CN115197807A - Method for inhibiting brown stain of rosa roxburghii tratt wine by using glutathione - Google Patents

Method for inhibiting brown stain of rosa roxburghii tratt wine by using glutathione Download PDF

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CN115197807A
CN115197807A CN202210804093.8A CN202210804093A CN115197807A CN 115197807 A CN115197807 A CN 115197807A CN 202210804093 A CN202210804093 A CN 202210804093A CN 115197807 A CN115197807 A CN 115197807A
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roxburgh rose
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张阳
王瑞祥
熊群
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Moutai University
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
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    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
    • C12H1/063—Separation by filtration

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Abstract

The application discloses a method for inhibiting browning of roxburgh rose wine by using glutathione, which belongs to the technical field of brewing and comprises the following steps of firstly, adding 5-20 mg of reduced glutathione into each liter of roxburgh rose wine in an ageing stage of the roxburgh rose wine; and step two, fully stirring and mixing the roxburgh rose wine and the glutathione, and aging for 3-6 months at the room temperature of 16-25 ℃. Glutathione is added into the roxburgh rose wine to effectively inhibit non-enzymatic browning, so that not only can the oxidation of phenolic substances be prevented, but also the degradation of vitamin C and the reaction rate of Maillard reaction can be delayed, and the browning phenomenon can be effectively slowed down; and the astringent feeling of the roxburgh rose wine can be improved, the aftertaste is prolonged, and the quality of the roxburgh rose wine is improved.

Description

Method for inhibiting brown stain of rosa roxburghii tratt wine by using glutathione
Technical Field
The invention relates to the technical field of brewing, in particular to a method for inhibiting brown stain of rosa roxburghii tratt wine by utilizing glutathione.
Background
In the brewing process of the roxburgh rose wine, the color is not obviously changed in the fermentation stage, however, in the aging and storage processes of the roxburgh rose wine, the phenomena of browning of the fruit wine, poor taste, loss of flavor and the like are caused due to common non-enzymatic browning, so that the quality fluctuation of the roxburgh rose wine is large, the superior resource of the roxburgh rose cannot reflect the advantage characteristics in the consumption and circulation of the market, and the development of the roxburgh rose wine is limited to a great extent. Therefore, the browning problem in the processing and storage processes of the roxburgh rose fruit wine begins to become an important factor for restricting the development of the roxburgh rose fruit wine.
At present, aiming at browning phenomena, physical and chemical methods are often adopted for inhibition in the process, people develop a series of technologies for preventing the rosa roxburghii tratt wine from browning, for example, measures such as adding artificially synthesized antioxidant substance sulfur dioxide (SO 2) or adding Glucose Oxidase (GOD) and the like are adopted to inhibit non-enzymatic browning caused by polyphenol oxidation, however, the browning is mainly caused by Maillard reaction between amino acid and reducing sugar in the rosa roxburghii tratt wine, SO that the non-enzymatic browning is caused, and at present, no effective technology is available for solving the problem.
Disclosure of Invention
The invention aims to provide a method for inhibiting browning of roxburgh rose wine by using glutathione, and aims to solve the problem that non-enzymatic browning occurs to influence the quality of roxburgh rose wine in the prior art during the aging and storage processes of roxburgh rose wine.
In order to solve the above problems, the present invention provides the following technical solutions: a method for inhibiting browning of a roxburgh rose wine by using glutathione comprises the following steps of firstly, adding 5-20 mg of reduced glutathione into each liter of roxburgh rose wine in an ageing stage of the roxburgh rose wine; and step two, fully stirring and mixing the roxburgh rose wine and the glutathione, and aging for 3-6 months at the room temperature of 16-25 ℃.
The invention has the following working principle and beneficial effects: the glutathione is prepared by condensing glutamic acid, cysteine and glycine through peptide bonds, contains glutamine and sulfydryl, and has the effects of oxidation resistance, free radical removal, detoxification and the like. Glutathione has two forms of reduction type (GSH) and oxidation type (GSSH), generally used and effective reduction type, and is added into the roxburgh rose wine to effectively inhibit non-enzymatic browning, thereby not only preventing the oxidation of phenolic substances, but also delaying the degradation of vitamin C and the reaction rate of Maillard reaction and effectively slowing the browning phenomenon; and the astringent feeling of the roxburgh rose wine can be improved, the aftertaste is prolonged, and the quality of the roxburgh rose wine is improved.
Further, the aging in the second step comprises the following operations: primary aging, filtering, standing, deslagging, precipitation, primary fine filtering, secondary aging, secondary fine filtering and tertiary aging.
Further, in the first step, 5mg of reduced glutathione is added into each liter of the roxburgh rose wine.
Further, in the first step, 10mg of reduced glutathione is added into each liter of the roxburgh rose wine.
Further, in the first step, 20mg of reduced glutathione is added into each liter of the roxburgh rose wine.
Further, the second step uses a mixing device for mixing, the device mainly comprises a motor, a mixing drum, a feeding drum and a plurality of mixing shafts, the mixing drum comprises a top cover rotationally connected with the top of the mixing drum, and the motor is used for driving the top cover to rotate; the feeding cylinder and the stirring shafts are fixedly connected with the bottom of the top cover; the charging barrel is provided with a charging opening and a liquid storage cavity surrounding the charging opening, the charging opening is hinged with a sealing cover, and antioxidant solution is stored in the liquid storage cavity; a first lantern ring and a second lantern ring are sleeved on the barrel body of the feeding barrel, the first lantern ring is vertically connected with the barrel body of the feeding barrel in a sliding mode, the second lantern ring is fixedly connected with the barrel body of the feeding barrel, an elastic liquid storage bag communicated with the liquid storage cavity is arranged between the first lantern ring and the second lantern ring, and the elastic liquid storage bag is provided with a plurality of pressure valves facing the bottom of the stirring barrel; the barrel body of the feeding barrel is further rotatably connected with a swing rod, the stirring barrel is fixedly connected with a pushing block which is abutted to the bottom of the swing rod and protrudes upwards towards the top cover, and a connecting rod is hinged between the swing rod and the first sleeve ring.
The glutathione has strong reducibility and is easy to generate oxidation-reduction reaction with oxygen in the air, so that the reducibility is lost, and the strong reducibility of the glutathione is mainly utilized to slow down the browning of the roxburgh rose wine. Therefore, in the scheme, the roxburgh rose wine to be aged is added into the mixing drum, the top cover is connected with the top of the mixing drum in a rotating mode, the multiple stirring shafts and the feeding drum are fixedly connected with the bottom of the top cover, the feeding drum, the swing rod and the multiple stirring shafts are driven by the motor to rotate together, and the multiple stirring shafts stir the roxburgh rose wine at a low speed.
Opening the sealing cover, adding glutathione powder into the stirring cylinder from the feeding port for multiple times, keeping the sealing cover to reseal the feeding port after adding glutathione each time, and adding glutathione for multiple times intermittently to ensure that the glutathione powder is fully and uniformly mixed with the roxburgh rose wine; meanwhile, when the feeding cylinder drives the swing rod to rotate together, the swing rod is blocked by the pushing block which protrudes upwards, the pushing block extrudes the swing rod to rotate towards the first sleeve ring, the first sleeve ring is connected with the cylinder body of the feeding cylinder in a vertical sliding mode, the second sleeve ring is fixedly connected with the cylinder body of the feeding cylinder, a connecting rod is hinged between the swing rod and the first sleeve ring, the swing rod extrudes the first sleeve ring to extrude the elastic liquid storage bag through the connecting rod after rotating, the elastic liquid storage bag is communicated with the liquid storage cavity, the internal anti-oxidation solution after the elastic liquid storage bag is compressed is sprayed out from the plurality of pressure valves, the anti-oxidation solution has strong reducibility, the anti-oxidation solution and the oxygen in the stirring cylinder fully react and absorb, the oxygen inside the stirring cylinder is reduced, the oxidation-reduction reaction of the glutathione and the oxygen inside the stirring cylinder is avoided when glutathione powder is added, the strong reducibility of the glutathione is weakened, and the effect of slowing down the browning of the roxburgh pear is improved.
Further, the antioxidant solution is a vitamin C solution. The vitamin C has strong reducibility, can generate oxidation reaction after contacting oxygen, and can supplement VC content in the wine in the rosa roxburghii tratt as a conventional additive.
Further, the rotating speed of the motor is 100-150 r/min, and the glutathione is added into the stirring cylinder through the feeding port for multiple times. The glutathione and the roxburgh rose wine can be uniformly mixed by adding the glutathione and the roxburgh rose wine for a plurality of times at a low speed.
Furthermore, the number of the swing rods is multiple, and the swing rods are uniformly arranged at intervals along the circumferential direction of the feeding cylinder. The first sleeve ring is extruded by the plurality of swing rods, so that the extrusion effect is stronger.
Drawings
FIG. 1 is a radar chart for sensory evaluation;
FIG. 2 is a schematic structural view of a mixing device according to the present invention;
FIG. 3 is a schematic structural view of the push block in FIG. 2 after the push block pushes up the swing link;
fig. 4 is a vertical cross-sectional view of the top cover of fig. 2.
Detailed Description
The following is further detailed by way of specific embodiments:
reference numerals in the drawings of the specification include: the device comprises a second lantern ring 1, an elastic liquid storage bag 2, a first lantern ring 3, a swing rod 4, a feeding cylinder 5, a connecting rod 6, a top cover 7, a pressure valve 8, a stirring cylinder 9, a stirring shaft 10, a pushing block 11, a liquid storage cavity 12, a channel 13, a feeding port 14 and a sealing cover 15.
Example 1: a method for inhibiting browning of fructus Rosae Normalis wine by using glutathione comprises the following steps of firstly, adding reduced Glutathione (GSH) 20mg per liter of fructus Rosae Normalis wine at the aging stage of fructus Rosae Normalis wine; and step two, aging the roxburgh rose wine and the glutathione for 3-6 months in a room temperature environment after fully stirring and mixing the roxburgh rose wine and the glutathione.
Comparative example 1: the aged roxburgh rose wine is not added.
Comparative example 2: a method for inhibiting browning of fructus Rosae Normalis wine by using glutathione comprises the following steps of firstly, adding 50mg of SO2 into each liter of fructus Rosae Normalis wine in the aging stage of fructus Rosae Normalis wine; and step two, aging the roxburgh rose wine and the glutathione for 3-6 months in a room temperature environment after fully stirring and mixing the roxburgh rose wine and the glutathione.
The effect of the basic physicochemical indices between the different samples of the wine (CK) requiring aging after fermentation, the rosa roxburghii wine after aging for one week (1 CK, 1SO2, 1 GSH), after aging for three months (3 CK, 3SO2, 3 GSH) and after aging for six months (6 CK, 6SO2, 6 GSH) is represented in FIG. 1-1:
TABLE 1-1 basic physicochemical indices
Table 1-1 Basic physical and chemical indicators
Figure BDA0003735826890000041
Note: reducing sugars were measured as glucose (unit g/L) and total acids as tartaric acid.
As can be seen from Table 1-1, the alcohol content of the Rosa roxburghii Tratt wine is 17.96% -18% during the aging processThe pH value does not vary greatly between 3.53 and 3.65, which indicates that 50mg/L SO is added 2 And 20mg/L GSH had little effect on alcohol content and pH. The reducing sugar does not change after one week, after three months and half a year, the reducing sugar is reduced by half, and the reducing sugar can not be reduced any more in the later period of time increase. Total acid increased first one week later, decreased after three months, increased on a decreasing basis half a year later, and soluble solids increased with increasing time.
Effect of glutathione on color parameters
There are different ways to calculate the parameters in the index formula for color referencing, where there are three fixed values, X0=94.825, Y0=100, Z0=107.381; l represents the brightness and darkness of the system, and the result shows that when the value of L is positive, the system is slightly bright, otherwise, the system is slightly dark; the same a value is the red-green value of the system, the color is red when the a value is positive, and the negative number is green; and b is the yellow-blue value of the system, b is the yellow bias of the positive system, and b is the blue bias of the negative system. As shown in tables 1-2 and 1-3:
tables 1-2 show L, a, b, H, C
Table 1-4 shows L*，A*，B*，H*，and C*
Figure BDA0003735826890000042
Tables 1 to 3 show Δ L, Δ a, Δ b, Δ Eab, and Δ C
Table 1-5 showsΔL*，Δa*，Δb*，ΔEab*，ΔC*
Figure BDA0003735826890000051
The system is bright when L is always a positive value, and the data of three months and six months are also positive numbers, but are reduced; a, blank group and SO2 group are negative after one week, the system is red, GSH is positive after one week, the GSH is green, the positive number of the blank group is larger than that of the other two groups in three months, and the difference is not obvious between 9.47 and 10.87 in six months; b is always positive, the later growth difference is not large, and the whole system shifts towards the yellow direction. The whole system shifts to yellow-green, the difference of yellow direction is small, GSH on green is more obvious, and the GSH shows that the influence of non-enzymatic browning on the color of roxburgh rose is reduced to a certain extent. Due to certain errors in the human eye observation, the GSH group can be easily distinguished by the human eye at three months according to the Δ Eab in the measured data.
Respectively evaluating the Rosa roxburghii wine aged for 6 months by 12 persons, describing and grading according to clarity, acidity, color, richness, alcohol content, astringency and aftertaste, grading according to 5-division system, and showing the result in figure 1;
the alcohol content, clarity and acidity of the SO2 group and the GSH group are not affected, the GSH group is superior to the SO2 group in color, aroma and convergence, and the GSH group and the SO2 group have longer aftertaste than the blank group.
Example 2: on the basis of example 1, step two is mixed by using a mixing device, as shown in fig. 2, the device mainly comprises a motor (not shown in the figure), a stirring cylinder 9, a feeding cylinder 5 and 2 stirring shafts 10.
The mixing drum 9 comprises a top cover 7 rotationally connected with the top of the mixing drum, and the motor is used for driving the top cover 7 to rotate (the driving mode adopts a gear and gear ring meshing mode, wherein the gear ring is fixedly sleeved with the top cover 7, and the gear and the movable end of the motor are fixedly sleeved).
As shown in fig. 4, the feeding cylinder 5 and 2 stirring shafts 10 are fixedly connected with the bottom of the top cover 7; the charging barrel 5 is provided with a charging opening 14 and a liquid storage cavity 12 surrounding the charging opening 14, the charging opening 14 is hinged with a sealing cover 15, and vitamin C solution is stored in the liquid storage cavity 12.
Add feed cylinder 5's stack shell and cup jointed first lantern ring 3 and second lantern ring 1, wherein the vertical sliding connection of stack shell of first lantern ring 3 and feed cylinder 5, the stack shell fixed connection of second lantern ring 1 and feed cylinder 5, fixed elastic liquid storage bag 2 that is equipped with between first lantern ring 3 and the second lantern ring 1, elastic liquid storage bag 2 is through passageway 13 and reservoir 12 intercommunication.
The elastic liquid storage bag 2 is provided with a plurality of pressure valves 8 facing the bottom of the mixing drum 9; the barrel body of the charging barrel 5 is also rotatably connected with a swing rod 3, the barrel body of the mixing barrel 9 is fixedly connected with a pushing block 11 which is abutted against the bottom of the swing rod 3 and is upwards protruded towards the top cover 7, and a connecting rod 6 is hinged between the swing rod 3 and the first sleeve ring 3.
The glutathione has strong reducibility and is easy to generate oxidation-reduction reaction with oxygen in the air, so that the reducibility is lost, and the strong reducibility of the glutathione is mainly utilized to slow the browning of the roxburgh rose wine. Therefore, in the scheme, the roxburgh rose wine to be aged is added into the mixing drum 9, the top cover 7 is rotatably connected with the top of the mixing drum 9, the 2 stirring shafts 10 and the feeding drum 5 are fixedly connected with the bottom of the top cover 7, so that the feeding drum 5, the swing rod 3 and the 2 stirring shafts 10 are driven to rotate together by the motor to drive the top cover 7, and the 2 stirring shafts 10 stir the roxburgh rose wine at a low speed.
As shown in fig. 3, at this time, the sealing cover 15 is opened, glutathione powder is intermittently added into the stirring cylinder 9 from the feed opening 14 for multiple times, the feed opening 14 is sealed again by the sealing cover 15 after glutathione is added every time, and the glutathione is intermittently added for multiple times to be fully and uniformly mixed with the roxburgh rose wine; meanwhile, when the feeding barrel 5 drives the swing rod 3 to rotate together, the swing rod 3 is blocked by the pushing block 11 which is bulged upwards, the pushing block 11 extrudes the swing rod 3 to rotate towards the first lantern ring 3, the first lantern ring 3 is connected with the barrel body of the feeding barrel 5 in a vertical sliding mode, the second lantern ring 1 is fixedly connected with the barrel body of the feeding barrel 5, a connecting rod 6 is hinged between the swing rod 3 and the first lantern ring 3, the swing rod 3 extrudes the elastic liquid storage bag 2 through the connecting rod 6 after rotating, the elastic liquid storage bag 2 is communicated with the liquid storage cavity 12, the internal vitamin C solution is sprayed out from the multiple pressure valves 8 after the elastic liquid storage bag 2 is compressed, the vitamin C solution has strong reducibility, the vitamin C solution and oxygen in the stirring barrel 9 are fully reacted and absorbed, the oxygen in the stirring barrel 9 is reduced, the glutathione powder is prevented from being added, the oxidation-reduction reaction of the glutathione and the oxygen in the stirring barrel 9 are carried out, the strong reducibility of the glutathione is weakened, and the browning effect of retarding the roxburgh wine is improved.
When the swing rod 3 is separated from the pushing block 11, the elastic liquid storage bag 2 is restored to be jacked upwards, so that the swing rod 3 returns to the initial position.
It should be noted that, for those skilled in the art, various changes and modifications can be made without departing from the structure of the invention, and these should be construed as the scope of the invention, which will not affect the effect of the invention and the practicability of the patent. The scope of the claims of the present application shall be defined by the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.

Claims (9)

1. A method for inhibiting browning of roxburgh rose wine by using glutathione is characterized by comprising the following steps: the method comprises the following steps of firstly, adding 5-20 mg of reduced glutathione into each liter of roxburgh rose wine in the roxburgh rose wine aging stage; and step two, fully stirring and mixing the roxburgh rose wine and the glutathione, and aging for 3-6 months at the room temperature of 16-25 ℃.
2. The method for inhibiting browning of rosa roxburghii tratt by using glutathione according to claim 1, wherein the glutathione is selected from the group consisting of: the aging in the second step comprises the following operations: primary aging, filtering, standing, deslagging, precipitation, primary fine filtering, secondary aging, secondary fine filtering and tertiary aging.
3. The method for inhibiting browning of rosa roxburghii tratt by using glutathione according to claim 2, wherein the glutathione is selected from the group consisting of: in the first step, 5mg of reduced glutathione is added into each liter of roxburgh rose wine.
4. The method for inhibiting browning of rosa roxburghii tratt by using glutathione according to claim 3, wherein the glutathione is selected from the group consisting of: in the first step, 10mg of reduced glutathione is added into each liter of roxburgh rose wine.
5. The method for inhibiting browning of rosa roxburghii tratt by using glutathione according to claim 4, wherein the glutathione is selected from the group consisting of: in the first step, 20mg of reduced glutathione is added into each liter of roxburgh rose wine.
6. The method for inhibiting browning of rosa roxburghii tratt wine by using glutathione according to any one of claims 1 to 5, wherein the glutathione comprises the following steps: the second step is mixing by using a mixing device, the device mainly comprises a motor, a mixing drum, a feeding drum and a plurality of stirring shafts, the mixing drum comprises a top cover rotationally connected with the top of the mixing drum, and the motor is used for driving the top cover to rotate; the feeding cylinder and the stirring shafts are fixedly connected with the bottom of the top cover; the charging barrel is provided with a charging opening and a liquid storage cavity surrounding the charging opening, the charging opening is hinged with a sealing cover, and an antioxidant solution is stored in the liquid storage cavity; a first lantern ring and a second lantern ring are sleeved on the barrel body of the feeding barrel, the first lantern ring is vertically connected with the barrel body of the feeding barrel in a sliding mode, the second lantern ring is fixedly connected with the barrel body of the feeding barrel, an elastic liquid storage bag communicated with the liquid storage cavity is arranged between the first lantern ring and the second lantern ring, and the elastic liquid storage bag is provided with a plurality of pressure valves facing the bottom of the stirring barrel; the barrel body of the feeding barrel is further rotatably connected with a swing rod, the stirring barrel is fixedly connected with a pushing block which is abutted to the bottom of the swing rod and protrudes upwards towards the top cover, and a connecting rod is hinged between the swing rod and the first sleeve ring.
7. The method for inhibiting browning of rosa roxburghii tratt by using glutathione according to claim 6, wherein the glutathione is selected from the group consisting of: the antioxidant solution is vitamin C solution.
8. The method for inhibiting browning of rosa roxburghii tratt by using glutathione according to claim 7, wherein the method comprises the following steps: the rotating speed of the motor is 100-150 r/min, and the glutathione is added into the stirring cylinder through the feed inlet for multiple times.
9. The method for inhibiting browning of rosa roxburghii tratt by using glutathione according to claim 8, wherein the glutathione is selected from the group consisting of: the quantity of pendulum rod is many, and sets up along the circumferencial direction of charging barrel evenly at interval.
CN202210804093.8A 2022-07-07 2022-07-07 Method for inhibiting browning of roxburgh rose wine by using glutathione Active CN115197807B (en)

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