CN114134000A - Fruit wine fermentation method - Google Patents
Fruit wine fermentation method Download PDFInfo
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- CN114134000A CN114134000A CN202111550884.4A CN202111550884A CN114134000A CN 114134000 A CN114134000 A CN 114134000A CN 202111550884 A CN202111550884 A CN 202111550884A CN 114134000 A CN114134000 A CN 114134000A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Abstract
The invention discloses a fruit wine fermentation method, and relates to the technical field of fruit wine and fruit vinegar. The fruit wine fermentation method comprises a yeast propagation fermentation stage and a fruit wine fermentation stage which are sequentially carried out, wherein the yeast propagation fermentation stage is carried out in a multi-stage seed propagation mode, the first-stage seed propagation is carried out by mixing and propagating recovered fruit juice and activated dry yeast, each subsequent stage of propagation is carried out by propagating fermented liquor and recovered fruit juice base material after the last stage of seed propagation, and when the number content of yeast in each stage of propagation reaches 1-3 multiplied by 108After the seeds are cultured per mL, the seeds enter the next stage for expanding culture; and in the multi-stage seed expanding culture process, the oxygen introduction volume is gradually reduced, and the expanding culture temperature is gradually reduced. The expanding culture time and the fruit wine fermentation time can be obviously shortened by improving the expanding culture process and the fruit wine fermentation process, and the method is suitable for large-capacity fruit wine fermentation.
Description
Technical Field
The invention relates to the technical field of fruit vinegar of fruit wine, in particular to a fruit wine fermentation method.
Background
With the rise of low alcohol wine products in China, the attention and market demand of fruit wine are rising year by year. The brewing process of fruit vinegar for beverage is a complex microbial metabolism process, and is made up by using fruit or concentrated fruit juice (pulp) as main raw material and adopting the processes of alcoholic fermentation (fruit wine fermentation) and acetic acid fermentation. Based on this, fruit wine fermentation becomes an important foundation in fruit vinegar fermentation.
In the process of fermenting the fruit vinegar for the beverage, the fruit wine fermentation link is crucial to retain the inherent flavor substances and nutritional ingredients in the fruits, the fermentation process needs to be kept at the low temperature of 16-23 ℃, the fermentation time is generally 15-20 days, and the comprehensive energy consumption cost of the production is high. On the other hand, in order to meet the requirement of industrial production, large-capacity single-batch fruit wine fermentation is imperative, but the fermentation time can be correspondingly prolonged along with the increase of the fermentation liquid amount, and the method is also an examination on the tolerance capability and the wine production capability of yeast.
Therefore, in order to improve the productivity, save energy, reduce consumption and improve the production efficiency, a high-yield and high-efficiency fruit wine fermentation process which can improve the yeast tolerance and shorten the fermentation time must be developed.
Disclosure of Invention
The invention aims to provide a fruit wine fermentation method, which aims to remarkably shorten the time of propagation and fruit wine fermentation.
The invention is realized by the following steps:
in the first aspect, the invention provides a fruit wine fermentation method, which comprises a yeast propagation fermentation stage and a fruit wine fermentation stage which are sequentially carried out, wherein the yeast propagation fermentation stage is carried out in a multi-stage seed propagation mode, the first-stage seed propagation is carried out by mixing and propagating restored fruit juice and activated dry yeast, each subsequent stage of propagation is carried out by propagating fermented liquor obtained after the previous-stage seed propagation and a restored fruit juice base material, and when the number content of yeast in each stage of propagation reaches 1-3 multiplied by 108After the seeds are cultured per mL, the seeds enter the next stage for expanding culture;
controlling the volume ratio of air introduced per hour to fermented mash to be 5-7:1 during primary seed expansion culture, and controlling the expansion culture temperature to be 26-29 ℃;
in the multi-stage seed expanding culture process, the oxygen introduction volume is gradually reduced, the expanding culture temperature is gradually reduced, and the difference between the final stage seed expanding culture temperature and the fermentation temperature in the fruit wine fermentation stage is within 5 ℃;
the fermentation temperature of the fruit wine fermentation stage is 15-25 ℃.
In an alternative embodiment, the yeast propagation fermentation stage comprises a primary seed propagation, a secondary seed propagation and a tertiary seed propagation in sequence.
In an alternative embodiment, the volume ratio of the air introduced per hour to the fermented mash is controlled to be 4-6:1 during the secondary seed expansion culture, and the expansion culture temperature is controlled to be 23-26 ℃.
In an alternative embodiment, during the three-stage seed expanding culture, the expanding culture temperature is controlled to be 20-23 ℃, the two-stage aeration is carried out, the volume ratio of the air introduced per hour to the fermented mash is controlled to be 3-4:1 within 8-10h of the expanding culture, and then the volume ratio of the air introduced per hour to the fermented mash is controlled to be 4-5: 1.
In an optional embodiment, after the second-stage seed expanding culture is finished, returning 1-2% of fermented mash in volume ratio to the fermentation tank for the first-stage seed expanding culture to carry out next batch of stepwise expanding culture fermentation, and transferring the rest fermented mash to the fermentation tank for the third-stage seed expanding culture; preferably, in the processes of second-stage seed expanding culture and third-stage seed expanding culture, the coefficient of liquid filled in the expanding culture fermentation tank is controlled to be 0.7-0.8, the seed liquid transferred into the tank in the previous-stage expanding culture accounts for 8-12% of the volume of the liquid filled in the fermentation tank, and the rest is the recovered fruit juice; preferably, each round of passage progressive expanding culture is carried out from the previous generation second-level seed expanding culture to the next generation first-level seed expanding culture, the passage expanding culture fermentation is controlled within 5 generations, and after 5 generations, the next round of passage progressive expanding culture fermentation is carried out by adopting active dry yeast again.
In an alternative embodiment, the fermentation time of the wine fermentation stage is controlled to achieve the following conditions: the content of soluble solid is less than or equal to 8 percent, and the reduction range of the Brix value within 24 hours is less than or equal to 0.1-0.2 percent;
preferably, the fermentation process adopts a mode of non-tank top pressure fermentation.
In an optional embodiment, when the fruit wine is fermented for 12-24h in the fermentation stage, air is introduced into the fermentation tank for less than or equal to 20min, the pressure in the aeration process control tank is less than or equal to 0.6bar, and the pressure in the fermentation process control tank is less than or equal to 0.3 bar.
In an alternative embodiment, the raw fermenter material is pressed into another fermenter completely at the 18 th to 36 th hour of the fermentation in the wine fermentation stage.
In an optional embodiment, the method further comprises directly performing centrifugal treatment and then fine filtration after the fruit wine fermentation stage; preferably, the fine filtration is performed by candle fine filtration.
In an alternative embodiment, the reconstituted juice is at least one of apple juice, hawthorn juice, and grape juice.
The invention has the following beneficial effects: by adopting a multi-stage seed expanding culture mode and accurately controlling the air inlet amount and the expanding culture temperature during each stage of expanding culture, the expanding culture temperature of the last stage of seeds is close to the anaerobic fermentation temperature, the expanding culture time and the fruit wine fermentation time can be obviously shortened by improving the expanding culture process, and the method is suitable for large-capacity fruit wine fermentation.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.
FIG. 1 is a process flow diagram of a fruit wine fermentation method provided by the embodiment of the invention;
FIG. 2 is a yeast number increase curve of different aeration processes in the propagation section;
FIG. 3 is a sugar degree decreasing curve of a main fermentation section of different culture expanding and aeration processes;
FIG. 4 is a curve showing the variation of OD values of fermentation liquids in different processes of a fruit wine fermentation stage;
FIG. 5 is the variation curve of sugar content and alcohol content of the fermentation liquor of different processes in the fruit wine fermentation stage.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
Aiming at the problem of long fermentation time of the existing fruit wine fermentation process, the inventor improves the propagation and anaerobic fermentation process to achieve the purpose of obviously shortening the propagation time and the fermentation time.
The embodiment of the invention provides a fruit wine fermentation method, and please refer to fig. 1, which comprises a yeast propagation fermentation stage, a fruit wine fermentation stage and a post-treatment stage which are sequentially carried out.
S1, yeast culture expanding and fermenting stage
The yeast expanding culture fermentation stage is carried out by adopting a multi-stage seed expanding culture mode, the first stage seed expanding culture is carried out by adopting the mixing and expanding culture of recovered fruit juice and activated dry yeast, the subsequent expanding culture of each stage is carried out by mixing fermented mash obtained after the expanding culture of the previous stage seed and a recovered fruit juice base material, and when the content of yeast bacteria reaches 1-3 multiplied by 10 in each stage of expanding culture, the yeast bacteria content is increased8And (4) after one seed/mL, performing next-stage seed expanding culture.
That is, the first stage of seed expansion culture is performed by mixing and expanding the recovered fruit juice and activated dry yeast until the yeast count content reaches 1-3 × 108Transferring the seeds/mL to a second-stage seed culture-expanding fermentation tank, mixing with the recovered fruit juice base material prepared in advance in the fermentation tank, and culturing until the yeast number reaches 1-3 × 108Transferring the seeds/mL to a fermentation tank for three-stage seed expanding culture, and repeating the steps in the same way to carry out the step-by-step expanding culture.
In order to shorten the propagation time remarkably, the parameters of each stage need to be controlled accurately: controlling the volume ratio of air introduced per hour to fermented mash to be 5-7:1 during primary seed expansion culture, and controlling the expansion culture temperature to be 26-29 ℃; in the multi-stage seed expanding culture process, the oxygen introduction volume is gradually reduced, the expanding culture temperature is gradually reduced, and the difference between the final stage seed expanding culture temperature and the fermentation temperature in the fruit wine fermentation stage is within 5 ℃.
The oxygen is continuously introduced in the whole process of the propagation stage, and the oxygen introduction volume is gradually reduced, so that the phenomenon that the activity of yeast cell respiring enzymes is too strong and the activity of enzyme related to wine production is insufficient due to excessive oxygen introduction is avoided, and the influence is generated on the alcohol fermentation stage; the expanding culture temperature is gradually reduced, the temperature difference between the expanding culture and the fermentation is gradually reduced, and the influence on the yeast performance caused by the overlarge span from the expanding culture to the fermentation temperature is avoided.
In some embodiments, the yeast propagation fermentation stage comprises a first-stage seed propagation, a second-stage seed propagation and a third-stage seed propagation in sequence, and the three-stage seed propagation is more suitable, so that the propagation time can be significantly shortened.
Further, when the secondary seed is expanded, the volume ratio of the air introduced per hour to the fermented mash is controlled to be 4-6:1, and the expansion temperature is controlled to be 23-26 ℃. Specifically, the volume ratio of the air introduced per hour to the fermented mash can be 4:1, 5:1, 6:1, and the like, or can be any value between the adjacent proportional values; the propagation temperature may be 23 ℃, 24 ℃, 25 ℃, 26 ℃ or the like, or may be any value between adjacent temperature values.
Further, in the third-level seed expanding culture, the expanding culture temperature is controlled to be 20-23 ℃ (such as 20 ℃, 21 ℃, 22 ℃, 23 ℃ and the like), the two-stage aeration is carried out, the volume ratio of the air introduced per hour to the fermented mash is controlled to be 3-4:1 within 8-10h of the expanding culture, and then the volume ratio of the air introduced per hour to the fermented mash is controlled to be 4-5: 1. Specifically, the aeration volume ratio can be controlled to be 3:1, 3.5:1, 4:1 and the like within 8-10h of the expanding culture, and the subsequent aeration volume ratio can be controlled to be 4:1, 4.5:1, 5:1 and the like.
In the third stage of seed expansion, aeration is performed in two stages, the aeration rate is controlled in the early stage to a small extent, and the volume ratio of the aeration rate in the later stage to the aeration rate in the previous stage is approximately equal to the volume ratio of the aeration rate in the last stage, so that trace oxygen is left in the initial stage of anaerobic fermentation. Specifically, the oxygen introduction amount is not too high because the three-stage propagation is the intermediate stage of the connection of yeast proliferation and anaerobic fermentation, otherwise, the yeast adaptation period is prolonged because of the switching of the growth environment, and the fermentation time of the fruit wine is correspondingly prolonged. In the early stage of the three-stage propagation, the quantity of yeast in the fermentation liquor is small, the oxygen demand is correspondingly small, the quantity of yeast in the fermentation liquor is increased along with the increase of propagation time, the oxygen demand is increased, and two stages of aeration are arranged to meet the requirement of yeast propagation without excessive aeration.
Further, after the second-stage seed expanding culture is finished, the fermented mash with the volume ratio of 1-2% is returned to the fermentation tank for the first-stage seed expanding culture to carry out next batch of stepwise expanding culture fermentation, and the residual fermented mash is transferred to the fermentation tank for the third-stage seed expanding culture, so that the consumption of activated dry yeast during the first-stage seed expanding culture is reduced. In the processes of second-stage seed expanding culture and third-stage seed expanding culture, the coefficient of liquid filling in the expanding culture fermentation tank is controlled to be 0.7-0.8, the seed liquid transferred into the tank in the previous-stage expanding culture accounts for 8-12% of the volume of the liquid filling in the fermentation tank, and the rest is the recovered fruit juice; and (3) carrying out step-by-step expansion culture on each passage, wherein the expansion culture of the second-stage seeds of the previous generation enters the expansion culture of the first-stage seeds of the next generation, the expansion culture fermentation of the passages is controlled within 5 generations, and after the expansion culture fermentation of the passages exceeds 5 generations, the active dry yeast is adopted again to carry out step-by-step expansion culture fermentation of the next passage.
It should be noted that, in order to save the cost of dry yeast, the first generation of each 1 batch of fruit wine fermentation and propagation is performed by using active dry yeast, the second-stage propagation tank of the 1 st batch of fruit wine propagation is passed through the first-stage propagation tank of the 2 nd batch of fruit wine propagation, the 1 st cumulative propagation is added for 1 generation every passage, and the above operations are sequentially repeated and controlled within 5 generations. After 5 generations, new active dry yeast is needed to carry out the 6 th batch of expanding culture and progressive fermentation, and so on, and the 11 th batch adopts the active dry yeast.
Specifically, the reconstituted fruit juice may be at least one of apple juice, hawthorn juice and grape juice, or may be other fruit juice, which is not limited herein.
S2, fermenting fruit wine
The fruit wine fermentation is generally carried out under the anaerobic condition, the fermentation temperature is 15-25 ℃, and the fermentation is approximately at normal temperature. The fermentation time in the fruit wine fermentation stage is that the content of soluble solid matters is less than or equal to 8%, and the reduction range of the brix value in 24 hours is less than or equal to 0.1-0.2%, and the fermentation is completed after the condition is met.
In the actual operation process, a tank top pressure-free fermentation mode is adopted in the fermentation process, the volume of the fermentation tank is 60T or more, and the liquid filling coefficient is controlled to be 0.7-0.8.
In some embodiments, when the fruit wine is fermented for 12-24h in the fermentation stage, air is introduced into the fermentation tank for less than or equal to 20min, the pressure in the aeration process control tank is less than or equal to 0.6bar, and the pressure in the fermentation process control tank is less than or equal to 0.3 bar. The air can be continuously inflated or can be inflated in sections. Through the process of introducing trace oxygen at the initial fermentation stage, trace oxygen is added to the fermented mash, the uniformity of material mixing is facilitated, and the fermentation time is shortened.
In another embodiment, the raw fermenter material is pressed into another fermenter completely at the 18 th to 36 th hour of the fermentation in the wine fermentation stage. By the mode of tank switching, trace oxygen can be added into the fermented mash, materials are homogenized at the same time, and the effect that yeast is suspended in the fermentation liquor better is facilitated.
S3 post-processing stage
After the fruit wine fermentation stage, directly carrying out centrifugal treatment without cooling and then carrying out fine filtration. Most of yeast in the fermentation liquor is removed through centrifugal treatment, and then the sake product is obtained after fine filtration.
It should be noted that, most of the existing processes adopt the treatment of firstly reducing the temperature to below 10 ℃ to settle the yeast, and the embodiment of the application adopts the direct centrifugal treatment mode, so that the refrigeration cost can be saved, and the influence of dead yeast autolysis on the flavor of the fruit wine during the temperature reduction period can also be reduced.
Specifically, the fine filtration adopts a candle type fine filtration mode to better remove suspended matters in the sake and obtain a product with better purity. In other embodiments, the fine filtration may be performed in other manners, not limited to candle fine filtration.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
The comparative example provides a fruit wine fermentation method, which adopts the process route in figure 1 and comprises the following steps:
(1) first-stage seed expanding culture: mixing 0.03% of activated dry yeast and 80% of the apple juice in the fermentation tank, performing primary seed expansion culture, continuously introducing oxygen in the whole process, controlling the volume ratio of air introduced per hour to the volume of fermented mash in the tank to be 6:1, and performing expansion culture at 28 deg.C when the yeast content reaches 2 × 108Completing the first-stage seed expanding culture at the time of one seed/mL.
(2) And (3) secondary seed expanding culture: transferring the fermented mash obtained after the primary seed expansion culture to a fermentation tank for secondary seed expansion culture (the liquid filling coefficient is 0.8, the same below), and mixing with the recovered apple juice with 75% of the volume of the fermentation tank for expansion culture. Controlling the ratio of the volume of air introduced per hour to the volume of fermented liquor in the tank to be 5:1, and controlling the propagation temperature to be about 24 ℃, when the content of yeast number reaches 2 x 108Completing the second-stage seed expanding culture at the seed/mL.
(3) And (3) three-stage seed expanding culture: returning the fermented mash with the volume ratio of 1.5% obtained after the second-stage seed expanding culture to the first-stage seed expanding culture fermentation tank, transferring the residual fermented mash to the fermentation tank for third-stage seed expanding culture, and mixing and expanding culture with the apple recovered juice with the volume of 70% in the fermentation tank. The expanding culture temperature is about 21 ℃, the two-stage aeration is carried out, the volume ratio of the air introduced per hour to the fermented mash is controlled to be 3:1 within 8 hours of expanding culture, and then the volume ratio of the air introduced per hour to the fermented mash is controlled to be 4: 1. When the content of yeast bacteria reaches 2 × 108Completing the three-stage seed expanding culture at the seed/mL.
(4) Anaerobic fermentation of fruit wine: transferring one third of fermented mash obtained after the three-stage seed expansion culture into a fermentation tank, mixing with 70% of liquid-filled apple recovered juice in the fermentation tank for anaerobic fermentation of fruit wine, and fermenting at constant temperature (about 20 ℃) by adopting a tank-top-free pressure fermentation mode. And controlling the pressure in the tank to be less than or equal to 0.3bar in the fermentation process, and completing the fermentation when the conditions that the content of soluble solid matters is less than or equal to 8 percent and the Brix value is reduced by less than 0.1 percent within 24 hours are met.
(5) And (3) post-treatment: after the anaerobic fermentation stage of the fruit wine, directly carrying out centrifugal treatment without cooling, and then carrying out candle fine filtration and pasteurization to obtain a sake product.
Example 2
The present example provides a method for fermenting fruit wine, which adopts the process route shown in fig. 1, and is different from example 1 in the step (4), specifically as follows:
anaerobic fermentation of fruit wine: transferring one third of fermented mash obtained after three-stage seed expanding culture to an anaerobic fermentation tank for fruit wine anaerobic fermentation, mixing the fermented mash with recovered apple juice with 75% of the volume in the fermentation tank for fruit wine anaerobic fermentation, adopting a tank top-free pressure fermentation mode, fermenting at constant temperature (about 20 ℃), introducing air into the fermentation tank for 20min when fermenting for 12h in the fruit wine fermentation stage, controlling the pressure in the tank to be less than or equal to 0.6bar in the aeration process, and controlling the pressure in the tank to be less than or equal to 0.3bar in the fermentation process. When the conditions that the content of soluble solid is less than or equal to 8 percent and the reduction range of the brix value within 24 hours is less than 0.1 percent are met, the fermentation is finished.
Example 3
This example provides a method for fermenting fruit wine, which adopts the process route shown in fig. 1, and the difference from example 1 is only step (4), specifically as follows:
anaerobic fermentation of fruit wine: transferring one third of fermented mash obtained after the three-stage seed expanding culture to an anaerobic fermentation tank for fruit wine anaerobic fermentation, mixing the fermented mash with 70% of liquid filling recovery fruit juice in the fermentation tank for fruit wine anaerobic fermentation, adopting a tank top-free pressure fermentation mode, fermenting at constant temperature (about 20 ℃), and completely pressing the raw fermentation tank materials into the other fermentation tank when fermenting for 20 hours to finish the operation of tank pouring. And controlling the pressure in the tank to be less than or equal to 0.3bar in the fermentation process, and completing the fermentation when the conditions that the content of the brix value is less than or equal to 8 percent and the reduction range of the brix value is less than 0.1 percent within 24 hours are met.
Comparative example 1
The comparative example provides a fruit wine fermentation method, and the difference with the example 1 is only that: and (3) when the third-stage seed expansion culture is carried out in the step (3), two-stage ventilation is not adopted, and the volume ratio of the air introduced per hour to the fermented mash is controlled to be 3: 1.
Comparative example 2
The comparative example provides a fruit wine fermentation method, and the difference with the example 2 is only that: and (4) introducing sterile air for 30 min.
Comparative example 3
The comparative example provides a fruit wine fermentation method, and the difference with the example 2 is only that: the fermentation temperature was 26 ℃. The results show that the fermentation temperature of more than 25 ℃ causes overlarge yeast taste, and the taste of the product is influenced.
Comparative example 4
The comparative example provides a fruit wine fermentation method, and the difference with the example 2 is only that: aerating for 15-20min when fermenting for 18h, and aerating for 10-15min when fermenting for 24 h. The results show that: the product may have significant yeast off-taste.
It should be added that the inventor has tried many cases with poor effect, such as (1) oxygenation beyond the range defined in the present application leads to excessive propagation of yeast, resulting in fermented wine with low alcohol content and excessive yeast taste, and finally fermented wine and even fruit vinegar with poor flavor and yeast off-flavor. (2) Too high fermentation temperature of fruit wine can cause poor flavor of final products, and fruit vinegar prepared by fermenting the fruit wine can cause poor flavor of the products.
Test example 1
The propagation duration, the fruit wine fermentation duration and the parameters of the final product in the example 1 and the comparative example 1 are tested, the results are shown in the table 1, the specific graphs are shown in fig. 2 and fig. 3, and the control group in fig. 2 to fig. 3 is the example 3.
TABLE 1 comparison of different aeration process data at the propagation stage
| Item | Comparative example 1 | Example 1 |
| Three-level propagation time (h) | 25-30 | 18-22 |
| The fermentation time of fruit wine is long (h) | 290-312 | 221-258 |
| Final alcohol content (% vol) | 8.51-9.12 | 8.67-9.10 |
| Residual sugar in fruit wine fermentation (%) | 7.2-8.0 | 7.2-7.9 |
| Sugar alcohol conversion (%) | 93.8-95.9 | 94.6-96 |
As can be seen from the data in Table 1, the propagation stage of propagation of yeast is ensured to be good while the wine production performance of the yeast anaerobic fermentation stage is not affected by controlling the ventilation amount and gradually reducing the temperature, wherein the three-stage seed propagation adopts a two-stage ventilation process, different ventilation amounts are set according to the yeast growth stage, and the propagation time and the fruit wine fermentation time are both shortened.
Test example 2
The fermentation process of examples 1-3 was tested for fermentation duration, as well as product parameters, and the results are shown in Table 2, with the variation curves shown in FIGS. 4 and 5.
TABLE 2 comparison of fermentation data of different processes in fruit wine fermentation stage
Therefore, in the fruit wine fermentation stage, trace oxygen is kept in the fermentation liquor through trace oxygen introduction or tank inversion in the initial fermentation stage, which is beneficial to improving the activity of the yeast, and on the other hand, the yeast is uniformly suspended in the fermentation liquor, so that the contact area between the fermentation liquor and the yeast is increased, the utilization efficiency of the saccharides is accelerated in the main fermentation stage, and the effect of shortening the fermentation time is achieved.
Test example 3
The results of testing the effect of different aeration times in example 2 and comparative example 2 are compared and are shown in table 3.
TABLE 3 comparison of different aeration time data in fruit wine fermentation stage
| Item | Comparative example 2 | Example 2 |
| The fermentation time of fruit wine is long (h) | 173-185 | 176-185 |
| Residual sugar in fruit wine fermentation (%) | 7.2-7.5 | 7.2-7.7 |
| Final alcohol content (% vol) | 8.32-8.70 | 8.82-9.26 |
| Sugar alcohol conversion (%) | 91.2-94.8 | 96.5-98.7 |
| Further fermenting fruit vinegar to prepare beverage | Has yeast flavor | Has good flavor |
Therefore, in the fruit wine fermentation stage, the ventilation time is too long, part of carbohydrate substances in the fermented mash are excessively used for multiplication and consumption by yeast, so that the final alcohol content of the fruit wine is reduced, the sugar-alcohol conversion rate is reduced, meanwhile, the fruit wine is further fermented into fruit vinegar, and the fruit vinegar has thick yeast taste and poor flavor after being prepared into a beverage.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A fruit wine fermentation method is characterized by comprising a yeast propagation fermentation stage and a fruit wine fermentation stage which are sequentially carried out, wherein the yeast propagation fermentation stage is carried out in a multi-stage seed propagation mode, the first-stage seed propagation is carried out by mixing and propagating recovered fruit juice and activated dry yeast, each subsequent stage of propagation is carried out by propagating fermented liquor obtained after the previous-stage seed propagation and a recovered fruit juice base material, and when the content of yeast bacteria reaches 1-3 multiplied by 10 in each stage of propagation, the fruit wine fermentation method is characterized in that8After the seeds are cultured per mL, the seeds enter the next stage for expanding culture;
controlling the volume ratio of air introduced per hour to fermented mash to be 5-7:1 during primary seed expansion culture, and controlling the expansion culture temperature to be 26-29 ℃;
in the multi-stage seed expanding culture process, the oxygen introduction volume is gradually reduced, the expanding culture temperature is gradually reduced, and the difference between the final stage seed expanding culture temperature and the fermentation temperature in the fruit wine fermentation stage is within 5 ℃;
the fermentation temperature of the fruit wine fermentation stage is 15-25 ℃.
2. The wine fermentation process of claim 1, wherein the yeast propagation fermentation stage comprises a primary seed propagation, a secondary seed propagation and a tertiary seed propagation in sequence.
3. The fruit wine fermentation method according to claim 2, wherein during the secondary seed propagation, the volume ratio of air introduced per hour to fermented mash is controlled to be 4-6:1, and the propagation temperature is 23-26 ℃.
4. The fruit wine fermentation method according to claim 3, wherein in the third-level seed expanding culture, the expanding culture temperature is controlled to be 20-23 ℃, the two-stage aeration is carried out, the volume ratio of the air introduced per hour to the fermented mash is controlled to be 3-4:1 within 8-10h of expanding culture, and then the volume ratio of the air introduced per hour to the fermented mash is controlled to be 4-5: 1.
5. The fruit wine fermentation method according to claim 2, wherein after the secondary seed expansion culture is finished, 1-2% of fermented mash in volume is returned to the fermentation tank for the primary seed expansion culture to be passed for the next batch of stepwise expansion culture fermentation, and the rest fermented mash is transferred to the fermentation tank for the tertiary seed expansion culture;
preferably, in the processes of the second-stage seed expanding culture and the third-stage seed expanding culture, the liquid filling coefficient of an expanding culture fermentation tank is controlled to be 0.7-0.8, the seed liquid transferred into the tank in the previous-stage expanding culture accounts for 8-12% of the liquid filling volume of the fermentation tank, and the rest is the recovered fruit juice;
preferably, each round of passage progressive expanding culture is carried out from the previous generation second-level seed expanding culture to the next generation first-level seed expanding culture, the passage expanding culture fermentation is controlled within 5 generations, and after 5 generations, the next round of passage progressive expanding culture fermentation is carried out by adopting active dry yeast again.
6. The wine fermentation method according to claim 1, wherein the fermentation time of the wine fermentation stage is controlled to achieve the following conditions: the content of soluble solid is less than or equal to 8 percent, and the reduction range of the Brix value within 24 hours is less than or equal to 0.1-0.2 percent;
preferably, the fermentation process adopts a mode of non-tank top pressure fermentation.
7. The fruit wine fermentation method according to claim 6, wherein when the fruit wine is fermented for 12-24 hours in the fruit wine fermentation stage, air is introduced into the fermentation tank for less than or equal to 20 minutes, the pressure in the aeration process control tank is less than or equal to 0.6bar, and the pressure in the fermentation process control tank is less than or equal to 0.3 bar.
8. The wine fermentation process according to claim 6, wherein the whole of the raw fermentor material is pressed into another fermentor at 18-36h of fermentation in the wine fermentation stage.
9. The wine fermentation method according to claim 1, further comprising directly centrifuging and then fine filtering after the wine fermentation stage;
preferably, the fine filtration is performed in a candle type fine filtration mode.
10. The wine fermentation process of claim 1, wherein the reconstituted fruit juice is at least one of apple juice, hawthorn juice and grape juice.
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