CN117586839A - Method for improving quality of red wine - Google Patents
Method for improving quality of red wine Download PDFInfo
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- CN117586839A CN117586839A CN202311782607.5A CN202311782607A CN117586839A CN 117586839 A CN117586839 A CN 117586839A CN 202311782607 A CN202311782607 A CN 202311782607A CN 117586839 A CN117586839 A CN 117586839A
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- MLFHJEHSLIIPHL-UHFFFAOYSA-N isoamyl acetate Chemical compound CC(C)CCOC(C)=O MLFHJEHSLIIPHL-UHFFFAOYSA-N 0.000 description 2
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- CITFYDYEWQIEPX-UHFFFAOYSA-N Flavanol Natural products O1C2=CC(OCC=C(C)C)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C=C1 CITFYDYEWQIEPX-UHFFFAOYSA-N 0.000 description 1
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- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
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- 239000001814 pectin Substances 0.000 description 1
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- 235000010987 pectin Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 235000009048 phenolic acids Nutrition 0.000 description 1
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- 230000035945 sensitivity Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
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- 150000001629 stilbenes Chemical class 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
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- 235000020097 white wine Nutrition 0.000 description 1
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
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
-
- 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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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Toxicology (AREA)
- Food Science & Technology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention provides a method for improving the quality of red wine, and relates to the technical field of foods. Comprising the following steps: crushing grape stalks, and then carrying out pulsed electric field treatment to obtain a treated matter; immersing the treated matter in carbon dioxide to obtain an immersed matter; removing grape residue in the immersed product, mixing with Saccharomyces cerevisiae, and fermenting with alcohol to obtain clear wine; mixing the clarified liquor with the wine coccus, and performing malic acid-lactic acid fermentation to obtain a fermented product; and subjecting the fermented product to intermittent pulsed electric field treatment. The invention is used for brewing red wine, can efficiently extract polyphenol and aroma components in raw materials, reduce acidity, improve quality of the wine and greatly shorten soaking time of the wine. The wine treated by the method has higher microbial stability and oxidation resistance, and the obtained wine has stable color, intense fruit fragrance and mellow taste. The invention shortens the brewing time of the wine, improves the production efficiency of the wine, and the obtained wine has better quality.
Description
Technical Field
The invention relates to the technical field of foods, in particular to a method for improving the quality of red wine.
Background
The wine is an alcoholic beverage with complex flavor, which is brewed by taking fresh grape or grape juice as a raw material and combining yeast and bacteria, and has the characteristics of strong fragrance, complex taste and favorability for human health. Wine brewing is a complex and time-consuming process, the quality of which is affected by many factors, such as the geographical environment in which the grapes are grown, the brewing process, the choice of starter, the ageing process and microbial spoilage.
In the wine brewing process, the process of soaking the raw materials has an important influence on the organoleptic quality of the wine. Compared with white wine, the red wine requires a longer time for raw material soaking treatment before fermentation, and the traditional carbon dioxide soaking is to put whole grape in CO 2 In the sealed container, the grape is subjected to anaerobic metabolism in the grape cells, and then is subjected to alcohol fermentation and subsequent processes, and as the fruit is subjected to intracellular metabolism and soaking under anaerobic conditions, a series of complex chemical changes can occur in the berry cells during the soaking process, including the conversion of a small amount of sugar into alcohol, the degradation of malic acid, the partial dissolution of pectin, proteolysis, the leaching and formation of secondary metabolites such as phenols, volatile compounds and the like. Compared with the traditional soaking process, the process can keep the nutrition components in the wine to the maximum extent and form special flavor substances. However, the integrity of grape raw materials needs to be ensured by conventional carbon dioxide impregnation, so that the difficulty in the harvesting and transportation processes of the grapes is increased, the grapes are easy to damage when the grape is stemmed and put into a fermentation tank, and the damaged grapes are subjected to alcoholic fermentation under the action of natural saccharomycetes existing on the surfaces of grape skins, so that the impregnation effect of the carbon dioxide is affected. In addition, carbon dioxide infusion brewing generally requires 5-7 days, which makes the infusion time too long, and some bad tannins can enter the leaching solution to affect the quality of the wine body. Therefore, improving the extraction efficiency of polyphenols and aroma components in the brewing process and thus improving the quality of wine is a problem to be solved by the wine industry.
The newly brewed wine body is sour and astringent in general taste, turbid in wine liquid, dark in color and luster and poor in stability, and needs to be aged for a long time, and oxidation reduction, esterification, condensation, polymerization and other reactions are carried out in the wine liquid to enable the quality of the wine to be better. The ageing process is critical for quality improvement in wine production, and the traditional ageing method is to store newly brewed wine in a oak barrel, and store the wine in a cellar for several months to several years to finally obtain the wine. Although the natural ageing can improve the quality of the wine, the natural ageing has long period and high cost and is easy to be influenced by microorganisms, thereby influencing the production capacity and economic benefit of enterprises. Therefore, the method has important significance for the wine production by accelerating the aging of the wine, shortening the aging period and reducing the production cost.
In addition, the wine brewing process is susceptible to spoilage microorganisms, resulting in increased levels of wine volatile acids (D-lactic and acetic acid), producing a pungent acetum, nutty or apple taste, thereby altering the organoleptic properties of the wine and reducing the commodity value of the wine. The common spoilage microorganisms in wine are mainly yeasts, lactic acid bacteria and acetic acid bacteria, which are part of the natural microbiota of grape skin, and as the raw materials in the brewing process of wine have no cleaning and sterilizing processes, these microorganisms can be broken down with the grapes into the alcoholic fermentation environment. The growth of these natural microbiota can limit the development of the starter additive to the wine, resulting in a quality change of the final wine. SO (SO) 2 Is currently the most commonly used additive for controlling spoilage microorganisms in wine, SO 2 As an antibacterial agent, it can inhibit the growth of undesirable yeast and bacteria during fermentation process, and prevent the spoilage of wine during production and storage, but different microorganism strains are used for SO 2 Has a large difference in sensitivity and must be maintained at a certain concentration of free SO 2 Has inhibiting effect on SO 2 Is commonly used at various stages of the brewing process (after breaking up the material, before fermentation, before bottling), and thus leads to SO 2 Excessive addition can cause unpleasant taste to the wine and even negatively affect the health of the consumer, including allergic reactions, headache, asthma, and abdominal pain. Therefore, the brewing is more natural, no chemical substances are added, and the absolute healthy product meets the requirements of wine consumers.
In recent years, researchers have adopted various physical and chemical methods to optimize the wine brewing process to obtain a better quality wine. Chinese patent (CN201710542769. X) discloses a method for brewing wine by carbon dioxide low-temperature soaking, which has the defects that the soaking time of carbon dioxide is 5-7 d, the required soaking time is long, bad tannins possibly enter wine bodies to influence the flavor of the wine, the temperature is required to be maintained at 3-10 ℃ in the brewing process, and the requirement on the temperature is high and the control is not easy. Chinese patent (CN 111925880A) discloses a brewing method of sulfur-free red wine, which comprises the steps of freezing grape particles, sterilizing and soaking by using high-density carbon dioxide, so that the method is complex in operation and requires a special reaction kettle to carry out high-density carbon dioxide treatment. Chinese patent (CN 116144437A) discloses a brewing method for enhancing the complexity of grape wine, which has the defects that the brewing process needs to be subjected to alcoholic fermentation and secondary fermentation, malic acid fermentation and clarification, and then the brewing is carried out, the whole brewing process needs about 15 months, and the production efficiency is low.
Disclosure of Invention
In order to solve the problems, the invention provides a method for improving the quality of red wine, which utilizes a pulse electric field to cooperate with high-pressure carbon dioxide soaking for a wine brewing process, solves the problem of influence of broken grape skin on carbon dioxide soaking in wine brewing, shortens the soaking and ageing time of the wine, and improves the production efficiency of the wine.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a method for improving the quality of red wine, which comprises the following steps:
1) Crushing grape stalks, and then carrying out pulsed electric field treatment to obtain a treated matter;
2) Carrying out carbon dioxide impregnation on the treated matter obtained in the step 1) to obtain an impregnated matter;
3) Removing grape residue in the immersed product obtained in the step 2), and then mixing with saccharomyces cerevisiae for alcoholic fermentation to obtain clarified liquor;
4) Mixing the clarified wine liquid obtained in the step 3) with wine coccus and then carrying out malic acid-lactic acid fermentation to obtain a fermented product;
5) Performing intermittent pulsed electric field treatment on the fermented product obtained in the step 4) to obtain an intermittent treated product;
6) Filtering the intermittent treatment product obtained in the step 5), wherein the obtained filtrate is red wine.
Preferably, the conditions of the pulsed electric field treatment in step 1) include: the pulse intensity is 15-25 kV/cm, the pulse frequency is 600-1000 Hz, the pulse width is 40-60 mu s, and the pulse time is 6.0ms.
Preferably, the conditions of the carbon dioxide impregnation in the step 2) include: the temperature is 8-18 ℃, the time is 18-48 h, and the pressure is 20-45 MPa.
Preferably, the added amount of the saccharomyces cerevisiae in the step 3) is 0.5g/L.
Preferably, the conditions of the alcoholic fermentation in the step 3) include: the temperature is 20-28 ℃, the time is 8d, and stirring is carried out for 1 time a day.
Preferably, the adding amount of the wine coccus in the step 4) is 0.01g/L.
Preferably, the conditions of the malic acid-lactic acid fermentation in the step 4) include: the temperature is 20-25 ℃ and the time is 12-18 d.
Preferably, the conditions of the intermittent pulsed electric field treatment in the step 5) include: the pulse intensity is 20-25 kV/cm, the pulse frequency is 500-800 Hz, the treatment times are 60-100 times, and the interval time is 30-60 s each time.
Preferably, the pore size of the filter membrane used in the filtering in the step 6) is 0.25-0.45 μm.
Preferably, the variety of the grapes in the step 1) comprises muscat grapes.
The beneficial effects are that:
1. the grape raw material is immersed and treated by using a pulsed electric field in cooperation with high-pressure carbon dioxide in the raw material pretreatment stage to obtain an extract. The integrality of grape raw materials needs to be ensured to traditional carbon dioxide flooding, and this can make the grape gather and the transportation degree of difficulty increase, and the grape causes the grape damage easily when removing the stalk and packing into the fermentation cylinder, and the grape of damage can carry out alcoholic fermentation at the natural saccharomycete effect that grape skin surface exists to influence the flooding effect of carbon dioxide. In addition, carbon dioxide infusion brewing generally requires 5-7 days, which makes the infusion time too long, and some bad tannins can enter the leaching solution to affect the quality of the wine body. The pulsed electric field pre-treatment of the grape raw material causes electroporation of plant cells, which increases the permeability of cell membranes to ions and macromolecules, thereby promoting transfer of intracellular substances polyphenol substances (phenolic acids, flavanols, flavonols, anthocyanins, stilbenes, tannins), esters (isoamyl acetate, hexyl acetate, ethyl laurate) from grape skin and grape seeds into the grape extract during the carbon dioxide impregnation process. Compared with the traditional dipping process, the method can greatly shorten the dipping time of the grapes, improve the dipping efficiency and obtain higher polyphenol substances and aroma components. In addition, under the action of the pulsed electric field, potential difference is formed on the microbial cell membrane, the permeability of the cell membrane is increased or electroporation is carried out, so that liquid in the cell is lost, and further, the natural microorganisms existing on the grape epidermis are deactivated, and the grape wine cannot be polluted and alcoholic fermentation is carried out in the soaking process.
2. The intermittent pulse electric field is used for treating the wine before ageing the wine, so that the effective collision of molecules in the wine is accelerated, the chemical reaction rates of oxidation reduction, esterification, condensation, polymerization and the like are improved, and various microorganisms in the wine are inactivated to stop fermentation. Compared with the traditional ageing process, the ageing time is shortened, and the microbial stability of the wine in the ageing process is enhanced.
The invention is used for brewing red wine, can efficiently extract polyphenol and aroma components in raw materials, reduce acidity, improve quality of the wine and greatly shorten soaking time of the wine. The wine treated by the method has higher microbial stability and oxidation resistance, and the obtained wine has stable color, intense fruit fragrance and mellow taste. The invention shortens the brewing time of the wine, improves the production efficiency of the wine, and the obtained wine has better quality. The method does not need to add exogenous substances to increase the risk of chemical pollution of the wine, has the advantages of low equipment investment cost, simple operation, easy control, low energy consumption and high efficiency, and can realize large-scale industrial production.
Detailed Description
The invention provides a method for improving the quality of red wine, which comprises the following steps:
1) Crushing grape stalks, and then carrying out pulsed electric field treatment to obtain a treated matter;
2) Carrying out carbon dioxide impregnation on the treated matter obtained in the step 1) to obtain an impregnated matter;
3) Removing grape residue in the immersed product obtained in the step 2), and then mixing with saccharomyces cerevisiae for alcoholic fermentation to obtain clarified liquor;
4) Mixing the clarified wine liquid obtained in the step 3) with wine coccus and then carrying out malic acid-lactic acid fermentation to obtain a fermented product;
5) Performing intermittent pulsed electric field treatment on the fermented product obtained in the step 4) to obtain an intermittent treated product;
6) Filtering the intermittent treatment product obtained in the step 5), wherein the obtained filtrate is red wine.
The invention carries out pulse electric field treatment after grape stem removal and crushing to obtain a treated matter.
In the present invention, the variety of grapes preferably includes muscat grapes. In the present invention, the conditions of the pulsed electric field treatment preferably include: the pulse intensity is 15-25 kV/cm, the pulse frequency is 600-1000 Hz, the pulse width is 40-60 mu s, and the pulse time is 6.0ms.
The present invention impregnates the treated article obtained with carbon dioxide to obtain an impregnated article. In the present invention, the conditions for the carbon dioxide impregnation preferably include: the temperature is 8-18 ℃, the time is 18-48 h, and the pressure is 20-45 MPa.
The invention removes grape residue in the obtained immersed material, and then mixes the immersed material with saccharomyces cerevisiae for alcoholic fermentation to obtain clarified liquor. The source of the saccharomyces cerevisiae is not particularly limited, and conventional strains are adopted. In the present invention, the addition amount of the Saccharomyces cerevisiae is preferably 0.5g/L. In the present invention, the conditions of the alcoholic fermentation preferably include: the temperature is 20-28 ℃, the time is 8d, and stirring is carried out for 1 time a day.
The invention mixes the obtained clarified wine with the wine coccus and then carries out malic acid-lactic acid fermentation to obtain the ferment. The source of the wine coccus is not particularly limited, and the wine coccus is prepared by adopting conventional strains. In the present invention, the amount of the alcoholic component added is preferably 0.01g/L. In the present invention, the conditions of the malic acid-lactic acid fermentation preferably include: the temperature is 20-25 ℃ and the time is 12-18 d.
The invention carries out intermittent pulse electric field treatment on the obtained fermented product to obtain an intermittent treated product. In the present invention, the conditions of the intermittent pulsed electric field treatment preferably include: the pulse intensity is 20-25 kV/cm, the pulse frequency is 500-800 Hz, the treatment times are 60-100 times, and the interval time is 30-60 s each time.
The intermittent treatment material is filtered, and the obtained filtrate is red wine. In the present invention, the pore size of the filter membrane used for filtration is preferably 0.25 to 0.45. Mu.m.
The present invention will be described in detail with reference to examples for further illustration of the invention, but they should not be construed as limiting the scope of the invention.
Example 1
A method for improving the quality of red wine comprises the following steps:
1) Selecting muscat grapes as raw materials, strictly screening the raw materials, selecting the grapes with high maturity and good coloration, and removing bad fruits;
2) After grape stem removal and crushing, the raw materials are treated by using a pulse electric field, the temperature is controlled at 6 ℃, and the treatment parameters of the pulse electric field are as follows: pulse intensity is 25kV/cm; pulse frequency 1000Hz; pulse width 60 μs; pulse time 6.0ms;
3) Filling carbon dioxide gas in a fermentation tank to completely exhaust air in the tank, feeding the treated grape raw material into the fermentation tank, maintaining the anaerobic environment of the fermentation tank, wherein the pressure in the fermentation tank is 35MPa, the process control temperature is 8 ℃, and the soaking time is 36h;
4) Filtering the obtained grape extract to remove grape residue, adding Saccharomyces cerevisiae at a concentration of 0.5g/L for alcoholic fermentation, and fermenting at 25deg.C for 8d to obtain wine;
5) Clarifying and pouring the obtained wine, adding wine coccus according to 0.01g/L, performing malic acid-lactic acid fermentation, and fermenting at 25deg.C for 12d;
6) After the fermentation of the malic acid-lactic acid of the wine is finished, the intermittent pulse electric field is used for treating the wine, and the parameters of the pulse electric field treatment are as follows: pulse intensity is 20kV/cm; pulse frequency 600Hz; the treatment times are 60 times; interval time 30s; filtering the wine after malic acid-lactic acid fermentation by adopting a film of 0.45 mu m, and ageing for 1 month at the temperature of 12 ℃ to obtain the aged wine.
Example 2
A method for improving the quality of red wine comprises the following steps:
1) Selecting muscat grapes as raw materials, strictly screening the raw materials, selecting the grapes with high maturity and good coloration, and removing bad fruits;
2) The grape stem is removed and crushed, then pulse electric field treatment is used, the temperature is controlled at 12 ℃, and the parameters of the pulse electric field treatment are as follows: pulse intensity is 20kV/cm; pulse frequency 800Hz; pulse width 50 μs; pulse time 6.0ms;
3) Filling carbon dioxide gas in a fermentation tank to completely exhaust air in the tank, feeding the treated grape raw material into the fermentation tank, maintaining the anaerobic environment of the fermentation tank, controlling the temperature at 8 ℃, soaking for 48 hours, and keeping the pressure in the fermentation tank at 30MPa;
4) Filtering the obtained grape extract to remove grape residue, adding Saccharomyces cerevisiae at a concentration of 0.5g/L, performing alcoholic fermentation, and fermenting at 25deg.C for 8d;
5) Clarifying and pouring the obtained wine, adding wine coccus according to 0.01g/L to perform malic acid-lactic acid fermentation, and fermenting at 23deg.C for 18d;
6) After the fermentation of the malic acid-lactic acid of the wine is finished, the intermittent pulse electric field is used for treating the wine, and the parameters of the pulse electric field treatment are as follows: pulse intensity is 25kV/cm; pulse frequency 800Hz; the treatment times are 80 times; the interval time is 60s; filtering the fermented wine with 0.25 μm membrane, and aging at 15deg.C for 1 month to obtain aged wine.
Example 3
A method for improving the quality of red wine comprises the following steps:
1) Selecting muscat grapes as raw materials, strictly screening the raw materials, selecting the grapes with high maturity and good coloration, and removing bad fruits;
2) The grape is treated by a pulse electric field after stem removal and crushing, and the temperature is controlled at 8 ℃; the pulse electric field treatment parameters are as follows: pulse intensity is 15kV/cm; pulse frequency 600Hz; pulse width 40 μs; pulse time 6.0ms;
3) Filling carbon dioxide gas in a fermentation tank to completely exhaust air in the tank, feeding the treated grape raw material into the fermentation tank, maintaining the anaerobic environment of the fermentation tank, controlling the temperature at 12 ℃, soaking for 18h, and keeping the pressure in the fermentation tank at 45MPa;
4) Filtering the obtained grape extract to remove grape residue, adding Saccharomyces cerevisiae at a concentration of 0.5g/L, performing alcoholic fermentation, and fermenting at 28deg.C for 8d;
5) Clarifying and pouring the obtained wine, adding wine coccus according to 0.01g/L to perform malic acid-lactic acid fermentation, and fermenting at 25deg.C for 14d;
6) After the fermentation of the malic acid-lactic acid of the wine is finished, the intermittent pulse electric field is used for treating the wine, and the parameters of the pulse electric field treatment are as follows: pulse intensity is 20kV/cm; pulse frequency 500Hz; the treatment times are 100 times; the interval time is 60s; filtering the obtained wine liquor, and ageing for 45d at 12 ℃ to obtain the aged wine.
Comparative example 1
The difference from example 1 is that the grape was not treated with a pulsed electric field after the stem removal and crushing, directly cold-immersed in a fermenter filled with carbon dioxide gas for 5d, and then fermented. The remainder was the same as in example 1.
Comparative example 2
The difference from example 2 is that the wine was not treated with an intermittent pulsed electric field, and the wine obtained after the end of the malic acid-lactic acid fermentation was naturally aged at 12℃for 1 month, 6 months, and 1 year, respectively, to obtain aged wine. The remainder was the same as in example 2.
Comparative example 3
The difference from example 3 is that carbon dioxide vent air was filled in the fermenter and the pressure in the fermenter was maintained at 20MPa. The remainder was the same as in example 3.
Table 1 shows the parameters of the wines of the ageing of example 1.
Table 1 example 1 wines parameters of aged wine
As is clear from Table 1, the color stability of the wine body treated by the method is better, the components such as phenols and esters are obviously increased, the content of irritants such as volatile acid, fusel oil and biogenic amine is reduced, the common harmful microorganisms in the production of wine such as saccharomycetes, lactobacillus and acetic acid bacteria are obviously reduced, and the obtained wine has better quality.
The index detection methods are supplemented as follows:
pH: measurement using a pH meter
Color intensity, hue: the CIELab color space method detects the color of red wine.
Total acid, volatile acid, phenolic acid, anthocyanin, flavonoid, ester, fusel oil and biogenic amine: and analyzing and detecting the content of various substances in the obtained aged wine by adopting GC-MS.
Yeast, lactic acid bacteria, acetic acid bacteria: counting by using a plate counting agar culture medium, wherein the saccharomycete culture medium is YGC solid culture medium; the lactobacillus culture medium is PDA solid culture medium; the acetic acid bacteria culture medium is MRS solid culture medium. Counts after incubation under appropriate conditions.
Table 2 shows the parameters of the aged wine of example 2 and comparative example 2
As is clear from Table 2, the wine body treated by the method has more stable color, obviously increased components such as phenolic substances, esters and the like, reduced pungent components such as acid, fusel oil, biogenic amine and the like, has the characteristic fragrance of naturally aged wine, has soft and fine taste, and achieves the quality of wine aged for more than 1 year.
Table 3 shows the parameters of the wines of example 3 and comparative example 3
As can be seen from Table 3, the treatment of the wine by the present invention enhances the pressure of carbon dioxide in the fermentation tank, is more favorable for leaching of phenols and aroma substances in the grape, has better color and luster, and improves the quality of the wine.
Therefore, the invention can be used for brewing the red wine, can efficiently extract polyphenol and aroma components in the raw materials, reduce acidity, improve the quality of the wine and greatly shorten the soaking time of the wine. The wine treated by the method has higher microbial stability and oxidation resistance, and the obtained wine has stable color, intense fruit fragrance and mellow taste. The invention shortens the brewing time of the wine, improves the production efficiency of the wine, and the obtained wine has better quality. The method does not need to add exogenous substances to increase the risk of chemical pollution of the wine, has the advantages of low equipment investment cost, simple operation, easy control, low energy consumption and high efficiency, and can realize large-scale industrial production.
Although the foregoing embodiments have been described in some, but not all, embodiments of the invention, it should be understood that other embodiments may be devised in accordance with the present embodiments without departing from the spirit and scope of the invention.
Claims (10)
1. A method for improving the quality of red wine, comprising the steps of:
1) Crushing grape stalks, and then carrying out pulsed electric field treatment to obtain a treated matter;
2) Carrying out carbon dioxide impregnation on the treated matter obtained in the step 1) to obtain an impregnated matter;
3) Removing grape residue in the immersed product obtained in the step 2), and then mixing with saccharomyces cerevisiae for alcoholic fermentation to obtain clarified liquor;
4) Mixing the clarified wine liquid obtained in the step 3) with wine coccus and then carrying out malic acid-lactic acid fermentation to obtain a fermented product;
5) Performing intermittent pulsed electric field treatment on the fermented product obtained in the step 4) to obtain an intermittent treated product;
6) Filtering the intermittent treatment product obtained in the step 5), wherein the obtained filtrate is red wine.
2. The method according to claim 1, wherein the conditions of the pulsed electric field process of step 1) include: the pulse intensity is 15-25 kV/cm, the pulse frequency is 600-1000 Hz, the pulse width is 40-60 mu s, and the pulse time is 6.0ms.
3. The method according to claim 1, wherein the conditions of the step 2) carbon dioxide impregnation include: the temperature is 8-18 ℃, the time is 18-48 h, and the pressure is 20-45 MPa.
4. The method according to claim 1, wherein the added amount of the saccharomyces cerevisiae in the step 3) is 0.5g/L.
5. The method according to claim 1, wherein the conditions of the alcoholic fermentation of step 3) include: the temperature is 20-28 ℃, the time is 8d, and stirring is carried out for 1 time a day.
6. The method according to claim 1, wherein the adding amount of the wine coccus in the step 4) is 0.01g/L.
7. The method according to claim 1, wherein the conditions of the step 4) malic acid-lactic acid fermentation comprise: the temperature is 20-25 ℃ and the time is 12-18 d.
8. The method of claim 1, wherein the conditions of step 5) of the intermittent pulsed electric field treatment include: the pulse intensity is 20-25 kV/cm, the pulse frequency is 500-800 Hz, the treatment times are 60-100 times, and the interval time is 30-60 s each time.
9. The method according to claim 1, wherein the pore size of the filter membrane used in the filtering in the step 6) is 0.25-0.45 μm.
10. The method of claim 1, wherein the variety of grapes of step 1) comprises muscat.
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