CN108342278A - A kind of tara vine wine and its brewing method - Google Patents
A kind of tara vine wine and its brewing method Download PDFInfo
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- CN108342278A CN108342278A CN201810432286.9A CN201810432286A CN108342278A CN 108342278 A CN108342278 A CN 108342278A CN 201810432286 A CN201810432286 A CN 201810432286A CN 108342278 A CN108342278 A CN 108342278A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The present invention relates to fermentation technical fields, in particular to a kind of tara vine wine and its brewing method.The method includes：Broken slurries are obtained by ripe tara vine is broken, is added into the broken slurries after pectase, cellulase and potassium metabisulfite carry out drop glue processing and pours out supernatant sugaring modulation, access yeast is fermented to obtain the final product.The technique can not only promote tara vine fruit wine quality, and can also improve fruit wine crushing juice rate, make full use of resource, reduce production cost.
Description
Technical field
The present invention relates to fermentation technical fields, in particular to a kind of tara vine wine and its brewing method.
Background technology
Tara vine (Actinidia arguta) is commonly called as bower actinidia fruit, for Actinidiaceae Actinidia fallen leaves liana.Point
The some areas in China northeast and North China are distributed in, reserves are compared with horn of plenty.Fruit is emerald green, pleasant to the palate, and soft and succulency is rich in
It is biological also to contain the multiple nutritional components and SOD, flavones, polysaccharide etc. such as amino acid, vitamin and magnesium, iron, potassium, sodium in fruit by Vc
Active material has the effects that nourishing and fit keeping function, promoting production of body fluid and nourishing the lung.The feature of tara vine maximum is that fruit softening is fast after harvesting,
Fructescence is concentrated and not storage tolerance, and therefore, tara vine should processing and utilization well in addition to fresh food.Fruit can be processed
At multiple products such as jelly, jam, fruit juice, preserved fruit, fruit wine.Wherein using tara vine as raw material, the fermented fruit be brewed into
Wine is that one kind meeting modern public nutritional need, has higher containing a large number of nutrients and bioactive substance in fruit
The drink of new generation of nutritive value.
The technological process that tara vine fermentation at present uses is as follows：Tara vine is cleaned, and pectase enzyme is added in-squeezing the juice-
Solution-plus water, sugar addition-access yeast-alcoholic fermentation-skin slag separation-ageing 1 year-filtering-pasteurize-bottling.
The following disadvantage of prior art generally existing：
Tara vine wine crushing juice rate is low, and resource cannot make full use of；
The fruit wine poor quality that this tara vine zymotechnique spawns has apparent not pleasant smell, and mouthfeel is not good enough；
Fruit wine quality is further reduced using pasteurize；
The fruit wine color of brewing is profound, and very oxidizable, and it is short that fruit wine fits the drink phase.
In view of this, special propose the present invention.
Invention content
It is an object of the invention to provide a kind of new tara vine wine fermentation techniques, can not only promote tara vine fruit wine
Quality, and fruit wine crushing juice rate is improved, resource is made full use of, production cost is reduced.
The second object of the present invention is to provide the tara vine wine that the above method is prepared.
In order to realize that the above-mentioned purpose of the present invention, spy use following technical scheme：
The present invention relates to a kind of tara vine liquor brewing methods, including：
Ripe tara vine is crushed and obtains broken slurries, pectase, cellulose are added into the broken slurries
Enzyme and potassium metabisulfite pour out supernatant sugaring modulation after carrying out drop glue processing, and access yeast is fermented to obtain the final product.
According to an aspect of the present invention, the invention further relates to the tara vine wine that method as described above is prepared.
Compared with prior art, beneficial effects of the present invention are：
The optimization that the present invention adds time and additive amount by auxiliary material improves crushing juice rate, avoids existing brewage process and goes out
Juice rate is low, problem of resource waste；
Existing brewage process, brewed fruit wine color are in amber, and oxidation is serious, and the suitable drink phase is short, present invention process brewing
Tara vine wine is in lemon plae, more anti-oxidant, and the suitable drink phase is longer；
Current brewage process has peculiar smell using belt leather dipping fermentation, fragrance, and mouthfeel is not good enough, and fruit wine poor quality, the present invention adopts
With fermentation of clear juice, the methods of low temperature ageing brewing, fruit wine pleasant aroma, mouthfeel balance, pleasant impression long.
Brewed fruit wine of the present invention is clear transparent, cost-effective without primary filters such as diatomite in current process；
The present invention can promote the quality of fruit wine using saccharomyces cerevisiae, the fermentation system of ferment Pichia pastoris and rhodotorula mucilaginosa.
The present invention directly carries out end-filtration-membrane filtration technique, avoids injury of the pasteurize to fruit wine quality, ensures
The aroma quality of fruit wine.The tara vine fruit wine of brewing, clear, lemon plae, have lemon, pears, coconut, honey and
The fragrance of taffy, clean taste, wine body balance, pleasant impression long is a good fruit wine.
Description of the drawings
It, below will be to specific in order to illustrate more clearly of the specific embodiment of the invention or technical solution in the prior art
Embodiment or attached drawing needed to be used in the description of the prior art are briefly described, it should be apparent that, in being described below
Attached drawing is some embodiments of the present invention, for those of ordinary skill in the art, before not making the creative labor
It puts, other drawings may also be obtained based on these drawings.
Fig. 1 is the result figure that the date-plum persimmon mud monkey peach wine that embodiment 3 is prepared is detected using GC-MS detection methods.
Specific implementation mode
The present invention relates to a kind of tara vine liquor brewing methods, including：
Ripe tara vine is crushed and obtains broken slurries, pectase, cellulose are added into the broken slurries
Enzyme and potassium metabisulfite pour out supernatant sugaring modulation after carrying out drop glue processing, and access yeast is fermented to obtain the final product.
Preferably, method as described above, the tara vine soluble solid content of the maturation is 10%~
14%；
It is furthermore preferred that the tara vine soluble solid content of the maturation is 12%；
It is furthermore preferred that the tara vine of the maturation is " chief is green " tara vine kind.
Preferably, the end of method as described above, the pectase and the cellulase in the broken slurries is dense
Degree is 0.05g/L~0.07g/L and 0.03g/L~0.05g/L；
It is furthermore preferred that the final concentration of 0.06g/L of the pectase and the cellulase in the broken slurries with
And 0.04g/L.
Preferably, method as described above, the potassium metabisulfite are final concentration of in the broken slurries
0.05g/L~0.15g/L；
It is furthermore preferred that final concentration of 0.10g/L of the potassium metabisulfite in the broken slurries.
Preferably, method as described above, the condition of the drop glue processing are 22 DEG C~28 DEG C and handle 3~5 hours；
It is furthermore preferred that the condition of the drop glue processing is 24 DEG C~26 DEG C and handles 4 hours.
Preferably, method as described above, the additive amount of the sugar be a concentration of 180g/L sugared in the supernatant~
220g/L；
It is furthermore preferred that the additive amount of the sugar is a concentration of 200g/L sugared in the supernatant.
Preferably, method as described above, the yeast are selected from saccharomyces cerevisiae, fermentation Pichia pastoris and rhodotorula mucilaginosa.
Fermentation Pichia pastoris and rhodotorula mucilaginosa are Non-Saccharomyces, and Non-Saccharomyces are rarely employed in the prior art and are used as
The fermentation of fruit wine, the saccharomyces cerevisiae of Optimum Contents and Non-Saccharomyces are used in mixed way by invention of the present invention can preferably promote date-plum persimmon
The quality of Yangtao wine.
Preferably, the additive amount of method as described above, the saccharomyces cerevisiae is 5~10 × 108Cfu/L, the fermentation
The additive amount of Pichia pastoris is 3~7 × 107The additive amount of cfu/L, the rhodotorula mucilaginosa are 3~7 × 107cfu/L。
Preferably, the temperature of method as described above, the fermentation is 20 DEG C~24 DEG C, and the Alcohol degree of tunning is not
Higher than 7 degree.
Preferably, method as described above further includes after the fermentation：
Deepfreeze, membrane filtration；
It is refrigerated 8~16 months it is furthermore preferred that the deepfreeze is specially 2 DEG C~6 DEG C.
According to an aspect of the present invention, the invention further relates to the tara vine wine that method as described above is prepared.
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific
Condition person carries out according to conventional conditions or manufacturer's recommended conditions.Reagents or instruments used without specified manufacturer is
It can be with conventional products that are commercially available.
Embodiment 1
A kind of tara vine wine brewage technology is present embodiments provided, it is specific as follows：
1. harvesting：" chief is green " tara vine kind is chosen, is harvested when its soluble solid content reaches 10%；
2. destemming is broken：Full ripe berry is selected, carpopodium is removed, is crushed；
3. enzymatic treatment：Pectase and cellulase distillation water dissolution, are then added to broken berry by the auxiliary material of dissolving
In, addition pectase 0.05g/L, cellulase 0.05g/L；
4. potassium metabisulfite is handled：0.05g/L is added and lays particular stress on sulfurous acid, potassium metabisulfite first uses distillation water dissolution,
It is then added in broken berry；
5. dropping glue processing：22 DEG C are handled 5 hours；
6. separating clarifying liquid：It is crushed liquid layering after drop glue processing, pours out supernatant liquid；
7. adjusting sugar：Tara vine total reducing sugar is mended to 180g/L；
8. accessing yeast：The additive amount of saccharomyces cerevisiae is 5 × 108Cfu/L, the additive amount of the Pichia pastoris that ferments is 3 ×
107The additive amount of cfu/L, rhodotorula mucilaginosa are 3 × 107cfu/L.Then juice is added and is lived with 37 DEG C of warm water activated yeasts
Change, total soak time is no more than 45 minutes；
9. alcoholic fermentation：20 DEG C~24 DEG C alcoholic fermentations terminate fermentation when Alcohol degree is fermented to 7 degree；
10. refrigeration：2 DEG C~6 DEG C refrigerate 8 months；
11. examining：Examine every physical and chemical index；
12. bottling：It bottles after membrane filtration.
Embodiment 2
A kind of tara vine wine brewage technology is present embodiments provided, it is specific as follows：
1. harvesting：" chief is green " tara vine kind is chosen, is harvested when its soluble solid content reaches 14%；
2. destemming is broken：Full ripe berry is selected, carpopodium is removed, is crushed；
3. enzymatic treatment：Pectase and cellulase distillation water dissolution, are then added to broken berry by the auxiliary material of dissolving
In, addition pectase 0.07g/L, cellulase 0.03g/L；
4. potassium metabisulfite is handled：0.15g/L is added and lays particular stress on sulfurous acid, potassium metabisulfite first uses distillation water dissolution,
It is then added in broken berry；
5. dropping glue processing：28 DEG C are handled 3 hours；
6. separating clarifying liquid：It is crushed liquid layering after drop glue processing, pours out supernatant liquid；
7. adjusting sugar：Tara vine total reducing sugar is mended to 220g/L；
8. accessing yeast：The additive amount of saccharomyces cerevisiae is 10 × 108Cfu/L, the additive amount of the Pichia pastoris that ferments is 7 ×
107The additive amount of cfu/L, rhodotorula mucilaginosa are 7 × 107cfu/L.Then juice is added and is lived with 37 DEG C of warm water activated yeasts
Change, total soak time is no more than 45 minutes；
9. alcoholic fermentation：20 DEG C~24 DEG C alcoholic fermentations terminate fermentation when Alcohol degree is fermented to 7 degree；
10. refrigeration：2 DEG C~6 DEG C refrigerate 16 months；
11. examining：Examine every physical and chemical index；
12. bottling：It bottles after membrane filtration.
Embodiment 3
A kind of tara vine wine brewage technology is present embodiments provided, it is specific as follows：
1. harvesting：" chief is green " tara vine kind is chosen, is harvested when its soluble solid content reaches 12%；
2. destemming is broken：Full ripe berry is selected, carpopodium is removed, is crushed；
3. enzymatic treatment：Pectase and cellulase distillation water dissolution, are then added to broken berry by the auxiliary material of dissolving
In, addition pectase 0.06g/L, cellulase 0.04g/L；
4. potassium metabisulfite is handled：0.1g/L is added and lays particular stress on sulfurous acid, potassium metabisulfite first uses distillation water dissolution, and
After be added in broken berry；
5. dropping glue processing：25 DEG C are handled 4 hours；
6. separating clarifying liquid：It is crushed liquid layering after drop glue processing, pours out supernatant liquid；
7. adjusting sugar：Tara vine total reducing sugar is mended to 200g/L；
8. accessing yeast：The additive amount of saccharomyces cerevisiae is 8 × 108Cfu/L, the additive amount of the Pichia pastoris that ferments is 5 ×
107The additive amount of cfu/L, rhodotorula mucilaginosa are 5 × 107cfu/L.Then juice is added and is lived with 37 DEG C of warm water activated yeasts
Change, total soak time is no more than 45 minutes；
9. alcoholic fermentation：22 DEG C of alcoholic fermentations terminate fermentation when Alcohol degree is fermented to 7 degree；
10. refrigeration：4 DEG C refrigerate 1 year；
11. examining：Examine every physical and chemical index；
12. bottling：It bottles after membrane filtration.
The date-plum persimmon mud monkey peach wine being prepared using GC-MS detection methods detection embodiment 3, obtains total ionic chromatographic
Figure, the results are shown in Figure 1.
It identifies such tara vine wine and contains 154 kinds of ingredients altogether.Organic acid, esters, alcohols and flavonoid content are abundant.
Wine sample fragrance component is analyzed, four kinds of main aroma-producing substances, certain herbaceous plants with big flowers acetoacetic ester (fruity of pears), geraniol (lemon), oak are found
Lactone (coconut) and benzyl carbinol (Rose Essentielle, honey are fragrant) are consistent with assistant director's tasting result is tasted.
Comparative example 1
Specific method with embodiment 3, differ only in by the fermentation Pichia pastoris in step 8 replace with equivalent east she
Sa yeast.
Comparative example 2
Specific method differs only in the long spore Lip river moral ferment that the rhodotorula mucilaginosa in step 8 is replaced with to equivalent with embodiment 3
It is female.
Experimental example 1
The tara vine wine that this research is brewed is as follows through Chinese food association, national wine expert's tasting result：
The marking table of table 1
Tasting result of the different wine expert's product of table 2 to different wine
Expert thinks, the tara vine fruit wine that embodiment 3 is prepared, clear, lemon plae, have lemon,
The fragrance of pears, coconut, honey and taffy, clean taste, wine body balance, pleasant impression long is a good fruit wine.And it compares
, there is different degrees of decline on fragrance and mouthfeel score in two wine in example.
In addition, detecting each money wine by using GC-MS detection methods, the content of the main aroma-producing substance in each group has occurred
Following variation：
From the above results, saccharomyces cerevisiae all has tara vine wine aroma-producing substance content and final mouthfeel very big
Influence.Saccharomycete acts on the fragrance and mouthfeel of tara vine wine by different reaction mechanisms.In these mechanism, most
It is important that some volatile active fragrance components are generated, such as terpenes, higher alcohol, active esters.Non-Saccharomyces are to soft
The contribution of jujube Yangtao wine flavor depends on the concentration for being formed by metabolin, and metabolite concentration may also influence to send out in turn
The factors such as osmotic pressure, pH, anaerobic environment, the nutrition content of ferment environment, and then fermentation overall effect is impacted.
Finally it should be noted that：The above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Present invention has been described in detail with reference to the aforementioned embodiments for pipe, but it will be understood by those of ordinary skill in the art that：Its
It still can be with technical scheme described in the above embodiments is modified, either to which part or all technical features
Carry out equivalent replacement；And these modifications or replacements, various embodiments of the present invention skill that it does not separate the essence of the corresponding technical solution
The range of art scheme.
Claims (10)
1. a kind of tara vine liquor brewing method, which is characterized in that including：
Broken slurries are obtained by ripe tara vine is broken, be added into the broken slurries pectase, cellulase with
And potassium metabisulfite carries out pouring out supernatant sugaring modulation after drop glue is handled, access yeast is fermented to obtain the final product.
2. according to the method described in claim 1, it is characterized in that, the tara vine soluble solid content of the maturation
It is 10%~14%.
3. according to the method described in claim 1, it is characterized in that, the pectase and the cellulase are in the broken slurry
Final concentration of 0.05g/L~0.07g/L in liquid and 0.03g/L~0.05g/L.
4. according to the method described in claim 1, it is characterized in that, end of the potassium metabisulfite in the broken slurries
A concentration of 0.05g/L~0.15g/L.
5. according to the method described in claim 1, it is characterized in that, the condition of the drop glue processing is 22 DEG C~28 DEG C processing 3
~5 hours.
6. according to the method described in claim 1, it is characterized in that, the additive amount of the sugar is concentration sugared in the supernatant
For 180g/L~220g/L.
7. according to the method described in claim 1, it is characterized in that, the yeast be selected from saccharomyces cerevisiae, fermentation Pichia pastoris with
Rhodotorula mucilaginosa；
Preferably, the additive amount of the saccharomyces cerevisiae is 5~10 × 108Cfu/L, it is described fermentation Pichia pastoris additive amount be 3~
7×107The additive amount of cfu/L, the rhodotorula mucilaginosa are 3~7 × 107cfu/L。
8. according to the method described in claim 1, it is characterized in that, the temperature of the fermentation be 20 DEG C~24 DEG C, tunning
Alcohol degree be not higher than 7 degree.
9. according to the method described in claim 1, it is characterized in that, further including after the fermentation：
Deepfreeze, membrane filtration；
Preferably, the deepfreeze is specially 2 DEG C~6 DEG C and refrigerates 8~16 months.
10. the tara vine wine that any one of claim 1~9 the method is prepared.
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Cited By (2)
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| CN109517704A (en) * | 2018-12-22 | 2019-03-26 | 大连民族大学 | A kind of fruit wine |
| CN111961553A (en) * | 2020-07-30 | 2020-11-20 | 华中农业大学 | Dynamic brewing method of low-alcohol fruit wine |
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| CN111961553A (en) * | 2020-07-30 | 2020-11-20 | 华中农业大学 | Dynamic brewing method of low-alcohol fruit wine |
| CN111961553B (en) * | 2020-07-30 | 2023-03-21 | 华中农业大学 | Dynamic brewing method of low-alcohol fruit wine |
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