation method of the perilla odor type cabernet sauvignon dry red wine comprises the following steps:
selecting 100 parts of fresh cabernet sauvignon, removing stems, squeezing and crushing, crushing the whole dried perilla leaves by a crusher, sieving by a 60-mesh sieve, and mixing 2 parts of the whole dried perilla leaves with grapes. Adding SO into the mixed fruit pulp raw material2(50mg/L) and is cold-dipped at the low temperature of 4 ℃ for 48 h. Adding white sugar to adjust sugar degree to 240g/L, inoculating Saccharomyces cerevisiae seed solution at an inoculum size of 5%, and fermenting at 22 deg.C for 7 days, wherein the cap is pressed 2 times per day during vigorous fermentation period. When the reducing sugar degree is less than or equal to 4g/L, squeezing and filtering, separating peel and residue, adding SO into the filtrate2(60mg/L) the fermentation was terminated to obtain a base liquor. Standing the wine base at 15 deg.C for 3 months to obtain Perillae herba odor type Cabernet Sauvignon dry red wine.
Example 6
The preparation method of the cistanche flavor type cabernet sauvignon dry red wine comprises the following steps:
selecting 100 parts of fresh cabernet sauvignon, removing stems, squeezing and crushing, crushing cistanche through a crusher, sieving with a 60-mesh sieve, and mixing 2 parts of cistanche powder with grapes. Mixing the fruit pulpCarrying out ultrasonic auxiliary pretreatment on the materials, wherein the ultrasonic conditions are as follows: treating at a frequency of 40KHZ and a temperature of 20 deg.C for 20 min; adding SO into the ultrasonically treated fruit pulp2(50mg/L) and is cold-dipped at the low temperature of 4 ℃ for 48 h. Adding white sugar to adjust sugar degree to 240g/L, inoculating Saccharomyces cerevisiae seed solution at an inoculum size of 5%, and fermenting at 22 deg.C for 7 days, wherein the cap is pressed 2 times per day during vigorous fermentation period. When the reducing sugar degree is less than or equal to 4g/L, squeezing and filtering, separating peel and residue, adding SO into the filtrate2(60mg/L) the fermentation was terminated to obtain a base liquor. Standing the wine base at 15 deg.C for 3 months to obtain Cistanchis herba flavor type Cabernet Sauvignon dry red wine.
Example 7
The preparation method of the cistanche flavor type cabernet sauvignon dry red wine comprises the following steps:
selecting 100 parts of fresh cabernet sauvignon, removing stems, squeezing and crushing, crushing cistanche through a crusher, sieving with a 60-mesh sieve, and mixing 2 parts of cistanche powder with grapes. Carrying out ultrasonic auxiliary pretreatment on the mixed fruit pulp raw material under the following ultrasonic conditions: treating at a frequency of 40KHZ and a temperature of 20 deg.C for 40 min; adding SO into the ultrasonically treated fruit pulp2(50mg/L) and is cold-dipped at the low temperature of 4 ℃ for 48 h. Adding white sugar to adjust sugar degree to 240g/L, inoculating Saccharomyces cerevisiae seed solution at an inoculum size of 5%, and fermenting at 22 deg.C for 7 days, wherein the cap is pressed 2 times per day during vigorous fermentation period. When the reducing sugar degree is less than or equal to 4g/L, squeezing and filtering, separating peel and residue, adding SO into the filtrate2(60mg/L) the fermentation was terminated to obtain a base liquor. Standing the wine base at 15 deg.C for 3 months to obtain Cistanchis herba flavor type Cabernet Sauvignon dry red wine.
Example 8
The preparation method of the cistanche flavor type cabernet sauvignon dry red wine comprises the following steps:
selecting 100 parts of fresh cabernet sauvignon, removing stems, squeezing and crushing, crushing cistanche through a crusher, sieving with a 60-mesh sieve, and mixing 2 parts of cistanche powder with grapes. Carrying out ultrasonic auxiliary pretreatment on the mixed fruit pulp raw material under the following ultrasonic conditions: treating at a frequency of 40KHZ and a temperature of 20 deg.C for 60 min; adding SO into the ultrasonically treated fruit pulp2(50mg/L) and is cold-dipped at the low temperature of 4 ℃ for 48 h. Adding white sandAdjusting sugar degree to 240g/L, inoculating Saccharomyces cerevisiae seed solution at an inoculum size of 5%, and fermenting at 22 deg.C for 7 days, wherein the cap is pressed 2 times per day during vigorous fermentation period. When the reducing sugar degree is less than or equal to 4g/L, squeezing and filtering, separating peel and residue, adding SO into the filtrate2(60mg/L) the fermentation was terminated to obtain a base liquor. Standing the wine base at 15 deg.C for 3 months to obtain Cistanchis herba flavor type Cabernet Sauvignon dry red wine.
Example 9
The preparation method of the cistanche flavor type cabernet sauvignon dry red wine comprises the following steps:
selecting 100 parts of fresh cabernet sauvignon, removing stems, squeezing and crushing, crushing cistanche through a crusher, sieving with a 60-mesh sieve, and mixing 2 parts of cistanche powder with grapes. Carrying out ultrasonic auxiliary pretreatment on the mixed fruit pulp raw material under the following ultrasonic conditions: treating at 40 deg.C and 40KHZ for 40 min; adding SO into the ultrasonically treated fruit pulp2(50mg/L) and is cold-dipped at the low temperature of 4 ℃ for 48 h. Adding white sugar to adjust sugar degree to 240g/L, inoculating Saccharomyces cerevisiae seed solution at an inoculum size of 5%, and fermenting at 22 deg.C for 7 days, wherein the cap is pressed 2 times per day during vigorous fermentation period. When the reducing sugar degree is less than or equal to 4g/L, squeezing and filtering, separating peel and residue, adding SO into the filtrate2(60mg/L) the fermentation was terminated to obtain a base liquor. Standing the wine base at 15 deg.C for 3 months to obtain Cistanchis herba flavor type Cabernet Sauvignon dry red wine.
Example 10
The preparation method of the cistanche flavor type cabernet sauvignon dry red wine comprises the following steps:
selecting 100 parts of fresh cabernet sauvignon, removing stems, squeezing and crushing, crushing cistanche through a crusher, sieving with a 60-mesh sieve, and mixing 2 parts of cistanche powder with grapes. Carrying out ultrasonic auxiliary pretreatment on the mixed fruit pulp raw material under the following ultrasonic conditions: treating at a frequency of 40KHZ and a temperature of 60 deg.C for 40 min; adding SO into the ultrasonically treated fruit pulp2(50mg/L) and is cold-dipped at the low temperature of 4 ℃ for 48 h. Adding white sugar to adjust sugar degree to 240g/L, inoculating Saccharomyces cerevisiae seed solution at an inoculum size of 5%, and fermenting at 22 deg.C for 7 days, wherein the cap is pressed 2 times per day during vigorous fermentation period. When the reducing sugar degree is less than or equal to 4g/L, extrudingFiltering, separating peel and residue, adding SO into the filtrate2(60mg/L) the fermentation was terminated to obtain a base liquor. Standing the wine base at 15 deg.C for 3 months to obtain Cistanchis herba flavor type Cabernet Sauvignon dry red wine.
Comparative example 5
The preparation method of the cistanche flavor type cabernet sauvignon dry red wine comprises the following steps:
selecting 100 parts of fresh cabernet sauvignon, removing stems, squeezing and crushing, crushing cistanche through a crusher, sieving with a 60-mesh sieve, and mixing 1 part of cistanche powder with grapes. Adding SO into the mixed fruit pulp raw material2(50mg/L) and is cold-dipped at the low temperature of 4 ℃ for 48 h. Adding white sugar to adjust sugar degree to 240g/L, inoculating Saccharomyces cerevisiae seed solution at an inoculum size of 5%, and fermenting at 22 deg.C for 7 days, wherein the cap is pressed 2 times per day during vigorous fermentation period. When the reducing sugar degree is less than or equal to 4g/L, squeezing and filtering, separating peel and residue, adding SO into the filtrate2(60mg/L) the fermentation was terminated to obtain a base liquor. Standing the wine base at 15 deg.C for 3 months to obtain Cistanchis herba flavor type Cabernet Sauvignon dry red wine.
Comparative example 6
The preparation method of the cistanche flavor type cabernet sauvignon dry red wine comprises the following steps:
selecting 100 parts of fresh cabernet sauvignon, removing stems, squeezing and crushing, crushing cistanche through a crusher, sieving with a 60-mesh sieve, and mixing 2 parts of cistanche powder with grapes. Adding SO into the mixed fruit pulp raw material2(50mg/L) and is cold-dipped at the low temperature of 4 ℃ for 48 h. Adding white sugar to adjust sugar degree to 240g/L, inoculating Saccharomyces cerevisiae seed solution at an inoculum size of 5%, and fermenting at 22 deg.C for 7 days, wherein the cap is pressed 2 times per day during vigorous fermentation period. When the reducing sugar degree is less than or equal to 4g/L, squeezing and filtering, separating peel and residue, adding SO into the filtrate2(60mg/L) the fermentation was terminated to obtain a base liquor. Standing the wine base at 15 deg.C for 3 months to obtain Cistanchis herba flavor type Cabernet Sauvignon dry red wine.
Comparative example 7
The preparation method of the cistanche flavor type cabernet sauvignon dry red wine comprises the following steps:
selecting fresh Cabernet Sauvignon 100 parts, removing stalks, squeezing, crushing, and making into cistancheCrushing the paste by a crusher, sieving by a 60-mesh sieve, and mixing 3 parts of cistanche powder with the grapes. Adding SO into the mixed fruit pulp raw material2(50mg/L) and is cold-dipped at the low temperature of 4 ℃ for 48 h. Adding white sugar to adjust sugar degree to 240g/L, inoculating Saccharomyces cerevisiae seed solution at an inoculum size of 5%, and fermenting at 22 deg.C for 7 days, wherein the cap is pressed 2 times per day during vigorous fermentation period. When the reducing sugar degree is less than or equal to 4g/L, squeezing and filtering, separating peel and residue, adding SO into the filtrate2(60mg/L) the fermentation was terminated to obtain a base liquor. Standing the wine base at 15 deg.C for 3 months to obtain Cistanchis herba flavor type Cabernet Sauvignon dry red wine.
Testing of various indexes of cabernet sauvignon dry red wine
And (3) measuring the alcoholic strength, the total sugar, the pH value, the phenylethanoid glycoside content, the total phenol content, the total amount of volatile aroma substances and the DPPH free radical clearance rate of the wine. Wherein, the alcohol content and total sugar indexes are measured according to GB/T15038-2006 general analysis method for wine and fruit wine; the pH value is measured by a pH meter method; the phenylethanoid glycoside content is determined by high performance liquid chromatography; the method for measuring the total phenol content adopts a Folin phenol method; measuring the total amount of volatile aroma substances by adopting a headspace solid-phase microextraction gas chromatography-mass spectrometry combined method; DPPH free radical clearance is determined by diphenyl-2-trinitrophenylhydrazine method. The specific determination method is as follows:
1. determination of Total phenol content
Preparing a gallic acid standard sample solution with the concentration of 80% methanol, and adding distilled water into a 10mL volumetric flask to obtain standard sample solutions with the concentration of 0.1mL, 0.25mL, 0.5mL, 0.75mL and 1.0mL respectively to reach 10mL, wherein the standard sample solutions are 10 mug/mL, 25 mug/mL, 50 mug/mL, 75 mug/mL and 100 mug/mL. According to the light absorption values of the gallic acid standard substances with different concentration gradients, a linear regression equation with Y being 0.0095x +0.0257 and R being20.999. Taking 0.5mL of sample diluted by 10 times, adding 2.5mL of Folin phenol solution, shaking thoroughly, water bathing in 50 deg.C water bath for 5min, cooling, adding 2mL of 75g/L Na2CO3After shaking sufficiently, the mixture was reacted at room temperature in the dark for 30min, and then the absorbance at 760nm was measured. The total phenol content in the sample is expressed as the content of gallic acid in mg/L.
2. DPPH radical scavenging Rate determination
2mL of the 10-fold diluted sample was aspirated, 2mL of a 0.1mmol/L solution of DPPH (1, 1-diphenyl-2-trinitrophenylhydrazine, 1, 1-diphenyl-2-piperidinylhydrazine) in 80% methanol was added thereto, the mixture was shaken up and then left to stand in the dark for 30min, and the absorbance A1 was measured at 517 nm.
DPPH clearance was calculated as follows:
DPPH clearance ═ 1- (A1-A2)/A0). times.100%
Wherein, A0 is the absorbance value of the sample at 517nm replaced by equal volume of distilled water; a1 is the absorbance at 517nm of a mixture of 2mL of sample and 2mL of DPPH; a2 is DPPH the absorbance at 517nm was replaced by an equal volume of ethanol solution.
3. Volatile aroma measurement
Using a pipette to transfer 5mL of sample into a 20mL headspace extraction sample bottle, adding 1.5g of NaCL, 15 μ L of internal standard 2-octanol and a rotor, immediately closing the cover, balancing for 20min at 40 ℃ and 500r/min, inserting an aged extraction head (50/30 μm DVB/CAR/PDMS) into the top of the sample extraction bottle, extracting for 40min at 40 ℃, taking out the extraction head, inserting the extraction head into a GC-MS sample inlet, and thermally analyzing for 8min at 250 ℃.
The GC-MS conditions were: using a DB-225MS capillary chromatography column; carrier gas: helium (1 mL/min); temperature programming: maintaining at 33 deg.C for 1min, heating to 72 deg.C at 3/min, and maintaining for 0 min; heating to 78 deg.C at 3 deg.C/min, and maintaining for 2 min; then keeping the temperature for 2 minutes from 3 ℃/min to 99 ℃; then keeping the temperature at 3 ℃/min to 140 ℃ for 1 minute; then keeping the temperature at 6 ℃/min to 160 ℃ for 0 minute; then held at 8 deg.C/min to 220 deg.C for 2 minutes. The temperature of the transmission line is 280 ℃, and the injection temperature is 250 ℃; the ionization mode is electron bombardment ionization source (EI); the ion source temperature is 230 ℃; the mass scan range m/z50-550, scans at 1s intervals.
Performing aroma analysis by GC-MS analysis software, analyzing and determining the quality of each substance by comparing NIST Library matching degree and retention time, and adding the internal standard substance 2-octanol with the same concentration for quantification during each detection. Content of each aroma substance (μ g/L) ═ peak area of each component/area of internal standard substance × concentration of internal standard substance (μ g/L).
4. Determination of phenylethanoid glycoside content
Extracting 20mL of sample with 60mL of ethyl acetate for 3 times, combining organic phases, concentrating at 37 deg.C under reduced pressure with a rotary evaporator to dryness, diluting the residue with chromatographic grade methanol to 2mL, and filtering with 0.22 μm organic filter membrane before on-machine detection. Using a Waters hplc-2998 photodiode array detector, column:
c18(4.6 mm. times.250 mm), 5 μm; mobile phase: acetonitrile-methanol-1% acetic acid (10:13:77) was isocratic eluted; the flow rate is 1 mL/min; the column temperature is 30 ℃; the sample injection volume is 10 mu L; detection wavelength: 330 nm. The qualitative and quantitative method comprises the following steps: the echinacoside and the verbascoside are prepared into different concentrations and are measured on a computer, and a standard curve is drawn by taking the content of each standard substance as a horizontal coordinate and the area as a vertical coordinate. Qualitative according to retention time and 2998 spectrogram, and quantitative by external standard method, and calculating phenylethanoid glycoside content by using the sum of echinacoside and verbascoside.
The above measurement results are shown in tables 1 to 4, where table 1 reflects the basic index of perilla odor type cabernet sauvignon dry red wine, table 2 reflects the volatile aroma composition and content of perilla odor type cabernet sauvignon dry red wine, table 3 reflects the basic index of cistanche cabernet sauvignon dry red wine, and table 4 reflects the volatile aroma composition and content of cistanche cabernet sauvignon dry red wine.
TABLE 1
Note: the difference in letters after the same column of numbers indicates a significant difference (p < 0.05).
As can be seen from Table 1, the alcohol content and total sugar content of the wine of each treatment group have no significant difference, and the total sugar content of the wine of each group has no significant difference. As can be seen from comparative examples 1 to 4, when perilla was added to wine, the pH, total phenols and DPPH radical scavenging rate of wine tended to increase gradually as the amount of added perilla increased; however, when the amount of perilla added reaches 2%, although the prepared wine has a high total phenol content and a high DPPH radical clearance, perilla is too heavy in taste and poor in mouthfeel; therefore, the addition of 1% of perilla in the wine fermentation can ensure higher total phenol content and DPPH free radical clearance rate, weaken the green taste of the prepared wine, and have soft mouthfeel, grape fruit fragrance and perilla fragrance. From examples 1-5, it can be seen that when an ultrasonic process is used to assist in the pretreatment of the pulp raw material in the preparation of perilla dry red wine, the total phenol content and DPPH free radical clearance of perilla dry red wine can be significantly improved; the temperature and time of the ultrasonic treatment have significant influence on the improvement of the antioxidation, wherein when the treatment is carried out at 40 ℃ for 40min, the total phenol content and DPPH free radical clearance of the prepared perilla dry red wine are significantly higher than those of other groups.
TABLE 2
Note: in Table 2, "-" indicates no detection.
As can be seen from table 2, the addition of perilla in the preparation of wine can significantly increase the total amount of volatile aroma substances in the prepared wine, wherein when the addition amount of perilla is 1%, the total amount of volatile aroma substances in the wine is higher than other addition amounts. It is noted that when the addition amount of perilla was 2% (comparative example 4), although the contents of aldehydes, ketones, hydrocarbons, terpenes and isoprenoids were increased, the contents of alcohols and esters were decreased, so that the total amount of volatile aroma substances in the wine was rather lower than that of the wine with the addition amount of perilla of 1% (comparative example 3), which indicates that an excessive amount of perilla affected the production of alcohol and esters in the wine.
When no perilla was added (comparative example 1), 59 volatile substances were detected in the prepared wine; when perilla was added, the types of aroma substances in the wine were also significantly increased, and when 1% of perilla was added, the types of aroma substances were 78. When no ultrasonic treatment was performed, the total amount of volatile aroma was significantly lower than the wine prepared after ultrasonic treatment, indicating that ultrasonic-assisted pulp pretreatment during the preparation process can further increase the total amount of volatile aroma in the wine. Therefore, the method of the invention not only can improve the types of aroma substances in the wine and enrich the taste of the wine, but also can further improve the content of volatile aroma substances, so that the taste of the wine is mellow and rich.
In grape fruits, terpenes and isoprenoid substances have extremely low threshold values and pleasant aroma, have important aroma generation potential and are important components for determining the aroma quality of grapes and wine. As can be seen from table 2, after the perilla was added, the types and contents of terpenes and norisoprenes in the wine were significantly increased, and the ultrasonic pretreatment process could promote the increase of the contents of the two types of substances.
TABLE 3
Note: differences in letters after the same column number in table 3 indicate significant differences (p < 0.05).
As can be seen from Table 3, the alcohol content and total sugar content of the wines of the respective treatment groups were not significantly different from each other in terms of alcohol content and total sugar index. From comparative examples 5 to 6, it can be seen that when cistanche was added to wine, the pH, total phenol, phenylethanoid glycoside content, DPPH radical clearance of wine tended to increase gradually as the amount of cistanche added increased; however, when the amount of cistanche added reaches 3%, although the prepared wine has high total phenol content, phenylethanoid glycoside content and DPPH free radical scavenging rate, the bitter taste is aggravated and the taste is poor; therefore, the cistanche salsa added in the wine fermentation can ensure higher total phenol content, phenylethanoid glycoside content and DPPH free radical clearance rate, and can also reduce the green taste of the prepared wine and make the wine soft in taste. From examples 6-10, it can be seen that when an ultrasonic process is adopted to assist the pretreatment of the fruit pulp raw material in the preparation of the cistanche dry red wine, the total phenol content, the phenylethanoid glycoside content and the DPPH free radical clearance of the cistanche dry red wine can be significantly improved; the temperature and time of ultrasonic treatment have significant influence on the improvement of the antioxidation, wherein when the treatment is carried out at 40 ℃, 40min and 60 ℃ for 40min, the total phenol content and the phenylethanoid glycoside content of the prepared cistanche dry red wine are significantly higher than those of other groups, and the DPPH free radical clearance rate is higher.
TABLE 4
Note: in Table 4, "-" indicates no detection.
As can be seen from table 4, the addition of cistanche deserticola in the preparation of wine can significantly increase the types and the total amount of volatile aroma substances in the prepared wine, wherein when the addition amount of cistanche deserticola is 3%, the total amount of volatile aroma substances in the wine is higher than other addition amounts. From comparative examples 5 to 7, 11 types of volatile aroma substances in the cabernet sauvignon dry red wine added with the cistanche powder are increased, the compounds are characteristic flavor substances of the cistanche and are mostly benzo-heterocyclic, heterocyclic and polyunsaturated fatty acids, wherein the benzo-cyclobutene, 2,3,4, 5-tetramethyl-2-cyclopentenone are medical intermediates, the cyclopentenone compounds have obvious physiological activity and are applied to the preparation of tumor cell proliferation inhibitors or anti-tumors and in the preparation of the tumor cell proliferation inhibitors, the benzofuran compounds have various biological activities such as histamine resistance, tumor resistance and arrhythmia resistance, and the polyunsaturated fatty acids have activities such as anti-inflammation, anti-proliferation and immunity improvement. When the amount of cistanche salsa added was 2% without sonication (comparative example 6), the total amount of volatile aroma substances was significantly lower than that of the wine prepared after sonication (examples 8-10), which indicates that the total amount of volatile aroma substances in the wine could be further increased by sonication-assisted pulp pretreatment during the preparation process. Therefore, the method of the invention not only can improve the types of aroma substances in the wine and enrich the taste of the wine, but also can further improve the content of volatile aroma substances, so that the taste of the wine is mellow and rich.
The foregoing is directed to preferred embodiments of the present invention, other and further embodiments of the invention may be devised without departing from the basic scope thereof, and the scope thereof is determined by the claims that follow. However, any simple modification, equivalent change and modification of the above embodiments according to the technical essence of the present invention are within the protection scope of the technical solution of the present invention.
Claims (9)
1. A preparation method of cabernet sauvignon dry red wine is characterized by comprising the following steps:
respectively crushing 90-110 parts of cabernet sauvignon and 0.5-8 parts of medicinal and edible plants, and mixing the crushed grapes and the medicinal and edible plants; performing ultrasonic-assisted pretreatment on the mixture, and then adding 50-100 mg/L SO2Carrying out cold soaking at low temperature for 12-72 h; adjusting the sugar degree to 200-250 g/L, inoculating saccharomyces cerevisiae seed liquid according to the inoculation amount of 0.5-5%, fermenting for 7-9 days at 18-28 ℃, and pressing a cap for 1-2 times per day in the vigorous fermentation period; when the reducing sugar degree is less than or equal to 4g/L, the peel and the residue are separated, and 60mg/L SO is added2Stopping fermentation to obtain wine base; and (3) placing the raw wine at 15-25 ℃ for 1-6 months to obtain the cabernet sauvignon dry red wine.
2. The method according to claim 1, wherein the plant is selected from perilla or cistanche.
3. The method according to claim 2, wherein the perilla is selected from one of whole-dried perilla leaves, half-dried perilla leaves and fresh perilla leaves.
4. The method according to claim 3, wherein the amount of the perilla is 0.5 to 2 parts by weight when the perilla is a whole dry perilla leaf; when the perilla is semi-dry perilla leaves, the number of parts is 1-4; when the purple perilla is fresh purple perilla leaves, the weight of the purple perilla leaves is 2-8 parts.
5. The method according to claim 2, wherein the amount of cistanche deserticola is 1 to 3 parts.
6. The preparation method according to claim 1, wherein the ultrasonic conditions of the ultrasonic-assisted pretreatment are as follows: the frequency is 40KHZ, the temperature is 20-60 ℃, and the treatment time is 20-60 min.
7. The method according to claim 1, wherein the low-temperature cold dipping is: standing and cold soaking for 12-72 hours at the low temperature of 4-15 ℃.
8. The method of claim 1, wherein the Saccharomyces cerevisiae seed solution is prepared by: inoculating saccharomyces cerevisiae into sterilized 3-5% glucose water, and culturing for 12h at 26 ℃; then inoculating into sterilized grape juice according to the inoculation amount of 3%, and culturing at 26 ℃ for 24h to obtain the saccharomyces cerevisiae seed liquid.
9. Cabernet sauvignon dry red wine prepared by the method of claims 1-8.
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Citations (4)
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| JPH0947277A (en) * | 1995-08-08 | 1997-02-18 | Reizo Zushi | Post-processing for wine characterized by adding red perilla to heated wine |
| CN104474417A (en) * | 2014-11-11 | 2015-04-01 | 重庆利莫里亚生物科技有限公司 | Medicinal-edible homologous traditional Chinese medicine composition and use thereof and grape wine and preparation method of grape wine |
| CN110951563A (en) * | 2019-12-19 | 2020-04-03 | 北京百利生葡萄酒业有限公司 | Brewing method of herbal wine |
| CN112779105A (en) * | 2019-11-08 | 2021-05-11 | 南方葡萄沟酒庄有限公司 | Brewing method of spine grape wine |
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2021
- 2021-12-23 CN CN202111589180.8A patent/CN114032151A/en active Pending
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|---|---|---|---|---|
| JPH0947277A (en) * | 1995-08-08 | 1997-02-18 | Reizo Zushi | Post-processing for wine characterized by adding red perilla to heated wine |
| CN104474417A (en) * | 2014-11-11 | 2015-04-01 | 重庆利莫里亚生物科技有限公司 | Medicinal-edible homologous traditional Chinese medicine composition and use thereof and grape wine and preparation method of grape wine |
| CN112779105A (en) * | 2019-11-08 | 2021-05-11 | 南方葡萄沟酒庄有限公司 | Brewing method of spine grape wine |
| CN110951563A (en) * | 2019-12-19 | 2020-04-03 | 北京百利生葡萄酒业有限公司 | Brewing method of herbal wine |
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| 梅全喜等: "现代中药药理与临床应用手册", 中国中医药出版社, pages: 48 - 49 * |
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