CN108165409B - Red wine containing snow pear and black chokeberry and preparation method of red wine - Google Patents
Red wine containing snow pear and black chokeberry and preparation method of red wine Download PDFInfo
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Abstract
The invention discloses a snow pear and black chokeberry red wine and a preparation method thereof. The brewed red wine of the black chokeberry and the black chokeberry has unique taste and rich nutrition, and also has various efficacies of preventing cardiovascular and cerebrovascular diseases, assisting in treating type II diabetes, maintaining beauty and keeping young and the like. The invention is suitable for making fruit wine by using the snow pears and the aronia melanocarpa fruits as raw materials.
Description
Technical Field
The invention belongs to the technical field of wine making, and relates to preparation of red wine, in particular to snow pear and aronia melanocarpa red wine and a preparation method thereof.
Background
The aronia melanocarpa is originally produced in the eastern part of North America and is an economic tree species integrating edible, medicinal, garden, ecological and other values. China does not have the tree species locally, 8 varieties are introduced from abroad by the afforestation research institute in arid regions of Liaoning province since 1989, and China has abundant germplasm resources for development to date. Few researches on direct wine making of the aronia melanocarpa fruits at home and abroad are carried out, and the pure fermented wine has poor palatability.
The aronia melanocarpa has strong oxidation resistance due to the rich bioactive substances such as anthocyanin and flavone, and has a certain remarkable effect in the aspects of preventing and treating hypertension, heart disease, urinary tract infection, heavy metal poisoning, radiation disease, diabetes, cancer and the like. However, the fruit is not suitable for consumers to directly eat due to its strong astringent taste, so the deep processing of the fruit becomes a necessary link for the development of the sorbus pohuashanensis industry.
The snow pear is rich in various organic acids, proteins, fats, fruit acids, various vitamins and mineral nutrient elements, and has the effects of clearing away heart-fire, moistening lung, relieving cough, eliminating phlegm, clearing throat, reducing pathogenic fire, dispelling alcohol, removing toxic substances, and the like. However, snow pears are very easy to be oxidized and browned in the brewing and juice making process, for example, as the azalea and other people disclose in the Chinese patent application of 'a process for preparing dry and white snow pear wine' that some non-natural antioxidants such as ascorbic acid or citric acid are added in a certain amount to prevent browning, once the snow pear wine is in contact with oxygen, the browning is fast, the oxidation resistance is generally needed, and the aronia melanocarpa juice is added, so that the flavonoid substances contained in the juice are used for oxidation resistance, and the food safety is safer than the externally added reagent.
Disclosure of Invention
In order to solve the defects in the prior art, the invention aims to provide the red wine of the black chokeberry of the snow pear and the preparation method thereof, which utilize polyphenol substances contained in the black chokeberry of the snow pear to inhibit the browning of the snow pear juice and provide a new idea for preventing the browning in the processing process of the snow pear; in addition, the addition of the snow pear juice can dilute the bitter taste of tannin in the black fruit gland costal flower, thereby meeting the taste requirements of the public.
In order to achieve the purpose, the invention adopts the technical scheme that:
a red wine of black chokeberry of snow pear is prepared from the following raw materials: 4 to 19 parts of snow pear, 1 part of aronia melanocarpa, 80 to 250 ml of metabisulfite, 200 to 500u/L of pectinase, proper amount of sugar and 1 multiplied by 10 of saccharomyces cerevisiae5～2×107cfu/mL。
By way of limitation, the metabisulfite is potassium metabisulfite or sodium metabisulfite.
As another limitation, the sugar is sucrose, or one of fermentable sugars such as glucose and fructose (the sugar that can be directly utilized by yeast we refer to as a fermentation sugar, and commonly used fermentation sugars are six-carbon sugars such as glucose and fructose).
The invention also provides a preparation method of the snow pear black chokeberry red wine, which comprises the following steps:
(1) preparing mixed fruit juice;
(2) fruit juice infusion
(3) Inoculating and fermenting;
(4) centrifuging to prepare raw wine, and storing and aging in a full tank;
(5) filtering, bottling, and storing in cellar.
By way of limitation, step (1) produces a blended juice, which is carried out in the following order of steps:
(11) pretreatment of snow pears and aronia melanocarpa fruits
Cleaning snow pears, and removing water; removing stems of aronia melanocarpa, cleaning and controlling moisture;
(12) crushing and juicing
Mixing the pretreated snow pears and black chokeberries in proportion, crushing and juicing to obtain mixed juice A.
As a further limitation, the step (2) of inoculating the fermentation is carried out according to the following steps in sequence:
(21) supplemented with metabisulfite
Adding 30-150 mg/L of metabisulfite into the A to obtain juice B. The method aims to inhibit mixed bacteria in the mixed juice, stand for clarification, delay the start of fermentation time, facilitate the subsequent dissolution of pectinase and softening of plant cell walls and improve the juice yield;
(22) adding pectinase
And adding 200-500 u/L of pectinase into the juice B, dissolving and softening plant cell walls, and improving the juice yield, wherein the enzymolysis condition is that the temperature is 25-30 ℃, and the enzymolysis time is 8-24 hours, so as to obtain the juice C after enzymolysis.
As a limitation to the inoculation fermentation of step (3), it is carried out in the following order of steps:
(31) sugar mixing
Adding sugar into the C, and adjusting the sugar content to 120-240 Ag/L (aiming at providing a substrate suitable for yeast fermentation and alcohol conversion to finally obtain a suitable alcohol degree), so as to obtain a feed liquid D;
(32) inoculating fermentation
Inoculating activated Saccharomyces cerevisiae with an inoculum size of 1 × 105～2×107cfu/mL, fermenting for 7-14 days at 15-28 ℃ to obtain fermentation liquor E.
As the limitation of centrifuging to prepare the wine base and storing and ageing in a full tank in the step (4), the method is carried out according to the following steps in sequence:
(41) centrifugation
Centrifuging the E to realize residue-liquid separation to obtain a raw wine F of the black chokeberry red wine of snow pears;
(42) ageing wine
Adding a partial heavy sulfate into F at a ratio of 50-100 m Ag/L to prevent oxidation of the wine; and (5) filling the tank for 3-6 months for ageing to obtain aged wine base G.
As a further limitation, in the step (41), the centrifugal rotation speed is 4000-6000 r/min, and the centrifugal time is 5-20 min.
Other features of the invention are:
filtering, bottling and storing in a cellar in the step (5), wherein G is filtered to obtain clear wine base; then filling into a glass bottle, transferring into a wine cellar for bottle storage, and obtaining the target product, namely the red wine of the black chokeberry.
The storage temperature of the bottle storage is 12-15 ℃, and the relative humidity is 60-65%.
The red wine of the snow pear and black chokeberry has the color from light pink to dark red, and the volume alcoholic strength of 7-14%; calculated by tartaric acid, the total acid content is 2-7 Ag/L; calculated by rutin, the content of flavonoid compounds is 300-3000 mgAg/L; the content of anthocyanin is 10-100 m Ag/L, and the chroma is 0.2-2.0; the color tone is 1.5 to 4.
Compared with the prior art, the invention has the technical progress that the technical scheme is adopted:
firstly, in the formula of the invention, the aronia melanocarpa is rich in natural antioxidant substances such as flavone and the like, can slow down and even prevent browning of the snow pears in the crushing and juicing processes, and provides a new idea for developing the snow pear wine; the fragrant fragrance of the snow pears also compensates for the sourness of the black chokeberries, so that the brewed black chokeberries wine of the snow pears is clearer and thicker and is refreshing;
secondly, the preparation method of the invention enables the color, the alcoholic strength, the total acid content, the flavonoid content, the anthocyanin content, the chroma and the color index of the snow pear aronia melanocarpa red wine to meet the taste of the public and better adapt to the public requirements;
thirdly, the red wine prepared by the invention has unique taste and rich nutrition. Because the aronia melanocarpa and the snow pears contain abundant flavone and anthocyanin compounds, the prepared Chinese medicinal preparation also has various effects of preventing cardiovascular and cerebrovascular diseases, assisting in treating type II diabetes, maintaining beauty and keeping young and the like.
The invention is suitable for preparing red wine.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate an embodiment of the invention and, together with the description, serve to explain the invention and not to limit the invention. In the drawings:
FIG. 1 is a process flow diagram of a preparation method in an embodiment of the present invention.
Detailed Description
Example 1-6 snow pear black chokeberry red wine and preparation method thereof
Examples 1-6 are a red wine of black chokeberry and snow pear and a preparation method thereof, respectively, wherein:
the raw materials for preparing the materials comprise: 4 to 19 parts of snow pear, 1 part of aronia melanocarpa, 80 to 250 ml of metabisulfite, 200 to 500u/L of pectinase, proper amount of sugar and 1 multiplied by 10 of saccharomyces cerevisiae5～2×107cfu/mL cfu/mL. The specific formulation of each example is shown in the following table:
secondly, the preparation method in the embodiments 1 to 6 is carried out according to the following steps (the specific technical parameters are shown in the table):
(1) preparing mixed fruit juice
(11) Pretreatment of snow pears and aronia melanocarpa fruits
Cleaning snow pears, and removing water; removing stems of aronia melanocarpa, cleaning and controlling moisture;
(12) crushing and juicing
Mixing the pretreated snow pears and black chokeberries in proportion, crushing and juicing to obtain mixed juice A.
(2) Inoculating fermentation
(21) Supplemented with metabisulfite
And adding 30-150 m Ag/L metabisulfite into the A to obtain juice B. The method aims to inhibit mixed bacteria in the mixed juice, stand for clarification, delay the start of fermentation time, facilitate the subsequent dissolution of pectinase and softening of plant cell walls and improve the juice yield;
(22) adding pectinase
And adding 200-500 u/L of pectinase into the juice B, wherein the enzymolysis condition is that the temperature is 25-30 ℃, and the enzymolysis time is 8-24 h, so as to obtain the juice C after enzymolysis. The purpose of this step is to dissolve and soften the plant cell walls and to increase the juice yield.
(31) Sugar mixing
And C, adding sugar to adjust the sugar content until the sugar content is 120-240 Ag/L, and obtaining a feed liquid D. The purpose of the step is to provide a substrate suitable for fermenting and converting alcohol by yeast to obtain the proper alcohol content;
(32) inoculating fermentation
Inoculating activated Saccharomyces cerevisiae with an inoculum size of 1 × 105～2×107cfu/mL, fermenting for 7-14 days at 15-28 ℃ to obtain fermentation liquor E.
(4) Centrifuging to prepare raw wine, and storing and aging in a full tank
(41) Centrifugation
Centrifuging the E at the centrifugal rotation speed of 4000-6000 r/min for 5-20 min to realize residue-liquid separation to obtain the raw wine F of the black chokeberry wine;
(42) ageing wine
And F, adding the partial heavy sulfate into the Ag/L at a ratio of 50-100 m, and ageing the Ag/L in a full tank for 3-6 months to obtain ageing type raw wine G.
(5) Filtering, bottling, and storing in cellar
And filtering the G, filling the G into a glass bottle, transferring the glass bottle to a cellar for bottle storage, and obtaining the target product, namely the red wine of the aronia melanocarpa, wherein the storage temperature is 12-15 ℃, and the relative humidity is 60-65%.
The red wine prepared in the examples 1 to 6 and prepared by the method has the color from light pink to dark red, and the volume alcoholic strength is 7 to 14 percent; calculated by tartaric acid, the total acid content is 2-7 Ag/L; calculated by rutin, the content of flavonoid compounds is 300-3000 mgAg/L; the content of anthocyanin is 10-100 m Ag/L, and the chroma is 0.2-2.0; the color tone is 1.5 to 4.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (12)
1. The red wine of the snow pear and black chokeberry is characterized by comprising the following raw materials: mixed fruit juice A, metabisulfite 80-250 mAg/L, pectase 200-500 u/L, right amount of sugar, saccharomyces cerevisiae 1X 105～2×107cfu/mL, wherein the mixed juice A is prepared by mixing 4-19 parts by weight of snow pears and 1 part by weight of aronia melanocarpa, crushing and juicing.
2. The snow pear black chokeberry red wine according to claim 1, which is characterized in that: the metabisulfite is potassium metabisulfite or sodium metabisulfite.
3. The snow pear black chokeberry red wine according to claim 1, which is characterized in that: the sugar is one of fermentable sugars sucrose, glucose or fructose.
4. The preparation method of the snow pear black chokeberry red wine as claimed in any one of claims 1 to 3, characterized in that the preparation method comprises the following steps in sequence:
(1) preparing mixed juice A;
(2) fruit juice impregnation;
(3) inoculating and fermenting;
(4) centrifuging to prepare raw wine, and storing and aging in a full tank;
(5) filtering, bottling, and storing in cellar.
5. The method for preparing the red wine of black chokeberry fruit of snow pear according to claim 4, wherein the step (1) of preparing the mixed juice is carried out according to the following steps:
(11) pretreatment of snow pears and aronia melanocarpa fruits
Cleaning snow pears, and removing water; removing stems of aronia melanocarpa, cleaning and controlling moisture;
(12) crushing and juicing
Mixing the pretreated snow pears and black chokeberries, crushing and juicing to obtain mixed juice A.
6. The preparation method of the snow pear black chokeberry red wine according to claim 4, characterized in that: the step (2) of fruit juice impregnation is carried out according to the following steps:
(21) supplemented with metabisulfite
Adding 30-150 m Ag/L metabisulfite into the A to obtain juice B;
(22) adding pectinase
And adding 200-500 u/L of pectinase into the juice B, and carrying out enzymolysis for 8-24 h at the temperature of 25-30 ℃ to obtain the juice C after enzymolysis.
7. The preparation method of the snow pear black chokeberry red wine according to claim 4, characterized in that: the step (3) is carried out by inoculating and fermenting according to the following steps:
(31) sugar mixing
Adding sugar into the C, and adjusting the sugar content to 120-240 Ag/L to obtain a feed liquid D;
(32) inoculating fermentation
Inoculating activated Saccharomyces cerevisiae with an inoculum size of 1 × 105～2×107cfu/mL, fermenting for 7-14 days at 15-28 ℃ to obtain fermentation liquor E.
8. The preparation method of the snow pear black chokeberry red wine according to claim 4, wherein the step (4) of centrifuging to prepare the raw wine and storing and aging in a full tank are sequentially carried out according to the following steps:
(41) centrifugation
Centrifuging the E, and removing yeast paste and precipitate to obtain a raw wine F of the black chokeberry red wine;
(42) ageing wine
Adding partial heavy sulfate into the F at a ratio of 50-100 m Ag/L, and ageing in a full tank for 3-6 months to obtain ageing type raw wine G.
9. The preparation method of the snow pear and black chokeberry red wine according to claim 8, wherein in the step (41), the centrifugal rotation speed is 4000-6000 r/min, and the centrifugal time is 5-20 min.
10. The preparation method of the snow pear black chokeberry red wine according to claim 4, characterized in that: and (5) filtering, bottling and storing in a cellar, namely filtering the G, filling the G into glass bottles, transferring the glass bottles to a cellar, and storing the glass bottles to obtain the target product of the red wine of the black chokeberry.
11. The method for preparing the black chokeberry red wine of snow pear according to claim 10, wherein the red wine comprises the following components: the storage temperature of the bottle storage is 12-15 ℃, and the relative humidity is 60-65%.
12. The method for preparing the black chokeberry red wine of snow pear according to claim 11, wherein the red wine comprises the following components: the red wine has a pink color to dark red color, an alcoholic strength of 7-14% (voL.), a total acid content of 2-7 Ag/L, a flavonoid content of 300-3000 Ag/L, an anthocyanin content of 10-100 Ag/L, a chroma of 0.2-2.0 and a hue of 1.5-4.
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| CN110669619A (en) * | 2019-09-19 | 2020-01-10 | 青岛农业大学 | Black chokeberry onion fermented wine and preparation method thereof |
| CN111019792A (en) * | 2019-11-25 | 2020-04-17 | 泸州品创科技有限公司 | Snow pear fermented wine and preparation method of snow pear brandy |
| CN113355193A (en) * | 2021-07-26 | 2021-09-07 | 宁夏大学 | Flavored aronia melanocarpa wine and preparation method thereof |
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| CN103060154A (en) * | 2013-01-24 | 2013-04-24 | 河北农业大学 | Pear red wine and brewing method thereof |
| CN103451066A (en) * | 2013-09-21 | 2013-12-18 | 山东农业大学 | Processing method of dry type fragrant pear fermented wine |
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| CN104987982A (en) * | 2015-07-07 | 2015-10-21 | 河北工程大学 | Technology for dry snow pear wine |
| CN106350398A (en) * | 2016-08-25 | 2017-01-25 | 阜阳师范学院 | Blending technology of black chokeberry strawberry complex fruit wine |
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- 2018-01-29 CN CN201810083600.7A patent/CN108165409B/en active Active
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| CN103060154A (en) * | 2013-01-24 | 2013-04-24 | 河北农业大学 | Pear red wine and brewing method thereof |
| CN103451066A (en) * | 2013-09-21 | 2013-12-18 | 山东农业大学 | Processing method of dry type fragrant pear fermented wine |
| CN103740534A (en) * | 2014-01-20 | 2014-04-23 | 河北科技师范学院 | Preparation method for aronia melanocarpa dry type fermented wine and product thereof |
| CN104987982A (en) * | 2015-07-07 | 2015-10-21 | 河北工程大学 | Technology for dry snow pear wine |
| CN106350398A (en) * | 2016-08-25 | 2017-01-25 | 阜阳师范学院 | Blending technology of black chokeberry strawberry complex fruit wine |
Non-Patent Citations (1)
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