CN115786050A - Brewing method of low-alcohol guava wine - Google Patents
Brewing method of low-alcohol guava wine Download PDFInfo
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- CN115786050A CN115786050A CN202211594158.7A CN202211594158A CN115786050A CN 115786050 A CN115786050 A CN 115786050A CN 202211594158 A CN202211594158 A CN 202211594158A CN 115786050 A CN115786050 A CN 115786050A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention provides a brewing method of low-alcohol guava wine, which converts glucose into gluconic acid through glucose oxidase, reduces the sugar content in slurry, controls the alcoholic strength of fermentation, and stops the fermentation when the required alcoholic strength is reached, thereby obtaining the low-purity wine. In addition, the guava powder is added for fermentation together, so that the nutrient content in the wine is increased. The low-alcohol guava grape wine prepared by the method has low alcohol content, is suitable for special crowds such as the old, people who are intolerant to alcohol, business people and the like, and has richer nutrient substances.
Description
Technical Field
The invention belongs to the field of wine production, and particularly relates to a brewing method of low-alcohol guava wine.
Background
The wine is a fruit wine brewed by natural fermentation of grapes, so that the wine contains rich nutrient components such as vitamins, amino acids and phenolic substances required by a human body, sugar and mineral substances, and the phenolic substances can prevent reactive oxygen generated in the metabolic process of the human body from damaging the human body. The wine is beneficial to health, can protect blood vessels, prevent arteriosclerosis and reduce cholesterol when being drunk properly. At present, the alcohol content of the wine is generally 8-15 degrees, the wine is uncomfortable for a drinker when the wine is drunk too fast or too much, the alcohol content of the wine is reduced, the adverse effect of high alcohol content on a human body can be avoided, and consumers, particularly old people, special crowds such as people with alcohol intolerance and business people and the like and special consumers can drink more often, so that the health care and social effects of the wine are exerted. Guava is a rich fruit, which contains especially high contents of protein and vitamin C, vitamin A, B, trace elements such as calcium, phosphorus, iron and potassium, and is rich in nutritional ingredients such as dietary fiber, carotene and fat, and the nutritional value of wine can be improved if guava is added into wine.
Disclosure of Invention
In view of the above, the present invention aims to provide a method for brewing low-alcohol guava wine to solve the above problems.
In order to achieve the purpose, the technical scheme of the invention is realized as follows:
a brewing method of low-alcohol guava wine comprises the following steps:
1) Grape pretreatment: sorting, removing stems, cleaning picked grapes, and then putting the grapes into a refrigerator at the temperature of-10 to-2 ℃ for freezing for 18 to 24 hours;
2) Pre-treating guavas: cleaning fresh guava, slicing, freeze-drying, and grinding into powder;
3) Crushing the frozen grapes at 0-5 ℃, and adding the obtained guava powder into the crushed grape pulp to be uniformly mixed;
4) Adding pectinase into the obtained mixed slurry for enzymolysis, and taking supernatant;
5) Adding glucose oxidase into the supernatant, adding yeast for fermentation when the sugar degree is 120-160g/L until the alcoholic strength is 3-5 vol%, and adding potassium metabisulfite to finish the fermentation;
6) Filtering the fermented wine liquid to obtain supernatant.
Further, the variety of the grape is any one of acacia longissima, chardonnay, or babela.
Further, the weight ratio of the grapes to the guava powder is 3-5: 1.
further, the temperature of the glucose oxidase treatment in the step 5) is 5-10 ℃.
Further, the addition amount of yeast is 100-200mg/L, and the fermentation temperature is 5-10 deg.C.
Further, the yeast is RC212 active dry yeast.
Further, the method comprises the steps of performing degumming treatment on the obtained supernatant, adding 0.2-0.5g/L sodium bentonite, treating for 4-6 days, and filtering through a diatomite filter.
Further, 20-50mg/L SO is also introduced in the process of the step 4) 2 。
Further, the addition amount of glucose oxidase is 59-80U/mL.
Compared with the prior art, the brewing method of the low-alcohol guava wine has the following advantages:
according to the brewing method of the low-alcohol guava wine, glucose is converted into gluconic acid through the glucose oxidase, the sugar content in the slurry is reduced, the alcoholic strength of fermentation is controlled, and the fermentation is stopped when the required alcoholic strength is reached, so that the low-purity wine is obtained. In addition, the guava powder is added for fermentation together, so that the nutrient content in the wine is increased. Moreover, the guava powder is prepared by freeze-drying fresh guava, so that the nutrient components in the guava are kept as much as possible; the grape is frozen firstly, and the water in the frozen cells can be frozen, so that the cells can be broken, and the later-stage crushing and enzymolysis treatment of the grape are facilitated.
Detailed Description
It should be noted that the embodiments and features of the embodiments may be combined with each other without conflict.
The present invention will be described in detail with reference to examples.
Example 1
A brewing method of low-alcohol guava wine comprises the following steps:
1) Grape pretreatment: sorting, removing stalks, cleaning and freezing the picked Acacia melanocarpa grapes in a refrigerator at the temperature of-8 ℃ for 18 hours;
2) Pre-treating guavas: cleaning fresh guava, slicing, freeze-drying, and grinding into powder;
3) Crushing the frozen grapes at 3 ℃, and adding the obtained guava powder into the crushed grape pulp to be uniformly mixed; the weight ratio of the grapes to the guava powder is 3:1;
4) 50mg/L of SO is introduced into the obtained mixed slurry 2 Adding 800U/mL pectinase for enzymolysis, and taking supernatant;
the supernatant fluid needs to be degummed, 0.2g/L of sodium bentonite is added, the treatment is carried out for 6 days, and the filtering is carried out by a diatomite filter;
5) Adding 65U/mL glucose oxidase into the supernatant, treating at 6 ℃, adding 150mg/L RC212 active dry yeast when the sugar degree is 135g/L, fermenting at 10 ℃ until the alcoholic strength is about 4 percent vol, and adding potassium metabisulfite to finish the fermentation;
6) Filtering the fermented liquor to obtain supernatant.
Example 2
A brewing method of low-alcohol guava wine comprises the following steps:
1) Pretreatment of grapes: sorting, removing stems, cleaning and freezing the picked chardonnay grapes in a refrigerator at the temperature of-3 ℃ for 20 hours;
2) Pre-treating guavas: cleaning fresh guava, slicing, freeze-drying, and grinding into powder;
3) Crushing the frozen grapes at 5 ℃, and adding the obtained guava powder into the crushed grape pulp to be uniformly mixed; the weight ratio of the grapes to the guava powder is 5:1;
4) Introducing 45mg/L SO into the obtained mixed slurry 2 Adding 1000U/mL pectinase for enzymolysis, and taking supernatant;
the supernatant fluid needs to be degummed, 0.4g/L of sodium bentonite is added, the treatment is carried out for 6 days, and the filtering is carried out by a diatomite filter;
5) Adding 80U/mL glucose oxidase into the supernatant, treating at 5 ℃, adding 180mg/L RC212 active dry yeast when the sugar degree is 150g/L, fermenting at 10 ℃ until the alcoholic strength is about 5 percent vol, and adding potassium metabisulfite to finish the fermentation;
6) Filtering the fermented wine liquid to obtain supernatant.
Example 3
A brewing method of low-alcohol guava wine comprises the following steps:
1) Grape pretreatment: sorting, removing stems, cleaning and then putting the picked grapes of acacia longissima into a refrigerator with the temperature of minus 10 ℃ for freezing for 21 hours;
2) Pre-treating guavas: cleaning fresh guava, slicing, freeze-drying, and grinding into powder;
3) Crushing the frozen grapes at 0 ℃, and adding the obtained guava powder into the crushed grape pulp to mix uniformly; the weight ratio of the grapes to the guava powder is 4:1;
4) 30mg/L of SO is introduced into the obtained mixed slurry 2 Adding 1000U/mL pectinase for enzymolysis, and taking supernatant;
the supernatant fluid needs to be degummed, 0.5g/L of sodium bentonite is added, the treatment is carried out for 4 days, and the filtering is carried out by a diatomite filter;
5) Adding 75U/mL glucose oxidase into the supernatant, treating at 10 ℃, adding 150mg/L RC212 active dry yeast when the sugar degree is 120g/L, fermenting at 8 ℃ until the alcoholic strength is about 3.5% vol, and adding potassium metabisulfite to finish the fermentation;
6) Filtering the fermented liquor to obtain supernatant.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (9)
1. A brewing method of low-alcohol guava wine is characterized by comprising the following steps: the method comprises the following steps:
1) Grape pretreatment: sorting, removing stems, cleaning picked grapes, and then putting the grapes into a refrigerator at the temperature of-10 to-2 ℃ for freezing for 18 to 24 hours;
2) Pre-treating guavas: cleaning fresh guava, slicing, freeze-drying, and grinding into powder;
3) Crushing the frozen grapes at 0-5 ℃, and adding the obtained guava powder into the crushed grape pulp to be uniformly mixed;
4) Adding pectinase into the obtained mixed slurry for enzymolysis, and then taking supernatant;
5) Adding glucose oxidase into the supernatant, adding yeast for fermentation when the sugar degree is 120-160g/L until the alcoholic strength is 3-5 vol%, and adding potassium metabisulfite to finish the fermentation;
6) Filtering the fermented liquor to obtain supernatant.
2. The method of claim 1, wherein the brewing of the low alcohol guava wine comprises: the grape variety is any one of acacia longissima, chardonnay or babela.
3. The method of claim 1, wherein the brewing of the low alcohol guava wine comprises: the weight ratio of the grapes to the guava powder is 3-5: 1.
4. the method of brewing low alcohol guava wine as claimed in claim 1, wherein: the temperature of the glucose oxidase treatment in the step 5) is 5-10 ℃.
5. The method of claim 1, wherein the brewing of the low alcohol guava wine comprises: the addition amount of yeast is 100-200mg/L, and the fermentation temperature is 5-10 deg.C.
6. The method of brewing low alcohol guava wine as claimed in claim 1, wherein: the yeast is RC212 active dry yeast.
7. The method of brewing low alcohol guava wine as claimed in claim 1, wherein: and performing degumming treatment on the obtained supernatant, adding 0.2-0.5g/L sodium bentonite, treating for 4-6 days, and filtering by a diatomite filter.
8. The method of brewing low alcohol guava wine as claimed in claim 1, wherein: 20-50mg/L SO is also introduced in the process of the step 4) 2 。
9. The method of brewing low alcohol guava wine as claimed in claim 1, wherein: the addition amount of the glucose oxidase is 59-80U/mL.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211594158.7A CN115786050A (en) | 2022-12-13 | 2022-12-13 | Brewing method of low-alcohol guava wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211594158.7A CN115786050A (en) | 2022-12-13 | 2022-12-13 | Brewing method of low-alcohol guava wine |
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| Publication Number | Publication Date |
|---|---|
| CN115786050A true CN115786050A (en) | 2023-03-14 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211594158.7A Pending CN115786050A (en) | 2022-12-13 | 2022-12-13 | Brewing method of low-alcohol guava wine |
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| CN (1) | CN115786050A (en) |
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2022
- 2022-12-13 CN CN202211594158.7A patent/CN115786050A/en active Pending
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