CN1297649C - Malic acid lactic acid fermentation technology for low-alcoholic foamed apple wine - Google Patents
Malic acid lactic acid fermentation technology for low-alcoholic foamed apple wine Download PDFInfo
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Abstract
The present invention relates to a malic acid lactic acid fermentation technology for low-alcoholicity foamed apple wine, which belongs to the technical field of the brewage of apple wine. The present invention adopts raw apple juice or concentrated apple juice as a raw material for the former fermentation of yeast fermentation in the brewage process of the apple wine, and apple wine yeast CCTCC. NO. M201022 is added to carry out the former fermentation; the malic acid lactic acid fermentation is orderly carried out after the former fermentation is ended; an inoculated bacterial strain is oenococcus oeni as a lactic acid bacterium determining the initial total acid concentration, the inoculum size, the fermentation temperature and the fermentation time of the malic acid lactic acid fermentation. The ordered malic acid lactic acid fermentation is carried out with the set technological parameters by using the oenococcus oeni as the bacterial strain of the malic acid lactic acid fermentation to obtain the low-alcoholicity foamed apple wine product with the alcoholicity of only 316 mg/L more or less (3 to 4DEG). The low-alcoholicity foamed apple wine has the advantages of soft, smooth and refreshing mouth feel, and high biological stability. The present invention has very high economical benefits and social benefits for the development and the utilization of apple resources in China, the fine and deep processing of apples and the production of the superior quality apple wine adapting to market requirements.
Description
Technical field
A kind of malolactic fermentation technology of low alcoholic foamed apple wine relates to the technology and brewing technology of hard cider.
Background technology
Hard cider be a class by Sucus Mali pumilae or concentrated Succus Mali pumilae fermentation form, alcoholic fruit wine, be divided into the wine of going with rice or bread, extraordinary hard cider (comprising fizz and apple Liquor) and mixed type (low light) wine three classes, it is to be only second to second largest fruit wine type vinous in the world.These several years domestic is that the hard cider production development of raw material is very fast with the apple, and annual production is about 8500 tons.Yet, the hard cider wine degree of producing is mostly at 11-13% (v/v) at present, higher relatively, people's consumption is mainly to go with rice or bread, minuent is bubbled, tasty and refreshing hard cider (cider) not only can satisfy the demands of consumers, and can solve problems such as China's apple surplus and apple deep processing again so develop.
" Cider " has been an important class in the alveolitoid hard cider, is minuent, the fizzy hard cider that forms with new fruit drink or fruit juice concentrate fermentation.The characteristics of Cider are that the wine degree is lower, are rich in CO in the wine again
2, have bubbling character and salubrious sense, so liked by consumers in general.The raising that quality of the life is required along with people and the development in market, the cider hard cider must become a kind of trend of people's consumption.
The key point of hard cider (cider) brewing technique comprises: 1. apple raw material and fermented bacterium; 2. Production Technology of Apple Wine method and processing parameter; 3. the ferment biologically stable problem in later stage.According to common classification in the world, the raw material apple of brewageing hard cider can be divided into acrid (Sharp), picric acid (Bittersharp), bitter sweet (Bittersweet) and sweet (Sweet) apple four big classes.China's apple principal item comprise Fuji apple, state's light, Red Star, loud, high-pitched sound, golden hat, Qiao Jinna, red banana and blue or green banana etc., belong to the edible sweets kind of low acid, be different from the acrid and picric acid type apple variety of the brew hard cider of external special use.We have selected a kind of saccharomyces cidri of special use for use, are specifically designed to the fermentation brew hard cider of homemade edible sweets kind apple, see Chinese patent 01127081.0, preferably resolve the problem of homemade apple raw material and fermented bacterium.In addition, in order to solve the influence that these factors bring for cider local flavor and quality, external most of EnologistWinemakers are the employing malolactic fermentation in the brewageing of cider.Malolactic fermentation (malolactic fermentation, be called for short MLF) be important Secondary Fermentation process during modern fruit wine is produced, this process is under the effect of milk-acid bacteria malolactic acid enzyme, directly L MALIC ACID (diprotic acid) is transformed into L-lactic acid (monoprotic acid) and discharges CO
2, this conversion process is shown below.
The tartaric acid lactic fermentation has important effect in brewing fruit wine, mainly contain: 1. malolactic fermentation helps the improvement of fruit wine taste.Because it is different that oxysuccinic acid and lactic acid show,, make it soft, mellow and full so pass through the sour and astringent and harsh feeling that malolactic fermentation can reduce living fruit wine on sense organ; 2. can realize the acid of falling of fruit wine by malolactic fermentation, make the fruit wine pH that adopts acrid berry to brewage raise; 3. fruit wine is not easy to have been improved the biologically stable of fruit wine by living contaminants behind malolactic fermentation.
During actual fruit wine was produced, malolactic fermentation was difficult to be well controlled.Since spontaneous malolactic fermentation trigger and fermentation time on uncertain, so at modern distillery, mostly adopting directly, the interpolation milk-acid bacteria triggers malolactic fermentation.Adopt this mode not only can finish malolactic fermentation at short notice, and can control the quality of malolactic fermentation, make the complicacy that mouthfeel is soft, increase fruital and fragrance by the specific flavour substances that milk-acid bacteria forms.Since Pilone in 1972 and the research of Kunkee this respect, existing a large amount of leuconostoc oenos starter.Why only adopting leukonid as starter, is because Nelssen etc. from through in the isolated milk-acid bacteria the grape wine of European countries such as the method for MLF, meaning, has 77% to belong to leuconos toc.In addition, because leukonid can anti-low pH and high ethanol concn, therefore no matter be that it is common bacterial strain in the MLF that spontaneous fermentation or artificial inoculation are carried out.But, Simona Guerrini etc. find to have in leuconos toc 60% bacterial strain can produce materials such as histamine, putrescine under study for action, this and thought before that the viewpoint that leuconos toc does not mostly produce amine substance was inconsistent, in view of amine substance in the wine is unfavorable for people's health, so people should be whether producing amine as an index when selecting starter.
Because malolactic fermentation is to begin to carry out after preceding ferment finishes, so growth of milk-acid bacteria and metabolism all are subjected to the influence of each factor of hard cider wine body to a great extent, as SO2, alcoholic strength, pH, temperature etc.Add that China's apple acid content is lower, the technology of its malolactic fermentation has its unique feature, malolactic fermentation can be subjected to the restriction of a lot of conditions in the actual production, and we screen the former wine that a strain is suitable for after the saccharomyces cidri CCTCC.NO.M201022 fermentation and carry out the bacterial strain of malolactic fermentation again and determine that its order technological condition for fermentation is very important to the production of China's hard cider.
Summary of the invention
The malolactic fermentation technology that the purpose of this invention is to provide a kind of low alcoholic foamed apple wine, the present invention is a raw material with the Sucus Mali pumilae of the edible sweets kind apple of homemade low acid, add saccharomyces cidri CCTCC.NO.M201022 and carry out preceding ferment fermentation, adopt the suitable malolactic fermentation bacterial strain of a strain again and determine its order technological condition for fermentation.
Technical scheme of the present invention: adopting apple fumet or concentrated Succus Mali pumilae with the edible sweets kind apple of homemade low acid at the preceding ferment of saccharomyces cidri fermentation is raw material, add saccharomyces cidri CCTCC.NO.M201022 and carry out preceding ferment fermentation, after preceding ferment finishes, order is carried out malolactic fermentation, the bacterial classification of inoculation is milk-acid bacteria leuconostoc oenos (Oenococcus oeni), initial total acid concentration of malolactic fermentation is 6.37g/L～4.72g/L, and inoculum size is 6～7% to be that the initial inoculation cell density reaches 6 * 10
5Cfu/ul, 20～25 ℃ of leavening temperatures, fermentation time 12～15 days.Milk-acid bacteria leuconostoc oenos (Oenococcus oeni) is CECT 4727 or CECT 4730 or CCRC 14062 etc.
Preceding ferment technology, brewing materials is apple fumet or the concentrated Succus Mali pumilae that the edible sweets kind apple of homemade low acid is squeezed the juice and obtained, fruit juice is diluted, make solid concentration at 13-14 °, total acid transfers to oxysuccinic acid and counts 5g/l, and preceding ferment leavening temperature adopts 15～20 ℃ of low temperature fermentations, fermentation time 15 days, ferment end ethanol concn volume ratio is 5-6% before the control, after the fermentation ends, and separated yeast.
Malolactic fermentation
Bacterial classification
Usually add milk-acid bacteria in the fruit wine production and carry out malolactic fermentation, the standard of the malolactic acid bacterial strain that a strain is good can have in simple terms: 1. can good growth 2. have suitable malolactic acid conversion capability 3. to help hard cider aesthetic quality's raising in hard cider.The milk-acid bacteria that the present invention adopts is leuconostoc oenos (Oenococcus oeni), is CECT 4727 or CECT 4730 or CCRC 14062 etc.
Substratum and culture condition
Milk-acid bacteria storage medium: the MRS substratum that is improvement, as follows in g % composition: Tryptones 1, import yeast powder 0.5, glucose 1, fructose 0.5, MgSO47H2O 0.02, and MnSO4H2O 0.005, dibasic ammonium citrate 0.35, hydrochloric acid-L-halfcystine 0.05, Tween-80 1ml, tomato juice 100ml, pH 4.8;
Malolactic fermentation milk-acid bacteria seed substratum: Sucus Mali pumilae is adjusted to 13～14 °+0.05% yeast powder.
Milk-acid bacteria slant culture condition: 30 ℃ of culture temperature, anaerobism was cultivated 4-5 days; Anaerobism is cultivated, and fills CO2 gas once every 12 hours, inflationtime 30min.
Lactobacillus-fermented seed culture condition: 30 ℃ of culture temperature, cultivate 4-5 days to reach stationary phase.
The parameter of milk-acid bacteria O.oeni malolactic fermentation (MLF) in low alcoholic foamed apple wine (Cider) is determined that employing is fermented in proper order under the unit cell density and is helped improving fermentation rate, oxysuccinic acid degradation rate maximum, soft index is the highest, soft index is high more, show that taste is satisfactory, pure and mild and flavor is long, this point is consistent with sense organ taste's result.By comprehensive relatively fermentation mode, the discovery needed fermentation time that ferments in proper order is the shortest, and it is minimum to generate the acetate amount, and the soft index of fermentation ends is the highest, so the MLF of cider should adopt this vaccination ways.
Different initial total acid concentrations are to the influence of malolactic fermentation
Malic acid concentration is high more, helps the degraded of milk-acid bacteria O.oeni to oxysuccinic acid more, and its oxysuccinic acid degradation rate increases.When cider system acidity is high more, be unfavorable for the generation of acetate more.When total acid concentration during at 8.53g/l and 6.37g/l, MLF fermentation back wine sample acetic acid concentration is compared respectively according to high 61.9mg/l and 29.14mg/l, but when total acid during at 4.72g/l, its acetic acid concentration has increased 391.47mg/l.
Under the initial malic acid concentration of difference, organic acid is formed bigger change, quinic acid concentration rises and descends along with malic acid concentration, declines by a big margin, and this result might be that the oxysuccinic acid of high density has stoped the metabolism of other approach and caused quinic acid concentration to reduce.
The different vaccination amount is to the influence of malolactic fermentation
In actual production, malolactic fermentation is difficult to trigger, so the wine brewing slip-stick artist is usually by increasing the triggered time that the lactobacillus inoculum amount reduces fermentation.But too high inoculum size may make cider have bad mouthfeel because of acetic acid content is too high behind MLF.When inoculum size greater than 6 * 10
5During cfu/ml, for the almost not influence of carrying out of MLF, the oxysuccinic acid degradation rate is more or less the same.By experiment, find that the inoculum size of milk-acid bacteria is high more, the concentration of acetate is also just high more after the fermentation ends, change to 10% the process from 6% in inoculum size, the concentration of acetate has increased nearly one times, so in order to improve the quality of hard cider, strict control inoculum size.Under the situation that malolactic fermentation carries out smoothly, adopt less inoculum size to help improving the local flavor of hard cider, soft index raises, and (the initial inoculation cell density reaches 6 * 10 finally to adopt inoculum size 6～7%
5Cfu/ml).
The different fermentations temperature is to the influence of malolactic fermentation
Under the situation of identical inoculum size, temperature is high more, and milk-acid bacteria O.oeni growth is fast more, the needed time of MLF is short more, when temperature during greater than 20 ℃, MLF only needs 9 days, and the oxysuccinic acid degradation rate also reaches 493.92mg/ld (20 ℃) and 490.81mg/ld (25 ℃) respectively.Yet temperature is high more, and the acetate that fermentation produces also increases, and especially working as leavening temperature is 25 ℃, and acetic acid content has reached 500.13mg/l behind MLF.From soft index variation, when temperature during at 20 ℃, soft index value is 3.76, than having raise 2.45 before the MLF fermentation.
Though low temperature is unfavorable for the growth of milk-acid bacteria, but help reducing the generation of acetate, and low temperature fermentation helps keeping the aroma substance of hard cider, thus the integrated survey temperature to the influence of MLF, the present invention finally selects 20～25 ℃ of leavening temperatures as MLF for use.
Fermentation time is to the influence of hard cider malolactic fermentation
In hard cider malolactic fermentation process, the length of fermentation time affects the degree of fermentation, and the degree of fermentation affects organic acid variation in the wine again, and apparent, it is not thorough to ferment, and the content of oxysuccinic acid is certainly than the malic acid concentration height completely that ferments.Along with the increase of fermentation time, the oxysuccinic acid degradation rate reduces gradually, so can think that the degradation period of oxysuccinic acid mainly is an earlier fermentation.
The long sense organ local flavor that is unfavorable for hard cider of fermentation time.From soft index variation, the soft index that fermented 12 days and fermented 15 days remains unchanged substantially, so also can judge the long also not contribution of sense organ to cider of fermentation time, is 12～15 days so the present invention selects the fermentation time of malolactic acid.
Beneficial effect of the present invention: the present invention is directed to the edible sweets kind that the most of apple varieties of China all belong to low acid, be different from and be exclusively used in the acrid of brew hard cider and picric acid type apple variety abroad.We have selected a kind of saccharomyces cidri of special use for use, are used for the fermentation brew hard cider of the edible sweets kind apple of homemade low acid, see Chinese patent 01127081.0, preferably resolve the problem of homemade apple raw material and fermented bacterium.O.oeni is a kind of good malolactic fermentation bacterial strain, and its concrete application art at cider is determined that alcoholic foamed apple wine carries out the processing parameter of malolactic fermentation.
Employing is fermented in proper order in the MLF fermenting process, and to produce acetate minimum, only increased 70.25mg/l; And the oxysuccinic acid degradation rate reaches the highest under this mode, is 419.79mg/ld; Compare through the MLF to the different fermentations temperature, find that temperature is high more, the acetate amount that fermentation produces is also high more, but considers that simultaneously low temperature can prolong fermentation time, and finally selecting best leavening temperature is 20 ℃; Under these processing condition fermentation time is studied determining, the result shows that fermentation can finish MLF in 12 days, and the acetic acid concentration of final cider only is 316.38mg/l; When the lactobacillus inoculum amount is 6 * 10
5During cfu/ml, can carry out malolactic fermentation smoothly, and find that the acetate amount that produces in the big more MLF process of inoculum size is also big more; O.oeni is better to the conversion capability of oxysuccinic acid, and the initial total acid that ferments can both be finished malolactic fermentation smoothly below 6.37g/l.To the development and use of China's apple resource, carry out the intensive processing of apple, produce the high quality apple wine of meeting the market requirement, have very high economic benefit and social benefit.
The biological material specimens preservation
The yeast belong yeast, in 24 days June calendar year 2001 of preservation date, depositary institution's title and abbreviation: Chinese typical culture collection center C CTCC, deposit number is NO:M201022.
Embodiment
Embodiment 1
With the edible sweets kind apple of homemade low acid apple fumet or the concentrated Succus Mali pumilae that obtains of squeezing the juice is brewing materials, fruit juice is diluted, make solid concentration at 13-14 °, total acid transfers to oxysuccinic acid and counts 5g/l, and preceding ferment leavening temperature adopts 15～20 ℃ of low temperature fermentations, fermentation time 15 days, ferment end ethanol concn volume ratio is 5-6% before the control, after the fermentation ends, separated yeast is carried out the malolactic fermentation of hard cider then.With milk-acid bacteria leuconostoc oenos (Oenococcus oeni) CECT 4730 is bacterial classification, and ferment finishes the back inoculating lactic acid bacterium before the Sucus Mali pumilae, and initial total acid concentration of malolactic fermentation is 6.37g/L, and inoculum size is 6% to be that the initial inoculation cell density reaches 6 * 10
5Cfu/ml, 20 ℃ of leavening temperatures, fermentation time 12 days.After the fermentation ends, malic acid concentration is reduced to 27.47mg/L, and acetic acid content is 241.86mg/l, and the hard cider mouthfeel is soft mellow and full, tasty and refreshing, and good biologically stable is arranged.
Embodiment 2
Preceding ferment operation is with embodiment 1, be bacterial classification with milk-acid bacteria leuconostoc oenos (Oenococcus oeni) CECT 4727 again, ferment finishes the back inoculating lactic acid bacterium before the Sucus Mali pumilae, and initial total acid concentration of malolactic fermentation is 5.01g/L, and inoculum size is 6% to be that the initial inoculation cell density reaches 6 * 10
5Cfu/ml, 20 ℃ of leavening temperatures, fermentation time 12 days.After the fermentation ends, malic acid concentration is reduced to 40.74mg/L, and acetic acid content is 206.92mg/l, and the hard cider mouthfeel is softer mellow and full, tasty and refreshing, and good biologically stable is arranged.
Embodiment 3
Preceding ferment operation is with embodiment 1, be bacterial classification with milk-acid bacteria leuconostoc oenos (Oenococcus oeni) CCRC 14062 again, ferment finishes the back inoculating lactic acid bacterium before the Sucus Mali pumilae, and initial total acid concentration of malolactic fermentation is 4.72g/L, and inoculum size is 7% to be that the initial inoculation cell density reaches 7 * 10
5Cfu/ml, 25 ℃ of leavening temperatures, fermentation time 15 days.After the fermentation ends, malic acid concentration is reduced to 25.50mg/L, and acetic acid content is 550.67mg/l, and the hard cider mouthfeel is softer mellow and full, tasty and refreshing, and biologically stable is preferably arranged.
Claims (5)
1, a kind of malolactic fermentation method of low alcoholic foamed apple wine, it is characterized in that the ferment employing is a raw material with apple fumet or concentrated Succus Mali pumilae before yeast-leavened, add saccharomyces cidri CCTCC.NO.M201022 and carry out preceding ferment fermentation, after preceding ferment finishes, order is carried out malolactic fermentation, the bacterial classification of inoculation is milk-acid bacteria leuconostoc oenos (Oenococcus oeni), initial total acid concentration of malolactic fermentation is 6.37g/L～4.72g/L, and inoculum size is 6～7% to make the initial inoculation cell density reach 6 * 10
5Cfu/ml, 20～25 ℃ of leavening temperatures, fermentation time 12～15 days.
2. fermentation process according to claim 1, preceding ferment technology wherein, brewing materials is apple fumet or the concentrated Succus Mali pumilae that the edible sweets kind apple of homemade low acid is squeezed the juice and obtained, and with the fruit juice dilution, makes solid concentration at 13-14 °, total acid transfers to oxysuccinic acid and counts 5g/l, preceding ferment leavening temperature adopts 15～20 ℃ of low temperature fermentations, fermentation time 15 days, and ferment end ethanol concn volume ratio is 5-6% before the control, after the fermentation ends, separated yeast.
3. fermentation process according to claim 1, malolactic fermentation wherein, initial total acid concentration is 6.37g/L, inoculum size is 6% to be that the initial inoculation cell density is 6 * 10
5Cfu/ml, 20 ℃ of leavening temperatures, fermentation time 12 days.
4. fermentation process according to claim 1, wherein milk-acid bacteria O.oeni culture of strains base and culture condition are as follows:
The milk-acid bacteria storage medium: be the MRS substratum of improvement, as follows in g % composition: Tryptones 1, import yeast powder 0.5, glucose 1, fructose 0.5, MgSO
47H
2O 0.02, MnSO
4H
2O 0.005, dibasic ammonium citrate 0.35, and hydrochloric acid-L-halfcystine 0.05, Tween-801ml, tomato juice 100ml, pH 4.8;
Malolactic fermentation milk-acid bacteria seed substratum: Sucus Mali pumilae is adjusted to 13～14 °+0.05% yeast powder;
Milk-acid bacteria slant culture condition: 30 ℃ of culture temperature, anaerobism was cultivated 4-5 days; Anaerobism was cultivated, and filled CO every 12 hours
2Gas once, inflationtime 30min;
Lactobacillus-fermented seed culture condition: 30 ℃ of culture temperature, cultivate 4-5 days to reach stationary phase.
5. fermentation process according to claim 1, milk-acid bacteria leuconostoc oenos (Oenococcusoeni) wherein are CECT 4727 or CECT 4730 or CCRC 14062.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2014097313A2 (en) * | 2012-12-18 | 2014-06-26 | Dr Prasanna Belur Devarbhatta | A process for production of an alcoholic beverage from cashew apple and raisins and the alcoholic beverage produced thereof |
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|---|---|---|---|---|
| CN100425685C (en) * | 2006-11-01 | 2008-10-15 | 高桂英 | Blue berry grape wine and its preparing method |
| CN101709254B (en) * | 2009-12-22 | 2012-10-03 | 天津农学院 | Cider with low alcohol content and brewing method thereof |
| CN102140403A (en) * | 2011-01-07 | 2011-08-03 | 北京林业大学 | Novel technique for fermenting cider wine with low alcoholic strength |
| CN105733890A (en) * | 2016-05-12 | 2016-07-06 | 山东辛巴赫生物科技有限公司 | Method for making sweet sparkling cider |
| CN106261782A (en) * | 2016-08-08 | 2017-01-04 | 张培伟 | Semen phaseoli radiati biofermentation separates all of the processing method making difference in functionality food |
| CN109609323A (en) * | 2018-12-29 | 2019-04-12 | 西安外事学院 | A kind of processing method apple high-valued comprehensive exploitation and utilized |
| CN113025455B (en) * | 2021-03-12 | 2023-08-08 | 四川大学 | Two-stage fermentation method of cider |
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| CN1335392A (en) * | 2001-08-06 | 2002-02-13 | 江南大学 | Apple wine yeast and its usage in brewing apple wine |
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| CN1335392A (en) * | 2001-08-06 | 2002-02-13 | 江南大学 | Apple wine yeast and its usage in brewing apple wine |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014097313A2 (en) * | 2012-12-18 | 2014-06-26 | Dr Prasanna Belur Devarbhatta | A process for production of an alcoholic beverage from cashew apple and raisins and the alcoholic beverage produced thereof |
| WO2014097313A3 (en) * | 2012-12-18 | 2014-08-21 | Prasanna Belur Devarbhatta | A process for production of an alcoholic beverage from cashew apple and raisins and the alcoholic beverage produced thereof |
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| CN1667114A (en) | 2005-09-14 |
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