CN111019792A - Snow pear fermented wine and preparation method of snow pear brandy - Google Patents
Snow pear fermented wine and preparation method of snow pear brandy Download PDFInfo
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Abstract
The invention discloses a preparation method of snow pear fermented wine and snow pear brandy, which comprises the steps of sorting, juice-residue separation, enzymolysis, clarification, snow pear juice fermentation, tank inversion, snow pear residue fermentation, distillation, ageing, clarification and storage, and well solves the problems of relatively single snow pear wine product, waste of peel-residue resources and low storage stability. According to the invention, through yeast screening, the snow pear juice and the peel dregs are fermented respectively, and the obtained snow pear fermented wine is golden and bright in color, elegant in fragrance, good in typicality and harmonious in taste; meanwhile, the snow pear brandy obtained by fermenting and distilling the skin dregs has strong fragrance and pure taste, and makes good use of the fragrance and nutrient components in the skin dregs.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a snow pear fermented wine and a preparation method of snow pear brandy.
Background
The pear has the functions of moistening lung, clearing dryness, relieving cough, reducing phlegm, nourishing blood and promoting granulation, and has a large proportion in the fruits planted in China, so the snow pear wine brewing has important significance for improving the added value and the surplus of chemical solution and productivity. The snow pear juice is fermented to obtain the snow pear wine only, and the product is relatively single. Meanwhile, the peel residue after the snow pears are juiced contains rich aromatic components and nutrient substances, and the resource waste can be caused by the insufficient utilization of the peel residue in the production. And along with the storage time is prolonged, the snow pear wine possibly has the problems of light aroma and taste and weak golden color.
Therefore, the problem to be solved by the technical personnel in the field is to provide a snow pear fermented wine and a preparation method of snow pear brandy.
Disclosure of Invention
In view of the above, the invention provides a preparation method of snow pear fermented wine and snow pear brandy, which comprises the steps of screening saccharomyces cerevisiae, and respectively fermenting snow pear juice and snow pear residues to obtain the snow pear fermented wine and the snow pear brandy to enrich the snow pear fermented products; meanwhile, appropriate tartaric acid content is supplemented in snow pear juice fermentation to enhance the storage stability of the snow pear fermented wine; solves the problems of relatively single product, waste of peel and residue resources and low storage stability in the production process of the snow pear wine.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of a snow pear fermented wine and a snow pear brandy comprises the following steps:
(1) sorting: selecting fresh, mature, mildew-free and insect-free snow pears, cleaning and draining;
(2) separating juice and residue: removing stems of snow pears, cutting into blocks, and juicing to separate snow pear juice from snow pear residues; immediately adding sodium bisulfite into the snow pear juice;
(3) enzymolysis: adding pectinase into the snow pear juice for enzymolysis;
(4) clarification: separating the snow pear juice subjected to the enzymolysis treatment in the step (3) to obtain a supernatant and a precipitate, wherein the supernatant is used for fermentation;
(5) and (3) fermenting the snow pear juice: adjusting the acidity and sugar content of the pear juice according to the initial acid content, sugar content and target alcoholic strength of the snow pear juice: adjusting the acid content of the supernatant obtained in the step (4) to 5-7g/L by using acid; adding Saccharomyces cerevisiae to make the thallus concentration of Saccharomyces cerevisiae 1-5 × 106CFU/mL, controlling the temperature and fermenting until the residual sugar is lower than 4g/L to obtain snow pear juice fermentation liquor;
(6) reladling: performing tank inversion on the snow pear juice fermentation liquor obtained in the step (5), and adding sodium bisulfite into the fermentation liquor after tank inversion to obtain snow pear fermented wine stock solution;
(7) and (3) fermenting snow pear residues: transferring the snow pear residues separated in the step (2) into a fermentation tank, adding sugar water and saccharomyces cerevisiae to ensure that the thallus concentration of the saccharomyces cerevisiae is 1-5 multiplied by 106CFU/mL, controlling the temperature and fermenting until the residual sugar is lower than 4g/L to obtain snow pear residue fermentation liquor;
(8) and (3) distillation: transferring the snow pear residue fermentation liquor obtained in the step (7) into a distiller for distillation to obtain snow pear brandy stock solution;
(9) aging: respectively sealing the stock solution of the snow pear fermented wine obtained in the step (6) and the stock solution of the snow pear brandy obtained in the step (8) in a full tank, ageing at room temperature for 3-6 months, and separating wine lees;
(10) clarification: naturally standing and clarifying at room temperature to obtain snow pear fermented wine;
(11) subpackaging: and (4) subpackaging the snow pear fermented wine obtained in the step (10) and the snow pear brandy obtained in the step (9), and storing at room temperature in a dark place.
Further, the dosage of the sodium bisulfite in the step (2) is 80-120 mg/L.
Further, the dosage of the pectinase in the step (3) is 40-60mg/L, and the enzymolysis condition is that the pectinase is subjected to enzymolysis for 12 hours at 25 ℃.
Further, the sugar in the step (5) is white granulated sugar, and the acid is tartaric acid.
Further, the Saccharomyces cerevisiae in the step (5) and the step (7) is Saccharomyces cerevisiae Y1 with the preservation number of CCTCC NO: m2019521.
The preservation number of the Saccharomyces cerevisiae Y1 is CCTCC NO: m2019521, deposited in China center for type culture Collection, CCTCC for short, address: wuhan university in Wuhan, China, with a preservation date of 7 months and 4 days in 2019, and is classified and named as Saccharomyces cerevisiae Y1.
The saccharomyces cerevisiae Y1 is an isolated strain obtained by sampling fruit wine mash and surrounding environment of different enterprises, obtaining 200 isolated strains through gradient dilution, culture dish fermentation, morphology observation and the like, then carrying out Duchenne tubule fermentation on the strains, and rescreening in a gas production state and sensory quality identification mode. Wherein the concentration of the produced ethanol of S.cerevisiae Y1 is more than 10%, the ethanol tolerance is more than 12%, the sulfur dioxide tolerance is more than or equal to 10mg/L, and the sensory evaluation of the product has strong fruity flavor. The colony of s.cerevisiae Y1 was observed to be large, opaque, milky white, with many bumps, wet, rounded edges, and consistent with the center color.
Further, the dosage of the sodium bisulfite in the step (6) is 80-120 mg/L.
Further, the mass ratio of the snow pear residues to the sugar water in the step (7) is 1-3:1, and the mass fraction of the sugar water is 20-40%.
Further, the fermentation temperature in the step (5) and the step (7) is 18-22 ℃.
According to the technical scheme, compared with the prior art, the invention discloses and provides a preparation method of snow pear fermented wine and snow pear brandy, and the preparation method has the following beneficial effects:
(1) and (3) screening bacteria and fermenting: screening out strong-aroma and high-sulfur dioxide tolerance saccharomyces cerevisiae from a fruit wine factory and the surrounding environment thereof, and using the saccharomyces cerevisiae for pear wine fermentation;
(2) the product is rich: compared with the method for obtaining the snow pear fermented wine by fermenting the snow pear juice or distilling the snow pear juice fermented wine to obtain the brandy, the method for obtaining the snow pear fermented wine and the snow pear brandy respectively by fermenting the snow pear juice and the snow pear residues provides more choices for consumers, and the fermentation period is close, so that the operation is convenient;
(3) reducing the clarification operation intensity: the snow pear juice is clarified before fermentation, so that the method is simple and feasible, the subsequent clarification operation intensity can be reduced, and the energy consumption is saved;
(4) and (3) enhancing the stability: the acid is properly supplemented before fermentation, so that the snow pear fermented wine is fresh and harmonious in taste, the color and aroma of the snow pear wine are stable, and the shelf life is prolonged;
(5) the resource utilization is full: the snow pear residues are fermented to produce the snow pear brandy, so that the fragrance and the nutrient components in the snow pear residues are well utilized, and the resource waste is reduced.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the provided drawings without creative efforts.
FIG. 1 is a diagram showing the contents and proportions of volatile components of yeast Y1 of the present invention and commercial yeast;
FIG. 2 is a graph showing the flavor profile of yeast Y1 of the present invention and commercial yeast;
FIG. 3 is a schematic diagram showing the analysis of the volatile components of yeast Y1 of the present invention and commercial yeast;
FIG. 4 is a drawing of organic acids from clarified and unclarified snow pear wine in accordance with the present invention;
FIG. 5 is a drawing of a snow pear brandy flavor profile feature of the present invention;
FIG. 6 is a figure showing the flavor profile of the snow pear fermented wine.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Selecting fresh, mature, mildew-free and insect-free Jinchuan snow pears produced in Jinchuan county, Alba, Sichuan, washing with water and draining; removing stems of snow pears, cutting into blocks, juicing, separating snow pear juice and snow pear residues, wherein the amount of the snow pear juice is 495.8kg, and immediately adding sodium bisulfite according to the concentration of 120 mg/L; adding 29.7g of Lallzyme EX-V pectinase into the snow pear juice, and carrying out enzymolysis for 12h at 25 ℃; 429kg of supernatant juice of the snow pear juice subjected to enzymolysis treatment is transferred into a fermentation tank; the method comprises the steps of adding 42.9kg of white granulated sugar into snow pear juice with the initial sugar content of 9 percent and the target alcoholic strength of 10 percent, adding 2.2g/L of pear juice with the initial acid content, adding 3.5g/L of tartaric acid, adding 1.5kg of tartaric acid, and adding activated saccharomyces cerevisiae Y1 to ensure that the thallus concentration of saccharomyces cerevisiae is 3 multiplied by 106CFU/mL, fermenting the snow pear juice at the temperature of 20 ℃ until the residual sugar is lower than 4 g/L; fermenting the snow pear juice for 14 days, pouring the snow pear juice into a tank after the fermentation is finished to remove wine lees, and adding 120mg/L sodium bisulfite into the wine liquid to obtain a snow pear fermented wine stock solution; sealing the stock solution of the snow pear fermented wine in a full tank, ageing for 3 months at room temperature, separating wine lees, and naturally standing and clarifying at room temperature; packaging the clarified snow pear fermented wine, and storing at room temperature in dark place.
Transferring 120kg of separated snow pear residue into a fermentation tank, adding 60kg of sugar water and activated Saccharomyces cerevisiae Y1 to make the thallus concentration of Saccharomyces cerevisiae 3 × 106CFU/mL, the mass fraction of sugar water is 40%, and the fermentation is carried out at the temperature of 20 ℃ until the residual sugar is lower than 4 g/L; transferring the snow pear residue fermentation liquor into a distiller to distill to obtain snow pear brandy stock solution; sealing the stock solution of snow pear brandy in a full tank, and ageing for 3 months at room temperature; and subpackaging the snow pear brandy, and storing at room temperature in a dark place.
Comparative example 1
The s.cerevisiae Y1 of example 1 was replaced with a commercial yeast: angel SY, Angel RW, Angel BV818, Lallmand K1 and Lallmand DV10 (Angel yeast is from Angel Yeast GmbH, and Lallmand yeast is from Lallemand France) under the same conditions, and obtaining snow pear fermented wine; and physicochemical index analyses were performed on the snow pear fermented wines prepared in example 1 and comparative example 1, and the results are shown in table 1.
TABLE 1 analysis of Yeast Y1 and physical and chemical indexes of commercial Yeast
The volatile components of the snow pear fermented wines prepared in example 1 and comparative example 1 were analyzed, and the results are shown in table 1, table 2, fig. 1, fig. 2, and fig. 3.
Table 1 shows that the yeast Y1 has the highest alcoholic strength, which indicates that the yeast Y1 has stronger fermentation capacity; the color is highest, and the storage period of the wine is higher than that of the snow pear wine fermented by other yeasts.
TABLE 2 analysis of volatile Components of Yeast Y1 and commercial Yeast
As shown in Table 2 and FIG. 1, the volatile component of yeast Y1 has the highest proportion of esters and lower proportion of acids and alcohols, so that the brewed snow pear wine has prominent fruity and flowery flavor and less bad smell. The five snow pear wine flavor profiles of fig. 2 show that the flavor activity values (OAV) of isoamyl acetate, ethyl hexanoate, ethyl 9-decenoate and phenylethyl acetate of yeast Y1 are the highest, so that these aroma-generating substances have a stronger fruity, floral and sweet aroma. The analysis result of the main volatile components in fig. 3 shows that the yeast Y1 is distributed in different areas from other commercial yeasts, and the fermented snow pear wine has more unique flavor characteristics.
Example 2
Selecting fourFresh, mature, mildew-rot-free and insect-pest-free Jinchuan snow pears produced in Jinchuan county, Chuanba, are washed with water and drained; removing stems of snow pears, cutting into blocks, juicing, separating snow pear juice and snow pear residues, wherein the amount of the snow pear juice is 236kg, and immediately adding sodium bisulfite according to the concentration of 120 mg/L; adding 11.7g of Lallzyme EX-V pectinase into the snow pear juice, and carrying out enzymolysis for 12h at 25 ℃; transferring 195kg of supernatant juice of the snow pear juice subjected to enzymolysis treatment into a fermentation tank; the pear juice initial sugar content is 9%, the target alcoholic strength is 10%, the white granulated sugar is supplemented by 19.5kg, the pear juice initial acid content is 2.2g/L, the tartaric acid is supplemented by 2.5g/L, 487g is totally added, and the activated saccharomyces cerevisiae S.cerevisiae Y1 is added, so that the thallus concentration of the saccharomyces cerevisiae is 1 × 106CFU/mL, fermenting the snow pear juice at 18 ℃ until the residual sugar is lower than 4 g/L; fermenting the snow pear juice for 14 days, pouring the snow pear juice into a tank after the fermentation is finished to remove wine lees, and adding 120mg/L sodium bisulfite into the wine liquid to obtain a snow pear fermented wine stock solution; sealing the stock solution of the snow pear fermented wine in a full tank, ageing for 3 months at room temperature, separating wine lees, and naturally standing and clarifying at room temperature; packaging the clarified snow pear fermented wine, and storing at room temperature in dark place.
Transferring separated snow pear residue 57kg into fermentation tank, adding sugar water 28.5kg and activated Saccharomyces cerevisiae Y1 to make the thallus concentration of Saccharomyces cerevisiae 1 × 106CFU/mL, the mass fraction of sugar water is 40%, and the fermentation is carried out at the temperature of 18 ℃ until the residual sugar is lower than 4 g/L; transferring the snow pear residue fermentation liquor into a distiller to distill to obtain snow pear brandy stock solution; sealing the stock solution of snow pear brandy in a full tank, and ageing for 3 months at room temperature; and subpackaging the snow pear brandy, and storing at room temperature in a dark place.
Comparative example 2
Compared with the example 2, the process for preparing the snow pear fermented wine in the comparative example 2 does not comprise the clarification process after enzymolysis (before fermentation), and other conditions are consistent with those in the example 2 to prepare the snow pear fermented wine; and physicochemical index analyses were performed on the snow pear fermented wines prepared in example 2 and comparative example 2, and the results are shown in table 3.
TABLE 3 physicochemical indices of snow pear fermented wine before fermentation for clarification and unclarification treatment
TABLE 4 Pear wine organic acids treated before fermentation and without clarification
As can be seen from the analyses of tables 3 and 4 and FIG. 4, the degree of color and the hue value of the pear wine after the clarification treatment were reduced, while the other indexes were less changed.
Example 3
Selecting fresh, mature, mildew-free and insect-free Jinchuan snow pears produced in Jinchuan county, Alba, Sichuan, washing with water and draining; removing stems of snow pears, cutting into blocks, juicing, separating snow pear juice and snow pear residues, wherein the amount of the snow pear juice is 236kg, and immediately adding sodium bisulfite according to the concentration of 120 mg/L; adding 11.7g of Lallzyme EX-V pectinase into the snow pear juice, and carrying out enzymolysis for 12h at 25 ℃; transferring 195kg of supernatant juice of the snow pear juice subjected to enzymolysis treatment into a fermentation tank; the pear juice initial sugar content is 9%, the target alcoholic strength is 10%, the white granulated sugar is supplemented by 19.5kg, the pear juice initial acid content is 2.2g/L, the tartaric acid is supplemented by 2.5g/L, 487g is total, 19.2g of diammonium hydrogen phosphate and activated saccharomyces cerevisiae Y1 are added, so that the thallus concentration of the saccharomyces cerevisiae is 5 multiplied by 106CFU/mL, fermenting the snow pear juice at 22 ℃ until the residual sugar is lower than 4 g/L; fermenting the snow pear juice for 14 days, pouring the snow pear juice into a tank after the fermentation is finished to remove wine lees, and adding 120mg/L sodium bisulfite into the wine liquid to obtain a snow pear fermented wine stock solution; sealing the stock solution of the snow pear fermented wine in a full tank, ageing for 3 months at room temperature, separating wine lees, and naturally standing and clarifying at room temperature; packaging the clarified snow pear fermented wine, and storing at room temperature in dark place.
Transferring separated snow pear residue 57kg into fermentation tank, adding sugar water 28.5kg and activated Saccharomyces cerevisiae Y1 to make the thallus concentration of Saccharomyces cerevisiae 5 × 106CFU/mL, the mass fraction of sugar water is 40%, and the temperature is controlled at 22 ℃ for fermentation until the residual sugar is lower than 4 g/L; transferring the snow pear residue fermentation liquor into a distiller to distill to obtain snow pear brandy stock solution; sealing the stock solution of snow pear brandy in a full tank, and ageing for 3 months at room temperature; and subpackaging the snow pear brandy, and storing at room temperature in a dark place.
The results of analysis of the volatile components of the snow pear fermented wine and the snow pear brandy are shown in Table 5 and FIGS. 5 to 6.
TABLE 5 analysis of volatile components of fermented wine and brandy
As can be seen from Table 5, the snow pear fermented wine and the snow pear brandy have obvious difference in the composition and content of volatile components and representative volatile components respectively, so that two different products are provided for consumers, and the analysis of the flavor profile charts in figures 5-6 shows that the snow pear fermented wine and the brandy have different flavor profile characteristics, and methyl decanoate, ethyl benzoate, octanol, octanoic acid, decanoic acid and α -terpineol have higher OAV value in the snow pear fermented wine, so that the snow pear fermented wine has stronger fruity, flower fragrance, sweet fragrance, cheese fragrance and the like.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (8)
1. A preparation method of a snow pear fermented wine and a snow pear brandy is characterized by comprising the following specific steps:
(1) sorting: selecting fresh snow pears, cleaning and draining;
(2) separating juice and residue: removing stems of snow pears, cutting into blocks, and juicing to separate snow pear juice from snow pear residues; adding sodium bisulfite into the snow pear juice;
(3) enzymolysis: adding pectinase into the snow pear juice for enzymolysis;
(4) clarification: separating the snow pear juice subjected to the enzymolysis treatment in the step (3) to obtain a supernatant and a precipitate, wherein the supernatant is used for fermentation;
(5) and (3) fermenting the snow pear juice: adjusting the acid content of the supernatant obtained in step (4) to 5-7g/L with acid, supplementing sugar, adding Saccharomyces cerevisiae to make the thallus concentration of Saccharomyces cerevisiae 1-5 × 106CFU/mL, controlling the temperature and fermenting until the residual sugar is lower than 4g/L to obtain snow pear juice fermentation liquor;
(6) reladling: performing tank inversion on the snow pear juice fermentation liquor obtained in the step (5), and adding sodium bisulfite into the fermentation liquor after tank inversion to obtain snow pear fermented wine stock solution;
(7) and (3) fermenting snow pear residues: transferring the snow pear residues separated in the step (2) into a fermentation tank, adding sugar water and saccharomyces cerevisiae to ensure that the thallus concentration of the saccharomyces cerevisiae is 1-5 multiplied by 106CFU/mL, controlling the temperature and fermenting until the residual sugar is lower than 4g/L to obtain snow pear residue fermentation liquor;
(8) and (3) distillation: distilling the snow pear residue fermentation liquor obtained in the step (7) to obtain snow pear brandy stock solution;
(9) aging: respectively sealing the stock solution of the snow pear fermented wine obtained in the step (6) and the stock solution of the snow pear brandy obtained in the step (8) in a full tank, and ageing for 3-6 months at room temperature;
(10) clarification: naturally standing and clarifying at room temperature after aging to obtain snow pear fermented wine;
(11) subpackaging: and (4) subpackaging the snow pear fermented wine obtained in the step (10) and the snow pear brandy obtained in the step (9), and storing at room temperature in a dark place.
2. The method for preparing a snow pear fermented wine and a snow pear brandy according to claim 1, wherein the amount of the sodium bisulfite in the step (2) is 80-120 mg/L.
3. The preparation method of the snow pear fermented wine and the snow pear brandy according to claim 1, wherein the dosage of the pectinase in the step (3) is 40-60mg/L, and the enzymolysis condition is enzymolysis for 12 hours at 25 ℃.
4. The method for preparing the snow pear fermented wine and the snow pear brandy according to claim 1, wherein the sugar in the step (5) is white granulated sugar, and the acid is tartaric acid.
5. The method for preparing the snow pear fermented wine and the snow pear brandy according to claim 1, wherein the Saccharomyces cerevisiae in the step (5) and the step (7) is Saccharomyces cerevisiae y1 with the preservation number of CCTCCNO: m2019521.
6. The method for preparing a snow pear fermented wine and a snow pear brandy according to claim 1, wherein the amount of the sodium bisulfite in the step (6) is 80-120 mg/L.
7. The preparation method of the snow pear fermented wine and the snow pear brandy according to claim 1, characterized in that the mass ratio of the snow pear dregs to the sugar water in the step (7) is 1-3:1, and the mass fraction of the sugar water is 20-40%.
8. The method for preparing a snow pear fermented wine and a snow pear brandy according to claim 1, wherein the fermentation temperature in the steps (5) and (7) is 18-22 ℃.
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| CN115895812A (en) * | 2022-11-07 | 2023-04-04 | 山东农业大学 | Method for producing black pear wine and black pear brandy through solid-liquid stepwise green precise fermentation |
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