CN108865582A - A method of reducing mulberry fruit wine volatile acid content - Google Patents
A method of reducing mulberry fruit wine volatile acid content Download PDFInfo
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Abstract
Fruit wine product technique field of the present invention specifically discloses a kind of method for reducing mulberry fruit wine volatile acid content, including after Mulberry fruit is pre-processed, and adds white granulated sugar and citric acid adjustment fruit wine with dregs pol and acidity；Yeast starter liquid is accessed into Mulberry fruit wine with dregs, carries out primary fermentation, and ferment 0~4 day Mg that volume fraction 0.1%~0.4% complex enzyme and 2~10mM is added2+, it is stirred continuously in fermentation process, fermentation is flowed backward after 7~8 days, and sealed cans enter later stage fermentation, carries out ageing, clarification after fermentation, and final pasteurising dress fills.Mulberry fruit wine volatile acid content prepared by the present invention is lower than 0.7g/L, color is vivid, it is pure and fresh that the smell of fruits is very sweet, aroma is strong fragrant, and have ageing aroma, it is soft it is tasty and refreshing, have unique flavor, it is full of nutrition, the problem that volatile acid content is exceeded in mulberry fruit wine preparation process is overcome, the popularization of mulberry fruit wine is promoted.
Description
Technical field
The invention belongs to fruit wine product technique fields, and in particular to a method of reduce mulberry fruit wine volatile acid content.
Background technique
Mulberry fruit is the fruit ear of moraceae plants mulberry tree, is rich in sugar, organic acid, free amino acid, multivitamin in sorosis
And microelement, it is a kind of fruit for being rich in nutritive value and healthcare function.Mulberry fruit belongs to hot berry, and pericarp is thin, and juice is more, battalion
To support abundant, mature period property is stronger, and pole not storage tolerance at normal temperature, and it is perishable rotten, it should be handled in time after picking.Mulberry at present
Mulberry fresh fruit market demand is limited, and annual a large amount of mulberry fruit fresh fruits lose because having little time consumption.To make full use of mulberry fruit feature, mention
Its high added value, can develop a series of new products, this can not only extend the shelf life of mulberry fruit, together by way of intensive processing
When also extend the industrial chain of mulberry fruit.Mulberry fruit wine is one kind of mulberry fruit intensive processing product, according to the difference of its production technology,
Fermented wine and two kinds of assembled alcoholic drinks can be generally divided into, fermented type mulberry fruit wine is using mature mulberry fruit fresh fruit as raw material, through ferment
Fruit wine made of female bacterium fermentation, has high nutritive value.
But the mulberry fruit wine production technology in China indiscriminately imitates the technique of grape wine, health liquor, not according to the place of production and variety characteristic
Suitable production technology therewith is developed, causes product quality variance big, wherein volatile acid height is that the technology of mulberry fruit wine production is difficult
Topic, the excessively high flavor and taste that can damage fruit wine of volatile acid content, this not only influences the quality of fruit wine, can also be to a certain extent
Hinder the development of fruit wine industry.In the prior art, the mulberry fruit wine volatile acid of preparation is greater than 1.2g/L, and some is up to 5g/L or more,
The dun band of its color is yellow, and the smell for perfumed ribbon acetic acid of having no result, mouthfeel is acrid, is difficult to swallow, and gives offending feeling.With people
Improvement of living standard, it is also higher and higher to the Focus On Quality degree of drink product, and mulberry fruit wine is collection health care and macrobiosis
The ideal drink to lengthen one's life.Therefore, solve the problems, such as that mulberry fruit wine volatile acid is exceeded, not only facilitate mulberry fruit wine enterprise it is more preferable,
Development faster, while also important foundation is provided to solve other exceeded problems of fruit wine volatile acid.
Summary of the invention
The technical problems to be solved by the invention are directed to above-mentioned problems of the prior art, provide a kind of reduction mulberry fruit
The method of fruit wine volatile acid content, the mulberry fruit wine clear prepared by the method for the invention, bright-colored, fruity and aroma
Coordination, comfortable acid, mouthfeel are soft, full of nutrition.
The technical solution that the present invention solves above-mentioned technical problem is as follows：
A method of mulberry fruit wine volatile acid content is reduced, is included the following steps：
(1) it pre-processes：Full ripe Mulberry fruit crushing and beating is put into fermentor, Mulberry fruit wine with dregs is obtained, to Mulberry fruit
White granulated sugar and citric acid adjustment fruit wine with dregs pol and acidity are added in wine with dregs；
(2) it ferments：Yeast starter liquid is accessed into Mulberry fruit wine with dregs in proportion, hair before carrying out under the conditions of 20~30 DEG C of temperature
Ferment, ferment 0~4 day Mg that volume fraction 0.1%~0.4% complex enzyme and 2~10mM is added2+, it is stirred continuously in fermentation process,
Fermentation is flowed backward after 7~8 days, increases white granulated sugar, and sealed cans enter later stage fermentation, the fermentation knot when residual sugar is lower than 4g/L
Beam；
(3) ageing：Mulberry fruit wine after fermentation is put into stainless cylinder of steel, seals ageing 3~6 months, obtains ageing mulberry fruit
Wine；
(4) it clarifies：After storage, under the conditions of 15~16 DEG C, diatomite is added and filters to get filtrate, is added into filtrate
Clarifying agent clarification, then use 0.35 μm of ultrafiltration membrance filter, obtain clarify mulberry fruit wine；
(5) sterilization dress fills：Clarification mulberry fruit wine is subjected to degerming, it is finally filling under aseptic conditions that required finished product is made.
Preferably, step (1) the fruit wine with dregs 100~200g/L of pol, citric acid additive amount is 0~2.5g/L, wherein most
Good to be selected as fruit wine with dregs pol 150g/L, citric acid additive amount is 1g/L.
Preferably, 0.5~5g/L of inoculum concentration of yeast starter liquid described in step (2), wherein optimal selection is yeast kind
The inoculum concentration 2g/L of sub- liquid.
Preferably, yeast starter liquid described in step (2) is prepared by the following method gained：It is dry to weigh a certain amount of activity
Yeast is placed in 35 DEG C of water-bath activation 60min in 5% syrup of 50mL.
Preferably, complex enzyme described in step (2) is pectase+cellulase, pectase+carbohydrase, cellulose+sugar
Change enzyme, any one in pectase+cellulase+carbohydrase, wherein it is preferred that pectase+cellulase+carbohydrase.
Preferably, Mg described in step (2)2+For in magnesium sulfate, magnesium chloride, magnesium acetate, phosphoric acid magnesium salts, gluconic acid magnesium salts
It is one or more.
Preferably, clarifying agent described in step (4) by chitosan, diatomite, active carbon, Gluten be in mass ratio 5~
10:3~8:2~5:1 composition.
Preferably, step (5) degerming is that mulberry fruit wine is placed in 60~80 DEG C of water-baths using Bath sterilization
In, place 10~20min.
The beneficial effect of the present invention compared with prior art：
(1) present invention optimizes mulberry fruit wine zymotechnique, adds complex enzyme formulation into mulberry fruit karusen
With metal Mg2+, the ferment effect of mulberry fruit wine is more preferable, reduces the content of volatile acid in mulberry fruit wine, increases in mulberry fruit wine
The content of free amino acid, and volatile flavor component is enriched, while effectively control fruit wine volatile acid content, also guarantee
Mulberry fruit wine excellent quality.
(2) the mulberry fruit wine volatile acid content of mulberry fruit wine prepared by the present invention is lower than 0.7g/L, far below professional standard
1.5g/L, and the mulberry fruit wine color prepared is vivid, clear, it is pure and fresh that the smell of fruits is very sweet, and aroma is strong fragrant, fruity and aroma association
Tune, comfortable acid, mouthfeel be soft, full of nutrition, mulberry fruit fruity with happy people and pure and fresh aroma, long-term drinking can macrobiosis benefit
Longevity improves immune function of human body.
Specific embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
Embodiment 1
A method of mulberry fruit wine volatile acid content is reduced, is included the following steps：
(1) it pre-processes：Full ripe Mulberry fruit crushing and beating is put into fermentor, Mulberry fruit wine with dregs is obtained, to Mulberry fruit
White granulated sugar and citric acid adjustment fruit wine with dregs pol and acidity are added in wine with dregs, wherein fruit wine with dregs pol 100g/L, citric acid additive amount is 0g/
L；
(2) it ferments：The yeast starter liquid that inoculum concentration is 0.5g/L is accessed into Mulberry fruit wine with dregs in proportion, in 20 DEG C of temperature strips
Primary fermentation is carried out under part, and the combination of 0.05% pectase of volume fraction and 0.05% cellulase of volume fraction is added before fermenting,
Add the magnesium sulfate of 2mM, be stirred continuously in fermentation process, fermentation 7 days after flowed backward, increase white granulated sugar, sealed cans into
Enter later stage fermentation, the fermentation ends when residual sugar is lower than 4g/L；
(3) ageing：Mulberry fruit wine after fermentation is put into stainless cylinder of steel, seals ageing 6 months, obtains ageing mulberry fruit wine；
(4) it clarifies：After storage, under the conditions of 15 DEG C, diatomite is added and filters to get filtrate, clarification is added into filtrate
Agent clarification, then use 0.35 μm of ultrafiltration membrance filter, obtain clarify mulberry fruit wine；Wherein, clarifying agent is by chitosan, diatomite, activity
Charcoal, Gluten are 5 in mass ratio:3:2:1 composition；
(5) sterilization dress fills：Mulberry fruit wine is placed in 60 DEG C of water-baths by clarification mulberry fruit wine using Bath sterilization, is put
20min degerming is set, it is finally filling under aseptic conditions that required finished product is made.
Embodiment 2
A method of mulberry fruit wine volatile acid content is reduced, is included the following steps：
(1) it pre-processes：Full ripe Mulberry fruit crushing and beating is put into fermentor, Mulberry fruit wine with dregs is obtained, to Mulberry fruit
White granulated sugar and citric acid adjustment fruit wine with dregs pol and acidity are added in wine with dregs, wherein fruit wine with dregs pol 150g/L, citric acid additive amount is 1g/
L；
(2) it ferments：The yeast starter liquid that inoculum concentration is 2g/L is accessed into Mulberry fruit wine with dregs in proportion, in 26 DEG C of temperature conditions
Lower carry out primary fermentation, the combination of addition 0.05% pectase of volume fraction and 0.1% cellulase of volume fraction before fermenting, then plus
Enter the magnesium chloride of 4mM, fermentation 2d is added 0.05% carbohydrase, is stirred continuously in fermentation process, and fermentation is fallen after 7 days
It fills, increases white granulated sugar, sealed cans enter later stage fermentation, the fermentation ends when residual sugar is lower than 4g/L；
(3) ageing：Mulberry fruit wine after fermentation is put into stainless cylinder of steel, seals ageing 4 months, obtains ageing mulberry fruit wine；
(4) it clarifies：After storage, under the conditions of 15 DEG C, diatomite is added and filters to get filtrate, clarification is added into filtrate
Agent clarification, then use 0.35 μm of ultrafiltration membrance filter, obtain clarify mulberry fruit wine；Wherein, clarifying agent is by chitosan, diatomite, activity
Charcoal, Gluten are 5 in mass ratio:3:2:1 composition；
(5) sterilization dress fills：Mulberry fruit wine is placed in 60 DEG C of water-baths by clarification mulberry fruit wine using Bath sterilization, is put
20min degerming is set, it is finally filling under aseptic conditions that required finished product is made.
Embodiment 3
A method of mulberry fruit wine volatile acid content is reduced, is included the following steps：
(1) it pre-processes：Full ripe Mulberry fruit crushing and beating is put into fermentor, Mulberry fruit wine with dregs is obtained, to Mulberry fruit
White granulated sugar and citric acid adjustment fruit wine with dregs pol and acidity are added in wine with dregs, wherein fruit wine with dregs pol 120g/L, citric acid additive amount are
0.5g/L；
(2) it ferments：The yeast starter liquid that inoculum concentration is 1g/L is accessed into Mulberry fruit wine with dregs in proportion, in 24 DEG C of temperature conditions
Lower carry out primary fermentation, the combination of addition 0.1% pectase of volume fraction and 0.1% carbohydrase of volume fraction after fermentation 2 days, then plus
Enter the magnesium acetate of 6mM, be stirred continuously in fermentation process, fermentation is flowed backward after 8 days, increases white granulated sugar, after sealed cans enter
Phase fermentation, the fermentation ends when residual sugar is lower than 4g/L；
(3) ageing：Mulberry fruit wine after fermentation is put into stainless cylinder of steel, seals ageing 3 months, obtains ageing mulberry fruit wine；
(4) it clarifies：After storage, under the conditions of 16 DEG C, diatomite is added and filters to get filtrate, clarification is added into filtrate
Agent clarification, then use 0.35 μm of ultrafiltration membrance filter, obtain clarify mulberry fruit wine；Wherein, clarifying agent is by chitosan, diatomite, activity
Charcoal, Gluten are 8 in mass ratio:5:3:1 composition；
(5) sterilization dress fills：Mulberry fruit wine is placed in 70 DEG C of water-baths by clarification mulberry fruit wine using Bath sterilization, is put
15min degerming is set, it is finally filling under aseptic conditions that required finished product is made.
Embodiment 4
A method of mulberry fruit wine volatile acid content is reduced, is included the following steps：
(1) it pre-processes：Full ripe Mulberry fruit crushing and beating is put into fermentor, Mulberry fruit wine with dregs is obtained, to Mulberry fruit
White granulated sugar and citric acid adjustment fruit wine with dregs pol and acidity are added in wine with dregs, wherein fruit wine with dregs pol 180g/L, citric acid additive amount are
1.5g/L；
(2) it ferments：The yeast starter liquid that inoculum concentration is 3g/L is accessed into Mulberry fruit wine with dregs in proportion, in 28 DEG C of temperature conditions
The combination of 0.05% carbohydrase of volume fraction and 0.1% cellulase of volume fraction is added in lower carry out primary fermentation after fermentation 4 days,
It is stirred continuously in fermentation process, fermentation is flowed backward after 7~8 days, increases white granulated sugar, sealed cans enter later stage fermentation, when residual
Fermentation ends when sugar is lower than 4g/L；
(3) ageing：Mulberry fruit wine after fermentation is put into stainless cylinder of steel, seals ageing 4 months, obtains ageing mulberry fruit wine；
(4) it clarifies：After storage, under the conditions of 15 DEG C, diatomite is added and filters to get filtrate, clarification is added into filtrate
Agent clarification, then use 0.35 μm of ultrafiltration membrance filter, obtain clarify mulberry fruit wine；Wherein, clarifying agent is by chitosan, diatomite, activity
Charcoal, Gluten are 10 in mass ratio:3:2:1 composition；
(5) sterilization dress fills：Mulberry fruit wine is placed in 60~80 DEG C of water-baths using Bath sterilization by clarification mulberry fruit wine
In, 10~20min degerming is placed, it is finally filling under aseptic conditions that required finished product is made.
Embodiment 5
A method of mulberry fruit wine volatile acid content is reduced, is included the following steps：
(1) it pre-processes：Full ripe Mulberry fruit crushing and beating is put into fermentor, Mulberry fruit wine with dregs is obtained, to Mulberry fruit
White granulated sugar and citric acid adjustment fruit wine with dregs pol and acidity are added in wine with dregs, wherein fruit wine with dregs pol 200g/L, citric acid additive amount are
2.5g/L；
(2) it ferments：The yeast starter liquid that inoculum concentration is 5g/L is accessed into Mulberry fruit wine with dregs in proportion, in 30 DEG C of temperature conditions
The combination of 0.05% pectase of volume fraction and 0.05% cellulase of volume fraction is added in lower carry out primary fermentation before fermenting, then
The gluconic acid magnesium salts of 10mM is added, fermentation 2d is added 0.05% carbohydrase, is stirred continuously in fermentation process, ferments 8 days and tie
Flowed backward after beam, increase white granulated sugar, sealed cans enter later stage fermentation, the fermentation ends when residual sugar is lower than 4g/L；
(3) ageing：Mulberry fruit wine after fermentation is put into stainless cylinder of steel, seals ageing 6 months, obtains ageing mulberry fruit wine；
(4) it clarifies：After storage, under the conditions of 16 DEG C, diatomite is added and filters to get filtrate, clarification is added into filtrate
Agent clarification, then use 0.35 μm of ultrafiltration membrance filter, obtain clarify mulberry fruit wine；Wherein, clarifying agent is by chitosan, diatomite, activity
Charcoal, Gluten are 10 in mass ratio:8:5:1 composition；
(5) sterilization dress fills：Mulberry fruit wine is placed in 80 DEG C of water-baths by clarification mulberry fruit wine using Bath sterilization, is put
10min degerming is set, it is finally filling under aseptic conditions that required finished product is made.
Comparative example 1
A method of mulberry fruit wine volatile acid content is reduced, is included the following steps：
(1) it pre-processes：Full ripe Mulberry fruit crushing and beating is put into fermentor, Mulberry fruit wine with dregs is obtained, to Mulberry fruit
White granulated sugar and citric acid adjustment fruit wine with dregs pol and acidity are added in wine with dregs, wherein fruit wine with dregs pol 150g/L, citric acid additive amount is 1g/
L；
(2) it ferments：The yeast starter liquid that inoculum concentration is 2g/L is accessed into Mulberry fruit wine with dregs in proportion, in 26 DEG C of temperature conditions
Lower carry out primary fermentation is stirred continuously in fermentation process, and fermentation is flowed backward after 7 days, increases white granulated sugar, and sealed cans enter the later period
Fermentation, the fermentation ends when residual sugar is lower than 4g/L；
(3) ageing：Mulberry fruit wine after fermentation is put into stainless cylinder of steel, seals ageing 4 months, obtains ageing mulberry fruit wine；
(4) it clarifies：After storage, under the conditions of 15 DEG C, diatomite is added and filters to get filtrate, clarification is added into filtrate
Agent clarification, then use 0.35 μm of ultrafiltration membrance filter, obtain clarify mulberry fruit wine；Wherein, clarifying agent is by chitosan, diatomite, activity
Charcoal, Gluten are 5 in mass ratio:3:2:1 composition；
(5) sterilization dress fills：Mulberry fruit wine is placed in 60 DEG C of water-baths by clarification mulberry fruit wine using Bath sterilization, is put
20min degerming is set, it is finally filling under aseptic conditions that required finished product is made.
Comparative example 2
A method of mulberry fruit wine volatile acid content is reduced, is included the following steps：
(1) it pre-processes：Full ripe Mulberry fruit crushing and beating is put into fermentor, Mulberry fruit wine with dregs is obtained, to Mulberry fruit
White granulated sugar and citric acid adjustment fruit wine with dregs pol and acidity are added in wine with dregs, wherein fruit wine with dregs pol 150g/L, citric acid additive amount is 1g/
L；
(2) it ferments：The yeast starter liquid that inoculum concentration is 2g/L is accessed into Mulberry fruit wine with dregs in proportion, in 26 DEG C of temperature conditions
Lower carry out primary fermentation, fermentation are added the magnesium chloride of 4mM, are stirred continuously in fermentation process, and fermentation is flowed backward after 7 days, is increased
Add white granulated sugar, sealed cans enter later stage fermentation, the fermentation ends when residual sugar is lower than 4g/L；
(3) ageing：Mulberry fruit wine after fermentation is put into stainless cylinder of steel, seals ageing 4 months, obtains ageing mulberry fruit wine；
(4) it clarifies：After storage, under the conditions of 15 DEG C, diatomite is added and filters to get filtrate, clarification is added into filtrate
Agent clarification, then use 0.35 μm of ultrafiltration membrance filter, obtain clarify mulberry fruit wine；Wherein, clarifying agent is by chitosan, diatomite, activity
Charcoal, Gluten are 5 in mass ratio:3:2:1 composition；
(5) sterilization dress fills：Mulberry fruit wine is placed in 60 DEG C of water-baths by clarification mulberry fruit wine using Bath sterilization, is put
20min degerming is set, it is finally filling under aseptic conditions that required finished product is made.
Test effect
1, the mulberry fruit wine that embodiment 2 is prepared with comparative example 1, comparative example 2 is subjected to total acid according to NY/T1508-2007, waved
Turn sour, alcoholic strength, residual sugar content are tested, concrete outcome is shown in Table 1.
1 different fermentations condition mulberry fruit wine physical and chemical index of table
As shown in Table 1, the mulberry fruit wine volatile acid of 3 kinds of comparative examples preparation is below 1.5g/L as defined in professional standard, always
Acid is between 4~9g/L, and alcoholic strength is between 7~18%vol, and residual sugar content is lower than 4g/L as defined in dry type mulberry fruit wine, knot
Fruit shows that the mulberry fruit wine produced under three kinds of fermentation conditions can reach Industry code requirements, wherein addition complex enzyme and Mg2+'s
Mulberry fruit wine volatile acid content is minimum, alcoholic strength highest.
2, the mulberry fruit wine for preparing embodiment 2 and comparative example 1, comparative example 2 carries out Study of Free Amino Acids, specific to tie
Fruit is shown in Table 2.
2 different fermentations condition mulberry fruit wine free amino acid of table
The ingredient and content of free amino acid can partially reflect the nutritive value of mulberry fruit wine, it can show acid,
The tastes such as sweet tea, hardship, puckery, fresh assign fruit wine sense of taste level abundant.As shown in Table 2,17 kinds of ammonia are detected altogether from mulberry fruit wine
Base acid, sugariness amino acid have threonine, serine, glycine, alanine, phenylalanine, histidine, lysine, arginine and
Proline, Fresh ear field have glutamic acid, and tart flavour amino acid has an aspartic acid, and bitter taste amino acid has cysteine, methionine, different
Leucine and tyrosine, astringent taste amino acid have valine and leucine.Three kinds of fruit wine Glutamic Acids, tyrosine, proline contents
It is higher, and in different fruit wine, larger difference is presented in various amino acid contents and total amino acid content.All in all, addition is multiple
Synthase and Mg2+Mulberry fruit wine free amino acid total amount highest.
3, the mulberry fruit wine for preparing embodiment 2 and comparative example 1, comparative example 2 carries out volatile flavor substance component content point
Analysis, concrete outcome are shown in Table 3.
Mulberry fruit wine volatile flavor component under the conditions of 3 different fermentations of table
Fragrance is an important indicator for evaluating mulberry fruit wine interior quality, and the quality of fragrance directly affects mulberry fruit wine
Flavor quality, fragrance is mainly evaluated by volatile flavor substance in analysis fruit wine at this stage.As shown in Table 3, from right
28,33,23 kind of volatile flavor component are detected in the mulberry fruit wine of ratio 1, embodiment 2 and comparative example 2 respectively, wherein alcohols
Overall 90% or more is accounted for esters, is most important volatile flavor component in mulberry fruit wine.Add complex enzyme and Mg2+Mulberry
Sorosis wine volatile flavor component is most abundant, the quantity of alcohols and esters also above other two kinds under the conditions of the fruit wine that ferments,
This is because being added to complex enzyme and Mg2+, mulberry fruit cell degradation is promoted, Substance Interactions in karusen, shape are made
At good yeasting, it is more advantageous to the formation of flavor substance.
4, the mulberry fruit wine for preparing embodiment 2 and comparative example 1, comparative example 2 carries out sensory evaluation, from color, fragrance, taste
Taste, typicalness are evaluated, and evaluation group is the items such as other evaluation environment by the sensory evaluation composition of personnel by specialized training
Part is all the same.Concrete outcome is shown in Table 4.
Mulberry fruit wine sensory evaluation under the conditions of 4 different fermentations of table
Generally speaking sensory evaluation to the mulberry fruit wine under the conditions of three kinds of different fermentations is it is found that, be added complex enzyme and Mg2+
Fruit wine it is best in sense organ form, wine is seen in vitro in aubergine and having very strong reflecting feel, and the dual of fruit and fruit wine is had both
Fragrance, wine body is soft, has mulberry fruit wine typicalness.Compared to addition complex enzyme and Mg2+Mulberry fruit wine, in no complex enzyme and
Mg2+The fruit wine of lower brewing is all slightly short of in all respects, and only adds Mg2+Although there is certain control to mulberry fruit wine volatile acid
Production is used, but Mg2+Biggish damage can be brought to the mouthfeel of mulberry fruit wine.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims
Variation is included within the present invention.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all in spirit of the invention and
Within principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of method for reducing mulberry fruit wine volatile acid content, which is characterized in that include the following steps：
(1) it pre-processes：Full ripe Mulberry fruit crushing and beating is put into fermentor, Mulberry fruit wine with dregs is obtained, into Mulberry fruit wine with dregs
Add white granulated sugar and citric acid adjustment fruit wine with dregs pol and acidity；
(2) it ferments：Yeast starter liquid is accessed into Mulberry fruit wine with dregs in proportion, carries out primary fermentation under the conditions of 20~30 DEG C of temperature,
The Mg of volume fraction 0.1%~0.4% complex enzyme and 2~10mM is added for 0~4 day in fermentation2+, it is stirred continuously in fermentation process, sends out
Ferment is flowed backward after 7~8 days, increases white granulated sugar, and sealed cans enter later stage fermentation, the fermentation ends when residual sugar is lower than 4g/L；
(3) ageing：Mulberry fruit wine after fermentation is put into stainless cylinder of steel, seals ageing 3~6 months, obtains ageing mulberry fruit wine；
(4) it clarifies：After storage, under the conditions of 15~16 DEG C, diatomite is added and filters to get filtrate, clarification is added into filtrate
Agent clarification, then use 0.35 μm of ultrafiltration membrance filter, obtain clarify mulberry fruit wine；
(5) sterilization dress fills：Clarification mulberry fruit wine is subjected to degerming, it is finally filling under aseptic conditions that required finished product is made.
2. the method according to claim 1 for reducing mulberry fruit wine volatile acid content, which is characterized in that step (1) is described
Fruit wine with dregs 100~200g/L of pol, citric acid additive amount are 0~2.5g/L.
3. the method according to claim 1 for reducing mulberry fruit wine volatile acid content, which is characterized in that step (1) is described
Fruit wine with dregs pol 150g/L, citric acid additive amount are 1g/L.
4. the method according to claim 1 for reducing mulberry fruit wine volatile acid content, which is characterized in that institute in step (2)
State 0.5~5g/L of inoculum concentration of yeast starter liquid.
5. the method according to claim 1 for reducing mulberry fruit wine volatile acid content, which is characterized in that institute in step (2)
State the inoculum concentration 2g/L of yeast starter liquid.
6. the method according to claim 1 for reducing mulberry fruit wine volatile acid content, which is characterized in that institute in step (2)
It states yeast starter liquid and is prepared by the following method gained：A certain amount of active dry yeast is weighed in 5% syrup of 50mL, is placed in
35 DEG C of water-baths activate 60min.
7. the method according to claim 1 for reducing mulberry fruit wine volatile acid content, which is characterized in that institute in step (2)
The complex enzyme stated is pectase+cellulase, pectase+carbohydrase, cellulose+carbohydrase, pectase+cellulase+saccharification
Any one in enzyme.
8. the method according to claim 1 for reducing mulberry fruit wine volatile acid content, which is characterized in that institute in step (2)
State Mg2+For one of magnesium sulfate, magnesium chloride, magnesium acetate, phosphoric acid magnesium salts, gluconic acid magnesium salts or a variety of.
9. the method according to claim 1 for reducing mulberry fruit wine volatile acid content, which is characterized in that institute in step (4)
It is 5~10 that clarifying agent is stated by chitosan, diatomite, active carbon, Gluten in mass ratio:3~8:2~5:1 composition.
10. the method according to claim 1 for reducing mulberry fruit wine volatile acid content, which is characterized in that step (5) is described
Degerming is that mulberry fruit wine is placed in 60~80 DEG C of water-baths using Bath sterilization, places 10~20min.
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| CN201810925862.3A CN108865582A (en) | 2018-08-15 | 2018-08-15 | A method of reducing mulberry fruit wine volatile acid content |
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Cited By (4)
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| CN110591862A (en) * | 2019-10-21 | 2019-12-20 | 四川师范大学 | Method for controlling content of higher alcohol in mulberry fruit wine |
| CN111925893A (en) * | 2020-07-16 | 2020-11-13 | 华中农业大学 | Fermentation method for improving flavor and quality of mulberry wine |
| CN112779113A (en) * | 2021-03-26 | 2021-05-11 | 山西省蚕业科学研究院 | Method for reducing content of volatile acid in mulberry fermented wine |
| CN114540148A (en) * | 2020-11-26 | 2022-05-27 | 天津市农业科学院 | Brewing process of dragon fruit wine with low volatile acid content |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110591862A (en) * | 2019-10-21 | 2019-12-20 | 四川师范大学 | Method for controlling content of higher alcohol in mulberry fruit wine |
| CN111925893A (en) * | 2020-07-16 | 2020-11-13 | 华中农业大学 | Fermentation method for improving flavor and quality of mulberry wine |
| CN114540148A (en) * | 2020-11-26 | 2022-05-27 | 天津市农业科学院 | Brewing process of dragon fruit wine with low volatile acid content |
| CN112779113A (en) * | 2021-03-26 | 2021-05-11 | 山西省蚕业科学研究院 | Method for reducing content of volatile acid in mulberry fermented wine |
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Application publication date: 20181123 |