CN105907527B - Dry grape monascus yellow wine and brewing method thereof - Google Patents
Dry grape monascus yellow wine and brewing method thereof Download PDFInfo
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Abstract
The invention discloses a dry grape red yeast rice wine and a brewing method thereof, belonging to the technical field of yellow wine brewing, wherein the red yeast rice wine contains 27.1 ~ 61.5.5 mg/L of total anthocyanin, 2.14 ~ 4.06.06 mg/L of resveratrol and less than or equal to 12g/L of total sugar, and is prepared by adding red wine fermented mash to the traditional red yeast rice wine brewing process for mixed brewing, and the process comprises the steps of red wine yellow wine main fermentation, red wine main fermentation, low-temperature circulating mixed brewing, plate frame pressing, ultrafiltration, pottery jar brewing and the like.
Description
Technical Field
The invention belongs to the technical field of yellow wine brewing, and particularly relates to dry grape monascus yellow wine and a brewing method thereof.
Background
The red yeast yellow wine is brewed by using glutinous rice as a raw material and red yeast as a saccharification leavening agent, is rich in nutrition, is a natural product, contains various physiological active ingredients beneficial to human health, has a certain health care function, and is one of the three classic yellow wines in China. However, the traditional rice wine has single taste and color, and cannot meet the requirements of aesthetic personality and health care of the public.
The compound wine is prepared by taking preparation as a main part and adopting various wine bases and adding various flavor, color and taste substances. At present, researchers have applied the compound wine to the processing field of grape red koji wine, such as the invention patent "a grape red koji wine and its brewing method" (publication number: CN 104726251A) and the invention patent "a blueberry red koji wine brewing method" (publication number: CN 104726252A). However, the grape juice or blueberry juice is added before the main fermentation, so that the anthocyanin is lost during the actual operation, and the sensory quality of the product is reduced; in addition, grape juice or blueberry juice is adopted, and the flavor of the grape monascus yellow wine can be influenced because the grape juice or blueberry juice is not fermented and the ester substances in the grape monascus yellow wine are less; furthermore, the proteins contained in the must and the phenols in the wine form precipitates.
The grape wine contains resveratrol and anthocyanin, wherein the resveratrol has the functions of resisting tumor, cardiovascular disease and oxidation, and the anthocyanin has the fragrance of grape fruits and has the health-care functions of resisting aging, improving immunity and resisting cancer. The invention adopts a method for preparing wine, and adds aromatic substance grapes into red yeast yellow wine; and mixing the grape skin-carrying fermented mash subjected to ultrahigh pressure treatment with the red yeast rice yellow wine main fermented mash, performing low-temperature circulating fermentation, and simultaneously adding a certain amount of laccase to remove excessive polyphenol, so that the storage stability of the product is improved, the bitter and astringent feeling is reduced, and the palatability is improved.
Disclosure of Invention
The invention aims to provide a dry grape monascus yellow wine with nutritional quality of grape wine, which improves the drinking nutritional value of the yellow wine by increasing the contents of anthocyanin and resveratrol on the basis of keeping the original flavor and quality of the monascus yellow wine.
In order to achieve the purpose, the invention adopts the following technical scheme:
a dry red rice yellow wine contains total anthocyanin 27.1 ~ 61.5.5 mg/L, resveratrol 2.14 ~ 4.06.06 mg/L, and total sugar less than 12 g/L.
The dry grape red yeast rice yellow wine is prepared by adding red wine fermented mash in the brewing process of the traditional red yeast rice yellow wine for mixed brewing; the brewing method comprises the following steps:
1) performing main fermentation of red yeast yellow wine, namely taking water, glutinous rice and red yeast as main raw materials, soaking, steaming and spreading rice, and performing jar-dropping fermentation at 27 ~ 28 ℃ until the residual sugar content is less than or equal to 20g/L to obtain fermented mash of the red yeast yellow wine;
2) performing primary fermentation on red wine, namely taking naturally mature red grapes as a main raw material, sorting, removing stalks, crushing, performing ultrahigh pressure treatment, putting the red grapes into a fermentation tank, adding active dry yeast accounting for 2.5 percent of the weight of the red grapes, performing fermentation treatment for 4 ~ 5 days at 25 ~ 30 ℃ until a peel cover sinks to obtain red wine fermented mash;
3) pumping the red yeast rice wine fermented mash obtained in the step 1) into a circulating fermentation tank, adding the red wine fermented mash obtained in the step 2), adding laccase into the mixed fermented mash, fermenting at 13 ~ 15 ℃ until the residual sugar content is reduced to 12g/L, and stopping fermentation;
4) plate frame squeezing: carrying out wine residue separation on the mixed fermented mash obtained in the step 3) by using a plate-and-frame presser to obtain a wine sample;
5) and (3) ultrafiltration and pottery jar aging, namely performing ultrafiltration on the wine sample obtained in the step 4) by using a roll type ultrafiltration membrane, and placing the wine sample in a cool and ventilated wine storage warehouse with the humidity of 45 ~ 75% for pottery jar aging to obtain the red yeast rice yellow wine.
The pressure of the ultrahigh pressure treatment in the step 2) is 250 ~ 300MPa, the treatment time is 10 ~ 15min, and the residual sugar content of the obtained red wine fermented mash is 14 ~ 15 g/L.
The weight ratio of the red wine fermented mash to the red yeast rice wine fermented mash in the step 3) is 1: 1; the addition amount of the laccase is 150-200U/g; the circulating fermentation tank adopts a venturi tube fermentation tank, the fermentation mode is that a circulating pump is started to circulate and ferment for 4 hours after standing and fermenting for 8 hours, and the steps are repeated.
Compared with the prior art, the invention has the following characteristics:
1. the grape skin-carrying fermented mash subjected to ultrahigh pressure treatment is mixed with the main fermented mash of the red yeast yellow wine to produce the dry grape red yeast yellow wine, wherein the anthocyanin content of the dry grape red yeast yellow wine is 27.1 ~ 61.5.5 mg/L, and the resveratrol content of the dry grape red yeast yellow wine is 2.14 ~ 4.04.04 mg/L.
2. The invention adopts a low-temperature circulating fermentation process, and a certain amount of laccase is added to remove excessive polyphenol, thereby increasing the storage stability of the product, reducing the bitter and astringent feeling and improving the palatability.
3. The invention has simple operation and obvious effect, and is convenient for industrial automation mass production.
Detailed Description
In order to make the present invention more comprehensible, the technical solutions of the present invention are further described below with reference to specific embodiments, but the present invention is not limited thereto.
Example 1:
1) the monascus yellow wine main fermentation: taking water, glutinous rice and red yeast rice as main raw materials, soaking, steaming and spreading rice, and then fermenting in a jar at 27 ℃ until the residual sugar content is less than or equal to 20g/L to obtain red yeast rice yellow wine fermented mash;
2) main fermentation of red wine: taking naturally mature red grapes as a main raw material, sorting, removing stalks, crushing, performing ultra-high pressure treatment for 15min under 250MPa, then placing in a fermentation tank, adding active dry yeast with the weight of 2.5 percent of that of the red grapes, performing fermentation treatment for 5d at 25 ℃, and obtaining red wine fermented mash until a peel cover sinks and the residual sugar content is 14 g/L;
3) low-temperature circulating mixed brewing: pumping the red yeast rice wine fermented mash obtained in the step 1) into a venturi tube fermentation tank, adding the red wine fermented mash obtained in the step 2) into the red wine fermented mash according to the weight ratio of 1:1, then adding laccase into the mixed fermented mash according to the amount of 150U/g, standing and fermenting for 8 hours at 15 ℃, starting a circulating pump for circulating fermentation for 4 hours, repeating the steps until the residual sugar content is reduced to 12g/L, and stopping fermentation;
4) plate frame squeezing: carrying out wine residue separation on the mixed fermented mash obtained in the step 3) by using a plate-and-frame presser to obtain a wine sample;
5) ultrafiltration and pottery jar ageing: and (3) ultrafiltering the wine sample obtained in the step 4) by using a roll-type ultrafiltration membrane, and placing the wine sample in a cool and ventilated wine storage warehouse with the humidity of 45% in a pottery jar for aging to obtain the dry grape monascus yellow wine.
Example 2:
1) the monascus yellow wine main fermentation: taking water, glutinous rice and red yeast rice as main raw materials, soaking, steaming and spreading rice, and then fermenting in a jar at 27 ℃ until the residual sugar content is less than or equal to 20g/L to obtain red yeast rice yellow wine fermented mash;
2) main fermentation of red wine: taking naturally mature red grapes as a main raw material, sorting, removing stalks, crushing, performing ultra-high pressure treatment for 10min under 300MPa, then placing in a fermentation tank, adding active dry yeast with the weight of 2.5 percent of that of the red grapes, performing fermentation treatment for 4d at 30 ℃, and obtaining red wine fermented mash until a peel cover sinks and the residual sugar amount is 15 g/L;
3) low-temperature circulating mixed brewing: pumping the red yeast rice wine fermented mash obtained in the step 1) into a venturi tube fermentation tank, adding the red wine fermented mash obtained in the step 2) into the red wine fermented mash according to the weight ratio of 1:1, then adding laccase into the mixed fermented mash according to the amount of 200U/g, standing and fermenting for 8 hours at the temperature of 13 ℃, starting a circulating pump for circulating fermentation for 4 hours, repeating the steps until the residual sugar content is reduced to 12g/L, and stopping fermentation;
4) plate frame squeezing: carrying out wine residue separation on the mixed fermented mash obtained in the step 3) by using a plate-and-frame presser to obtain a wine sample;
5) ultrafiltration and pottery jar ageing: and (3) ultrafiltering the wine sample obtained in the step 4) by using a roll-type ultrafiltration membrane, and placing the wine sample in a cool and ventilated wine storage warehouse with the humidity of 75% in a pottery jar for aging to obtain the dry grape monascus yellow wine.
Example 3:
1) the monascus yellow wine main fermentation: taking water, glutinous rice and red yeast rice as main raw materials, soaking, steaming and spreading rice, and then fermenting in a 28 ℃ jar until the residual sugar content is less than or equal to 20g/L to obtain red yeast rice yellow wine fermented mash;
2) main fermentation of red wine: taking naturally mature red grapes as a main raw material, sorting, removing stalks, crushing, performing ultra-high pressure treatment at 280MPa for 12min, then placing in a fermentation tank, adding active dry yeast with the weight of 2.5% of that of the red grapes, performing fermentation treatment at 28 ℃ for 4d, and obtaining red wine fermented mash until a peel cover sinks and the residual sugar amount is 14 g/L;
3) low-temperature circulating mixed brewing: pumping the red yeast rice wine fermented mash obtained in the step 1) into a venturi tube fermentation tank, adding the red wine fermented mash obtained in the step 2) into the red wine fermented mash according to the weight ratio of 1:1, then adding laccase into the mixed fermented mash according to the amount of 180U/g, standing and fermenting for 8 hours at 14 ℃, starting a circulating pump for circulating fermentation for 4 hours, repeating the steps until the residual sugar content is reduced to 12g/L, and stopping fermentation;
4) plate frame squeezing: carrying out wine residue separation on the mixed fermented mash obtained in the step 3) by using a plate-and-frame presser to obtain a wine sample;
5) ultrafiltration and pottery jar ageing: and (3) ultrafiltering the wine sample obtained in the step 4) by using a roll-type ultrafiltration membrane, and placing the wine sample in a cool and ventilated wine storage warehouse with the humidity of 65% in a pottery jar for aging to obtain the dry grape monascus yellow wine.
The finished products prepared in the embodiments 1 to 3 are detected, wherein the alcoholic strength, the amino acid nitrogen, the total sugar, the total acid and the pH value are measured by referring to the method of national standard GB/T13662-2008; reference to the determination of total anthocyanin content (Chenxi, Shunhui, et al., HPLC determination of anthocyanin [ J ] in grape and wine, Spectroscopy laboratory, 2013 (4): 1704-1709); the content of resveratrol is determined in reference literature (Chaihua, Sunweiwei, Yanzhi, etc.. HPLC determination of resveratrol content in wine [ J ] food research and development, 2014 (11): 106-.
TABLE 1 physicochemical indices of the different examples
As can be seen from Table 1, the physical and chemical indexes of the red yeast rice yellow wine brewed by the method of the invention meet the standards of fresh dry yellow wine specified in the national standard GB/T13662-2008, wherein the content of total anthocyanin is 27.1-61.5 mg/L, and the content of resveratrol is 2.14-4.06 mg/L.
The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.
Claims (6)
1. A brewing method of dry grape monascus yellow wine is characterized by comprising the following steps: the method comprises the following steps:
1) performing main fermentation of red yeast yellow wine, namely taking water, glutinous rice and red yeast as main raw materials, soaking, steaming and spreading rice, and performing jar-dropping fermentation at 27 ~ 28 ℃ until the residual sugar content is less than or equal to 20g/L to obtain fermented mash of the red yeast yellow wine;
2) performing primary fermentation on red wine, namely taking naturally mature red grapes as a main raw material, sorting, removing stalks, crushing, performing ultrahigh pressure treatment, putting the red grapes into a fermentation tank, adding active dry yeast accounting for 2.5 percent of the weight of the red grapes, performing fermentation treatment for 4 ~ 5 days at 25 ~ 30 ℃ until a peel cover sinks to obtain red wine fermented mash;
3) pumping the red yeast rice wine fermented mash obtained in the step 1) into a circulating fermentation tank, adding the red wine fermented mash obtained in the step 2), adding laccase into the mixed fermented mash, fermenting at the temperature of 13 ~ 15 ℃ until the residual sugar content is reduced to 12g/L, and stopping fermentation;
4) plate frame squeezing: carrying out wine residue separation on the mixed fermented mash obtained in the step 3) by using a plate-and-frame presser to obtain a wine sample;
5) ultrafiltration and ageing in pottery jar, namely, after the wine sample obtained in the step 4) is ultrafiltered by a roll type ultrafiltration membrane, putting the wine sample into a cool and ventilated wine storage warehouse with the humidity of 45 ~ 75 percent for ageing in pottery jar to obtain the red yeast rice yellow wine;
the red yeast yellow wine contains total anthocyanin 27.1 ~ 61.5.5 mg/L, resveratrol 2.14 ~ 4.06.06 mg/L and total sugar not more than 12 g/L.
2. The brewing method of the dry grape red yeast rice yellow wine as claimed in claim 1, wherein the pressure of the ultrahigh pressure treatment in the step 2) is 250 ~ 300MPa, and the treatment time is 10 ~ 15 min.
3. The method for brewing the dry grape red yeast rice yellow wine according to claim 1, wherein the residual sugar content of the red wine fermented mash obtained in the step 2) is 14 ~ 15 g/L.
4. The brewing method of the dry grape monascus yellow wine according to claim 1, is characterized in that: the weight ratio of the red wine fermented mash to the red yeast rice wine fermented mash in the step 3) is 1: 1.
5. The brewing method of the dry grape monascus yellow wine according to claim 1, is characterized in that: the addition amount of the laccase in the step 3) is 150-200U/g.
6. The brewing method of the dry grape monascus yellow wine according to claim 1, is characterized in that: and 3) adopting a venturi tube fermentation tank as the circulating fermentation tank in the step 3), wherein the fermentation mode is that a circulating pump is started for circulating fermentation for 4 hours after standing fermentation is carried out for 8 hours, and the steps are repeated.
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| CN109929709A (en) * | 2018-11-26 | 2019-06-25 | 广东介喝酒业股份有限公司 | A kind of mixed preparation method for steaming rich Jie's wine of rice grape |
Citations (4)
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|---|---|---|---|---|
| CN1307097A (en) * | 2000-01-23 | 2001-08-08 | 赵景明 | Health wine made from broomcorn millet and grape |
| CN103173318A (en) * | 2013-04-09 | 2013-06-26 | 福建师范大学 | Preparation method of semi-sweat red rice yellow wine |
| CN104531418A (en) * | 2014-12-23 | 2015-04-22 | 马鞍山市心洲葡萄专业合作社 | Qi-replenishing blood-nourishing wine and preparation method thereof |
| CN104726251A (en) * | 2013-12-23 | 2015-06-24 | 齐爱民 | Grape-red koji wine and brewage method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1307097A (en) * | 2000-01-23 | 2001-08-08 | 赵景明 | Health wine made from broomcorn millet and grape |
| CN103173318A (en) * | 2013-04-09 | 2013-06-26 | 福建师范大学 | Preparation method of semi-sweat red rice yellow wine |
| CN104726251A (en) * | 2013-12-23 | 2015-06-24 | 齐爱民 | Grape-red koji wine and brewage method thereof |
| CN104531418A (en) * | 2014-12-23 | 2015-04-22 | 马鞍山市心洲葡萄专业合作社 | Qi-replenishing blood-nourishing wine and preparation method thereof |
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