CN111592962A - Sweet wine aromatic vinegar and brewing process thereof - Google Patents
Sweet wine aromatic vinegar and brewing process thereof Download PDFInfo
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- 238000013124 brewing process Methods 0.000 title claims abstract description 22
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- 238000000855 fermentation Methods 0.000 claims abstract description 85
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/02—Vinegar; Preparation or purification thereof from wine
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Abstract
The invention belongs to the technical field of vinegar processing, and relates to sweet grape wine aromatic vinegar and a brewing process thereof, wherein the brewing process comprises the following steps: 1) pre-juicing raw grapes, heating, concentrating, activating and fermenting to obtain wine; 2) mixing grape juice, edible vinegar, edible alcohol and water, adding solid powdery fruit vinegar fungus, and naturally screening to obtain primary acetic acid fungus solution; 3) inoculating the wine fermentation liquor obtained in the step 1) into a primary acetic acid bacteria solution, and separating the wine fermentation liquor into a container for acetic acid fermentation to obtain a secondary acetic acid bacteria solution; 4) inoculating the wine fermentation liquor obtained in the step 1) into a secondary acetic acid bacteria solution, separating the solution into a container, and performing acetic acid fermentation to obtain the sweet wine aromatic vinegar. The grape wine aromatic vinegar is brewed by taking grapes as raw materials and adopting a surface static acetic acid fermentation process, the style of the grape wine aromatic vinegar is similar to that of the balsamic vinegar, the fragrant and sweet smell of fruits is prominent, the process is reasonable, the operation is simple and controllable, and the industrial popularization is easy.
Description
Technical Field
The invention belongs to the technical field of vinegar processing, and relates to sweet grape wine aromatic vinegar and a brewing process thereof.
Background
The famous Shanxi mature vinegar, Zhenjiang aromatic vinegar, Sichuan bran vinegar, Jiangzhe rose aromatic vinegar, Shaanxi Fuping millet mature vinegar, Yongchun red rice vinegar and Liaoning Ke left mature vinegar in China mainly take sorghum, glutinous rice, rice and millet as raw materials, wherein the Shanxi mature vinegar, Zhenjiang aromatic vinegar, Sichuan bran vinegar and Liaoning Ke left mature vinegar are fermented by solid acetic acid, the Jiangzhe rose aromatic vinegar, Shaanxi Fuping millet mature vinegar and Yongchun red rice vinegar are fermented by liquid acetic acid, reference is made to literature data, most of the famous vinegar is less than or equal to 7.0g/100ml, and the Shanxi mature vinegar is subjected to special 'three volts one winter' sun-sunning and ice-fishing to increase the total acid content (calculated by acetic acid) from 7.0g/100ml to 10g/100 ml. For the vinegar, when the acetic fermentation is finished, some vinegar adopts 3% -6% of salt to inhibit the activity of acetic acid bacteria, so that the fermented grains of the vinegar can be stored and aged conveniently, and the final product can taste obvious salty taste; some are heated to 80-90 deg.C for sterilization to obtain microbiologically stable product. Most of the vinegar brewing process flows are complex, the key control points of vinegar brewing are difficult to control, and most of the vinegar brewing process flows need to be observed empirically.
While the popular fruit vinegar in China, such as persimmon vinegar and apple vinegar, is common in home brewing, but because the content of finished acetic acid is low (more than 3.5g/100ml in terms of acetic acid), acetic acid bacteria can continuously oxidize and decompose the acetic acid, so that the taste is light and the storage is difficult.
In recent years, the traditional balsamic vinegar, which is made from grapes as a raw material and has unique brewing process and taste thereof favored by consumers, is rapidly increasing in sales in recent years, and is more necessary for high-end restaurant catering, because it is native to madder (Modena) italy and reizio Emilia (Reggio Emilia). But balsamic vinegar is neither defined by the fixing step nor by any type of regulation. Balsamic vinegar is produced by several possible processes and from different raw materials, the usual balsamic vinegar production process is that brewed only with the use of the cooked grape must, which has recently become the traditional balsamic vinegar (TVB) known today, but which is not only small in scale but also very expensive to produce.
Disclosure of Invention
In order to solve the problems in the existing wine aromatic vinegar production, the invention provides a sweet wine aromatic vinegar and a brewing process thereof.
In order to achieve the purpose, the invention adopts the technical scheme that:
a brewing process of sweet grape wine aromatic vinegar comprises the following steps:
1) squeezing grape raw materials to obtain juice, heating and concentrating, and fermenting with alcohol to obtain wine;
2) mixing grape juice, edible white vinegar, edible alcohol and water, adding solid powdery fruit vinegar bacteria, and naturally screening to obtain a primary acetic acid bacteria solution;
3) inoculating the wine obtained in the step 1) into a primary acetic acid bacteria solution, and separating the wine into a container for acetic acid fermentation to obtain a secondary acetic acid bacteria solution;
4) inoculating the wine obtained in the step 1) into a secondary acetic acid bacteria solution, separating the solution into a container, and performing acetic acid fermentation to obtain the sweet wine aromatic vinegar.
Further, the step 1) comprises the following steps:
1.1) separating, removing stems, crushing, squeezing and clarifying the grape raw materials to obtain grape juice;
1.2) heating and concentrating the grape juice to obtain concentrated grape juice;
1.3) activating active dry yeast EC1118 by adopting an activating agent, adding yeast activating solution into the concentrated grape juice obtained in the step 1.2), and performing alcohol fermentation on the concentrated grape juice to obtain wine fermentation liquor;
1.4) adding edible white vinegar into the wine fermentation liquor, and stopping alcoholic fermentation to obtain the wine.
Further, the step 2) comprises:
2.1) separating, removing stems, crushing, squeezing and clarifying raw material grapes to obtain grape juice;
2.2) adding edible white vinegar with acetic acid content of 6% (w/v), 95% edible alcohol and water into the grape juice obtained in the step 2.1) to obtain grape juice mixed solution;
2.3) adding solid powdery fruit vinegar bacteria into the grape juice mixed solution obtained in the step 2.2), and naturally screening until a vinegar film is formed on the surface of the solution to obtain a primary acetic acid bacteria seed solution.
Further, in the step 1.1), the sugar content of the grape raw material is 160-220 g/L, the total acid content is 5.00-10.00 g/L, and the pH value is 3.10-3.80;
in the step 1.2), the sugar content of the concentrated grape juice is 300-400 g/L;
in the step 1.3), the difference between the temperature of the yeast activating solution and the temperature of the concentrated grape juice is less than 10 ℃; the inoculation amount of the active dry yeast is 500g/t, the fermentation temperature is 15-18 ℃, and when the ethanol content of the wine fermentation solution is 10-12% vol, the alcohol fermentation is stopped;
in the step 1.4), the acetic acid content in the wine is 1-2% (w/v).
Further, in the step 2.2), the volume ratio of the grape juice to the edible white vinegar to the edible alcohol to the water is 68-72: 14.5-16.8: 1: 6.5-7.5; the sugar content of the grape juice mixed solution is 150-180 g/L, and the sum of the concentration of ethanol content (v/v) and acetic acid content (w/v) is 2-2.5%.
Further, in the step 3), the volume ratio of the first-class acetic acid bacteria to the wine is 1-1.5: 1 to 1.2; the fermentation temperature is 25-30 ℃, and the total acid content of the secondary acetic acid bacteria solution is 5-6% (w/v).
Further, in the step 4), the sum of the concentration of ethanol content (v/v) and the concentration of acetic acid content (w/v) of the fermentation mixed solution inoculated with the secondary acetic acid bacteria solution is 9-10%, and the fermentation temperature is 30-35 ℃.
A sweet wine aromatic vinegar brewed by sweet wine aromatic vinegar brewing process.
Further, the sweet grape wine aromatic vinegar has a pH value of less than 3.20, a total sugar content of more than 80g/L, a total acid content of more than 8.0g/100ml, and a residual alcohol content of less than 1.0% vol.
The invention has the beneficial effects that:
1. according to the method, the mixed acetic acid bacteria group suitable for the environments with high residual sugar, high residual alcohol and low pH value and high survival rate is screened step by step through physicochemical index adjustment, the problem that the acetic acid fermentation stage of the wine vinegar cannot be started quickly is solved, the process is reasonable, and the operation is controllable.
2. The concentration of the acetic acid fermentation substrate (the sum of the concentrations of ethanol and acetic acid) is adjusted to 9-10%, so that the acetic acid bacteria can normally grow and ferment and the occurrence of peroxidation can be controlled; the edible white vinegar is added into the wine fermentation liquor, so that the acetic acid content of the wine fermentation liquor is 1-2% (w/v), the alcoholic fermentation can be quickly stopped and clarified, the risk of secondary fermentation of yeast does not exist, and the operation is simple and controllable.
3. The sweet wine aromatic vinegar of the final product obtained by the invention does not need to add other auxiliary materials, can inhibit the spoilage of microorganisms by depending on the high acidity, low pH and high sugar of the wine vinegar, and only needs to be clarified and filtered to keep more flavor characteristics of the wine aromatic vinegar; the produced sweet wine aromatic vinegar has the same stimulation of acetic acid as the aged grain vinegar, but the fragrant and sweet smell of the fruit is prominent and the fruit has no salty taste.
4. The production process of the invention has no particularly strict requirements on the maturity of the grape raw materials, and carries out secondary fermentation screening on high osmotic pressure resistant, high residual alcohol resistant and low pH resistant acetic acid bacteria, and the whole production process of the grape vinegar aromatic vinegar is relatively simple to operate and easy to control and industrially popularize.
5. Compared with the existing domestic fruit vinegar, the wine aromatic vinegar produced by the invention has higher total acid content (calculated by acetic acid), high residual sugar content and low pH value, and can inhibit the further damage of acetic acid bacteria and other microorganisms to the wine aromatic vinegar by depending on the physicochemical conditions of the product obtained by acetic acid fermentation.
Detailed Description
The present invention will now be further described with reference to examples.
Example 1
1.1) separating, removing stems, crushing, squeezing and clarifying the grape raw materials to obtain grape juice;
raw material harvesting and sorting: the method is characterized in that the raw materials of the fruits, the rotten fruits, the Chinese olive and the secondary fruits, such as the fruits without diseases, the rotten fruits, the Chinese olive and the secondary fruits, have the sugar content of 180g/L (calculated by glucose), the total acid content of 10g/L (calculated by tartaric acid, g/L) and the pH value of 3.80;
removing stems, crushing, squeezing and extracting juice: completely removing stalks, conveying the grape mash into an air bag squeezer for squeezing and juicing, wherein the juice extraction process needs nitrogen protection to prevent the grape juice from being excessively oxidized, and simultaneously adding 60mg/L SO2 and 20g/T HC pectinase for clarification;
low-temperature clarification and separation: cooling the extracted grape juice to 8 ℃, naturally clarifying for 24 hours, and separating the grape juice with a clear upper layer;
1.2) concentrated grape juice:
heating the separated upper-layer grape juice until the grape juice is slightly boiled, stirring all the time in the whole heating process to avoid scorching at the bottom of the container, skimming off foam substances on the surface of the grape juice, and heating until the soluble solid of the concentrated grape juice reaches 37 Brix; clarifying and separating the concentrated grape juice: after heating, concentrating the grape juice, naturally clarifying at low temperature, and separating the clarified concentrated grape juice at the upper layer when turbid substances naturally sink to the bottom of the container;
in the embodiment, grape raw materials are subjected to stem removal and crushing, juice is obtained, the grape raw materials are clarified, and the sugar degree of the grape juice is improved by adopting heating, boiling, concentrating or reverse osmosis concentrating and other modes, so that the final sugar content in the concentrated grape juice is 360 g/L;
1.3) inoculating yeast, and fermenting with alcohol to obtain grape juice fermentation liquor:
adding 500g/T active dry yeast EC1118, adding yeast activator Go-Ferm, performing standard yeast activation according to the instruction, adding a small amount of concentrated grape juice after yeast activation for 20min, slowly reducing the temperature of yeast activation liquid, adding yeast activation liquid for alcohol fermentation when the temperature difference between the two is 8 ℃, and controlling the fermentation temperature at 15 ℃ to obtain grape juice fermentation liquid; the alcohol content of the grape juice fermentation liquor is 12% vol.
1.4) stopping alcoholic fermentation:
when concentrated grape juice is fermented to the ethanol content in the fermentation solution is about 12% (v/v), adding edible white vinegar with the acetic acid content of more than 6% (w/v) into the wine, wherein the edible white vinegar: mixing wine 34% and wine 66% (by volume) to obtain mixed solution with acetic acid content of about 2.0% (w/v), and stopping alcoholic fermentation to obtain wine after fermentation is stopped;
2) preparing a first-order acetic acid bacteria solution:
collecting grape juice with good maturity, clarifying with sugar content of about 200g/L (calculated as glucose), and adding 6% (v/w) edible white vinegar, 95% edible alcohol and water. In the embodiment, tap water is used as water; the final solution after fermentation had a sugar content of about 150g/L (calculated as glucose), an ethanol content of about 1.5% vol and an acetic acid content of about 1% (w/v).
In the embodiment, the volume ratio of grape juice, edible white vinegar, edible alcohol and water is 71.4%, 17.64%, 1.05% and 7.43% in sequence (the volume ratio is 68: 16.8:1: 6.5), a certain amount of solid powdery fruit vinegar bacteria is added, the inoculation amount is 3g/L, the mixture is placed at about 30 ℃ for natural screening of the acetic acid bacteria, and when a vinegar film is formed on the surface of the solution, the solution can be used as a primary acetic acid bacteria solution;
3) preparing a secondary acetic acid bacteria solution:
inoculating the primary acetic acid bacteria solution into the wine obtained in the step 1.4) to prepare a secondary acetic acid bacteria solution. The adding amount (volume) of the first-level acetic acid bacteria solution and the wine is respectively 45 percent and 55 percent (volume ratio is 1: 1.2), the fermentation temperature is about 25 ℃, and the total acid content of the second-level acetic acid bacteria solution is 6 percent (w/v); 2/3, monitoring the total acid content and residual ethanol content of the fermentation solution, wherein the total acid content is not increased and the residual ethanol content is not reduced, and completing the preparation of the secondary acetic acid bacteria solution to obtain the secondary acetic acid bacteria solution with the total acid content of 6.21g/100mL (calculated by acetic acid);
4) acetic acid fermentation of the grape wine to obtain sweet grape wine aromatic vinegar;
inoculating the secondary acetic acid bacteria solution into the wine obtained in the step 1.4), wherein the inoculation amount accounts for 20% of the volume of the inoculated mixed solution, separating the inoculated mixed solution into a container for acetic acid fermentation, the feeding volume accounts for 2/3 of the volume of the container, the fermentation temperature is controlled at 30 ℃, and the sum of the ethanol content (v/v) and the acetic acid content (w/v) of the fermented mixed solution is 10%.
After inoculating the second-level acetic acid bacteria solution, measuring physicochemical indexes such as total sugar content, total acid content, alcohol content and pH value before acetic acid fermentation in the wine; and after an acetic acid mycoderm is formed on the surface of the solution, detecting the total acid content, the residual alcohol content and the pH value of the solution every week, and finishing acetic acid fermentation when the total acid content of the solution is not increased and the residual alcohol content is not reduced any more, thereby obtaining the sweet wine aromatic vinegar.
Tests prove that the sweet wine aromatic vinegar brewed in the embodiment has sweet taste, is amber, has strong vinegar aroma and is accompanied with special fruit aroma and aging aroma of complex grape varieties, and has well and clean mouthfeel, the total sugar content in the sweet wine aromatic vinegar is 85g/L (calculated by glucose), the total acid content is 8.07g/100mL (calculated by acetic acid), the residual alcohol content is 0.9% vol, and the pH value is 3.20.
In this example, the color, taste, and mouthfeel of the sweet wine aromatic vinegar were measured by a test method commonly used in the vinegar industry.
Example 2
1.1) separating, crushing, squeezing and clarifying the grape raw material to obtain grape juice;
raw material harvesting and sorting: the method comprises the following steps of (1) requiring no diseased fruit, rotten fruit, Chinese olive and secondary fruit, wherein the sugar content of a grape raw material is 160g/L (calculated by glucose), the total acid is 8g/L (calculated by tartaric acid), and the pH value is 3.10;
removing stems, crushing, squeezing and extracting juice: completely removing stalks, conveying the grape mash into an air bag squeezer for squeezing and juicing, wherein the juice extraction process needs nitrogen protection to prevent the grape juice from being excessively oxidized, and simultaneously adding 60mg/L SO2 and 20g/T HC pectinase for clarification;
low-temperature clarification and separation: cooling the extracted grape juice to 10 ℃, naturally clarifying for 24 hours, and separating the grape juice with a clear upper layer;
1.2) concentrated grape juice: heating the separated upper-layer grape juice until the grape juice is slightly boiled, stirring all the time in the whole heating process to avoid scorching at the bottom of the container, skimming off foam substances on the surface of the grape juice, and heating until the soluble solid of the concentrated grape juice reaches 33 Brix; after heating, concentrating the grape juice, naturally clarifying at low temperature, and separating the clarified concentrated grape juice at the upper layer when turbid substances naturally sink to the bottom of the container;
in the embodiment, the grape raw material is subjected to stem removal and crushing, juice is obtained, the grape raw material is clarified, and the sugar degree of the grape juice is improved by adopting a heating boiling concentration mode or a reverse osmosis concentration mode, so that the final sugar content of the concentrated grape juice is 300g/L (calculated by glucose).
1.3) inoculating yeast, and fermenting with alcohol to obtain wine fermentation liquor;
adding 500g/T active dry yeast EC1118, adding yeast activator Go-Ferm, performing standard yeast activation according to the instruction, adding a small amount of concentrated grape juice after yeast activation for 20min, slowly reducing the temperature of yeast activation liquid, adding yeast activation liquid for alcohol fermentation when the temperature difference between the two is 9 ℃, and controlling the fermentation temperature at 18 ℃ to obtain grape juice fermentation liquid; the alcohol content of the grape juice fermentation liquor is 10% vol.
1.4) stopping alcoholic fermentation:
and (3) when the concentrated grape juice is fermented to the ethanol content in the fermentation solution of about 10% (v/v), adding more than 6% (w/v) of edible white vinegar into the grape wine, wherein the edible white vinegar: mixing 16.7% and 83.3% (by volume) of wine to obtain mixed solution with acetic acid content of about 1% (w/v), and stopping alcoholic fermentation to obtain wine;
2) preparing a first-order acetic acid bacteria solution:
taking grape juice with good maturity, clarifying the grape juice with sugar content of about 200g/L (calculated by glucose), and adding 6% (v/w) of edible white vinegar, 95% of edible alcohol and water; in the embodiment, the water is well water; the resulting final solution had a sugar content of about 150g/L (calculated as glucose), an ethanol content of about 1% vol, and an acetic acid content of about 1.5% (w/v);
in the embodiment, the adding amount (volume) of the grape juice, the edible white vinegar, the edible alcohol and the water is 72, 14.5, 1 and 7.5 in sequence, a certain amount of solid powdery fruit vinegar fungus is added, the inoculation amount is 5g/L, the mixture is placed at about 30 ℃ for natural screening of the acetic acid fungus, and when a vinegar film is formed on the surface of the solution, the solution can be used as a primary acetic acid fungus solution;
3) preparing a secondary acetic acid bacteria solution:
inoculating the primary acetic acid bacteria solution into the wine obtained in the step 1.4) to prepare a secondary acetic acid bacteria solution. The adding amount (volume) of the first-level acetic acid bacteria solution and the wine is respectively 60 percent and 40 percent (volume ratio is 1.5: 1), the fermentation temperature is about 25 ℃, and the total acid content of the second-level acetic acid bacteria solution is 5 percent (w/v); 2/3, monitoring the total acid content and residual ethanol content of the fermentation solution, wherein the total acid content is not increased and the residual ethanol content is not reduced, and completing the preparation of the secondary acetic acid bacteria solution to obtain the secondary acetic acid bacteria solution with the total acid content of 6.12g/100mL (calculated by acetic acid);
4) acetic acid fermentation of the grape wine to obtain sweet grape wine aromatic vinegar;
inoculating a secondary acetic acid bacteria solution to the wine obtained in the step 1.4), wherein the inoculation amount accounts for 30% of the volume of the inoculated mixed solution, separating the inoculated mixed solution into a container for acetic acid fermentation, the feeding volume accounts for 2/3 of the volume of the container, and the fermentation temperature is controlled at 35 ℃; the sum of the concentration of the ethanol content (v/v) and the concentration of the acetic acid content (w/v) is 9 percent;
after the wine is inoculated with the secondary acetic acid bacteria solution, measuring the physicochemical indexes of the wine before acetic acid fermentation, such as total sugar content, total acid content, alcohol content and pH; and after an acetic acid mycoderm is formed on the surface of the solution, detecting the total acid content, the residual alcohol content and the pH value of the solution every week, and finishing the acetic acid fermentation when the total acid content of the solution is not increased and the residual alcohol content is not reduced any more.
Through tests, the sweet wine aromatic vinegar brewed in the embodiment has sweet taste, is amber, has strong vinegar aroma and is accompanied with special fruit aroma and aging aroma of complex grape varieties, and has good and clean mouthfeel, the total sugar content in the sweet wine aromatic vinegar is 107g/L (calculated by glucose), the total acid content is 8.15g/100mL (calculated by acetic acid), the residual alcohol content is 1.0% vol, and the pH value is 3.10.
In this example, the color, taste, and mouthfeel of the sweet wine aromatic vinegar were measured by a test method commonly used in the vinegar industry.
Example 3
1.1) separating, removing stems, crushing, squeezing and clarifying the grape raw materials to obtain grape juice;
raw material harvesting and sorting: the method is characterized in that the raw materials of the fruits, the rotten fruits, the Chinese olive and the secondary fruits are required to have sugar content of 220g/L (calculated as glucose), total acid content of 5g/L (calculated as tartaric acid, g/L) and pH of 3.70;
removing stems, crushing, squeezing and extracting juice: completely removing stalks, conveying the grape mash into an air bag squeezer for squeezing and juicing, wherein the juice extraction process needs nitrogen protection to prevent the grape juice from being excessively oxidized, and simultaneously adding 60mg/L SO2 and 20g/T HC pectinase for clarification;
low-temperature clarification and separation: cooling the extracted grape juice to 8 ℃, naturally clarifying for 24 hours, and separating the grape juice with a clear upper layer;
1.2) concentrated grape juice:
heating the separated upper-layer grape juice until the grape juice is slightly boiled, stirring all the time in the whole heating process to avoid scorching at the bottom of the container, skimming off foam substances on the surface of the grape juice, and heating until the soluble solid of the concentrated grape juice reaches 37 Brix; clarifying and separating the concentrated grape juice: after heating, concentrating the grape juice, naturally clarifying at low temperature, and separating the clarified concentrated grape juice at the upper layer when turbid substances naturally sink to the bottom of the container;
in the embodiment, grape raw materials are subjected to stem removal and crushing, juice is obtained, the grape raw materials are clarified, and the sugar degree of the grape juice is improved by adopting the modes of heating, boiling, concentration or reverse osmosis concentration and the like, so that the final sugar content in the concentrated grape juice is 400 g/L;
1.3) inoculating yeast, and fermenting with alcohol to obtain grape juice fermentation liquor:
adding 500g/T active dry yeast EC1118, adding yeast activator Go-Ferm, performing standard yeast activation according to the instruction, adding a small amount of concentrated grape juice after yeast activation for 20min, slowly reducing the temperature of yeast activation liquid, adding yeast activation liquid for alcohol fermentation when the temperature difference between the two is 10 ℃, and controlling the fermentation temperature at 16 ℃ to obtain grape juice fermentation liquid; the alcohol content of the grape juice fermentation liquor is 12% vol.
1.4) stopping alcoholic fermentation:
when concentrated grape juice is fermented to the ethanol content in the fermentation solution is about 12% (v/v), adding edible white vinegar with the acetic acid content of more than 6% (w/v) into the wine, wherein the edible white vinegar: mixing wine 34% and wine 66% (by volume) to obtain mixed solution with acetic acid content of about 2.0% (w/v), and stopping alcoholic fermentation to obtain wine after fermentation is stopped;
2) preparing a first-order acetic acid bacteria solution:
collecting grape juice with good maturity, clarifying with sugar content of about 200g/L (calculated as glucose), and adding 6% (v/w) edible white vinegar, 95% edible alcohol and water. In this embodiment, the water is purified water. The final solution was made to have a sugar content of about 150g/L (calculated as glucose), an ethanol content of about 1% vol, and an acetic acid content of about 1% (w/v).
In the embodiment, the adding amount ratios of the grape juice, the edible white vinegar, the edible alcohol and the water are respectively 75%, 16.66%, 1.05% and 7.28% (the volume ratio is 70: 15.8: 1: 6.9), a certain amount of solid powdery fruit vinegar bacteria is added, the inoculation amount is 5g/L, the mixture is placed at about 30 ℃ for natural screening of the acetic acid bacteria, and when a vinegar film is formed on the surface of the solution, the mixture can be used as a primary acetic acid bacteria solution;
3) preparing a secondary acetic acid bacteria solution:
inoculating the primary acetic acid bacteria solution into the wine obtained in the step 1.4) to prepare a secondary acetic acid bacteria solution. Respectively adding 54.5% and 45.5% (volume ratio is 1.2: 1) of the primary acetic acid bacteria solution and the wine, fermenting at about 28 ℃, filling 2/3 of the solution volume in the original container volume, monitoring the total acid content and the residual ethanol content of the fermented solution, and completing the preparation of the secondary acetic acid bacteria solution to obtain the secondary acetic acid bacteria solution with the total acid content of 6.21g/100mL (calculated by acetic acid); the total acid content of the secondary acetic acid bacteria solution is 6% (w/v);
4) acetic acid fermentation of the grape wine to obtain sweet grape wine aromatic vinegar;
inoculating a secondary acetic acid bacteria solution to the wine obtained in the step 1.4), wherein the inoculation amount accounts for 20% of the volume of the inoculated mixed solution, separating the inoculated mixed solution into a container for acetic acid fermentation, wherein the feeding volume accounts for 2/3 of the volume of the container, and the fermentation temperature is controlled at 30 ℃; the sum of the concentration of the ethanol content (v/v) and the concentration of the acetic acid content (w/v) is 10 percent;
after inoculating the second-level acetic acid bacteria solution, measuring physicochemical indexes such as total sugar content, total acid content, alcohol content and pH value before acetic acid fermentation in the wine; and after an acetic acid mycoderm is formed on the surface of the solution, detecting the total acid content, the residual alcohol content and the pH value of the solution every week, and finishing acetic acid fermentation when the total acid content of the solution is not increased and the residual alcohol content is not reduced any more, thereby obtaining the sweet wine aromatic vinegar.
Through tests, the sweet wine aromatic vinegar brewed in the embodiment has sweet taste, is amber, has strong vinegar aroma and is accompanied with special fruit aroma and aging aroma of complex grape varieties, and has well and clean mouthfeel, the total sugar content in the sweet wine aromatic vinegar is 123g/L (calculated by glucose), the total acid content is 8.22g/100mL (calculated by acetic acid), the residual alcohol content is 0.82% vol, and the pH value is 3.18.
In this example, the color, taste, and mouthfeel of the sweet wine aromatic vinegar were measured by a test method commonly used in the vinegar industry.
To further illustrate the superiority of the brewed sweet wine aromatic vinegar of the present invention, and that brewed sweet wine aromatic vinegar of the present invention was compared with the existing aged vinegar and fruit vinegar.
Comparison 1: most of the total acid (calculated by acetic acid) of the prior mature vinegar is less than or equal to 7.0g/100ml, and the mature vinegar is aged for convenient storage, but the final product has obvious salty taste.
Comparison 2: the acetic acid content of fruit vinegar is low (generally 3.5g/100ml, calculated by acetic acid), but acetic acid bacteria of fruit vinegar species can continuously oxidize and decompose the acetic acid, so that the taste is light and the fruit vinegar is difficult to store.
Compared with the conventional domestic aromatic vinegar and fruit vinegar, the sweet grape wine aromatic vinegar brewed by the brewing process disclosed by the embodiment 1-3 of the invention has the acidity of more than 8g/100mL, is simple in brewing process and is easy to industrialize; the aromatic vinegar has fruity and aging fragrance, good taste, and long shelf life.
Claims (9)
1. The brewing process of the sweet grape wine aromatic vinegar is characterized by comprising the following steps: the brewing process of the sweet grape wine aromatic vinegar comprises the following steps:
1) squeezing grape raw materials to obtain juice, heating and concentrating, and fermenting with alcohol to obtain wine;
2) mixing grape juice, edible white vinegar, edible alcohol and water, adding solid powdery fruit vinegar bacteria, and naturally screening to obtain a primary acetic acid bacteria solution;
3) inoculating the wine obtained in the step 1) into a primary acetic acid bacteria solution, and separating the wine into a container for acetic acid fermentation to obtain a secondary acetic acid bacteria solution;
4) inoculating the wine obtained in the step 1) into a secondary acetic acid bacteria solution, separating the solution into a container, and performing acetic acid fermentation to obtain the sweet wine aromatic vinegar.
2. The sweet wine aroma vinegar brewing process of claim 1, wherein: the step 1) comprises the following steps:
1.1) separating, removing stems, crushing, squeezing and clarifying the grape raw materials to obtain grape juice;
1.2) heating and concentrating the grape juice to obtain concentrated grape juice;
1.3) activating active dry yeast EC1118 by adopting an activating agent, adding yeast activating solution into the concentrated grape juice obtained in the step 1.2), and performing alcohol fermentation on the concentrated grape juice to obtain wine fermentation liquor;
1.4) adding edible white vinegar into the wine fermentation liquor, and stopping alcoholic fermentation to obtain the wine.
3. The sweet wine aroma vinegar brewing process of claim 1, wherein: the step 2) comprises the following steps:
2.1) separating, removing stems, crushing, squeezing and clarifying raw material grapes to obtain grape juice;
2.2) adding edible white vinegar with acetic acid content of 6% (w/v), 95% edible alcohol and water into the grape juice obtained in the step 2.1) to obtain grape juice mixed solution;
2.3) adding solid powdery fruit vinegar bacteria into the grape juice mixed solution obtained in the step 2.2), and naturally screening until a vinegar film is formed on the surface of the solution to obtain a primary acetic acid bacteria seed solution.
4. The sweet wine aroma vinegar brewing process of claim 2, wherein: in the step 1.1), the sugar content of the grape raw material is 160-220 g/L, the total acid content is 5.00-10.00 g/L, and the pH value is 3.10-3.80;
in the step 1.2), the sugar content of the concentrated grape juice is 300-400 g/L;
in the step 1.3), the difference between the temperature of the yeast activating solution and the temperature of the concentrated grape juice is less than 10 ℃; the inoculation amount of the active dry yeast is 500g/t, the fermentation temperature is 15-18 ℃, and when the ethanol content of the wine fermentation solution is 10-12% vol, the alcohol fermentation is stopped;
in the step 1.4), the acetic acid content in the wine is 1-2% (w/v).
5. The sweet wine aroma vinegar brewing process of claim 3, wherein: in the step 2.2), the volume ratio of the grape juice to the edible white vinegar to the edible alcohol to the water is 68-72: 14.5-16.8: 1: 6.5-7.5; the sugar content of the grape juice mixed solution is 150-180 g/L, and the sum of the concentration of ethanol content (v/v) and acetic acid content (w/v) is 2-2.5%.
6. The sweet wine aroma vinegar brewing process of claim 1, wherein: in the step 3), the volume ratio of the first-class acetic acid bacteria to the wine is 1-1.5: 1 to 1.2; the fermentation temperature is 25-30 ℃, and the total acid content of the secondary acetic acid bacteria solution is 5-6% (w/v).
7. The sweet wine aroma vinegar brewing process of claim 1, wherein: in the step 4), the fermentation mixed solution after the secondary acetic acid bacteria solution is inoculated has the sum of the concentration of ethanol content (v/v) and acetic acid content (w/v) of 9-10% and the fermentation temperature of 30-35 ℃.
8. A sweet wine vinegar brewed by the brewing process of sweet wine vinegar according to any one of claims 1 to 7.
9. The sweet wine aromatic vinegar of claim 8, wherein: the sweet grape wine aromatic vinegar has pH less than 3.20, total sugar content greater than 80g/L, total acid content greater than 8.0g/100ml, and residual alcohol content less than 1.0% vol.
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