CN114196495A - Medlar-fragrance medlar fermented wine and preparation method thereof - Google Patents
Medlar-fragrance medlar fermented wine and preparation method thereof Download PDFInfo
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- CN114196495A CN114196495A CN202111374484.2A CN202111374484A CN114196495A CN 114196495 A CN114196495 A CN 114196495A CN 202111374484 A CN202111374484 A CN 202111374484A CN 114196495 A CN114196495 A CN 114196495A
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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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
- C12G3/07—Flavouring with wood extracts, e.g. generated by contact with wood; Wood pretreatment therefor
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention provides a medlar-fragrance medlar fermented wine and a preparation method thereof, belonging to the field of fruit wine preparation processes. The preparation method comprises the following steps: 1) extracting dried fructus Lycii with water, and performing solid-liquid separation to obtain fructus Lycii residue and water extractive solution; adding pectinase into the obtained water extract for enzymolysis to obtain water extract; 2) drying, removing seeds and crushing the medlar residues obtained in the step 1), extracting with edible alcohol by alcohol, filtering the obtained alcohol extract, and concentrating to obtain alcohol extract concentrated solution; 3) mixing the water extract obtained in the step 1) and the alcohol extraction concentrated solution obtained in the step 2), adjusting the components of the mixed solution, inoculating and fermenting, carrying out solid-liquid separation, ageing, filtering and sterilizing to obtain the medlar-flavor medlar fermented wine. The medlar-flavor medlar fermented wine prepared by the method has stronger fragrance, fuller taste and richer nutrition.
Description
Technical Field
The invention belongs to the field of fruit wine preparation processes, and particularly relates to a medlar-flavor medlar fermented wine and a preparation method thereof.
Background
The traditional processing method of the medlar wine comprises a preparation method, a fermented wine and a soaking method, wherein the medlar wine prepared and produced by the fermentation method is beneficial to fully dissolving out water-soluble components in the medlar, and the high-degree wine soaking method is beneficial to fully dissolving out alcohol-soluble components in the medlar. Analysis and detection show that the alcohol soluble extract content of the dried Chinese wolfberry fruits is 46.7 percent, the alcohol soluble extract content of the dregs of the Chinese wolfberry fruits after water extraction is 29.1 percent, the alcohol soluble extract content of the wine lees after fermentation of the Chinese wolfberry fruits is 10.2 percent, and the alcohol soluble extract content of the Chinese wolfberry fruits after soaking in 62 percent vol high-degree white spirit is 8 percent. Fully indicates that the traditional production method of the medlar wine can not fully dissolve out the alcohol-soluble components in the medlar.
CN201911233189.8 plant fermented glutinous rice wine and its preparation method discloses a plant fermented glutinous rice wine and its preparation method: pulverizing caulis seu folium Ludwigiae Kadsurae Oblongifoliae, Coicis semen, and semen Phaseoli Radiati, extracting with ethanol and water, concentrating the extractive solution, mixing with testa oryzae, and sun drying to obtain plant distiller's yeast; steaming glutinous rice, mixing with plant distiller's yeast, performing solid state fermentation, and filtering to obtain the main component of glutinous rice wine. The method mainly adopts a solid state fermentation process, only alcohol extraction and water extraction are carried out on the plant distiller's yeast raw material, and alcohol extraction and water extraction are not carried out on the main raw material glutinous rice.
CN201510238840.6 "a new type warm-tonifying medlar wine" discloses a new type warm-tonifying medlar wine formula and its preparation method: extracting fructus Lycii, fructus Alpinae Oxyphyllae, rhizoma Polygonati, and cortex Cinnamomi with water respectively, making into fructus Lycii extract, fructus Alpinae Oxyphyllae extract, rhizoma Polygonati extract, and cortex Cinnamomi extract, and mixing at a certain ratio to obtain the novel warm tonifying type fructus Lycii wine.
CN201310175804.0 full juice fermented wine of fresh fructus Lycii and its preparation method discloses a full juice fermented wine of fresh fructus Lycii and its preparation method: fresh Chinese wolfberry fruit → sorting, cleaning → squeezing → enzymolysis → high temperature instantaneous sterilization → refrigeration → ultrafiltration concentration → fermentation → ageing → filtration → filling to obtain the Chinese wolfberry fruit full juice fermented wine.
CN201811023149.6 fermented Chinese wolfberry residue and aroma-enhanced Chinese wolfberry wine discloses a Chinese wolfberry wine production method for improving Chinese wolfberry wine aroma: pulping fresh fructus Lycii, filtering to obtain fructus Lycii residue, adding Bacillus clarkii liquid, fermenting to obtain fructus Lycii residue, soaking fermented fructus Lycii wine residue in fructus Lycii wine, filtering, and collecting wine to obtain fructus Lycii wine.
At present, most of the production processes of medlar fermented wine and compound wine are to ferment medlar with dregs (or without dregs) after crushing the medlar into medlar wine or mix medlar wine with other medicinal and edible congeners after water extraction, and the water extraction and the fermentation processes with dregs (or without dregs) can not fully dissolve alcohol solution in medlar, so that the medlar wine is not rich enough in fragrance.
Disclosure of Invention
The invention provides medlar-flavor medlar fermented wine and a preparation method thereof, which take the improvement of the flavor characteristics of medlar wine as a starting point and effectively overcome a plurality of defects of the existing medlar wine production method.
The invention provides a preparation method of medlar-flavor medlar fermented wine, which comprises the following steps:
1) extracting dried fructus Lycii with water, and performing solid-liquid separation to obtain fructus Lycii residue and water extractive solution; adding pectinase into the obtained water extract for enzymolysis to obtain water extract;
2) drying, removing seeds and crushing the medlar residues obtained in the step 1), extracting with edible alcohol by alcohol, filtering the obtained alcohol extract, and concentrating to obtain alcohol extract concentrated solution;
3) mixing the water extract obtained in the step 1) and the alcohol extraction concentrated solution obtained in the step 2), adjusting the components of the mixed solution, inoculating and fermenting, carrying out solid-liquid separation, ageing, filtering and sterilizing to obtain the medlar-flavor medlar fermented wine.
Further, in the step 1), the mass ratio of the dry medlar to the water is 1:5-1: 10;
the temperature of the water extraction is 70-75 ℃; the times of water extraction are 3 times, and the time of each water extraction is 40 minutes;
the addition amount of the pectinase is 100ppm-150 ppm;
the temperature of enzymolysis is 0-60 ℃.
Further, in the step 2), the drying is vacuum drying;
the mass ratio of the edible alcohol to the Chinese wolfberry residue is 1:3-1: 6;
the alcohol extraction is to dip for 1h and then extract for 2h by hot reflux;
the concentration is a distillation concentration, concentrated to 1/3-1/6 of the initial volume.
Further, in the step 3), the mass ratio of the alcohol extract concentrate to the water extract is 1: 25-1: 100;
the components of the mixed solution are adjusted as follows: adding 150g/L-250g/L white granulated sugar; with or without 80ppm to 100ppm potassium metabisulfite.
Further, in the step 3), the inoculation fermentation specifically comprises: firstly adding 0.1-0.4 g/L Angel non-brewing yeast, fermenting for 24h, then adding 0.1-0.4 g/L Saccharomyces cerevisiae to perform alcohol fermentation, wherein the fermentation temperature is 15-22 ℃, and the alcohol content after fermentation is 12-18% vol.
Further, the method also comprises the step 41): carrying out first distillation on the medlar-fragrance medlar fermentation wine obtained in the step 3), mixing the obtained first distillation wine, the alcohol extraction concentrated solution obtained in the step 2) and purified water, ageing and filtering to obtain the medlar-fragrance medlar blending wine.
Further, in step 41), the first distillation is carried out by using a red copper distiller, and after the first distillation, the first distilled liquor with the middle alcohol content of 64-68% vol is obtained after the first distillation and the removal of the foreshot and the feints;
the mass ratio of the first distilled liquor to the alcohol extraction concentrated solution is 20:1-200:1, and the alcohol content of the mixture added with the purified water is 38-52% vol.
Further, a step 42) is also included: and (3) carrying out second distillation on the medlar-fragrance medlar fermentation wine obtained in the step 3), mixing the obtained second distilled wine and the alcohol extraction concentrated solution obtained in the step 2), carrying out third distillation, and ageing the obtained third distilled wine to obtain the medlar-fragrance medlar distilled wine.
Further, in step 42), the second distillation is carried out by using a red copper distiller;
the volume ratio of the second distilled liquor to the alcohol extraction concentrated solution obtained in the step 2) is 1-10%: 1;
and after the third distillation, removing the foreshot and the feints to obtain third distilled liquor with the middle alcohol content of 64-68 vol%.
The invention also provides the medlar-flavor medlar fermentation wine prepared by any one of the preparation methods, the medlar-flavor medlar blending wine prepared by any one of the preparation methods, or the medlar-flavor medlar distilled wine prepared by any one of the preparation methods.
The invention has the following advantages:
according to the preparation method of the medlar-flavor medlar fermented wine provided by the invention, the medlar is treated by two solvents of water extraction and alcohol extraction, so that water-soluble substances and alcohol-soluble substances of the medlar are fully dissolved out, dry extracts of wine bodies are improved, and the generation of raw material fragrance of the medlar fermented wine is facilitated. In addition, in the inoculation fermentation link, the non-brewing yeast and the saccharomyces cerevisiae are cooperatively used, so that the fermentation aroma is more favorably generated, the plumpness of the medlar fermented wine is improved, and the medlar fermented wine is endowed with obvious flavor characteristics. The medlar-flavor medlar fermented wine has stronger fragrance, fuller taste and richer nutrition.
The preparation method of the medlar-fragrance medlar blended wine provided by the invention improves the sensory characteristics of the flavor of the medlar-fragrance medlar blended wine. The distilled liquor of the medlar is taken as base liquor, the medlar alcohol extract is added, and purified water is added to reduce the alcohol content to 38-52 vol%. The obtained fructus Lycii blended wine shows a change from milky bright yellow to clear light red with the increase of alcohol content, and mainly has the organoleptic characteristics of alcohol-soluble zeaxanthin, lycine red pigment and the like in different alcohol contents. The aroma characteristic substances mainly come from the aging aroma of the medlar distilled liquor and the raw material aroma of the alcohol extract, so that the medlar blended liquor has distinctive and distinctive flavor and sensory characteristics.
The preparation method of the wolfberry-flavor wolfberry distilled liquor provided by the invention endows the wolfberry-flavor wolfberry distilled liquor with fermentation flavor and raw material flavor. The wine which is added with the medlar alcohol extract and fermented by non-brewing yeast is used as base wine, after primary distillation, the medlar alcohol extract is mixed for secondary distillation, and finally the medlar aroma type medlar distilled wine with the middle alcohol content of 64-68 vol% is obtained, so that the medlar distilled wine not only has volatile aroma substances of the fermented wine, but also has volatile aroma components of aldoketone compounds, alcohol compounds, ester compounds and the like of the medlar raw material alcohol extract, and the medlar style characteristics of the medlar aroma type medlar distilled wine are more prominent.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. The embodiments and features of the embodiments of the present invention may be combined with each other without conflict.
The aroma components of the medlar wine mainly come from raw material aroma, fermentation aroma and aging aroma, the aroma substances of the medlar raw material mainly comprise ester compounds, aldehyde ketone compounds, carboxylic acid compounds and alcohol compounds, wherein part of the aldehyde ketone compounds, the alcohol compounds and the ester compounds are not completely dissolved in water, and the conventional water extraction process and the residue-carrying fermentation process cannot fully dissolve the aldehyde ketone compounds, the alcohol compounds and the ester compounds in wine.
The embodiment of the invention provides a preparation method of medlar-flavor medlar fermented wine, which comprises the following steps:
1) extracting dried fructus Lycii with water, and performing solid-liquid separation to obtain fructus Lycii residue and water extractive solution; adding pectinase into the obtained water extract for enzymolysis to obtain water extract;
2) drying, removing seeds and crushing the medlar residues obtained in the step 1), extracting with edible alcohol by alcohol, filtering the obtained alcohol extract, and concentrating to obtain alcohol extract concentrated solution;
3) mixing the water extract obtained in the step 1) and the alcohol extraction concentrated solution obtained in the step 2), adjusting the components of the mixed solution, inoculating and fermenting, carrying out solid-liquid separation, ageing, filtering and sterilizing to obtain the medlar-flavor medlar fermented wine.
According to the preparation method of the medlar-flavor medlar fermented wine provided by the embodiment of the invention, the medlar is treated by two solvents of water extraction and alcohol extraction, so that water-soluble substances and alcohol-soluble substances of the medlar are fully dissolved out, dry extracts of wine bodies are improved, and the generation of raw material fragrance of the medlar fermented wine is facilitated. In addition, in the inoculation fermentation link, the non-brewing yeast and the saccharomyces cerevisiae are cooperatively used, so that the fermentation aroma is more favorably generated, the plumpness of the medlar fermented wine is improved, and the medlar fermented wine is endowed with obvious flavor characteristics. The medlar-flavor medlar fermented wine has stronger fragrance, fuller taste and richer nutrition.
In one embodiment of the invention, in the step 1), the mass ratio of the dry medlar to the water is 1:5-1: 10.
Further, in the step 1), the temperature of the water extraction is 70-75 ℃; the number of water extractions was 3, and the time for each water extraction was 40 minutes.
Further, in the step 1), the addition amount of the pectinase is 100ppm to 150 ppm. It is to be noted that ppm specifically means mg/L.
Further, in the step 1), the temperature of the enzymolysis is 0-60 ℃.
In an embodiment of the present invention, in the step 2), the drying is vacuum drying.
Further, in the step 2), the mass ratio of the edible alcohol to the Chinese wolfberry residues is 1:3-1: 6.
Further, in the step 2), the volume concentration of the edible alcohol is 95%.
Further, in the step 2), the alcohol extraction is carried out by dipping for 1h and then carrying out hot reflux extraction for 2 h.
Further, in step 2), the pore size of the filtration is 0.45 μm.
Further, in step 2), the concentration is distillation concentration, and is concentrated to 1/3-1/6 of the initial volume.
In an embodiment of the present invention, in step 3), the mass ratio of the alcohol extract concentrate to the water extract is 1: 25-1:100.
Further, in the step 3), the components of the mixed solution are adjusted as follows: adding 150g/L-250g/L white granulated sugar; with or without 80ppm to 100ppm potassium metabisulfite.
Further, in the step 3), the inoculation fermentation specifically comprises: firstly adding 0.1g/L-0.4g/L Angel non-brewing yeast, fermenting for 24h, and then adding 0.1g/L-0.4g/L Saccharomyces cerevisiae to perform alcohol fermentation. The fermentation temperature is 15-22 ℃. It is noted that the temperature of the two fermentations is between 15 ℃ and 22 ℃. The alcohol content of the fermentation termination is 12% vol-18% vol.
In an embodiment of the present invention, the method further includes step 41): carrying out first distillation on the medlar-fragrance medlar fermentation wine obtained in the step 3), mixing the obtained first distillation wine, the alcohol extraction concentrated solution obtained in the step 2) and purified water, ageing and filtering to obtain the medlar-fragrance medlar blending wine.
Further, in the step 41), the first distillation is carried out by a red copper distiller, and after the first distillation, the first distilled liquor with the middle alcohol content of 64-68% vol is obtained after the first distillation and the removal of the foreshot and the feints.
Further, in the step 41), the mass ratio of the first distilled liquor to the alcohol extraction concentrated solution is 20:1-200:1, and the alcohol content of the mixture added with the purified water is 38-52% vol.
In an embodiment of the present invention, the method further includes step 42): and (3) carrying out second distillation on the medlar-fragrance medlar fermentation wine obtained in the step 3), mixing the obtained second distilled wine and the alcohol extraction concentrated solution obtained in the step 2), carrying out third distillation, and ageing the obtained third distilled wine to obtain the medlar-fragrance medlar distilled wine.
Further, in step 42), the second distillation is performed using a red copper distiller.
Further, in the step 42), the volume ratio of the second distilled liquor to the alcohol extraction concentrated solution obtained in the step 2) is 1% -10%: 1.
further, in the step 42), after the third distillation, the foreshot and the feints are removed, and the third distilled liquor with the middle alcohol content of 64-68 vol% is obtained. Namely, the ageing is carried out on the third distilled liquor with the middle-stage alcohol content of 64-68% vol.
The embodiment of the invention also provides the medlar-flavor medlar fermented wine prepared by any one of the preparation methods.
The embodiment of the invention also provides the medlar-flavor medlar blended wine prepared by any one of the preparation methods.
The embodiment of the invention also provides the medlar-flavor medlar distilled liquor prepared by any one of the preparation methods.
The present invention will be described in detail with reference to examples.
Example 1Preparation of medlar-fragrance medlar fermented wine
(1) Weighing 100kg of dried lycium barbarum into an extraction tank, adding 700kg of purified water, heating to 73 ℃, starting timing, circulating once every ten minutes, preserving heat for 40min, and extracting an extracting solution into an enzymolysis tank; adding 700kg of purified water into the extraction tank, heating to 73 ℃, timing, circulating once every ten minutes, preserving heat for 40min, extracting the extracting solution into the enzymolysis tank, and extracting for three times in the same way to obtain a water extract; extracting and separating the obtained Chinese wolfberry residue for later use;
(2) measuring the water extract to 1850L by liquid level meter, adding 185g pectinase when the temperature is reduced to 60 deg.C, and starting enzymolysis;
(3) heating and drying the medlar residues obtained in the step (1) by using a vacuum dryer, removing medlar seeds by using a screen, crushing by using a crusher, weighing 55kg of medlar seeds, adding the medlar seeds into a reflux extraction tank, adding 220kg of 95% vol edible alcohol, soaking for 1h, then carrying out reflux extraction for 2h, filtering an alcohol extract by using a 0.45-micrometer membrane filter, pumping the alcohol extract into a concentration tank, metering the alcohol extract into 200L by using a liquid level meter, and carrying out distillation concentration to 50L to obtain an alcohol extract concentrate;
(4) mixing the water extract and ethanol extract concentrate into a fermentation tank, measuring by a liquid level meter to 1900L, and measuring sugar degree to 52g/L and alcohol degree to 2.5% vol; adding 160g of potassium metabisulfite and 288.8kg of white granulated sugar, and circulating for 10 minutes;
(5) activating 190g of Angel non-brewing yeast, adding the mixed solution, beating and circulating once, after fermenting for 24 hours, activating 285g of saccharomyces cerevisiae, adding the fermentation liquor, beating and circulating once, controlling the temperature to 15-22 ℃ when the fermentation liquor has obvious bubbles, beating and circulating for 1-2 times every day; measuring the alcohol content and the sugar content every two days, and when the alcohol content is more than 12% vol and the residual sugar is less than 4g/L, measuring the alcohol content to be 12.8% vol, and stopping fermentation;
(6) and (3) carrying out solid-liquid separation on the obtained fermentation liquor, transferring the fermentation liquor into a brewing tank for low-temperature brewing, adding bentonite according to 2g/L for degumming, filtering, sterilizing and packaging to obtain the medlar-fragrance medlar fermentation liquor.
Comparative example 1Preparation of common medlar fermentation wine
The reaction procedure is basically the same as that in example 1, except that the medlar residue is not subjected to alcohol extraction, and the alcohol extraction concentrated solution is not fermented. The method specifically comprises the following steps:
(1) weighing 100kg of dried lycium barbarum into an extraction tank, adding 700kg of purified water, heating to 73 ℃, starting timing, circulating once every ten minutes, preserving heat for 40min, and extracting an extracting solution into an enzymolysis tank; adding 700kg of purified water into the extraction tank, heating to 73 ℃, timing, circulating once every ten minutes, preserving heat for 40min, extracting the extracting solution into the enzymolysis tank, and extracting for three times in the same way to obtain a water extract;
(2) measuring the water extract to 1850L by liquid level meter, adding 185g pectinase when the temperature is reduced to 60 deg.C, and starting enzymolysis;
(3) pumping the water extract into a fermentation tank, measuring the water extract to 1850L by a liquid level meter, measuring the sugar degree to be 52g/L, adding 162g of potassium metabisulfite and 360kg of white granulated sugar, and circulating for 10 minutes;
(4) activating 185g of Angel non-brewing yeast, adding the mixed solution, beating and circulating once, after fermenting for 24 hours, activating 277g of saccharomyces cerevisiae, adding the fermentation liquor, beating and circulating once, controlling the temperature to 15-22 ℃ when the fermentation liquor has obvious bubbles, beating and circulating 1-2 times every day; measuring the alcohol content and the sugar content every two days, and when the alcohol content is more than 12% vol and the residual sugar is less than 4g/L, measuring the alcohol content to be 12.8% vol, and stopping fermentation;
(5) and (3) carrying out solid-liquid separation on the obtained fermentation liquor, transferring the fermentation liquor into a brewing tank for low-temperature brewing, adding bentonite according to 2g/L for degumming, filtering, sterilizing and packaging to obtain the medlar fermentation liquor.
Test example 1Component analysis of fermented Chinese wolfberry fruit wine
The wolfberry distilled liquor prepared in example 1 and comparative example 1 was subjected to component content measurement, and the effects of different treatment methods on the component content of the fermented liquor were compared, and the results are shown in table 1.
TABLE 1 influence of different treatment modes on the content of the fermented wolfberry fruit wine
As can be seen from the component analysis in Table 1, the fermented wolfberry wine with wolfberry fragrance type prepared in example 1 is significantly higher than the fermented wolfberry wine prepared in comparative example 1 in terms of total flavonoids, dry extracts, total superoxide dismutase and 16 amino acids. In addition, the content of BETA-carotene was 0.031 μ g/100g in example 1, whereas BETA-carotene was not detected in the fermented wine of Lycium barbarum prepared in comparative example 1. The wolfberry alcohol extract is backfilled in the fermentation process in the embodiment 1, the variety and the quantity of fermentation substrates are increased, the wolfberry fermentation wine style characteristic substances are improved, and more wolfberry wine flavor substances are generated through yeast metabolism. In conclusion, compared with the medlar fermented wine in the comparative example 1, the medlar fermented wine in the example 1 contains more medlar characteristic substances and fermented aroma substances.
Example 2Preparation of medlar-fragrance medlar blended wine
(1) Weighing 200kg of dried lycium barbarum into an extraction tank, adding 1800kg of purified water, heating to 73 ℃, starting timing, circulating once every ten minutes, preserving heat for 40min, and extracting an extracting solution into an enzymolysis tank; adding 1800kg of purified water into the extraction tank, heating to 73 ℃, timing, circulating once every ten minutes, preserving heat for 40min, extracting the extracting solution into the enzymolysis tank, and extracting for three times in the same way to obtain a water extracting solution; extracting and separating the obtained Chinese wolfberry residue for later use;
(2) metering 5100L of water extract by a liquid level meter, adding 510g of pectinase when the temperature is reduced to 60 ℃, and starting enzymolysis;
(3) heating and drying the medlar residues obtained by extraction in the step (1) by using a vacuum dryer, removing medlar seeds by using a screen, crushing by using a crusher, weighing 108kg of medlar seeds, adding the medlar seeds into a reflux extraction tank, adding 432kg of 95% vol edible alcohol, soaking for 1h, then carrying out reflux extraction for 2h, filtering an alcohol extract by using a 0.45-micrometer membrane filter, pumping the alcohol extract into a concentration tank, metering the alcohol extract into 400L by using a liquid level meter, and carrying out distillation concentration to 100L to obtain an alcohol extract concentrate;
(4) mixing 5100L water extractive solution and 80L ethanol extractive concentrated solution into fermentation tank, measuring by liquid level meter to 5180L, measuring sugar degree to 42g/L and alcohol degree to 1.4% vol; adding 1053kg of white granulated sugar, and circulating for 10 minutes;
(5) 777g of Angel non-brewing yeast is activated, the mixed solution is added and beaten for one time, after fermentation is carried out for 24 hours, 1000g of saccharomyces cerevisiae is activated again, the fermentation liquor is put and beaten for one time, when obvious bubbles are generated in the fermentation liquor, the temperature is controlled to 15-22 ℃, and beating and cycling are carried out for 1-2 times every day; measuring the alcohol content and the sugar content every two days, when the residual sugar is less than 4g/L, measuring the alcohol content to be 14.7% vol, and stopping fermentation; carrying out solid-liquid separation on the obtained fermentation liquor, transferring into a brewing tank for low-temperature brewing, adding bentonite according to 2g/L for degumming, filtering, and metering by a liquid level meter to 6050L to obtain the medlar fermentation liquor;
(6) transferring the medlar fermentation wine into a 1-ton red copper distiller for primary distillation in batches to obtain 3000L of primary distilled wine with the alcohol content of 29% Vol, transferring the primary distilled wine into the red copper distiller for secondary distillation, and removing a distilled spirit head with the alcohol content of more than 70% Vol and a distilled spirit tail with the alcohol content of less than 60% Vol to obtain 800L of medlar distilled wine with the alcohol content of 66% Vol;
(7) mixing 800L of fructus Lycii distilled liquor with 20L of the alcohol extract concentrate in step (3), measuring alcohol content to 66.6 deg.C, aging for 90 days, adding 393.6L of purified water, adjusting alcohol content to 45% vol, and filtering to obtain fructus Lycii fragrant fructus Lycii blended liquor.
Comparative example 2Preparation of common medlar blended wine
The reaction steps are basically the same as those in the example 2, except that the medlar residues are not extracted by alcohol, the medlar fermentation preparation process is not added with alcohol extraction concentrated solution, and the medlar blended wine is not added with alcohol extraction concentrated solution in the blending process. The method specifically comprises the following steps:
(1) weighing 200kg of dried lycium barbarum into an extraction tank, adding 1800kg of purified water, heating to 73 ℃, starting timing, circulating once every ten minutes, preserving heat for 40min, and extracting an extracting solution into an enzymolysis tank; adding 1800kg of purified water into the extraction tank, heating to 73 ℃, timing, circulating once every ten minutes, preserving heat for 40min, extracting the extracting solution into the enzymolysis tank, and extracting for three times in the same way to obtain a water extracting solution;
(2) stirring the three extractive solutions, metering by a liquid level meter to 5100L extractive solution, cooling to 60 deg.C, adding 510g pectinase, and performing enzymolysis;
(3) pumping 5100L of water extract into a fermentation tank, measuring the sugar degree to be 42g/L, adding 1239kg of white granulated sugar, and circulating for 10 minutes;
(4) 770g of Angel non-brewing yeast is activated, the mixed solution is added and beaten for circulation once, 1000g of saccharomyces cerevisiae is activated after fermentation is carried out for 24 hours, the fermentation liquor is added and beaten for circulation once, and when obvious bubbles are generated in the fermentation liquor, the temperature is controlled to 15-22 ℃, and beating and circulation are carried out for 1-2 times every day; measuring the alcohol content and the sugar content every two days, when the residual sugar is less than 4g/L, measuring the alcohol content to be 14.8% vol, and stopping fermentation; after solid-liquid separation, transferring the fermentation liquor into a brewing tank for low-temperature brewing, adding bentonite according to 2g/L for degumming, filtering, and metering by a liquid level meter to 5950L to obtain the medlar fermentation liquor;
(5) transferring the medlar fermentation wine into a 1-ton red copper distiller for primary distillation in batches to obtain 3000L primary distilled wine with the alcohol content of 29% Vol, transferring the primary distilled wine into the red copper distiller for secondary distillation, and removing a distilled spirit head with the alcohol content of more than 70% Vol and a distilled spirit tail with the alcohol content of less than 60% Vol to obtain 750L medlar distilled wine with the alcohol content of 66% Vol for later use;
(6) aging 750L of fructus Lycii distilled liquor for 90 days, adding 350L of purified water, adjusting alcohol content to 45% vol, and filtering to obtain fructus Lycii blended liquor.
Test example 2Component analysis of medlar blended wine
The medlar-flavor medlar blended wine prepared in example 2 and the medlar-flavor medlar blended wine prepared in comparative example 2 are subjected to component content measurement, the influence of different treatment modes on the component content of the blended wine is compared, and the results are shown in table 2.
TABLE 2 influence of different treatment modes on the content of the ingredients of the blended wine of Lycium barbarum
As can be seen from the component analysis in Table 2, the content of total flavonoids in the medlar-flavor medlar blended wine prepared in example 2 reaches 4.2mg/100ml, but the total flavonoids are not detected in comparative example 2; the total amount of non-alcoholic volatiles example 2 was significantly higher than the wolfberry distilled liquor prepared in comparative example 2; sensory aspects example 2 exhibited a bright yellow color with more lycium barbarum style characteristics than comparative example 2. The medlar alcohol extract is backfilled in the fermentation process in the embodiment 2, so that the fermentation fragrance is more favorably generated; in addition, the medlar alcohol extract is added in the blending process, which is more beneficial to the retention of alcohol-soluble compounds and other compounds in the medlar raw material. In conclusion, compared with the medlar blended wine in the comparative example 2, the medlar blended wine in the example 2 has characteristics of medlar style and contains more medlar flavor substances.
Example 3Preparation of medlar-fragrance type medlar distilled liquor
(1) Weighing 150kg of dried lycium barbarum into an extraction tank, adding 750kg of purified water, heating to 73 ℃, starting timing, circulating once every ten minutes, preserving heat for 40min, and extracting an extracting solution into an enzymolysis tank; adding 750kg of purified water into the extraction tank, heating to 73 ℃, timing, circulating once every ten minutes, preserving heat for 40min, extracting the extracting solution into the enzymolysis tank, and extracting for three times in the same way to obtain a water extracting solution; extracting and separating the obtained Chinese wolfberry residue for later use;
(2) stirring the three extractive solutions, measuring to 2000L extractive solution by liquid level meter, cooling to 60 deg.C, adding 200g pectinase, and performing enzymolysis;
(3) heating and drying the medlar residues obtained in the step (1) by using a vacuum dryer, removing medlar seeds by using a screen, crushing by using a crusher, weighing 96kg of medlar seeds, adding the medlar seeds into a reflux extraction tank, adding 288kg of 95% vol edible alcohol, soaking for 1h, then carrying out reflux extraction for 2h, filtering an alcohol extract by using a 0.45-micrometer membrane filter, pumping the alcohol extract into a concentration tank, metering the alcohol extract into 236L by using a liquid level meter, and carrying out distillation concentration to 76L to obtain an alcohol extract concentrate;
(4) mixing 2000L of water extract and 38L of ethanol extract concentrate into a fermentation tank, measuring to 2038L by a liquid level meter, and measuring sugar degree to 82g/L and alcohol degree to 1.7% vol; adding 350kg of white granulated sugar, and circulating for 10 minutes;
(5) activating 400g of Angel non-brewing yeast, adding the mixed solution, beating and circulating once, after fermenting for 24 hours, activating 1000g of Saccharomyces cerevisiae, adding the fermentation liquor, beating and circulating once, controlling the temperature to 15-22 ℃ when the fermentation liquor has obvious bubbles, beating and circulating 1-2 times per day; measuring the alcohol content and the sugar content every two days, when the residual sugar is less than 4g/L, measuring the alcohol content to be 14.9% vol, and stopping fermentation; after solid-liquid separation of the obtained fermentation liquor, transferring into a brewing tank for low-temperature brewing, adding bentonite according to 2g/L for degumming, filtering, and metering by a liquid level meter to 2300L to obtain the medlar fermentation liquor;
(6) and (3) transferring the medlar fermented wine into a 1-ton red copper distiller for primary distillation in batches to obtain 1150L primary distilled wine with the alcohol content of 29% Vol, mixing the primary distilled wine with the 38L alcohol extraction concentrated solution in the step (3), transferring the mixture into the red copper distiller for secondary distillation, and removing a distilled spirit head with the alcohol content of more than 70% Vol and a distilled spirit tail with the alcohol content of less than 60% Vol to obtain 300L medlar-flavor medlar distilled wine with the alcohol content of 66% Vol.
Comparative example 3Preparation of common medlar distilled liquor
The reaction steps are basically the same as those in example 3, except that alcohol extraction is not carried out on the medlar residues, alcohol extraction concentrated solution is not added in the medlar fermentation preparation process, and the alcohol extraction concentrated solution is not added in the medlar distilled liquor secondary distillation process. The method specifically comprises the following steps:
(1) weighing 150kg of dried lycium barbarum into an extraction tank, adding 750kg of purified water, heating to 73 ℃, starting timing, circulating once every ten minutes, preserving heat for 40min, and extracting an extracting solution into an enzymolysis tank; adding 750kg of purified water into the extraction tank, heating to 73 ℃, timing, circulating once every ten minutes, preserving heat for 40min, extracting the extracting solution into the enzymolysis tank, and extracting for three times in the same way to obtain a water extracting solution;
(2) stirring the three extractive solutions, measuring to 2000L extractive solution by liquid level meter, cooling to 60 deg.C, adding 200g pectinase, and performing enzymolysis;
(3) pumping 2000L of water extract into a fermentation tank, and measuring the sugar degree to be 82 g/L; adding 406kg of white granulated sugar, and circulating for 10 minutes;
(5) activating 400g of Angel non-brewing yeast, adding the mixed solution, beating and circulating once, after fermenting for 24 hours, activating 1000g of Saccharomyces cerevisiae, adding the fermentation liquor, beating and circulating once, controlling the temperature to 15-22 ℃ when the fermentation liquor has obvious bubbles, beating and circulating 1-2 times per day; measuring the alcohol content and the sugar content every two days, when the residual sugar is less than 4g/L, measuring the alcohol content to be 14.9% vol, and stopping fermentation; after solid-liquid separation of the obtained fermentation liquor, transferring the fermentation liquor into a brewing tank for low-temperature brewing, adding bentonite according to 2g/L for degumming, filtering, and metering by a liquid level meter to 2250L for standby;
(6) distilling the fermented wolfberry wine in batches in a red copper distiller of 1 ton, and removing a distilled spirit with the alcohol content of more than 70% Vol and a distilled spirit tail with the alcohol content of less than 60% Vol after twice distillation to obtain 280L of distilled wolfberry wine with the alcohol content of 66% Vol.
Test example 3Component analysis of Chinese wolfberry distilled liquor
The wolfberry distilled liquor prepared in example 3 and the wolfberry distilled liquor prepared in comparative example 3 were subjected to component content measurement, and the effects of different treatment modes on the component content of the distilled liquor were compared, and the results are shown in table 3.
TABLE 3 influence of different treatment modes on the content of the components of the distilled liquor of Lycium chinense
As can be seen from the component analysis in Table 3, the total ester content of the medlar-flavor medlar distilled liquor prepared in example 3 is slightly higher than that of the medlar distilled liquor prepared in comparative example 3, and the total amount of non-alcoholic volatiles in example 3 is obviously higher than that of the medlar distilled liquor prepared in comparative example 3. The medlar alcohol extract is backfilled in the fermentation process in the embodiment 3, so that the fermentation fragrance is more favorably generated; in addition, the alcohol extract of the medlar is added after the primary distillation for the secondary distillation, which is more beneficial to the retention of alcohol-soluble substances and other volatile substances in the raw material of the medlar. In conclusion, the medlar distilled liquor in the example 3 contains more fermentation fragrance and raw material fragrance compared with the medlar distilled liquor in the comparative example 3.
The present invention is not limited to the above preferred embodiments, and any modifications, equivalent substitutions, improvements, etc. within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The preparation method of the medlar-flavor medlar fermented wine is characterized by comprising the following steps:
1) extracting dried fructus Lycii with water, and performing solid-liquid separation to obtain fructus Lycii residue and water extractive solution; adding pectinase into the obtained water extract for enzymolysis to obtain water extract;
2) drying, removing seeds and crushing the medlar residues obtained in the step 1), extracting with edible alcohol by alcohol, filtering the obtained alcohol extract, and concentrating to obtain alcohol extract concentrated solution;
3) mixing the water extract obtained in the step 1) and the alcohol extraction concentrated solution obtained in the step 2), adjusting the components of the mixed solution, inoculating and fermenting, carrying out solid-liquid separation, ageing, filtering and sterilizing to obtain the medlar-flavor medlar fermented wine.
2. The method of claim 1, wherein:
in the step 1), the mass ratio of the dry medlar to the water is 1:5-1: 10;
the temperature of the water extraction is 70-75 ℃; the times of water extraction are 3 times, and the time of each water extraction is 40 minutes;
the addition amount of the pectinase is 100ppm-150 ppm;
the temperature of enzymolysis is 0-60 ℃.
3. The method of claim 1, wherein:
in the step 2), the drying is vacuum drying;
the mass ratio of the edible alcohol to the Chinese wolfberry residue is 1:3-1: 6;
the alcohol extraction is to dip for 1h and then extract for 2h by hot reflux;
the concentration is a distillation concentration, concentrated to 1/3-1/6 of the initial volume.
4. The method of claim 1, wherein:
in the step 3), the mass ratio of the alcohol extraction concentrated solution to the water extraction solution is 1: 25-1: 100;
the components of the mixed solution are adjusted as follows: adding 150g/L-250g/L white granulated sugar; with or without 80ppm to 100ppm potassium metabisulfite.
5. The method of claim 1, wherein:
in the step 3), the inoculation fermentation specifically comprises the following steps: firstly adding 0.1-0.4 g/L Angel non-brewing yeast, fermenting for 24h, then adding 0.1-0.4 g/L Saccharomyces cerevisiae to perform alcohol fermentation, wherein the fermentation temperature is 15-22 ℃, and the alcohol content after fermentation is 12-18% vol.
6. The method of claim 1, wherein:
further comprising step 41): carrying out first distillation on the medlar-fragrance medlar fermentation wine obtained in the step 3), mixing the obtained first distillation wine, the alcohol extraction concentrated solution obtained in the step 2) and purified water, ageing and filtering to obtain the medlar-fragrance medlar blending wine.
7. The method of claim 6, wherein:
in the step 41), distilling the first distillation by adopting a red copper distiller, and after the first distillation, removing the foreshot and the feints to obtain first distilled liquor with the middle alcohol content of 64-68 vol%;
the mass ratio of the first distilled liquor to the alcohol extraction concentrated solution is 20:1-200:1, and the alcohol content of the mixture added with the purified water is 38-52% vol.
8. The method of claim 1, wherein:
further comprising step 42): and (3) carrying out second distillation on the medlar-fragrance medlar fermentation wine obtained in the step 3), mixing the obtained second distilled wine and the alcohol extraction concentrated solution obtained in the step 2), carrying out third distillation, and ageing the obtained third distilled wine to obtain the medlar-fragrance medlar distilled wine.
9. The method of claim 8, wherein:
in step 42), distilling by using a red copper distiller;
the volume ratio of the second distilled liquor to the alcohol extraction concentrated solution obtained in the step 2) is 1-10%: 1;
and after the third distillation, removing the foreshot and the feints to obtain third distilled liquor with the middle alcohol content of 64-68 vol%.
10. The medlar-flavor medlar fermentation wine prepared by the preparation method of any one of claims 1 to 5, the medlar-flavor medlar blending wine prepared by the preparation method of any one of claims 6 to 7, or the medlar-flavor medlar distilled wine prepared by the preparation method of any one of claims 8 to 9.
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