CN115612586A - Brewing method for increasing aroma of fruit wine - Google Patents
Brewing method for increasing aroma of fruit wine Download PDFInfo
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- CN115612586A CN115612586A CN202211037327.7A CN202211037327A CN115612586A CN 115612586 A CN115612586 A CN 115612586A CN 202211037327 A CN202211037327 A CN 202211037327A CN 115612586 A CN115612586 A CN 115612586A
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- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 claims abstract description 41
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N11/00—Carrier-bound or immobilised enzymes; Carrier-bound or immobilised microbial cells; Preparation thereof
- C12N11/02—Enzymes or microbial cells immobilised on or in an organic carrier
- C12N11/04—Enzymes or microbial cells immobilised on or in an organic carrier entrapped within the carrier, e.g. gel or hollow fibres
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G2200/00—Special features
- C12G2200/05—Use of particular microorganisms in the preparation of wine
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/85—Saccharomyces
- C12R2001/865—Saccharomyces cerevisiae
Abstract
A brewing method for increasing the aroma of fruit wine comprises the following specific steps: pretreatment of fruit raw materials: spraying superoxide dismutase solution 1 month before picking fruits; activating the saccharomyces cerevisiae stressed by the resveratrol; carrying out secondary culture on the saccharomyces cerevisiae; fruit raw material treatment: crushing the fruit raw material, and performing low-temperature carbon dioxide impregnation; inoculating and carrying out secondary culture on saccharomyces cerevisiae, carrying out low-temperature fermentation, and separating wine liquid when the sugar content is less than or equal to 8 g/L; immobilizing wine coccus; inoculating immobilized wine coccus to perform low-temperature fermentation, and separating the immobilized wine coccus from fermentation liquor by using magnetic response; clarifying and stabilizing, and performing membrane filtration. According to the brewing method for increasing the aroma of the fruit wine, the aroma of the brewed fruit wine is stronger and more durable through pretreatment before raw material collection and treatment of yeast and wine staphylococcus and optimal fermentation conditions.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a brewing method for increasing fruit wine aroma.
Background
The quality and the characteristics of the fruit wine are closely related to the content and the composition proportion of flavor substances in the wine, wherein the aroma is one of the most important indexes for evaluating the sensory quality of the fruit wine, and the balanced, typical and complex aroma of the fruit wine is often favored by consumers. The aroma components of the fruit wine are very complex and are the result of the comprehensive effect among the aroma of fruit varieties, the aroma generated in processes such as yeast fermentation and the like and the aroma generated in the aging process. Most aromas exist in the glycoside bound state, requiring release of the active aroma ingredient by hydrolysis. Meanwhile, the temperature is one of the factors which have great influence on the quality of the fruit wine in the fermentation process of the fruit wine, the higher the fermentation temperature is, the more the extract content is, the faster the yeast is propagated, the relatively shorter the fermentation period is, but the yeast cells are more easily aged, the oxidation is accelerated, and the greater the fruit aroma loss is; conversely, the lower the fermentation temperature, the slower the fermentation rate, the lower the extract content, the longer the fermentation time, but the better the fruity flavor retention. Therefore, a brewing method capable of increasing the aroma of the fruit wine is sought, and is important for improving the quality of the fruit wine.
Disclosure of Invention
In order to solve the problems, the invention aims to provide a brewing method for increasing the aroma of fruit wine, which is characterized in that the aroma of the brewed fruit wine is stronger and more durable through pretreatment before raw material collection and treatment of yeast and wine coccus and optimal fermentation conditions.
In order to achieve the purpose, the technical scheme is as follows:
a brewing method for increasing the aroma of fruit wine comprises the following steps:
(1) Pretreatment of fruit raw material before picking: spraying superoxide dismutase solution 1 time every 10 days for 1 month before picking fruits, and continuously spraying for 3 times;
(2) Activating the saccharomyces cerevisiae stressed by resveratrol for 20-24 hours;
(3) Performing secondary culture of Saccharomyces cerevisiae for 20-24 hr;
(4) Fruit raw material treatment: crushing the fruit raw materials, and performing low-temperature carbon dioxide impregnation for 2-3d;
(5) Inoculating saccharomyces cerevisiae subjected to secondary culture in the step (3), fermenting at the low temperature of 18-22 ℃, and separating wine liquid when the sugar content is less than or equal to 8 g/L;
(6) Immobilizing wine coccus;
(7) Inoculating immobilized alcoholic liquor coccus, fermenting at 18-20 deg.C for 20-25d, and separating the immobilized alcoholic liquor coccus from the fermentation liquor by using magnetic response;
(8) Clarifying and stabilizing, and membrane filtering.
Preferably, the fruit raw materials in the step (1) comprise grapes, apples, mulberries, kiwi fruits, hawthorns and tangerines.
Preferably, the concentration of the superoxide dismutase solution in the step (1) is 1.0-2.0%.
Preferably, the stress method in step (2) is: inoculating Saccharomyces cerevisiae strain in liquid YPD culture medium, activating and culturing for two generations, washing with sterile water, collecting thallus, re-dissolving with appropriate amount of sterilized succus Vitis Viniferae, adding into succus Vitis Viniferae containing 0.2-0.8g/L resveratrol in an inoculum size of 1%, standing and culturing at 28 deg.C, and storing at-20 deg.C for use.
Preferably, the carbon source activated in step (2) is: cellobiose and inulin in a ratio of 2.
Preferably, the carbon source for the secondary culture in step (3) is: monoglycoside + diglycoside at a ratio of 1-1.
Preferably, the carbon dioxide impregnation temperature in the step (4) is 15-20 ℃.
Preferably, the method for immobilizing the wine alcohol coccus in the step (6) comprises the following steps:
s1: preparing carrageenan solution with the concentration of 20-30wt.%, and adding 1-3wt.% of nano Fe 3 O 4 Uniformly mixing and stirring the particles, standing and defoaming the particles to be used as a magnetic core layer of electrostatic spinning;
s2: preparing pectin solution with the concentration of 5-10 wt%, adding 0.3g/mL wine coccus for magnetic stirring for 15-35min to fully disperse the wine coccus in the solution, standing and defoaming to obtain electrostatic spinning solution containing the wine coccus as a shell layer;
s3: respectively injecting the shell layer solution and the core layer solution into 2 injectors, and performing coaxial electrostatic spinning at room temperature;
s4: and taking off the electrostatic spinning film, and drying in a vacuum box for 48 hours at room temperature to obtain the immobilized wine enterococcus. Preferably, the electrostatic spinning parameters in S3 are: the ambient temperature is 18-20 ℃, the humidity is 45-50%, the spinning voltage is 15kV, the distance between a spinning nozzle and a receiving plate is 15cm, the flow rate of a shell layer solution is 1mL/h, and the flow rate of a core layer solution is 0.15-0.25mL/h respectively.
Compared with the prior art, the invention has the beneficial effects that:
1. the flavor of the fruit wine is mainly derived from volatile compounds in the fruit, and two main types of fragrant substances in a free state and a combined state exist in the common fruit. The free aroma substances can be directly volatilized from the fruit wine, so that a smell reaction is generated by people; the combined-state aromatic substance has no aroma and can generate aroma only by being decomposed to release the free-state aromatic substance, so the combined-state aromatic substance is also called as an aroma precursor substance, and generally, the content of the flavor precursor substance existing in the combined-state form is much more abundant than that of the free-state aromatic substance. The superoxide dismutase solution is sprayed 1 month before the fruits are picked, so that the content of fragrance precursor substances of the fruit raw materials can be effectively increased (as can be seen from experimental data of examples 1-3 and comparative example 1), and the fragrance increasing condition is provided for the subsequent brewing.
2. The growth and metabolism disorder of yeast can be caused by polyphenol compounds, and the resveratrol is a common polyphenol compound with low content in the fermentation process of the fruit wine and can influence the activity of the yeast in the fermentation process, so that the cell structure and physiological biochemical indexes of the saccharomyces cerevisiae stressed by the resveratrol are changed, the saccharomyces cerevisiae can resist external damage (especially the resveratrol) and maintain the self activity, the fermentation effect of the fruit wine is improved, the aroma components are increased, and the specific effect is shown in figure 1.
3. In the invention, the saccharomyces cerevisiae adopts a secondary culture mode to carry out gradual induction culture, thereby improving the activity of the glycosidase of the yeast.
4. The method adopts low-temperature carbon dioxide impregnation, and can furthest impregnate glucoside substances in raw material peels.
5. The fermentation condition of the invention is the optimum condition verified by multi-party experiments, and the invention can maximally ferment and promote glycosidase to degrade glucoside and produce fragrance.
6. The invention adopts the immobilized wine staphylococcus, and can separate the immobilized wine staphylococcus from the fermentation liquor by utilizing magnetic response after use, thereby realizing the reutilization of the wine staphylococcus. Meanwhile, the wine coccus can further degrade glucoside to produce fragrance.
7. The invention can immobilize wine-like enterococcus, and has large specific surface area and porous loose structure on the immobilized carrier, so that the wine-like enterococcus is distributed more uniformly, and the fermentation efficiency is higher. Meanwhile, pectin and carrageenan are used as carriers, so that the biocompatibility is better. Pectin alone is not enough to be readily spun into fibers by electrospinning, and so this application uses a "core-shell" layer for electrospinning.
Drawings
FIG. 1 is a graph showing the mass concentrations of phenethyl alcohol, ethyl caprylate, ethyl caprate and ethyl hexanoate in fruit wine of example 6 as a function of fermentation time.
Detailed Description
The present invention is further illustrated by the following specific examples, which are intended to be illustrative rather than limiting and are not intended to limit the scope of the invention.
Example 1
A brewing method for increasing the aroma of fruit wine comprises the following steps:
(1) Pretreatment of grape picking: spraying superoxide dismutase solution 1 time every 10 days for 1 month before picking grape, wherein the concentration of superoxide dismutase solution is 1.0%, and continuously spraying for 3 times;
(2) Activating the saccharomyces cerevisiae stressed by resveratrol for 20 hours; the activated carbon source was: cellobiose and inulin in a ratio of 2; the stress method comprises the following steps: inoculating Saccharomyces cerevisiae strain in liquid YPD culture medium, activating and culturing for two generations, washing with sterile water, collecting thallus, redissolving with appropriate amount of sterilized grape juice, adding into grape juice containing 0.2g/L resveratrol at an inoculum size of 1%, standing and culturing at 28 deg.C, and storing at-20 deg.C;
(3) The secondary culture time of the saccharomyces cerevisiae is 20h, and the carbon source for the secondary culture is as follows: monoglycoside + diglycoside at a ratio of 1;
(4) Grape raw material treatment: crushing grapes, and soaking in carbon dioxide at a low temperature of 15 ℃ for 2d;
(5) Inoculating the saccharomyces cerevisiae subjected to secondary culture in the step (3), fermenting at the low temperature of 18 ℃, and separating wine liquid when the sugar content is less than or equal to 8 g/L;
(6) Immobilizing wine coccus;
(7) Inoculating immobilized alcoholic liquor coccus, fermenting at the low temperature of 18 ℃ for 20 days, and separating the immobilized alcoholic liquor coccus from the fermentation liquor by utilizing magnetic response;
(8) Clarifying and stabilizing, and performing membrane filtration.
The method for immobilizing the wine staphylococcus comprises the following steps:
s1: preparing a carrageenan solution with the concentration of 20wt.%, and adding 1wt.% of nano Fe 3 O 4 Mixing and stirring the particles uniformly, standing and defoaming the mixture to be used as a magnetic core layer of electrostatic spinning;
s2: preparing pectin solution with the concentration of 5wt.%, adding 0.3g/mL of alcoholic liquor cocci, magnetically stirring for 15min to fully disperse the alcoholic liquor cocci in the solution, standing for defoaming to obtain electrostatic spinning solution containing the alcoholic liquor cocci as a shell layer;
s3: respectively injecting the shell layer solution and the core layer solution into 2 injectors, and performing coaxial electrostatic spinning at room temperature; the electrostatic spinning parameters are as follows: the ambient temperature is 18 ℃, the humidity is 45%, the spinning voltage is 15kV, the distance between a spinning nozzle and a receiving plate is 15cm, the flow rate of a shell layer solution is 1mL/h, and the flow rate of a core layer solution is 0.15mL/h respectively;
s4: and taking off the electrostatic spinning film, and drying in a vacuum box for 48 hours at room temperature to obtain the immobilized wine enterococcus.
Example 2
(1) Pretreatment of grape picking: spraying superoxide dismutase solution 1 time every 10 days for 1 month before picking grape, wherein the concentration of superoxide dismutase solution is 1.5%, and continuously spraying for 3 times;
(2) Activating the saccharomyces cerevisiae stressed by the resveratrol for 20 hours; the activated carbon source was: cellobiose and inulin in a ratio of 2; the stress method comprises the following steps: inoculating Saccharomyces cerevisiae strain in liquid YPD culture medium, activating and culturing for two generations, washing with sterile water, collecting thallus, redissolving with appropriate amount of sterilized grape juice, adding into grape juice containing 0.2g/L resveratrol at an inoculum size of 1%, standing and culturing at 28 deg.C, and storing at-20 deg.C for use;
(3) The secondary culture time of the saccharomyces cerevisiae is 20h, and the carbon source for the secondary culture is as follows: monoglycoside + diglycoside at a ratio of 1;
(4) Grape raw material treatment: crushing grapes, and soaking in carbon dioxide at a low temperature of 15 ℃ for 2d;
(5) Inoculating the saccharomyces cerevisiae subjected to secondary culture in the step (3), fermenting at the low temperature of 18 ℃, and separating wine liquid when the sugar content is less than or equal to 8 g/L;
(6) Immobilizing wine coccus;
(7) Inoculating immobilized alcoholic liquor coccus, fermenting at the low temperature of 18 ℃ for 20 days, and separating the immobilized alcoholic liquor coccus from the fermentation liquor by utilizing magnetic response;
(8) Clarifying and stabilizing, and membrane filtering.
The method for immobilizing the wine staphylococcus comprises the following steps:
s1: preparing a carrageenan solution with the concentration of 20wt.%, and adding 1wt.% of nano Fe 3 O 4 Mixing and stirring the particles uniformly, standing and defoaming the mixture to be used as a magnetic core layer of electrostatic spinning;
s2: preparing pectin solution with the concentration of 5wt.%, adding 0.3g/mL of wine spirit coccus, magnetically stirring for 15min to fully disperse the wine spirit coccus in the solution, standing and defoaming to obtain electrostatic spinning solution containing the wine spirit coccus as a shell layer;
s3: respectively injecting the shell layer solution and the core layer solution into 2 injectors, and performing coaxial electrostatic spinning at room temperature; the electrostatic spinning parameters are as follows: the ambient temperature is 18 ℃, the humidity is 45%, the spinning voltage is 15kV, the distance between a spinning nozzle and a receiving plate is 15cm, the flow rate of a shell layer solution is 1mL/h, and the flow rate of a core layer solution is 0.15mL/h respectively;
s4: and taking down the electrostatic spinning film, and drying in a vacuum box for 48 hours at room temperature to obtain the immobilized alcohol wine coccus.
Example 3
(1) Pretreatment of grape picking: spraying superoxide dismutase solution 1 time every 10 days for 1 month before picking fructus Vitis Viniferae, wherein the concentration of superoxide dismutase solution is 2.0%, and continuously spraying for 3 times;
(2) Activating the saccharomyces cerevisiae stressed by the resveratrol for 20 hours; the activated carbon sources were: cellobiose and inulin in a ratio of 2; the stress method comprises the following steps: inoculating Saccharomyces cerevisiae strain in liquid YPD culture medium, activating and culturing for two generations, washing with sterile water, collecting thallus, redissolving with appropriate amount of sterilized grape juice, adding into grape juice containing 0.2g/L resveratrol at an inoculum size of 1%, standing and culturing at 28 deg.C, and storing at-20 deg.C for use;
(3) The secondary culture time of the saccharomyces cerevisiae is 20h, and the carbon source for the secondary culture is as follows: monoglycoside + diglycoside at a ratio of 1;
(4) Processing grape raw materials: crushing grapes, and soaking in carbon dioxide at low temperature of 15 ℃ for 2d;
(5) Inoculating the saccharomyces cerevisiae subjected to secondary culture in the step (3), fermenting at the low temperature of 18 ℃, and separating wine liquid when the sugar content is less than or equal to 8 g/L;
(6) Immobilizing wine coccus;
(7) Inoculating immobilized wine coccus, fermenting at 18 deg.c for 20 days, and separating the immobilized wine coccus from the fermented liquid with magnetic response;
(8) Clarifying and stabilizing, and membrane filtering.
The method for immobilizing wine coccus comprises the following steps:
s1: preparing a carrageenan solution with the concentration of 20wt.%, and adding 1wt.% of nano Fe 3 O 4 Mixing and stirring the particles uniformly, standing and defoaming the mixture to be used as a magnetic core layer of electrostatic spinning;
s2: preparing pectin solution with the concentration of 5wt.%, adding 0.3g/mL of alcoholic liquor cocci, magnetically stirring for 15min to fully disperse the alcoholic liquor cocci in the solution, standing for defoaming to obtain electrostatic spinning solution containing the alcoholic liquor cocci as a shell layer;
s3: respectively injecting the shell layer solution and the core layer solution into 2 injectors, and performing coaxial electrostatic spinning at room temperature; the electrostatic spinning parameters are as follows: the ambient temperature is 18 ℃, the humidity is 45%, the spinning voltage is 15kV, the distance between a spinning nozzle and a receiving plate is 15cm, the flow rate of a shell layer solution is 1mL/h, and the flow rate of a core layer solution is 0.15mL/h respectively;
s4: and taking down the electrostatic spinning film, and drying in a vacuum box for 48 hours at room temperature to obtain the immobilized alcohol wine coccus.
Example 4
A brewing method for increasing the aroma of fruit wine comprises the following steps:
(1) Pretreatment of apple raw materials: spraying superoxide dismutase solution 1 time every 10 days for 1 month before picking apple, wherein the concentration of superoxide dismutase solution is 1.5%, and continuously spraying for 3 times;
(2) Activating the saccharomyces cerevisiae stressed by the resveratrol for 22 hours; the activated carbon source was: cellobiose and inulin in a ratio of 2.5; the stress method comprises the following steps: inoculating Saccharomyces cerevisiae strain in liquid YPD culture medium, activating and culturing for two generations, washing with sterile water, collecting thallus, redissolving with appropriate amount of sterilized grape juice, adding into grape juice containing 0.2g/L resveratrol in an inoculum size of 1%, standing and culturing at 28 deg.C, and storing at-20 deg.C;
(3) The secondary culture time of the saccharomyces cerevisiae is 22h, and the carbon source for the secondary culture is as follows: monoglycoside + diglycoside at a ratio of 1.5;
(4) Apple treatment: crushing apples, and soaking in carbon dioxide at the low temperature of 18 ℃ for 2.5 days;
(5) Inoculating the saccharomyces cerevisiae subjected to secondary culture in the step (3), fermenting at low temperature of 20 ℃, and separating wine liquid when the sugar content is less than or equal to 8 g/L;
(6) Immobilizing wine coccus;
(7) Inoculating immobilized alcoholic liquor coccus, fermenting at the low temperature of 19 ℃ for 23d, and separating the immobilized alcoholic liquor coccus from the fermentation liquor by utilizing magnetic response;
(8) Clarifying and stabilizing, and performing membrane filtration.
The method for immobilizing the wine staphylococcus comprises the following steps:
s1: preparing carrageenan solution with the concentration of 25wt.%, and adding 2wt.% of nano Fe 3 O 4 Mixing and stirring the particles uniformly, standing and defoaming the mixture to be used as a magnetic core layer of electrostatic spinning;
s2: preparing a pectin solution with the concentration of 7wt.%, adding 0.3g/mL of alcoholic liquor cocci, magnetically stirring for 25min to fully disperse the alcoholic liquor cocci in the solution, standing and defoaming to obtain an electrostatic spinning solution containing the alcoholic liquor cocci as a shell layer;
s3: respectively injecting the shell layer solution and the core layer solution into 2 injectors, and performing coaxial electrostatic spinning at room temperature; the electrostatic spinning parameters are as follows: the ambient temperature is 19 ℃, the humidity is 47%, the spinning voltage is 15kV, the distance between a spinning nozzle and a receiving plate is 15cm, the flow rate of a shell layer solution is 1mL/h, and the flow rates of core layer solutions are respectively 0.20 mL/h;
s4: and taking off the electrostatic spinning film, and drying in a vacuum box for 48 hours at room temperature to obtain the immobilized wine enterococcus.
Example 5
A brewing method for increasing the aroma of fruit wine comprises the following steps:
(1) Pretreatment of apple raw material: spraying superoxide dismutase solution 1 time every 10 days for 1 month before picking apple, wherein the concentration of superoxide dismutase solution is 1.5%, and continuously spraying for 3 times;
(2) Activating the saccharomyces cerevisiae stressed by the resveratrol for 22 hours; the activated carbon source was: cellobiose and inulin at a ratio of 2.5; the stress method comprises the following steps: inoculating Saccharomyces cerevisiae strain into liquid YPD culture medium, activating and culturing for two generations, washing with sterile water, collecting thallus, re-dissolving with appropriate amount of sterilized grape juice, adding into grape juice containing 0.4g/L resveratrol in an inoculum size of 1%, standing and culturing at 28 deg.C, and storing at-20 deg.C for use;
(3) The secondary culture time of the saccharomyces cerevisiae is 22h, and the carbon source for the secondary culture is as follows: monoglycoside + diglycoside at a ratio of 1.5;
(4) Apple treatment: crushing apples, and soaking in carbon dioxide at the low temperature of 18 ℃ for 2.5 days;
(5) Inoculating the saccharomyces cerevisiae subjected to secondary culture in the step (3), fermenting at low temperature of 20 ℃, and separating wine liquid when the sugar content is less than or equal to 8 g/L;
(6) Immobilizing wine coccus;
(7) Inoculating immobilized alcoholic liquor coccus, fermenting at the low temperature of 19 ℃ for 23d, and separating the immobilized alcoholic liquor coccus from the fermentation liquor by utilizing magnetic response;
(8) Clarifying and stabilizing, and membrane filtering.
The method for immobilizing wine coccus comprises the following steps:
s1: preparing a carrageenan solution with the concentration of 25wt.%, and adding 2wt.% of nano Fe 3 O 4 Mixing and stirring the particles uniformly, standing and defoaming the mixture to be used as a magnetic core layer of electrostatic spinning;
s2: preparing pectin solution with the concentration of 7wt.%, adding 0.3g/mL of wine spirit coccus, magnetically stirring for 25min to fully disperse the wine spirit coccus in the solution, standing and defoaming to obtain electrostatic spinning solution containing the wine spirit coccus as a shell layer;
s3: respectively injecting the shell layer solution and the core layer solution into 2 injectors, and performing coaxial electrostatic spinning at room temperature; the electrostatic spinning parameters were: the ambient temperature is 19 ℃, the humidity is 47%, the spinning voltage is 15kV, the distance between a spinning nozzle and a receiving plate is 15cm, the flow rate of a shell layer solution is 1mL/h, and the flow rate of a core layer solution is 0.20mL/h respectively;
s4: and taking down the electrostatic spinning film, and drying in a vacuum box for 48 hours at room temperature to obtain the immobilized alcohol wine coccus.
Example 6
A brewing method for increasing the aroma of fruit wine comprises the following steps:
(1) Pretreatment of apple raw materials: spraying superoxide dismutase solution 1 time every 10 days for 1 month before picking apple, wherein the concentration of superoxide dismutase solution is 1.5%, and continuously spraying for 3 times;
(2) Activating the saccharomyces cerevisiae stressed by the resveratrol for 22 hours; the activated carbon source was: cellobiose and inulin in a ratio of 2.5; the stress method comprises the following steps: inoculating Saccharomyces cerevisiae strain into liquid YPD culture medium, activating and culturing for two generations, washing with sterile water, collecting thallus, re-dissolving with appropriate amount of sterilized grape juice, adding into grape juice containing 0.6g/L resveratrol in an inoculum size of 1%, standing and culturing at 28 deg.C, and storing at-20 deg.C for use;
(3) The secondary culture time of the saccharomyces cerevisiae is 22h, and the carbon source for the secondary culture is as follows: monoglycoside + diglycoside at a ratio of 1.5;
(4) And (3) apple treatment: crushing apple raw materials, and soaking in carbon dioxide at a low temperature of 18 ℃ for 2.5 days;
(5) Inoculating the saccharomyces cerevisiae subjected to secondary culture in the step (3), fermenting at low temperature of 20 ℃, and separating wine liquid when the sugar content is less than or equal to 8 g/L;
(6) Immobilizing wine coccus;
(7) Inoculating immobilized wine coccus to perform low-temperature fermentation at 19 ℃ for 23d, and separating the immobilized wine coccus from the fermentation liquor by using magnetic response;
(8) Clarifying and stabilizing, and performing membrane filtration.
The method for immobilizing wine coccus comprises the following steps:
s1: preparing a carrageenan solution with the concentration of 25wt.%, and adding 2wt.% of nano Fe 3 O 4 Mixing and stirring the particles uniformly, standing and defoaming the mixture to be used as a magnetic core layer of electrostatic spinning;
s2: preparing a pectin solution with the concentration of 7wt.%, adding 0.3g/mL of alcoholic liquor cocci, magnetically stirring for 25min to fully disperse the alcoholic liquor cocci in the solution, standing and defoaming to obtain an electrostatic spinning solution containing the alcoholic liquor cocci as a shell layer;
s3: respectively injecting the shell layer solution and the core layer solution into 2 injectors, and performing coaxial electrostatic spinning at room temperature; the electrostatic spinning parameters are as follows: the ambient temperature is 19 ℃, the humidity is 47%, the spinning voltage is 15kV, the distance between a spinning nozzle and a receiving plate is 15cm, the flow rate of a shell layer solution is 1mL/h, and the flow rate of a core layer solution is 0.20mL/h respectively;
s4: and taking down the electrostatic spinning film, and drying in a vacuum box for 48 hours at room temperature to obtain the immobilized alcohol wine coccus.
Example 7
A brewing method for increasing the aroma of fruit wine comprises the following steps:
(1) Pretreatment of apple raw materials: spraying superoxide dismutase solution 1 time every 10 days for 1 month before picking apple, wherein the concentration of superoxide dismutase solution is 1.5%, and continuously spraying for 3 times;
(2) Activating the saccharomyces cerevisiae stressed by resveratrol for 22 hours; the activated carbon sources were: cellobiose and inulin in a ratio of 2.5; the stress method comprises the following steps: inoculating Saccharomyces cerevisiae strain into liquid YPD culture medium, activating and culturing for two generations, washing with sterile water, collecting thallus, re-dissolving with appropriate amount of sterilized grape juice, adding into grape juice containing 0.8g/L resveratrol in an inoculum size of 1%, standing and culturing at 28 deg.C, and storing at-20 deg.C for use;
(3) The secondary culture time of the saccharomyces cerevisiae is 22h, and the carbon source for the secondary culture is as follows: monoglycoside + diglucoside, the ratio of the two is 1.5;
(4) Apple treatment: crushing apple raw materials, and soaking in carbon dioxide at a low temperature of 18 ℃ for 2.5 days;
(5) Inoculating the saccharomyces cerevisiae subjected to secondary culture in the step (3), fermenting at low temperature of 20 ℃, and separating wine liquid when the sugar content is less than or equal to 8 g/L;
(6) Immobilizing wine coccus;
(7) Inoculating immobilized wine coccus to perform low-temperature fermentation at 19 ℃ for 23d, and separating the immobilized wine coccus from the fermentation liquor by using magnetic response;
(8) Clarifying and stabilizing, and performing membrane filtration.
The method for immobilizing the wine staphylococcus comprises the following steps:
s1: preparing a carrageenan solution with the concentration of 25wt.%, and adding 2wt.% of nano Fe 3 O 4 Mixing and stirring the particles uniformly, standing and defoaming the mixture to be used as a magnetic core layer of electrostatic spinning;
s2: preparing pectin solution with the concentration of 7wt.%, adding 0.3g/mL of wine spirit coccus, magnetically stirring for 25min to fully disperse the wine spirit coccus in the solution, standing and defoaming to obtain electrostatic spinning solution containing the wine spirit coccus as a shell layer;
s3: respectively injecting the shell layer solution and the core layer solution into 2 injectors, and performing coaxial electrostatic spinning at room temperature; the electrostatic spinning parameters are as follows: the ambient temperature is 19 ℃, the humidity is 47%, the spinning voltage is 15kV, the distance between a spinning nozzle and a receiving plate is 15cm, the flow rate of a shell layer solution is 1mL/h, and the flow rate of a core layer solution is 0.20mL/h respectively;
s4: and taking down the electrostatic spinning film, and drying in a vacuum box for 48 hours at room temperature to obtain the immobilized alcohol wine coccus.
Example 8
A brewing method for increasing the aroma of fruit wine comprises the following steps:
(1) Pretreatment of mulberry raw materials: spraying superoxide dismutase solution 1 time every 10 days for 1 month before picking Mori fructus, wherein the concentration of superoxide dismutase solution is 2.0%, and continuously spraying for 3 times;
(2) Activating the saccharomyces cerevisiae stressed by the resveratrol for 24 hours; the activated carbon sources were: cellobiose and inulin in a ratio of 3; the stress method comprises the following steps: inoculating Saccharomyces cerevisiae strain in liquid YPD culture medium, activating and culturing for two generations, washing with sterile water, collecting thallus, redissolving with appropriate amount of sterilized grape juice, adding into grape juice containing 0.6g/L resveratrol at an inoculum size of 1%, standing and culturing at 28 deg.C, and storing at-20 deg.C for use;
(3) The secondary culture time of the saccharomyces cerevisiae is 24h, and the carbon source for the secondary culture is as follows: monoglycoside + diglycoside at a ratio of 2;
(4) Mulberry raw material treatment: crushing the mulberries, and soaking in carbon dioxide at a low temperature of 20 ℃ for 3d;
(5) Inoculating saccharomyces cerevisiae subjected to secondary culture in the step (3), fermenting at the low temperature of 22 ℃, and separating wine liquid when the sugar content is less than or equal to 8 g/L;
(6) Immobilizing wine coccus;
(7) Inoculating immobilized alcoholic liquor coccus, fermenting at low temperature of 20 ℃ for 25d, and separating the immobilized alcoholic liquor coccus from the fermentation liquor by utilizing magnetic response;
(8) Clarifying and stabilizing, and performing membrane filtration.
The method for immobilizing wine coccus comprises the following steps:
s1: preparing a carrageenan solution with the concentration of 30wt.%, and adding 3wt.% of nano Fe 3 O 4 Mixing and stirring the particles uniformly, standing and defoaming the mixture to be used as a magnetic core layer of electrostatic spinning;
s2: preparing pectin solution with the concentration of 5wt.%, adding 0.3g/mL of wine spirit coccus, magnetically stirring for 35min to fully disperse the wine spirit coccus in the solution, standing and defoaming to obtain electrostatic spinning solution containing the wine spirit coccus as a shell layer;
s3: respectively injecting the shell layer solution and the core layer solution into 2 injectors, and performing coaxial electrostatic spinning at room temperature; the electrostatic spinning parameters were: the environmental temperature is 20 ℃, the humidity is 50%, the spinning voltage is 15kV, the distance between a spinning nozzle and a receiving plate is 15cm, the flow rate of a shell layer solution is 1mL/h, and the flow rates of core layer solutions are respectively 0.25 mL/h;
s4: and taking down the electrostatic spinning film, and drying in a vacuum box for 48 hours at room temperature to obtain the immobilized alcohol wine coccus.
Example 9
A brewing method for increasing the aroma of fruit wine comprises the following steps:
(1) Pretreatment of mulberry raw materials: spraying superoxide dismutase solution 1 time every 10 days for 1 month before picking Mori fructus, wherein the concentration of superoxide dismutase solution is 2.0%, and continuously spraying for 3 times;
(2) Activating the saccharomyces cerevisiae stressed by the resveratrol for 24 hours; the activated carbon sources were: cellobiose and inulin in a ratio of 3; the stress method comprises the following steps: inoculating Saccharomyces cerevisiae strain in liquid YPD culture medium, activating and culturing for two generations, washing with sterile water, collecting thallus, redissolving with appropriate amount of sterilized grape juice, adding into grape juice containing 0.6g/L resveratrol at an inoculum size of 1%, standing and culturing at 28 deg.C, and storing at-20 deg.C;
(3) The secondary culture time of the saccharomyces cerevisiae is 24h, and the carbon source for the secondary culture is as follows: monoglycoside + diglycoside at a ratio of 2;
(4) Mulberry raw material treatment: crushing the mulberries, and soaking in carbon dioxide at a low temperature of 20 ℃ for 3d;
(5) Inoculating the saccharomyces cerevisiae subjected to secondary culture in the step (3), fermenting at the low temperature of 22 ℃, and separating wine liquid when the sugar content is less than or equal to 8 g/L;
(6) Immobilizing wine coccus;
(7) Inoculating immobilized alcoholic liquor coccus, fermenting at low temperature of 20 ℃ for 25d, and separating the immobilized alcoholic liquor coccus from the fermentation liquor by utilizing magnetic response;
(8) Clarifying and stabilizing, and performing membrane filtration.
The method for immobilizing wine coccus comprises the following steps:
s1: preparing a carrageenan solution with the concentration of 30wt.%, and adding 3wt.% of nano Fe 3 O 4 Granulating, mixing and stirringHomogenizing, standing and defoaming to be used as a magnetic core layer of electrostatic spinning;
s2: preparing pectin solution with the concentration of 6wt.%, adding 0.3g/mL of wine spirit coccus, magnetically stirring for 35min to fully disperse the wine spirit coccus in the solution, standing and defoaming to obtain electrostatic spinning solution containing the wine spirit coccus as a shell layer;
s3: respectively injecting the shell layer solution and the core layer solution into 2 injectors, and performing coaxial electrostatic spinning at room temperature; the electrostatic spinning parameters were: the environmental temperature is 20 ℃, the humidity is 50%, the spinning voltage is 15kV, the distance between a spinning nozzle and a receiving plate is 15cm, the flow rate of a shell layer solution is 1mL/h, and the flow rates of core layer solutions are respectively 0.25 mL/h;
s4: and taking off the electrostatic spinning film, and drying in a vacuum box for 48 hours at room temperature to obtain the immobilized wine enterococcus.
Example 10
A brewing method for increasing the aroma of fruit wine comprises the following steps:
(1) Pretreatment of mulberry raw materials: spraying superoxide dismutase solution 1 time every 10 days for 1 month before picking Mori fructus, wherein the concentration of superoxide dismutase solution is 2.0%, and continuously spraying for 3 times;
(2) Activating the saccharomyces cerevisiae stressed by the resveratrol for 24 hours; the activated carbon source was: cellobiose and inulin in a ratio of 3; the stress method comprises the following steps: inoculating Saccharomyces cerevisiae strain in liquid YPD culture medium, activating and culturing for two generations, washing with sterile water, collecting thallus, redissolving with appropriate amount of sterilized grape juice, adding into grape juice containing 0.6g/L resveratrol at an inoculum size of 1%, standing and culturing at 28 deg.C, and storing at-20 deg.C;
(3) The secondary culture time of the saccharomyces cerevisiae is 24h, and the carbon source for the secondary culture is as follows: the ratio of the monoglycoside to the diglycoside is 2;
(4) Mulberry raw material treatment: crushing the mulberries, and soaking in carbon dioxide at a low temperature of 20 ℃ for 3d;
(5) Inoculating the saccharomyces cerevisiae subjected to secondary culture in the step (3), fermenting at the low temperature of 22 ℃, and separating wine liquid when the sugar content is less than or equal to 8 g/L;
(6) Immobilizing wine coccus;
(7) Inoculating immobilized wine coccus, fermenting at 20 deg.c for 25 days, and separating the immobilized wine coccus from the fermented liquid with magnetic response;
(8) Clarifying and stabilizing, and performing membrane filtration.
The method for immobilizing the wine staphylococcus comprises the following steps:
s1: preparing a carrageenan solution with the concentration of 30wt.%, and adding 3wt.% of nano Fe 3 O 4 Mixing and stirring the particles uniformly, standing and defoaming the mixture to be used as a magnetic core layer of electrostatic spinning;
s2: preparing a pectin solution with the concentration of 7wt.%, adding 0.3g/mL of alcoholic liquor cocci, magnetically stirring for 35min to fully disperse the alcoholic liquor cocci in the solution, standing and defoaming to obtain an electrostatic spinning solution containing the alcoholic liquor cocci as a shell layer;
s3: respectively injecting the shell layer solution and the core layer solution into 2 injectors, and performing coaxial electrostatic spinning at room temperature; the electrostatic spinning parameters are as follows: the ambient temperature is 20 ℃, the humidity is 50%, the spinning voltage is 15kV, the distance between a spinning nozzle and a receiving plate is 15cm, the flow rate of a shell layer solution is 1mL/h, and the flow rate of a core layer solution is 0.25mL/h respectively;
s4: and taking down the electrostatic spinning film, and drying in a vacuum box for 48 hours at room temperature to obtain the immobilized alcohol wine coccus.
Example 11
A brewing method for increasing the aroma of fruit wine comprises the following steps:
(1) Pretreatment of mulberry raw materials: spraying superoxide dismutase solution 1 time every 10 days for 1 month before picking Mori fructus, wherein the concentration of superoxide dismutase solution is 2.0%, and continuously spraying for 3 times;
(2) Activating the saccharomyces cerevisiae stressed by the resveratrol for 24 hours; the activated carbon sources were: cellobiose and inulin in a ratio of 3; the stress method comprises the following steps: inoculating Saccharomyces cerevisiae strain in liquid YPD culture medium, activating and culturing for two generations, washing with sterile water, collecting thallus, redissolving with appropriate amount of sterilized grape juice, adding into grape juice containing 0.6g/L resveratrol at an inoculum size of 1%, standing and culturing at 28 deg.C, and storing at-20 deg.C;
(3) The secondary culture time of the saccharomyces cerevisiae is 24h, and the carbon source for the secondary culture is as follows: monoglycoside + diglycoside at a ratio of 2;
(4) Mulberry raw material treatment: crushing the mulberries, and soaking in carbon dioxide at a low temperature of 20 ℃ for 3d;
(5) Inoculating the saccharomyces cerevisiae subjected to secondary culture in the step (3), fermenting at the low temperature of 22 ℃, and separating wine liquid when the sugar content is less than or equal to 8 g/L;
(6) Immobilizing wine coccus;
(7) Inoculating immobilized alcoholic liquor coccus, fermenting at low temperature of 20 ℃ for 25d, and separating the immobilized alcoholic liquor coccus from the fermentation liquor by utilizing magnetic response;
(8) Clarifying and stabilizing, and membrane filtering.
The method for immobilizing the wine staphylococcus comprises the following steps:
s1: preparing a carrageenan solution with the concentration of 30wt.%, and adding 3wt.% of nano Fe 3 O 4 Mixing and stirring the particles uniformly, standing and defoaming the mixture to be used as a magnetic core layer of electrostatic spinning;
s2: preparing a pectin solution with the concentration of 8wt.%, adding 0.3g/mL of alcoholic liquor cocci, magnetically stirring for 35min to fully disperse the alcoholic liquor cocci in the solution, standing and defoaming to obtain an electrostatic spinning solution containing the alcoholic liquor cocci as a shell layer;
s3: respectively injecting the shell layer solution and the core layer solution into 2 injectors, and performing coaxial electrostatic spinning at room temperature; the electrostatic spinning parameters are as follows: the ambient temperature is 20 ℃, the humidity is 50%, the spinning voltage is 15kV, the distance between a spinning nozzle and a receiving plate is 15cm, the flow rate of a shell layer solution is 1mL/h, and the flow rate of a core layer solution is 0.25mL/h respectively;
s4: and taking off the electrostatic spinning film, and drying in a vacuum box for 48 hours at room temperature to obtain the immobilized wine enterococcus.
Example 12
A brewing method for increasing the aroma of fruit wine comprises the following steps:
(1) Pretreatment of mulberry raw materials: spraying superoxide dismutase solution 1 time every 10 days for 1 month before picking Mori fructus, wherein the concentration of superoxide dismutase solution is 2.0%, continuously spraying for 3 times;
(2) Activating the saccharomyces cerevisiae stressed by the resveratrol for 24 hours; the activated carbon source was: cellobiose and inulin in a ratio of 3; the stress method comprises the following steps: inoculating Saccharomyces cerevisiae strain in liquid YPD culture medium, activating and culturing for two generations, washing with sterile water, collecting thallus, redissolving with appropriate amount of sterilized grape juice, adding into grape juice containing 0.6g/L resveratrol at an inoculum size of 1%, standing and culturing at 28 deg.C, and storing at-20 deg.C for use;
(3) The secondary culture time of the saccharomyces cerevisiae is 24h, and the carbon source for the secondary culture is as follows: the ratio of the monoglycoside to the diglycoside is 2;
(4) Mulberry raw material treatment: crushing the mulberries, and soaking in carbon dioxide at a low temperature of 20 ℃ for 3d;
(5) Inoculating the saccharomyces cerevisiae subjected to secondary culture in the step (3), fermenting at the low temperature of 22 ℃, and separating wine liquid when the sugar content is less than or equal to 8 g/L;
(6) Immobilizing wine coccus;
(7) Inoculating immobilized wine coccus, fermenting at 20 deg.c for 25 days, and separating the immobilized wine coccus from the fermented liquid with magnetic response;
(8) Clarifying and stabilizing, and membrane filtering.
The method for immobilizing wine coccus comprises the following steps:
s1: preparing a carrageenan solution with the concentration of 30wt.%, and adding 3wt.% of nano Fe 3 O 4 Mixing and stirring the particles uniformly, standing and defoaming the mixture to be used as a magnetic core layer of electrostatic spinning;
s2: preparing a pectin solution with the concentration of 9wt.%, adding 0.3g/mL of alcoholic liquor cocci, magnetically stirring for 35min to fully disperse the alcoholic liquor cocci in the solution, standing and defoaming to obtain an electrostatic spinning solution containing the alcoholic liquor cocci as a shell layer;
s3: respectively injecting the shell layer solution and the core layer solution into 2 injectors, and performing coaxial electrostatic spinning at room temperature; the electrostatic spinning parameters are as follows: the environmental temperature is 20 ℃, the humidity is 50%, the spinning voltage is 15kV, the distance between a spinning nozzle and a receiving plate is 15cm, the flow rate of a shell layer solution is 1mL/h, and the flow rates of core layer solutions are respectively 0.25 mL/h;
s4: and taking off the electrostatic spinning film, and drying in a vacuum box for 48 hours at room temperature to obtain the immobilized wine enterococcus.
Example 13
A brewing method for increasing the aroma of fruit wine comprises the following steps:
(1) Pretreatment of mulberry raw materials: spraying superoxide dismutase solution 1 time every 10 days for 1 month before picking Mori fructus, wherein the concentration of superoxide dismutase solution is 2.0%, and continuously spraying for 3 times;
(2) Activating the saccharomyces cerevisiae stressed by the resveratrol for 24 hours; the activated carbon source was: cellobiose and inulin in a ratio of 3; the stress method comprises the following steps: inoculating Saccharomyces cerevisiae strain in liquid YPD culture medium, activating and culturing for two generations, washing with sterile water, collecting thallus, redissolving with appropriate amount of sterilized grape juice, adding into grape juice containing 0.6g/L resveratrol at an inoculum size of 1%, standing and culturing at 28 deg.C, and storing at-20 deg.C;
(3) The secondary culture time of the saccharomyces cerevisiae is 24h, and the carbon source for the secondary culture is as follows: monoglycoside + diglycoside at a ratio of 2;
(4) Mulberry raw material treatment: crushing the mulberries, and soaking in carbon dioxide at a low temperature of 20 ℃ for 3d;
(5) Inoculating saccharomyces cerevisiae subjected to secondary culture in the step (3), fermenting at the low temperature of 22 ℃, and separating wine liquid when the sugar content is less than or equal to 8 g/L;
(6) Immobilizing wine coccus;
(7) Inoculating immobilized alcoholic liquor coccus, fermenting at low temperature of 20 ℃ for 25d, and separating the immobilized alcoholic liquor coccus from the fermentation liquor by utilizing magnetic response;
(8) Clarifying and stabilizing, and membrane filtering.
The method for immobilizing the wine staphylococcus comprises the following steps:
s1: preparing a carrageenan solution with the concentration of 30wt.%, and adding 3wt.% of nano Fe 3 O 4 Mixing and stirring the particles uniformly, standing and defoaming the mixture to be used as a magnetic core layer of electrostatic spinning;
s2: preparing pectin solution with the concentration of 10wt.%, adding 0.3g/mL of alcoholic liquor cocci, magnetically stirring for 35min to fully disperse the alcoholic liquor cocci in the solution, standing for defoaming to obtain electrostatic spinning solution containing the alcoholic liquor cocci as a shell layer;
s3: respectively injecting the shell layer solution and the core layer solution into 2 injectors, and performing coaxial electrostatic spinning at room temperature; the electrostatic spinning parameters were: the ambient temperature is 20 ℃, the humidity is 50%, the spinning voltage is 15kV, the distance between a spinning nozzle and a receiving plate is 15cm, the flow rate of a shell layer solution is 1mL/h, and the flow rate of a core layer solution is 0.25mL/h respectively;
s4: and taking down the electrostatic spinning film, and drying in a vacuum box for 48 hours at room temperature to obtain the immobilized alcohol wine coccus.
Comparative example 1
The difference between this example and example 1 is that the grape raw material is not subjected to pretreatment, specifically:
(1) Activating the saccharomyces cerevisiae stressed by resveratrol for 20 hours; the activated carbon source was: cellobiose and inulin in a ratio of 2; the stress method comprises the following steps: inoculating Saccharomyces cerevisiae strain in liquid YPD culture medium, activating and culturing for two generations, washing with sterile water, collecting thallus, redissolving with appropriate amount of sterilized grape juice, adding into grape juice containing 0.2g/L resveratrol at an inoculum size of 1%, standing and culturing at 28 deg.C, and storing at-20 deg.C for use;
(2) The secondary culture time of the saccharomyces cerevisiae is 20h, and the carbon source for the secondary culture is as follows: monoglycoside + diglycoside at a ratio of 1;
(3) Grape raw material treatment: crushing grapes, and soaking in carbon dioxide at low temperature of 15 ℃ for 2d;
(4) Inoculating the saccharomyces cerevisiae subjected to secondary culture in the step (3), fermenting at the low temperature of 18 ℃, and separating wine liquid when the sugar content is less than or equal to 8 g/L;
(5) Immobilizing wine coccus;
(6) Inoculating immobilized wine coccus, fermenting at 18 deg.c for 20 days, and separating the immobilized wine coccus from the fermented liquid with magnetic response;
(7) Clarifying and stabilizing, and performing membrane filtration.
The method for immobilizing the wine staphylococcus comprises the following steps:
s1: preparing a carrageenan solution with the concentration of 20wt.%, and adding 1wt.% of nano Fe 3 O 4 Mixing and stirring the particles uniformly, standing and defoaming the mixture to be used as a magnetic core layer of electrostatic spinning;
s2: preparing pectin solution with the concentration of 5wt.%, adding 0.3g/mL of alcoholic liquor cocci, magnetically stirring for 15min to fully disperse the alcoholic liquor cocci in the solution, standing for defoaming to obtain electrostatic spinning solution containing the alcoholic liquor cocci as a shell layer;
s3: respectively injecting the shell layer solution and the core layer solution into 2 injectors, and performing coaxial electrostatic spinning at room temperature; the electrostatic spinning parameters were: the ambient temperature is 18 ℃, the humidity is 45%, the spinning voltage is 15kV, the distance between a spinning nozzle and a receiving plate is 15cm, the flow rate of a shell layer solution is 1mL/h, and the flow rates of core layer solutions are respectively 0.15 mL/h;
s4: and taking down the electrostatic spinning film, and drying in a vacuum box for 48 hours at room temperature to obtain the immobilized alcohol wine coccus.
Comparative example 2
The difference between this example and example 11 is that the Alcoholic acid coccus was inoculated directly without immobilization, and the inoculation amount was the same;
a brewing method for increasing the aroma of fruit wine comprises the following steps:
(1) Pretreatment of mulberry raw materials: spraying superoxide dismutase solution 1 time every 10 days for 1 month before picking Mori fructus, wherein the concentration of superoxide dismutase solution is 2.0%, and continuously spraying for 3 times;
(2) Activating the saccharomyces cerevisiae stressed by the resveratrol for 24 hours; the activated carbon source was: cellobiose and inulin in a ratio of 3; the stress method comprises the following steps: inoculating Saccharomyces cerevisiae strain in liquid YPD culture medium, activating and culturing for two generations, washing with sterile water, collecting thallus, redissolving with appropriate amount of sterilized grape juice, adding into grape juice containing 0.6g/L resveratrol at an inoculum size of 1%, standing and culturing at 28 deg.C, and storing at-20 deg.C;
(3) The secondary culture time of the saccharomyces cerevisiae is 24h, and the carbon source for the secondary culture is as follows: the ratio of the monoglycoside to the diglycoside is 2;
(4) Mulberry raw material treatment: crushing the mulberries, and soaking in carbon dioxide at a low temperature of 20 ℃ for 3d;
(5) Inoculating the saccharomyces cerevisiae subjected to secondary culture in the step (3), fermenting at the low temperature of 22 ℃, and separating wine liquid when the sugar content is less than or equal to 8 g/L;
(7) Inoculating wine-like wine coccus, fermenting at 20 deg.C for 25d, and inactivating wine-like wine coccus;
(8) Clarifying and stabilizing, and performing membrane filtration.
Comparative example 3
The difference between the embodiment and the embodiment 6 is that the resveratrol-stressed saccharomyces cerevisiae is subjected to primary activation culture and does not undergo secondary culture;
a brewing method for increasing the aroma of fruit wine comprises the following steps:
(1) Pretreatment of apple raw materials: spraying superoxide dismutase solution 1 time every 10 days for 1 month before picking apple, wherein the concentration of superoxide dismutase solution is 1.5%, and continuously spraying for 3 times;
(2) Activating the saccharomyces cerevisiae stressed by resveratrol for 22 hours; the activated carbon source was: cellobiose and inulin in a ratio of 2.5; the stress method comprises the following steps: inoculating Saccharomyces cerevisiae strain into liquid YPD culture medium, activating and culturing for two generations, washing with sterile water, collecting thallus, re-dissolving with appropriate amount of sterilized grape juice, adding into grape juice containing 0.6g/L resveratrol in an inoculum size of 1%, standing and culturing at 28 deg.C, and storing at-20 deg.C for use;
(3) And (3) apple treatment: crushing the apple raw material, and soaking in carbon dioxide at a low temperature of 18 ℃ for 2.5 days;
(4) Inoculating the saccharomyces cerevisiae cultured in the step (2), fermenting at low temperature of 20 ℃, and separating wine liquid when the sugar content is less than or equal to 8 g/L;
(5) Immobilizing wine coccus;
(6) Inoculating immobilized wine coccus to perform low-temperature fermentation at 19 ℃ for 23d, and separating the immobilized wine coccus from the fermentation liquor by using magnetic response;
(7) Clarifying and stabilizing, and performing membrane filtration.
The method for immobilizing wine coccus comprises the following steps:
s1: preparing carrageenan solution with the concentration of 25wt.%, and adding 2wt.% of nano Fe 3 O 4 Mixing and stirring the particles uniformly, standing and defoaming the mixture to be used as a magnetic core layer of electrostatic spinning;
s2: preparing a pectin solution with the concentration of 7wt.%, adding 0.3g/mL of alcoholic liquor cocci, magnetically stirring for 25min to fully disperse the alcoholic liquor cocci in the solution, standing and defoaming to obtain an electrostatic spinning solution containing the alcoholic liquor cocci as a shell layer;
s3: respectively injecting the shell layer solution and the core layer solution into 2 injectors, and performing coaxial electrostatic spinning at room temperature; the electrostatic spinning parameters are as follows: the ambient temperature is 19 ℃, the humidity is 47%, the spinning voltage is 15kV, the distance between a spinning nozzle and a receiving plate is 15cm, the flow rate of a shell layer solution is 1mL/h, and the flow rate of a core layer solution is 0.20mL/h respectively;
s4: and taking down the electrostatic spinning film, and drying in a vacuum box for 48 hours at room temperature to obtain the immobilized alcohol wine coccus.
Comparative example 4
The difference between the embodiment and the embodiment 6 is that the saccharomyces cerevisiae without stress of resveratrol is adopted, specifically:
a brewing method for increasing the aroma of fruit wine comprises the following steps:
(1) Pretreatment of apple raw material: spraying superoxide dismutase solution 1 time every 10 days for 1 month before picking apple, wherein the concentration of superoxide dismutase solution is 1.5%, and continuously spraying for 3 times;
(2) Activating the saccharomyces cerevisiae for 22 hours; the activated carbon source was: cellobiose and inulin at a ratio of 2.5;
(3) The secondary culture time of the saccharomyces cerevisiae is 22h, and the carbon source for the secondary culture is as follows: monoglycoside + diglucoside, the ratio of the two is 1.5;
(4) Apple treatment: crushing the apple raw material, and soaking in carbon dioxide at a low temperature of 18 ℃ for 2.5 days;
(5) Inoculating the saccharomyces cerevisiae subjected to secondary culture in the step (3), fermenting at low temperature of 20 ℃, and separating wine liquid when the sugar content is less than or equal to 8 g/L;
(6) Immobilizing wine coccus;
(7) Inoculating immobilized wine coccus to perform low-temperature fermentation at 19 ℃ for 23d, and separating the immobilized wine coccus from the fermentation liquor by using magnetic response;
(8) Clarifying and stabilizing, and membrane filtering.
The method for immobilizing wine coccus comprises the following steps:
s1: preparing a carrageenan solution with the concentration of 25wt.%, and adding 2wt.% of nano Fe 3 O 4 Mixing and stirring the particles uniformly, standing and defoaming the mixture to be used as a magnetic core layer of electrostatic spinning;
s2: preparing a pectin solution with the concentration of 7wt.%, adding 0.3g/mL of alcoholic liquor cocci, magnetically stirring for 25min to fully disperse the alcoholic liquor cocci in the solution, standing and defoaming to obtain an electrostatic spinning solution containing the alcoholic liquor cocci as a shell layer;
s3: respectively injecting the shell layer solution and the core layer solution into 2 injectors, and performing coaxial electrostatic spinning at room temperature; the electrostatic spinning parameters are as follows: the ambient temperature is 19 ℃, the humidity is 47%, the spinning voltage is 15kV, the distance between a spinning nozzle and a receiving plate is 15cm, the flow rate of a shell layer solution is 1mL/h, and the flow rates of core layer solutions are respectively 0.20 mL/h;
s4: and taking down the electrostatic spinning film, and drying in a vacuum box for 48 hours at room temperature to obtain the immobilized alcohol wine coccus.
TABLE 1 fragrance precursor (bound terpene-based compound) content in fruits
As can be seen from Table 1, the aroma precursor substances of the fruits treated by the superoxide dismutase solution are obviously increased, especially the content of the conjugated terpene compounds is increased by 2.4 percent at most in the pulp and 2.0 percent in the peel.
Table 2 final key aroma concentrations of examples 1-3 and comparative example 1
TABLE 3 Final key aroma concentrations for examples 4-7, comparative examples 3-4
Table 4 final key aroma concentrations of examples 8-13, comparative example 2
The applicant states that the present invention is illustrated by the above examples, but the present invention is not limited to the above specific steps, and any method comprising the steps described in the examples or replacing the raw materials, adding auxiliary components, changing specific processing amount, changing specific operation mode, etc. falls within the protection scope and disclosure scope of the present invention.
Claims (9)
1. The brewing method for increasing the aroma of the fruit wine is characterized by comprising the following steps:
(1) Pretreatment of fruit raw material before picking: spraying superoxide dismutase solution 1 time every 10 days for 1 month before picking fruits, and continuously spraying for 3 times;
(2) Activating the saccharomyces cerevisiae stressed by the resveratrol for 20-24 hours;
(3) Performing secondary culture of the saccharomyces cerevisiae for 20-24h;
(4) Fruit raw material treatment: crushing the fruit raw materials, and performing low-temperature carbon dioxide impregnation for 2-3d;
(5) Inoculating the saccharomyces cerevisiae subjected to secondary culture in the step (3), fermenting at the low temperature of 18-22 ℃, and separating wine liquid when the sugar content is less than or equal to 8 g/L;
(6) Immobilizing wine coccus;
(7) Inoculating immobilized alcoholic liquor coccus, fermenting at 18-20 deg.C for 20-25d, and separating the immobilized alcoholic liquor coccus from the fermentation liquor by using magnetic response;
(8) Clarifying and stabilizing, and performing membrane filtration.
2. The brewing method for increasing the aroma of fruit wine according to claim 1, characterized in that: the fruit raw materials in the step (1) comprise grapes, apples, mulberries, kiwi fruits, hawthorns and oranges.
3. The brewing method for increasing the aroma of fruit wine according to claim 1, characterized in that: the concentration of the superoxide dismutase solution in the step (1) is 1.0-2.0%.
4. The brewing method for increasing the aroma of fruit wine according to claim 1, characterized in that: the stress method in the step (2) comprises the following steps: inoculating Saccharomyces cerevisiae strain in liquid YPD culture medium, activating and culturing for two generations, washing with sterile water, collecting thallus, redissolving with appropriate amount of sterilized grape juice, adding into grape juice containing 0.2-0.8g/L resveratrol at an inoculum size of 1%, standing and culturing at 28 deg.C, and storing at-20 deg.C for use.
5. The brewing method for increasing the aroma of fruit wine according to claim 1, characterized in that: the activated carbon source in the step (2) is as follows: cellobiose and inulin at a ratio of 2.
6. The brewing method for increasing the aroma of fruit wine according to claim 1, characterized in that: the carbon source for secondary culture in the step (3) is as follows: monoglycoside + diglycoside at a ratio of 1-1.
7. The brewing method for increasing the aroma of fruit wine according to claim 1, characterized by comprising the following steps: the carbon dioxide impregnation temperature in the step (4) is 15-20 ℃.
8. The brewing method for increasing the aroma of fruit wine according to claim 1, characterized in that: the method for immobilizing the wine staphylococcus in the step (6) comprises the following steps:
s1: preparing carrageenan solution with the concentration of 20-30wt.%, and adding 1-3wt.% of nano Fe 3 O 4 Mixing and stirring the particles uniformly, standing and defoaming the mixture to be used as a magnetic core layer of electrostatic spinning;
s2: preparing pectin solution with the concentration of 5-10wt.%, adding 0.3g/mL of wine coccus, magnetically stirring for 15-35min to fully disperse the wine coccus in the solution, standing and defoaming to obtain electrostatic spinning solution containing the wine coccus as a shell layer;
s3: respectively injecting the shell layer solution and the core layer solution into 2 injectors, and performing coaxial electrostatic spinning at room temperature;
s4: and taking down the electrostatic spinning film, and drying in a vacuum box for 48 hours at room temperature to obtain the immobilized alcohol wine coccus.
9. The brewing method for increasing the aroma of fruit wine according to claim 8, characterized in that: the electrostatic spinning parameters in the S3 are as follows: the ambient temperature is 18-20 ℃, the humidity is 45-50%, the spinning voltage is 15kV, the distance between a spinning nozzle and a receiving plate is 15cm, the flow rate of a shell layer solution is 1mL/h, and the flow rate of a core layer solution is 0.15-0.25mL/h respectively.
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