CN107904065A - The method that ultrasonic washing prepares Low acid wild grape wine - Google Patents
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Abstract
The invention discloses a kind of method that ultrasonic washing prepares Low acid wild grape wine, it is more particularly to a kind of to reduce the wild grape wine preparation method of this product acidity by adding Caulis Sinomenii extract, include selection, broken, yeast fermentation, lactic fermentation and the ageing of grape.Contain substantial amounts of small molecule alkaloid in caulis sinomenii, these alkaloids are soluble in alcohol, dissolve each other after the acid combination in grape, then with ethanol, acidic materials is obtained polymerization protection in alcohol, reduce the acidity of whole system；Another feature of the present invention is to be cultivated by elder generation in the environment of dried orange peel, Grape Skin for the yeast mixed liquor added; yeast is obtained after being stimulated afterwards with benzoic acid; with very strong antiacid; therefore can obtain that a kind of preparation method is simply controllable by the present invention, suitable for the wild grape wine preparation method of industrialization and scale.
Description
Technical field
The present invention relates to a kind of preparation method of Low acid wild grape wine, belong to field of food.
Background technology
V. amurensis is also referred to as northeast V. amurensis（Vitis amurensis Rupr.）, it is that Vitaceae Vitis fallen leaves liana is planted
Thing, belongs to the more characteristic germ plasm resource of East Asia population together with Vitis davidii Foex, downy grape etc., originates in Northeast China, North China and Korea, Russia sieve
This Far East Area, is distributed mainly on the ground such as China Heilungkiang, Jilin, Liaoning, the Inner Mongol.V. amurensis is most cold-resistant in Vitis
One kind, branches and tendrils are resistant to -40 DEG C of low temperature, and root system is resistant to -15 DEG C of low temperature to the main Portugal such as white rot, anthrachose of grape, anthracnose
Grape disease shows certain premunition, is the precious resources of Cold-resistant Grape, breeding for disease resistance.
V. amurensis is sweet in flavor sour, puckery flat；There is clearing heat and detoxicating, dispelling wind and eliminating dampness etc.；Also promoting the circulation of qi, anti-inflammatory, diuresis, hemostasis
Deng effect.It is among the people to be used to its water decoction treat chronic hepatitis, ephritis, chornic arthritis, traumatic injury, difficulty and pain in micturition, stomach energy
Vomiting, sore, traumatic hemorrhage etc., curative effect is preferable.According to《Compendium of Materia Medica》Recording V. amurensis can quench the thirst, please color QI invigorating；With clearing damp
Numbness, strengthening the bones and muscles, the strong will of QI invigorating times power, make us fertile key, resistance to flesh bears the functions such as chill.Food long, not old macrobiosis of making light of one's life by commiting suicide, can cook wine.According to
Foreign literature report is Egyptian just to be made wine with it a long time ago, and uses it as disinfectant and anatrophic.
There is the report of exploitation wild grape wine very early at home, although V. amurensis has growth or the kind of large area at home
Plant, but have no large-scale production or market sale always, preparation process is there are technical difficulty, mainly due to mountain
The organic acid contained in grape is far above general grape, in obtained grape wine wine flavour largely by taste masks,
If excessive acid fermentation can cause nutritional ingredient to reduce again.
The content of the invention
To solve the above-mentioned problems of the prior art, the present invention provides a kind of ultrasonic washing and prepares Low acid V. amurensis
The method of wine, the present invention use simple conventional preparation techniques, can obtain that a kind of acidity is low, stable quality, sweet-smelling
Wild grape wine.
In order to realize foregoing invention, embodiment is as follows：
A kind of Low acid wild grape wine, its preparation method are as follows：
（One）Choose fresh V. amurensis, crushed after the washing of sterile water ultrasonic vibration, take part Grape Skin spare, remaining grape and
Skin is put into closed container, is placed 5-15 days, and temperature is 5-15 DEG C；Caulis Sinomenii extract is added, is stirred and evenly mixed, at 40-60 DEG C
When constant temperature 2 is small.
Preferably, the V. amurensis is the ripe grape picked back, and standing time is no more than 5 days.
Preferably, described take out that part Grape Skin weight is whole fresh grape quality 0.05-0.15 times.
Preferably, the Caulis Sinomenii extract addition be whole V. amurensis quality 0.5-1.5%, the blue or green wind
Boisiana extract preparation method is as follows：
（1）Take caulis sinomenii appropriate, add equivalent to 2-4 times of saturated common salt aqueous solution measured of caulis sinomenii, be heated to reflux 2 it is small when, mistake
Filter, it is 1.15-1.25 to be concentrated into relative density（50-60 DEG C of detection）.
The caulis sinomenii is the rattan of menispermaceous plants sinomenium acutum or hair sinomenium acutum etc., the entitled Caulis of Latin
Sinomenii。
（2）Ethanol solution is added in filtrate, the concentration of alcohol of whole solution is reached 60-80%, when static 12-24 is small, mistake
Filter, concentration filtrate to relative density is 1.15-1.25（50-60 DEG C of detection）.
（Two）Above-mentioned mixed liquor is cooled down to 6-10 DEG C, adds saccharomycete mixed liquor, 20-30 DEG C ferments 4-8 days, and fermentation starts
Stirring 1-2 times daily afterwards, makes the Grape Skin of floating immerse again in zymotic fluid every time.
Preferably, the yeast mixed liquor addition is the 0.05-0.1% of whole mixed liquor quality.
Further, the preparation method of the yeast mixed liquor is as follows：
Appropriate dried orange peel is taken, water and the above-mentioned Grape Skin added equivalent to 2 times of amounts of Quality of Pericarpium is smashed to pieces, is uniformly mixed, adds phase
When in 0.1-0.5 times of active dry yeast of Quality of Pericarpium, 20 DEG C keep the temperature 1-3 days, filtering, addition is dry equivalent to activity in filtrate
The benzoic acid of the 0.01-0.05% of yeast quality, continues 20 DEG C and keeps the temperature 1-2 days after mixing, you can.
Further, the active dry yeast meets the requirement in national standard QB 2074-1995.
（Three）Lactic fermentation：Lactobacillus suspension is added, is fermented 6-12 days, it is 15-25 DEG C to keep temperature, filtering.
Preferably, the lactobacillus suspension addition is the 0.001-0.01% of whole zymotic fluid.
（Four）Ageing：Filtrate is closed to place 60-120 days, keeps 10-15 DEG C of environment temperature, filtering.
The method have the characteristics that：
1. the present invention obtains the alkaline matter in caulis sinomenii, and its alkaline matter is mainly small molecule by being separated to caulis sinomenii
Alkaloid, easily through cell membrane, enters grapes tissue, is combined with acidic materials therein, and permeate after being mixed with must
Out, the alcohol-soluble of the small molecule alkali in alcohol fermentation processes, caulis sinomenii is good, and after dissolving each other with ethanol, acidic materials are polymerize
In ethanol, decline the acidity of whole system, increase this product alcohol taste, while avoid acidic materials influence fermentation process, into
After entering in vivo, in the environment of hydrochloric acid in gastric juice, the acid of polymerization can be separated again, play original effect of acidic materials.
2. saccharomycete mixed liquor of the present invention carries out initial fermentation using active dry yeast in dried orange peel and Grape Skin, due to old
Contain a large amount of alcohol components in skin, resistance of the saccharomycete to alcohol can be stimulated, and then improve its resistance to alcohol, deposited in Grape Skin
Under effect, due to the substantial amounts of saccharomycete of Grape Skin itself also implication, after being mixed with above-mentioned saccharomycete, by adding benzoic acid,
Electrophilic reaction easily occurs for its phenyl ring, can change the distribution of charges in saccharomycete, stimulates its variation.Since benzoic acid has weak acid
Property, whole environment is claimed acidity, therefore the antiacid strong and saccharomycete suitable for being grown in grape environment can be obtained, make alcohol fermentation
It is more complete.
The beneficial effects of the present invention are：
1. the present invention provides a kind of preparation method of V. amurensis, using simple preparation process, it is low to obtain a kind of acidity, and quality
Stable wild grape wine.
2. preparation process of the present invention is simple, cost is low, and is suitable for industrialization and large-scale production, to the further of V. amurensis
It is very big using having the function that.
3. ultrasonic vibration adds sterile water washing effectively to remove miscellaneous bacteria, ensure that the fermentation of grape wine is more smooth, flavor is purer
Just.
Embodiment
In order to be better understood from main points of the present invention, now foregoing invention is described in further detail by specific embodiment, but under
Embodiment is stated it is not intended that limiting the further of the present invention.
Embodiment 1
1. choosing fresh V. amurensis, crushed after the washing of sterile water ultrasonic vibration, take part Grape Skin spare, take out part Grape Skin
Weight is 0.1 times of whole fresh grape quality；Remaining grape and skin are put into closed container, are placed 10 days, temperature 10
℃；Caulis Sinomenii extract is added, Caulis Sinomenii extract addition is the 1.0% of whole V. amurensis quality, is stirred and evenly mixed, at 50 DEG C
When constant temperature 2 is small.
The Caulis Sinomenii extract preparation method is as follows：
（1）Take caulis sinomenii appropriate, add the saturated common salt aqueous solutions equivalent to 3 times of caulis sinomenii amount, be heated to reflux 2 it is small when, filtering,
Relative density is concentrated into as 1.19（50-60 DEG C of detection）；
（2）Ethanol solution is added in filtrate, the concentration of alcohol of whole solution is reached 70%, it is static 20 it is small when, filtering, concentration filter
Liquid to relative density is 1.19（50-60 DEG C of detection）.
2. the above-mentioned mixed liquor of cooling adds saccharomycete mixed liquor to 8 DEG C, ferment 6 days, fermentation starts rear stirring 1-2 daily
It is secondary, the Grape Skin of floating is immersed again in zymotic fluid every time.Yeast mixed liquor addition is whole mixed liquor quality
0.08%.The preparation method of the yeast mixed liquor is as follows：
Appropriate dried orange peel is taken, is smashed to pieces, the water equivalent to 2 times of amounts of Quality of Pericarpium and above-mentioned Grape Skin is added, is uniformly mixed, adds phase
When in 0.3 times of active dry yeast of Quality of Pericarpium, 20 DEG C keep the temperature 2 days, filtering, addition is equivalent to active dry yeast matter in filtrate
0.03% benzoic acid of amount, continues 20 DEG C and keeps the temperature 1 day after mixing, you can.
3. lactic fermentation：Lactobacillus suspension is added, lactobacillus suspension addition is the 0.005% of whole zymotic fluid, ferments 9 days, protects
Temperature is held as 20 DEG C, filtering.
4. ageing：Filtrate is closed to place 90 days, keeps 10-15 DEG C of environment temperature, filtering.
Embodiment 2
1. choosing fresh V. amurensis, crushed after the washing of sterile water ultrasonic vibration, take part Grape Skin spare, take out part Grape Skin
Weight is 0.05 times of whole fresh grape quality；Remaining grape and skin are put into closed container, are placed 5 days, temperature 5
℃；Caulis Sinomenii extract is added, Caulis Sinomenii extract addition is the 0.5% of whole V. amurensis quality, is stirred and evenly mixed, at 40 DEG C
When constant temperature 2 is small.
The Caulis Sinomenii extract preparation method is as follows：
（1）Take caulis sinomenii appropriate, add the saturated common salt aqueous solutions equivalent to 3.5 times of caulis sinomenii amount, be heated to reflux 2 it is small when, mistake
Filter, is concentrated into relative density as 1.24（50-60 DEG C of detection）；
（2）Ethanol solution is added in filtrate, the concentration of alcohol of whole solution is reached 78%, it is static 14 it is small when, filtering, concentration filter
Liquid to relative density is 1.24（50-60 DEG C of detection）.
2. the above-mentioned mixed liquor of cooling adds saccharomycete mixed liquor to 6 DEG C, ferment 4 days, fermentation starts rear stirring 1-2 daily
It is secondary, the Grape Skin of floating is immersed again in zymotic fluid every time.Yeast mixed liquor addition is whole mixed liquor quality
0.05%.The preparation method of the yeast mixed liquor is as follows：
Appropriate dried orange peel is taken, is smashed to pieces, the water equivalent to 2 times of amounts of Quality of Pericarpium and above-mentioned Grape Skin is added, is uniformly mixed, adds phase
When in 0.4 times of active dry yeast of Quality of Pericarpium, 20 DEG C keep the temperature 3 days, filtering, addition is equivalent to active dry yeast matter in filtrate
0.025% benzoic acid of amount, continues 20 DEG C and keeps the temperature 2 days after mixing, you can.
3. lactic fermentation：Lactobacillus suspension is added, lactobacillus suspension addition is the 0.001% of whole zymotic fluid, ferments 6 days, protects
Temperature is held as 15 DEG C, filtering.
4. ageing：Filtrate is closed to place 60 days, keeps 10-15 DEG C of environment temperature, filtering.
Embodiment 3
1. choosing fresh V. amurensis, crushed after the washing of sterile water ultrasonic vibration, take part Grape Skin spare, take out part Grape Skin
Weight is 0.15 times of whole fresh grape quality；Remaining grape and skin are put into closed container, are placed 15 days, temperature 15
℃；Caulis Sinomenii extract is added, Caulis Sinomenii extract addition is the 1.5% of whole V. amurensis quality, is stirred and evenly mixed, at 60 DEG C
When constant temperature 2 is small.The Caulis Sinomenii extract preparation method is as follows：
（1）Take caulis sinomenii appropriate, add equivalent to 2-4 times of saturated common salt aqueous solution measured of caulis sinomenii, be heated to reflux 2 it is small when, mistake
Filter, is concentrated into relative density as 1.23（50-60 DEG C of detection）；
（2）Ethanol solution is added in filtrate, the concentration of alcohol of whole solution is reached 65%, it is static 13 it is small when, filtering, concentration filter
Liquid to relative density is 1.22（50-60 DEG C of detection）.
2. the above-mentioned mixed liquor of cooling adds saccharomycete mixed liquor to 10 DEG C, ferment 8 days, fermentation starts rear stirring 1-2 daily
It is secondary, the Grape Skin of floating is immersed again in zymotic fluid every time.Yeast mixed liquor addition is the 0.1% of whole mixed liquor quality.
The preparation method of the yeast mixed liquor is as follows：
Appropriate dried orange peel is taken, is smashed to pieces, the water equivalent to 2 times of amounts of Quality of Pericarpium and above-mentioned Grape Skin is added, is uniformly mixed, adds phase
When in 0.4 times of active dry yeast of Quality of Pericarpium, 20 DEG C keep the temperature 1 day, filtering, addition is equivalent to active dry yeast matter in filtrate
0.02% benzoic acid of amount, continues 20 DEG C and keeps the temperature 2 days after mixing, you can.
3. lactic fermentation：Lactobacillus suspension is added, lactobacillus suspension addition is the 0.01% of whole zymotic fluid, ferments 12 days, protects
Temperature is held as 25 DEG C, filtering.
4. ageing：Filtrate is closed to place 120 days, keeps 10-15 DEG C of environment temperature, filtering.
Comparative example 1
1. choosing fresh V. amurensis, crushed after the washing of sterile water ultrasonic vibration, take part Grape Skin spare, take out part Grape Skin
Weight is 0.06 times of whole fresh grape quality；Remaining grape and skin are put into closed container, are placed 7 days, temperature 6
℃。
2. the above-mentioned mixed liquor of cooling adds saccharomycete to 8 DEG C, ferment 7 days, stirring 1-2 times daily after fermentation starts, every time
The Grape Skin of floating is set to immerse again in zymotic fluid.Saccharomycete addition is the 0.08% of whole mixed liquor quality.
3. lactic fermentation：Lactobacillus suspension is added, lactobacillus suspension addition is the 0.007% of whole zymotic fluid, ferments 9 days, protects
Temperature is held as 20 DEG C, filtering.
4. ageing：Filtrate is closed to place 100 days, keeps 10-15 DEG C of environment temperature, filtering.
Comparative example 2
1. choosing fresh V. amurensis, crushed after the washing of sterile water ultrasonic vibration, take part Grape Skin spare, take out part Grape Skin
Weight is 0.1 times of whole fresh grape quality；Remaining grape and skin are put into closed container, are placed 10 days, temperature 10
℃。
2. the above-mentioned mixed liquor of cooling adds saccharomycete to 8 DEG C, ferment 6 days, stirring 1-2 times daily after fermentation starts, every time
The Grape Skin of floating is set to immerse again in zymotic fluid.Saccharomycete addition is the 0.08% of whole mixed liquor quality.
3. lactic fermentation：Lactobacillus suspension is added, lactobacillus suspension addition is the 0.005% of whole zymotic fluid, ferments 9 days, protects
Temperature is held as 22 DEG C, filtering.
4. ageing：Filtrate is closed to place 75 days, keeps 10-15 DEG C of environment temperature, filtering.
Comparative example 3
1. choosing fresh V. amurensis, crushed after the washing of sterile water ultrasonic vibration, take part Grape Skin spare, take out part Grape Skin
Weight is 0.13 times of whole fresh grape quality；Remaining grape and skin are put into closed container, are placed 10 days, temperature 12
℃。
2. the above-mentioned mixed liquor of cooling adds saccharomycete to 8 DEG C, ferment 6 days, stirring 1-2 times daily after fermentation starts, every time
The Grape Skin of floating is set to immerse again in zymotic fluid.Yeast juice addition is the 0.09% of whole mixed liquor quality.
3. lactic fermentation：Lactobacillus suspension is added, lactobacillus suspension addition is the 0.006% of whole zymotic fluid, ferments 9 days, protects
Temperature is held as 20 DEG C, filtering.
4. ageing：Filtrate is closed to place 90 days, keeps 10-15 DEG C of environment temperature, filtering.
Wild grape wine obtained by embodiment 1-3 is detected, according to standard GB/T/T 15037-2006, carries out complete detection, respectively
Item index meets the requirements
The taste of embodiment 1 to embodiment 3 and comparative example 1-3 is judged
20 normal adults are chosen, product are carried out to above-described embodiment 1 to 3 and the gained of comparative example 1 to 3 grape wine successively
Taste, with reference to standard GB/T/T 15037-2006, evaluation marking is carried out to its sense organ, mouthfeel is better, records the average mark of ten people
Number, it is as a result as follows：
| Embodiment | 1 | 2 | 3 | P- 1 | P- 2 | P- 3 |
| Score | 96.3 | 95.7 | 96.8 | 68.6 | 71.1 | 66.9 |
* " p- 1 " refers to 1 gained grape wine of comparative example, other and so on
* sensory judgments' standard is as follows（Source GB/T 15037-2006）：
It was found from above-mentioned experimental result, the wild grape wine of present invention gained has significant advantage in terms of sense organ.
The acidity of embodiment 1 to embodiment 3 and comparative example 1-3 is detected, colleague investigates it in placement process
The change of middle acidity and mouthfeel change
Wild grape wine obtained by Example 1-3 and comparative example 1-3, using standard caustic soda solution, with reference to GB/T
Method in 15037-2006, detects the total acid angle value in gained grape wine, as a result as follows：
| Embodiment | 1 | 2 | 3 | P- 1 | P- 2 | P- 3 |
| Acidity（g/L） | 3.16 | 3.15 | 3.27 | 9.11 | 7.68 | 10.44 |
Wild grape wine obtained by Example 1-3 and comparative example 1-3, is poured into the graduated cylinder of 100ml, at 40 DEG C, humidity 75%
Placed under part, 0/3/6 month respectively, choose ten professional mouthfeel criticism personages, to above-mentioned Taste of Wine, while observed outer
See, it is as a result as follows：
| Embodiment | 1 | 2 | 3 | P- 1 | P- 2 | P- 3 |
| 0 month | The transparent clarification of solution, pure grape wine Fragrance | The transparent clarification of solution, pure vinous flavor Taste | The transparent clarification of solution, pure vinous flavor Taste | The transparent clarification of solution, has sour and astringent Taste | The transparent clarification of solution, has sour and astringent Taste | The transparent clarification of solution, there is acid Astringent taste |
| March | The transparent clarification of solution, pure grape wine Fragrance | The transparent clarification of solution, pure vinous flavor Taste | The transparent clarification of solution, pure vinous flavor Taste | Solution is muddy, and acerbity aggravates | Solution is muddy, and acerbity aggravates | Solution is muddy, and acerbity adds Weight |
| June | The transparent clarification of solution, pure grape wine Fragrance | The transparent clarification of solution, pure vinous flavor Taste | The transparent clarification of solution, pure vinous flavor Taste | Solution has precipitation | Solution has precipitation | Solution has precipitation |
From above-mentioned analysis of experimental results, the wild grape wine obtained by the present invention is respectively provided with aobvious in terms of acidity is reduced and in terms of mouthfeel
Write effect.
Claims (7)
1. a kind of method that ultrasonic washing prepares Low acid wild grape wine, it is characterised in that including following steps：
（1）Choose fresh V. amurensis, crushed after the washing of sterile water ultrasonic vibration, take part Grape Skin spare, remaining grape and
Skin is put into closed container, is placed 5-15 days, and temperature is 5-15 DEG C；Caulis Sinomenii extract is added, is stirred and evenly mixed, at 40-60 DEG C
When constant temperature 2 is small；
（2）Above-mentioned mixed liquor is cooled down to 6-10 DEG C, adds saccharomycete mixed liquor, 20-30 DEG C ferments 4-8 days, and fermentation is every after starting
Its stirring 1-2 times, makes the Grape Skin of floating immerse again in zymotic fluid every time；
（3）Lactic fermentation：Lactobacillus suspension is added, is fermented 6-12 days, it is 15-25 DEG C to keep temperature, filtering；
（4）Ageing：Filtrate is closed to place 60-120 days, keeps 10-15 DEG C of environment temperature, filtering.
2. the method that ultrasonic washing prepares Low acid wild grape wine according to claim 1, it is characterised in that：The mountain
Grape is the ripe grape picked back, and standing time is no more than 5 days.
3. the method that ultrasonic washing prepares Low acid wild grape wine according to claim 2, it is characterised in that：Described takes
Go out 0.05-0.15 times that part Grape Skin weight is whole fresh grape quality.
4. the method that ultrasonic washing prepares Low acid wild grape wine according to claim 3, it is characterised in that：The green grass or young crops
Wind boisiana extract addition is the 0.5-1.5% of whole V. amurensis quality.
5. the method that ultrasonic washing prepares Low acid wild grape wine according to claim 4, it is characterised in that：The green grass or young crops
Wind boisiana extract preparation method is as follows：
（1）Take caulis sinomenii appropriate, add equivalent to 2-4 times of saturated common salt aqueous solution measured of caulis sinomenii, be heated to reflux 2 it is small when, mistake
Filter, it is 1.15-1.25 to be concentrated into relative density（50-60 DEG C of detection）；
（2）Ethanol solution is added in filtrate, the concentration of alcohol of whole solution is reached 60-80%, when static 12-24 is small, filtering,
It is 1.15-1.25 to concentrate filtrate to relative density（50-60 DEG C of detection）.
6. the method that ultrasonic washing prepares Low acid wild grape wine according to claim 5, it is characterised in that：The ferment
Female mixed liquor addition is the 0.05-0.1% of whole mixed liquor quality.
7. the method that ultrasonic washing prepares Low acid wild grape wine according to claim 6, it is characterised in that：The ferment
The preparation method of female mixed liquor is as follows：
Appropriate dried orange peel is taken, is smashed to pieces, the water equivalent to 2 times of amounts of Quality of Pericarpium and above-mentioned Grape Skin is added, is uniformly mixed, adds phase
When in 0.1-0.5 times of active dry yeast of Quality of Pericarpium, 20 DEG C keep the temperature 1-3 days, filtering, addition is dry equivalent to activity in filtrate
The benzoic acid of the 0.01-0.05% of yeast quality, continues 20 DEG C and keeps the temperature 1-2 days after mixing, you can.
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