CN115820371A - Fruit wine and fermentation method thereof - Google Patents
Fruit wine and fermentation method thereof Download PDFInfo
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- CN115820371A CN115820371A CN202211616248.1A CN202211616248A CN115820371A CN 115820371 A CN115820371 A CN 115820371A CN 202211616248 A CN202211616248 A CN 202211616248A CN 115820371 A CN115820371 A CN 115820371A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention belongs to the technical field of wine brewing, and particularly relates to fruit wine and a fermentation method thereof. The fruit wine is prepared by mixing and inoculating a first non-saccharomyces cerevisiae Hanseniaspora guilliermondii NF6 and a second non-saccharomyces cerevisiae Hanseniaspora thailandica YLL16 into fruit juice for fermentation; the preservation numbers of the first non-saccharomyces cerevisiae and the second non-saccharomyces cerevisiae are respectively CCTCC NO: m20221615 and CCTCC NO: and M2018140. The mixed fermentation method provided by the invention obviously improves the fermentation capacity and the yield of alcohol on the one hand, effectively avoids the problems of insufficient aroma and sour taste of the wine on the other hand, also makes up the problem of low content of vitamin C, lactic acid, hesperetin and nobiletin, further improves the taste and the health-care effect of the fruit wine, and improves the additional utilization value of the citrus fruit juice.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to fruit wine and a fermentation method thereof.
Background
Common citrus fruits such as ponkan orange and other mandarin oranges, nanfeng tangerine orange, navel orange and other citrus fruits are rich in nutrition and fragrant and sweet in taste, have a long planting history in China and have high yield. The citrus fruits are processed into fruit juice and fruit wine, so that the problems of overstocked fruits and fruit putrefaction caused by high yield can be solved, and the aims of prolonging the shelf life and increasing the added value of the citrus fruits are fulfilled. The citrus fruit juice is original juice extracted from citrus fruit. The citrus fruit wine is a fermented low-alcoholic strength fruit juice beverage, tastes mellow, is rich in various vitamins, amino acids, calcium, magnesium and other nutrient substances and organic acids, can help human body metabolism and control homeostasis, and is popular with consumers.
At present, saccharomyces cerevisiae (Saccharomyces cerevisiae) is the most common fermentation strain for fermenting commercial fruit wine, the fermentation performance of the saccharomyces cerevisiae is stable, but the fermentation product has single flavor, and the development of the fruit wine is greatly limited.
Non-saccharomyces cerevisiae is an important microorganism in the brewing process of fruit wine, plays a decisive role in the formation of flavor substances fermented by the fruit wine, and researches in recent years find that the addition of the non-saccharomyces cerevisiae can generate various extracellular enzymes such as pectinase, protease, glucanase, xylanase and the like, and the enzymes act on related substrates of fruit juice to increase aroma components of the fruit wine, so that the flavor of the fruit wine is richer and more mellow. However, when non-saccharomyces cerevisiae is fermented alone, the fermentation performance is unstable, the fermentation capacity is low, the fermentation process is difficult to complete, and the actual production requirements are difficult to meet.
Disclosure of Invention
In recent years, some of the technicians found that the problem of using saccharomyces cerevisiae alone and non-saccharomyces cerevisiae alone can be solved by a fermentation mode of sequential fermentation of commercial saccharomyces cerevisiae (Hanseniaspora guilliermondii); but the contents of vitamin C, lactic acid, hesperetin and nobiletin are lower, and the mouthfeel of the fruit wine is not the same as the health care and mouthfeel of fruit wine obtained by singly adopting non-saccharomyces cerevisiae fermentation; moreover, research reports that saccharomyces cerevisiae has an inhibiting effect on non-saccharomyces cerevisiae in the fermentation process.
Therefore, in order to solve the problems of single taste, low vitamin C, lactic acid, hesperetin and nobiletin content and the like of the conventional fermented Nanfeng tangerine fruit wine, the invention provides a mixed fermentation method of two screened specific non-saccharomyces cerevisiae strains, which comprises the following steps: mixing a first non-saccharomyces cerevisiae and a second non-saccharomyces cerevisiae, inoculating the mixture into fruit juice, and fermenting to obtain the fruit wine; the first non-saccharomyces cerevisiae is named as Hanseniaspora guilliermondii NF6, is preserved in China center for type culture collection at 20 months 10 in 2022, and is preserved at Wuhan university in Wuhan, china with the preservation number of CCTCC NO: m20221615; the second non-saccharomyces cerevisiae is named as Hanseniaspora thailandica YLL16, is preserved in China center for type culture Collection in 2018, 3 months and 18 days, and is preserved at Wuhan university in Wuhan, china, with the preservation number of CCTCC NO: and M2018140.
The inventor finds that the two specific non-saccharomyces cerevisiae strains can be mutually cooperated and fermented, so that the fermentation capacity of the non-saccharomyces cerevisiae is greatly improved, and compared with the fruit wine obtained by singly using commercial saccharomyces cerevisiae or a mixed fermentation mode of the commercial saccharomyces cerevisiae and the non-saccharomyces cerevisiae, the fruit wine prepared by the invention has better taste and higher contents of vitamin C, lactic acid, hesperetin and nobiletin. In the fermentation technology, a method for fermenting the citrus fruit wine by mixing non-saccharomyces cerevisiae has not been reported yet. At present, research and production of citrus fruit wine prepared by non-saccharomyces cerevisiae aiming at citrus fruit juice are less, and the citrus fruit wine prepared by using the citrus fruit juice has better prospect.
According to the invention, through selecting effective fermentation strains and fermentation modes, better fruit wine sensory quality and higher content of bioactive substances are obtained, theoretical support is provided for fermenting citrus fruit wine by using non-saccharomyces cerevisiae, and practical application of citrus fruit (ponkan and other wide peel oranges, nanfeng tangerine oranges, navel oranges and the like) wine is promoted.
In some preferred embodiments, the first non-saccharomyces cerevisiae and the second non-saccharomyces cerevisiae are added in a ratio of (0.5-1): (1-10). Too low or too high a ratio results in slow fermentation and reduced sugar alcohol conversion. More preferably 1, the ratio is too low or too high, which results in slow fermentation process and reduced sugar alcohol conversion. More preferably, the inoculation amount of the first non-saccharomyces cerevisiae and the second non-saccharomyces cerevisiae is 7% -9% of the total volume of the system, too low proportion can result in slow fermentation process, and too high proportion can affect the production of fermentation products, and the sensory quality of the fruit wine is poor.
In some preferred embodiments, the above-described wine fermentation process involves a fruit juice having a sugar content of from 9 ° Brix to 21 ° Brix and a pH of from 3.8 to 4.2. More preferably, the juice has a Brix of 20 ° Brix and a pH of 3.8. Too low a sugar may result in a slow fermentation process, while too high a sugar may inhibit fermentation. According to the optimal pH values of the first non-saccharomyces cerevisiae and the second non-saccharomyces cerevisiae, too low pH value can inhibit fermentation, and too high pH value can increase the possibility of mixed bacteria pollution and inhibit fermentation. The method for adjusting the sugar degree is to add drinkable water into the Nanfeng orange juice, and the method for adjusting the pH value is to add citric acid or edible baking soda for adjustment.
The fruit juice is subjected to bacteriostasis and clarification before inoculation and fermentation, and then is kept stand for 20-24h. The bacteriostatic operation is specifically as follows: adding food-grade sodium pyrosulfite to make effective SO in Nanfeng tangerine juice 2 The content is 65-75 mg/L, and the effective SO 2 The corrosion prevention effect is equivalent to the amount of SO which is added with a certain amount of sodium metabisulfite and completely reacts in an acid solution 2 The antiseptic effect of the composition. The clarifying operation is to add pectinase into the juice, and the addition amount of the pectinase is 55-65 mg/L.
In some preferred embodiments, the conditions of fermentation in the above-described wine fermentation process include: according to the optimal fermentation temperature of the first non-saccharomyces cerevisiae and the second non-saccharomyces cerevisiae, the fermentation temperature is 27-29 ℃, the aeration frequency is 1/d-2/d, the growth of the fermented non-saccharomyces cerevisiae is not facilitated when the temperature is too high or too low, the aeration can promote the growth of the strain, but the possibility of mixed bacteria pollution is increased when the frequency is too high.
In some preferred embodiments, before the mixed inoculation of the first non-saccharomyces cerevisiae and the second non-saccharomyces cerevisiae, strain activation is required, and the specific process comprises: respectively inoculating the strain 1 and the strain 2 into YPD liquid culture medium, culturing at 28 deg.C to late logarithmic growth phase, inoculating the first-generation activated bacterial liquid into YPD liquid culture medium, and culturing at 28 deg.C to late logarithmic growth phase.
YPD medium was prepared as follows: 10g of peptone, 5g of yeast extract powder, 20g of glucose and 1L of water are uniformly mixed and sterilized at 121 ℃ for 30min. The YPD culture medium is a composite culture medium for conventional growth of various yeasts, and has the advantages of comprehensive nutrition, high cost performance and the like compared with other yeast culture media such as SC, YNB and the like.
After the strain activation, the strain is collected by centrifugation at 6000rpm for 20min, and the lower layer sediment (strain) obtained by the centrifugation is inoculated.
And (3) after the fermentation process is finished (the sugar degree is not changed or is changed very little, and a person skilled in the art can judge according to the conventional technology), filtering and sterilizing to obtain the final finished fruit wine.
The invention has the beneficial effects that: the invention provides a mixed fermentation method of a specific non-saccharomyces cerevisiae strain obtained by screening two strains, which obviously improves the fermentation capacity compared with the existing single non-saccharomyces cerevisiae fermentation, improves the yield of alcohol, is beneficial to reducing the probability of bacterial contamination in the fermentation process so as to reduce the loss, effectively avoids the problems of insufficient wine body aroma and sour taste caused by the single fermentation of the traditional commercial saccharomyces cerevisiae, and also solves the problem of low content of vitamin C, lactic acid, hesperetin and nobiletin in the sequential fermentation of the traditional commercial saccharomyces cerevisiae and the non-saccharomyces cerevisiae, further improves the taste and the health care effect of the fruit wine, improves the additional utilization value of the Nanfeng mandarin orange juice, and improves the problem of market lag caused by more supply and demand of the Nanfeng mandarin oranges.
Drawings
FIG. 1 is a schematic diagram showing the ethanol content in Nanfeng tangerine peel fruit wine fermented by different strains and fermentation methods;
FIG. 2 is a schematic diagram showing the antioxidant activity of Nanfeng tangerine orange fruit wine fermented by different strains and fermentation modes;
FIG. 3 is a schematic diagram showing the content of vitamin C in Nanfeng tangerine orange fruit wine fermented by different strains and fermentation methods;
FIG. 4 is a schematic diagram showing the content of lactic acid in Nanfeng tangerine peel fruit wine fermented by different strains and fermentation methods;
FIG. 5 is a schematic diagram showing the content of hesperetin in Nanfeng tangerine peel fruit wine fermented by different strains and fermentation modes;
FIG. 6 is a schematic diagram showing the content of nobiletin in Nanfeng tangerine peel fruit wine fermented by different strains and fermentation methods;
FIG. 7 is a diagram showing the content of volatile aroma compounds in Nanfeng orange fruit wine fermented by different strains and fermentation methods.
Detailed Description
The concept and technical effects of the present invention will be clearly and completely described below in conjunction with the embodiments and the accompanying drawings to fully understand the objects, aspects and effects of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
Example 1:
the method comprises the following steps of adopting two non-saccharomyces cerevisiae mixed fermentation Nanfeng tangerine juice, wherein the fermentation modes respectively comprise the following steps: hanseniaspora guilliermondii-Hanseniaspora thailandica sequential fermentation, hanseniaspora guilliermondii: candida ethanolic a (from Minzhou Biotech Co., ltd.) 1:
(1) Preparing Nanfeng tangerine juice: subjecting Nanfeng mandarin orange juice to bacteriostasis and clarification operation, wherein the bacteriostasis operation comprises adding food-grade sodium pyrosulfite into Nanfeng mandarin orange juice to make effective SO in Nanfeng mandarin orange juice 2 The content is about 70mg/L, and the clarifying operation is to add pectinase into Nanfeng tangerine juice, wherein the addition amount of the pectinase is 60mg/L; adding drinkable water into Nanfeng tangerine juice to make the sugar degree of the Nanfeng tangerine juice about 20 Brix, adding citric acid or edible baking soda into the Nanfeng tangerine juice to adjust the pH value to about 3.8, and standing for 24h;
(2) Inoculating and fermenting: centrifuging the two activated non-saccharomyces cerevisiae strains, inoculating the two non-saccharomyces cerevisiae strains into the Nanfeng tangerine juice obtained in the step (1) according to different mixed fermentation modes, and performing mixed fermentation under the conditions of: the temperature is about 28 ℃, and the ventilation frequency is 2 times/d; during the fermentation period, the sugar degree and the alcohol degree are monitored every day; the method for activating the strains comprises the following steps: respectively inoculating the non-saccharomyces cerevisiae strains stored at ultralow temperature into YPD liquid culture media, culturing at 28 ℃ to the later stage of logarithmic growth, inoculating the bacteria liquid after the first generation activation into the YPD liquid culture media, and culturing at 28 ℃ to the later stage of logarithmic growth to prepare seed liquid for later use; the YPD culture medium is prepared in the following way: uniformly mixing 10g of peptone, 5g of yeast extract powder, 20g of glucose and 1L of water, and sterilizing at 121 ℃ for 30min; during centrifugation, the rotating speed is 6000rpm, and the time is 20min; after centrifugation, inoculating the obtained lower-layer sediment;
(3) Preparing a finished product: and (3) ending fermentation when the sugar degree is not changed any more, filtering and sterilizing to obtain the Nanfeng tangerine peel fruit wine, wherein the filtering and sterilizing method is aseptic membrane filtration, and measuring physical and chemical indexes such as total acid, reducing sugar, chroma, organic acid and the like in the Nanfeng tangerine peel fruit wine.
Comparative example 1:
the difference from the embodiment 1 is that: the single strain fermentation is carried out by respectively adopting saccharomyces cerevisiae strain CICC 1750 alone, non-saccharomyces cerevisiae (Hanseniaspora guillierirmondii) alone, hanseniaspora thailandica alone and H.guillier mondii as fermentation strains through sequential mixed fermentation, and the fermentation strains are respectively used as fermentation strains for single strain fermentation, and the method comprises the following steps:
(1) Preparing Nanfeng tangerine juice: subjecting Nanfeng mandarin orange juice to bacteriostasis and clarification operation, wherein the bacteriostasis operation comprises adding food-grade sodium pyrosulfite into Nanfeng mandarin orange juice to make effective SO in Nanfeng mandarin orange juice 2 The content is about 70mg/L, and the clarifying operation is to add pectinase into Nanfeng tangerine juice, wherein the addition amount of the pectinase is 60mg/L; adding drinkable water into Nanfeng tangerine juice to make the sugar degree of the Nanfeng tangerine juice about 20 Brix, adding citric acid or edible baking soda into the Nanfeng tangerine juice to adjust the pH value to about 3.8, and standing for 24h;
(2) Inoculating and fermenting: centrifuging the two activated non-saccharomyces cerevisiae strains, inoculating the two non-saccharomyces cerevisiae strains into the Nanfeng tangerine juice obtained in the step (1) according to different mixed fermentation modes, and performing mixed fermentation under the conditions of: the temperature is about 28 ℃, and the ventilation frequency is 2 times/d; during the fermentation period, the sugar degree and the alcohol degree are monitored every day; the method for activating the strains comprises the following steps: respectively inoculating the non-saccharomyces cerevisiae strains stored at ultralow temperature into YPD liquid culture media, culturing at 28 ℃ to the later stage of logarithmic growth, inoculating the bacteria liquid after the first generation activation into the YPD liquid culture media, and culturing at 28 ℃ to the later stage of logarithmic growth to prepare seed liquid for later use; the YPD culture medium is prepared in the following way: uniformly mixing 10g of peptone, 5g of yeast extract powder, 20g of glucose and 1L of water, and sterilizing at 121 ℃ for 30min; during centrifugation, the rotating speed is 6000rpm, and the time is 20min; after centrifugation, inoculating the obtained lower sediment;
(3) Preparing a finished product: and (3) ending fermentation when the sugar degree is not changed any more, filtering and sterilizing to obtain the Nanfeng tangerine peel fruit wine, wherein the filtering and sterilizing method is aseptic membrane filtration, and measuring physical and chemical indexes such as total acid, reducing sugar, chroma, organic acid and the like in the Nanfeng tangerine peel fruit wine.
Example 2:
to further illustrate that the present invention can achieve the technical effects, the nanfeng mandarin orange wine prepared by the methods of example 1 and comparative example 1 was subjected to physicochemical index tests, wherein all tables and figures refer to saccharomyces cerevisiae or non-saccharomyces cerevisiae inoculated wine samples as Sc, hg and Ht, respectively, the wine sample fermented by mixing h.guilliermondii with c.ethanolica 1.
1. The ethanol content in the Nanfeng tangerine orange fruit wine fermented by different strains and fermentation modes is as follows:
the alcohol content was measured using a hand-held refractometer. The measurement results are shown in fig. 1, and the alcoholic strength of the finally prepared wine sample in example 1 is similar to that of the traditional commercial saccharomyces cerevisiae and the mixed fermentation of the commercial saccharomyces cerevisiae and non-saccharomyces cerevisiae, and is significantly higher than that of the wine sample fermented by non-saccharomyces cerevisiae single strain fermentation and other mixed modes of non-saccharomyces cerevisiae.
Compared with the prior art, the method provided by the invention has the advantages that the ethanol fermentation efficiency in the wine sample is effectively promoted, the final conversion rate of the alcohol is obviously improved, the final yield of the alcohol concentration is high, the probability of bacterial contamination in the fermentation process is favorably reduced, the loss caused by bacterial contamination is reduced, and the method has certain economic value.
2. The anti-oxidation activity of the Nanfeng tangerine fruit wine fermented by different strains and fermentation modes is as follows:
the antioxidant activity is determined by ABTS free radical scavenging method. Specifically, ABTS (7.0 mM,10 mL) solution was mixed with potassium persulfate (140mM, 176. Mu.L) and incubated in the dark at room temperature for 14h as follows. The mixed ABT S solution was diluted with an appropriate amount of ethanol to give an absorbance at 734nm of 0.70 ± 0.02. After diluting the sample to an appropriate concentration with absolute ethanol, 200. Mu.L of the sample dilution was added to 3.8mL of the mixed ABTS solution, incubated at room temperature for 6min, and then the absorbance was measured at 734 nm. Each sample was assayed in 3 replicates. The clearance rate of ABTS free radicals is calculated by the formula: ABTS radical clearance (%) = (1-AS/Ab) × 100%; wherein AS is the absorbance of the sample and Ab is the absorbance of the blank.
The results are shown in fig. 2, and the comparison shows that the method provided by the invention effectively improves the anti-oxidation activity of the fruit wine, is beneficial to improving the health-care effect of the fruit wine, and has a certain economic value. Ht-1 (60.39% + -0.01), and the clearance rate of ABTS free radicals of Nanfeng tangerine fruit wine is the highest, and is remarkably higher than that of fruit wine samples fermented by single fermentation of traditional commercial saccharomyces cerevisiae Sc and non-saccharomyces cerevisiae and other mixed modes of non-saccharomyces cerevisiae.
3. The vitamin C content of the Nanfeng tangerine fruit wine fermented by different strains and fermentation modes is as follows:
HPLC analysis of vitamin C in Nanfeng orange wine was performed using an Ultimate AQ-C18 column (4.6 mm. Times.250mm, 5 μm). A0.025% trifluoroacetic acid solution in methanol (95, V/V) was used as the mobile phase. The flow rate was 0.8mL/min, the detection wavelength was 210nm, and the amount of sample was 10. Mu.L. And establishing a standard curve by using vitamin C standard products with different concentration gradients, and quantifying the vitamin C in the Nanfeng tangerine orange fruit wine by using an external standard method.
The results are shown in fig. 3, and the comparison shows that the method provided by the invention effectively improves the vitamin C content of the fruit wine, is beneficial to improving the health-care effect of the fruit wine, and has a certain economic value. Ht-1 (149.36 +/-6.50 mg/L) is higher than that of the traditional commercial wine yeast Sc and non-wine yeast single fermentation and non-wine yeast other mixed fermentation wine samples.
4. The lactic acid content of the Nanfeng tangerine peel fruit wine fermented by different strains and fermentation modes is as follows:
HPLC analysis of lactic acid in Nanfeng orange wine was performed using an Ultimate AQ-C18 column (4.6 mm. Times.250mm, 5 μm). With 0.025% trifluoroacetic acid solution in methanol (95, 5V/V) as the mobile phase. The flow rate was 0.8mL/min, the detection wavelength was 210nm, and the amount of sample was 10. Mu.L. And (3) establishing a standard curve by using lactic acid standard substances with different concentration gradients, and quantifying the lactic acid in the Nanfeng tangerine peel fruit wine by using an external standard method.
The results are shown in fig. 4, and the comparison shows that the method provided by the invention effectively improves the lactic acid content of the fruit wine, is beneficial to improving the taste of the fruit wine, and has a certain economic value. Ht-1 (8111.94 +/-108.67 mg/L) of the Nanfeng tangerine peel fruit wine subjected to mixed fermentation in the Hg-1 ratio has the highest lactic acid content, and is obviously higher than that of fruit wine samples fermented by single fermentation of the traditional commercial saccharomyces cerevisiae Sc and non-saccharomyces cerevisiae and other mixed modes of the non-saccharomyces cerevisiae.
5. Fermenting the hesperetin content of the Nanfeng tangerine peel fruit wine by different strains and fermentation modes:
the content of hesperetin in the Nanfeng tangerine orange fruit wine is detected by adopting an agent Eclipse XDB-C18 chromatographic column (4.6 mm multiplied by 250mm,5 mu m). HPLC was set to a gradient elution program with a flow rate of 1.0 mL/min. The column temperature is 30 ℃, the quantitative wavelength is 283nm and 330nm, the scanning wavelength range is 200-400nm, and the sample injection amount is 10 mu L. The retention time is qualitative, and the external standard method is quantitative. Hesperetin was analyzed at 283 nm.
The result is shown in fig. 5, and the comparison shows that the method provided by the invention effectively improves the hesperetin content of the fruit wine, is beneficial to improving the health-care effect of the fruit wine, and has a certain economic value. Ht-1 (3.52 +/-0.13 mg/L) of the Henan Feng orange fruit wine has the highest hesperetin content which is obviously higher than that of fruit wine samples fermented by single fermentation of the traditional commercial saccharomyces cerevisiae Sc and non-saccharomyces cerevisiae and other mixed modes of the non-saccharomyces cerevisiae.
6. Different strains and fermentation modes are adopted to ferment the Nanfeng tangerine peel fruit wine, and the content of the nobiletin is as follows:
the content of nobiletin in the Nanfeng tangerine orange fruit wine is detected by adopting an agent Eclipse XDB-C18 chromatographic column (4.6 mm multiplied by 250mm,5 mu m). HPLC sets up a gradient elution program with a flow rate of 1.0mL/min, a column temperature of 30 ℃, quantitative wavelengths of 283nm and 330nm, a scanning wavelength range of 200-400nm, and a sample injection amount of 10 muL. The retention time is qualitative, and the external standard method is quantitative. And analyzing the nobiletin at 283 nm.
The results are shown in fig. 6, and the comparison shows that the method provided by the invention effectively improves the content of the nobiletin in the fruit wine, is beneficial to improving the health-care effect of the fruit wine, and has a certain economic value. Ht-1 (0.98 +/-0.02 mg/L) of the Nanfeng tangerine peel fruit wine fermented in a mixing way, wherein the Hg is the highest content of the nobiletin in the Nanfeng tangerine fruit wine, and the content of the nobiletin in the Nanfeng tangerine fruit wine is obviously higher than that of fruit wine samples fermented in a single fermentation way of the traditional commercial saccharomyces cerevisiae Sc and non-saccharomyces cerevisiae and other mixing ways of the non-saccharomyces cerevisiae.
7. Analyzing the content of volatile aroma compounds in the Nanfeng tangerine peel fruit wine:
and analyzing the volatile aroma components of the Nanfeng tangerine orange fruit wine by adopting HS-SPME-GC-MS. Accurately sucking 5mL of Nanfeng tangerine orange fruit wine sample into a 20mL headspace extraction flask, adding 1.5g of NaCl, and adding 5 mu L of 10mg/mL cyclohexanone solution as an internal standard. After 20min of equilibration at 40 ℃, inserting an aged DVB/CAR/PDMS extraction head (Supelco, bellefonte PA, SA) into an extraction bottle, pushing out a fiber head to be placed 2cm above a sample liquid, placing the sample liquid at 40 ℃ for adsorption for 52min, gently swirling the sample by using a magnetic stirrer at 750rpm in the equilibration and adsorption processes, then quickly taking out the extraction head and inserting the extraction head into a sample inlet of a gas chromatograph-mass spectrometer, performing mechanical desorption for 3min at 250 ℃, and simultaneously starting the gas chromatograph-mass spectrometer to collect data. GC conditions were as follows: the capillary column was HP-5MS (30 m.times.250 μm.times.0.25 μm), the carrier gas was high purity helium, the flow rate was 1.2mL/min, and the split ratio was 5. Temperature programming: keeping at 40 deg.C for 2min, heating to 180 deg.C (4 deg.C/min), keeping for 2min, and heating to 250 deg.C (10 deg.C/min); the temperature of the detector and the ion source are respectively adjusted to 250 ℃ and 200 ℃; electron energy 70eV; the mass scan range is 30-500amu.
The results are shown in fig. 7, and the comparison shows that the method provided by the invention effectively improves the content of volatile aroma compounds in the fruit wine, is beneficial to improving the sensory quality of the fruit wine, and has a certain economic value. Ht-1 (588.42 +/-4.3 mg/L) is higher than traditional commercial wine yeast Sc and non-wine yeast single fermentation and non-wine yeast mixed fermentation wine samples in the highest content of volatile aroma compounds.
In conclusion, in the embodiment 1 provided by the invention, the Nanfeng tangerine orange juice is used as a raw material, and the Nanfeng tangerine orange fruit wine is brewed by adopting a non-saccharomyces cerevisiae mixed fermentation method, so that the high-quality Nanfeng tangerine orange fruit wine with high vitamin C, lactic acid, hesperetin, nobiletin and volatile aroma compound contents is obtained, and the high-quality Nanfeng tangerine fruit wine has the characteristics of high content of bioactive components, rich and prominent aroma and harmonious and mellow taste; on the other hand, the weak fermentation capacity caused by single-strain non-saccharomyces cerevisiae fermentation is effectively avoided, and the method is difficult to be used for production; meanwhile, the problems of insufficient aroma and sour taste of the wine body caused by the fermentation of the traditional commercial saccharomyces cerevisiae are solved; the defects that the health care and the taste of the fruit wine are influenced because the content of vitamin C, lactic acid, hesperetin and nobiletin is low in the traditional commercial saccharomyces cerevisiae and non-saccharomyces cerevisiae mixed fermentation are overcome, the additional utilization value of the Nanfeng tangerine orange juice is improved, the problem of market lag caused by more supply and demand of the Nanfeng tangerine is solved, and the Nanfeng tangerine juice has certain economic value.
The above description is only a preferred embodiment of the present invention, and the present invention is not limited to the above embodiment, and the present invention shall fall within the protection scope of the present invention as long as the technical effects of the present invention are achieved by the same means. The invention is capable of other modifications and variations in its technical solution and/or its implementation, within the scope of protection of the invention.
Claims (10)
1. A fruit wine fermentation method is characterized by comprising the following steps: mixing a first non-saccharomyces cerevisiae and a second non-saccharomyces cerevisiae, inoculating the mixture into fruit juice, and fermenting to obtain the fruit wine; the first non-saccharomyces cerevisiae is named as Hanseniaspor a guilliermondii NF6, is preserved in China center for type culture collection at 20 months 10 in 2022, and is preserved at Wuhan university in Wuhan, china with the preservation number of CCTCC NO: m20221615; the second non-saccharomyces cerevisiae is named as Hanseniaspora thailandica YLL16, is preserved in China center for type culture Collection in 2018, 3 months and 18 days, and is preserved at Wuhan university in Wuhan, china, with the preservation number of CCTCC NO: and M2018140.
2. The wine fermentation process according to claim 1, wherein the first non-saccharomyces cerevisiae and the second non-saccharomyces cerevisiae are added in a ratio of (0.5-1): (1-10).
3. The wine fermentation process according to claim 2, wherein the first non-saccharomyces cerevisiae and the second non-saccharomyces cerevisiae are added in a ratio of 1.
4. The wine fermentation method according to claim 3, wherein the inoculation amounts of the first non-Saccharomyces cerevisiae and the second non-Saccharomyces cerevisiae are both 7% to 9% of the total volume of the system.
5. The fruit wine fermentation method according to claim 1, wherein the sugar degree of the fruit juice is 19 ° Brix-21 ° Br ix, and the pH is 3.8-4.2.
6. The wine fermentation process of claim 5, wherein the fruit juice has a sugar degree of 20 ° Brix and a pH of 3.8.
7. The wine fermentation process of claim 1, wherein the fermentation conditions comprise: the temperature is 27-29 ℃, and the aeration frequency is 1 time/d-2 times/d.
8. The wine fermentation method according to claim 1, wherein strain activation is further required before the mixed inoculation of the first non-saccharomyces cerevisiae and the second non-saccharomyces cerevisiae, and the specific process comprises: respectively inoculating the first non-saccharomyces cerevisiae and the second non-saccharomyces cerevisiae into a YPD liquid culture medium, culturing at 28 ℃ to the later stage of logarithmic growth, then inoculating the bacterial liquid after the first generation activation into the YPD liquid culture medium, and culturing at 28 ℃ to the later stage of logarithmic growth.
9. The wine fermentation process according to any one of claims 1 to 8, wherein the juice is a citrus fruit juice.
10. A fruit wine, characterized in that it is produced by the fruit wine fermentation method according to any one of claims 1 to 9.
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| CN102899258A (en) * | 2012-10-10 | 2013-01-30 | 上海应用技术学院 | Method for separating Hanseniaspora guilliermondii from red wine production raw materials or pit soil and purifying and identifying Hanseniaspora guilliermondii |
| KR20180009654A (en) * | 2016-07-19 | 2018-01-29 | 경남과학기술대학교 산학협력단 | Preparation method of kiwifruit wine having enhanced flavor-taste by using mixed fermentation strains of Saccharomyces sp. and non-Saccharomyces sp. |
| CN110305804A (en) * | 2019-07-25 | 2019-10-08 | 江西师范大学 | A kind of Non-Saccharomyces bacterial strain and its application |
| CN111154593A (en) * | 2020-01-15 | 2020-05-15 | 贵州理工学院 | Brewing method for improving aroma characteristic of rosa roxburghii tratt fruit wine by using non-saccharomyces cerevisiae |
| CN115161142A (en) * | 2022-06-26 | 2022-10-11 | 江西科技师范大学 | Brewing process of fruit wine |
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| CN102899258A (en) * | 2012-10-10 | 2013-01-30 | 上海应用技术学院 | Method for separating Hanseniaspora guilliermondii from red wine production raw materials or pit soil and purifying and identifying Hanseniaspora guilliermondii |
| KR20180009654A (en) * | 2016-07-19 | 2018-01-29 | 경남과학기술대학교 산학협력단 | Preparation method of kiwifruit wine having enhanced flavor-taste by using mixed fermentation strains of Saccharomyces sp. and non-Saccharomyces sp. |
| CN110305804A (en) * | 2019-07-25 | 2019-10-08 | 江西师范大学 | A kind of Non-Saccharomyces bacterial strain and its application |
| CN111154593A (en) * | 2020-01-15 | 2020-05-15 | 贵州理工学院 | Brewing method for improving aroma characteristic of rosa roxburghii tratt fruit wine by using non-saccharomyces cerevisiae |
| CN115161142A (en) * | 2022-06-26 | 2022-10-11 | 江西科技师范大学 | Brewing process of fruit wine |
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