CN116286249A - Coffee peel wine and making method thereof - Google Patents
Coffee peel wine and making method thereof Download PDFInfo
- Publication number
- CN116286249A CN116286249A CN202310237150.3A CN202310237150A CN116286249A CN 116286249 A CN116286249 A CN 116286249A CN 202310237150 A CN202310237150 A CN 202310237150A CN 116286249 A CN116286249 A CN 116286249A
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- Prior art keywords
- wine
- coffee
- liquid
- concentration
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Images
Classifications
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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
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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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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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
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Abstract
The application provides a coffee peel wine making method for improving aroma and a coffee peel wine, wherein the method comprises the following steps: mixing coffee peel and water in a preset proportion, crushing, adding complex enzyme into the mixed solution for enzymolysis, and filtering to obtain coffee peel liquid; inoculating mixed bacteria with preset concentration into the coffee pericarp liquid to obtain pericarp fermentation liquid; placing the pericarp fermentation liquor in a first constant temperature incubator for primary fermentation and obtaining a wine sample; and (3) placing the wine sample in a second constant temperature incubator for secondary fermentation, and finishing alcoholic fermentation after a preset period of time to obtain the coffee peel wine. The method can produce a large amount of metabolites through mixed fermentation, promote the hydrolysis of fragrance precursors, endow wine with unique flavor, generate higher alcohol content and increase fragrance complexity. And the brewing time can be greatly shortened, the time for completing lactic acid fermentation is shortened in the brewing process, and the standards of transparent color and mellow wine body are more rapidly reached.
Description
Technical Field
The application relates to the field of coffee derivative production, in particular to a coffee peel wine production method for improving aroma based on mixed fermentation and a coffee peel wine.
Background
At present, coffee is one of the largest beverages consumed in the world, and Chinese coffee is 90% planted in Yunnan and is produced in about 14 ten thousand tons in recent years. Fresh coffee fresh fruits need a series of processing treatments after picking, and the coffee beans wrapped in the pulp are obtained after removing waste such as inner skin, fruit glue layers, middle meat, outer skin and the like. The fresh coffee fruits after a series of processing can produce 45-50% of coffee byproducts, wherein a small amount of the coffee byproducts are returned to the field as fertilizer, and the rest of the coffee byproducts are piled up and discarded in a large amount, which is not only waste of resources, but also negative influence on ecological environment. The current price level of raw coffee beans is always in an unstable low price range, the average price of the raw coffee beans in month 8 of 2022 is 141.75 cents/pound according to the data of the international coffee organization, the basic cost of coffee planting is removed, and many coffee manufacturers face difficulties which are not yet overcome, and the utilization and development of coffee byproducts are urgent.
The coffee peel is rich in plant chemical substances such as insoluble dietary fibers, tannins, anthocyanin and the like, has high safety and potential positive physiological effects, can be effectively applied to functional foods or dietary supplements, and can be added with coffee peel extracts in the development of cosmetics and medicines to become a safe product containing bioactive components.
The coffee peel contains 17 amino acids such as threonine, valine, methionine and the like and various functional components such as chlorogenic acid, trigonelline and the like, has high sugar degree, is very suitable for the characteristics of brewing raw materials, and can be developed and utilized to brew alcoholic beverages with special flavor.
During the brewing process, yeast plays a major role in the formation of positive volatile characteristic substances, and in the pre-fermentation stage, the primary metabolites are converted into flavor precursors by microorganisms, and the sugars are further converted into alcohol by yeasts through anaerobic fermentation. However, in the brewing process by using the saccharomyces cerevisiae single-strain fermentation, the problems of wine body homogenization, weak bouquet, single flavor and the like exist, so that the quality and the taste of the coffee peel wine are affected.
In view of the foregoing, there is a need to provide an improved solution to the above-mentioned deficiencies of the prior art.
Disclosure of Invention
The embodiment of the application aims to provide a coffee peel wine manufacturing method and coffee peel wine for improving aroma, which can avoid the problem of homogenization of taste of fruit wine caused by single strain fermentation.
In a first aspect, a method for making coffee peel wine with improved aroma is provided, comprising the steps of:
s1, mixing coffee peel and water in a ratio of 1:3 to 1:5, crushing, adding complex enzyme into the mixed solution for enzymolysis, and filtering to obtain coffee peel liquid;
s2, inoculating mixed bacteria with preset concentration into the coffee pericarp liquid to obtain pericarp fermentation liquid;
s3, placing the pericarp fermentation liquor in a first constant temperature incubator for primary fermentation and obtaining a wine sample;
and S4, placing the wine sample in a second constant temperature incubator for secondary fermentation, and finishing alcoholic fermentation after a preset period of time to obtain the coffee peel wine.
In one embodiment, in step S2, the mixed bacteria include pichia kluyveri and saccharomyces cerevisiae.
In one implementation manner, in step S2, the following is further included:
the mixed bacteria with the preset concentration are as follows: 1X 10 7c Kluyveromyces pichia pastoris liquid with ells/ml concentration and 1 multiplied by 10 7 Saccharomyces cerevisiae bacteria liquid with a concentration of cells/ml; or 1X 10 6 Kluyveromyces pichia pastoris liquid with cell/ml concentration and 1 multiplied by 10 7 Saccharomyces cerevisiae at cell/ml concentrationBacterial liquid; or 1X 10 5 Kluyveromyces pichia pastoris liquid with cell/ml concentration and 1 multiplied by 10 7 Saccharomyces cerevisiae bacteria liquid with a concentration of cells/ml; or 1X 10 4 Kluyveromyces pichia pastoris liquid with cell/ml concentration and 1 multiplied by 10 7 Saccharomyces cerevisiae bacteria liquid with a concentration of cells/ml; or 1X 10 3 Kluyveromyces pichia pastoris liquid with cell/ml concentration and 1 multiplied by 10 7 Saccharomyces cerevisiae bacteria liquid with a concentration of cells/ml.
In one embodiment, the inoculating the coffee cherry peel solution with the mixed bacteria at the predetermined concentration includes at least:
will be 1X 10 7c Kluyveromyces pichia pastoris liquid with ells/ml concentration and 1 multiplied by 10 7 The mixed bacteria liquid of the Saccharomyces cerevisiae bacteria liquid with the concentration of cells/ml is inoculated into the treated coffee pericarp liquid with the inoculation amount of 2 percent.
In one embodiment, in step S1, the adding a complex enzyme for enzymolysis at least includes the following:
the compound enzyme comprises pectase and cellulase, wherein the adding ratio of pectase to cellulase is 2:1, and the adding amount of the compound enzyme is 40-60ul/g.
In one embodiment, 400mg/kg sodium bisulfite is added to the coffee cherry juice after step S1.
In one embodiment, sucrose is added to the coffee cherry juice to adjust the sugar level of the coffee cherry juice to 10-20Brix prior to inoculation in step S2.
In one embodiment, in step S4, the secondary fermentation of the wine sample is performed to remove yeast by centrifugation, and the coffee peel wine is obtained and stored in an environment of-20 ℃.
In one embodiment, the first incubator is set at a temperature of 20-30 ℃; the set temperature of the second constant temperature incubator is less than the set temperature of the first constant temperature incubator.
According to a second aspect of the present application there is also provided a coffee cherry wine prepared according to the method of preparing a coffee cherry wine of improved aroma provided in the first aspect.
Compared with the prior art, the beneficial effects of this application are:
in the technical scheme of the application, a large amount of metabolites are produced through mixed fermentation, so that the hydrolysis of fragrance precursors is promoted, the wine body is endowed with unique flavor, higher alcohol content can be produced, and the fragrance complexity is increased. And the brewing time can be greatly shortened, the time for completing lactic acid fermentation is shortened in the brewing process, and the standards of transparent color and mellow wine body are more rapidly reached. And fermenting and brewing coffee peel wine by mixing Kluyveromyces pichia and Saccharomyces cerevisiae, and effectively increasing the ethanol content in the wine body during alcohol fermentation. When the Kluyveromyces pichia and the saccharomyces cerevisiae are mixed and fermented together in a ratio of 1:1, more abundant flower fragrance, sweet fragrance and praeruptorin can be added for the wine body. The mixed fermentation of the Kluyveromyces and the saccharomyces cerevisiae is beneficial to improving the sensory quality of the coffee peel wine and avoiding the problem of homogenization of the taste of the fruit wine caused by single strain fermentation. And the method provides theoretical support for brewing coffee peel wine, and is favorable for popularization and use.
Drawings
FIG. 1 is a flow chart of a method of making aroma-improving coffee peel wine according to an embodiment of the present invention.
FIG. 2 is a graph showing the change of residual sugar content of coffee peel wine during fermentation in the method for producing coffee peel wine with improved aroma according to the embodiment of the invention.
Fig. 3 is a graph showing the variation of ethanol content of coffee peel wine during fermentation in the method for producing coffee peel wine with improved aroma according to the embodiment of the present invention.
Fig. 4 is a diagram showing sensory analysis of coffee peel wine in the method for producing coffee peel wine with improved aroma according to the embodiment of the present invention.
Detailed Description
The following describes the embodiments of the present invention in further detail with reference to the accompanying drawings. These embodiments are merely illustrative of the present invention and are not intended to be limiting.
In the description of the present invention, it should be noted that the terms "center", "longitudinal", "lateral", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc. indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, are merely for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the apparatus or elements referred to must have a specific orientation, be configured and operated in a specific orientation, and thus should not be construed as limiting the present invention. Furthermore, the terms "first," "second," and the like, are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.
In the description of the present invention, it should be noted that, unless explicitly specified and limited otherwise, the terms "mounted," "connected," and "connected" are to be construed broadly, and may be either fixedly connected, detachably connected, or integrally connected, for example; can be mechanically or electrically connected; can be directly connected or indirectly connected through an intermediate medium, and can be communication between two elements. The specific meaning of the above terms in the present invention can be understood by those of ordinary skill in the art according to the specific circumstances.
Furthermore, in the description of the present invention, unless otherwise indicated, the meaning of "a plurality" is two or more.
According to a first aspect of the present application, referring to fig. 1, there is provided a method for making coffee pericarp wine with improved aroma, comprising the steps of:
s1, mixing the coffee peel with water according to a ratio of 1:3 to 1:5, crushing, adding complex enzyme into the mixed solution for enzymolysis, and filtering to obtain the coffee peel liquid.
Specifically, in this example, the coffee cherry peel and water were mixed in a 1:3 ratio. The method comprises the steps of adopting the arabica coffee, selecting fully ripe red coffee fresh fruits, peeling the cleaned fruits, and separating pericarps for wine production.
In this embodiment, the crushing treatment is adopted, and the coffee peel is considered to be thicker than the grape peel and the like, so that the coffee peel residue particles are reduced after the crushing treatment, the subsequent enzymolysis and fermentation are facilitated, and the aroma of the coffee peel wine is increased.
S2, inoculating the mixed bacteria with the preset concentration into the coffee pericarp liquid to obtain pericarp fermentation liquid.
S3, placing the pericarp fermentation liquor in a first constant temperature incubator for primary fermentation and obtaining a wine sample.
S4, placing the wine sample in a second constant temperature incubator for secondary fermentation, and completing alcoholic fermentation after 12-15 days to obtain the coffee peel wine. And in the secondary fermentation process of the step S4, mixed bacteria are used for fermentation, so that the production of ethanol is facilitated.
In one embodiment, in step S2, the mixed bacteria include pichia kluyveri and saccharomyces cerevisiae.
Specifically, in step S2, the preparation of the mixed bacteria includes at least the following:
saccharomyces cerevisiae is active dry yeast prepared by Chinese national food safety standard (GB 31639-2016), and Kluyveromyces pichia XQ07106 (XQ) is purchased from Hunan light industry institute.
Activating Kluyveromyces pichia or Saccharomyces cerevisiae in yeast extract peptone glucose liquid culture medium, and coating on yeast extract peptone glucose solid culture medium. After 2 days of incubation at 28℃and purification, 2 loops of each were picked and inoculated into 20ml of coffee pericarp liquid. After 24 hours, 10% of the inoculum was inoculated into 150ml of coffee pericarp liquid. The counts were observed using an electron microscope and were all adjusted to 1X 10 7 The concentration of cells/ml is convenient for subsequent addition and use.
Wherein the yeast extract peptone glucose liquid medium comprises 1% yeast extract, 2% peptone, and 2% glucose, and contains 0.1M citric acid-phosphate buffer solution with pH value of 4.5.
It should be noted that, the Kluyveromyces can be diluted with different gradients, and the dilution method is as follows: 1ml was adjusted to 1X 10 7 Adding 9ml of sterile water into the initial stock solution with cell/ml concentration, mixing, and collecting 1ml of mixed solution to obtain 1×10 6 Kluyveromyces liquid with a cell/ml concentration. And so on, respectively obtain1×10 5 cells/ml、1×10 4 cells/ml、1×10 3 Different concentrations of Kluyveromyces pichia pastoris liquid such as cells/ml.
In step S2, the following is further included:
the mixed bacteria with the preset concentration at least comprise: 1X 10 7c Kluyveromyces pichia pastoris liquid with ells/ml concentration and 1 multiplied by 10 7 Saccharomyces cerevisiae bacteria liquid with a concentration of cells/ml; or 1X 10 6 Kluyveromyces pichia pastoris liquid with cell/ml concentration and 1 multiplied by 10 7 Saccharomyces cerevisiae bacteria liquid with a concentration of cells/ml; or 1X 10 5 Kluyveromyces pichia pastoris liquid with cell/ml concentration and 1 multiplied by 10 7 Saccharomyces cerevisiae bacteria liquid with a concentration of cells/ml; or 1X 10 4 Kluyveromyces pichia pastoris liquid with cell/ml concentration and 1 multiplied by 10 7 Saccharomyces cerevisiae bacteria liquid with a concentration of cells/ml; or 1X 10 3 Kluyveromyces pichia pastoris liquid with cell/ml concentration and 1 multiplied by 10 7 Saccharomyces cerevisiae bacteria liquid with a concentration of cells/ml.
The mixed bacteria of a predetermined concentration in the present embodiment is preferably 1X 10 7c Kluyveromyces pichia pastoris liquid with ells/ml concentration and 1 multiplied by 10 7 And mixing the Saccharomyces cerevisiae bacteria liquid with the concentration of cells/ml. The bacterial solutions of the mixed bacteria are inoculated into the treated coffee pericarp liquid with an inoculum size of 2 percent. The coffee wine product with typical aroma is produced by inoculating Kluyveromyces and Saccharomyces cerevisiae in a predetermined ratio into coffee pericarp liquid for fermentation.
In one embodiment, in step S1, adding a complex enzyme to perform enzymolysis at least includes the following: the complex enzyme comprises pectase and cellulase, the adding ratio of pectase to cellulase is 2:1, and the adding amount of the complex enzyme is 50ul/g.
In one embodiment, 400mg/kg sodium bisulphite is added to the coffee pericarp liquid after the step S1 to kill or inhibit harmful bacteria, inhibit oxidase to play an antioxidant role, and also play a clarifying role and increase acidity on the wine.
In one embodiment, sucrose is added to the coffee cherry juice to adjust the sugar level of the coffee cherry juice to 15Brix prior to inoculation in step S2. The sugar degree is set before fermentation, so that the alcoholic strength and the sweetness of the final wine can be improved.
In one embodiment, after the sugar degree of the coffee cherry juice is adjusted, the coffee cherry juice is again sterilized using pasteurization, and the sterilized coffee cherry juice is then cooled in a sterile operating station for subsequent inoculation.
The pasteurization method includes at least: a constant temperature water bath at 65 ℃ is adopted for 30min.
In one implementation manner, in step S3, the following is further included: and finishing the primary fermentation when the sugar content of the peel fermentation liquid is kept constant for 3 days, and obtaining a wine sample. The primary fermentation time in this example was 10 days.
In this example, the primary fermentation is performed by means of mixed bacteria fermentation, and the coffee pericarp liquid ends the sugar utilization within 3-4 days, completing the primary fermentation and entering the stationary phase.
In one embodiment, in step S4, the secondary fermentation of the wine sample is performed to remove yeast by centrifugation to obtain coffee peel wine, and the coffee peel wine is stored in an environment of-20 ℃ for subsequent use.
In one embodiment, the first incubator is set at a temperature of 25 ℃. The second incubator was set at 15 ℃.
According to a second aspect of the present application there is also provided a coffee cherry wine made by the method provided in the first aspect.
It should be noted that, by setting a plurality of test groups, the coffee cherry made by the coffee cherry wine making method for providing improved aroma in this embodiment was tested. The method specifically comprises the following steps:
the coffee pericarp wine provided according to this embodiment is tested, and specific test contents include:
will be 1X 10 7 Kluyveromyces pichia pastoris liquid with cell/ml concentration and 1 multiplied by 10 7 Brewing wine with cell/ml concentrationYeast liquid was mixed and used as C2 test group, 1X 10 6 Kluyveromyces pichia pastoris liquid with cell/ml concentration and 1 multiplied by 10 7 Saccharomyces cerevisiae liquid with cell/ml concentration was mixed and used as C3 test group, 1X 10 5 Kluyveromyces pichia pastoris liquid with cell/ml concentration and 1 multiplied by 10 7 Saccharomyces cerevisiae liquid with cell/ml concentration was mixed and used as C4 test group, 1X 10 4 Kluyveromyces pichia pastoris liquid with cell/ml concentration and 1 multiplied by 10 7 Saccharomyces cerevisiae liquid with cell/ml concentration was mixed and used as C5 test group, 1X 10 3 Kluyveromyces pichia pastoris liquid with cell/ml concentration and 1 multiplied by 10 7 Saccharomyces cerevisiae bacteria liquid with the concentration of cells/ml is mixed and used as a C6 test group.
In addition, the concentration is 1×10 7 The cell/ml Kluyveromyces lactis liquid is used as a C1 test group. The concentration was 1X 10 7 The Saccharomyces cerevisiae liquid of cells/ml was used as CK test group and as test control group.
Bacterial solutions of groups C1, C2, C3, C4, C5, C6 and CK are inoculated into the treated coffee pericarp liquid in an inoculum size of 2%. The Kluyveromyces pichia and the Saccharomyces cerevisiae are mixed and inoculated into coffee pericarp liquid according to different preset proportions for fermentation, and the influence of the inoculation proportion on basic physicochemical indexes and the content of aroma compounds is analyzed, and sensory analysis is carried out on the wine body.
Fig. 2 is a graph showing the change of residual sugar content of the coffee peel wine during the fermentation process, and fig. 3 is a graph showing the change of ethanol content of the coffee peel wine during the fermentation process. The concentration changes of residual sugars and ethanol during alcoholic fermentation in the C1, C2, C3, C4, C5, C6 and CK groups are shown in fig. 2 and 3. As shown in fig. 2 and 3, under the same culture conditions, the fermentation of the mixed bacteria fermentation test groups (C2, C3, C4, C5, C6) showed more similar fermentation conditions, and the mixed bacteria fermentation test groups all ended sugar utilization within 3-4 days, completed the pre-fermentation and entered the stationary phase.
The slope of the fermentation curves in fig. 2 and 3 is mainly dependent on the ratio of the bacterial liquid concentration, especially the addition content of pichia kluyveri. For the case of two yeasts fermented alone, the C1 test group ended after 6 days, whereas the CK test group took 2 days d. The inoculation dose of C2 in the test groups of C2, C3, C4, C5 and C6 is more suitable for the environment of the fermentation broth, and the higher sugar consumption speed is maintained in the first 2 days.
For the production condition of alcohol, the C2, C3 and C4 test groups in the mixed bacteria fermentation test group all show better alcohol output capacity, the C2 test group shows better alcohol fermentation performance within 0-2 days, then the sugar utilization rate of the C3 test group is gradually increased, and the highest alcohol output is achieved at 6 days.
Therefore, after the fermentation of the wine body is finished, the alcohol content of the C2, C3 and C4 test groups added with more Kluyveromyces are higher than that of the CK test group.
And carrying out qualitative and quantitative analysis on the volatile compounds by adopting headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Aroma compounds are extracted from a sample through adsorption, elution and separation, 2mL of fermented coffee peel wine (sodium chloride is added according to 0.3 g/mL) is taken, 5mL of 2-octanol is added as an internal standard, the mixture is placed into a 20mL headspace bottle, preheating is carried out for 20min at 50 ℃, an extraction head is inserted for adsorption for 30min, the extraction head is inserted into a gas chromatography sample inlet, and desorption is carried out for 5min at 250 ℃. The initial temperature of the gas is 50 ℃, the gas is kept for 5min, the temperature is increased to 240 ℃ at 5 ℃/min, and then the temperature is increased to 250 ℃ at 1 ℃/min. The carrier gas is helium; the flow rate was 1.0mL/min. The ion source is EI source mode, the electron bombardment energy is 70eV, the ion source temperature is 230 ℃, the interface temperature is 280 ℃, and the scanning range is 30-350 amu. Chromatographic library NIST08. The integration start time was 5.00min to avoid solvent peaks. And (3) carrying out retrieval and comparison on mass spectrograms of samples obtained by GC-MS analysis in NIST and Wiley databases by a computer, and carrying out qualitative analysis by combining spectrogram analysis. The content of each component was quantitatively analyzed by an internal standard method, and the results are shown in Table 1. In Table 1, 3 replicates were set for each sample, with values expressed as mean.+ -. Standard deviation (mg/L, unless otherwise indicated). The data for the different letters (a, b, c, d, e, f) differed (0.05%) according to Tukey HSD test.
TABLE 1 content of volatile Compounds in coffee pericarp wine
The flavor of the wine body is the result of the combined action of different volatile compounds, and the content and the type of the volatile compounds are important indexes for evaluating and analyzing the sensory quality of the wine. The physiological activities and metabolic processes of yeasts are different, and the influence on aroma components is different.
Alcohols are the main volatile compounds in coffee pericarp wine, and the odor produced contributes to the "vegetal", "fresh fruit" and aroma complexity of the fruit wine. Among the detected alcohols, ethanol and phenethyl alcohol are the major alcohol components in coffee cherry wine, providing a pleasant rose aroma and a mellow bouquet. As shown in Table 1, the mixed bacterial fermentation test group produced a large amount of isoamyl alcohol, providing the aroma and pungent taste of apple brandy. The mixed bacteria fermentation increases the utilization rate of sugar and related amino acids, obviously promotes the biosynthesis of alcohol substances, particularly obvious ethanol, phenethyl alcohol, benzyl alcohol, isobutanol, nonadecanol, linalool and alpha-terpineol, and the contents of the alcohols in the mixed bacteria fermentation test group are increased to different degrees, wherein the increase proportion of the C2, C3 and C4 test groups is higher. And alcohols such as isoamyl alcohol, 2-ethylhexanol, 2-heptanol and octanol are only detected in the mixed bacteria fermentation test group.
Therefore, the alcohol production capacity of the C2 test group is best, the types and the contents of the rest mixed bacteria fermentation test groups are higher than those of the CK control group, the total content is 59.85-99.56 mg/L, and the content of floral and mellow substances after mixed bacteria fermentation is obviously improved.
The organic compounds generated by the reaction of the acid and the alcohol are called esters, the lower esters are volatile liquids with attractive aroma, and the esters are the most abundant volatile compounds in the wine body, so that the fruit aroma in the coffee peel wine is provided.
As shown in Table 1, compared with the CK test group liquor, the mixed bacteria fermentation test group liquor has the advantages that the contents of methyl salicylate, ethyl benzoate, diethyl succinate, ethyl nonanoate, ethyl palmitate, ethyl oleate, ethyl lactate, ethyl salicylate, ethyl laurate, isoamyl formate, isoamyl octoate and the like are increased to a certain extent, the contents of the prairie, the fruit aroma and the caramel aroma in the liquor are increased, and the aroma complexity of the coffee peel liquor is further increased.
In the test group of the mixed bacteria, the addition of the Kluyveromyces has obviously improved the acid substances in the wine sample, wherein the acid substances in the C2 test group have obviously improved 149.76 percent. 6 phenolic compounds and 4 ketone compounds are detected in the wine samples of a plurality of test groups, and the substances have certain positive contribution to the fragrance specificity of the wine body despite the lower content of the substances.
Table 2 aroma compounds with an odor activity value of greater than 1 in coffee pericarp wine and odor profile thereof
The rate of contribution of volatile substances to the wine-like aroma senses is generally represented by the odor activity value OAV (odor activity value), which can be perceived by the human sense of smell when the aroma concentration is greater than the sensory threshold (OAV > 1). When the aroma concentration is smaller than the sensory threshold (OAV < 1), the aroma cannot be directly perceived by human beings, but has a certain regulating effect on the aroma of the whole wine sample. The coffee peel wine has higher concentration of most esters, wherein the higher odor activity value comprises ethyl octanoate, ethyl decanoate, ethyl hexadecanoate and the like, and the esters have typical fruit aroma such as pineapple, orange and apple; esters such as phenethyl acetate, ethyl heptanoate, ethyl octanoate and isoamyl acetate are prominent in the CK group, and the concentrations of esters such as methyl salicylate, ethyl 3-phenylpropionate, ethyl n-hexanoate, ethyl decanoate, ethyl laurate, isoamyl formate and isoamyl octanoate are correspondingly increased in the mixed bacteria fermentation test group, so that the results are consistent with the trend of the content of volatile substances. The alcohol compound is not only aromatic substance but also flavor substance, and can set off ester fragrance, and the alcohol compound with proper concentration can increase the coordination of fragrance. The test group of mixed bacteria inoculation fermentation has more aroma components with higher odor activity value concentration, including beta-large Ma Shitong, ethyl octanoate, methyl salicylate and the like, and the volatile substances mainly show flower fragrance of roses, mugwort and the like, so that the coffee peel wine can be endowed with unique flower fragrance. Compared with a single-bacteria inoculation fermentation group, the mixed-bacteria inoculation fermentation group not only improves 8 kinds of ester aroma components with OAV more than 1, but also contains a plurality of alcohol, phenol and terpene compounds which can be sensed by smell, so that the coffee peel wine aroma characteristics of the mixed-bacteria fermentation test group are presumed to be more abundant.
In addition, aroma sensory analysis was also performed on the coffee pericarp wine of the multiple test groups. Sensory evaluation of coffee pericarp wine as shown in fig. 4, floral, prairie and sweet in sensory scores of the mixed fermentation group showed more prominent sour gas and significantly improved overall acceptability, with the C2 test group being most prominent among these. The non-yeast strain and Saccharomyces cerevisiae can improve the floral, fruity and taste of fruit wine. The results of the sensory analysis radar chart of each wine sample show that the balance and the aroma intensity of the C2 test group wine samples in the overall score are superior to those of other wine samples, and no obvious difference exists between the other wine samples. Namely, when the Kluyveromyces and the saccharomyces cerevisiae are inoculated at a ratio of 1:1, the prairie aroma and the sweet aroma of the wine body are obviously enhanced, the sour and sweet smell is balanced, the structure of the wine body is mellow and full, the aroma is typical and fragrant, and the physicochemical index and the aroma analysis result which are measured by the test are consistent.
In summary, in the conventional brewing process, the wine body is homogeneous due to the fermentation of the saccharomyces cerevisiae, and the defects of weak bouquet, single flavor and the like exist. The method can produce a large amount of metabolites through mixed fermentation, promote the hydrolysis of fragrance precursors, endow wine with unique flavor, generate higher alcohol content and increase fragrance complexity. And the brewing time can be greatly shortened, the time for completing lactic acid fermentation is shortened in the brewing process, and the standards of transparent color and mellow wine body are more rapidly reached. And fermenting and brewing coffee peel wine by mixing Kluyveromyces pichia and Saccharomyces cerevisiae, and effectively increasing the ethanol content in the wine body during alcohol fermentation. When Kluyveromyces and Saccharomyces cerevisiae are fermented together in a ratio of 1:1, more abundant flower fragrance, sweet fragrance and prairie fragrance can be added for the wine body. The mixed fermentation of the Kluyveromyces and the saccharomyces cerevisiae is beneficial to improving the sensory quality of the coffee peel wine and avoiding the problem of homogenization of the taste of the fruit wine caused by single strain fermentation. And the method provides theoretical support for brewing coffee peel wine, and is favorable for popularization and use.
The mixed fermentation of the Kluyveromyces lactis can reduce the content of volatile acid in the wine sample and obviously improve the content of higher alcohol and ester substances. Has anti-stress capability, and can promote the development of ideal flavor and aroma characteristics of high-quality fruit wine. The mixed fermentation can produce higher alcohol content, special fragrance, cream texture and increase fragrance complexity. Therefore, the coffee peel wine prepared by adopting the mixed bacteria of the Kluyveromyces and the Saccharomyces cerevisiae has typical aroma characteristics and good sensory quality.
Natural yeasts can increase the complexity and quality of fruit wine, however, their unknown effects on fruit wine quality by different yeasts greatly limit their wide use in brewing practice. Most wine industry continues to inoculate fermentation with traditional Saccharomyces cerevisiae strains to avoid problems. According to the method, the indigenous non-yeast strain is inoculated, and the coffee peel wine is produced through the mixed bacteria of the Kluyveromyces and the Saccharomyces cerevisiae, so that the aggressive competition relationship is avoided, the complexity of the yeast flora is increased, and the uniqueness and the sensory quality of the coffee peel wine are further improved.
The most abundant aromatic compounds in the fruit wine are higher alcohols such as n-propanol, isobutanol, amyl alcohol and isoamyl alcohol, which define the taste and fruit aroma of the wine body, and the alcohol content is effectively increased after mixed fermentation through the synergistic effect between the Kluyveromyces pichia and the Saccharomyces cerevisiae, so that the unique flower aroma and fruit aroma of the fruit wine are endowed. Meanwhile, the mixed fermentation reduces the competition of assimilation nitrogen, and has important influence on the formation of higher alcohols. The mixed fermentation coffee peel wine has higher bioconversion efficiency, and the saccharomyces cerevisiae and non-saccharomycetes have metabolism in the wine body environment, so the application also provides different mixing ratios between the saccharomyces cerevisiae and the non-saccharomycetes, and the flavor characteristics of the fruit wine are enhanced.
The foregoing is merely a preferred embodiment of the present invention, and it should be noted that modifications and substitutions can be made by those skilled in the art without departing from the technical principles of the present invention, and these modifications and substitutions should also be considered as being within the scope of the present invention.
Claims (10)
1. The coffee peel wine making process with improved fragrance includes the following steps:
s1, mixing coffee peel and water in a ratio of 1:3 to 1:5, crushing, adding complex enzyme into the mixed solution for enzymolysis, and filtering to obtain coffee peel liquid;
s2, inoculating mixed bacteria with preset concentration into the coffee pericarp liquid to obtain pericarp fermentation liquid;
s3, placing the pericarp fermentation liquor in a first constant temperature incubator for primary fermentation and obtaining a wine sample;
and S4, placing the wine sample in a second constant temperature incubator for secondary fermentation, and finishing alcoholic fermentation after a preset period of time to obtain the coffee peel wine.
2. The method for producing coffee pericarp wine with improved aroma according to claim 1, wherein in step S2, the mixed bacteria include pichia kluyveri and saccharomyces cerevisiae.
3. The method for producing coffee cherry wine with improved aroma according to claim 2, further comprising the following in step S2:
the predetermined concentrationThe mixed bacteria of the degree are as follows: 1X 10 7c Kluyveromyces pichia pastoris liquid with ells/ml concentration and 1 multiplied by 10 7 Saccharomyces cerevisiae bacteria liquid with a concentration of cells/ml; or 1X 10 6 Kluyveromyces pichia pastoris liquid with cell/ml concentration and 1 multiplied by 10 7 Saccharomyces cerevisiae bacteria liquid with a concentration of cells/ml; or 1X 10 5 Kluyveromyces pichia pastoris liquid with cell/ml concentration and 1 multiplied by 10 7 Saccharomyces cerevisiae bacteria liquid with a concentration of cells/ml; or 1X 10 4 Kluyveromyces pichia pastoris liquid with cell/ml concentration and 1 multiplied by 10 7 Saccharomyces cerevisiae bacteria liquid with a concentration of cells/ml; or 1X 10 3 Kluyveromyces pichia pastoris liquid with cell/ml concentration and 1 multiplied by 10 7 Saccharomyces cerevisiae bacteria liquid with a concentration of cells/ml.
4. A method of making a coffee cherry wine having improved aroma according to claim 3, wherein said inoculating a predetermined concentration of a mixed bacteria into said coffee cherry liquid comprises at least:
will be 1X 10 7c Kluyveromyces pichia pastoris liquid with ells/ml concentration and 1 multiplied by 10 7 The mixed bacteria liquid of the Saccharomyces cerevisiae bacteria liquid with the concentration of cells/ml is inoculated into the treated coffee pericarp liquid with the inoculation amount of 2 percent.
5. The method for producing coffee pericarp wine with improved aroma according to claim 1, wherein in step S1, the adding complex enzyme for enzymolysis at least comprises the following steps:
the compound enzyme comprises pectase and cellulase, wherein the adding ratio of pectase to cellulase is 2:1, and the adding amount of the compound enzyme is 40-60ul/g.
6. The method for producing a coffee cherry wine for improving aroma according to claim 5, wherein after step S1, 400mg/kg sodium bisulphite is added to the coffee cherry liquid.
7. The method of producing a coffee cherry wine for improving aroma according to claim 6, wherein sucrose is added to the coffee cherry liquid before inoculation in step S2 to adjust the sugar content of the coffee cherry liquid to 10-20Brix.
8. The method for producing a coffee peel wine with improved aroma according to claim 1, wherein in step S4, the coffee peel wine is obtained by centrifuging the wine sample obtained by the secondary fermentation to remove yeast, and the coffee peel wine is stored in an environment of-20 ℃.
9. The method for producing coffee pericarp wine with improved aroma according to claim 1, wherein the first constant temperature incubator is set at 20-30 ℃; the set temperature of the second constant temperature incubator is less than the set temperature of the first constant temperature incubator.
10. A coffee peel wine, characterized in that it is made according to the method for making a coffee peel wine for improving aroma according to any one of claims 1 to 9.
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Citations (6)
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|---|---|---|---|---|
| CN103815474A (en) * | 2012-11-19 | 2014-05-28 | 傅琳 | Flavor coffee pericarp beverage |
| CN106281862A (en) * | 2016-10-14 | 2017-01-04 | 中国热带农业科学院香料饮料研究所 | The processing method of a kind of Coffee pulp and prepared Coffee pulp fermented wine |
| CN109593621A (en) * | 2019-01-16 | 2019-04-09 | 云南省德宏热带农业科学研究所 | Coffee fruit wine and its production method |
| CN114181843A (en) * | 2022-01-06 | 2022-03-15 | 西北农林科技大学 | Fermented pichia pastoris Z9Y-3 and fruit wine aroma enhancement brewing process thereof |
| CN115337238A (en) * | 2022-08-24 | 2022-11-15 | 广州环亚化妆品科技股份有限公司 | Preparation method and application of coffee fermented product |
| WO2023028616A1 (en) * | 2021-08-27 | 2023-03-02 | Compound Foods Inc. | Alternative coffee beverages |
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2023
- 2023-03-13 CN CN202310237150.3A patent/CN116286249A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815474A (en) * | 2012-11-19 | 2014-05-28 | 傅琳 | Flavor coffee pericarp beverage |
| CN106281862A (en) * | 2016-10-14 | 2017-01-04 | 中国热带农业科学院香料饮料研究所 | The processing method of a kind of Coffee pulp and prepared Coffee pulp fermented wine |
| CN109593621A (en) * | 2019-01-16 | 2019-04-09 | 云南省德宏热带农业科学研究所 | Coffee fruit wine and its production method |
| WO2023028616A1 (en) * | 2021-08-27 | 2023-03-02 | Compound Foods Inc. | Alternative coffee beverages |
| CN114181843A (en) * | 2022-01-06 | 2022-03-15 | 西北农林科技大学 | Fermented pichia pastoris Z9Y-3 and fruit wine aroma enhancement brewing process thereof |
| CN115337238A (en) * | 2022-08-24 | 2022-11-15 | 广州环亚化妆品科技股份有限公司 | Preparation method and application of coffee fermented product |
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