CN114317178A

CN114317178A - Fermented wine of fresh medlar and brewing method thereof

Info

Publication number: CN114317178A
Application number: CN202210087245.7A
Authority: CN
Inventors: 曹森; 赵智慧; 刘爱龙; 董建方; 孙霄; 刘建花; 马越; 马艳
Original assignee: Ningxiahong Chinese Wolfbeery Industry Co ltd
Current assignee: Ningxiahong Chinese Wolfbeery Industry Co ltd
Priority date: 2022-01-25
Filing date: 2022-01-25
Publication date: 2022-04-12
Anticipated expiration: 2042-01-25
Also published as: CN114317178B

Abstract

The application provides a fresh wolfberry fruit fermented wine and a brewing method thereof, and relates to the technical field of fruit wine brewing. The brewing method of the fresh wolfberry fruit fermented wine comprises the following steps: pulping the fresh fruit of Chinese wolfberry preserved by freezing, adding glucose oxidase, and processing by using a dynamic high-pressure microjet technology to obtain Chinese wolfberry fruit pulp; then the fermented mash is obtained through treatment; adding reduced glutathione into the fermented mash, inoculating yeast, and performing main fermentation to obtain fructus Lycii wine base; carrying out after-fermentation, aging, clarification and filtration on the medlar raw wine to obtain the medlar fresh fruit fermented wine, wherein reduced glutathione needs to be added respectively before carrying out after-fermentation and aging, and cross-linked polyvinylpyrrolidone needs to be added in the clarification process. The brewing method realizes the synergistic reduction of the oxidation browning of the fresh Chinese wolfberry fruit fermented wine by inhibiting the enzymatic browning and the non-enzymatic browning. The fresh wolfberry fruit fermented wine prepared by the brewing method is clear and transparent in wine body, outstanding in flavor and harmonious and mellow in taste.

Description

Fermented wine of fresh medlar and brewing method thereof

Technical Field

The application relates to the technical field of fruit wine brewing, in particular to a fresh wolfberry fruit fermented wine and a brewing method thereof.

Background

The medlar contains medlar polysaccharide and other active ingredients, has the effects of enhancing the immunity of the human body, resisting swelling and aging, and also has the obvious effects of reducing blood fat, reducing blood sugar, resisting anoxia, resisting fatigue and the like, so related products prepared from medlar, in particular medlar wine, are popular with more and more consumers. The fresh wolfberry fruit fermented wine is low-alcohol health care fruit wine brewed by using fresh wolfberry fruits as raw materials through yeast fermentation, has a long and smooth mouthfeel, comprises various nutritional ingredients such as vitamins, mineral substances, amino acids, organic acids and the like, and also comprises active ingredients such as betaine, polysaccharide, polyphenol, flavone and the like.

However, the fermented wine obtained by fermenting and brewing the fresh wolfberry fruits is very easy to brown in the processing and storage processes, the brown stain of the fresh wolfberry fruit fermented wine is a prominent problem affecting the quality of the fresh wolfberry fruit fermented wine, and as a result, a dark substance is generated, so that the fresh wolfberry fruit fermented wine is dark and brown in appearance color, even has an oxidation flavor, affects the original fruit flavor of the fresh wolfberry fruit fermented wine, and the longer the storage time is, the larger the damage is. For the production of the fresh wolfberry fruit fermented wine, browning not only affects the color and luster of the product and the sales volume, but also causes the loss of some nutrient substances, and seriously restricts the development of the fresh wolfberry fruit fermented wine industry. Therefore, the method for effectively preventing the oxidation browning of the fresh Chinese wolfberry fruit fermented wine has important practical significance.

Disclosure of Invention

In order to solve the problems that the fresh wolfberry fruit is oxidized and browned in the technical process of brewing the fermented wine, the color and flavor of the fruit wine are influenced, and nutrient substances are lost, the application provides the fresh wolfberry fruit fermented wine and the brewing method thereof.

The technical scheme adopted by the application is as follows:

a brewing method of fresh medlar fruit fermented wine comprises the following steps:

pulping the fresh fruit of Chinese wolfberry preserved by freezing, adding glucose oxidase, and processing by using a dynamic high-pressure microjet technology to obtain Chinese wolfberry fruit pulp;

carrying out enzymolysis on the medlar pulp, and adjusting components to obtain fermented mash;

adding reduced glutathione into the fermented mash, inoculating yeast, and performing main fermentation to obtain fructus Lycii wine base;

and carrying out after-fermentation, ageing, clarification and filtration on the medlar raw wine to obtain the medlar fresh fruit fermented wine, wherein reduced glutathione is respectively added before the after-fermentation and the ageing, and crosslinked polyvinylpyrrolidone is added in the clarification process.

Preferably, the temperature of the freezing preservation is-18 ℃ to-20 ℃, and the time is 3 days to 7 days;

preferably, the use amount of the glucose oxidase is 0.2 to 0.6 percent of the mass of the medlar pulp;

preferably, the temperature for the dynamic high-pressure micro-jet technology treatment is 5-15 ℃, and the pressure is 50-200 MPa.

Preferably, the enzymatic hydrolysis comprises: carrying out enzymolysis on the Chinese wolfberry fruit pulp by using pectinase and cellulase;

the usage amount of the pectinase is 1-5 per mill of the mass of the Chinese wolfberry fruit pulp;

the dosage of the cellulase is 1-3 per mill of the treatment of the medlar pulp;

the enzymolysis time is 8-24 h.

Preferably, the conditioning component comprises: adding sucrose to adjust the sugar degree of the wolfberry fruit pulp subjected to enzymolysis to 21-26 Brix, and adding tartaric acid to adjust the pH of the wolfberry fruit pulp subjected to enzymolysis to 3.6-4.0.

Preferably, the use amount of the reduced glutathione is 5ppm to 10 ppm;

preferably, the yeast is used in an amount of 100ppm to 500 ppm;

preferably, the fermentation temperature of the main fermentation is 15-22 ℃.

Preferably, before the medlar wine base is obtained, if the sugar degree and the specific gravity of the fermented mash are not changed for two consecutive days, the main fermentation is stopped, the medlar wine base is obtained by standing and clarifying for 2 to 3 days, and squeezing and separating.

Preferably, the use amount of the reduced glutathione in the post-fermentation is 10ppm to 20 ppm;

the usage amount of the reduced glutathione in the aging is 20ppm to 30 ppm.

Preferably, the usage amount of the cross-linked polyvinylpyrrolidone is 200ppm to 800ppm, and the clarification time is 7 days to 15 days.

Preferably, 60ppm to 100ppm of potassium metabisulfite is required to be added at the same time when the glucose oxidase is added;

the filtration comprises filtration by adopting a sterile filtration membrane of 0.2-0.25 μm;

and after filtering, filling and sterilizing to obtain the finished product of the fresh wolfberry fruit fermented wine.

The application also provides the fresh wolfberry fruit fermented wine which is prepared by adopting the brewing method of the fresh wolfberry fruit fermented wine.

The beneficial effect of this application:

according to the brewing method of the fresh wolfberry fruit fermented wine, the oxidative browning of the fresh wolfberry fruit fermented wine in the preparation production process is controlled in a synergistic manner mainly through the way of inhibiting enzymatic browning and non-enzymatic browning, and the quality and the flavor of the fresh wolfberry fruit fermented wine are improved. Specifically, the conformation of oxidase (such as polyphenol oxidase, peroxidase and phenylalanine ammonia lyase) which can initiate enzymatic browning can be changed by utilizing the freezing treatment of the fresh wolfberry fruit, so that the activity of the oxidase is effectively passivated, and the generation of mixed bacteria is inhibited; treating the medlar pulp by using a dynamic high-pressure micro-jet technology (DHPM) in the pulping process to inhibit enzymatic browning of the fresh medlar fermented wine and improve non-enzymatic browning of the fresh medlar fermented wine; meanwhile, Glucose Oxidase (GOD) is added into the fruit pulp, and glucose is catalytically converted into gluconic acid by using a large amount of oxygen consumed by the GOD, so that enzymatic browning and non-enzymatic browning in the fruit pulp are prevented; in different fermentation and aging stages, colorless hydroxyquinone substances are formed by supplementing reduced Glutathione (GSH) and combining quinone after oxidation of phenolic compounds in the wine, so that the oxidation browning degree of the fresh Chinese wolfberry fruit fermented wine is reduced. Furthermore, crosslinked polyvinylpyrrolidone (PVPP) is added in the clarification process of the fermented wine, and has the function of specifically adsorbing phenolic compounds, so that the content of easily-oxidized substrates in the wine body is reduced, and the aim of resisting oxidation browning is fulfilled. By reasonably arranging the processes and the methods in the brewing process and carrying out related regulation and control, the synergistic reduction effect on the oxidation browning degree of the fresh wolfberry fruit fermented wine is realized.

The fresh wolfberry fruit fermented wine provided by the application can show a yellow straw, is clear and transparent, has a prominent wolfberry fruit flavor, is harmonious and mellow in taste, reduces the bitter taste of the wine body to a certain extent, improves the palatability, and is a high-quality wolfberry fruit wine.

Drawings

To more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are required to be used in the embodiments will be briefly described below, and 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 of the present invention.

FIG. 1 is a photograph of a sample of fresh fermented wine of Lycium barbarum prepared in examples 1-3 and comparative examples 1-6;

FIG. 2 is a photograph of fresh fruit fermented wolfberry wine samples prepared in examples 1 to 3 and comparative examples 1 to 6 after being stored at room temperature for 3 months.

Detailed Description

The terms as used herein:

"prepared from … …" is synonymous with "comprising". The terms "comprises," "comprising," "includes," "including," "has," "having," "contains," "containing," or any other variation thereof, as used herein, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises a list of elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.

The conjunction "consisting of … …" excludes any unspecified elements, steps or components. If used in a claim, the phrase is intended to claim as closed, meaning that it does not contain materials other than those described, except for the conventional impurities associated therewith. When the phrase "consisting of … …" appears in a clause of the subject matter of the claims rather than immediately after the subject matter, it defines only the elements described in the clause; other elements are not excluded from the claims as a whole.

When an amount, concentration, or other value or parameter is expressed as a range, preferred range, or as a range of upper preferable values and lower preferable values, this is to be understood as specifically disclosing all ranges formed from any pair of any upper range limit or preferred value and any lower range limit or preferred value, regardless of whether ranges are separately disclosed. For example, when the range "1 ~ 5" is disclosed, the ranges described should be construed to include the ranges "1 ~ 4", "1 ~ 3", "1 ~ 2 and 4 ~ 5", "1 ~ 3 and 5", and the like. When a range of values is described herein, unless otherwise stated, the range is intended to include the endpoints thereof and all integers and fractions within the range.

In these examples, the parts and percentages are by mass unless otherwise indicated.

The mechanism for causing the fruit wine browning is mainly divided into enzymatic browning and non-enzymatic browning. Enzymatic browning generally occurs in the pulp prior to fermentation, while phenolics are closely related to enzymatic browning, which occurs at a rate proportional to the concentration of phenolic substrate. Polyphenol Oxidase (PPO), Peroxidase (POD) and Phenylalanine Ammonia Lyase (PAL) are considered as main oxidases for initiating enzymatic browning of fruit wine, and PPO, POD and PAL can catalyze phenolic substances to be oxidized to generate o-quinone, and the o-quinone interacts with each other to generate a high molecular polymer, or the o-quinone interacts with amino acid to generate a high molecular complex, thereby generating melanin. In addition, anthocyanin and other polyphenol can be degraded, so that the color of the fruit wine is changed, and the antioxidant activity is reduced. Therefore, enzymatic browning of the fermented wine of fresh medlar can be related to PPO, POD and PAL. The non-enzymatic browning is not browning generated by catalysis of enzyme substances, and runs through the whole process of brewing the fruit wine, and comprises non-enzymatic browning of the fruit wine caused by non-enzymatic oxidation of polyphenol, oxidative decomposition of ascorbic acid, Maillard reaction and caramelization reaction.

According to the browning mechanism of enzymatic browning and non-enzymatic browning, the application provides a brewing method of the fresh Chinese wolfberry fruit fermented wine, which comprises the following steps:

(1) sorting raw materials: selecting fresh Chinese wolfberry fruits without green fruits, rottenness and mildew and having no bird jaws, quickly freezing, storing at low temperature, and keeping fresh for later use;

(2) pulping: pulping the fresh medlar prepared in the step (1) by using a double-channel pulping machine to obtain medlar pulp, adding 60-100ppm of potassium metabisulfite, synchronously adding Glucose Oxidase (GOD), and processing by using a micro-jet homogenizer to obtain the medlar pulp.

(3) Enzymolysis: adding pectinase and cellulase into the medlar pulp obtained in the step (2), uniformly stirring, and performing enzymolysis treatment at normal temperature;

(4) adjusting components: adjusting the sugar degree of the medlar pulp subjected to enzymolysis by using sucrose, and adjusting the acidity of the medlar pulp subjected to enzymolysis by using tartaric acid to obtain fermented mash;

(5) main fermentation: adding reduced Glutathione (GSH) into the fermented mash in the step (4), inoculating yeast, controlling the fermentation temperature, performing main fermentation, and after the fermentation is finished, squeezing and separating to obtain the medlar wine base;

(6) and (3) finished product: and (5) carrying out after-fermentation, ageing, clarification, filtration, filling and sterilization on the medlar raw wine obtained in the step (5) to obtain the medlar fresh fruit fermented wine. Specifically, reduced glutathione needs to be added before post-fermentation and aging, and cross-linked polyvinylpyrrolidone needs to be added during clarification.

In some embodiments of the present application, the temperature of freezing in step (1) is from-18 ℃ to-20 ℃, and may be, for example, -18 ℃, -19 ℃, or-20 ℃; the cryopreservation time is 3 to 7 days, and may be any of 3 to 7 days, for example, 3 to 5 days, 7 days, or 3 to 7 days. Through the low temperature condition, the activities of PPO, POD and PAL can be inactivated, and the generation of mixed bacteria can be inhibited.

In some embodiments of the present application, the amount of glucose oxidase used in step (2) is 0.2% to 0.6% by mass of the wolfberry pulp, for example, it may be 0.2%, 0.3%, 0.4%, 0.5% or 0.6%.

It should be noted that the specific surface area of the fresh medlar fruits is increased in the pulping process, the contact surface with oxygen is increased, and both non-enzymatic browning and enzymatic browning almost involve in the presence of oxygen. Therefore, the oxidation browning of the fresh wolfberry fruit is easy to occur in the pulping process. Glucose Oxidase (GOD) is a natural food additive, can catalyze and convert aldehyde groups on glucose molecules of the wolfberry fruit pulp into carboxyl groups, consumes oxygen in the process, so that the wolfberry fruit pulp contains a certain amount of glucose, and the addition of the GOD can consume the glucose and the oxygen contained in the wolfberry fruit pulp, so that the oxidation browning of the fresh wolfberry fruit fermented wine is avoided.

In some embodiments of the present application, the microjet homogenizer in step (2) employs dynamic high-pressure microjet technology (DHPM), and only physical changes occur during the treatment process, no harmful components are generated, and the usage amount of chemical additives in the production process can be reduced, such as reducing SO in fruit wine₂The usage amount of the mixture can also reduce the pollution of mixed bacteria and realize the effects of uniform mixing and stability. According to the application, conformation of PPO, POD and PAL can be changed by using DHPM to synergistically freeze the wolfberry fruit pulp, activity of PPO, POD and PAL is reduced, enzymatic browning of the fresh wolfberry fruit fermented wine is inhibited, and the oxidative decomposition of ascorbic acid can be delayed and nonenzymatic browning of the fresh wolfberry fruit fermented wine is improved by treating the wolfberry fruit pulp with DHPM.

When the micro-jet homogenizer works, the water cooler needs to be opened, and the processing temperature of the medlar pulp is controlled to be 5-15 ℃, for example, any value of 5 ℃, 8 ℃, 10 ℃, 12 ℃, 15 ℃ or 5-15 ℃; the fructus Lycii pulp is delivered to a micro-jet homogenizer by screw pump for homogenizing treatment at 50 MPa-200 MPa, such as 50MPa, 100MPa, 150MPa, 200MPa or 50 MPa-200 MPa.

In some embodiments of the present application, during the enzymolysis in step (3), the pectinase is used in an amount of 1 to 5% by mass of the lycium barbarum pulp, for example, 1%, 2%, 3%, 4%, or 5%.

Preferably, the cellulase is used in an amount of 1 to 3 parts per thousand, for example, 1, 2 or 3 parts per thousand based on the mass of the fruit pulp of lycium barbarum.

Preferably, the time for the enzymatic hydrolysis at room temperature is 8 to 24 hours, and may be any of 8, 10, 12, 14, 16, 18, 20, 22, 24, or 8 to 24 hours, for example.

In some embodiments of the present application, the addition of sucrose in step (4) adjusts the sugar content of the wolfberry pulp to between 21 ° Brix and 26 ° Brix, which can be, for example, 21 ° Brix, 22 ° Brix, 23 ° Brix, 24 ° Brix, 25 ° Brix, or 26 ° Brix; tartaric acid is added to adjust the pH of the pulp to 3.6-4.0, which may be, for example, 3.6, 3.7, 3.8, 3.9 or 4.0.

In some embodiments of the present application, the reduced glutathione in step (5) is used in an amount of 5ppm to 10ppm, for example, 5ppm, 6ppm, 7ppm, 8ppm, 9ppm or 10 ppm.

Preferably, the amount of yeast used in step (5) is 100ppm to 500ppm, and may be any of 100ppm, 200ppm, 300ppm, 400ppm, 500ppm, or 100ppm to 500ppm, for example.

When inoculating yeast, it is generally necessary to activate the yeast first, and the specific process of activation is: putting active dry yeast into sugar water with the weight of 10-15 times and the mass concentration of 2% -5%, activating for 15-30 minutes at the temperature of 30-38 ℃, adjusting yeast liquid by using fermented mash until a layer of fine foam appears, keeping the temperature difference to be less than 10 ℃ for 10 minutes, and then adding the activated yeast liquid into the fermented mash.

During the main fermentation, when the specific gravity of the fermented mash is 1070kg/m³In the above, 1 cycle is performed every 4 hours, and the specific gravity is 1070-³In the period of vigorous fermentation, 1 cycle of fermentation is needed every 2 hours.

Preferably, the fermentation temperature of the main fermentation in step (5) is 15 to 22 ℃, and may be, for example, 15 ℃, 16 ℃, 17 ℃, 18 ℃, 19 ℃, 20 ℃, 21 ℃ or 22 ℃.

Further, when the sugar degree and the specific gravity of the fermented mash in the main fermentation process are not changed for two consecutive days, the fermentation is considered to be finished, the main fermentation is stopped, the fermented mash is stood for 2 to 3 days for clarification, then squeezing separation is carried out, and the supernatant is taken, namely the medlar wine base.

In some embodiments of the present application, the amount of reduced glutathione to be added in step (6) before the post-fermentation is performed is 10ppm to 20ppm, and may be any of 10ppm, 12ppm, 15ppm, 18ppm, 20ppm, or 10ppm to 20ppm, for example.

Reduced glutathione may also be added prior to aging, and may be used in an amount of 20ppm to 30ppm, for example, 20ppm, 22ppm, 25ppm, 28ppm, 30ppm or 20ppm to 30 ppm.

The reduced Glutathione (GSH) is used as an antioxidant, can inhibit browning of the fresh Chinese wolfberry fruit fermented wine, can prevent loss of various aromas and formation of peculiar smell, is safe and effective, and can inhibit browning mechanism by combining quinone after oxidation of phenolic compounds to form colorless hydroxyquinone substances, so that the oxidation browning degree of the fresh Chinese wolfberry fruit fermented wine is reduced. The total content of the reduced GSH is gradually reduced along with the increase of the adding time, so that a certain amount of the reduced GSH is required to be added in the main fermentation stage, and a certain amount of the reduced GSH is also required to be supplemented in the post-fermentation and ageing stages to improve the content of the reduced GSH in the fruit wine so as to improve the anti-browning capability and the aroma component retention capability.

In some embodiments of the present application, the amount of the crosslinked polyvinylpyrrolidone added during the clarification in step (5) is 200ppm to 800ppm, and may be, for example, 200ppm, 300ppm, 400ppm, 500ppm, 600ppm, 700ppm, 800ppm or any value from 200ppm to 800 ppm; the clarification time is 7 to 15 days, and may be, for example, 7, 8, 9, 10, 11, 12, 13, 14 or 15 days. The cross-linked polyvinylpyrrolidone (PVPP) is added in the clarification process of the fermented wine, so that phenolic compounds in the wine can be removed to the maximum extent, the content of easily-oxidized substrates in the wine body is reduced, and the purpose of resisting oxidation browning is achieved.

Preferably, the filtration after clarification comprises filtration with a sterile filtration membrane of 0.2 μm to 0.25 μm, which may be, for example, 0.21 μm, 0.22 μm, 0.23 μm, 0.24 μm or 0.25 μm. Further preferably, the microorganisms are removed by filtration through a 0.22 μm sterile microporous membrane.

It is noted that the general post-fermentation time is not less than 15 days, when the post-fermentation is finished, one-time back-flow is carried out, and the aging stage is carried out, and the aging time is not less than 6 months. And after the aging is finished, performing secondary reverse flow, then adding PVPP for clarification, and after the clarification is finished, performing tertiary reverse flow. Filtering with 0.22 μm sterile microporous membrane filter, bottling, and sterilizing at high pressure to obtain fermented wine.

According to the brewing method, the fresh wolfberry fruits frozen at low temperature are pulped, and GOD is synchronously added. And then treating the low-temperature medlar fruit pulp by DHPM, adding reduced GSH before main fermentation, after fermentation and before aging, and adding PVPP in the clarification process to control the oxidation browning of the fresh medlar fruit fermented wine in the production process, thereby improving the quality and flavor of the fresh medlar fruit fermented wine.

Embodiments of the present application will be described in detail below with reference to specific examples, but those skilled in the art will appreciate that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. 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.

Example 1

The embodiment provides a fresh wolfberry fruit fermented wine, and a specific brewing method comprises the following steps:

(1) sorting raw materials: removing fruit stalks, selecting fresh fructus Lycii without green fruit, rot and mildew, and bird claw, sealing, and quick freezing in a-18 deg.C refrigerator for 3 days;

(2) pulping: and (4) opening the ultraviolet lamp and the ozone machine to disinfect and sterilize the workshop environment for more than 1 hour. Pulping the fresh medlar preserved in the step (1) by using a double-channel pulping machine to remove medlar seed skin to obtain medlar pulp, adding 60ppm of potassium metabisulfite, and synchronously adding 0.2% of GOD. And (3) opening a water cooling machine, controlling the temperature of the medlar fruit pulp to be 5 ℃, conveying the medlar fruit pulp to a micro-jet homogenizer for treatment by using a screw pump, and setting the treatment pressure to be 50 MPa.

(3) Enzymolysis: adding 1 thousandth of pectinase and 1 thousandth of cellulase into the medlar pulp, uniformly stirring, and carrying out enzymolysis treatment at normal temperature for 8 hours;

(4) adjusting components: adjusting the sugar degree of the medlar pulp to 21 DEG Brix by using sucrose, and adjusting the pH to 3.6 by using tartaric acid;

(5) main fermentation: adding reduced GSH into the fermented mash of fructus Lycii at 5ppm, inoculating activated yeast solution at 100ppm, controlling fermentation temperature at 22 deg.C, and specific gravity at 1070kg/m³In the above, 1 cycle is performed every 4 hours, and the specific gravity is 1070 to 1030kg/m³In the vigorous fermentation period, 1 cycle is performed every 2 hours. When no obvious fermentation sign exists, the residual sugar and the specific gravity are not changed for two consecutive days, the fermentation is considered to be finished, the fermentation is stopped, the mixture is stood for 2 to 3 days, and the medlar raw wine is obtained by squeezing and separation;

(6) and (3) finished product: adding reduced GSH at a ratio of 10ppm before post-fermentation, performing post-fermentation for 15 days, performing primary reverse flow after the post-fermentation, aging for 6 months, adding reduced GSH at a ratio of 30ppm before aging. After the ageing is finished, performing secondary reverse flow, adding PVPP according to 200ppm, clarifying for 7 days, performing third reverse flow, filtering by adopting a 0.22 mu m sterile microporous membrane filter machine, and removing microorganisms. Bottling, and sterilizing at high pressure to obtain fermented wine.

Example 2

(1) Sorting raw materials: removing fruit stalks, selecting fresh Chinese wolfberry fruits without green fruits, rottenness and mildew and from bird arms, sealing, and quick-freezing and fresh-keeping in a refrigeration house at-18 ℃ for 5 days for later use;

(2) pulping: and (4) opening the ultraviolet lamp and the ozone machine to disinfect and sterilize the workshop environment for more than 1 hour. Pulping the fresh medlar by using a double-channel pulping machine to remove medlar seed skin to obtain medlar pulp, adding 80ppm of potassium metabisulfite, and synchronously adding 0.4% of GOD. And (3) opening a water cooling machine, controlling the temperature of the medlar fruit pulp to be 10 ℃, conveying the medlar fruit pulp to a micro-jet homogenizer for processing by using a screw pump, and setting the processing pressure to be 150 MPa.

(3) Enzymolysis: adding 3 per mill of pectinase and 2 per mill of cellulase into the medlar pulp, uniformly stirring, and carrying out enzymolysis treatment at normal temperature for 16 h;

(4) adjusting components: adjusting the sugar degree of the medlar pulp to 22.5 degrees Brix by using sucrose, and adjusting the pH value to 3.8 by using tartaric acid;

(5) main fermentation: adding reduced GSH into the fermented mash of fructus Lycii at 8ppm, inoculating activated yeast solution at 300ppm, controlling fermentation temperature at 18 deg.C, and specific gravity at 1070kg/m³In the above, 1 cycle is performed every 4 hours, and the specific gravity is 1070 to 1030kg/m³In the vigorous fermentation period, 1 cycle is performed every 2 hours. When no obvious fermentation sign exists, the residual sugar and the specific gravity are not changed for two consecutive days, the fermentation is considered to be finished, the fermentation is stopped, the mixture is stood for 2 to 3 days, and the medlar raw wine is obtained by squeezing and separation;

(6) and (3) finished product: adding reduced GSH (reduced GSH) 15ppm before post-fermentation, and performing post-fermentation for 18 days. After the post-fermentation, performing one-time reverse flow, entering an ageing stage, adding reduced GSH (glutathione) according to 25ppm before ageing, and ageing for 6 months. After the ageing is finished, performing secondary reverse flow, adding PVPP according to 500ppm for clarification for 11 days, performing third reverse flow, and filtering by adopting a 0.22 mu m sterile microporous membrane filter to remove microorganisms. Bottling, and sterilizing at high pressure to obtain fermented wine.

Example 3

(1) Sorting raw materials: removing fruit stalks, selecting fresh Chinese wolfberry fruits without green fruits, rottenness and mildew and from bird arms, sealing, and quick-freezing and fresh-keeping in a refrigeration house at-18 ℃ for 7 days for later use;

(2) pulping: and (4) opening the ultraviolet lamp and the ozone machine to disinfect and sterilize the workshop environment for more than 1 hour. Pulping the fresh medlar by using a double-channel pulping machine to remove medlar seed skin, obtaining medlar pulp, adding 100ppm of potassium metabisulfite, and synchronously adding 0.6 percent of GOD. And (3) opening a water cooling machine, controlling the temperature of the medlar fruit pulp to be 15 ℃, conveying the medlar fruit pulp to a micro-jet homogenizer for treatment by using a screw pump, and setting the treatment pressure to be 200 MPa.

(3) Enzymolysis: adding 5 per mill of pectinase and 3 per mill of cellulase into the wolfberry fruit pulp, uniformly stirring, and carrying out enzymolysis treatment at normal temperature for 24 hours;

(4) adjusting components: adjusting the sugar degree of the medlar pulp to 26 ° Brix by using sucrose, and adjusting the pH to 4.0 by using tartaric acid;

(5) main fermentation: adding 10ppm of fructus Lycii fermented mash into reduced GSH, inoculating 500ppm of activated yeast solution, controlling fermentation temperature at 15 deg.C, and specific gravity at 1070kg/m³In the above time, 1 cycle is performed every 4 hours, the period of vigorous fermentation is 1070-1030kg/m 3, and 1 cycle is performed every 2 hours. When no obvious fermentation sign exists, the residual sugar and the specific gravity are not changed for two consecutive days, the fermentation is considered to be finished, the fermentation is stopped, the mixture is stood for 2 to 3 days, and the medlar raw wine is obtained by squeezing and separation;

(6) and (3) finished product: adding reduced GSH at a ratio of 20ppm before post-fermentation, and performing post-fermentation for 20 days. After the post-fermentation, performing one-time reverse flow, entering an ageing stage, adding reduced GSH (glutathione) according to 20ppm before ageing, and ageing for 6 months. After the ageing is finished, performing secondary reverse flow, adding PVPP according to 800ppm, clarifying for 15 days, performing third reverse flow, filtering by adopting a 0.22 mu m sterile microporous membrane filter machine, and removing microorganisms. Bottling, and sterilizing at high pressure to obtain fermented wine.

Comparative example 1

(1) Sorting raw materials: removing fruit stalks, selecting fresh Chinese wolfberry fruits without green fruits, rottenness and mildew and having no bird jaws, and placing at normal temperature for later use;

(2) pulping: and (4) opening the ultraviolet lamp and the ozone machine to disinfect and sterilize the workshop environment for more than 1 hour. Pulping the fresh medlar by using a double-channel pulping machine to remove medlar seed skin to obtain medlar pulp, and adding 150ppm of potassium metabisulfite;

(5) main fermentation: inoculating the activated yeast liquid into the fermented mash of fructus Lycii at 100ppm, controlling the fermentation temperature at 22 deg.C, and the specific gravity at 1070kg/m³In the above time, 1 cycle is performed every 4 hours, the period of vigorous fermentation is 1070-1030kg/m 3, and 1 cycle is performed every 2 hours. When no obvious fermentation sign exists, the residual sugar and the specific gravity are not changed for two consecutive days, the fermentation is considered to be finished, the fermentation is stopped, the mixture is stood for 2 to 3 days, and the medlar raw wine is obtained by squeezing and separation;

(6) and (3) finished product: fermenting the raw wolfberry wine for 15 days. After the post-fermentation, performing one-time reverse flow, and entering an ageing stage, wherein the ageing period is performed for 6 months. And after the ageing is finished, performing secondary reverse flow, adding 50ppm of gelatin, adding 500ppm of bentonite for degumming and clarifying for 7 days, performing tertiary reverse flow, and filtering by adopting a 0.22-micron sterile microporous membrane filter to remove microorganisms. Bottling, and sterilizing at high pressure to obtain fermented wine.

Comparative example 2

(1) Sorting raw materials: removing fruit stalks, selecting fresh Chinese wolfberry fruits without green fruits, rottenness and mildew and from bird arms, sealing, and quick-freezing and fresh-keeping in a refrigeration house at-18 ℃ for 3 days for later use;

the subsequent processes of pulping, enzymolysis, component adjustment, main fermentation and finished product preparation are the same as the process of the comparative example 1, and the fresh medlar fermented wine is obtained.

Comparative example 3

(2) pulping: and (4) opening the ultraviolet lamp and the ozone machine to disinfect and sterilize the workshop environment for more than 1 hour. Pulping the fresh medlar by using a double-channel pulping machine to remove medlar seed skin, obtaining medlar pulp, and adding 150ppm of potassium metabisulfite. Opening a water cooling machine, controlling the temperature of the medlar fruit pulp to be 5 ℃, conveying the medlar fruit pulp to a micro-jet homogenizer for processing by using a screw pump, and setting the processing pressure to be 50 MPa;

the subsequent enzymolysis, component adjustment, main fermentation and finished product preparation processes are the same as the processes of the comparative example 1, and the fresh medlar fruit fermented wine is obtained.

Comparative example 4

(2) pulping: and (4) opening the ultraviolet lamp and the ozone machine to disinfect and sterilize the workshop environment for more than 1 hour. Pulping the fresh lycium barbarum by using a double-channel pulping machine to remove seed skins of the lycium barbarum to obtain lycium barbarum pulp, adding 150ppm of potassium metabisulfite, and synchronously adding 0.2% of GOD;

Comparative example 5

The preparation processes of sorting raw materials, pulping, enzymolysis, adjusting components and main fermentation are the same as the process of the comparative example 1, and the medlar wine base is obtained;

and (3) finished product: adding 10ppm reduced GSH before post-fermentation, and performing post-fermentation for 15 days. After the post-fermentation, performing one-time reverse flow, entering an ageing stage, adding reduced GSH (glutathione) according to 30ppm before ageing, and performing the ageing stage for 6 months. And after the ageing is finished, performing secondary reverse flow, adding 50ppm of gelatin, adding 500ppm of bentonite for degumming and clarifying for 7 days, performing tertiary reverse flow, and filtering by adopting a 0.22-micron sterile microporous membrane filter to remove microorganisms. Bottling, and sterilizing at high pressure to obtain fermented wine.

Comparative example 6

and (3) finished product: fermenting the raw wolfberry wine for 15 days. After the post-fermentation, performing one-time reverse flow, and entering an ageing stage, wherein the ageing period is performed for 6 months. After the ageing is finished, performing secondary reverse flow, adding PVPP according to 200ppm for clarification for 7 days, performing third reverse flow, and filtering by adopting a 0.22 mu m sterile microporous membrane filter to remove microorganisms. Bottling, and sterilizing at high pressure to obtain fermented wine.

By measuring indexes related to the oxidation browning of the finished product of the fresh wolfberry fruit fermented wine prepared in the embodiments 1-3 and the comparative examples 1-6, the effect of the method of the invention in controlling the oxidation browning of the fresh wolfberry fruit fermented wine is evaluated.

Measurement method

1. Measurement of color intensity: the colorimetric values of different wolfberry fresh fruit fermented wine samples are tested by a colorimeter, and the colorimeter of the Hangzhou color spectrum science and technology company with the model number of CS-10 is used in the application.

2. Sensory analysis: according to sensory examination and evaluation in a GB/T15038 general analysis method for wine and fruit wine, sensory evaluation is carried out from appearance, aroma, taste and typicality;

3. determination of the browning degree: measuring with ultraviolet-visible spectrophotometer, collecting fresh fructus Lycii fermented wine 4ml, adding anhydrous ethanol 8ml, standing for 10min, centrifuging at 5000r/min for 15min, absorbing supernatant, measuring absorbance at 420nm wavelength, and using distilled water as blank control to express its browning degree.

4. And (3) measuring the dissolved oxygen concentration: detecting the dissolved oxygen concentration in the fresh medlar fermented wine by using an oxygen detector, standing the fresh medlar fermented wine before and after measurement, and measuring by holding an air bag in hand under the nitrogen-filled environment.

5. And (3) measuring enzyme activity: PPO: 2mL of a phosphate buffer solution (pH7.8, containing 1% PVPP) having a concentration of 0.05mol/L and 2mL of a catechol solution having a concentration of 0.04mol/L were added to the test tube, and the test tube was subjected to a water bath at 25 ℃ for 5 minutes, followed by addition of 5mL of a fresh fermented wine sample of Lycium barbarum. The change in absorbance at a wavelength of 425nm was measured by an ultraviolet-visible spectrophotometer using a phosphate buffer as a blank.

And (3) POD: 0.5mL of guaiacol, 1mL of 30% H was added to the tube₂O₂3mL of phosphate buffer solution (pH6.0) with the concentration of 0.1mol/L and 0.5mL of fresh medlar fermentation wine sample. And taking the reaction system of the fresh medlar fermented wine sample as a blank control, and measuring the change of the absorbance value at 470nm by using an ultraviolet-visible spectrophotometer.

PAL: 3.5mL of borate buffer (pH8.8), 0.5mL of phenylalanine solution with a concentration of 0.02mol/L and 1.0mL of fresh fermented wine sample of Lycium barbarum were added to a test tube, and the test tube was left in a water bath at 40 ℃ for 1 hour, followed by addition of 0.2mL of HCl with a concentration of 6 mol/L. And taking the reaction system without the wolfberry fresh fermented wine sample as a blank control, and measuring the change of the absorbance value at 290nm by using an ultraviolet-visible spectrophotometer.

6. Determination of the total phenol content: the total phenol content in the fresh medlar fermented wine is determined by Folin-Ciocalteu colorimetric method.

7. And (3) stability testing: and placing the fresh medlar fresh fruit fermented wine samples prepared in different embodiments and comparative examples in a sealed glass tube, photographing and recording the color of the wine, and then photographing and recording the color of the wine again after storing for 3 months at room temperature.

8. Measurement of turbidity: store each sample after 3 months under room temperature environment, determine its turbidity through using the turbidimeter, what the turbidimeter chose for use is the instrument of Shanghai Xinrui instrument and meter limited, and the model is: WGZ-800.

TABLE 1 color values of samples of examples 1 to 3 and comparative examples 1 to 6

TABLE 2 analysis of the results of the delta color difference using comparative example 1 as a standard

Note: l, A and B on the color difference meter are colorimetric values representing the colors of the object, namely color space coordinates of the colors, and any color has a unique coordinate value, wherein L represents the brightness (black and white), a represents red and green, and B represents yellow and blue. Using a colorimeter, Δ L + indicates a bright bias, Δ L-indicates a dark bias, Δ a + indicates a red bias, Δ a-indicates a green bias, Δ b + indicates a yellow bias, and Δ b-indicates a blue bias.

By analyzing the data in tables 1 and 2, wherein Δ L in table 2 is a "+" value, it means that the color of the samples of examples 1 to 3 and comparative examples 2 to 6 is brighter than that of the sample of comparative example 1, which means that the methods used for the samples of examples 1 to 3 and comparative examples 2 to 6 can inhibit browning in the lycium barbarum. Furthermore, the values of Δ L of examples 1 to 3 are all greater than those of comparative examples 2 to 6, which indicates that the brewing methods used in examples 1 to 3 of the present application are superior to those of comparative examples 2 to 6 in terms of inhibition of oxidative browning, indicating that the brewing methods provided in the present application are effective.

In the oxidation process of the medlar wine, the wine basically oxidized shows reddish brown, delta a + shows reddish and delta a-shows greenish, then the data in Table 2 show that the delta a of the comparative examples 3 to 5 are all "+" values, which indicate that the wine prepared by the comparative examples 3 to 5 has reddish color and tends to brown the color of the wine, and the delta a of the comparative examples 4 and 6 is "-" but is larger than that of the examples 1 to 3, which also shows that the brewing method used in the examples 1 to 3 of the present application is better than that of the comparative examples 2 to 6 in the aspect of inhibiting oxidation browning.

TABLE 3 test results of examples 1 to 3 and comparative examples 1 to 6

As can be seen from Table 3, the evaluation score of the fresh wolfberry fruit fermented wine prepared in the embodiments 1-3 is 92-95, and the fresh wolfberry fruit fermented wine prepared in the embodiments 1-3 is yellow in straw, clear and transparent, prominent in typical wolfberry flavor, and harmonious and mellow in taste. The fresh medlar fruit fermented wine prepared in the comparative example 1 has an evaluation score of 75 points, is amber, has good clarity, has no obvious fruit fragrance and has a slight taste. The fresh wolfberry fruit fermented wine prepared in the comparative examples 2-6 has evaluation scores of 77, 75, 78 and 80 respectively, has good clarity, and is slightly higher than that of the comparative example 1 in overall score, but has obvious defects, such as unobtrusive aroma, sour taste and roughness in taste in the comparative example 2, relatively weak taste in the comparative example 3, unobtrusive aroma in the comparative example 4, light loss of color of wine body, inconsistent taste of wine body in the comparative example 5, slight bitterness, unobtrusive aroma of wine body in the comparative example 6, poor taste and the like.

By comparing the browning degree, the dissolved oxygen concentration, the enzyme activity and the total phenol content of the fresh wolfberry fruit fermented wine in the table 3, it can be seen that the oxidation browning degree of the fresh wolfberry fruit fermented wine can be actually reduced through a single improved brewing process, but the reduction effect is limited, compared with the relevant test results of the fresh wolfberry fruit fermented wine prepared by the common conventional method in the comparative example 1 in the comparative examples 2-6. In the fresh wolfberry fruit fermented wine prepared by combining the methods in the embodiments 1-3 of the application, the browning degree, the dissolved oxygen concentration, the PPO, the POD, the PAL enzyme activity and the total phenol content of the fermented wine are obviously lower than those of the fermented wine prepared by the comparative examples 1-6 through detection.

Further analysis shows that the medlar is processed by freezing in the brewing method of the application, the medlar pulp is processed by DHPM at low temperature to passivate or inactivate PPO, POD and PAL in the medlar fresh fruit fermented wine, then GOD is added to consume partial oxygen in the medlar fermented wine, a certain amount of reduced GSH is added in the main fermentation (alcohol fermentation), post fermentation (malic acid-lactic acid fermentation) and ageing stages to inhibit browning, and PVPP in the clarification process adsorbs a large amount of phenolic compounds to form complex precipitates, and the complex precipitates are separated by pouring backwards to further reduce the total phenol content in the wine. By combining the processes and the method in the brewing process of the fresh wolfberry fruit fermented wine, the synergistic reduction effect on the browning degree, the dissolved oxygen concentration and the total phenol content of the wine body is realized, the oxidative browning of the fresh wolfberry fruit fermented wine is greatly improved, the bitter taste of the wine body is reduced to a certain degree, and the palatability of the prepared fresh wolfberry fruit fermented wine is improved.

FIG. 1 is a picture of a fresh medlar fresh fruit fermented wine sample prepared in examples 1 to 3 and comparative examples 1 to 6, and FIG. 2 is a picture of a sample after 3 months of storage, and it is obvious by comparison that: no matter whether the wine is clarified by using gelatin and bentonite or PVPP, after the fresh wolfberry fruit fermented wine is prepared, the wine bodies of the examples 1-3 and the comparative examples 1-6 are relatively clear, only the wine body colors are different, but after 3 months of storage, the wine body colors are darkened to a certain degree, but the wine bodies of the examples 1-3 are weaker in color darkening degree and still better in clarity, the wine body colors of the comparative examples 2-6 are obviously darkened, the wine body color change of the comparative example 1 is particularly obvious, the original amber color is changed into the darker reddish brown color, and the wine body clarity of the comparative example 1 is also poor. Further, through the turbidity detection, according to the data results in table 3, it is also apparent that the turbidity value of comparative example 1 is the largest, reaching 145.5, and the turbidity values of comparative examples 2 to 6 are all larger than those of examples 1 to 3.

According to the test results, the brewing method provided by the application can be proved to be capable of effectively inhibiting and weakening the oxidation browning rate of the fresh wolfberry fruit fermented wine and prolonging the shelf life of the fresh wolfberry fruit fermented wine.

Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.

Furthermore, those skilled in the art will appreciate that while some embodiments herein include some features included in other embodiments, rather than other features, combinations of features of different embodiments are meant to be within the scope of the invention and form different embodiments. For example, in the claims above, any of the claimed embodiments may be used in any combination. The information disclosed in this background section is only for enhancement of understanding of the general background of the invention and should not be taken as an acknowledgement or any form of suggestion that this information forms the prior art already known to a person skilled in the art.

Claims

1. A brewing method of fresh wolfberry fruit fermented wine is characterized by comprising the following steps:

2. The method for brewing the fermented wine of fresh wolfberry fruit according to claim 1, wherein the temperature for freezing preservation is-18 ℃ to-20 ℃ for 3 days to 7 days;

3. The method for brewing the fermented wine of fresh wolfberry fruit according to claim 1, wherein the enzymatic hydrolysis comprises: carrying out enzymolysis on the Chinese wolfberry fruit pulp by using pectinase and cellulase;

the enzymolysis time is 8-24 h.

4. The method for brewing the fermented wine of fresh wolfberry fruit according to claim 1, wherein the adjusting component comprises: adding sucrose to adjust the sugar degree of the wolfberry fruit pulp subjected to enzymolysis to 21-26 Brix, and adding tartaric acid to adjust the pH of the wolfberry fruit pulp subjected to enzymolysis to 3.6-4.0.

5. The method for brewing the fermented wine of fresh wolfberry fruit according to claim 1, wherein the reduced glutathione is used in an amount of 5ppm to 10 ppm;

preferably, the yeast is used in an amount of 100ppm to 500 ppm;

preferably, the fermentation temperature of the main fermentation is 15-22 ℃.

6. The method for brewing the fermented wine of fresh fructus Lycii according to claim 1, wherein the sugar degree and specific gravity of the fermented mash are not changed for two consecutive days before obtaining the fructus Lycii wine base, the main fermentation is terminated, the fermented mash is allowed to stand for 2 to 3 days, and the fructus Lycii wine base is obtained by squeezing and separating.

7. The method for brewing the fermented wine of fresh wolfberry fruit according to claim 1, wherein the amount of reduced glutathione used in the post-fermentation is 10ppm to 20 ppm;

the usage amount of the reduced glutathione in the aging is 20ppm to 30 ppm.

8. The method for brewing the fermented wine of fresh wolfberry fruit according to claim 1, wherein the crosslinked polyvinylpyrrolidone is used in an amount of 200ppm to 800ppm, and the clarification time is 7 days to 15 days.

9. The method for brewing the fresh wolfberry fruit fermented wine according to any one of claims 1 to 8, wherein 60ppm to 100ppm of potassium metabisulfite needs to be added at the same time as the glucose oxidase is added;

10. A fermented wine of fresh wolfberry fruit, which is prepared by the brewing method of the fermented wine of fresh wolfberry fruit according to any one of claims 1 to 9.