CN114410404A - Storable red wine and preparation method thereof - Google Patents
Storable red wine and preparation method thereof Download PDFInfo
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- CN114410404A CN114410404A CN202210142270.0A CN202210142270A CN114410404A CN 114410404 A CN114410404 A CN 114410404A CN 202210142270 A CN202210142270 A CN 202210142270A CN 114410404 A CN114410404 A CN 114410404A
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Abstract
The invention relates to a storable red wine and a preparation method thereof, wherein fresh grapes are selected and partially crushed, cowberry fruit-currant mixed juice is added to obtain a fermentation raw material, pectinase, acid cellulose and laccase-like nano materials are added to the fermentation raw material, high-speed shearing treatment is carried out, saccharomyces cerevisiae is added to carry out primary fermentation, fermentation liquor is squeezed and separated to collect, secondary fermentation, glue discharging, cold stabilization, filtration and filling are carried out, and the storable red wine is obtained. The red wine prepared by the invention does not use sulfur dioxide, avoids the safety problem caused by the red wine, has low storage requirement, can be stored for a long time at room temperature, and has good stability.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and relates to a long-storage-life red wine and a preparation method thereof.
Background
The red wine is fruit wine obtained by fermenting grapes, contains beneficial components such as tartaric acid, pectin, mineral substances, tannic acid and the like besides alcohol, has a good health-care effect, and is popular with consumers. In the concept of many people, the older the red wine, the better, so sometimes the red wine bought home likes to be stored, and the red wine is drunk after the storage time is long.
In fact, the older the red wine is, the better the red wine is, 99% of the red wine on the market has no aging capability, and the optimal drinking period is different according to different wines and is generally between 2 and 10 years. Only a small fraction of particularly good wines have an ageing capacity. The optimum temperature for storing wine is usually 10 ℃, and generally, temperatures of 7 to 18 ℃ are not harmful. Temperature fluctuation in the wine cellar is avoided as much as possible, and certain influence is brought to the quality of the wine due to unstable temperature. The wine should be kept at a temperature above 20 ℃ for a long time, and the temperature of the wine should not be lower than 0 ℃, so that the wine can be precipitated by stones, and the acidity of the wine is reduced. The temperature of the stored wine is preferably kept constant, and short-term temperature fluctuations need to be avoided as much as possible. Generally, the higher the temperature, the faster the wine matures; at low temperatures, the growth of the wine is slower. In general, the storage conditions of red wine are harsh, which is difficult for ordinary consumers to realize, and improper storage often causes the quality loss of red wine.
In addition, sulfur dioxide is usually added in the process of brewing red wine to play a role in resisting oxidation and bacteria, but the safety of the sulfur dioxide is controversial, and a part of special groups are very sensitive to the sulfur dioxide, so that the reduction or the non-use of the sulfur dioxide has practical research significance.
Disclosure of Invention
In view of the above, the present invention aims to provide a shelf-stable red wine and a preparation method thereof, which avoids the use of sulfur dioxide and has low storage requirements.
In order to achieve the purpose, the invention provides the following technical scheme:
a method for preparing a storable red wine comprises the steps of selecting fresh grapes, partially crushing the fresh grapes, adding cowberry fruit-currant mixed juice to obtain a fermentation raw material, adding pectinase, acid cellulase and laccase-like nano materials into the fermentation raw material, carrying out high-speed shearing treatment, adding saccharomyces cerevisiae to carry out primary fermentation, squeezing and separating to collect fermentation liquor, carrying out secondary fermentation, discharging glue, carrying out cold stabilization, filtering and filling to obtain the storable red wine; the preparation method of the laccase-like nano material comprises the following steps:
(A) firstly, stirring and uniformly mixing 1 part by volume of 0.2-0.3 mol/L copper chloride aqueous solution, 2 parts by volume of 0.1-0.15 mol/L glutathione aqueous solution and 4 parts by volume of absolute ethyl alcohol, heating, naturally cooling to room temperature, and performing post-treatment to obtain laccase-like enzyme;
(B) then, the laccase-like enzyme and copper sulfate solution are used as raw materials to prepare the copper-laccase-like nano flower, and the laccase-like nano material is obtained.
Preferably, the criteria for partial disruption are: the whole grapes account for 15-25% of the total weight.
Preferably, the mass ratio of the fresh grape to the cowberry-currant mixed juice is 10: 0.3 to 0.4.
Preferably, the preparation method of the cowberry-currant mixed juice comprises the following steps: selecting fresh cowberry and currant, cleaning and removing stems, and then mixing the cowberry and the currant according to a mass ratio of 1: 1, mixing, freezing at-35 to-40 ℃ for 90-100 s, transferring to a carbon dioxide treatment kettle, pumping carbon dioxide, treating at 25-35 MPa and 20-30 ℃ for 40-50 minutes, and squeezing to obtain the cowberry-currant mixed juice.
Preferably, the grape is any one of cabernet sauvignon, melanopino or melo.
Preferably, the mass ratio of the fermentation raw materials, the pectinase, the acid cellulase, the laccase-like nano material and the saccharomyces cerevisiae is 100: 0.02-0.03: 0.005-0.006: 0.0005 to 0.0007: 0.01 to 0.02.
Preferably, the process conditions of the high-speed shearing treatment are as follows: shearing at 8000-10000 r/min for 5-8 hours at 10-12 ℃.
Preferably, the process conditions of the first fermentation are as follows: fermenting for 12-15 days at 18-20 ℃.
Preferably, the process conditions of the second fermentation are as follows: fermenting for 7-9 days at 12-14 ℃.
Preferably, the glue is prepared by the following specific method: adding 4-5 mg/L egg white powder and 0.2-0.3 g/L bentonite into fermentation liquor obtained by post-fermentation, standing for 10-12 hours, and filtering to obtain clear wine base.
Preferably, the specific method of cold stabilization treatment is as follows: treating for 6-7 days at-4-5 ℃.
Preferably, in step (a), the heating process conditions are as follows: stirring and heating for 4-5 hours at 135-145 ℃.
Preferably, in step (a), the post-treatment comprises: centrifuging to obtain a precipitate, alternately washing with absolute ethyl alcohol and deionized water for 2-3 times, and drying in vacuum.
Preferably, the specific method of the step (B) is as follows by weight parts: adding 2-3 parts of laccase-like enzyme into 100-120 parts of phosphate buffer solution with pH value of 7, uniformly stirring and dispersing to obtain laccase-like enzyme dispersion liquid, adding 2-3 parts of copper sulfate solution with mass concentration of 10-20%, uniformly dispersing by ultrasonic waves, standing at room temperature for 60-70 hours, centrifuging to obtain precipitate, and washing to obtain the copper-laccase-like enzyme nanoflower.
The storable red wine prepared by the preparation method is good.
The invention has the beneficial effects that:
the red wine is prepared by selecting fresh grapes, partially crushing the fresh grapes, adding cowberry fruit-currant mixed juice to obtain a fermentation raw material, adding pectinase, acid cellulase and laccase-like nano materials into the fermentation raw material, carrying out high-speed shearing treatment, adding saccharomyces cerevisiae to carry out primary fermentation, squeezing, separating and collecting fermentation liquor, carrying out secondary fermentation, discharging glue, carrying out cold stabilization, filtering and filling. The red wine prepared by the invention does not use sulfur dioxide, avoids the safety problem caused by the red wine, has low storage requirement, can be stored for a long time at room temperature, and has good stability.
The invention adds the mixed juice of the cowberry and the currant, which takes fresh cowberry and the currant as raw materials, and the mixed juice is prepared by cleaning, removing stems, mixing, freezing, transferring to a carbon dioxide treatment kettle, pumping carbon dioxide, carrying out high-pressure treatment, and squeezing to obtain the mixed juice of the cowberry and the currant. Freezing to form ice crystals, combining with subsequent high pressure treatment with carbon dioxide to promote dissolution of effective components in cowberry fruit and currant, wherein the cowberry fruit and currant contain antioxidant components such as anthocyanin, catechin, ascorbic acid, etc., and antibacterial substances such as flavone, etc., and can replace sulfur dioxide to play the role of antibacterial and antioxidant, thereby avoiding the safety problem caused by using sulfur dioxide. Moreover, the cowberry-currant mixed juice greatly improves the stability of the red wine, reduces the storage requirement, and ensures that the red wine can be stored for a long time at room temperature.
Adding pectinase, acidic cellulase and laccase-like nano-materials before fermentation, performing high-speed shearing treatment, degrading pectic substance, cellulose and lignin in grape, promoting fermentation, and further improving stability of red wine. The laccase-like nano material is prepared by preparing a laccase-like enzyme from a copper chloride solution and a glutathione aqueous solution, and preparing a nano flower structure from the laccase-like enzyme and a copper sulfate solution. The nanometer flower structure of the laccase-like nanometer material increases the contact area with the fermentation raw materials, has better degradation effect, has certain sterilization effect, and is beneficial to further improving the stability of the red wine.
Detailed Description
The preferred embodiments of the present invention will be described in detail below.
Example 1:
a method for preparing a storable red wine comprises selecting fresh grape (Heipino), partially crushing, adding cowberry fruit-currant mixed juice to obtain fermentation raw material, adding 0.02kg of pectinase, 0.006kg of acidic cellulase and 0.0005kg of laccase-like nano material into 100kg of fermentation raw material, performing high-speed shearing treatment, adding 0.02kg of saccharomyces cerevisiae, performing primary fermentation, squeezing, separating and collecting fermentation liquor, performing secondary fermentation, gelatinizing, performing cold stabilization, filtering, and filling to obtain the storable red wine; the preparation method of the laccase-like nano material comprises the following steps:
(A) firstly, stirring and uniformly mixing 1L of 0.2mol/L copper chloride aqueous solution, 2L of 0.15mol/L glutathione aqueous solution and 4L of absolute ethyl alcohol, heating, naturally cooling to room temperature, and performing post-treatment to obtain laccase-like enzyme;
(B) then, the laccase-like enzyme and copper sulfate solution are used as raw materials to prepare the copper-laccase-like nano flower, and the laccase-like nano material is obtained.
The criteria for partial disruption were: the whole grape accounts for 15% of the total weight.
The mass ratio of the fresh grape to the cowberry-currant mixed juice is 10: 0.4.
the preparation method of the cowberry-currant mixed juice comprises the following steps: selecting fresh cowberry and currant, cleaning and removing stems, and then mixing the cowberry and the currant according to a mass ratio of 1: 1 mixing, freezing at-35 deg.C for 100s, transferring to carbon dioxide treatment kettle, pumping carbon dioxide, treating at 25MPa and 30 deg.C for 40 min, and squeezing to obtain mixed juice of cowberry and currant.
The process conditions of the high-speed shearing treatment are as follows: shearing at 12 deg.c and 8000r/min for 8 hr.
The process conditions of the first fermentation are as follows: fermenting at 18 deg.C for 15 days.
The process conditions of the second fermentation are as follows: fermenting at 12 deg.C for 9 days.
The glue feeding method comprises the following specific steps: adding 4mg/L egg white powder and 0.3g/L bentonite into the fermentation liquid obtained by post-fermentation, standing for 10 hours, and filtering to obtain clear wine base.
The specific method of cold stabilization treatment is as follows: the treatment was carried out at-5 ℃ for 6 days.
In the step (A), the heating process conditions are as follows: the mixture was heated at 145 ℃ for 4 hours with stirring.
In the step (A), the post-treatment comprises: centrifuging to obtain precipitate, alternately washing with anhydrous ethanol and deionized water for 3 times, and vacuum drying.
The specific method of the step (B) is as follows: adding 2g of laccase-like enzyme into 120g of phosphate buffer solution with pH value of 7, uniformly stirring and dispersing to obtain laccase-like enzyme dispersion liquid, then adding 2g of copper sulfate solution with mass concentration of 20%, uniformly dispersing by ultrasonic waves, standing for 60 hours at room temperature, centrifuging to obtain precipitate, and washing to obtain the copper-laccase-like enzyme nanoflower.
Example 2:
a method for preparing a long-storage red wine comprises selecting fresh grape (Heipino), partially crushing, adding cowberry fruit-currant mixed juice to obtain fermentation raw material, adding 0.03kg of pectinase, 0.005kg of acidic cellulase and 0.0007kg of laccase-like nano material into 100kg of fermentation raw material, performing high-speed shearing treatment, adding 0.01kg of saccharomyces cerevisiae, performing primary fermentation, squeezing, separating and collecting fermentation liquor, performing secondary fermentation, adding gelatin, performing cold stabilization, filtering and filling to obtain the long-storage red wine; the preparation method of the laccase-like nano material comprises the following steps:
(A) firstly, stirring and uniformly mixing 1L of 0.3mol/L copper chloride aqueous solution, 2L of 0.1mol/L glutathione aqueous solution and 4L of absolute ethyl alcohol, heating, naturally cooling to room temperature, and performing post-treatment to obtain laccase-like enzyme;
(B) then, the laccase-like enzyme and copper sulfate solution are used as raw materials to prepare the copper-laccase-like nano flower, and the laccase-like nano material is obtained.
The criteria for partial disruption were: the whole grape accounts for 25% of the total weight.
The mass ratio of the fresh grape to the cowberry-currant mixed juice is 10: 0.3.
the preparation method of the cowberry-currant mixed juice comprises the following steps: selecting fresh cowberry and currant, cleaning and removing stems, and then mixing the cowberry and the currant according to a mass ratio of 1: 1 mixing, freezing at-40 deg.C for 90s, transferring to carbon dioxide treatment kettle, pumping carbon dioxide, treating at 35MPa and 20 deg.C for 50 min, and squeezing to obtain mixed juice of cowberry and currant.
The process conditions of the high-speed shearing treatment are as follows: shearing at 10 deg.C at 10000r/min for 5 hr.
The process conditions of the first fermentation are as follows: fermenting at 20 deg.C for 12 days.
The process conditions of the second fermentation are as follows: fermenting at 14 deg.C for 7 days.
The glue feeding method comprises the following specific steps: adding 5mg/L egg white powder and 0.2g/L bentonite into the fermentation liquid obtained by post-fermentation, standing for 12 hours, and filtering to obtain clear wine base.
The specific method of cold stabilization treatment is as follows: the treatment was carried out at-4 ℃ for 7 days.
In the step (A), the heating process conditions are as follows: heated at 135 ℃ for 5 hours with stirring.
In the step (A), the post-treatment comprises: centrifuging to obtain precipitate, alternately washing with anhydrous ethanol and deionized water for 2 times, and vacuum drying.
The specific method of the step (B) is as follows: adding 3g of laccase-like enzyme into 100g of phosphate buffer solution with pH value of 7, uniformly stirring and dispersing to obtain laccase-like enzyme dispersion liquid, then adding 3g of copper sulfate solution with mass concentration of 10%, uniformly dispersing by ultrasonic waves, standing for 70 hours at room temperature, centrifuging to obtain precipitate, and washing to obtain the copper-laccase-like enzyme nanoflower.
Example 3:
a method for preparing a storable red wine comprises the steps of selecting fresh grapes (melanopino), partially crushing the grapes, adding cowberry fruit-currant mixed juice to obtain a fermentation raw material, adding 0.025kg of pectinase, 0.0055kg of acid cellulase and 0.0006kg of laccase-like nano material into 100kg of the fermentation raw material, carrying out high-speed shearing treatment, adding 0.015kg of saccharomyces cerevisiae to carry out primary fermentation, squeezing and separating to collect fermentation liquor, carrying out secondary fermentation, glue discharging, carrying out cold stabilization, filtering and filling to obtain the storable red wine; the preparation method of the laccase-like nano material comprises the following steps:
(A) firstly, stirring and uniformly mixing 1L of 0.25mol/L copper chloride aqueous solution, 2L of 0.12mol/L glutathione aqueous solution and 4L of absolute ethyl alcohol, heating, naturally cooling to room temperature, and performing post-treatment to obtain laccase-like enzyme;
(B) then, the laccase-like enzyme and copper sulfate solution are used as raw materials to prepare the copper-laccase-like nano flower, and the laccase-like nano material is obtained.
The criteria for partial disruption were: the whole grape accounts for 20% of the total weight.
The mass ratio of the fresh grape to the cowberry-currant mixed juice is 10: 0.35.
the preparation method of the cowberry-currant mixed juice comprises the following steps: selecting fresh cowberry and currant, cleaning and removing stems, and then mixing the cowberry and the currant according to a mass ratio of 1: 1 mixing, freezing at-38 deg.C for 100s, transferring to carbon dioxide treatment kettle, pumping carbon dioxide, treating at 30MPa and 25 deg.C for 45 min, and squeezing to obtain mixed juice of cowberry and currant.
The process conditions of the high-speed shearing treatment are as follows: the mixture was sheared at 9000r/min for 7 hours at 11 ℃.
The process conditions of the first fermentation are as follows: fermenting at 19 deg.C for 13 days.
The process conditions of the second fermentation are as follows: fermenting at 13 deg.C for 8 days.
The glue feeding method comprises the following specific steps: adding 4.5mg/L egg white powder and 0.25g/L bentonite into the fermentation liquid obtained by post-fermentation, standing for 11 hours, and filtering to obtain clear wine base.
The specific method of cold stabilization treatment is as follows: the treatment was carried out at-5 ℃ for 7 days.
In the step (A), the heating process conditions are as follows: heated at 140 ℃ for 4.5 hours with stirring.
In the step (A), the post-treatment comprises: centrifuging to obtain precipitate, alternately washing with anhydrous ethanol and deionized water for 2 times, and vacuum drying.
The specific method of the step (B) is as follows: adding 2.5g of laccase-like enzyme into 110g of phosphate buffer solution with pH value of 7, uniformly stirring and dispersing to obtain laccase-like enzyme dispersion liquid, then adding 2.5g of copper sulfate solution with mass concentration of 15%, uniformly dispersing by ultrasonic waves, standing at room temperature for 65 hours, centrifuging to obtain precipitates, and washing to obtain the copper-laccase-like enzyme nanoflower.
Comparative example 1
A method for preparing red wine comprises selecting fresh grape (Heipino), partially crushing, adding cowberry fruit juice to obtain fermentation raw material, adding 0.02kg pectinase, 0.006kg acidic cellulase and 0.0005kg laccase-like nano material into 100kg fermentation raw material, high-speed shearing, adding 0.02kg Saccharomyces cerevisiae, performing primary fermentation, squeezing, separating and collecting fermentation liquid, performing secondary fermentation, adding gelatin, cooling, stabilizing, filtering, and bottling to obtain red wine; the preparation method of the laccase-like nano material comprises the following steps:
(A) firstly, stirring and uniformly mixing 1L of 0.2mol/L copper chloride aqueous solution, 2L of 0.15mol/L glutathione aqueous solution and 4L of absolute ethyl alcohol, heating, naturally cooling to room temperature, and performing post-treatment to obtain laccase-like enzyme;
(B) then, the laccase-like enzyme and copper sulfate solution are used as raw materials to prepare the copper-laccase-like nano flower, and the laccase-like nano material is obtained.
The criteria for partial disruption were: the whole grape accounts for 15% of the total weight.
The mass ratio of the fresh grape to the cowberry fruit juice is 10: 0.4.
the preparation method of the cowberry fruit juice comprises the following steps: selecting fresh cowberry, cleaning, removing stalk, freezing at-35 deg.C for 100s, transferring to carbon dioxide treatment kettle, pumping carbon dioxide, treating at 25MPa and 30 deg.C for 40 min, and squeezing to obtain cowberry fruit juice.
The process conditions of the high-speed shearing treatment are as follows: shearing at 12 deg.c and 8000r/min for 8 hr.
The process conditions of the first fermentation are as follows: fermenting at 18 deg.C for 15 days.
The process conditions of the second fermentation are as follows: fermenting at 12 deg.C for 9 days.
The glue feeding method comprises the following specific steps: adding 4mg/L egg white powder and 0.3g/L bentonite into the fermentation liquid obtained by post-fermentation, standing for 10 hours, and filtering to obtain clear wine base.
The specific method of cold stabilization treatment is as follows: the treatment was carried out at-5 ℃ for 6 days.
In the step (A), the heating process conditions are as follows: the mixture was heated at 145 ℃ for 4 hours with stirring.
In the step (A), the post-treatment comprises: centrifuging to obtain precipitate, alternately washing with anhydrous ethanol and deionized water for 3 times, and vacuum drying.
The specific method of the step (B) is as follows: adding 2g of laccase-like enzyme into 120g of phosphate buffer solution with pH value of 7, uniformly stirring and dispersing to obtain laccase-like enzyme dispersion liquid, then adding 2g of copper sulfate solution with mass concentration of 20%, uniformly dispersing by ultrasonic waves, standing for 60 hours at room temperature, centrifuging to obtain precipitate, and washing to obtain the copper-laccase-like enzyme nanoflower.
Comparative example 2
A method for preparing red wine comprises selecting fresh grape (Heipino) and partially crushing to obtain fermentation raw material, adding 0.02kg of pectinase, 0.006kg of acidic cellulase and 0.0005kg of laccase-like nano material into 100kg of fermentation raw material, performing high-speed shearing treatment, adding 0.02kg of saccharomyces cerevisiae, performing primary fermentation, squeezing, separating and collecting fermentation liquor, performing secondary fermentation, discharging glue, performing cold stabilization, filtering, and filling to obtain the red wine; the preparation method of the laccase-like nano material comprises the following steps:
(A) firstly, stirring and uniformly mixing 1L of 0.2mol/L copper chloride aqueous solution, 2L of 0.15mol/L glutathione aqueous solution and 4L of absolute ethyl alcohol, heating, naturally cooling to room temperature, and performing post-treatment to obtain laccase-like enzyme;
(B) then, the laccase-like enzyme and copper sulfate solution are used as raw materials to prepare the copper-laccase-like nano flower, and the laccase-like nano material is obtained.
The criteria for partial disruption were: the whole grape accounts for 15% of the total weight.
The process conditions of the high-speed shearing treatment are as follows: shearing at 12 deg.c and 8000r/min for 8 hr.
The process conditions of the first fermentation are as follows: fermenting at 18 deg.C for 15 days.
The process conditions of the second fermentation are as follows: fermenting at 12 deg.C for 9 days.
The glue feeding method comprises the following specific steps: adding 4mg/L egg white powder and 0.3g/L bentonite into the fermentation liquid obtained by post-fermentation, standing for 10 hours, and filtering to obtain clear wine base.
The specific method of cold stabilization treatment is as follows: the treatment was carried out at-5 ℃ for 6 days.
In the step (A), the heating process conditions are as follows: the mixture was heated at 145 ℃ for 4 hours with stirring.
In the step (A), the post-treatment comprises: centrifuging to obtain precipitate, alternately washing with anhydrous ethanol and deionized water for 3 times, and vacuum drying.
The specific method of the step (B) is as follows: adding 2g of laccase-like enzyme into 120g of phosphate buffer solution with pH value of 7, uniformly stirring and dispersing to obtain laccase-like enzyme dispersion liquid, then adding 2g of copper sulfate solution with mass concentration of 20%, uniformly dispersing by ultrasonic waves, standing for 60 hours at room temperature, centrifuging to obtain precipitate, and washing to obtain the copper-laccase-like enzyme nanoflower.
Comparative example 3
A method for preparing red wine comprises selecting fresh grape (Heipino), partially crushing, adding cowberry fruit-currant mixed juice to obtain fermentation raw material, adding 0.02kg pectinase and 0.006kg acidic cellulase into 100kg fermentation raw material, high-speed shearing, adding 0.02kg Saccharomyces cerevisiae, performing primary fermentation, squeezing, separating and collecting fermentation liquid, performing secondary fermentation, adding gum, cooling, stabilizing, filtering, and bottling to obtain the red wine.
The criteria for partial disruption were: the whole grape accounts for 15% of the total weight.
The mass ratio of the fresh grape to the cowberry-currant mixed juice is 10: 0.4.
the preparation method of the cowberry-currant mixed juice comprises the following steps: selecting fresh cowberry and currant, cleaning and removing stems, and then mixing the cowberry and the currant according to a mass ratio of 1: 1 mixing, freezing at-35 deg.C for 100s, transferring to carbon dioxide treatment kettle, pumping carbon dioxide, treating at 25MPa and 30 deg.C for 40 min, and squeezing to obtain mixed juice of cowberry and currant.
The process conditions of the high-speed shearing treatment are as follows: shearing at 12 deg.c and 8000r/min for 8 hr.
The process conditions of the first fermentation are as follows: fermenting at 18 deg.C for 15 days.
The process conditions of the second fermentation are as follows: fermenting at 12 deg.C for 9 days.
The glue feeding method comprises the following specific steps: adding 4mg/L egg white powder and 0.3g/L bentonite into the fermentation liquid obtained by post-fermentation, standing for 10 hours, and filtering to obtain clear wine base.
The specific method of cold stabilization treatment is as follows: the treatment was carried out at-5 ℃ for 6 days.
Test examples
The red wines obtained in examples 1-3 and comparative examples 1-3 were subjected to performance testing with reference to GB/T15038-.
TABLE 1 examination of the initial physical and chemical indicators of Red wine (0 day)
TABLE 2 physical and chemical index examination of red wine after storage (25 ℃ standing for 1 year)
As can be seen from tables 1 and 2, the red wine obtained in examples 1 to 3 showed little change in physical and chemical properties after standing at room temperature for 1 year, indicating that it had excellent stability and could be stored at room temperature for a long period of time.
The comparative example 1 replaces the mixed blueberry-currant juice with the blueberry juice, the comparative example 2 omits the mixed blueberry-currant juice and the comparative example 3 omits the laccase-like nano material, the stability of the obtained red wine is obviously deteriorated, and the synergistic effect of the mixed blueberry-currant juice and the laccase-like nano material is proved to improve the stability of the red wine.
Finally, it is noted that the above-mentioned preferred embodiments illustrate rather than limit the invention, and that, although the invention has been described in detail with reference to the above-mentioned preferred embodiments, it will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the scope of the invention as defined by the appended claims.
Claims (10)
1. A preparation method of a long-storage red wine is characterized in that fresh grapes are selected and partially crushed, cowberry fruit-currant mixed juice is added to obtain a fermentation raw material, pectinase, acid cellulase and laccase-like nano materials are added to the fermentation raw material, high-speed shearing treatment is carried out, saccharomyces cerevisiae is added to carry out primary fermentation, fermentation liquor is squeezed and separated to collect, secondary fermentation is carried out, glue is added, cold stabilization is carried out, filtering and filling are carried out, and the long-storage red wine is obtained; the preparation method of the laccase-like nano material comprises the following steps:
(A) firstly, stirring and uniformly mixing 1 part by volume of 0.2-0.3 mol/L copper chloride aqueous solution, 2 parts by volume of 0.1-0.15 mol/L glutathione aqueous solution and 4 parts by volume of absolute ethyl alcohol, heating, naturally cooling to room temperature, and performing post-treatment to obtain laccase-like enzyme;
(B) then, the laccase-like enzyme and copper sulfate solution are used as raw materials to prepare the copper-laccase-like nano flower, and the laccase-like nano material is obtained.
2. The method of claim 1, wherein the criteria for partial disruption are: the whole grapes account for 15-25% of the total weight.
3. The method according to claim 1, wherein the mass ratio of the fresh grape to the blueberry-currant blended juice is 10: 0.3 to 0.4.
4. The method of claim 1, wherein the blueberry-currant blended juice is prepared by the following method: selecting fresh cowberry and currant, cleaning and removing stems, and then mixing the cowberry and the currant according to a mass ratio of 1: 1, mixing, freezing at-35 to-40 ℃ for 90-100 s, transferring to a carbon dioxide treatment kettle, pumping carbon dioxide, treating at 25-35 MPa and 20-30 ℃ for 40-50 minutes, and squeezing to obtain the cowberry-currant mixed juice.
5. The preparation method of claim 1, wherein the mass ratio of the fermentation raw material, the pectinase, the acid cellulase, the laccase-like nano material and the saccharomyces cerevisiae is 100: 0.02-0.03: 0.005-0.006: 0.0005 to 0.0007: 0.01 to 0.02.
6. The preparation method according to claim 1, wherein the process conditions of the high speed shearing treatment are as follows: shearing at 8000-10000 r/min for 5-8 hours at 10-12 ℃.
7. The preparation method according to claim 1, wherein the process conditions of the first fermentation are as follows: fermenting for 12-15 days at 18-20 ℃.
8. The preparation method according to claim 1, wherein the process conditions of the second fermentation are as follows: fermenting for 7-9 days at 12-14 ℃.
9. The preparation method according to claim 1, wherein the specific method for glue dispensing is as follows: adding 4-5 mg/L egg white powder and 0.2-0.3 g/L bentonite into fermentation liquor obtained by post-fermentation, standing for 10-12 hours, and filtering to obtain clear wine base.
10. A shelf-stable red wine obtained by the method according to any one of claims 1 to 9.
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