CN112553092A - Non-saccharomyces cerevisiae and fermentation method for increasing flavor of roxburgh rose fruit wine by using same - Google Patents
Non-saccharomyces cerevisiae and fermentation method for increasing flavor of roxburgh rose fruit wine by using same Download PDFInfo
- Publication number
- CN112553092A CN112553092A CN202011440381.7A CN202011440381A CN112553092A CN 112553092 A CN112553092 A CN 112553092A CN 202011440381 A CN202011440381 A CN 202011440381A CN 112553092 A CN112553092 A CN 112553092A
- Authority
- CN
- China
- Prior art keywords
- saccharomyces cerevisiae
- fermentation
- wine
- roxburgh rose
- fruit wine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a non-saccharomyces cerevisiae and a fermentation method for increasing the fragrance of roxburgh rose fruit wine by using the same, wherein the non-saccharomyces cerevisiae has a deposit number of 20905. The invention also discloses a fermentation method for increasing the aroma of the roxburgh rose fruit wine by using the yeast, which is characterized in that roxburgh rose is taken as a raw material, juice is obtained by cleaning and crushing, the roxburgh rose fruit wine is brewed by the steps of non-saccharomyces cerevisiae and saccharomyces cerevisiae which are inoculated according to a certain proportion and sequence at intervals, fermentation is stopped, centrifugation, bottling and the like, and the prepared roxburgh rose fruit wine has pure color, outstanding roxburgh rose fruit aroma, coordinated aroma, clear and transparent wine liquid, rich flavor, full wine body and balanced sourness, the aroma characteristic of the roxburgh rose fruit wine is obviously improved, the aim of obviously increasing the aroma of the roxburgh rose fruit wine is achieved, and the aroma quality of the product. The brewing method is simple and easy to operate, low in cost and easy to industrialize.
Description
Technical Field
The invention relates to the technical field of brewing, in particular to a fermentation method for enhancing aroma of roxburgh rose fruit wine.
Background
Rosa roxburghii (Rosa roxburghii), Rosa (Rosaceae), and perennial deciduous shrubs, the fruits of which have extremely high nutritional and medicinal values. At present, the rosa roxburghii tratt in Guizhou has the most varieties. The roxburgh rose fruit is rich in various nutrient substances such as vitamin C, flavone, plant polyphenol, roxburgh rose polysaccharide, various essential amino acids, superoxide dismutase (SOD) and the like, particularly the content of the vitamin C is the highest in the fruit, the content of the vitamin C in each 100g of fresh roxburgh rose fruit reaches 841.58-3541.13 mg, is 50 times of that of citrus, is 10 times of that of kiwi fruit, and enjoys the name of ' King of vitamin C ' and ' Sanwang ' fruit '. The roxburgh rose has extremely high medicinal value, flowers, fruits, seeds, branches and leaves and the like can be used as medicines, and has good biomedical effects in the aspects of immune regulation, radiation protection, mutation resistance, cancer resistance, oxidation damage resistance, atherosclerosis resistance, metal detoxification and the like, however, the roxburgh rose has high tannin and organic acid content in the fruit, is sour and astringent in raw food and has poor taste, so the roxburgh rose is suitable for secondary development. For example, the roxburgh rose fruit wine is a better choice. At present, the rosa roxburghii fruit wine brewing strains are all derived from wine brewing active dry yeast, the varieties are limited, the adaptability is poor, the varieties of the rosa roxburghii fruit wine in the market are single, the competitive property is not strong, and the quality and the specificity are still to be further improved.
The aroma is a key factor determining the sensory quality of the roxburgh rose fruit wine and is the result of interaction of various compounds, and the main sources of the aroma are three: the aroma of the rosa roxburghii tratt fruit, the fermentation aroma produced by the metabolism of the fermenting microorganisms, and the aging aroma produced during aging. The fermentation aroma is an extremely important factor, and the participation of various yeast strains (including saccharomyces cerevisiae and non-saccharomyces cerevisiae) can not only convert glucose in fruits into alcohol, but also generate a plurality of complex metabolites which greatly contribute to the final taste and aroma of the rosa roxburghii tratt wine, and have a determining effect on the final quality of the rosa roxburghii tratt wine. The mixed fermentation of non-saccharomyces cerevisiae and saccharomyces cerevisiae strains is one of effective ways for improving the quality and specificity of the fruit wine.
The natural fermentation process of fruit wine is essentially the result of the interaction of various microorganisms. The yeasts of different genera participate together to complete the natural fermentation of the fruit wine, including saccharomyces cerevisiae and non-saccharomyces cerevisiae. Researches show that unpredictable compounds can be produced by adopting saccharomyces cerevisiae and non-saccharomyces cerevisiae to mix and ferment the fruit wine, or fermentation products with different contents influence the aroma quality of the fruit wine. The non-saccharomyces cerevisiae exists in orchard soil, fruit epidermis and fruit wine brewing environment, can produce a large amount of metabolites such as glycerol, esters and the like, improves aroma components of fruit wine by metabolizing sugar and autolysis in fruit juice, and participates in the formation of complex flavor substances of the fruit wine. In the fermentation process of the fruit wine, non-saccharomyces cerevisiae can produce a plurality of extracellular enzymes, if collagenase, protease, glucanase, xylanase, amylase, lipase and the like, the non-saccharomyces cerevisiae has certain extracellular enzyme activity, and the enzymes act on related substrates in fruit juice to further influence the components and flavor substances of the fruit wine. Meanwhile, by inoculating different strains, the complex taste and aroma of the wine can be increased, the defects of process conditions can be made up, and the fermentation capacity of the strains is improved. The non-saccharomyces cerevisiae is added to perform mixed fermentation of the non-saccharomyces cerevisiae and the saccharomyces cerevisiae to obtain the rosa roxburghii tratt fruit wine, so that the aroma characteristic of the rosa roxburghii tratt fruit wine can be improved, and the method is an effective fermentation method for enhancing the aroma of the rosa roxburghii tratt fruit wine.
However, at present, non-saccharomyces cerevisiae and saccharomyces cerevisiae are mixed together and inoculated to a fermented product together to be fermented in a mutually competitive manner, so that aroma substances are mainly added to the non-saccharomyces cerevisiae, and the saccharomyces cerevisiae mainly generates products such as alcohol, but the non-saccharomyces cerevisiae and saccharomyces cerevisiae are mixed together and inoculated to the fermented product together, so that the inactivation probability of the non-saccharomyces cerevisiae is high, and the generated products such as alcohol can inhibit the fermentation process of the non-saccharomyces cerevisiae after the saccharomyces cerevisiae starts fermentation, so that the aroma substances in the fermented product of the fruit wine are low in content, and the prominent fruit wine quality cannot be formed.
Disclosure of Invention
The invention mainly aims to overcome the problems that the fruit wine in the prior art is insufficient in aftertaste and flavor due to fermentation and the problem that the flavor is not prominent due to the fact that non-saccharomyces cerevisiae and saccharomyces cerevisiae are mixed and fermented at the same time, the prepared roxburgh rose fruit wine is pure in color and luster, prominent in roxburgh rose fruit flavor, harmonious in flavor, clear and transparent in wine liquid, rich in flavor, full in wine body and balanced in sourness, the flavor characteristic of the roxburgh rose fruit wine is obviously improved, the purpose of obviously increasing the fragrance of the roxburgh rose fruit wine is achieved, and the product fragrance quality is prominent. The brewing method is simple and easy to operate, low in cost and easy to industrialize.
In order to achieve the technical purpose, the invention adopts the following technical scheme:
providing a non-saccharomyces cerevisiae F119, wherein the non-saccharomyces cerevisiae F119 has a deposit number of: 20905.
further, a fermentation method for increasing the fragrance of the roxburgh rose fruit wine is provided, and comprises the following steps:
(1) raw material treatment: crushing fresh mature fructus Rosae Normalis, squeezing to obtain juice, adding potassium metabisulfite or SO into fructus Rosae Normalis juice2；
(2) Adjusting fermentation liquor: after measuring the pH value and the sugar degree value of the fermentation liquor, adjusting the pH value and the sugar of the fermentation liquor;
(3) inoculating and fermenting: YPD solid culture of activated Saccharomyces cerevisiae and non-Saccharomyces cerevisiae, shake culture of Saccharomyces cerevisiae and non-Saccharomyces cerevisiae, adding non-Saccharomyces cerevisiae and Saccharomyces cerevisiae at certain ratio into the fermentation liquid at certain interval, fermenting, controlling fermentation temperature, monitoring fermentation progress with alcohol densimeter and saccharimeter,when the sugar degree is lower than a certain value, the main fermentation is finished, and potassium metabisulfite or SO is added2；
(4) Fining and clarifying: naturally clarifying the wine after fermentation, separating the wine liquid on the upper layer, and adding the diatomite for fining and clarifying;
(5) filtering and bottling: blending the wine liquid after the glue discharging and clarification, filtering, sterilizing and bottling after the wine liquid is stabilized.
Further, the non-saccharomyces cerevisiae and the saccharomyces cerevisiae are added in the form of seed liquid.
Further, the fermentation temperature is 18 +/-2 ℃, and the condition of finishing the main fermentation is that the sugar degree is lower than 4 g/L.
Further, after the fermentation is finished, the wine is placed at 0-4 ℃ for natural clarification for 10 days, and after the diatomite is added, the wine is placed at 0-4 ℃ for 14 days for glue clarification.
Further, the method for adding the non-saccharomyces cerevisiae and the saccharomyces cerevisiae into the fermentation liquor at certain time intervals in sequence comprises the following steps: when in inoculation and fermentation, non-saccharomyces cerevisiae is inoculated for 4-7 days, and then saccharomyces cerevisiae is inoculated;
furthermore, during inoculation and fermentation, the saccharomyces cerevisiae is inoculated for 7 days, and then the non-saccharomyces cerevisiae is inoculated.
Further, in the inoculation fermentation, non-saccharomyces cerevisiae is inoculated for 7 days, and then saccharomyces cerevisiae is inoculated.
Further, the ratio of the non-saccharomyces cerevisiae to the saccharomyces cerevisiae is 10:1-1:1 during the inoculation and fermentation.
Further, the potassium metabisulfite or SO2The amount of (B) added was 50 mg/L.
Further, the pH value of the fermentation liquor is 3.5, and the sugar degree of the fermentation liquor is 10-30 DEG Brix.
Further, the activation mode of the saccharomyces cerevisiae and the non-saccharomyces cerevisiae is as follows: dissolving glucose, peptone, yeast extract powder and agar in deionized water at 20-25 deg.C, sterilizing in vertical automatic pressure steam sterilizing pot at 120 deg.C for 20min, inoculating Saccharomyces cerevisiae and non-Saccharomyces cerevisiae in ultraclean bench by streaking, culturing at 28 deg.C for 48 hr, and storing at 4 deg.C for use.
Further, the expanding culture mode of the saccharomyces cerevisiae and the non-saccharomyces cerevisiae is as follows: dissolving glucose, peptone and yeast extract powder in deionized water at 20-25 deg.C, sterilizing at 120 deg.C for 20min in vertical automatic pressure steam sterilization pot, inoculating Saccharomyces cerevisiae and non-Saccharomyces cerevisiae in ultra-clean bench, culturing at 28 deg.C for 48 hr, and storing at 4 deg.C for use.
Furthermore, in the activation mode of the saccharomyces cerevisiae and the non-saccharomyces cerevisiae, the dosages of glucose, peptone, yeast extract powder and agar are respectively 20g/L, 10g/L and 20 g/L.
Furthermore, in the amplification culture mode of the saccharomyces cerevisiae and the non-saccharomyces cerevisiae, the dosage of glucose, peptone and yeast extract powder is 20g/L, 20g/L and 20g/L respectively.
Further, the preparation method of the non-saccharomyces cerevisiae and saccharomyces cerevisiae seed liquid specifically comprises the following steps: 1) activating strains, inoculating ultralow-temperature-preserved non-saccharomyces cerevisiae and saccharomyces cerevisiae to YPD solid culture medium respectively, and culturing at 28 ℃ for 48h for later use; 2) Preparing seed liquid, namely respectively transferring the non-saccharomyces cerevisiae and the saccharomyces cerevisiae activated in the step 1) into a YPD liquid culture medium. Culturing at 28 ℃ and 120-180 rpm for 20-28 h to logarithmic phase. Diluting the bacteria solution with sterilized normal saline to 600nm, wherein the light absorption value is 1, and the bacteria solution concentration is 108cfu/mL。
Further, the sterilization method in the filtration and bottling steps is pasteurization.
Has the advantages that:
compared with the prior art, the invention has the following beneficial effects:
according to the invention, non-saccharomyces cerevisiae and saccharomyces cerevisiae are inoculated into the roxburgh rose juice at certain intervals according to a certain proportion and sequence for fermentation, so that the national production standard of fruit wine is reached, and simultaneously, the good characteristic of natural fermentation of the roxburgh rose juice is maintained, wherein the saccharomyces cerevisiae consumes sugar to produce alcohol; the non-saccharomyces cerevisiae has low alcohol yield and high fragrance substances, and the combination of the non-saccharomyces cerevisiae and the saccharomyces cerevisiae ensures the proper alcohol degree of the fruit wine, obviously improves the content of the fragrance compounds such as esters, aldehydes and ketones and the like, and also obviously improves the fragrance characteristic of the roxburgh rose fruit wine. Endows the roxburgh rose fruit wine with more intense flower and fruit fragrance, sweet fragrance and baking fragrance, effectively improves the fragrance characteristic of the roxburgh rose fruit wine and achieves the aim of increasing the fragrance of the roxburgh rose fruit wine.
The method is simple and feasible, can obtain fruit wine with various aroma characteristics, effectively increases the variety of the roxburgh rose fruit wine, meets the requirements of different consumers, and simultaneously avoids the vicious competition of homogeneity of the roxburgh rose fruit wine in the market. In addition, compared with the prior art, the invention adopts non-saccharomyces cerevisiae and saccharomyces cerevisiae to inoculate, mix and ferment according to a certain proportion and sequence and at intervals of a certain time, thereby not only ensuring the inhibition to mixed bacteria in the fermentation process, but also enriching the flavor of the fermented product. Through GC-MS analysis and determination, compared with the fruit wine fermented by single commercial saccharomyces cerevisiae or the fruit wine fermented by mixing the non-saccharomyces cerevisiae and the saccharomyces cerevisiae simultaneously, the rosa roxburghii tratt fruit wine inoculated and fermented by the non-saccharomyces cerevisiae and the saccharomyces cerevisiae at certain proportion and sequence interval has richer fragrance.
Drawings
FIG. 1 shows colony morphology (A) and cell morphology (B) of non-brewing yeast F119;
FIG. 2 is a histogram of the content of esters in each experimental group in the specific examples;
FIG. 3 is a histogram of the alcohol content of each experimental group in the specific examples;
FIG. 4 is a histogram of the contents of acids of each experimental group in the examples;
FIG. 5 is a bar graph of aromatic content for each experimental group in the examples;
FIG. 6 is a histogram of the contents of aldehydes and ketones in each experimental group in the examples;
FIG. 7 is a histogram of the amounts of other species in each experimental group in the example;
FIG. 8 is a bar graph of the total volatile aroma component content of each experimental group in the examples.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. The experimental procedures in the following examples are conventional unless otherwise specified. The test materials used in the following examples were purchased from a conventional biochemical reagent store unless otherwise specified. The quantitative tests in the following examples, all set up three replicates and the results averaged.
Commercial Saccharomyces cerevisiae (Saccharomyces cerevisiae) strain X16: company, name: lafport.
Hansenula polymorpha (Hanseniaspora uvarum) strain F119 with deposit number 20905.
Preservation information:
storage unit and code: china general microbiological culture Collection center (CGMCC);
address: xilu No. 1 Hospital No. 3, Beijing, Chaoyang, North;
whether survival is carried out: survival;
and (3) classification and naming: hansenula polymorpha is a grape juice;
the preservation date is as follows: 10 and 19 days in 2020.
Commercial non-saccharomyces cerevisiae 32349: (China Industrial microorganism culture Collection management center No. 32349).
The preparation process of the roxburgh rose juice comprises the following steps: selecting mature fresh Rosa roxburghii Tratt fruits, washing off impurities such as surface microorganisms and silt with clean running water, crushing, squeezing, and adding 50mg/L potassium metabisulfite into Rosa roxburghii Tratt juice.
Preparation of seed liquid
1. Activating strains, inoculating Saccharomyces cerevisiae X16 stored at ultralow temperature to a YPD solid culture medium, and culturing at 28 deg.C for 48 hr;
2. and (3) preparing seed liquid, namely transferring the saccharomyces cerevisiae X16 activated in the step 1 into a YPD liquid culture medium. Culturing at 28 ℃ and 120-180 rpm for 20-28 h to logarithmic phase. Diluting the bacteria solution with sterilized normal saline to 600nm, wherein the light absorption value is 1, and the bacteria solution concentration is 108cfu/mL. Obtaining the saccharomyces cerevisiae X16 seed liquid.
3. And (3) replacing saccharomyces cerevisiae X16 with the non-saccharomyces cerevisiae Hansenula polymorpha strain F119, and performing operation according to the steps 1 and 2 to obtain a non-saccharomyces cerevisiae F119 seed solution.
4. And (3) replacing Saccharomyces cerevisiae X16 with non-Saccharomyces cerevisiae 32349, and operating according to the steps 1 and 2 to obtain non-Saccharomyces cerevisiae 32349 seed liquid.
Secondly, fermentation
The operation was divided into the following 9 groups:
group 1(X16 fermentation alone, X16): inoculating the Saccharomyces cerevisiae X16 seed solution prepared in the first step into the Rosa roxburghii Tratt juice (10 can be specifically inoculated in each 1mL of Rosa roxburghii Tratt juice)7Individual cfu s.cerevisiae X16), the initial sugar degree of the fermentation broth was 28 ° Brix, and 50mg/L of potassium metabisulfite was added. And (3) fermentation process: controlling the fermentation temperature to be 18 +/-2 ℃, monitoring the fermentation progress by using an alcohol hydrometer and a brix meter during the fermentation, finishing the main fermentation when the brix is lower than 4g/L, and adding 50mg/L potassium metabisulfite to terminate the fermentation. After fermentation, the wine is naturally clarified at 0-4 ℃ for 10 days, and after the upper layer wine liquid is separated, the diatomite is added for fining clarification at 0-4 ℃ for 14 days. Blending the wine liquid after the glue discharging and clarification, filtering, sterilizing and bottling after the wine liquid is stabilized.
Group 2(X16 inoculated fermentation 7 days apart from F119, F119-F-1): inoculating the Saccharomyces cerevisiae X16 seed solution prepared in the first step into the Rosa roxburghii Tratt juice (10 can be specifically inoculated in each 1mL of Rosa roxburghii Tratt juice)7C, inoculating the cfu saccharomyces cerevisiae X16), and inoculating the non-saccharomyces cerevisiae F119 seed liquid prepared in the step one into a fermentation system after 7 days (10 can be specifically inoculated in each 1mL of roxburgh rose juice8Cfu non-s.cerevisiae F119), the initial sugar degree of the fermentation broth was 28 ° Brix, and 50mg/L of potassium metabisulfite was added. And (3) fermentation process: controlling the fermentation temperature to be 18 +/-2 ℃, monitoring the fermentation progress by using an alcohol hydrometer and a brix meter during the fermentation, finishing the main fermentation when the brix is lower than 4g/L, and adding 50mg/L potassium metabisulfite to terminate the fermentation. After fermentation, the wine is naturally clarified at 0-4 ℃ for 10 days, and after the upper layer wine liquid is separated, the diatomite is added for fining clarification at 0-4 ℃ for 14 days. Blending the wine liquid after the glue discharging and clarification, filtering, sterilizing and bottling after the wine liquid is stabilized.
Group 3(X16 and 32349 with 7 days apart for inoculum fermentation, 32349-F-2): will be provided withInoculating the saccharomyces cerevisiae X16 seed liquid prepared in the first step into the roxburgh rose juice (10 can be specifically inoculated in each 1mL of roxburgh rose juice)7C, inoculating the cfu saccharomyces cerevisiae X16), and inoculating the non-saccharomyces cerevisiae 32349 seed liquid prepared in the step one into a fermentation system 7 days later (10 can be specifically inoculated in each 1mL of roxburgh rose juice8Cfu non-saccharomyces cerevisiae 32349), the initial sugar degree of the fermentation broth was 28 ° Brix, and 50mg/L potassium metabisulfite was added. And (3) fermentation process: controlling the fermentation temperature to be 18 +/-2 ℃, monitoring the fermentation progress by using an alcohol hydrometer and a brix meter during the fermentation, finishing the main fermentation when the brix is lower than 4g/L, and adding 50mg/L potassium metabisulfite to terminate the fermentation. After fermentation, the wine is naturally clarified at 0-4 ℃ for 10 days, and after the upper layer wine liquid is separated, the diatomite is added for fining clarification at 0-4 ℃ for 14 days. Blending the wine liquid after the glue discharging and clarification, filtering, sterilizing and bottling after the wine liquid is stabilized.
Group 4(F119 inoculated fermentation with X16, F119-G): inoculating the non-saccharomyces cerevisiae F119 seed liquid prepared in the step one and saccharomyces cerevisiae X16 seed liquid into the roxburgh rose juice at the same time (10 can be specifically inoculated in each 1mL of roxburgh rose juice8Cfu non-Saccharomyces cerevisiae F119 and 107Individual cfu s.cerevisiae X16), the initial sugar degree of the fermentation broth was 28 ° Brix, and 50mg/L of potassium metabisulfite was added. And (3) fermentation process: controlling the fermentation temperature to be 18 +/-2 ℃, monitoring the fermentation progress by using an alcohol hydrometer and a brix meter during the fermentation, finishing the main fermentation when the brix is lower than 4g/L, and adding 50mg/L potassium metabisulfite to terminate the fermentation. After fermentation, the wine is naturally clarified at 0-4 ℃ for 10 days, and after the upper layer wine liquid is separated, the diatomite is added for fining clarification at 0-4 ℃ for 14 days. Blending the wine liquid after the glue discharging and clarification, filtering, sterilizing and bottling after the wine liquid is stabilized.
Group 5(32349 simultaneous inoculation fermentation with X16, 32349-G): inoculating the non-saccharomyces cerevisiae 32349 seed liquid and saccharomyces cerevisiae X16 seed liquid prepared in the step one into the roxburgh rose juice at the same time (10 can be specifically inoculated in each 1mL of roxburgh rose juice8 Cfu non-Saccharomyces cerevisiae 32349 and 107Individual cfu s.cerevisiae X16), the initial sugar degree of the fermentation broth was 28 ° Brix, and 50mg/L of potassium metabisulfite was added. And (3) fermentation process: controlling fermentation temperature at 18 + -2 deg.C, monitoring fermentation progress with alcohol hydrometer and sugar degree meter, and controlling sugar degree below 4g/LAfter the main fermentation is finished, adding 50mg/L potassium metabisulfite to stop the fermentation. After fermentation, the wine is naturally clarified at 0-4 ℃ for 10 days, and after the upper layer wine liquid is separated, the diatomite is added for fining clarification at 0-4 ℃ for 14 days. Blending the wine liquid after the glue discharging and clarification, filtering, sterilizing and bottling after the wine liquid is stabilized.
Group 6(F119 and X16 were inoculated for fermentation 7 days apart, F119-S-1): inoculating the non-saccharomyces cerevisiae F119 seed liquid prepared in the step one into the roxburgh rose juice (10 can be specifically inoculated in each 1mL of roxburgh rose juice)7Cfu non-saccharomyces cerevisiae F119), inoculating the saccharomyces cerevisiae X16 seed liquid prepared in the step one in a fermentation system after 7 days (10 can be specifically inoculated in each 1mL of roxburgh rose juice7Individual cfu saccharomyces cerevisiae X16), the initial sugar degree of the fermentation broth was 22 ° Brix, and 60mg/L potassium metabisulfite was added. And (3) fermentation process: controlling the fermentation temperature to be 18 +/-2 ℃, monitoring the fermentation progress by using an alcohol hydrometer and a brix meter during the fermentation, finishing the main fermentation when the brix is lower than 4g/L, and adding 50mg/L potassium metabisulfite to terminate the fermentation. After fermentation, the wine is naturally clarified at 0-4 ℃ for 10 days, and after the upper layer wine liquid is separated, the diatomite is added for fining clarification at 0-4 ℃ for 14 days. Blending the wine liquid after the glue discharging and clarification, filtering, sterilizing and bottling after the wine liquid is stabilized.
Group 7(32349 inoculated fermentation 7 days apart from X16, 32349-S-1): inoculating the non-saccharomyces cerevisiae 32349 seed liquid prepared in the first step into the roxburgh rose juice (10 can be specifically inoculated in each 1mL of roxburgh rose juice)7C, cfu non-saccharomyces cerevisiae 32349), inoculating the saccharomyces cerevisiae X16 seed liquid prepared in the step one into a fermentation system after 7 days (10 can be specifically inoculated in each 1mL of roxburgh rose juice7Individual cfu s.cerevisiae X16), the initial sugar degree of the fermentation broth was 22 ° Brix, and 50mg/L of potassium metabisulfite was added. And (3) fermentation process: controlling the fermentation temperature to be 18 +/-2 ℃, monitoring the fermentation progress by using an alcohol hydrometer and a brix meter during the fermentation, finishing the main fermentation when the brix is lower than 4g/L, and adding 50mg/L potassium metabisulfite to terminate the fermentation. After fermentation, the wine is naturally clarified at 0-4 ℃ for 10 days, and after the upper layer wine liquid is separated, the diatomite is added for fining clarification at 0-4 ℃ for 14 days. Blending the wine liquid after the glue discharging and clarification, filtering, sterilizing and bottling after the wine liquid is stabilized.
Group 8(F119 andx16 inoculation fermentation at 7-day intervals, F119-S-2): inoculating the non-saccharomyces cerevisiae F119 seed liquid prepared in the step one into the roxburgh rose juice (10 can be specifically inoculated in each 1mL of roxburgh rose juice)8Cfu non-saccharomyces cerevisiae F119), inoculating the saccharomyces cerevisiae X16 seed liquid prepared in the step one in a fermentation system after 7 days (10 can be specifically inoculated in each 1mL of roxburgh rose juice7Individual cfu s.cerevisiae X16), the initial sugar degree of the fermentation broth was 22 ° Brix, and 50mg/L of potassium metabisulfite was added. And (3) fermentation process: controlling the fermentation temperature to be 18 +/-2 ℃, monitoring the fermentation progress by using an alcohol hydrometer and a brix meter during the fermentation, finishing the main fermentation when the brix is lower than 4g/L, and adding 50mg/L potassium metabisulfite to terminate the fermentation. After fermentation, the wine is naturally clarified at 0-4 ℃ for 10 days, and after the upper layer wine liquid is separated, the diatomite is added for fining clarification at 0-4 ℃ for 14 days. Blending the wine liquid after the glue discharging and clarification, filtering, sterilizing and bottling after the wine liquid is stabilized.
Group 9(32349 inoculated fermentation 7 days apart from X16, 32349-S-2): inoculating the non-saccharomyces cerevisiae 32349 seed liquid prepared in the first step into the roxburgh rose juice (10 can be specifically inoculated in each 1mL of roxburgh rose juice)8C, cfu non-saccharomyces cerevisiae 32349), inoculating the saccharomyces cerevisiae X16 seed liquid prepared in the step one into a fermentation system after 7 days (10 can be specifically inoculated in each 1mL of roxburgh rose juice7Individual cfu s.cerevisiae X16), the initial sugar degree of the fermentation broth was 22 ° Brix, and 50mg/L of potassium metabisulfite was added. And (3) fermentation process: controlling the fermentation temperature to be 18 +/-2 ℃, monitoring the fermentation progress by using an alcohol hydrometer and a brix meter during the fermentation, finishing the main fermentation when the brix is lower than 4g/L, and adding 50mg/L potassium metabisulfite to terminate the fermentation. After fermentation, the wine is naturally clarified at 0-4 ℃ for 10 days, and after the upper layer wine liquid is separated, the diatomite is added for fining clarification at 0-4 ℃ for 14 days. Blending the wine liquid after the glue discharging and clarification, filtering, sterilizing and bottling after the wine liquid is stabilized.
Third, brewing characteristic detection
1. And (3) carrying out the following detection on the roxburgh rose fruit wine obtained in each group in the step two:
(1) ethanol content: alcohol meter method (reference: GB/T15038 + 2006 general analysis method for wine and fruit wine);
(2) types and contents of volatile aroma compounds: detection was carried out using a TQ8040NX gas chromatograph-mass spectrometer (Shimadzu, Japan). The headspace solid phase microextraction method comprises the following extraction conditions: adding 8mL of a roxburgh rose fruit wine sample, 1.0g of NaCL and 50 mu L of cyclohexanone (internal standard concentration: 237.5mg/L) into a 20mL headspace bottle for semi-quantification, balancing in a water bath at 40 ℃ for 15min, extracting at 40 ℃ for 30min by using a 1cm-50/30 mu m DVB/CAR/PDMS fiber extraction head, inserting the extraction head into an injection port after extraction is finished, desorbing at 240 ℃ for 2min, and performing GC-MS analysis. Aging the fiber head at 250 deg.C for 30 min; the GC-MS analysis conditions were: InertCap Wax capillary column, 60m × 0.25mm × 0.25 μm, high purity (99.999%) helium as carrier gas, constant flow of 1.88mL/min, temperature program: starting from 40 ℃, keeping for 3min, heating to 230 ℃/min at 3 ℃/min, keeping for 2min, and injecting the sample: 240 ℃, 250 ℃ of MS interface temperature, no-flow-splitting sample injection, 2min of solvent delay, EI ion source, 200 ℃ of ion source, 70eV of electron energy, scanning mass-to-charge ratio range: 29-500 m/z.
2. Calculation results of physical and chemical indexes and OAV value of main volatile aroma component of Rosa roxburghii fruit wine
The results are shown in Table 1, FIGS. 2-8 and Table 2.
TABLE 1 ethanol content of Rosa roxburghii wine sample after completion of alcohol fermentation in each experimental group
TABLE 2 fragrance activity values of fragrance substances of Rosa roxburghii wine samples after completion of alcohol fermentation in each experimental group
As can be seen from the data in Table 1, the basic physicochemical indexes of the fermentation experimental groups are within the national standard control range. The alcohol content of the roxburgh rose fruit wine is reduced by the co-inoculation mixed fermentation of the non-saccharomyces cerevisiae and the saccharomyces cerevisiae, and the alcohol content of the roxburgh rose fruit wine is improved by increasing the inoculation proportion when the non-saccharomyces cerevisiae and the saccharomyces cerevisiae are sequentially inoculated, mixed and fermented.
As can be seen from FIG. 2, from the perspective of volatile aroma components, the total content of volatile aroma components of non-Saccharomyces cerevisiae F119, 32349 and Saccharomyces cerevisiae X16 inoculated simultaneously and sequentially mixed fermented fructus Rosae Normalis wine (experimental groups 4-9) is higher than that of fructus Rosae Normalis wine inoculated and fermented separately by Saccharomyces cerevisiae X16, and is much higher than that of fructus Rosae Normalis wine inoculated and fermented reversely by non-Saccharomyces cerevisiae F119 and Saccharomyces cerevisiae X16 (group 2, group 3: Saccharomyces cerevisiae X16 is inoculated first, and after fermentation is started for 7 days, non-Saccharomyces cerevisiae F119 is inoculated), wherein the content of ester, aromatic and aldehyde ketone compounds is much higher than that of fructus Rosae Normalis wine inoculated and fermented separately by Saccharomyces cerevisiae X16 (group 1) and that of non-Saccharomyces cerevisiae F119 and Saccharomyces cerevisiae X16 (group 2, group 3), which shows that the way of non-Saccharomyces cerevisiae and yeast or fermented fructus Rosae Normalis wine has certain advantages, compared with a simultaneous inoculation fermentation mode, the sequential inoculation fermentation mode of the non-saccharomyces cerevisiae and the saccharomyces cerevisiae has more obvious advantages.
The mixed fermentation mode of non-saccharomyces cerevisiae F119 and non-saccharomyces cerevisiae 32349 can effectively improve the fragrance of the roxburgh rose fruit wine and increase the strength and complexity of the fragrance of the roxburgh rose fruit wine. As shown in fig. 2, 5 and 6, the mixed fermentation significantly increased the content of esters, aromatics and aldehydes and ketones, with the highest content of esters, aromatics and aldehydes and ketones in the sequential inoculation fermentation groups at an inoculation ratio of 10:1 (groups 8 and 9). Esters and aromatics generally have fruity, floral and sweet notes, and aldones generally contribute sweet, roasted and caramel notes, among others.
The non-saccharomyces cerevisiae mixed fermentation roxburgh rose juice also improves the content of various aroma components which have larger contribution to the aroma of the fruit wine, and the contribution of aroma compounds to the whole aroma of the fruit wine is measured by using an aroma activity value (OAV). The calculation formula is as follows:
in the formula: ci is the content of the compound (μ g/L); OTi is the olfactory threshold (. mu.g/L) of the compound in 9-16% alcohol solution.
As can be seen from the data in table 2, in the aroma substances of OAV >1 in the rosa roxburghii fruit wine of groups 4 to 9, the aroma activity values of ethyl acetate, ethyl butyrate, isoamyl acetate, ethyl caproate, hexyl acetate, ethyl caprylate, ethyl caprate, ethyl phenylacetate, ethyl laurate, caprylic acid, lauric acid and benzothiazole are all greater than those of groups 1, 2 and 3. Wherein the OAV values of compounds such as isoamyl acetate, ethyl caproate, ethyl caprylate, ethyl caprate, ethyl laurate and the like are far larger than those of the groups 1, 2 and 3, and the OAV values of the above 5 aroma compounds are the highest in the groups 8 and 9. The results show that the content of compounds with larger aroma contribution degree can be effectively improved by the mixed fermentation of non-saccharomyces cerevisiae and saccharomyces cerevisiae, the effect of sequentially inoculating fermentation groups (group 8 and group 9) is particularly obvious, and the aroma of the roxburgh rose fruit wine is stronger. The fermentation modes (group 2 and group 3) of inoculating saccharomyces cerevisiae to start fermentation for a period of time and then inoculating non-saccharomyces cerevisiae can not achieve the aim of flavoring the fruit wine.
In summary, the non-saccharomyces cerevisiae and saccharomyces cerevisiae are mixed and fermented for the fermentation production of the roxburgh rose fruit wine, so that the alcohol fermentation task is successfully completed, the aroma quality of the roxburgh rose fruit wine is improved, the pure fermentation aroma single phenomenon of the saccharomyces cerevisiae is improved, the aroma of the roxburgh rose fruit wine is more complex and layered, particularly, the mixed fermentation mode of sequentially inoculating the fermented roxburgh rose fruit wine by the non-saccharomyces cerevisiae F119 and the non-saccharomyces 32349 and the saccharomyces cerevisiae X16 according to the inoculation proportion of 10:1 has the most obvious effect, and the content of ester, aromatic and aldehyde ketone compounds in the roxburgh rose fruit wine is remarkably improved.
According to the invention, non-saccharomyces cerevisiae and saccharomyces cerevisiae are inoculated into the roxburgh rose juice at certain intervals according to a certain proportion and sequence for fermentation, so that the national production standard of fruit wine is reached, and simultaneously, the good characteristic of natural fermentation of the roxburgh rose juice is maintained, wherein the saccharomyces cerevisiae consumes sugar to produce alcohol; the non-saccharomyces cerevisiae has low alcohol yield and high fragrance substances, and the combination of the non-saccharomyces cerevisiae and the saccharomyces cerevisiae ensures the proper alcohol degree of the fruit wine, obviously improves the content of fragrant compounds such as esters, aromatics and aldehyde ketone substances, and also obviously improves the fragrance characteristic of the roxburgh rose fruit wine. Endows the roxburgh rose fruit wine with more intense flower and fruit fragrance, sweet fragrance and baking fragrance, effectively improves the fragrance characteristic of the roxburgh rose fruit wine and achieves the aim of increasing the fragrance of the roxburgh rose fruit wine.
The method is simple and feasible, can obtain fruit wine with various aroma characteristics, effectively increases the variety of the roxburgh rose fruit wine, meets the requirements of different consumers, and simultaneously avoids the vicious competition of homogeneity of the roxburgh rose fruit wine in the market. In addition, compared with the prior art, the invention adopts non-saccharomyces cerevisiae and saccharomyces cerevisiae to inoculate, mix and ferment according to a certain proportion and sequence and at intervals of a certain time, thereby not only ensuring the inhibition to mixed bacteria in the fermentation process, but also enriching the flavor of the fermented product. Through GC-MS analysis and determination in each embodiment, compared with the fruit wine fermented by single commercial saccharomyces cerevisiae or the fruit wine fermented by mixing non-saccharomyces cerevisiae and saccharomyces cerevisiae simultaneously, the rosa roxburghii tratt fruit wine inoculated and fermented by non-saccharomyces cerevisiae and saccharomyces cerevisiae at certain proportion and sequence interval has richer fragrance.
Although the present invention has been described with reference to the above embodiments, it should be understood that the present invention is not limited to the above embodiments, and those skilled in the art can make various changes and modifications without departing from the scope of the present invention.
Claims (10)
1. A non-Saccharomyces cerevisiae F119, wherein the non-Saccharomyces cerevisiae F119 has a deposit number of: 20905.
2. a fermentation method for increasing the fragrance of roxburgh rose fruit wine is characterized by comprising the following steps:
(1) raw material treatment: crushing fresh mature fructus Rosae Normalis, squeezing to obtain juice, adding potassium metabisulfite or SO into fructus Rosae Normalis juice2；
(2) Adjusting fermentation liquor: after measuring the pH value and the sugar degree value of the fermentation liquor, adjusting the pH value and the sugar of the fermentation liquor;
(3) inoculating and fermenting: YPD solid culture of activated Saccharomyces cerevisiae and non-Saccharomyces cerevisiae, shake culture for enlarging culture of Saccharomyces cerevisiae and non-Saccharomyces cerevisiae, adding non-Saccharomyces cerevisiae and Saccharomyces cerevisiae at a certain ratio into the fermentation liquid at certain time interval, starting fermentation, controlling fermentation temperature, monitoring fermentation progress with alcohol hydrometer and saccharimeter, ending main fermentation when saccharinity is lower than a certain value, adding potassium metabisulfite or SO2；
(4) Fining and clarifying: naturally clarifying the wine after fermentation, separating the wine liquid on the upper layer, and adding the diatomite for fining and clarifying;
(5) filtering and bottling: blending the wine liquid after the glue discharging and clarification, filtering, sterilizing and bottling after the wine liquid is stabilized.
3. The fermentation method for increasing the aroma of the rosa roxburghii tratt wine according to claim 2, wherein the fermentation temperature is 18 ± 2 ℃, and the sugar degree is lower than 4g/L at the end of the main fermentation.
4. The fermentation method for increasing the flavor of rosa roxburghii tratt wine according to claim 2, wherein the wine is naturally clarified at 0-4 ℃ for 10 days after the fermentation is finished, and is degummed and clarified at 0-4 ℃ for 14 days after the addition of the diatomite.
5. The method for increasing the aroma of a rosa roxburghii tratt wine according to claim 1, wherein the non-saccharomyces cerevisiae and saccharomyces cerevisiae are added to the fermentation broth sequentially at certain time intervals by: when inoculating and fermenting, non-saccharomyces cerevisiae is inoculated for 4-7 days, and then saccharomyces cerevisiae is inoculated.
6. The fermentation method for increasing the aroma of the rosa roxburghii tratt wine according to claim 2, wherein the proportion of the non-saccharomyces cerevisiae and the saccharomyces cerevisiae is 10:1-1:1 during the inoculation fermentation.
7. The method of claim 2, wherein the potassium metabisulfite or SO is added to the wine to enhance the flavor of the Rosa roxburghii Tratt2The amount of (B) added was 50 mg/L.
8. The fermentation process for increasing the flavor of a Rosa roxburghii fruit wine according to claim 2, wherein the pH of the fermentation broth is 3.5 and the sugar degree of the fermentation broth is 10-30 ° Brix.
9. The method of claim 2, wherein the saccharomyces cerevisiae and non-saccharomyces cerevisiae are activated by: dissolving glucose, peptone, yeast extract powder and agar in deionized water at 20-25 ℃, sterilizing for 20min at 120 ℃ in a vertical automatic pressure steam sterilization pot, inoculating saccharomyces cerevisiae and non-saccharomyces cerevisiae in a streak mode in an ultra-clean workbench, culturing for 48h at 28 ℃, and storing for later use at 4 ℃, wherein the expanding culture mode of the saccharomyces cerevisiae and the non-saccharomyces cerevisiae is as follows: dissolving glucose, peptone and yeast extract powder in deionized water at 20-25 deg.C, sterilizing at 120 deg.C for 20min in vertical automatic pressure steam sterilization pot, inoculating Saccharomyces cerevisiae and non-Saccharomyces cerevisiae in ultra-clean bench, culturing at 28 deg.C for 48 hr, and storing at 4 deg.C for use.
10. The fermentation method for increasing the flavor of rosa roxburghii tratt wine according to claim 9, wherein the activating modes of saccharomyces cerevisiae and non-saccharomyces cerevisiae comprise the steps of respectively using 20g/L, 10g/L and 20g/L of glucose, peptone and yeast extract, and the expanding culture modes of saccharomyces cerevisiae and non-saccharomyces cerevisiae comprise the steps of respectively using 20g/L, 20g/L and 20g/L of glucose, peptone and yeast extract.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011440381.7A CN112553092A (en) | 2020-12-07 | 2020-12-07 | Non-saccharomyces cerevisiae and fermentation method for increasing flavor of roxburgh rose fruit wine by using same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011440381.7A CN112553092A (en) | 2020-12-07 | 2020-12-07 | Non-saccharomyces cerevisiae and fermentation method for increasing flavor of roxburgh rose fruit wine by using same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112553092A true CN112553092A (en) | 2021-03-26 |
Family
ID=75060895
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011440381.7A Pending CN112553092A (en) | 2020-12-07 | 2020-12-07 | Non-saccharomyces cerevisiae and fermentation method for increasing flavor of roxburgh rose fruit wine by using same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112553092A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110923080A (en) * | 2019-10-30 | 2020-03-27 | 镇江瑞德酒业有限公司 | Flavor enhancing brewing process for fresh grape brandy |
| CN111154593A (en) * | 2020-01-15 | 2020-05-15 | 贵州理工学院 | Brewing method for improving aroma characteristic of rosa roxburghii tratt fruit wine by using non-saccharomyces cerevisiae |
-
2020
- 2020-12-07 CN CN202011440381.7A patent/CN112553092A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110923080A (en) * | 2019-10-30 | 2020-03-27 | 镇江瑞德酒业有限公司 | Flavor enhancing brewing process for fresh grape brandy |
| CN111154593A (en) * | 2020-01-15 | 2020-05-15 | 贵州理工学院 | Brewing method for improving aroma characteristic of rosa roxburghii tratt fruit wine by using non-saccharomyces cerevisiae |
Non-Patent Citations (1)
| Title |
|---|
| 刘晓柱等: "一株刺梨葡萄汁有孢汉逊酵母的鉴定及酿酒特性分析", 《食品与发酵工业》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111154593A (en) | Brewing method for improving aroma characteristic of rosa roxburghii tratt fruit wine by using non-saccharomyces cerevisiae | |
| CN102719313B (en) | A preparation method for a ferment type fruit tobacco flavor | |
| CN108239608B (en) | Torulaspora delbrueckii and application thereof in wine brewing | |
| CN102210483A (en) | Grape medlar spices for fermentation cigarettes and preparation method thereof | |
| CN112553091A (en) | Non-saccharomyces cerevisiae and fermentation method for increasing fragrance of blueberry fruit wine by using same | |
| CN111961603B (en) | Saccharomyces cerevisiae and bacterial agents and their use in the preparation of fermented products, in particular in the brewing of Huai drop of water basin wines | |
| CN113717867B (en) | Pichia pastoris capable of producing no ethanol and application thereof | |
| CN109182156B (en) | Saccharomyces cerevisiae suitable for brewing red-core pitaya wine and application thereof | |
| CN108179119B (en) | Fermentation process for improving aroma quality of ice wine by using non-saccharomyces cerevisiae | |
| CN113621528B (en) | Saccharomyces cerevisiae strain with low yield of fusel and high yield of ester and application of saccharomyces cerevisiae strain in fermented food | |
| CN109666616B (en) | Preparation method of direct vat set starter for high yield acetoin and aroma-enhanced mohaiwei bacillus and application of direct vat set starter in production of Shanxi mature vinegar | |
| CN113773975A (en) | Two aroma-producing yeasts and application thereof in dry white wine brewing process | |
| CN111925893B (en) | Fermentation method for improving flavor and quality of mulberry wine | |
| CN107090380B (en) | Red date beer and preparation method thereof | |
| CN116376729A (en) | Wick yeast, microbial preparation and medlar western style wine and brewing method thereof | |
| CN116515654A (en) | Saccharomyces cerevisiae and application thereof in longan wine brewing | |
| CN113684140B (en) | Saccharomyces cerevisiae with low yield of fusel and high yield of ester, composition and application of saccharomyces cerevisiae in fermented food | |
| CN109181976A (en) | A kind of minuent green liquor and its production method | |
| CN111925879B (en) | Brewing method of tea beer retaining characteristic substances of Liuan melon slices | |
| CN112553092A (en) | Non-saccharomyces cerevisiae and fermentation method for increasing flavor of roxburgh rose fruit wine by using same | |
| CN109666594B (en) | Method for intensively producing Shanxi mature vinegar by utilizing excellent native high-alcohol-yield saccharomyces cerevisiae and Artemisia annua Candida | |
| CN112592841A (en) | Non-saccharomyces cerevisiae and fermentation method for increasing flavor of Prunus salicina fruit wine by using same | |
| CN114456962B (en) | Preparation method for fermenting grapefruit rice wine by utilizing composite microorganisms | |
| CN115093988B (en) | Composite fungus thick broad-bean sauce starter and application | |
| CN114763517B (en) | High-temperature resistant saccharomyces cerevisiae and high-temperature fermentation process development of saccharomyces cerevisiae in fermented food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210326 |