CN112779113A - Method for reducing content of volatile acid in mulberry fermented wine - Google Patents
Method for reducing content of volatile acid in mulberry fermented wine Download PDFInfo
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
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Abstract
A method for reducing the content of volatile acid in mulberry fermented wine relates to the field of fermented wine processing, and the method comprises the following steps: picking; treating raw materials; squeezing; putting into a tank; adding SO2(ii) a Adding bentonite for clarification; adding yeast for fermentation; separating the backflow; and (5) ageing at low temperature. The method does not clean the mulberry raw material, effectively protects the nutrition on the surface of the mulberry, avoids fruit breakage and reduces the infectious microbe infection; cleaning links are reduced, warehousing time is shortened, and the mulberry is kept fresh and not broken; storing at 2-5 deg.C to ensure the freshness of Mori fructus material; the clarification process is preposed, and bentonite is selected for raw juice clarification treatment, so that most of suspended matters can be removed, green flavor is reduced, and the concentration and quality of fruity flavor are improved; removing part of mixed bacteria and oxidase, preventing mixed bacteria infection and oxidation, facilitating fermentation, and improving wine quality and juice yield; the yeast fermentation at 16-19 deg.C can increase and retain volatile fragrance components of Mori fructus wine, improve taste, and reduce temperatureLow volatile acid and fusel content.
Description
Technical Field
The invention relates to the technical field of fermented wine processing, in particular to a method for reducing the content of volatile acid in mulberry fermented wine.
Background
Mulberry, also known as mulberry, belongs to the berry type, has thin and juicy skin, is easy to break, and is not suitable for fresh-keeping and transportation. The mature mulberry is rich in various nutrient components such as vitamins, polysaccharides, anthocyanidin, minerals and the like, and is a high-quality fruit resource with homology of medicine and food.
The mulberry fruit wine is brewed by fermenting fresh mulberry or mulberry juice as raw material completely or partially, and contains fermented wine with certain alcoholic strength. The mulberry wine is clear and transparent, has strong and elegant fragrance, mellow wine body and strong fragrance and typicality, and is a fruit wine product integrating the functions of nature, nutrition and health care. Mulberry fruit wine belongs to a type with higher brewing difficulty in the fruit wine field. At present, the problem that the quality of fruit wine is influenced because the content of volatile acid is higher generally exists in the production process of mulberry fruit wine. Firstly, the content of volatile acid is too high, which does not accord with the relevant national standard and is an unqualified product; secondly, the taste and quality of the mulberry fruit wine can be influenced by the high content of the volatile acid; the high content of the volatile acid is considered as a damaging substance, and the high content of the volatile acid in the fruit wine brings sharp feeling and unpleasant vinegar taste to people, so the content of the volatile acid is controlled to be low; in the process of fermenting the mulberry wine, the content of volatile acid is too high, so that the fermentation performance of yeast is influenced, and abnormal fermentation is caused. Therefore, the volatile acid is a thermometer for measuring the health condition of the mulberry fruit wine and is an important index for evaluating the quality of the fruit wine.
At present, in the prior art, a fermentation comparison test of different processes of mulberry juice (a fermentation comparison test of different processes of shin-chang, han hong fa, wang hong en, mulberry juice, northern silkworm industry, 2019, (4) and 29-31) records that raw materials are not cleaned, are placed at normal temperature, have no clarification step, are actually controlled at the temperature of about 22 ℃ during fermentation, and the result shows that the volatile acid index is 1.36g/L, and is less than or equal to 1.2g/L and 0.16g/L higher than the standard volatile acid of T/CNFLA104-2018 mulberry (fruit) wine). In the section of influence of fermentation conditions on volatile acid in mulberry fruit wine (Zhangjing, Zhang Yong, Xie Guangjie, etc., influence of fermentation conditions on volatile acid in mulberry fruit wine, food industry science and technology, 2018, (1), 117) and 121), the raw materials are claimed to be cleaned in the process flow, the frozen mulberry fruit is directly crushed in the actual test, the frozen mulberry fruit is filtered and clarified after the fermentation is finished, the optimal process conditions obtained in the test are that the sugar degree is 180g/L, the temperature is 28 ℃, the measured volatile acid is 1.32g/L, the relative standard is less than or equal to 1.2g/L, and the height is 0.12 g/L.
Disclosure of Invention
The invention aims to provide a method for reducing the content of volatile acid in mulberry fermented wine, so as to solve the problem of higher content of volatile acid in the existing preparation process of mulberry fermented wine.
The technical scheme adopted by the invention for solving the technical problem is as follows:
the invention relates to a method for reducing the content of volatile acid in mulberry fermented wine, which comprises the following steps:
picking;
step two, raw material treatment;
step three, squeezing;
step four, putting into a tank;
step five, adding SO2；
Step six, adding bentonite for clarification;
step seven, adding yeast for fermentation;
step eight, separating the backflow;
and step nine, low-temperature ageing.
In a preferred embodiment, in the second step, the picked fresh mulberries are stored at a low temperature of 2-5 ℃.
As a preferred embodiment, in step five, SO2The total dosage is 60 mg/L.
As a preferred embodiment, in the sixth step, the amount of bentonite is 1 g/l.
As a preferred embodiment, in the sixth step, before adding bentonite for clarification, the temperature is reduced to control the temperature of the mulberry juice to be 5 ℃; adding bentonite for clarification, sealing and standing for 24 h.
In a preferred embodiment, in step seven, the amount of yeast is 200 mg/L.
In step seven, the yeast is F33.
In a preferred embodiment, in the seventh step, the temperature is raised to 12 ℃ before adding yeast for fermentation; when yeast is added for fermentation, the temperature is controlled at 16-19 ℃, and the target sugar degree is adjusted to 205 g/L.
In the step eight, when the specific gravity of the mulberry juice is less than 1.000, the fermentation temperature is increased to 19-20 ℃, and oxygen is increased circularly; stopping fermentation when the specific gravity of the mulberry juice is reduced to 0.997 or the residual sugar content is less than or equal to 4 g/l; after the backflow separation, SO is supplemented2Free SO2The content was kept at 40 mg/L.
In the ninth step, the low temperature ageing is carried out at 10-13 ℃.
The invention has the beneficial effects that:
the invention is characterized in that the mulberry raw material is not cleaned, the mulberry raw material is stored at low temperature, the clarification process is performed before, and the fermentation is performed at low temperature. Compared with the prior art, the invention has the following advantages:
1. the mulberry raw materials are not cleaned: the general process requires washing of raw materials of morous alba. The method does not need cleaning, mainly protects the nutrition on the surface of the mulberry, avoids fruit breakage and reduces the chance of infectious microbe infection; the cleaning process is reduced, the storage time is shortened, the mulberry is kept fresh and not broken, and the increase of external moisture is avoided.
2. And (3) mulberry raw material low-temperature preservation: the common process method requires normal temperature storage. The method is to store the mulberry at low temperature of about 2-5 ℃, and mainly ensures that the mulberry raw materials are fresh and not rotten.
3. The bentonite clarification process is preposed: the general process method is to clarify after the fermentation is finished. The method is characterized in that the clarification process is performed in the front, and bentonite is selected for raw juice clarification treatment, so that most of suspended matters can be removed, green flavor is reduced, and the concentration and quality of fruity flavor are improved; part of mixed bacteria and oxidase are removed, the mixed bacteria infection and oxidation are prevented, the smooth fermentation is facilitated, and the wine quality is improved; in addition, the juice yield can be improved.
4. Low-temperature fermentation: the general fermentation process is controlled to be above 22 ℃. The method is controlled at 16-19 deg.C, and yeast F33 is added to increase and retain volatile fragrance components of Mori fructus wine, improve taste of Mori fructus wine, and simultaneously lower content of volatile acid and fusel by low temperature fermentation.
Detailed Description
The invention relates to a method for reducing the content of volatile acid in mulberry fermented wine, which comprises the following specific process flows: picking → processing of raw materials → pressing → filling in tank → adding SO2→ clarification → fermentation → separation by reverse flow → low temperature aging.
The method specifically comprises the following steps:
step one, picking:
fresh mulberries with high sugar degree, good maturity and no pollution are selected for picking.
Step two, raw material treatment: fresh mulberry is not cleaned and is stored at a low temperature of about 2-5 ℃ after being picked.
And step three, squeezing the fresh mulberry by using a squeezer.
And step four, putting the squeezed mulberry juice into a tank.
Step five, adding SO immediately after canning2(6% sulfurous acid), SO2The total dosage is 60 mg/L.
Step six, adding bentonite for clarification:
rapidly cooling to control the temperature of Mori fructus juice at about 5 deg.C; adding the soaked bentonite solution in a full tank, stirring uniformly, sealing and standing at low temperature for about 24h, observing clarification to achieve the effect, and separating in time.
Step seven, adding yeast for fermentation:
naturally or artificially heating to 12 deg.C, adding activated yeast F33 at one time at a dosage of 200mg/L, controlling the temperature at 16-19 deg.C, adjusting the target sugar degree to 205g/L, and supplementing white sugar when the original sugar degree is insufficient.
Step eight, backflow separation:
when the specific gravity of the mulberry juiceWhen the fermentation temperature is less than 1.000 ℃, the fermentation temperature is increased to 19-20 ℃, and oxygen is increased circularly; stopping fermentation when the specific gravity of the mulberry juice is reduced to 0.997 or the residual sugar content is less than or equal to 4 g/l; after the backflow separation, SO is supplemented2Free SO2The content was kept at 40 mg/L.
Ninth, ageing at 10-13 deg.C.
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to 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 fermentation comparison test of raw Mulberry juice by different processes
Test materials and methods
1.1 test materials
Selecting fructus Mori with purple black fruit grain, full maturity, no damage, and no pest and disease contamination as raw material, and adopting fruit mulberry base of Shanghai agriculture of the city; the yeast is F33; the white granulated sugar is first-grade white granulated sugar produced in Guangxi province.
1.2 test methods
1.2.1 test design
The experiment was set up with two batches, C1 and C2, each batch having 4 replicate regions. C1 is the first batch, mature 9 th day mulberry, yeast amount 200mg/L, sugar content 205g/L, target alcohol content 12% v/v, SO2The total addition amount is 60 mg/L; c2 is mulberry fruit of the second batch, ripe 14 th day, yeast dosage is 300mg/L, sugar, alcohol content, and SO2The total addition was the same as for first batch C1.
1.2.2 Process flow
Mulberry picking → feeding → pressing → canning → fermentation → raw mulberry wine (separation) → raw mulberry wine → stabilization treatment.
1.2.3 requirement for Normal juice
Fresh mulberry is collected and processed into juice within four hours. Pressing Mori fructus into juice, quickly clarifying, and fermenting at 15-18 deg.C.
1.2.4 sampling and determination of physicochemical indices
Each batch was sampled for a mix of 4 replicates as test wine.
The physicochemical indexes of total sugar and total acid before fermentation, alcoholic strength, residual sugar, total acid, volatile acid, dry extract, free sulfur dioxide, total sulfur dioxide and the like after fermentation are determined according to a GB/T15038-.
1.2.5 evaluation criteria
The sensory index and physical and chemical index of the test result are compared with the standard of T/CNFIA104-2018 Mulberry (fruit) wine.
2 results and analysis of the experiments
2.1 results of the experiment
2.1.1 sensory criteria (Table 1)
The sensory index of the mulberry wine in the test is obtained by the evaluation of high engineers of Grotter wine industry Co., Ltd, in the transport city and the expert of the national fruit wine evaluation committee of the food Association in China.
TABLE 1 sensory indices
2.1.2 physicochemical indices (Table 2)
TABLE 2 physical and chemical indexes
| Index (I) | C1 | C2 | Standard (20 ℃ C.) |
| Alcohol content％(V/V) | 10.9 | 10.9 | ≥7.0 |
| Total sugar g/l | 2.0 | 2.0 | ≤6.0 |
| G/l of dry extract | 33.7 | 33.7 | ≥18.0 |
| Total acid g/l | 14 | 13 | 3.5-12.0 |
| G/l of volatile acid | 2.8 | 0.94 | ≤1.2 |
| Free sulfur dioxide mg/l | 48 | 48 | |
| Total sulfur dioxide mg/l | 178 | 170 |
3 analysis of
The optimal fermentation conditions obtained by combining the two batches of experiments are as follows: selecting fructus Mori with good maturity and high sugar degree as raw material, selecting yeast as F33, adding 250mg/L, adjusting target sugar content to 205g/L before fermentation, and adjusting SO content2The total addition amount is controlled at 60mg/l, low temperature fermentation at 15-18 deg.C is adopted, and fermentation time is controlled at 7 days, so as to obtain Mori fructus wine with good quality.
In the experiment, indexes of C1 total acid and volatile acid and C2 total acid are high, and the mulberry wine raw juice fermentation process needs to be optimized continuously to solve the problem of high total acid in the mulberry wine.
EXAMPLE 2 fermentation comparison test of raw Mulberry juice by different processes
Test method 1
1.1 design of the experiment
The experiment is provided with three experimental areas 11, 13 and 21, wherein 21 is a control, and 11 adopts a process flow A; 13 adopts a process flow B; process flow C was used 21.
1.2 Process flow
Process flow A
Picking → processing of raw materials → pressing → filling in tank → adding SO2→ adding bentonite for clarification → adding yeast for fermentation → separating by reverse flow → low temperature aging.
② technological process B
Picking → processing of raw materials → pressing → filling in tank → adding SO2→ adding bentonite for clarification → adjusting total sugar to 205g/L → fermentation → reverse flow separation → low temperature aging.
③ Process flow C
Picking → processing of raw materials → pressing → filling in tank → adding SO2→ adjustment of total sugar to 205g/L → fermentation → back flow separation → low temperature aging.
1.3 Process characteristics
Firstly, a process A: the process is characterized by clarifying, fermenting with the sugar of the original juice, and the rest steps are the same.
② a process B: with the clarification process, the total sugar degree is adjusted to 205g/L for fermentation, and the rest steps are the same.
③ Process C: as a control, there is no clarification step, the total sugar degree of fermentation at normal temperature (22 ℃) is adjusted to 205g/L, and the rest steps are the same.
1.4 evaluation criteria and test items
Evaluation criteria
Sensory indexes and physicochemical indexes of the test results take T/CNFLA104-2018 mulberry (fruit) wine as evaluation standard.
② inspection items
The physicochemical indexes of total sugar and total acid before fermentation, alcoholic strength, residual sugar, total acid, volatile acid, dry extract, free sulfur dioxide, total sulfur dioxide and the like after fermentation are determined according to a general analysis method of GB/T15038-.
2 results of the experiment
2.1 sensory index (Table 3)
The sensory index of the mulberry wine in the test is obtained by the evaluation of the expert of the national fruit wine evaluation committee of the Chinese food association.
TABLE 3
2.2 physicochemical indices (Table 4)
TABLE 4 physicochemical indices of wine
3 analysis of
As can be seen from the analysis of sensory index (Table 3) and physicochemical index (Table 4), 11, 13 and 21 batches all meet the T/CNFIA104-2018 mulberry dry red index, particularly the volatile acid index of 11 and 13 batches is lower and is respectively 0.125g/l and 0.205g/l, which indicates that the volatile acid in the mulberry wine can be effectively reduced by adopting the process A or the process B, but the alcoholic strength and the total acid index of the process B are better than those of the process A.
Therefore, the comprehensive analysis considers that the process B is the preferred scheme of the test process. Selecting fructus Mori with good maturity and high sugar content as raw material, picking, storing at 2-5 deg.C, and storing with SO2The total addition amount is 60mg/L,clarifying the raw juice at 5 deg.C, fermenting at 16-19 deg.C, adjusting total sugar amount to 205g/L, adding yeast F33 in an amount of 200mg/L, adding bentonite 1g/L, and aging at 10-13 deg.C.
Compared with the results of other processes, the process B of the invention can be used to obtain sensory and physicochemical indexes (Table 4), wherein the volatile acid is 0.205g/l, and the ratio of the volatile acid to the standard is less than or equal to 1.2g/l and is 0.995g/l lower. Compared with other existing processes, the process B is a process method which is relatively excellent and has the lowest index of volatile acid in the traditional mulberry wine test and research.
The invention discloses a method for reducing the content of volatile acid in mulberry fermented wine, and a person skilled in the art can use the content for reference and appropriately improve process parameters to realize the method. It is expressly intended that all such similar substitutes and modifications which would be obvious to one skilled in the art are deemed to be included in the invention. While the invention has been described in terms of preferred embodiments, it will be apparent to those skilled in the art that the technology can be practiced and applied by modifying or appropriately combining the products described herein without departing from the spirit and scope of the invention.
Claims (10)
1. A method for reducing the content of volatile acid in mulberry fermented wine is characterized by comprising the following steps:
picking;
step two, raw material treatment;
step three, squeezing;
step four, putting into a tank;
step five, adding SO2；
Step six, adding bentonite for clarification;
step seven, adding yeast for fermentation;
step eight, separating the backflow;
and step nine, low-temperature ageing.
2. The method for reducing the content of volatile acids in fermented Mori fructus according to claim 1, wherein in step two, the picked fresh Mori fructus is stored at 2-5 deg.C.
3. The method for reducing the content of volatile acids in fermented wine of morous alba as claimed in claim 1, wherein in the fifth step, SO2The total dosage is 60 mg/L.
4. The method for reducing the content of volatile acids in fermented wine of morous alba according to claim 1, wherein the amount of bentonite in the sixth step is 1 g/l.
5. The method for reducing the content of volatile acids in fermented wine of Morous alba according to claim 1, wherein in the sixth step, before adding bentonite for clarification, the temperature of Mori fructus juice is controlled at 5 deg.C by cooling treatment; adding bentonite for clarification, sealing and standing for 24 h.
6. The method for reducing the content of volatile acids in fermented wine of morous alba according to claim 1, wherein the amount of yeast used in step seven is 200 mg/L.
7. The method for reducing the content of volatile acids in fermented morous alba liquor according to claim 1, wherein in the seventh step, the yeast is selected from F33.
8. The method for reducing the content of volatile acids in fermented wine of mulberry according to claim 1, wherein in the seventh step, before adding yeast for fermentation, the temperature is raised to 12 ℃; when yeast is added for fermentation, the temperature is controlled at 16-19 ℃, and the target sugar degree is adjusted to 205 g/L.
9. The method for reducing the content of volatile acids in fermented wine of morous alba as claimed in claim 1, wherein in the eighth step, when the specific gravity of morous alba juice is less than 1.000, the fermentation temperature is raised to 19-20 ℃, and oxygen is increased circularly; stopping fermentation when the specific gravity of the mulberry juice is reduced to 0.997 or the residual sugar content is less than or equal to 4 g/l; after the backflow is separatedAdding SO2Free SO2The content was kept at 40 mg/L.
10. The method for reducing the content of volatile acids in fermented mulberry wine according to claim 1, wherein in the ninth step, the wine is aged at a low temperature of 10-13 ℃.
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| CN113234561A (en) * | 2021-06-21 | 2021-08-10 | 海南大学 | Safe fermentation method of mulberry sweet fermented fruit wine |
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