CN110484409A - Method that is a kind of while reducing cyanide and urethanes in cherry wine - Google Patents
Method that is a kind of while reducing cyanide and urethanes in cherry wine Download PDFInfo
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- CN110484409A CN110484409A CN201910937879.5A CN201910937879A CN110484409A CN 110484409 A CN110484409 A CN 110484409A CN 201910937879 A CN201910937879 A CN 201910937879A CN 110484409 A CN110484409 A CN 110484409A
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- C—CHEMISTRY; METALLURGY
- 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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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Abstract
The present invention relates to a kind of methods for reducing cyanide and urethanes in cherry wine simultaneously；That the cherry mash that cherry obtains after broken is boiled into 5min in 100 DEG C using healthy cherry as raw material, avoid amarogentin because in cherry raw material and microorganism the effect of beta-glucosidase due to generate cyanide, and then reduce the generation of urethanes.Alcoholic fermentation is carried out using the low dedicated fruit wine yeast of activity of beta-glucosidase, the content of cyanide and urethanes in cherry wine can be further decreased；Cyanide and ethyl carbamate content in cherry wine can be effectively reduced in the present invention, promote the quality of cherry fermented wine；Prepared by the method cherry wine is in salmon pink, bright in colour, wine liquid clear, glossy, and cyanide and ethyl carbamate content are significantly reduced compared with traditional handicraft.
Description
Technical field
The present invention relates to a kind of methods for reducing cyanide and urethanes in cherry wine simultaneously, it is therefore intended that invention
A kind of cyanide and the low cherry fermented wine of ethyl carbamate content, belong to food processing technology field.
Background technique
Cherry is delicious and nutritive value is abundant, is loved by consumers.In recent years, cherry cultivated area and yield are also being held
It is continuous to increase.But thin out, mildew of flavor etc. after rotten, fruit browning, carpopodium fall off, store easily occurs at normal temperature for mature cherry,
Resting period is short.And the timely digestion of superfluous cherry, low value fruit are appreciated and enlarged as matter of utmost importance to be solved now.With cherry
Peach is that raw material prepares fermented alcohol drink new product, is one of the important channel of cherry intensive processing.Both a large amount of cherries can be consumed
Peach, and shelf life of products, lengthening manufacturing chain can be extended, economic benefit, social benefit are increased substantially, fruit rot is reduced.
But cherry raw material used by processing cherry wine belongs to rosaceous plant, and amarogentin is contained in seed, processed
Hydrolysis generates cyanide, alcoholic fermentation under the action of beta-glucosidase in cherry fruit, yeast and contaminating microorganisms in journey
In the process, cyanide generates urethanes with ethanol synthesis again.It is well known that cyanide belongs to severe toxicity, highly toxic substance, seldom
The cyanide of amount will make one to be poisoned to death in a short period of time.Urethanes can be fast by gastrointestinal tract after being ingested in vivo
Speed absorbs, and the epoxides subsequently generated can be with DNA, RNA and protein covalent bond, to influence its function of bringing into normal play
Can, and cause canceration, tumour in turn, potential hazard is constituted to human body；Urethanes was ground in 2007 by international cancer
Study carefully mechanism and is classified as 2A class carcinogenic substance.Therefore, cyanide and urethanes therein how is effectively reduced, solves to the greatest extent
Certainly its food safety hazards is the problem that enterprise faces.Therefore this research invents while reducing cyanide and urethanes contains
The method of amount makes full use of cherry place of production resource, improves cherry wine quality, provides new technology, new process for the production of cherry wine.
Summary of the invention
To solve the above-mentioned problems, cyanide and urethanes in cherry wine are reduced simultaneously the present invention provides a kind of
Method.Cyanide and ethyl carbamate content in cherry wine can be effectively reduced in the present invention, promote the product of cherry fermented wine
Matter.The present invention boils 5min in 100 DEG C using healthy cherry as raw material, by the cherry mash that cherry obtains after broken, avoids bitter apricot
Benevolence glycosides generates cyanide due to the effect of beta-glucosidase in cherry raw material and microorganism, and then reduces urethanes
Generation.Alcoholic fermentation is carried out using the low dedicated fruit wine yeast of activity of beta-glucosidase, can be further decreased in cherry wine
The content of cyanide and urethanes.Prepared by the method cherry wine is in salmon pink, bright in colour, and wine liquid clarification is saturating
Bright, glossy, cyanide and ethyl carbamate content are significantly reduced compared with traditional handicraft.
Method that is a kind of while reducing cyanide and ethyl carbamate content in cherry wine, comprising the following steps:
1) healthy cherry water displacement wash is selected, sundries is removed, it is drained；
2) cherry being crushed and obtains cherry mash, cherry mash boils 5min in 100 DEG C,
3) the cherry mash after boiling is cooled to room temperature, and is inoculated with fruit wine ferment in the ratio of 0.2g/kg in Xiang Yingtao mash
Mother is in 20~25 DEG C of progress alcoholic fermentations；
4) fermentation liquid, which ferments to sugar, terminates fermentation when no longer reducing, and separates wine liquid；
5) ageing, clarification, filtering, it is filling to obtain finished product cherry wine.
The fruit wine yeast is Saccharomyces cerevisiae D576 (7 fruit wine ferment of SIHA Aktivhefe
It is female).
The beneficial effects of the present invention are:
In the present invention, cherry mash is boiled into 5min in 100 DEG C, reduces activity of beta-glucosidase in cherry raw material,
Reduce the generation of cyanide, and then reduces the generation of urethanes；It is low using activity of beta-glucosidase
Saccharomyces cerevisiae D576 yeast (7 fruit wine yeast of SIHA Aktivhefe) carries out alcoholic fermentation, can be into
One step reduces the content of cyanide and urethanes in cherry fermented wine.Cyanide in the cherry wine brewed using the present invention
It is respectively 0.05mg/L and 14.70 μ g/L with ethyl carbamate content；Compared to what is brewed using traditional cherry wine production method
Cherry wine (reference examples 2), cyanide and ethyl carbamate content significantly reduce, and wherein cyanide content can reduce by 97%, ammonia
Base Ethyl formate content reduces by 36% (such as Fig. 1).It is fresh in salmon pink, color using the cherry fermented wine of the method for the present invention preparation
It is gorgeous, it is wine liquid clear, glossy, there is typical cherry fruity, aroma, elegant fragrance is coordinated, cyanide and carbamic acid
Ethyl ester content is low, and pure in mouth feel is plentiful.
Detailed description of the invention
Fig. 1 present invention is to cyanide and urethanes effect contrast figure in reduction cherry wine；
Figure 1A can be seen that compared to traditional handicraft, and cherry mash boils cyanide in cherry wine obtained by 5min post-fermentation and contains
Amount significantly reduces, and is made using the low Saccharomyces cerevisiae D576 yeast fermentation of activity of beta-glucosidase
In cherry wine cyanide content than Lalvin EC1118 yeast under same fermentation condition make in cherry wine cyanide content it is low.
Figure 1B can be seen that compared to traditional handicraft, and cherry mash boils carbamic acid in cherry wine obtained by 5min post-fermentation
Ethyl ester content significantly reduces, and makes to obtain cherry using the low Saccharomyces cerevisiae D576 yeast fermentation of enzymatic activity
Ethyl carbamate content makes to obtain urethanes in cherry wine than Lalvin EC1118 yeast under same fermentation condition in wine
Content is low.
Specific embodiment
Embodiment 1 makes cherry wine by the method for the present invention
1) healthy cherry water displacement wash is selected, sundries is removed, it is drained spare.
2) cherry is crushed and obtains cherry mash, broken cherry mash boils 5min in 100 DEG C.
3) the cherry mash after boiling is cooled to room temperature, and is inoculated with Saccharomyces by 0.2g/kg cherry mash
Cerevisiae D576 (7 fruit wine yeast of SIHA Aktivhefe is purchased from Weifang Kai Ze Chemical Co., Ltd.) is in 20~25 DEG C
Alcohol is carried out, fermentation separated wine liquid after 12 days；Supernatant peel of Fructus Pruni pseudocerasi slag is pressed into fermentation liquid daily in fermentation process.
4) routinely cherry fermentation fruit wine technique carries out ageing, clarification, filtering, filling to obtain finished product cherry wine (gained finished product
1) wine index is shown in Table.
Reference examples
Processing 1 makes cherry wine by the method for the present invention using Lalvin EC1118 yeast
1) healthy cherry water displacement wash is selected, sundries is removed, it is drained spare.
2) cherry is crushed and obtains cherry mash, broken cherry mash boils 5min in 100 DEG C.
3) the cherry mash after boiling is cooled to room temperature, and is inoculated with Lalvin into cherry mash in the ratio of 0.2g/kg
EC1118 fruit wine yeast (being purchased from Shanghai Jie Tu Trade Co., Ltd.) is daily in 20~25 DEG C of progress alcoholic fermentations, fermentation process
Supernatant peel of Fructus Pruni pseudocerasi slag is pressed into fermentation liquid, fermentation separated wine liquid after 12 days.
4) routinely cherry fermentation fruit wine technique carries out ageing, clarification, filtering, filling to obtain finished product cherry wine (gained finished product
1) wine index is shown in Table.
Processing 2 presses biography using Saccharomyces cerevisiae D576 (7 fruit wine yeast of SIHA Aktivhefe)
System method makes cherry wine
1) healthy cherry water displacement wash is selected, sundries is removed, it is drained spare.
2) cherry is crushed and obtains cherry mash.
3) in Xiang Yingtao mash in 0.2g/kg ratio inoculation Saccharomyces cerevisiae D576 yeast in
Supernatant peel of Fructus Pruni pseudocerasi slag is pressed into fermentation liquid in fermentation process by 20~25 DEG C of progress alcoholic fermentations daily, is fermented 12 days
After separate wine liquid.
4) ageing, clarification, filtering, it is filling to obtain finished product cherry wine (finished wine index is shown in Table 1).
1 finished product cherry wine index of table
Note: (1) nd representative is not detected.
(2) cherry raw material contains higher activity of beta-glucosidase, and cherry mash enzymatic activity after boiling 5min is significant
It reduces.
(3) cyanide and ethyl carbamate content cherry made than traditional zymotic technique in the made cherry wine of present invention process
Cyanide and ethyl carbamate content significantly reduce in peach wine.
There were significant differences for cyanide and ethyl carbamate content in (4) two the made cherry wines of primary yeast,
Cyanide and ethyl carbamate content are significantly lower than in the made cherry wine of Saccharomyces cerevisiae D576 yeast
Cyanide and ethyl carbamate content in the made cherry wine of Lalvin EC1118 yeast.
Claims (4)
1. a kind of method for reducing cyanide and ethyl carbamate content in cherry wine simultaneously, which is characterized in that steps are as follows:
1) healthy cherry water displacement wash is selected, sundries is removed, it is drained；
2) cherry being crushed and obtains cherry mash, cherry mash boils 5min in 100 DEG C,
3) the cherry mash after boiling is cooled to room temperature, and fruit wine yeast is inoculated in Xiang Yingtao mash and carries out alcoholic fermentation；
4) fermentation liquid, which ferments to sugar, terminates fermentation when no longer reducing, and separates wine liquid.
2. a kind of method for reducing cyanide and ethyl carbamate content in cherry wine simultaneously as described in claim 1,
It is characterized in that, the fruit wine yeast is Saccharomyces cerevisiae D576.
3. a kind of method for reducing cyanide and ethyl carbamate content in cherry wine simultaneously as described in claim 1,
It is characterized in that, is inoculated with fruit wine yeast into cherry mash in the ratio of 0.2g/kg in step 3).
4. a kind of method for reducing cyanide and ethyl carbamate content in cherry wine simultaneously as described in claim 1,
It is characterized in that, alcoholic fermentation temperature is 20~25 DEG C in the step 3).
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| CN201910937879.5A CN110484409B (en) | 2019-09-30 | 2019-09-30 | Method for simultaneously reducing cyanide and ethyl carbamate in cherry wine |
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| CN201910937879.5A CN110484409B (en) | 2019-09-30 | 2019-09-30 | Method for simultaneously reducing cyanide and ethyl carbamate in cherry wine |
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| CN110484409B CN110484409B (en) | 2022-04-05 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111793538A (en) * | 2020-07-31 | 2020-10-20 | 宜宾五粮液股份有限公司 | Method for controlling content of hydrocyanic acid and ethyl carbamate in white spirit |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008306973A (en) * | 2007-06-14 | 2008-12-25 | National Research Inst Of Brewing | Method for producing alcoholic beverage |
| KR20100079994A (en) * | 2008-12-31 | 2010-07-08 | 경상북도(농업기술원) | Manufacturing method for making high quality cherry wine with various varieties or enzyme treatment |
| CN102220252A (en) * | 2011-05-19 | 2011-10-19 | 天津科技大学 | Screening method of grape wine yeast with low-yield ethyl carbamate and application thereof |
| CN103451066A (en) * | 2013-09-21 | 2013-12-18 | 山东农业大学 | Processing method of dry type fragrant pear fermented wine |
| CN103773653A (en) * | 2014-02-28 | 2014-05-07 | 山东农业大学 | Method for brewing hawthorn-banana-honey wine |
| CN105238645A (en) * | 2015-11-19 | 2016-01-13 | 鲁东大学 | Method for brewing cherry sparkling wine |
| CN105273953A (en) * | 2015-11-25 | 2016-01-27 | 齐鲁工业大学 | Brewing method for cherry rum and acquired cherry rum |
| CN106754099A (en) * | 2017-03-23 | 2017-05-31 | 秦皇岛樱韵酒业有限公司 | A kind of brewing technology of cherry wine |
-
2019
- 2019-09-30 CN CN201910937879.5A patent/CN110484409B/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008306973A (en) * | 2007-06-14 | 2008-12-25 | National Research Inst Of Brewing | Method for producing alcoholic beverage |
| KR20100079994A (en) * | 2008-12-31 | 2010-07-08 | 경상북도(농업기술원) | Manufacturing method for making high quality cherry wine with various varieties or enzyme treatment |
| CN102220252A (en) * | 2011-05-19 | 2011-10-19 | 天津科技大学 | Screening method of grape wine yeast with low-yield ethyl carbamate and application thereof |
| CN103451066A (en) * | 2013-09-21 | 2013-12-18 | 山东农业大学 | Processing method of dry type fragrant pear fermented wine |
| CN103773653A (en) * | 2014-02-28 | 2014-05-07 | 山东农业大学 | Method for brewing hawthorn-banana-honey wine |
| CN105238645A (en) * | 2015-11-19 | 2016-01-13 | 鲁东大学 | Method for brewing cherry sparkling wine |
| CN105273953A (en) * | 2015-11-25 | 2016-01-27 | 齐鲁工业大学 | Brewing method for cherry rum and acquired cherry rum |
| CN106754099A (en) * | 2017-03-23 | 2017-05-31 | 秦皇岛樱韵酒业有限公司 | A kind of brewing technology of cherry wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111793538A (en) * | 2020-07-31 | 2020-10-20 | 宜宾五粮液股份有限公司 | Method for controlling content of hydrocyanic acid and ethyl carbamate in white spirit |
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