CN115948210A - Preparation method of honey-flavor low-alcohol beer - Google Patents
Preparation method of honey-flavor low-alcohol beer Download PDFInfo
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- CN115948210A CN115948210A CN202310177447.5A CN202310177447A CN115948210A CN 115948210 A CN115948210 A CN 115948210A CN 202310177447 A CN202310177447 A CN 202310177447A CN 115948210 A CN115948210 A CN 115948210A
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- 235000013405 beer Nutrition 0.000 title claims abstract description 44
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 230000004151 fermentation Effects 0.000 claims abstract description 23
- 235000019634 flavors Nutrition 0.000 claims abstract description 23
- 235000012907 honey Nutrition 0.000 claims abstract description 23
- 239000004382 Amylase Substances 0.000 claims abstract description 22
- 108010065511 Amylases Proteins 0.000 claims abstract description 21
- 102000013142 Amylases Human genes 0.000 claims abstract description 21
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 21
- 235000019418 amylase Nutrition 0.000 claims abstract description 21
- 241000222120 Candida <Saccharomycetales> Species 0.000 claims abstract description 18
- 239000000126 substance Substances 0.000 claims abstract description 18
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 16
- 229930006000 Sucrose Natural products 0.000 claims abstract description 16
- 239000005720 sucrose Substances 0.000 claims abstract description 16
- POIARNZEYGURDG-FNORWQNLSA-N beta-damascenone Chemical compound C\C=C\C(=O)C1=C(C)C=CCC1(C)C POIARNZEYGURDG-FNORWQNLSA-N 0.000 claims abstract description 11
- POIARNZEYGURDG-UHFFFAOYSA-N beta-damascenone Natural products CC=CC(=O)C1=C(C)C=CCC1(C)C POIARNZEYGURDG-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000000346 sugar Nutrition 0.000 claims abstract description 11
- 229930007850 β-damascenone Natural products 0.000 claims abstract description 11
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 claims abstract description 10
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000003205 fragrance Substances 0.000 claims abstract description 10
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 claims abstract description 10
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 claims abstract description 10
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 9
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 9
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims abstract description 8
- DTUQWGWMVIHBKE-UHFFFAOYSA-N phenylacetaldehyde Chemical compound O=CCC1=CC=CC=C1 DTUQWGWMVIHBKE-UHFFFAOYSA-N 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 12
- MDHYEMXUFSJLGV-UHFFFAOYSA-N phenethyl acetate Chemical compound CC(=O)OCCC1=CC=CC=C1 MDHYEMXUFSJLGV-UHFFFAOYSA-N 0.000 claims description 12
- OALYTRUKMRCXNH-UHFFFAOYSA-N 5-pentyloxolan-2-one Chemical compound CCCCCC1CCC(=O)O1 OALYTRUKMRCXNH-UHFFFAOYSA-N 0.000 claims description 10
- 229940100595 phenylacetaldehyde Drugs 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 claims description 6
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- OALYTRUKMRCXNH-QMMMGPOBSA-N gamma-Nonalactone Natural products CCCCC[C@H]1CCC(=O)O1 OALYTRUKMRCXNH-QMMMGPOBSA-N 0.000 claims description 5
- JAGZUIGGHGTFHO-UHFFFAOYSA-N Ethyl 3-phenylpropanoate Chemical compound CCOC(=O)CCC1=CC=CC=C1 JAGZUIGGHGTFHO-UHFFFAOYSA-N 0.000 claims description 4
- 239000004365 Protease Substances 0.000 claims description 4
- 238000001514 detection method Methods 0.000 claims description 4
- 238000007865 diluting Methods 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 230000001706 oxygenating effect Effects 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 108010004032 Bromelains Proteins 0.000 claims description 3
- 235000019835 bromelain Nutrition 0.000 claims description 3
- 230000000415 inactivating effect Effects 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- QUMXDOLUJCHOAY-UHFFFAOYSA-N alpha-methylbenzyl acetate Natural products CC(=O)OC(C)C1=CC=CC=C1 QUMXDOLUJCHOAY-UHFFFAOYSA-N 0.000 claims description 2
- VIHAEDVKXSOUAT-UHFFFAOYSA-N but-2-en-4-olide Chemical compound O=C1OCC=C1 VIHAEDVKXSOUAT-UHFFFAOYSA-N 0.000 claims description 2
- 239000001963 growth medium Substances 0.000 claims description 2
- 238000011081 inoculation Methods 0.000 claims description 2
- 239000011259 mixed solution Substances 0.000 claims description 2
- 238000006213 oxygenation reaction Methods 0.000 claims description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract description 20
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 6
- 239000008103 glucose Substances 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 229930091371 Fructose Natural products 0.000 abstract description 5
- 239000005715 Fructose Substances 0.000 abstract description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 5
- -1 ethyl amyl Chemical group 0.000 abstract description 4
- 229940072049 amyl acetate Drugs 0.000 abstract description 2
- PGMYKACGEOXYJE-UHFFFAOYSA-N anhydrous amyl acetate Natural products CCCCCOC(C)=O PGMYKACGEOXYJE-UHFFFAOYSA-N 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 238000005457 optimization Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 1
- 239000002304 perfume Substances 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- 150000002148 esters Chemical class 0.000 description 9
- 244000253897 Saccharomyces delbrueckii Species 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 6
- 125000000185 sucrose group Chemical group 0.000 description 6
- 230000001476 alcoholic effect Effects 0.000 description 5
- 235000019605 sweet taste sensations Nutrition 0.000 description 5
- RHDGNLCLDBVESU-UHFFFAOYSA-N but-3-en-4-olide Chemical compound O=C1CC=CO1 RHDGNLCLDBVESU-UHFFFAOYSA-N 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 239000007222 ypd medium Substances 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- ZXEKIIBDNHEJCQ-UHFFFAOYSA-N isobutanol Chemical compound CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- HEQOJEGTZCTHCF-UHFFFAOYSA-N 2-amino-1-phenylethanone Chemical compound NCC(=O)C1=CC=CC=C1 HEQOJEGTZCTHCF-UHFFFAOYSA-N 0.000 description 1
- 101000874334 Dalbergia nigrescens Isoflavonoid 7-O-beta-apiosyl-glucoside beta-glycosidase Proteins 0.000 description 1
- 101000757733 Enterococcus faecalis (strain ATCC 700802 / V583) Autolysin Proteins 0.000 description 1
- 108090000371 Esterases Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 101000757734 Mycolicibacterium phlei 38 kDa autolysin Proteins 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 241000006364 Torula Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 102000016679 alpha-Glucosidases Human genes 0.000 description 1
- 108010028144 alpha-Glucosidases Proteins 0.000 description 1
- 150000001491 aromatic compounds Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 108010051210 beta-Fructofuranosidase Proteins 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
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- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 239000001573 invertase Substances 0.000 description 1
- 235000011073 invertase Nutrition 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 108091049293 miR-253 stem-loop Proteins 0.000 description 1
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a preparation method of honey-flavor low-alcohol beer, which comprises the following steps: the torulopsis delbrueckii is a non-saccharomyces cerevisiae with remarkable flavor production substances, and has rich fragrance components such as phenethyl alcohol, ethyl amyl acetate and the like compared with the conventional saccharomyces cerevisiae. The torulopsis delbrueckii strain can utilize fructose, glucose and sucrose in wort without utilizing maltose and maltotriose, utilizes torulopsis delbrueckii to carry out restrictive fermentation, regulates and controls the concentration of available sugar in the wort by supplementing and adding a certain amount of amylase or sucrose into the wort for beer production, and ferments the wort to produce low-alcohol beer with rich honey aroma under the condition of not adding exogenous auxiliary materials, wherein the low-alcohol beer has rich sweet aroma, flower aroma and honey aroma characteristics such as beta-phenethyl alcohol and beta-damascenone. Through formula optimization, the content of the honey-flavor aroma-producing components of the product is improved, so that the honey-flavor low-alcohol beer is prepared under the condition that the perfume components are not added externally.
Description
Technical Field
The invention relates to the technical field of low-alcohol beer preparation, in particular to a preparation method of honey-flavor low-alcohol beer.
Background
The low-alcohol beer is a novel beer, has the color, the fragrance and the taste of common beer except lower alcohol content, accords with the trend of wine development towards low alcoholization and health care, can be produced by a method of fermenting by using special yeast instead of common saccharomyces cerevisiae, and has the advantages of simple process, no need of special equipment, lower cost and the like. The process allows the production of beer products with low alcohol content by selecting certain non-Saccharomyces cerevisiae deficient in invertase and maltase, which are restricted from fermenting by their inability to ferment fermentable sugars such as maltose and maltotriose in the wort. Meanwhile, non-saccharomyces cerevisiae has some excellent brewing characteristics, namely, the non-saccharomyces cerevisiae can secrete enzymes to degrade glycosidic bonds to release aromatic compounds, and directly synthesize or adjust flavor components such as high-yield aroma compounds (esters, phenethyl alcohol and the like), high-yield aroma-enhancing enzymes (esterase, beta glycosidase, lipase, protease and the like), low-yield acetic acid, improvement of wine color and taste and the like through self metabolism.
When the low-alcohol beer is produced, the loss of higher alcohol and ester aromatic volatile compounds causes the beer to lack aroma and flavor compounds, and the flavor richness of the low-alcohol beer can be perfected and improved only by adding flavor components from an external source. The torulopsis delbrueckii (T.delbrueckii) has obvious flavor substance production, is a common non-saccharomyces cerevisiae in wine brewing, can effectively improve the synthesis level of ester aroma components and glycerol and simultaneously reduce the content of acetic acid in view of the excellent ester production characteristic of the torulopsis delbrueckii, and becomes a hot point of domestic and foreign research on the screening of the excellent torulopsis delbrueckii strain and the influence of the excellent torulopsis delbrueckii strain on the quality of brewed wine.
Disclosure of Invention
The invention aims to provide honey-aroma low-alcohol beer and a preparation method thereof, and aims to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation method of honey-flavor low-alcohol beer comprises the following preparation steps:
1) Carrying out yeast expansion culture in a culture medium, and carrying out limited fermentation by using torulopsis delbrueckii to obtain a product with honey fragrance;
2) Diluting the wort to 14 ° P, adding amylase or sucrose into the diluted wort, boiling the mixed solution, sterilizing and inactivating enzyme;
3) Cooling the wort obtained in the step 2) to 20 +/-0.5 ℃, oxygenating the wort, inoculating torulopsis dellericola, and fermenting at the constant temperature of 20 ℃ under normal pressure;
4) After the main fermentation is finished, cooling to 0 +/-0.5 ℃, and performing post-fermentation;
5) After the post-fermentation is finished, filling and storing at the temperature below 4 ℃.
On the basis of the technical scheme, the invention also provides the following optional technical scheme:
in one alternative: in the step 2), the amylase is exo-amylase capable of degrading maltose and maltotriose in wort, the dosage of the amylase is 50-100 mu L/L, the dosage of the sucrose is 30-40g/L, the boiling temperature is 100 ℃, and the boiling time is 70min.
In one alternative: in step 3), the oxygenation time is 15-20min.
In one alternative: in the step 3), the inoculation amount of the torulopsis delbrueckii is (1.0-1.2) × 10 7 CFU/mL。
In one alternative: in step 4), the main fermentation is finished according to the following standards: sealing the tank when the apparent sugar degree of the wort is not changed, naturally increasing the pressure to 0.12-0.14MPa, detecting diacetyl and acetaldehyde after the tank is sealed, and finishing the main fermentation when the diacetyl is reduced to below 0.08mg/L and the acetaldehyde is reduced to below 7 mg/L.
In one alternative: in the step 5), when the post-fermentation is finished, the detection indexes comprise fermentable sugar, diacetyl, alcoholic strength, fermentation degree and flavor substances.
A low-alcohol beer prepared according to the preparation method of the honey-flavor low-alcohol beer, the main flavor-developing substances of the honey flavor are beta-damascenone, phenylacetaldehyde, beta-phenethyl alcohol, phenethyl acetate, 2 (5H) -furanone (bromelanone), 3-phenylpropionic acid ethyl ester and gamma-nonalactone.
Compared with the prior art, the invention has the following beneficial effects:
performing a restricted fermentation using a strain of torula delbrueckii, which is capable of utilizing fructose, glucose and sucrose in wort without utilizing maltose and maltotriose, thereby producing a low-alcohol beer having a honey aroma without adding an external source by hydrolyzing a part of maltose and maltotriose by adding an amount of amylase; the single flavor of the beer is improved, the style and taste diversity of the beer are increased, and the method has wide prospects in new product development and beer quality improvement of the beer.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
In the embodiment of the invention, a preparation method of honey-flavor low-alcohol beer comprises the following specific steps:
1) Performing yeast expansion culture in YPD medium, performing limited fermentation with Torulopsis delbrueckii, and making the product have honey fragrance;
2) Diluting the wort to 14 ° P, adding sucrose into the diluted wort to a final concentration of 30g/L, mixing, boiling for 70min, and sterilizing;
3) Cooling the wort obtained in step 2) to 20 + -0.5 deg.C, oxygenating the wort for 15-20min and inoculating torulopsis delleri with an inoculum size of 1.0 × 10 7 CFU/mL, fermenting at 20 deg.C under constant pressure and temperature;
4) After the main fermentation is finished, cooling to 0 +/-0.5 ℃, and performing post-fermentation;
5) After the post-fermentation is finished, filling and storing at the temperature below 4 ℃.
As a result: comparing the consumption of fermentable sugars before and after fermentation, strain t.delbrueckii was found to completely consume fructose, glucose and sucrose in wort, but not to utilize maltose and maltotriose; the alcoholic strength of the low-alcohol beer is required to be 0.6-2.5% vol (refer to national standard of beer GB/T4927-2008), the alcoholic strength of the product is 2.1% vol, and the product meets the low-alcohol beer standard.
TABLE 114 ℃ P Change before and after fermentation of wort with 30g/L sucrose addition
According to the evaluation result, the product is fresh and harmonious in overall style, rich and full in fragrance, rich in sweet taste and obvious in honey fragrance; the wine is light and tasty, has proper mouthfeel, good skeleton feeling, rich taste levels, prominent sweet taste and weaker bitter taste.
TABLE 214 ° P sensory evaluation score of 30g/L sucrose-fermented wine added to wort
Through the flavor substance detection of the wine, the contents of ethyl acetate, normal propyl alcohol, isobutanol, isoamyl ester, beta-phenylethyl alcohol, phenylethyl acetate, furanone (bromelain), ethyl 3-phenylpropionate, total alcohol and total ester in an experimental group added with sucrose are higher than those in a control group; according to the conclusion of earlier experiments, components such as beta-damascenone, phenylacetaldehyde, beta-phenethyl alcohol, phenethyl acetate, furanone, 3-ethyl phenylpropionate, gamma-nonalactone and the like have the greatest contribution to the aroma of the wine, wherein the beta-phenethyl alcohol, the beta-damascenone and the phenylacetaldehyde are main aroma substances of honey aroma, so that the content of alcohols and esters generated by yeast can be increased by adding a proper amount of sucrose, and the unique honey aroma of the wine can be more prominent by the beta-phenethyl alcohol.
TABLE 3 flavor determination for 14 ℃ P wort fermentation with 30g/L sucrose addition
Example 2
In the embodiment of the invention, a preparation method of honey-flavor low-alcohol beer comprises the following specific steps:
1) Performing yeast expansion culture in YPD medium, performing limited fermentation with Torulopsis delbrueckii, and making the product have honey fragrance;
2) Diluting the wort to 14 ° P, adding 100 μ g/L amylase into the diluted wort, mixing, keeping the temperature at 60 deg.C for 30min, decomposing maltose and maltotriose with amylase, boiling for 70min, sterilizing, and inactivating enzyme;
3) Cooling the wort obtained in step 2) to 20 + -0.5 deg.C, oxygenating the wort for 15-20min and inoculating torulopsis delbrueckii, 1.0 × 10 7 CFU/mL, fermenting at 20 deg.C under constant pressure and temperature;
4) After the main fermentation is finished, cooling to 0 +/-0.5 ℃, and performing post-fermentation;
5) After the post-fermentation is finished, filling and storing at the temperature below 4 ℃.
As a result: comparing the consumption of fermentable sugars before and after fermentation, it was found that the main role of amylase is to break down maltotriose to glucose, and that the strain t.delbrueckii subsequently completely consumes fructose, glucose and sucrose in the wort, but does not utilize maltose; the alcoholic strength of the low-alcohol beer is required to be 0.6-2.5% vol (refer to national standard of beer GB/T4927-2008), the alcoholic strength of the product is 2.33% vol, and the product meets the low-alcohol beer standard; the amylase group had a slightly higher alcohol content than the sucrose group of example 1, and thus the fermentation degree was also higher. Because the original maltotriose in the wort is utilized, the total amount of fermentable sugar in the wine is reduced, and the improvement of the mouthfeel is facilitated.
TABLE 414 ℃ P Pre-and post-fermentation Change of wort addition 100. Mu.g/L Amylase
According to the evaluation results, the sweet taste of the wine liquid is converged after the treatment of amylase, the whole style is still fresh and cool, the liquor is better than the sucrose group in the co-scheduling mode (3.44 is improved to 3.63), the scores of mellow flavor, malt flavor and honey flavor are higher, and the sweet score is lower than the sucrose group; the total amount of fermentable sugar which is too high in the sucrose group causes the wine to have too prominent sweet taste, covers other tastes and weakens the coordination and balance of the whole taste. The total amount of fermentable sugar in the wine liquid of the amylase group is reduced, the fragrance of honey is more prominent while the sweet taste is converged, and the overall taste is more harmonious and rich, so the comprehensive score is higher than that of the sucrose group (6.61 is increased to 6.65).
Table 514 degree P wort added 100 mug/L amylase fermented wine organoleptic evaluation score
Through flavor substance detection of the wine, the contents of ethyl acetate, isoamyl ester, beta-damascenone, phenylacetaldehyde, beta-phenethyl alcohol, phenethyl acetate, furanone (bromelain), 3-phenylpropionic acid ethyl ester, gamma-nonalactone, total alcohol and total ester in an experimental group added with amylase are higher than those in a control group; the comparison analysis shows that the components such as beta-damascenone, phenylacetaldehyde, beta-phenethyl alcohol, phenethyl acetate, furanone, 3-ethyl phenylpropionate, gamma-nonalactone and the like have the greatest contribution to the aroma of the wine, wherein the beta-phenethyl alcohol, the beta-damascenone and the phenylacetaldehyde are main aroma substances of honey aroma. Therefore, the addition of amylase can increase the content of alcohol and ester substances generated by yeast, and meanwhile, the unique honey aroma of the wine is more prominent due to the beta-damascenone, phenylacetaldehyde and beta-phenylethyl alcohol. Compared with the sucrose group, the addition of amylase increases the content of aroma-producing substances such as beta-damascenone, phenylacetaldehyde and the like in the product, and shows that the substances are mainly produced by yeast T.delbrueckii fermentation by using glucose, and beta-phenylethyl alcohol can be produced by using fructose. The results of comparing the two groups of examples show that compared with the method of adding sucrose, the method of adding amylase can improve the comprehensive score of the product and the content of the flavor substances with honey fragrance, and is a better formula.
TABLE 6 flavor determination of wheat juice at 14 ℃ P by adding 100. Mu.g/L amylase
The embodiment of the invention provides honey-flavor low-alcohol beer and a preparation method thereof, and the beer uses yeast: non-Saccharomyces cerevisiae. Reagent: YPD medium, wort, and sucrose. Equipment: MIR-253 biochemical incubator, super clean bench, BP3100S electronic balance, HVA-110 autoclave, MIR-254-PC constant temperature incubator, abbe refractometer.
The torulopsis delbrueckii (T.delbrueckii) has remarkable flavor substance production, is a non-saccharomyces cerevisiae with excellent fermentation performance, can produce flavor substances such as 2-phenethyl alcohol, 2-aminoacetophenone, ethyl amyl acetate and the like, and has high environmental tolerance. In view of the excellent ester-producing property of T.delbrueckii, the saccharomyces cerevisiae is a commonly used non-saccharomyces cerevisiae in wine brewing, can effectively improve the synthesis level of ester aroma components and glycerol, and simultaneously reduces the content of acetic acid.
The non-saccharomyces cerevisiae T.delbrueckii can generate strong honey aroma when fermenting wort, extracts and analyzes the components of the substances generating the honey aroma, wherein beta-phenethyl alcohol, beta-damascenone and phenylacetaldehyde are main aroma generation substances of honey aroma in the product, improves the content of honey aroma type components of the product through formula optimization, and develops a low-alcohol beer product with strong honey aroma under the condition of not adding spice components externally.
The above description is only for the specific embodiments of the present disclosure, but the scope of the present disclosure is not limited thereto, and any person skilled in the art can easily think of the changes or substitutions within the technical scope of the present disclosure, and shall cover the scope of the present disclosure. Therefore, the protection scope of the present disclosure shall be subject to the protection scope of the claims.
Claims (7)
1. The preparation method of the honey-flavor low-alcohol beer is characterized by comprising the following preparation steps:
1) Carrying out yeast expansion culture in a culture medium, and carrying out limited fermentation by using torulopsis delbrueckii to obtain a product with honey fragrance;
2) Diluting the wort to 14 DEG P, adding amylase or sucrose into the diluted wort, boiling the mixed solution, sterilizing and inactivating enzyme;
3) Cooling the wort obtained in the step 2) to 20 +/-0.5 ℃, oxygenating the wort, inoculating torulopsis delbrueckii, and fermenting at the constant temperature of 20 ℃ under normal pressure;
4) After the main fermentation is finished, cooling to 0 +/-0.5 ℃, and performing post-fermentation;
5) After the post-fermentation is finished, filling and storing at the temperature below 4 ℃.
2. A method of preparing low-alcohol beer with honey flavor according to claim 1, wherein in step 2), the amylase is exoamylase that can degrade maltose and maltotriose in wort, the amylase is used in the amount of 50-100 μ L/L, sucrose is used in the amount of 30-40g/L, boiling temperature is 100 ℃, and boiling time is 70min.
3. The method for preparing honey-flavored low-alcohol beer according to claim 1, wherein in the step 3), the oxygenation time is 15-20min.
4. The method for preparing honey-flavored low-alcohol beer according to claim 1, wherein in step 3), the beer is preparedThe inoculation amount of torulopsis delbrueckii is (1.0-1.2) × 10 7 CFU/mL。
5. The method for preparing honey-flavored low-alcohol beer according to claim 1, wherein the criteria for the end of the main fermentation in step 4) are: sealing the tank when the apparent sugar degree of the wort is not changed any more, naturally increasing the pressure to 0.12-0.14MPa, detecting diacetyl and acetaldehyde after sealing the tank, and ending the main fermentation when the diacetyl is reduced to below 0.08 mg/L.
6. The method for preparing honey-flavored low-alcohol beer according to claim 1, wherein in the step 5), the detection indexes comprise fermentable sugar, diacetyl, alcohol content, fermentation degree and flavor substances at the end of post-fermentation.
7. A low alcohol beer prepared by the method of claim 1-6, wherein the main flavor substances of honey flavor are beta-damascenone, phenylacetaldehyde, beta-phenylethyl alcohol, phenylethyl acetate, 2 (5H) -furanone (bromelain), 3-phenylpropionic acid ethyl ester, and gamma-nonalactone.
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| CN108251318A (en) * | 2018-04-20 | 2018-07-06 | 中国农业大学 | A kind of Dell is furnished with spore torula and its application in Wine Aroma quality is improved |
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