CN114276883B - Mulberry dry red wine and preparation process thereof - Google Patents
Mulberry dry red wine and preparation process thereof Download PDFInfo
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Abstract
The invention belongs to the technical field of fruit and vegetable deep processing, and particularly discloses mulberry dry red wine and a preparation method thereof. According to the novel preparation method of the mulberry dry red wine, the preparation method of the mulberry dry red wine by adjusting the sugar degree and the acidity of the mulberry dry red wine through adding sucrose and citric acid in the prior art can be successfully replaced by screening the high sugar degree mulberry and adopting the lactic acid bacteria fermentation, pectase enzymolysis and saccharomycete fermentation, so that the whole preparation process is greener and healthy, and the modern consumption concept is met.
Description
Technical Field
The invention relates to the technical field of fruit and vegetable deep processing, in particular to mulberry dry red wine and a preparation method thereof.
Background
The mulberry dry red wine is fermented wine with certain alcohol degree, which is prepared by taking fresh mulberry or mulberry juice as raw materials and carrying out full or partial alcohol fermentation. The mulberry dry red wine has the characteristics of light and transparent, rich and elegant fragrance, mellow wine body and strong representativeness, and is a fruit wine product integrating natural, nutrition and health care. In the mulberry dry red fermentation process, sugar degree and acidity are very important for the taste and quality of the finished product. On the one hand, the initial sugar degree of the fermentation of the mulberry wine in the prior art is generally controlled to be more than 20 and o Brix, but the sugar degree of the general mulberry variety is 15-18 and o Brix, and the initial sugar degree can not meet the requirement before the fermentation, so that the additional sucrose is needed to enable the initial sugar degree to meet the requirement, in addition, the sugar is utilized by microorganisms as an energy source after the fermentation, and the sucrose is needed to be added to adjust the taste after the fermentation is finished; on the other hand, citric acid is generally added to adjust acidity after fermentation in the prior art, and the effect is to enable the mulberry dry red wine to reach proper sugar degree and acidity so as to meet the requirements on taste. But the sugar degree and acidity are regulated by adding sucrose and citric acid, which is not in line with the consumption concept of modern health.
Disclosure of Invention
Based on the technical problems, the invention aims to provide the mulberry dry red wine and the preparation method thereof, wherein the mulberry dry red wine is prepared by compounding a mulberry variety to provide the initial sugar degree of fermentation, fermenting and producing acid by lactic acid bacteria to provide proper acidity for fermentation liquor, and then performing enzymolysis by pectase to further release sugar degree and nutrient substances in cells to provide a basis for saccharomycete fermentation, so that the mulberry dry red wine of the invention can meet the requirements of the mulberry dry red wine on sugar degree and acidity without adding sucrose and citric acid to adjust the sugar degree and the acidity.
In order to achieve the above purpose, the first technical scheme adopted by the invention is as follows:
The preparation method of the mulberry dry red wine comprises the following steps:
pretreatment of mulberries: cleaning and crushing mulberries to obtain a first material;
Fermentation: fermenting the material to obtain a material II;
Clarifying: clarifying the second material by using a clarifying agent to obtain a third material;
filling and sterilizing: filling and sterilizing the third material to obtain a finished product;
Further, the material has a sugar degree of more than or equal to 20 o Brix;
further, the fermentation comprises:
Lactic acid bacteria fermentation: adding lactobacillus into the first material for fermentation to obtain fermentation liquor;
enzymolysis: adding pectase into the fermentation broth for enzymolysis to obtain an enzymolysis broth;
and (3) filtering: keeping the temperature of the enzymolysis liquid, standing, and filtering to obtain filtrate;
fermenting yeast: fermenting the filtrate by utilizing saccharomycetes to obtain a material II;
Further, the addition amount of the lactobacillus is 0.8-1.2% of the first material, the fermentation temperature is 35-45 ℃, the fermentation humidity is 60-80%, and the fermentation mode is standing anaerobic fermentation until the pH value of the first material is 3.5-4;
Further, the enzymolysis temperature is 45-55 ℃ and the enzymolysis time is 2-3 hours;
further, the heat preservation and standing temperature is 70-90 ℃, and the standing time is 30-40min;
Further, the adding amount of the saccharomycetes is 0.8% -1.2% of the weight of the blending liquid;
Further, the yeast fermentation includes:
and (3) main fermentation: fermenting the filtrate containing yeast at 22-26deg.C for 10d;
post-fermentation: fermenting the filtrate after primary fermentation at 10-20deg.C for 20d;
aging: aging the filtrate after post fermentation at 20-22deg.C for 2-3 months to obtain a second material;
Further, the clarifying agent is gelatin and/or tannin.
The invention also discloses the mulberry dry red wine obtained by adopting any one of the preparation methods, and the sugar degree of the mulberry dry red wine is 10-13 o Brix.
Compared with the prior art, the invention has the following beneficial effects:
According to the invention, the mulberry varieties with high sugar degree are screened and compounded, so that the initial sugar degree is provided for fermentation, in the fermentation stage, the lactic acid bacteria is used for fermentation to produce acid to provide proper acidity, and then the lysozyme is used for enzymolysis to release the residual sugar and nutrient substances in the mulberries, so that the foundation is provided for the subsequent saccharomycete fermentation, and the obtained mulberry dry red has proper sugar degree and acidity. The brewing method is completely different from the brewing method for adjusting the brown sugar degree and the acidity of the dried mulberry by adding the sucrose and the citric acid in the prior art, so that no additive is needed to be added in the whole brewing process, and the effects of greenness and naturalness are achieved.
Detailed Description
The present invention will be further described in detail with reference to the following embodiments, in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the description is only illustrative and is not intended to limit the scope of the invention. In addition, in the following description, descriptions of well-known structures and techniques are omitted so as not to unnecessarily obscure the present invention. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
The first embodiment of the invention provides a preparation method of mulberry dry red wine, which comprises the following steps:
Preprocessing mulberries, namely cleaning the mulberries and crushing the mulberries to obtain a first material; fermenting the material to obtain a material II; clarifying the second material by using a clarifying agent to obtain a third material; filling and sterilizing: and filling and sterilizing the third material to obtain a finished product.
The average sugar degree of mulberries adopted in the embodiment of the invention needs to reach 20 o Brix, and the mulberry is mainly selected from the varieties of sweet chicken mulberry, white jade king, white pearl, red agate, osmanthus honey, black golden mulberry, deguo No. one, yun Sang No. two and the like, wherein the average sugar degree of the varieties can reach more than 20 o Brix, and the uncontrollable factors such as planting conditions, the change of the current year planting environment and the like can cause that certain varieties can not reach the requirement of 20 o Brix in certain years, and at the moment, the crushed materials can reach the requirement of more than 20 o Brix through variety compounding.
The clarifying agent in the embodiment of the invention is gelatin and/or tannin, and can quickly settle substances in the dry red primary mulberry product to obtain macromolecular floccules.
The fermentation process comprises the following specific steps: lactic acid bacteria fermentation: adding lactobacillus into the first material for fermentation until the pH value of the first material is 3-3.5 to obtain fermentation liquor; enzymolysis: adding pectase into the fermentation broth, and performing enzymolysis for 2 hours at 50 ℃ to obtain an enzymolysis broth; and (3) filtering: maintaining the enzymolysis solution at 70-90deg.C for 30-40min, and filtering to obtain filtrate; fermenting yeast: fermenting the filtrate by utilizing saccharomycetes to obtain a material II.
In the embodiment of the application, lactic acid bacteria are utilized for fermentation at the fermentation stage, and the lactic acid bacteria can be used for fermentation to produce acid, so that proper acidity can be provided for a finished product, and moreover, the optimal pH of yeast fermentation is generally 3.5-4.5. Therefore, the lactobacillus fermentation not only provides proper acidity for the final finished product, but also can reduce the initial acidity before the saccharomycetes fermentation, thereby providing a fermentation foundation for the saccharomycetes fermentation.
In the embodiment of the invention, pectase is also adopted for enzymolysis after lactobacillus fermentation, and the pectase is used for decomposing cell walls after lactobacillus fermentation and before yeast fermentation, so that nutrient substances in cells can be released as much as possible. The fermentation of the lactobacillus in the early stage is only for producing acid, under the condition that the initial sugar degree reaches the requirement, the lactobacillus can achieve the aim by only utilizing the existing nutrient substances, and under the condition, the propagation of the lactobacillus can be inhibited, so that the concentration of the lactobacillus is kept in a controllable range; after lactobacillus fermentation, pectase is added to release nutrients and sugar in cell wall, which can provide foundation for fermentation of saccharomycetes. Therefore, the lactobacillus fermentation, the pectase enzymolysis and the saccharomycetes fermentation are a continuous whole, and together form a fermentation process, so that the obtained mulberry dry red wine has proper sugar degree and acidity.
The yeasts and lactic acid bacteria used in the embodiments of the present invention are commercially available yeasts and lactic acid bacteria, which are commonly used, and the activation modes of both are: activating in warm water at 37deg.C for 10 min.
In some specific embodiments, the lactobacillus addition amount in the lactobacillus fermentation is 0.8% -1.2% of the first material, the fermentation temperature is 35-45 ℃, the fermentation humidity is 60-80%, the fermentation mode is standing anaerobic fermentation, the fermentation time is 5-7d, and the pH is not 3-3.5 after the fermentation is finished.
In some embodiments, the enzymatic hydrolysis is at 50 ℃ for 2 hours.
In some specific embodiments, the yeast is added in an amount of 0.8% -1.2% in the yeast fermentation, and the fermentation mode is as follows: and (3) main fermentation: fermenting the mixed solution added with saccharomycetes at 22-26 ℃ for 10d; post-fermentation: fermenting the main fermented mixed liquor at 10-20 ℃ for 20d; aging: and (3) ageing the mixed liquor after post fermentation with the temperature of 20-22 ℃ for 2-3 months to obtain a material II.
In order to better understand the technical scheme provided by the invention, the following specific examples are used for respectively explaining the mulberry dry red wine, the preparation method thereof and the performance test.
Example 1
The preparation of the mulberry dry red wine comprises the following steps:
1. Selecting sweet mulberry and Deguo No. one mulberry, cleaning and crushing to obtain a material I;
2. Adding 1% of lactobacillus into the crushed material, controlling the fermentation temperature to 40 ℃, the fermentation humidity to 70%, standing and anaerobic fermentation until the pH value is 3.8, and obtaining fermentation liquor;
3. Adding pectase into the material fermented by lactobacillus, and performing enzymolysis for 2 hours at 50 ℃ to obtain enzymolysis liquid;
4. maintaining the enzymolysis solution at 80deg.C for 35min, and filtering to obtain filtrate;
5. adding 1% yeast in weight part into the filtrate, fermenting at 24deg.C for 10d, transferring to 15deg.C, fermenting for 20d, and aging at 21deg.C for 2.5 months to obtain primary product;
6. adding gelatin and tannin into the primary product, and clarifying to obtain clarified liquid;
7. and (3) filling and sterilizing the clarified liquid to obtain mulberry dry red wine.
Example 2
The preparation of the mulberry dry red wine comprises the following steps:
1. Cleaning and crushing selected white jade king, yun Sang second # and red agate mulberry fruits to obtain a first material;
2. Adding 0.8% of lactobacillus into the crushed material, controlling the fermentation temperature to 34 ℃, the fermentation humidity to 60%, standing and anaerobic fermentation until the pH value is 3.5, and obtaining fermentation liquor;
3. Adding pectase into the material fermented by lactobacillus, and performing enzymolysis for 2 hours at 50 ℃ to obtain enzymolysis liquid;
4. maintaining the enzymolysis solution at 70deg.C for 30min, and filtering to obtain filtrate;
5. Adding 0.8% yeast in the filtrate, fermenting at 22deg.C for 10d, fermenting at 10deg.C for 20d, and aging at 20deg.C for 2 months to obtain primary product;
6. adding gelatin and tannin into the primary product, and clarifying to obtain clarified liquid;
7. and (3) filling and sterilizing the clarified liquid to obtain mulberry dry red wine.
Example 3
The preparation of the mulberry dry red wine comprises the following steps:
1. Selecting chicken sweet Sang Sangguo, cleaning and crushing to obtain a first material;
2. adding 1.2% by weight of lactobacillus into the crushed material, controlling the fermentation temperature to 45 ℃, the fermentation humidity to 80%, standing and anaerobic fermentation until the pH is 4, and obtaining fermentation liquor;
3. Adding pectase into the material fermented by lactobacillus, and performing enzymolysis for 2 hours at 50 ℃ to obtain enzymolysis liquid;
4. maintaining the enzymolysis solution at 90deg.C for 40min, and filtering to obtain filtrate;
5. adding 1.2% yeast in weight part into the filtrate, fermenting at 26deg.C for 10d, transferring to 20deg.C, fermenting for 20d, and aging at 22deg.C for 3 months to obtain primary product;
6. adding gelatin and tannin into the primary product, and clarifying to obtain clarified liquid;
7. and (3) filling and sterilizing the clarified liquid to obtain mulberry dry red wine.
Comparative example 1
A preparation method of distilled liquor from Mori fructus is the same as in example 1, and compared with example 1, the fermentation process of lactobacillus is omitted.
Comparative example 2
The preparation method of the mulberry dry red wine is the same as that in example 1, and compared with example 1, citric acid is used for replacing lactic acid bacteria fermentation and acidogenesis process.
Comparative example 3
The preparation method of the mulberry dry red wine is the same as that in example 1, and compared with example 1, the pectase enzymolysis stage is canceled.
Comparative example 4
The preparation method of the mulberry dry red wine is the same as that in the embodiment 1, and compared with the embodiment 1, the pectase enzymolysis and the lactobacillus fermentation are interchanged (the lactobacillus fermentation is adopted after the pectase enzymolysis);
after the material is exchanged, pectase is used for enzymolysis to obtain enzymolysis liquid, and then lactobacillus is used for fermenting the enzymolysis liquid to obtain fermentation liquid.
Experimental example 1
The sugar degree and acidity of the materials I, fermentation liquor, enzymolysis liquor and mulberry dry red in the preparation process of the examples 1-3 and the comparative examples 1-3 are measured, and the change of sugar degree and acidity in the fermentation process, the physiological activity of zymophyte in the fermentation process and the quality of the final product can be analyzed through the measurement of sugar degree and acidity of the materials in the fermentation stage.
The test method comprises the following steps: sugar degree is measured by sugar brix method (brix gravimeter);
acidity is expressed in terms of pH of the material, with pH being about low, the higher the total acid content, the lower the acidity; the measurement was performed by using a PHS-3C type precise pH meter.
Test results: see table 1 (sugar degree measurement), table 2 (acidity measurement).
Analysis of results:
① Compared with the examples 1-3, the sugar degree (Table I) of the materials in the examples 1-3 is higher than 20 o Brix, the sugar degree of enzymolysis liquid is also higher than 20 o Brix, the required sugar degree can be well provided for microbial fermentation, and the final mulberry dry brown sugar degree also meets the requirements of the general mulberry dry red on sugar degree; in terms of acidity, the acidity change of the materials I in examples 1-3 is stable, and the final acidity can meet the requirement of common mulberry dry red color on acidity, so that the invention can prove that the method for regulating the sugar degree and the acidity by utilizing the sucrose and the citric acid in the prior art can be well replaced by adopting the high-sugar-degree mulberry compound and improving the fermentation method to obtain another mulberry dry red processing technology.
② In example 1, the sugar degree and the acidity change trend in the fermentation process are consistent with those in comparative example 1, however, after lactic acid bacteria are absent, the growth of saccharomycetes is inhibited due to the higher acidity of the enzymolysis liquid, so that the sugar degree of the final product is also increased, and meanwhile, in combination with common knowledge, saccharomycetes can generate other substances which are unfavorable for the dry red taste of mulberries in an environment with higher pH, so that the dry red taste of mulberries obtained in comparative example 1 can be presumed to be lower than that of example 1; the comparative example 2 does not adopt lactobacillus fermentation, but adopts citric acid as an acidity regulator to enable the acidity of the enzymolysis liquid to meet the fermentation requirement, but the acidity of the mulberry dry red wine in the comparative example 2 is lower than that in the comparative example 1, which shows that in the subsequent fermentation, the acidity stability of the product which passes the lactobacillus fermentation is higher, and the principle of the phenomenon is also under investigation, so that the variety of the acidogenesis of the lactobacillus fermentation and other substances are possibly richer than that of the pure addition of the citric acid, and the stability of the acidity change in the subsequent fermentation process is enhanced. From the summary, compared with comparative examples 1-2, it can be seen that the lactobacillus fermentation is an irreplaceable part in the whole fermentation process, and the acidity can not meet the final sugar degree and acidity requirements without adopting lactobacillus fermentation or adopting citric acid to regulate and control the acidity, and the lactobacillus fermentation plays a role in regulating the acidity, provides a foundation for the subsequent saccharomycete fermentation, and maintains the stability of the acidity change.
Compared with comparative example 3, in example 1, after the enzymolysis of pectase is cancelled, the sugar degree (table 1) and acidity (table 1) of the obtained mulberry dry red wine are low, because pectase enzymolysis of the cell wall of mulberry can release the rest sugar degree and nutrient substances in the cell, and a foundation is provided for the subsequent saccharomycete fermentation; in example 1, compared with comparative example 4, the sugar degree of the fermentation liquor after enzymolysis and fermentation by lactic acid bacteria is greatly changed, and the sugar and nutrient substances after enzymolysis are increased, so that proper conditions are provided for the increment of lactic acid bacteria, and when the same acidity is achieved, the consumed energy is increased, the energy supply for the subsequent saccharomycetes fermentation is not increased, and the dry brown sugar degree of the mulberries is reduced. Taken together, it can be seen that the sugar degree and acidity effects of example 1 could not be achieved by either eliminating the enzymatic hydrolysis sequence of pectinase or replacing the enzymatic hydrolysis sequence of pectinase in both examples 1 and comparative examples 3-4.
TABLE 1 determination of sugar degree of materials at each stage of fermentation
。
TABLE 2 determination of acidity of materials at each stage of fermentation
。
In conclusion, the sugar degree and the acidity of the mulberry dry red wine can be well adjusted by using sucrose and citric acid instead of the sucrose and citric acid in the prior art by screening the mulberry dry red wine with higher sugar degree and improving the fermentation process (lactic acid bacteria fermentation-enzymolysis-saccharomycete fermentation); it should be noted that, as shown in the experimental results of examples 1 to 3 and comparative examples 1 to 4, the lactic acid bacteria fermentation-enzymolysis-yeast fermentation adopted in the fermentation process of the present invention is an integral body which is not separable and not replaceable in sequence, and the effect of replacing sucrose and citric acid can be achieved only under the conditions disclosed by the present invention.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention, and not for limiting the same; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some or all of the technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit of the invention.
Claims (4)
1. The preparation method of the mulberry dry red wine is characterized by comprising the following steps:
Pretreatment of mulberries: selecting mulberries with average sugar degree more than or equal to 20 degrees Brix, cleaning and crushing to obtain a first material;
Fermentation: fermenting the material to obtain a material II;
Clarifying: clarifying the second material by using a clarifying agent to obtain a third material;
filling and sterilizing: filling and sterilizing the third material to obtain a finished product;
The sugar degree of the material is more than or equal to 20 degrees Brix;
the fermentation comprises:
Lactic acid bacteria fermentation: adding lactobacillus into the first material for fermentation to obtain fermentation liquor;
enzymolysis: adding pectase into the fermentation broth for enzymolysis to obtain an enzymolysis broth;
and (3) filtering: keeping the temperature of the enzymolysis liquid, standing, and filtering to obtain filtrate;
fermenting yeast: fermenting the filtrate by utilizing saccharomycetes to obtain a material II;
The addition amount of the lactic acid bacteria is 0.8-1.2% of the weight of the material, the fermentation temperature is 35-45 ℃, the fermentation humidity is 60-80%, and the fermentation mode is standing anaerobic fermentation until the pH value of the fermentation liquid is 3.5-4;
The enzymolysis temperature is 45-55 ℃ and the enzymolysis time is 2-3h;
the adding amount of the saccharomycetes is 0.8% -1.2% of the weight of the filtrate;
The yeast fermentation comprises the following steps:
And (3) main fermentation: fermenting the filtrate containing yeast at 22-26deg.C for 10d;
post-fermentation: fermenting the filtrate after primary fermentation at 10-20deg.C for 20d;
aging: aging the filtrate after post fermentation at 20-22deg.C for 2-3 months to obtain material II.
2. The preparation method according to claim 1, wherein the holding and standing temperature is 70-90 ℃ and the standing time is 30-40min.
3. The method of claim 1, wherein the clarifying agent is gelatin and/or tannin.
4. A mulberry dry red wine obtained by the method of any one of claims 1 to 3, wherein the sugar degree of the mulberry dry red wine is 10-13 ° Brix.
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Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20010054394A (en) * | 1999-12-06 | 2001-07-02 | 김애정 | method for manufacture in mulberry fermentation milk |
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