WO2020024248A1

WO2020024248A1 - All natural fruit wine and vinification methods therefor

Info

Publication number: WO2020024248A1
Application number: PCT/CN2018/098468
Authority: WO
Inventors: 赵永亮; 王卫国; 王冠轶
Original assignee: 郑州兰茜生物工程有限公司
Priority date: 2018-07-30
Filing date: 2018-08-03
Publication date: 2020-02-06
Also published as: CN108893233A

Abstract

An all natural fruit wine and vinification methods therefor, comprising a fast vinification method and a slow vinification method. The fast vinification method comprises the following steps: selection and inspection of fruit as raw materials, inoculation and fermentation, separation of wine liquor from dregs, maturing, racking and post-fermentation, inspection, and finished product bottling. The slow vinification method comprises the following steps: selection and inspection of fruit as raw materials, inoculation and primary fermentation, separation of wine liquor from dregs, secondary fermentation, post-fermentation in a post-fermentation tank, clarification by means of a natural clarification process, precipitation separation, cold treatment, solid-liquid separation, stabilization treatment, oak barrel maturation, clarification, inspection, and finished product bottling.

Description

Pure natural fruit wine and its brewing method

Technical field

The invention belongs to the technical field of wine making, and particularly relates to a patent application of a pure natural fruit wine and a brewing method thereof.

Background technique

The nutrition and health functions of fruit wine have long been recognized by the public. Although humans have been brewing and drinking fruit wine for more than 6,000 years, due to its rich nutrition, fruit wine is easily infected by various pathogens and caused by pollution or failure of fermentation. Therefore, in the prior art, when brewing fruit wine, in order to prevent fermentation or pollution, If it fails, a preservative is usually added to prevent fermentation failure. At the same time, in order to improve or ensure the quality, a certain amount of food additives such as tannins, colorants, and flavoring agents are often added. On the other hand, due to the existence of natural pulp fibers and pulp particles during the brewing process of natural fruit wine, in order to shorten the production fermentation cycle, various filter clarifiers are often added to accelerate turbidity separation. Due to the frequent use of artificial synthetic chemicals, people have raised doubts about the quality of existing fruit wines, limiting the production promotion and application of such products.

In the existing fruit wine production process, artificially added preservatives are mainly sulfite or sulfurous acid (often in the form of sulfur dioxide), sorbic acid and its salts, benzoic acid and its salts, etc., especially sulfur dioxide preservatives. Is more common and global. As a preservative, sulfur dioxide is widely used in food processing, including fruit wine production. It is generally believed that in the wine making process, in order to prevent the oxidative deterioration of fruit wine and ensure the successful production of fruit wine, sulfur dioxide must be added; however, sulfur dioxide itself is not only an antiseptic or bactericide, but also an oxidant and bleach. Therefore, its side effects on fermentation are unavoidable. If it is not used properly, it will not only discolor the fruit wine, but also increase the inoculation amount and production cost from light to heavy, and cause abnormal or failure of fermentation. At the same time, the addition of sulphur dioxide and other preservatives will also disrupt the equilibrium state formed by the mature natural fruit wine itself, which will easily cause poor taste. In addition, excessive sulfur dioxide will cause strong bitterness and bitterness of fruit wine, which will seriously affect the quality of fruit wine. At the same time, modern scientific research has also proven that although sulfur dioxide compounds can be used as food preservatives, their toxic and side effects cannot be ignored. It is not only the main component of the environmental pollutant "acid rain", but also a very irritating and toxic gas; it is not only pungent and bad, but also causes serious damage to the respiratory system, eyes, liver, kidneys and other organs. Epidemiological studies also show that there are still some people in our population who are sensitive to sulfide (statistics in the United States are about 1% of ordinary people). After exposure to fruit wine with high sulfur dioxide, it may cause nausea, Vomiting, abdominal pain and other symptoms. Therefore, the addition of sulfur dioxide-based preservatives makes this group of people unable to enjoy fruit wine products. Studies have shown that sorbic acid, its potassium salt or its derivatives have teratogenic mutagenic effects. Some research results show that sodium benzoate has a certain irritation to mucous membranes and can cause gastrointestinal dysfunction in animals; it has reproductive toxicity to male animals, can cause sperm deformities, has a mild accumulation effect, and may affect animal fertilization processes; sodium benzoate has It is a chromosome-breaking agent on the chromosome disruption effect and spindle toxic effect of mouse bone marrow cells. This is also an important reason why countries around the world have strict restrictions on the use of the above-mentioned preservatives in food; although people know that fruit wine is rich in nutrition and health functions, its production and sales are not as good as those with stronger negative effects. This phenomenon is more prominent, especially in China.

In view of the various disadvantages of the use of the above-mentioned preservatives, and due to the increase in people's awareness of health care and the improvement of their living standards, people's awareness of the pursuit of natural health products has become higher and higher. Therefore, a pure natural, healthy, It is very important that fruit wine products that do not add preservatives and do not use potentially harmful traditional wine processing aids and auxiliary materials (such as diatomite, PVPP, industrial enzymes, etc.) but also have a longer shelf life and better quality. significance.

Summary of the invention

The purpose of this application is to provide a pure natural fruit wine obtained through different brewing methods, thereby not only avoiding the use of preservatives and other potentially harmful traditional fruit wine processing aids and auxiliary materials in the prior art, but also the produced fruit wine also has It is clear and translucent, pleasant aroma, refreshing taste, complete body, complex flavor, unique style and strong typicality. It has both outstanding wine aroma and obvious fruit aroma. It is a pure natural fruit wine with high quality. product.

The technical solutions adopted in this application are detailed below.

A brewing method for pure natural fruit wine, including two methods: fast brewing method and slow brewing method to further improve quality, specifically:

(A) rapid brewing method

The specific process of this method is: selective inspection of raw fruits, impurity removal, cleaning and disinfection, crushing → inoculation and fermentation → separation of wine liquor from skin residue, maturation after temperature change → pouring and aging of sake to be brewed → inspection, finished product; related process In the implementation process, from the beginning of the inoculation fermentation to the finished product, the entire process is preferably completed in a closed multifunctional fruit wine brewing system, so that the possibility of foreign bacterial infection can be avoided to the greatest extent (for example, the patent application number 2017108733150 Self-circulating fermentation tank and multi-functional fruit wine brewing device); the specific operation process is introduced as follows:

(1) Selective inspection of raw fruits

During the preparation of pure natural fruit wine, the raw fruit varieties used include, but are not limited to, one of red grapes, white grapes, pomegranates, apples, pears, hawthorn, and jujube, or any combination thereof;

It should be noted that, in order to ensure the pure natural flavor of fruit wine, when selecting raw fruits, care should be taken to select as many fruits with rich water content and high sugar content as possible, or pay attention to the combination of fruits with rich water content and other fruits with limited water content, so that It is better to ensure that the pulp concentration is suitable during fermentation, to avoid and reduce the use of additional water as much as possible; the principle of the combination is that the viscosity of the pulp after crushing the combined fruit cannot be too large to facilitate the smooth and normal delivery of the pulp (pump pressure below 6atm) ) Into the tank;

For brewing special-flavored fruit wine, the viscosity of the fruit pulp after using a single fruit or a combination is too viscous. It can be diluted with purified water and adjusted with sucrose, but the concentration of the original pulp must not be less than 70%, and the pulp contains sugar. The amount is 16-28%;

If the raw materials for brewing fruit are rich in water content but low in sugar content for brewing special-flavored fruit wine, freezing or vacuum concentration methods can be used to concentrate the raw materials, but the viscosity and fluidity of the raw materials after concentration should not affect the normal transportation of the materials; sugar The concentration should be guaranteed to be within the range of not less than 8% of the final fruit wine;

Preferably, in order to ensure the smooth progress of fruit wine fermentation and the pure natural flavor of fruit wine, if the selected fruit needs to be adjusted for acidity after crushing, the natural fruit acidification method is adopted, that is, the acid and sugar are adjusted with fruits with different sugar-acid ratios;

After the raw fruit variety or combination is determined, the reducing sugar and total acid should be tested;

The selection of raw fruits should be disease-free, clean and rot-free, and the spike or fruit shape is typically complete, and the grains or fruits are mature and uniform;

Washing selected raw fruits and removing non-fermentative impurities such as leaves, stems, peels or kernels;

After removing impurities, the selected raw fruit is crushed; manual crushing or mechanical crushing can be selected during crushing; mechanical crushing is preferred to reduce the possibility of contamination by bacteria; mechanical crushing can be used with Mechanical equipment of bridge breaking device and auger;

Finally, the crushed raw fruit pulp is transferred into the fermentation tank of the brewing equipment; when transferring in, it is preferred to use a pumping method to directly drive the fruit pulp into the fermentation tank; the pumping device can be a single screw pump or a rotor pump. Or equipment such as twin screw pumps;

Before transferring in, comprehensive CIP and SIP cleaning and disinfection or sterilization of fermentation tank tubes and supporting equipment and facilities of brewing equipment should be performed; the disinfection or sterilization methods include heat or / and cold, preferably heat and / or cold. Cold consumption combination;

The heat dissipation method includes hot water or / and steam, preferably steam sterilization, so as to obtain better disinfection effect; the cold dissipation method includes UV, ozone or / and disinfection alcohol, preferably a combination of ozone and food-grade disinfection alcohol;

(2) Inoculation fermentation

The fruit pulp transferred into the fermentation tank of the brewing equipment in step (1) is inserted into bacteria and then fermented; during fermentation, the fermentation temperature is controlled at 15-34 ° C and the fermentation is performed for 7-30 days; and the residual sugar and alcohol content are performed Detection of other indicators;

In the specific fermentation process, in order to obtain better fruit wine quality and fermentation effect, it is preferable to inoculate multiple strains for variable temperature fermentation during inoculation, for example, inoculation with four strains of fruit wine yeast, alcohol yeast, beer yeast, and lactic acid bacteria for variable temperature fermentation (temperature adjustment The change is mainly to adapt to the optimal growth fermentation temperature and achieve the best fermentation effect of different strains), specifically:

Depending on the growth characteristics of the strains and the overall fermentation cycle and production needs, the optimal fermentation time for different strains can be set uniformly or non-uniformly; taking the uniform setting as an example, assuming that the fermentation cycle takes 28 days, first inoculate the fruit wine yeast at a moderate temperature (26-30 (7 ° C, preferably 28 ° C) for 7 days, then inoculated with alcohol yeast for 7 days at high temperature (31-35 ° C, preferably 34 ° C), and inoculated with beer yeast for 7 days at low temperature (12-16 ° C, preferably 15 ° C), and finally inoculated Fermentation of lactic acid bacteria at room temperature (18-25 ° C, preferably 25 ° C) for 7 days;

In the fermentation process, it is preferred to use fermentation system equipment that can realize operations such as automatic temperature control, automatic stirring, cycle fermentation, filtration and clarification;

(3) Separation of wine liquor and skin residue, ripening after changing temperature

After the fermentation in step (2), the fermented wine liquor is separated from the solid residues such as peels and fruit residues by gravity sedimentation method, and the fermented liquid liquor (wine liquor) is allowed to flow into the ripened tank after temperature change, and the solid residues are collected separately. Used for other purposes (for example, after squeezing the dregs, the squeezed mash can be used to make pressed wine);

After the temperature is changed, the fermented liquid (wine liquor) is changed in the temperature range of 12 to 46 ° C and then cooked for 15-30 days; specifically: the high temperature (31 to 46 ° C) is then cooked for 5-10 days, After low temperature (12 ～ 20 ℃), ripen for 5-10 days, and finally at room temperature (21 ～ 30 ℃), ripen for 5-10 days;

(4) Pour in sake

Pour the liquor after the temperature-varying and post-cooking treatment in step (3) into a wine storage tank, and aged at 15-36 ° C for 17-30 days to obtain sake;

(5) Inspection and finished products

Check the physical, chemical and hygienic indicators of the fruit wine after aging in step (4), and obtain a pure natural fruit wine product after passing the inspection;

In the above rapid brewing method, the overall preparation cycle generally does not exceed 90 days, and the normal control is about 45-60 days;

(B) slow brewing method

The slow brewing method, the specific process flow is: selective inspection of raw fruits, removal of impurities, cleaning and disinfection, crushing → inoculation of the main fermentation → separation of wine liquor and skin residue, post-fermentation → aging of the aging tank, and clarification by natural clarification → Precipitation separation, cold treatment → solid-liquid separation, stability treatment → oak barrel maturation → clarification, inspection, finished product; in the implementation process of the related process, it can be combined with the above rapid brewing method and before the cold processing in the slow brewing method All are carried out in a closed multi-functional fruit wine brewing system, which can also be implemented according to the following steps:

(1) Selective inspection of raw fruits

Relevant operations and requirements are the same as the aforementioned rapid brewing method;

(2) Inoculation main fermentation

The used strains, related operations and requirements are the same as the aforementioned rapid brewing method, but during the fermentation process, the fermentation temperature should be moderately reduced and the fermentation cycle should be moderately extended to obtain better fermentation flavor effects. Generally speaking, the fermentation temperature is controlled at 12 ～ 28 ℃, fermentation time is controlled at 8-60 days (the fermentation temperature should also be in this temperature range during variable temperature fermentation); specific examples are: first inoculate fruit wine yeast at medium temperature (25 ～ 26 ℃) for 2-15 days, and then Inoculate alcohol yeast for 2-15 days at high temperature (27 ～ 28 ℃), then inoculate beer yeast for 2-15 days at low temperature (12 ～ 18 ℃), and finally inoculate lactic acid bacteria for 2-15 days at room temperature (19 ～ 24 ℃) for fermentation;

(3) Separation of liquor and skin residue, and post-fermentation

For the separation of wine liquor and skin residue, please refer to the fast fermentation operation mentioned above. In the slow fermentation method, the separated fermentation liquid (wine liquor) is transferred to the post-fermentation tank, and the natural post-fermentation is performed at 25-37 ° C. 7- 40 days

(4) Ageing tank aging and natural clarification

Transferring the wine liquor after the fermentation in step (3) to an aging tank, aging at a temperature of 15-34 ° C for 30-90 days, and clarifying by natural sedimentation clarification;

The temperature aging is specifically: first aging at high temperature (31-34 ° C) for 10-30 days, then aging at low temperature (15-20 ° C) for 10-30 days, and finally aging at normal temperature (21-30 ° C) for 10-30 days. ;

(5) Separation and cold treatment

The wine liquor naturally clarified in step (4) is subjected to precipitation separation, and the separated wine liquor is transferred to a freezing tank for cold treatment; the cold treatment is: placing the wine liquor at a temperature of 1-5 ° C above the freezing point of the liquor liquor 1 -7 days;

The precipitation can be specifically separated by differential centrifugation;

When transferring the separated liquor into a freezing tank, the pumping method can be specifically used;

(6) Solid-liquid separation and stability treatment

Solid-liquid separation of the wine liquid after the intermediate cooling step in step (5), and then transferring the separated wine liquid into a stable tank for stable processing at normal temperature (18-28 ° C) for 5-60 days;

When solid-liquid separation is performed on the cold-treated wine liquid, tube-centrifugation, differential centrifugation, or disc centrifugation can be specifically used for solid-liquid separation;

When transferring the separated liquor into a stable tank, the pumping method can be specifically used;

(7) Old oak barrels

After the stability treatment in step (6), the wine liquor is transferred into an oak barrel, and the temperature is aged at 10-40 ° C for 3 to 36 months. Specifically, the temperature is 30 ° C to 40 ° C for 1 to 12 months, and then at 20 ° C. ～ 29 ℃ mature for 1 ～ 12 months, and last low temperature 10 ～ 19 ℃ mature for 1 ～ 12 months; when it is transferred into oak barrels, the pumping method can be used;

During the maturation of oak barrels, ensure that the barrels are full, so as to ensure the aging effect. Specifically, the barrels should be filled every 1-3 months to ensure full barrels. At the same time, the aging environment should be hygienic and clean, and Meet GMP requirements;

(8) Clarification, inspection, finished product

After the final clarification of the matured oak liquor in step (7), the sensory and various physical, chemical and hygienic indicators are tested. After the inspection is qualified, it is a pure natural fruit wine product, which can be further bottled at this time. Sold as final goods;

The last clarification treatment can be operated by micro-nanofiltration technology.

In general, no matter the fast brewing method or the slow brewing method, the fruit wines produced have both outstanding wine aroma and obvious fruit aroma characteristics. The aroma is pleasant, the taste is soft and smooth, the palatability is good, and the shelf life is longer (greater than 10 years); but the fruit wine produced by the slow brewing method is faster than others in terms of aroma (especially compared to the oak aroma unique to the fast brewing method), softness, body harmony, flavor diversity, style typicality, etc. The brewing method is better.

The pure natural fruit wine brewed by using the above-mentioned pure natural fruit wine brewing method has a variety of advantages incomparable from the fruit wine produced in the prior art.

In general, the beneficial effects of this application are mainly reflected in the following aspects:

(1) Provide people with a pure natural fruit wine without artificial preservatives and various processing aids and auxiliary materials. The pure natural fruit wine has a rich and long aroma, a soft and refreshing taste, good palatability, a complete body, and flavor. It is complex, unique in style, strong in typicality, and has outstanding wine aroma and obvious fruit aroma. It is a natural health drink with significantly better physical, chemical and health indicators than national or international standards (especially preservatives); it can eliminate people When drinking fruit wine, always worry about the health impact or damage caused by the artificial addition of preservatives and other processing aids;

(2) The problem of artificially adding preservatives and other processing aids to prevent the spoilage of fruit wine is generally solved in the production of fruit wine by the existing technology;

(3) In the wine making process, when performing related clarification operations, the potential hazards caused by the use of various clarifiers in the prior art are overcome, and the pure naturalness of the fruit wine is further ensured;

(4) In the brewing process, in the related solid-liquid separation operation, natural gravity sedimentation, centrifugation, micro-nanofiltration and other harmless methods are mainly used to replace traditional diatomaceous earth or other media filtration technologies, which reduces both The adsorption loss of fruit wine flavor substances and nutritional components by the filter medium is also beneficial to environmental protection. At the same time, the work efficiency and the clarity of the fruit wine are also significantly improved;

(5) When the rapid brewing method is adopted, the process flow is short and easy to operate. Compared with the current situation of longer fruit wine preparation cycles, this method can shorten the brewing production cycle of fruit wine by more than 70%; The rapid brewing method, compared with the existing production cycle of the traditional classic famous wine (see French famous wine), the drinkable period of the fruit wine produced by the slow brewing method provided by this application can also shorten the time by at least 50%. .

In short, the pure natural fruit wine and its brewing method provided by this application not only provide a pure natural fruit wine without preservatives, a long shelf life, and better fruit wine quality, but also provide a pure natural fruit wine. The brewing method of fruit wine not only provides new reference and reference for the development of fruit wine and related industries, but also has good practical value and good prospects for popularization and application.

detailed description

The following further explains the present application with reference to the embodiments. Before introducing specific examples, a brief description of some experimental backgrounds in the following examples is given below.

In the following examples, the relevant fruit materials are all commercially available high-quality fresh fruits, non-dried fruits. In the process of implementing the specific process, the relevant process equipment designed by the inventors was used (for details, see "A self-circulating fermentation tank and multiple Functional fruit wine brewing device ", application number: 2017108733150, PCT / CN2018 / 086099), so as to better ensure the related aseptic operation.

Example 1

In this embodiment, a rapid brewing method is used to prepare a pure natural fruit wine. The specific preparation process is described below.

(1) Selective inspection of raw fruits;

Fruit varieties use Cabernet Sauvignon and Merlot grapes;

Select the raw fruits according to the aforementioned requirements, and then perform the operation of removing impurities and crushing;

Finally, the crushed pulp is pumped into the fermentation tank of the brewing equipment;

Before transferring in, carry out comprehensive CIP and SIP cleaning, disinfection and sterilization of the fermentation tank tubes of the brewing equipment and its supporting equipment and facilities;

Note: All crushed fruit pulp must be transferred to the fermentation tank;

(2) Variable temperature fermentation

First inoculate fruit wine yeast for 2 days at medium temperature (28 ° C), then inoculate alcohol yeast for 2 days at high temperature (34 ° C) for fermentation, then inoculate beer yeast for 2 days at low temperature (15 ° C) for fermentation, and finally inoculate lactic acid bacteria for 2 days at room temperature (25 ° C) for fermentation. ;

At the end of step (2), the fermented wine liquor is separated from the skin residues such as peel and pomace, and the fermented liquid (wine liquor) is allowed to flow into the maturing tank after temperature change, and the skin residues are collected separately for Other uses (for example, after squeezing the dregs, the squeezed mash can be used to make pressed wine);

In the ripening tank after temperature change, the fermented liquid (wine liquor) is matured at high temperature (45 ° C) for 5 days, then at low temperature (15 ° C) for 5 days, and finally at room temperature (25 ° C) for 5 days;

(4) Pour in sake

Pour the liquor after the temperature-varying and post-cooking treatment in step (3) into a wine storage tank, and aged at 36 ° C for 17 days to obtain sake;

(5) Inspection and finished products

After the wine aged in step (4) is tested for physical, chemical and hygienic indicators, the natural fruit wine is finished after passing the inspection.

The results of the sensory, physical, chemical, and hygienic indicators of one batch of the pure natural fruit wine prepared in this embodiment (Note: The reference standard for the implementation results of this embodiment is GB15037, the same applies hereinafter) are shown in Tables 1 and 2 below.

Table 1. Sensory indicators:

Table 2, physical and chemical and health indicators:

Example 2

This embodiment also uses the rapid brewing method to prepare pure natural fruit wine. The preparation process and related requirements are roughly the same as in Example 1, but the operation of the adjustment part is as follows:

In step (1), the fruit selects pomegranate;

In step (2), the total cycle of variable temperature fermentation is 30 days (the length of the different temperature cycle is equal);

In step (3), the total period of ripening after temperature change is 30 days (the length of different temperature cycles is equal);

In step (4), it is aged at 15 ° C for 30 days.

Example 3

In step (1), apples and pears are selected as fruits;

In step (2), the total cycle of the variable temperature fermentation is 7 days (the length of the different temperature cycle is equal);

In step (3), the total period of ripening after temperature change is 20 days (the lengths of the different temperature cycles are equal);

In step (4), it is aged at 25 ° C for 20 days.

Example 4

In step (1), the fruit is selected from hawthorn, jujube and pear;

In step (2), the total temperature-variable fermentation cycle is 27 days (the time lengths of different temperature cycles are equal);

In step (3), the total period of ripening after temperature change is 17 days (the length of different temperature cycle is equal);

In step (4), it is aged at 34 ° C for 18 days.

Example 5

In step (1), the fruit is selected from white grape, hawthorn, jujube and pear;

In step (2), the total temperature-variable fermentation cycle is 18 days (the time lengths of different temperature cycles are equal);

In step (3), the total period of ripening after temperature change is 21 days (the time length of different temperature cycles is equal);

In step (4), it is aged at 24 ° C for 20 days.

Example 6

In step (1), the fruit is selected from red grapes, apples, hawthorn, jujube and pear;

In step (2), the total cycle of variable temperature fermentation is 10 days (the length of the different temperature cycle is equal);

In step (3), the total period of ripening after temperature change is 27 days (the time length of different temperature cycles is equal);

In step (4), it is aged at 20 ° C for 27 days.

Example 7

In step (1), the fruit is selected from Cabernet Sauvignon, Merlot, Apple, Hawthorn, Jujube and Pear;

In step (2), the total temperature-variable fermentation cycle is 24 days (the time length of different temperature cycle is equal);

In step (3), the total period of ripening after temperature change is 18 days (the length of different temperature cycle is equal);

In step (4), it is aged at 35 ° C for 16 days.

Example 8

In this embodiment, a slow natural brewing method is used to obtain a pure natural fruit wine. The specific process is briefly described below.

(1) Selective inspection of raw fruits,

Fruit varieties use Cabernet Sauvignon and Merlot grapes;

Note: All crushed fruit pulp must be transferred to the fermenter;

(2) Inoculation temperature-variable main fermentation

Fermentation strains and overall fermentation requirements are the same as in Example 1, but the fermentation temperature and time are adjusted. Specifically: first inoculate fruit wine yeast at medium temperature (26 ℃) for 15 days, and then inoculate alcohol yeast for high temperature (28 ℃) for 15 days , And then inoculated with beer yeast for 15 days at low temperature (12 ° C), and finally inoculated with lactic acid bacteria at room temperature (24 ° C) for 15 days;

(3) Separation of liquor and skin residue, and post-fermentation

For the separation of wine liquor and skin residue, please refer to the aforementioned fast fermentation operation. In the slow fermentation method, the separated fermentation liquid (wine liquor) is transferred into the post fermentation tank, and the natural fermentation is performed for 7 days at 37 ° C;

(4) Ageing tank aging and natural clarification

The wine liquor after the fermentation in step (3) is transferred to an aging tank, aged at high temperature (34 ° C) for 10 days, aged at low temperature (15 ° C) for 10 days, and finally aged at room temperature (25 ° C) for 10 days, and Clarification by natural clarification;

(5) Separation and cold treatment

Precipitation and separation of the naturally clarified wine liquor in step (4), and transferring the separated wine liquor into a freezing tank for cold treatment; the cold treatment is: placing the wine liquor at a temperature of 1 ° C above the freezing point of the liquor liquor for 1 day;

The precipitation is separated, specifically, the differential centrifugation is used to separate the precipitate;

When transferring the separated wine into a freezing tank, the pumping method is specifically used;

(6) Solid-liquid separation and stability treatment

Solid-liquid separation of the wine liquid after the intermediate cooling step in step (5), and then transferring the separated wine liquid into a stable tank for stable treatment at normal temperature (18-28 ° C) for 7 days;

When solid-liquid separation is performed on the liquor after cold treatment, the solid-liquid separation is specifically performed by a tubular centrifuge method;

(7) Oak barrels become warm and mature

Transfer the wine after the stability treatment in step (6) into an oak barrel, and mature at a high temperature of 40 ° C for one month, then at an intermediate temperature of 25 ° C for one month, and finally at a low temperature of 10 ° C for one month;

When transferring into oak barrels, the pumping method is used specifically;

During the maturation of oak barrels, ensure that the barrels are full, so as to ensure the aging effect. Specifically, add barrels every 1 month during maturity to ensure full barrels;

(8) Clarification, inspection, finished product

After the final clarification of the matured oak liquor in step (7), the physical and chemical and hygienic indicators are inspected. After passing the inspection, the product is a pure natural fruit wine. At this time, it can be further bottled as the final product. Merchandise for sale;

During the last clarification treatment, micro-nanofiltration technology was used for operation.

Sensory, physical, chemical, and hygienic indicators were tested on a batch of pure natural fruit wine products prepared in this embodiment. The results are shown in Tables 3 and 4 below.

Table 3. Sensory indicators

Table 4, physical and chemical and health indicators

Example 9

In this embodiment, a pure natural fruit wine is also obtained by slow fermentation. The preparation process and related requirements are substantially the same as those in Example 8. Only some operations are adjusted as follows:

In step (1), the fruit selects pomegranate;

In step (2), the total temperature-variable fermentation cycle is 8 days (the time lengths of different temperature cycles are equal);

In step (3), post-fermentation is performed at 25 ° C for 40 days;

In step (4), the total cycle of variable temperature aging is 90 days (the duration of different temperature cycles is equal);

In step (5), freeze-treat at 5 ° C above freezing point for 7 days;

In step (6), the stability is processed for 60 days;

In step (7), the total period of temperature-varying ageing is 36 months. The temperature is 40 ° C for 3 months, the temperature is 25 ° C for 18 months, and the temperature is 10 ° C for 13 months. Length varies).

Example 10

In step (1), apples and pears are selected as fruits;

In step (3), post-fermentation at 34 ° C for 20 days;

In step (4), the total cycle of variable temperature aging is 60 days (the duration of different temperature cycles is equal);

In step (5), freeze-treat at 3 ° C above the freezing point for 4 days;

In step (6), the stability is processed for 30 days;

In step (7), the total cycle of temperature-varying aging is 18 months. (The temperature is the same as that in Example 8, and the length of the different temperature cycle time is equal).

Example 11

In step (1), the fruit is selected from hawthorn, jujube and pear;

In step (2), the total cycle of variable temperature fermentation is 47 days (the length of the different temperature cycle is equal);

In step (3), post-fermentation at 28 ° C for 30 days;

In step (4), the total cycle of variable temperature aging is 70 days (the length of different temperature cycle is equal);

In step (5), freeze-treat at 2 ° C above the freezing point for 3 days;

In step (6), the stability is treated for 50 days;

In step (7), the total cycle of temperature-varying aging is 24 months (the temperature is set the same as in Example 8 and the length of the different temperature cycles is equal).

Example 12

In step (1), the fruit is selected from white grape, hawthorn, jujube and pear;

In step (2), the total cycle of the variable temperature fermentation is 40 days (the length of the different temperature cycle is equal);

In step (3), post-fermentation at 34 ° C for 10 days;

In step (4), the total period of variable temperature aging is 50 days (the duration of different temperature cycles is equal);

In step (5), freeze-treat at 4 ° C above freezing for 7 days;

In step (6), the stability is treated for 47 days;

In step (7), the total cycle of temperature-varying aging is 18 months (the temperature is set the same as in Example 8 and the length of the different temperature cycles is equal).

Example 13

In step (3), post-fermentation at 27 ° C for 37 days;

In step (4), the total cycle of variable temperature aging is 60 days (the duration of different temperature cycles is equal)

In step (5), freeze-treat at 5 ° C above freezing point for 7 days;

In step (6), the stability is processed for 30 days;

In step (7), the total cycle of temperature-varying aging is 6 months (the temperature is set the same as in Example 8 and the length of the different temperature cycles is equal).

Example 14

In step (3), post-fermentation for 9 days at 35 ° C;

In step (4), the total period of variable temperature aging is 36 days (the time length of different temperature cycles is equal);

In step (5), freeze-treat at 1 ° C for 7 days above the freezing point;

In step (6), the stability is treated for 21 days;

In step (7), the total period of temperature-varying aging is 12 months (the temperature is set the same as in Example 8 and the time length of different temperature cycles is equal).

It should be noted that the materials used in the preparation of pure natural fruit wine in the above Examples 8 to 14 are the same as those used in the preparation of natural fruit wine in Examples 1 to 7, respectively (the following are percentages by mass):

Raw material a (Example 1, Example 8): Cabernet Sauvignon 50% + Merlot 50%;

Raw material b (Example 2, Example 9): 100% of pomegranate;

Raw material c (Example 3, Example 10): apple 40% + pear 60%;

Raw material d (Example 4, Example 11): Hawthorn 20% + Jujube 20% + Pear 60%;

Raw material e (Example 5, Example 12): white grape 40% + hawthorn 15% + jujube 15% + pear 30%;

Raw material f (Example 6, Example 13): red grapes 40% + apple 10% + hawthorn 10% + jujube 10% + pear 30%;

Raw material g (Example 7, Example 14): Cabernet Sauvignon 30% + Merlot 20% + Apple 10% + Hawthorn 10% + Jujube 10% + Pear 20%.

It should also be noted that in the above fruit type selection and combination design, on the one hand, the flavor and taste of the final fruit wine are considered, on the other hand, the particle size and consistency of the final fruit pulp need to be considered, and it must have certain fluidity. Or it is semi-fluid to facilitate transportation and fermentation (the fruits used in the related embodiments are all fresh fruits). Therefore, no additional water is used in the actual preparation of fruit pulp, thereby ensuring the pure natural flavor of the final fruit wine product.

A comparison study was performed on some characteristics of the pure natural fruit wine obtained by using different brewing methods with different fruit raw materials, and the result list is shown in Table 5 below.

Table 5. Comparison of fruit wine characteristics obtained by using different brewing methods for different fruit raw materials

It can be seen from Table 5 that, with different types of fruits with different mass ratios as raw materials, the fruit wines produced by using two different brewing methods of this application have differences in specific physical and chemical indicators such as alcohol content and dry extracts. In addition, there is not much difference in key indicators affecting quality such as total sulfur dioxide, lead, methanol, etc., which are very low compared to the national standard. The total number of bacterial colonies in the microbiological indicators is far lower than the national standard, and no pathogenic bacteria have been detected. In addition, The preservatives sorbic acid, benzoic acid and their salts commonly used in the traditional fruit wine brewing process have not been detected, which can ensure the good taste of the wine, but for each use of the same type of materials (such as raw material d) When preparing the fruit wine for evaluation, it can be clearly found that the fruit wine produced by the slow brewing method is obviously softer, and the fruit wine produced by the slow brewing method is more clarified in terms of clarity, and has the taste, flavor, aroma and other aspects. Better advantages. Therefore, the quality of fruit wine produced by the slow brewing method is better, but because of the shorter production cycle advantages of the fast brewing method, the fast brewing method However, it also has good application prospects.

Further, taking the raw material a as an example, the effects of different process conditions on the quality of the fruit wine by the rapid brewing method according to Examples 1-7 were discussed, and the results are shown in Table 6 below.

Table 6. Effect of different conditions of fast brewing process on the quality of fruit wine produced

It can be seen from Table 6 that when the raw material a is used as the raw material, when the rapid brewing method uses different processes for brewing, although some sensory and physical and chemical indicators are slightly different, the overall quality of the fruit wine is still quite good.

Example 15

Furthermore, this application uses 3 kinds of fruits of Cabernet Sauvignon 35% + Merlot 35% + Serpentine Dragon Ball 30% (mass percentage) as raw materials, and uses the rapid brewing method to examine the different inoculation methods using the process conditions described in Example 1. The effect of different types of bacteria on fruit wine quality, the results are shown in Table 7 below:

Table 7, inoculation

Effects of the same type of bacteria on fruit wine quality

Note: I. The inoculation amount of each strain of this application depends on the fertility of each strain and its contribution or effect on fermentation; II. The strain type code and its meaning: strain A-fruit yeast, bacteria B-alcoholic yeast, C-beer yeast, D-fruit yeast + alcohol yeast, E-fruit yeast + alcohol yeast + beer yeast, F-fruit yeast + alcohol yeast + beer yeast + lactic acid bacteria ; III. Overall taste evaluation: "-" means slightly worse, "±" means fair, "+" means better, "++" means better, "+++" means excellent, and "++++" means better.

It can be seen from Table 7 that 3 types of fruit Cabernet Sauvignon 35% + Merlot 35% + Snake Dragon Ball 30% (mass percentage) are used as raw materials, and the different types of bacteria are inoculated using the rapid brewing method using the same process conditions. The test results show that inoculation with different types of bacteria has little effect on the physical and chemical indicators of the brewed fruit wine, but has significant effects on the sensory indicators of the brewed fruit wine, that is, inoculation of different types and different types of bacteria on the brewed fruit wine Taste, aroma, typical flavor and other aspects have a greater impact. Mixed strains have the best fermentation effect. Although single strains can also ferment well to get good products, the fruit wine taste produced by alcohol yeast is a little bit red and fruity. The flavor is insufficient. The fruit wine produced by beer yeast has a bit of beer flavor, while the flavor and diversity of the product produced by a single fruit wine yeast are less than that of multi-bacterial fermentation.

Example 16

Since there are many improvements to the brewing process in this application, in order to further demonstrate the technical effects of this application, taking the raw material a (Cabernet Sauvignon 50% + Merlot 50%) in the above example as an example, Example 1 and implementation are respectively implemented. The fruit wine products prepared by the rapid brewing method and slow brewing method of Example 8 were sampled (labeled as MQB and MSB respectively), and the same raw materials and different brewing methods in the prior art were used (respectively: Application No. 2017108755111, The method of rapid brewing of pure natural fruit wine "and application number 2017108762295" A pure natural fruit wine and its brewing method ") are used as controls (labeled as CK1 and CK2 respectively) and compared with the corresponding peer-to-peer brewing cycle. The quality and related indexes of the brewed fruit wine were compared. The results of the comparative study on the quality of the brewed fruit wine are shown in Table 8 below.

Table 8. Comparison of the quality of fruit wine prepared by different brewing methods

Note: 1. The process conditions adopted by CK1 and CK2 are the best process conditions described in their corresponding patent applications; 2. The overall taste evaluation code meaning: "+" means good, "++" means better, "+ "++" means excellent, "++++" means better.

An analysis of Table 8 above shows that: with the same fruit raw materials, the fruit wines produced by the four brewing methods in the corresponding equivalent brewing cycle are basically the same in terms of appearance color, clarity, harmful pollutants and health indicators, but There are some obvious differences in some physical and chemical indicators. in particular:

In terms of alcohol content, in this application, both the fast brewing method and the slow brewing method (MQB, MSB) have a certain improvement compared to the prior art (CK1, CK2), which indicates that the fermentation process The adjustment of the better improves the technical effect of converting sugar to alcohol;

In terms of the content of physical and chemical indicators of dry extracts that determine the quality of wine, the brewing method in this application is about 3 percentage points higher than the existing technology (MQB is 3.2 percentage points higher than CK1 (average 13.6 higher) %) (P <0.05), MSB is 3.0 percentage points higher than CK2 (average 13.8% higher) (P <0.05)). This result indicates that the fruit wine brewed in this application has better wine quality and its nutritional health value Bigger

In terms of sensory quality of fruit wine, in terms of aroma diversity, taste complexity, mouthfeel softness, fullness, harmony, refreshing and typical, etc., the fruit wine produced by the brewing method of this application is compared with Fruit wine produced by the prior art shows relatively obvious quality improvement effects;

In general, although the fruit wine produced by the existing method (CK1, CK2) has certain fruity flavor and good palatability compared with the traditional brewing method, the variety of flavor and complexity of the flavor are still significantly inferior to the present application. The brewing method provided; on the other hand, in terms of richness of taste, refreshing taste, coordination of taste, etc., the fruit wine brewed in this application is also significantly better than the existing methods (CK1, CK2), and the wine quality improvement effect is relatively obvious.

In summary, whether compared to the existing traditional brewing methods or the prior art that is closer to this application (the existing technologies of application numbers 2017108755111 and 2017108762295), the rapid brewing described in this application is adopted Method or slow brewing method can produce fruit wine products with better quality and better quality in some physical and chemical indicators (dry extract content) and key sensory quality indicators, so it has better practical value and improvement effect .

Claims

A method for brewing pure natural fruit wine, which is characterized in that the method includes two methods of rapid brewing and slow brewing, specifically:

(A) rapid brewing method

The specific process of the method is: selective inspection of raw fruits, impurity removal, cleaning and disinfection, crushing → inoculation and fermentation → separation of wine liquor from skin residue, maturation after temperature change → sake brewing by pouring into cans → inspection, finished product; specific operation process The process is described as follows:

(1) Selective inspection of raw fruits

During the preparation of pure natural fruit wine, the raw fruit varieties used include, but are not limited to, one or a combination of red grapes, white grapes, pomegranates, apples, pears, hawthorn, and jujube;

After the raw fruit variety or combination is determined, the non-fermentable impurities are washed and removed; after the impurities are removed, the selected raw fruit is crushed; finally the crushed raw fruit pulp is transferred to the fermentation tank of the winemaking equipment;

(2) Inoculation fermentation

The fruit pulp transferred into the fermentation tank of the brewing equipment in step (1) is introduced into bacteria and then fermented; during fermentation, the fermentation temperature is controlled at 15-34 ° C and the fermentation is performed for 7-30 days;

(3) Separation of wine liquor from skin residue and post-ripening

After the fermentation in step (2), the fermented wine liquid is separated from the solid residue to allow the fermented wine liquid to flow into the post-cooking tank; in the post-cooking tank, the fermented liquor is in the range of 12 to 46 ° C. Cook for 15-30 days;

(4) Pour in sake

Pouring the liquor after the post-cure treatment in step (3) into a wine storage tank, and aging at 15-36 ° C for 17-30 days to obtain sake;

(5) Inspection and finished products

The fruit wine aged in step (4) is inspected, and a pure natural fruit wine product is obtained after passing the inspection;

(B) slow brewing method

The slow brewing method, the specific process flow is: selective inspection of raw fruits, removal of impurities, cleaning and disinfection, crushing → inoculation of the main fermentation → separation of wine liquor and skin residue, post-fermentation → aging of the aging tank, and clarification by natural clarification → Precipitation separation, cold treatment → solid-liquid separation, stability treatment → oak barrels mature → clarification, inspection, finished product;

(1) Selective inspection of raw fruits and related operations are the same as the aforementioned rapid brewing method;

(2) The main fermentation is inoculated. After inoculating the fermentation bacteria, the fermentation temperature is controlled at 12-28 ° C, and the fermentation time is controlled at 8-60 days.

(3) Separation of liquor and skin residue, and post-fermentation

For the separation of wine liquor and skin residue, please refer to the aforementioned fast fermentation operation. In the slow fermentation method, the separated fermentation wine liquor is transferred into a post-fermentation tank and naturally post-fermented at 25-37 ° C for 7-40 days;

(4) aging in aging tanks and clarification by natural clarification

Transferring the wine liquor after the fermentation in step (3) into an aging tank, aging at 15-34 ° C for 30-90 days, and clarifying by natural sedimentation clarification method;

(5) Separation and cold treatment

The wine liquor naturally clarified in step (4) is subjected to precipitation separation, and the separated wine liquor is transferred to a freezing tank for cold treatment; the cold treatment is: placing the wine liquor at a temperature of 1-5 ° C above the freezing point of the liquor liquor 1 -7 days;

(6) Solid-liquid separation and stability treatment

Solid-liquid separation of the wine liquid after the intermediate cooling process in step (5), and then transferring the separated wine liquid into a stable tank, and stable processing at 18-28 ° C for 5-60 days;

(7) Old oak barrels

Transfer the wine liquor after the stability treatment in step (6) into an oak barrel, and mature at 10-40 ° C for 3-36 months;

(8) Clarification, inspection, finished product

The old clarified liquor in the oak barrel in step (7) is subjected to the final clarification treatment and then inspected. After the inspection is qualified, it is a pure natural fruit wine finished product.
The method for brewing pure natural fruit wine according to claim 1, wherein in step (1) of the rapid brewing method or the slow brewing method, the pulp concentration is not less than 70%, and the sugar content of the pulp is 16-28 %.
The method for brewing pure natural fruit wine according to claim 1, characterized in that in step (2) of the rapid brewing method, four kinds of strains of fruit wine yeast, alcohol yeast, beer yeast, and lactic acid bacteria are sequentially inoculated for temperature-variable fermentation, specifically :

First inoculate fruit wine yeast at a medium temperature of 26 to 30 ° C for fermentation, then inoculate alcohol yeast for high temperature 31 to 35 ° C for fermentation, then low temperature for 12 to 16 ° C for fermentation, and finally at room temperature for 18 to 25 ° C for fermentation;

In step (2) of the slow brewing method, four kinds of strains of fruit wine yeast, alcohol yeast, beer yeast, and lactic acid bacteria are inoculated in order to perform temperature-variable fermentation. Specifically: first, inoculate fruit wine yeast at a medium temperature of 25 to 26 ° C for 2-15 days. Alcohol yeast was inoculated for 2-15 days at 27 ~ 28 ° C for high temperature, beer yeast was inoculated at 12 ~ 18 ° C for 2-15 days, and then lactic acid bacteria were inoculated at 19 ~ 24 ° C for 2-15 days.
The method for brewing pure natural fruit wine according to claim 3, characterized in that in step (3) of the rapid brewing method, a temperature-varying and post-cooking method is adopted; specifically: first high-temperature 31-46 ° C and then ripening for 5-10 days, It is then cooked at a low temperature of 12 to 20 ° C for 5-10 days, and finally at room temperature of 21 to 30 ° C for 5-10 days.
The method for brewing pure natural fruit wine according to claim 1, characterized in that in step (4) of the slow brewing method, a temperature-varying aging method is used, specifically: aging at a high temperature of 31-34 ° C for 10-30 days, and then Aged at a low temperature of 15-20 ° C for 10-30 days, and finally aged at 21-30 ° C for 10-30 days.
The method for brewing pure natural fruit wine according to claim 1, characterized in that in the step (7) of the slow brewing method, the ripening for 3 to 36 months is specifically: first ripening at a high temperature of 30 to 40 ° C for 1 to 1 In December, it is matured at a medium temperature of 20 to 29 ° C for 1 to 12 months, and finally at a low temperature of 10 to 19 ° C for 1 to 12 months.
The method for brewing pure natural fruit wine according to claim 1, characterized in that, in the implementation process of the rapid brewing method, from the start of inoculation fermentation to the finished product, the entire process is completed in a closed brewing system.
The method for brewing pure natural fruit wine according to any one of claims 1 to 7, characterized in that, in terms of mass percentage, the raw fruit combination is designed as:

Raw material a: Cabernet Sauvignon 50% + Merlot 50%;

Raw material b: 100% of pomegranate;

Raw material c: apple 40% + pear 60%;

Raw material d: Hawthorn 20% + Jujube 20% + Pear 60%;

Raw material e: white grape 40% + hawthorn 15% + jujube 15% + pear 30%;

Raw material f: red grape 40% + apple 10% + hawthorn 10% + jujube 10% + pear 30%;

Or raw material g: Cabernet Sauvignon 30% + Merlot 20% + Apple 10% + Hawthorn 10% + Jujube 10% + Pear 20%.
Pure natural fruit wine brewed by the method for brewing pure natural fruit wine according to claim 8.