CN110846181A - Production method for brewing pineapple wine - Google Patents
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Abstract
The invention discloses a method for producing brewed pineapple wine; squeezing fresh pineapple fruits to obtain juice, adding sulfur dioxide, adjusting pH to 3.4-3.5 with tartaric acid, adding food-grade NaCl to adjust the conductivity intensity of the juice, preheating the juice to 30-38 ℃, keeping the temperature for 3-5min, and pumping into a high-strength electric pulse field processing chamber; standing the treated pineapple juice at 0-4 deg.C, and collecting supernatant; adjusting the sugar degree of pineapple in the supernatant; then taking the adjusted clear pineapple juice, adding yeast, and fermenting for 5-7d at the temperature of 20-25 ℃; and finally, activating bentonite, adding the activated bentonite into the pineapple wine, standing at a low temperature, taking supernatant, filtering by a deep filter membrane and a sterilizing filter membrane, and filling. The method combines high-strength electric pulse electric field treatment, adds tartaric acid and NaCl to carry out component adjustment and pretreatment before fermentation on the pineapple juice, and obtains the high-quality pineapple wine with unique flavor, high clarity, low fusel oil and low methanol.
Description
Technical Field
The invention relates to fruit wine, in particular to a production method for brewing pineapple fruit wine, and belongs to the technical field of fermented wine processing.
Background
Pineapple, the original name pineapple, belongs to the family of bromeliaceae, a tropical herb. The pineapple has strong fragrance, the wine brewed by the pineapples has good pineapple fragrance typicality, but the brewed pineapple wine is easy to generate secondary precipitation. The turbid substance in pineapple wine mainly comprises mixture of protein, polyphenol, pectin and the like, and during the change of standing conditions, the change of polyphenol, protein or temperature and illumination can generate unstable factors on wine bodies, and insoluble complexes are polymerized to generate turbidity or precipitation. The clarifying agent is mainly used for removing substances such as suspended protein, pectin macromolecules and the like in the wine body in the clarifying process of the wine, the pineapple wine protein pectin substances after fermentation easily form a colloid-like state, and the clarifying agent and the like are easy to implement glue discharging and clarifying incompletely.
The higher alcohol is commonly called fusel oil, is one of aromatic components of the wine, is in compound aroma when the contents of the alcohol and acid and ester in the wine reach a certain amount, so that the wine is fragrant and full, and the wine has light and thin taste and no thick taste when the content is too small.
Pectin, the pectin in the fruit is mainly protopectin and soluble pectin. Protopectin is mainly composed of D-galacturonic acid, most of carboxyl groups of which form methyl ester, and can be hydrolyzed to form methanol; under the action of chemical reagents such as acid, alkali, salt and the like and enzymes, pectin is decomposed and converted into water-soluble pectin, the water-soluble pectin also contains a small amount of methoxyl, and the methoxyl can be released under the action of pectinase to form methanol through molecular deformation. Fruits with high pectin content are fermented without pretreatment, and the final fermented product is easy to have too high methanol content.
The high-voltage pulse electric field performs electric field permeation on substances, molecules, tissues, structures and the like in the electric field in a short time and high frequency, under the application of a unidirectional electric field, the polarity characteristics of most substances are easy to form ordered arrangement, the smaller the molecular particle size is, the more violent the response is, the stronger the external electric field is, the higher the frequency is, the stronger the reaction is, and energy input is performed by means of pulse electric field physics, so that the activity of charged particles in fruit juice can be activated, the mobility of charged ions is enhanced, and the physicochemical process is accelerated.
Chinese invention patent CN201410665886.1 discloses a pineapple wine brewing process, which comprises the following steps: the method comprises the following steps: selecting fresh pineapples to prepare pineapple pulp; step two: adding sodium metabisulfite; step three: adding pectinase; step four: filtering and squeezing to obtain pineapple clear juice; step five: measuring the sugar degree of the pineapple clear juice to adjust the sugar degree of the pineapple clear juice to 20%, and measuring the acidity of the pineapple clear juice to adjust the acidity of the pineapple clear juice to more than 7 g/L; step six: putting the pineapple clear juice into a glass jar, and performing light-proof and closed main fermentation; step seven: when the sugar content of the pineapple clear juice is lower than 0.6 percent, the main fermentation is finished; step eight: transferring the clear wine liquid on the upper layer of the pineapple wine into another sterilized glass bottle; step nine: sealing the upper layer of clear wine liquid, and performing after-fermentation; step ten: adding gelatin-tannin into the upper layer clear wine liquid to clarify to obtain pineapple wine; has the advantages of bright color, rich fruit flavor, harmonious taste and stable wine body.
Chinese patent application No. 201710059824.X discloses a brewing method of pineapple wine, which comprises the steps of crushing and juicing pineapples, adjusting the sugar degree of the pineapple juice to 20-25 ° Brix, adding yeast liquid according to the addition amount of 3-5%, wherein the strain preservation number of saccharomyces cerevisiae in the yeast liquid is CGMCC No.13443, fermenting at the temperature of 23-28 ℃ for 3-5 days, adding the pineapple wine subjected to main fermentation into bentonite liquid, clarifying for 3-4 days, and then drinking or bottling. The pineapple wine prepared by the method of the invention has golden and transparent color, natural and strong fruit flavor, refreshing taste and proper alcohol degree of 8-10 degrees.
However, the above prior art still has the following problems: 1. the bromelain in the pineapple wine has high activity, and can stimulate the oral cavity and intestines and stomach after fermentation; 2. the fruit juice is not pretreated, the pectin content in the fruit juice is high, so that the later clarification time is long, secondary sedimentation is easy to occur, pectin, protein and the like of the pineapple are easy to form flocculent gel, and the gum precipitation clarification is not thorough in a colloid state; 3. the content of methanol and fusel oil in the late stage of pineapple fermentation is high, and the pineapple is easy to top.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides the production method for brewing the pineapple fruit wine, which effectively overcomes the defects of pineapple protease activity, wine body clarification, low content of methanol and fusel oil in the later stage of pineapple fermentation, good flavor, stable quality and high fruit wine fermentation rate.
According to the invention, through the electric field effect of a high-strength pulse electric field, under the conditions of proper conductivity and pH, protein-pectin composite aggregates with negative charges in pineapple juice interact with free ions in the electric field under the action of a high-frequency unipolar narrow-pulse-width electric field, and a part of ions are combined with bromelain to change the enzyme structure and passivate the enzyme activity; part of ions and macromolecules such as protein pectin form a compact polyelectrolyte compound network structure, and the hierarchical network structure adsorbs the macromolecules such as pectin and is subjected to flocculation precipitation under the action of standing gravity; the contents of protein and pectin are reduced, the juice is clarified, the fermentation rate is increased, and the generation amount of methanol and fusel oil is reduced.
The purpose of the invention is realized by the following technical scheme:
a production method for brewing pineapple wine comprises the following steps:
1) fruit juice treatment: squeezing fresh pineapple fruits to obtain juice, adding 60-90mg/L sulfur dioxide, adjusting the pH value to 3.4-3.5 by tartaric acid, adding food-grade NaCl to adjust the conductivity intensity of the juice to 4500uS/cm at 4000-: the field intensity is 10-12kV/cm, the frequency is 1000-;
2) standing at a low temperature: standing the treated pineapple juice at 0-4 deg.C, and collecting supernatant;
3) component adjustment: adjusting the sugar degree of the pineapple in the supernatant to 210-220 g/L;
4) fermentation: adding 200-300mg/L yeast into the adjusted clear pineapple juice, fermenting at 20-25 ℃ for 5-7 days, removing wine dregs, standing at 10-15 ℃ until the sugar content of the pineapple wine is less than 4g/L, and finishing fermentation;
5) clarifying and filling: activating bentonite, adding into pineapple wine, standing at 0-4 deg.C, collecting supernatant, filtering with deep filtration membrane and sterilizing filtration membrane, and packaging to obtain brewed pineapple wine.
To further achieve the object of the present invention, preferably, the pulse device generating the high-strength electric pulse electric field is a continuous pulse processing device, and the pulse waveform is a unipolar square wave. Unlike bipolar square wave, the subsequent product of unipolar square wave has better effect.
Preferably, in the step 4), the yeast is Angel wine fermentation active dry yeast, the activation method is that 5 wt% of sucrose and 5 wt% of yeast are mixed in purified water, the mixture is activated for 20min at 35 ℃, and the mixture is added into the pineapple juice obtained in the step 3) when the temperature difference between the mixture and the pineapple juice adjusted in the step 3) is less than 5 ℃.
Preferably, in the step 5), the step 5) of adding activated bentonite into the pineapple wine after activating the bentonite is to add the activated bentonite into the wine according to the concentration of 100-1000 mg/L; the bentonite is activated at 45 deg.C by adding purified water 20 times the mass of bentonite, and stirring uniformly every 1 hr for 4 hr.
Preferably, in the step 2), the standing time at 0-4 ℃ is 10-20 h.
Preferably, in the step 4), the time of the standing at 10-15 ℃ is 6-7d, and the standing is carried out in a way of full tank or full bottle.
Preferably, in the step 5), the low-temperature standing time at 0-4 ℃ is 5-7 d.
Preferably, in the step 5), the membrane pore size of the deep layer filter membrane is 0.45 μm; the membrane aperture of the sterilizing filter membrane is 0.22 mu m.
Preferably, in step 1), the sulfur dioxide is added in the form of sulfurous acid, and the sulfur dioxide is added in an amount of 60-90mg/L per liter of the juice.
Preferably, in the step 4), the amount of 200-300mg/L is 200-300mg of yeast added per liter of fruit juice.
Compared with the prior art, the invention has the beneficial effects that:
1) the method combines the electric field action of a pulse electric field, sodium chloride is added into the pineapple juice, and the passivation treatment is carried out on high-activity protein in the juice by combining the temperature action; the obtained high-quality pineapple wine has unique flavor, high clarity, low fusel oil content and low methanol content.
2) The invention adjusts the conductivity of the juice, and under the stimulation of the unidirectional high-frequency pulse electric field, ions, macromolecular protein and pectin substances quickly form a compact network structure, thereby accelerating the clarification of the juice and reducing the protein content and the pectin content in the juice.
3) The invention carries out pre-clarification treatment before fermentation, reduces the content of protein and pectin, reduces the generation of fusel oil and methanol in the final fruit wine, and improves the wine body quality.
Detailed Description
For a better understanding of the invention, the invention is further illustrated below with reference to examples, but the embodiments of the invention are not limited thereto.
In the embodiment, the Angel grape wine fermentation active dry yeast can be Angel grape wine yeast SY white wine special yeast, Angel grape wine active dry yeast (Saccharomyces bayanus BV818), Angel grape wine high activity dry yeast RV002 type, Angel grape wine high activity dry yeast RV171 type and the like.
The protein assay method in the examples is as follows:
coomassie brilliant blue G250 stain: 100mg of Coomassie brilliant blue G250 was dissolved in 50mL of 95% ethanol solution, and then 100mL of 85% phosphoric acid was added to dilute the solution to 1L with water.
Standard protein solution: bovine Serum Albumin (BSA) was weighed at 10mg and dissolved in 100mL of distilled water to prepare a 0.1mg/mL standard protein solution.
Drawing a standard curve: 6 test tubes were used according to the following table, shaken up, and after 2-5min, colorimetric (595nm) was obtained, using tube No.1 as a control.
TABLE 1
And (3) sample determination: 1mL of sample diluted to a proper amount (about 50% of pineapple juice, 10% of supernatant) is taken, 5mL of Coomassie brilliant blue G250 dye solution is added, the mixture is shaken up, and color comparison (595nm) is carried out after 2-5 min.
In the examples, the content of higher alcohols was determined by headspace gas chromatography; the method for measuring the content of the higher alcohol comprises the following steps:
1. sample treatment: sucking 5mL of wine sample to be detected and putting the wine sample into an automatic sample feeding bottle;
2. and (3) chromatographic detection conditions: sample inlet temperature: 230 ℃; detector temperature: 250 ℃; temperature rising procedure: the initial temperature is 40 ℃, the temperature is kept for 10min, and the temperature is increased to 210 ℃ at the speed of 10 ℃/min; the split ratio is as follows: 10: 1; air flow rate: 400 mL/min; tail gas blowing flow: 25 mL/min; carrier gas H2 flow: 30 mL/min; a chromatographic column: HP-5 gas chromatography column (30 m.times.25 mm.times.25 μm).
Example 1
A production method for brewing pineapple wine comprises the following steps:
1) fruit juice treatment: squeezing fresh pineapple fruit to obtain juice, adding 60mg/L sulfur dioxide (added in the form of sulfurous acid), adjusting pH to 3.4 with tartaric acid, adding food-grade NaCl to adjust conductivity to 4000uS/cm, preheating fruit juice to 30 ℃, keeping constant temperature for 3min, and pumping into a high-strength electric pulse field processing chamber at a flow rate of 120mL/min, wherein the parameters are as follows: the field intensity is 10kV/cm, the frequency is 1000Hz, the pulse width is 5 mus, the waveform is a unipolar square wave, the pulse equipment adopts continuous pulse electric field processing equipment produced by Guangzhou Xinan food science and technology limited company, and the processing time is 1.5 min.
2) Standing at a low temperature: standing the treated pineapple juice at 4 deg.C for 20h, and collecting supernatant.
3) Component adjustment: the sugar degree of the pineapple is adjusted to 210 g/L.
4) Fermentation: taking the adjusted clear pineapple juice, adding 200mg/L Angel grape wine yeast SY white wine special yeast, mixing 5% sucrose and 5% yeast in a proper amount of purified water, activating at 35 ℃ for 20min, adding the mixture into the pineapple juice when the temperature difference between the mixture and the adjusted pineapple juice in the step (3) is 5 ℃, performing temperature-controlled fermentation at 20 ℃ for 7 days, removing wine residues, placing the mixture in a 10 ℃ full bottle for 6 days, and finishing the fermentation when the sugar content of the fruit wine is less than 4 g/L.
5) Clarifying and filling: performing gel treatment with 300mg/L bentonite, standing at 4 deg.C for 5d, filtering the supernatant with 0.45 μm deep filtration membrane and 0.22 μm sterilizing filtration membrane, and packaging.
Control group:
(1) fruit juice treatment: squeezing fresh fructus Ananadis Comosi to obtain juice, adding 60mg/L sulfur dioxide (added in form of sulfurous acid), adjusting pH to 3.4 with tartaric acid, adding food grade NaCl to adjust conductivity to 4000uS/cm, preheating fruit juice to 30 deg.C, maintaining at constant temperature for 3min, and treating without electric field.
(2) Standing at a low temperature: standing the treated pineapple juice at 4 deg.C for 20h, and collecting supernatant.
(3) Component adjustment: the pineapple sugar degree of the supernatant juice is adjusted to 210 g/L.
(4) Fermentation: adding 200mg/L dry yeast special for Angel fruit wine into the adjusted clear pineapple juice, mixing 5% sucrose and 5% yeast in proper amount of purified water, adding yeast into warm water at 35 ℃, activating for 20min, stirring once every 10min, adding the mixture into the pineapple juice when the temperature difference between the mixture and the pineapple juice adjusted in the step (3) is 5 ℃, controlling the temperature at 20 ℃ and fermenting for 7d, removing wine residues, placing the mixture in a full tank (bottle) at 10 ℃ for 6d, and finishing the fermentation when the sugar content of the fruit wine is less than 4 g/L.
(5) Clarifying and filling: performing gel treatment with 300mg/L bentonite, standing at 4 deg.C for 5d, filtering the supernatant with 0.45 μm deep filtration membrane and 0.22 μm sterilizing filtration membrane, and packaging.
TABLE 1 Effect of electric pulse treatment on pineapple wine quality
Example 2
A production method for brewing pineapple wine comprises the following steps:
1) fruit juice treatment: squeezing fresh pineapple fruit to obtain juice, adding 90mg/L sulfur dioxide (added in the form of sulfurous acid), adjusting pH to 3.5 with tartaric acid, adding food-grade NaCl to adjust conductivity to 4500uS/cm, preheating fruit juice to 38 ℃, keeping constant temperature for 5min, and pumping into a high-strength electric pulse field treatment chamber at a flow rate of 150mL/min, wherein the parameters are as follows: the field intensity is 12kV/cm, the frequency is 1200Hz, the pulse width is 10 mus, the waveform is a unipolar square wave, the pulse equipment adopts continuous pulse electric field processing equipment produced by Guangzhou Xinan food science and technology limited company, and the processing time is 2 min.
2) Standing at a low temperature: standing the treated pineapple juice at 2 deg.C for 15h, and collecting supernatant.
3) Component adjustment: the pineapple sugar degree was adjusted to 215g/L, and the pH was adjusted to 3.5 with citric acid.
4) Fermentation: taking the adjusted clear pineapple juice, adding 300mg/L Angel grape wine active dry yeast (Saccharomyces bayanus BV818) (5% sucrose and 5% yeast are mixed in a proper amount of purified water, activating at 35 ℃ for 20min, adding the mixture into the pineapple juice when the temperature difference between the mixture and the pineapple juice adjusted in the step (3) is 5 ℃, performing temperature-controlled fermentation at 23 ℃ for 6 days, removing wine residues, placing the mixture in a full tank at 13 ℃ for 6 days, and finishing the fermentation when the sugar content of the fruit wine is small and the balance is 4 g/L.
5) Clarifying and filling: performing gel treatment with 300mg/L bentonite, standing at 2 deg.C for 6d, filtering the supernatant with 0.45 μm deep filtration membrane and 0.22 μm sterilizing filtration membrane, and packaging.
TABLE 2 Effect of electric pulse treatment on pineapple wine quality
Example 3
A production method for brewing pineapple wine comprises the following steps:
1) fruit juice treatment: squeezing fresh pineapple fruit to obtain juice, adding 80mg/L sulfur dioxide, adjusting pH to 3.5 with tartaric acid, adding food-grade NaCl to adjust conductivity intensity to 4200uS/cm, preheating fruit juice to 35 deg.C, maintaining constant temperature for 4min, and pumping into high-strength electric pulse field processing chamber at flow rate of 130mL/min, wherein the parameters are as follows: the field intensity is 11kV/cm, the frequency is 1100Hz, the pulse width is 15 mus, the waveform is a unipolar square wave, the pulse equipment adopts continuous pulse electric field processing equipment produced by Guangzhou Xinan food science and technology limited company, and the processing time is 2 min.
2) Standing at a low temperature: standing the treated pineapple juice at 0 deg.C for 10h, and collecting supernatant.
3) Component adjustment: the sugar degree of the pineapple is adjusted to be 220 g/L.
4) Fermentation: taking the adjusted clear pineapple juice, adding 250mg/L Angel grape wine high-activity dry yeast RV002 type, mixing 5% sucrose and 5% yeast in a proper amount of purified water, activating at 35 ℃ for 20min, adding the mixture into the pineapple juice when the temperature difference between the mixture and the pineapple juice adjusted in the step (3) is 5 ℃, carrying out temperature-controlled fermentation at 25 ℃ for 5 days, removing wine residues, placing the mixture in a full tank (bottle) at 15 ℃ for 7 days, and finishing the fermentation when the sugar content of fruit wine is less than 4 g/L.
5) Clarifying and filling: performing gel treatment with 300mg/L bentonite, standing at 0 deg.C for 7d, filtering the supernatant with 0.45 μm deep filtration membrane and 0.22 μm sterilizing filtration membrane, and packaging to obtain the final product
TABLE 3 Effect of electric pulse treatment on pineapple wine quality
The embodiments of the present invention are not limited to the embodiments described above, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and they are included in the scope of the present invention.
Claims (10)
1. A production method for brewing pineapple wine is characterized by comprising the following steps:
1) fruit juice treatment: squeezing fresh pineapple fruits to obtain juice, adding 60-90mg/L sulfur dioxide, adjusting the pH value to 3.4-3.5 by tartaric acid, adding food-grade NaCl to adjust the conductivity intensity of the juice to 4500uS/cm at 4000-: the field intensity is 10-12kV/cm, the frequency is 1000-;
2) standing at a low temperature: standing the treated pineapple juice at 0-4 deg.C, and collecting supernatant;
3) component adjustment: adjusting the sugar degree of the pineapple in the supernatant to 210-220 g/L;
4) fermentation: adding 200-300mg/L yeast into the adjusted clear pineapple juice, fermenting at 20-25 ℃ for 5-7 days, removing wine dregs, standing at 10-15 ℃ until the sugar content of the pineapple wine is less than 4g/L, and finishing fermentation;
5) clarifying and filling: activating bentonite, adding into pineapple wine, standing at 0-4 deg.C, collecting supernatant, filtering with deep filtration membrane and sterilizing filtration membrane, and packaging to obtain brewed pineapple wine.
2. The method for producing brewed pineapple wine according to claim 1, wherein the pulse device generating the high-strength electric pulse electric field is a continuous pulse processing device, and the pulse waveform is a unipolar square wave.
3. The method for producing brewed pineapple wine according to claim 1, wherein in the step 4), the yeast is Angel grape wine fermentation active dry yeast, the activation method is that 5 wt% of sucrose and 5 wt% of yeast are mixed in purified water, the mixture is activated for 20min at 35 ℃, and the mixture is added into the pineapple juice obtained in the step 3) when the temperature difference between the mixture and the pineapple juice adjusted in the step 3) is less than 5 ℃.
4. The method for producing brewed pineapple wine according to claim 1, wherein in the step 5), the activated bentonite is added into the pineapple wine after being activated, wherein the activated bentonite is added into the wine according to the proportion of 100-1000 mg/L; the bentonite is activated at 45 deg.C by adding purified water 20 times the mass of bentonite, and stirring uniformly every 1 hr for 4 hr.
5. The method for producing brewed pineapple wine according to claim 1, wherein in the step 2), the standing time at 0-4 ℃ is 10-20 h.
6. The method for producing brewed pineapple wine according to claim 1, wherein in the step 4), the pineapple wine is placed at 10-15 ℃ for 6-7 days in a full jar or bottle manner.
7. The method for producing brewed pineapple wine according to claim 1, wherein in the step 5), the low-temperature standing at 0-4 ℃ is performed for 5-7 days.
8. The method for producing brewed pineapple wine according to claim 1, wherein in the step 5), the membrane pore diameter of the deep layer filter membrane is 0.45 μm; the membrane aperture of the sterilizing filter membrane is 0.22 mu m.
9. The method for producing brewed pineapple wine according to claim 1, wherein in the step 1), the sulfur dioxide is added in the form of sulfurous acid, and the amount of the sulfur dioxide added is 60-90mg/L per liter of the juice.
10. The method for producing brewed pineapple wine according to claim 1, wherein in the step 4), the amount of the yeast added in 200-300mg/L is 200-300 mg/L.
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