CN107937200A - Green tea grape wine and its production method - Google Patents
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Abstract
The invention discloses a kind of green tea production method of grape wine, more particularly to a kind of method for preparing grape wine by adding tea extract fermentation, mixing including green-tea extract and grape crushes, alcoholic fermentation, four steps of lactic fermentation and ageing, the tea extract is separated by the alcohol precipitation mode of green tea, add sorbic acid combination tea polyphenols material, it is set not disturb the fermentation of grape wine, the mouthfeel of grape wine is not influenced at the same time, again by the culture of optimization saccharomycete, by using sorbierite, stearic stimulation, turn out antiacid, the saccharomycete insensitive to sorbic acid ferments, the grape wine of gained is not only in good taste, and stable quality；Therefore it is simply controllable to obtain a kind of preparation method by the present invention, suitable for industrialization and scale, fragrant in taste is pure and the green tea grape wine of stable quality.
Description
Technical field
The present invention relates to a kind of green tea production method of grape wine, belong to field of food.
Background technology
Grape wine is the beverage obtained after the fresh complete or partial alcoholic fermentation of grape fruit or fruit juice.According to the Portugal in China
Grape wine standard GB15037-2006 provides that grape wine is using fresh grape or grape juice as raw material, is brewed through all or part of fermentation
Form, alcoholic strength is not less than 7.0%（vol）Alcoholic beverages.
Green tea, is one of main teas of China, is the young leaves or bud for taking tea tree, not fermented, through water-removing, shaping,
The techniques such as drying and the drink that makes, its manufactured goods brew after bud green, the more green for saving fresh tea passes in the clear pool of millet paste
Style.Often drink green tea can give protection against cancer, lipid-loweringing and weight-reducing, can also mitigate smoker and be subject to nicotine to injure, green tea it is anti-aging,
Anti-cancer, anticancer, sterilization, anti-inflammatory etc. have special-effect, are less than other teas；At the same time green tea contain tea polyphenols, youngster
Theine, chlorophyll, caffeine, amino acid, vitamins and other nutritious components are more, and the especially material such as tea polyphenols, catechu tree can
Body hepatic metabolism enzyme system is stimulated, promotes metabolic rate of the ethanol in liver, there is good ethanol function of detoxification.
Green tea is combined into exploitation into green tea grape wine with grape wine, a kind of wine can not only be provided and savor beverage, moreover it is possible to had
Curative effect, the especially green tea such as anti-aging well, anti-cancer can help body to remove ethanol, reduce the thorn to body of ethanol
Swash；But the product of green tea grape wine is seldom being seen on the market at present, at the same it is also less in terms of report is studied, by multiple
It is difficult that experiment finds that green tea is primarily present with grape wine combination exploitation：1. the tea polyphenols material in green tea has very strong
Bitter taste, declines the mouthfeel that wine savors beverage, it is difficult to receive consumer；2. in Fermentation of Grape Wine, tea polyphenols have very strong
Antibacterial effect, have inhibitory action to saccharomycete, lactic acid bacteria, be difficult to fermentation, obtained unstable product quality；For
The above problem, the present invention provides a kind of pure taste, the green tea grape wine in the clear pool of mellowness, and present invention gained grape wine has
Good stability.
The content of the invention
To solve the above-mentioned problems of the prior art, the present invention provides a kind of green tea grape wine and its production method, this
Invent gained green tea grape wine is crispy and delicious, mellowness is damp clearly, and preparation process is simple, product stability is good, suitable for industry
Change and scale.
In order to realize foregoing invention, embodiment is as follows：
A kind of green tea grape wine, its production method are as follows：
（One）Take green-tea extract appropriate with fresh grape, rub broken grape, add equivalent to green-tea extract and fresh grape gross mass
The 0.1-0.5 times of water measured, soaks 4-8 days, and it is 5-15 DEG C to keep temperature.
Preferably, the fresh grape is the ripe grape picked back, and standing time is no more than 7 days.
Preferably, the broken grape of rubbing refers to use pulper or quick mixer, and the skin of fresh grape is stirred brokenly i.e.
Can.
Preferably, the green-tea extract and fresh grape mass ratio are 1：10-20.
Preferably, the green-tea extract preparation method is as follows：
1. taking green tea appropriate, add equivalent to 2-4 times of water measured of green tea quality, be heated to reflux, when extraction 2-4 is small, extract 1-3
It is secondary, filtering, merging filtrate.
It is 1.15-1.25 that 2. filtrate, which is concentrated into relative density,（50-60 DEG C of detection）, ethanol solution is added, makes whole system
Concentration of alcohol reach 60%-80%, add sorbic acid, when static 12-24 is small, filtering.
Preferably, the sorbic acid addition is the 0.01%-0.05% of green tea.
3. filtrate is concentrated, to no ethanol flavor.
Preferably, the no ethanol flavor refers to control the ethanol content of solution below 0.1%.
（Two）Alcoholic fermentation：Optimization yeast liquid is added, is fermented 6-12 days, it is 15-25 DEG C to keep temperature, when in zymotic fluid
During sugar content≤7g/L, with wide-meshed screen by filtering fermentation liquor, skin and seed are isolated after filter residue is dried, skin is used as animal feed,
Seed is extracted oil with cold-squeezing；When filtrate continues fermentation to sugar content≤4g/L, upper strata wine liquid is siphoned off, discards bottom yeast mud,
Upper strata wine liquid enters lactic fermentation link.
Preferably, the optimization yeast liquid refers to active dry yeast adding the 2-6 times of modification nutrient solution measured, culture
4-8 days, cultivation temperature was 10-15 DEG C.
Further, the modification nutrient solution is made of potato sucrose agar medium, sorbierite, stearic acid, matter
It is 1 to measure proportion of composing:0.1:0.1.
The potato sucrose agar medium meets《Chinese Pharmacopoeia》Requirement.
Further, the modified culture liquid and preparation method thereof is as follows：
Potato sucrose agar medium is heated to 80 DEG C, adds stearic acid, when stirring 0.5-1 is small, adds sorbierite, continues
When stirring 2-4 is small, it is cooled to room temperature.
（Three）Lactic fermentation：Lactobacillus suspension is added, is fermented 2-6 days, it is 5-15 DEG C to keep temperature, filtering.
Preferably, the lactobacillus suspension addition is the 0.005-0.01% of whole zymotic fluid.
（Four）Ageing：Filtrate is closed to place 90-120 days, keeps 5-15 DEG C of environment temperature, filtering.
The method have the characteristics that：
1st, the present invention isolates the active material based on tea polyphenols by way of water body alcohol precipitation, and sorb is added in the alcohol precipitation stage
Acid, sorbic acid contain unsaturated double-bond, are a kind of small molecule unsaturated acids, and are soluble in ethanol, after being tea polyphenols contact,
The space resistance position effect of tea polyphenols material can be effectively avoided, the carboxylic acid structure in its structure can be with tea polyphenols material
In hydroxy combining, the copolymer of Cheng Xin, makes tea polyphenols material lose original bitter taste, while avoids it to vinous fermentation
Influence, and enter human body after, sorbic acid can be by body metabolism, and tea polyphenols are released, and plays its curative effect.
2nd, the present invention is by the way that saccharomycete in the medium culture of improvement, stimulates it using sorbierite, due to mountain
The structure of pears alcohol and sorbic acid is not much different, and resistance of the saccharomycete to homogeneous structure material can be improved after stimulation；Add stearic
Acid adjusts sour environment, since stearic acid is unrighted acid, resistance of the increase saccharomycete to unsaturated acids.
The beneficial effects of the present invention are：
1. the present invention provides a kind of green tea grape wine and its production method, the preparation method are suitable for industrialization and large-scale production,
Larger economic results in society can be brought
2. the green tea wine quality of gained of the invention is stablized, sweet-smelling, Qing Ze, also have the effect of protection body.
Embodiment
In order to be better understood from main points of the present invention, now foregoing invention is described in further detail by specific embodiment, but under
Embodiment is stated it is not intended that limiting the further of the present invention.
Embodiment 1
A kind of green tea grape wine, its production method are as follows：
1. taking green-tea extract appropriate with fresh grape, broken grape is rubbed, is added equivalent to green-tea extract and fresh grape gross mass 0.3
The water of amount again, soaks 6 days, and it is 10 DEG C to keep temperature, and the mass ratio of green-tea extract and fresh grape is 1：15；Green-tea extract system
Preparation Method is：Take green tea appropriate, add the water equivalent to 3 times of amounts of green tea quality, be heated to reflux, when extraction 3 is small, extract 2 times, mistake
Filter, merging filtrate；Filtrate is concentrated into relative density as 1.20（55 DEG C of detections）, ethanol solution is added, makes the ethanol of whole system
Concentration reaches 70%, adds sorbic acid, it is static 18 it is small when, filtering；Filtrate is concentrated, to no ethanol flavor.
2. alcoholic fermentation：Add optimization yeast liquid, ferment 9 days, it is 20 DEG C to keep temperature, when sugar content in zymotic fluid≤
During 7g/L, with wide-meshed screen by filtering fermentation liquor, skin and seed are isolated after filter residue is dried, skin is used as animal feed, seed cold press
Technology is extracted oil；When filtrate continues fermentation to sugar content≤4g/L, upper strata wine liquid is siphoned off, discards bottom yeast mud, upper strata wine liquid
Into lactic fermentation link；Optimizing yeast liquid preparation method is：Active dry yeast is added in the modification nutrient solution of 4 times of amounts,
Culture 6 days, cultivation temperature are 10-15 DEG C；Wherein modified nutrient solution is by potato sucrose agar medium, sorbierite, stearic acid
Composition, proportion of composing 1:0.1:0.1；Preparation method is as follows：Potato sucrose agar medium is heated to 80 DEG C, adds stearic
Acid, stirring 0.7 it is small when, add sorbierite, continue stirring 3 it is small when, be cooled to room temperature.
3. lactic fermentation：Lactobacillus suspension is added, is fermented 4 days, it is 10 DEG C to keep temperature, filtering.
4. ageing：Filtrate is closed to place 100 days, keeps 10 DEG C of environment temperature, filtering.
Embodiment 2
1. taking green-tea extract appropriate with fresh grape, broken grape is rubbed, is added equivalent to green-tea extract and fresh grape gross mass 0.1
The water of amount again, soaks 4 days, and it is 5 DEG C to keep temperature, and the mass ratio of green-tea extract and fresh grape is 1：10；Green-tea extract system
Preparation Method is：Take green tea appropriate, add the water equivalent to 2 times of amounts of green tea quality, be heated to reflux, when extraction 2 is small, extract 1 time, mistake
Filter, merging filtrate；Filtrate is concentrated into relative density as 1.15（50 DEG C of detections）, ethanol solution is added, makes the ethanol of whole system
Concentration reaches 60%, adds sorbic acid, it is static 12 it is small when, filtering；Filtrate is concentrated, to no ethanol flavor.
2. alcoholic fermentation：Add optimization yeast liquid, ferment 9 days, it is 20 DEG C to keep temperature, when sugar content in zymotic fluid≤
During 7g/L, with wide-meshed screen by filtering fermentation liquor, skin and seed are isolated after filter residue is dried, skin is used as animal feed, seed cold press
Technology is extracted oil；When filtrate continues fermentation to sugar content≤4g/L, upper strata wine liquid is siphoned off, discards bottom yeast mud, upper strata wine liquid
Into lactic fermentation link；Optimizing yeast liquid preparation method is：Active dry yeast is added in the modification nutrient solution of 2 times of amounts,
Culture 4 days, cultivation temperature are 10 DEG C；Wherein modified nutrient solution is by potato sucrose agar medium, sorbierite, stearic acid group
Into proportion of composing 1:0.1:0.1；Preparation method is as follows：Potato sucrose agar medium is heated to 80 DEG C, adds stearic
Acid, stirring 0.5 it is small when, add sorbierite, continue stirring 2 it is small when, be cooled to room temperature.
3. lactic fermentation：Lactobacillus suspension is added, is fermented 2 days, it is 5 DEG C to keep temperature, filtering.
4. ageing：Filtrate is closed to place 90 days, keeps 5 DEG C of environment temperature, filtering.
Embodiment 3
1. taking green-tea extract appropriate with fresh grape, broken grape is rubbed, is added equivalent to green-tea extract and fresh grape gross mass 0.5
The water of amount again, soaks 8 days, and it is 15 DEG C to keep temperature, and the mass ratio of green-tea extract and fresh grape is 1：20；；Green-tea extract
Preparation method is：Take green tea appropriate, add equivalent to 2-4 times of water measured of green tea quality, be heated to reflux, when extraction 4 is small, extraction 3
It is secondary, filtering, merging filtrate；Filtrate is concentrated into relative density as 1.25（60 DEG C of detections）, ethanol solution is added, makes whole system
Concentration of alcohol reaches 80%, adds sorbic acid, it is static 24 it is small when, filtering；Filtrate is concentrated, to no ethanol flavor.
2. alcoholic fermentation：Add optimization yeast liquid, ferment 9 days, it is 20 DEG C to keep temperature, when sugar content in zymotic fluid≤
During 7g/L, with wide-meshed screen by filtering fermentation liquor, skin and seed are isolated after filter residue is dried, skin is used as animal feed, seed cold press
Technology is extracted oil；When filtrate continues fermentation to sugar content≤4g/L, upper strata wine liquid is siphoned off, discards bottom yeast mud, upper strata wine liquid
Into lactic fermentation link；Optimizing yeast liquid preparation method is：Active dry yeast is added in the modification nutrient solution of 6 times of amounts,
Culture 8 days, cultivation temperature are 15 DEG C；Wherein modified nutrient solution is by potato sucrose agar medium, sorbierite, stearic acid group
Into proportion of composing 1:0.1:0.1；Preparation method is as follows：Potato sucrose agar medium is heated to 80 DEG C, adds stearic
Acid, stirring 1 it is small when, add sorbierite, continue stirring 4 it is small when, be cooled to room temperature.
3. lactic fermentation：Lactobacillus suspension is added, is fermented 6 days, it is 15 DEG C to keep temperature, filtering.
4. ageing：Filtrate is closed to place 120 days, keeps 15 DEG C of environment temperature, filtering.
Comparative example 1
1. taking green-tea extract appropriate with fresh grape, broken grape is rubbed, is added equivalent to green-tea extract and fresh grape gross mass 0.3
The water of amount again, soaks 6 days, and it is 10 DEG C to keep temperature, and the mass ratio of green-tea extract and fresh grape is 1：15；Green-tea extract system
Preparation Method is：Take green tea appropriate, add the water equivalent to 3 times of amounts of green tea quality, be heated to reflux, when extraction 3 is small, extract 2 times, mistake
Filter, merging filtrate；Filtrate is concentrated into relative density as 1.20（55 DEG C of detections）, ethanol solution is added, makes the ethanol of whole system
Concentration reaches 70%, adds sorbic acid, it is static 18 it is small when, filtering；Filtrate is concentrated, to no ethanol flavor.
2. alcoholic fermentation：Add common yeast liquid, ferment 9 days, it is 20 DEG C to keep temperature, when sugar content in zymotic fluid≤
During 7g/L, with wide-meshed screen by filtering fermentation liquor, skin and seed are isolated after filter residue is dried, skin is used as animal feed, seed cold press
Technology is extracted oil；When filtrate continues fermentation to sugar content≤4g/L, upper strata wine liquid is siphoned off, discards bottom yeast mud, upper strata wine liquid
Into lactic fermentation link.
3. lactic fermentation：Lactobacillus suspension is added, is fermented 4 days, it is 10 DEG C to keep temperature, filtering.
4. ageing：Filtrate is closed to place 100 days, keeps 10 DEG C of environment temperature, filtering.
Comparative example 2
1. taking green-tea extract appropriate with fresh grape, broken grape is rubbed, is added equivalent to green-tea extract and fresh grape gross mass 0.3
The water of amount again, soaks 6 days, and it is 10 DEG C to keep temperature, and the mass ratio of green-tea extract and fresh grape is 1：15；Green-tea extract system
Preparation Method is：Take green tea appropriate, add the water equivalent to 3 times of amounts of green tea quality, be heated to reflux, when extraction 3 is small, extract 2 times, mistake
Filter, merging filtrate；Filtrate is concentrated into relative density as 1.20（55 DEG C of detections）, ethanol solution is added, makes the ethanol of whole system
Concentration reaches 70%, it is static 18 it is small when, filtering；Filtrate is concentrated, to no ethanol flavor.
2. alcoholic fermentation：Add optimization yeast liquid, ferment 9 days, it is 20 DEG C to keep temperature, when sugar content in zymotic fluid≤
During 7g/L, with wide-meshed screen by filtering fermentation liquor, skin and seed are isolated after filter residue is dried, skin is used as animal feed, seed cold press
Technology is extracted oil；When filtrate continues fermentation to sugar content≤4g/L, upper strata wine liquid is siphoned off, discards bottom yeast mud, upper strata wine liquid
Into lactic fermentation link；Optimizing yeast liquid preparation method is：Active dry yeast is added in the modification nutrient solution of 4 times of amounts,
Culture 6 days, cultivation temperature are 10-15 DEG C；Wherein modified nutrient solution is by potato sucrose agar medium, sorbierite, stearic acid
Composition, proportion of composing 1:0.1:0.1；Preparation method is as follows：Potato sucrose agar medium is heated to 80 DEG C, adds stearic
Acid, stirring 0.7 it is small when, add sorbierite, continue stirring 3 it is small when, be cooled to room temperature.
3. lactic fermentation：Lactobacillus suspension is added, is fermented 4 days, it is 10 DEG C to keep temperature, filtering.
4. ageing：Filtrate is closed to place 100 days, keeps 10 DEG C of environment temperature, filtering.
Comparative example 3
1. taking green-tea extract appropriate with fresh grape, broken grape is rubbed, is added equivalent to green-tea extract and fresh grape gross mass 0.3
The water of amount again, soaks 6 days, and it is 10 DEG C to keep temperature, and the mass ratio of green-tea extract and fresh grape is 1：15；Green-tea extract system
Preparation Method is：Take green tea appropriate, add the water equivalent to 3 times of amounts of green tea quality, be heated to reflux, when extraction 3 is small, extract 2 times, mistake
Filter, merging filtrate；Filtrate is concentrated into relative density as 1.20（55 DEG C of detections）, ethanol solution is added, makes the ethanol of whole system
Concentration reaches 70%, it is static 18 it is small when, filtering；Filtrate is concentrated, to no ethanol flavor.
2. alcoholic fermentation：Add common yeast liquid, ferment 9 days, it is 20 DEG C to keep temperature, when sugar content in zymotic fluid≤
During 7g/L, with wide-meshed screen by filtering fermentation liquor, skin and seed are isolated after filter residue is dried, skin is used as animal feed, seed cold press
Technology is extracted oil；When filtrate continues fermentation to sugar content≤4g/L, upper strata wine liquid is siphoned off, discards bottom yeast mud, upper strata wine liquid
Into lactic fermentation link.
3. lactic fermentation：Lactobacillus suspension is added, is fermented 4 days, it is 10 DEG C to keep temperature, filtering.
4. ageing：Filtrate is closed to place 100 days, keeps 10 DEG C of environment temperature, filtering.
Grape wine obtained by six kinds of preparation methods of embodiment 1-3 and comparative example 1-3 is evaluated, it is as a result as follows：
Judge from the above, confirmed by experimental result：
Saccharomycete does not optimize in comparative example 1, and saccharomycete receives the influence of sorbic acid, causes fermentation incomplete, goes out
Existing tart flavour and tea bitter taste；
Do not add sorbic acid in comparative example 2 in tealeaves, tea polyphenols are not polymerize, the activity of saccharomycete is had an impact, and are caused
Make fermentation not smooth, while tea polyphenols cause very strong tea bitter taste.
Comparative example 3, in without add sorbic acid and optimization saccharomycete, fermentation process, is subject to tea polyphenols and mountain
Pears acid influences, and phenomenon of becoming sour occurs in whole fermentation.
The above analysis present invention gained grape wine is respectively provided with significant effect in taste and fermentation process.
The taste of embodiment 1 to embodiment 3 and comparative example 1-3 is judged
10 normal adults are chosen, above-described embodiment 1 to 3 and comparative example 1 to 3 are tasted successively, with reference to country
Standard GB/T 15037-2006, evaluation marking is carried out to its sense organ, mouthfeel is better, records the average mark of ten people, as a result such as
Under：
| Embodiment | 1 | 2 | 3 | P- 1 | P- 2 | P- 3 |
| Score | 96.2 | 96.9 | 94.1 | 59.1 | 71.1 | 45.9 |
* " p- 1 " refers to 1 gained green tea grape wine of comparative example, other and so on
* sensory judgments' standard is as follows（Source GB/T 15037-2006）：
It was found from above-mentioned experimental result, the green tea grape wine of present invention gained has significant advantage in terms of mouthfeel.
The stability of embodiment 1 to embodiment 3 and comparative example 1-3 is judged
Green tea grape wine obtained by Example 1-3 and comparative example 1-3, is poured into 100ml graduated cylinders, and opening is placed, and is put into
75%, under the conditions of 40 DEG C, appearance was investigated at 1,2,3,4,5,6 month respectively, judges its stability.
From above-mentioned analysis of experimental results, the green tea Stability of Grape Wine of present invention gained has remarkable result.
Claims (7)
1. a kind of green tea production method of grape wine, it is characterised in that including following steps：
（1）Take green-tea extract appropriate with fresh grape, rub broken grape, add equivalent to green-tea extract and fresh grape gross mass
The 0.1-0.5 times of water measured, soaks 4-8 days, and it is 5-15 DEG C to keep temperature；
（2）Alcoholic fermentation：Addition optimizes yeast liquid, ferments 6-12 days, and it is 15-25 DEG C to keep temperature, sugared when containing in zymotic fluid
During amount≤7g/L, with wide-meshed screen by filtering fermentation liquor, skin and seed are isolated after filter residue is dried, skin is used as animal feed, and seed is used
Cold-squeezing extracts oil；When filtrate continues fermentation to sugar content≤4g/L, upper strata wine liquid is siphoned off, discards bottom yeast mud, upper strata
Wine liquid enters lactic fermentation link；
（3）Lactic fermentation：Lactobacillus suspension is added, is fermented 2-6 days, it is 5-15 DEG C to keep temperature, filtering；
（4）Ageing：Filtrate is closed to place 90-120 days, keeps 5-15 DEG C of environment temperature, filtering.
2. green tea wine-making process according to claim 1, it is characterised in that：The green-tea extract and fresh grape
Mass ratio is 1：10-20.
3. green tea wine-making process according to claim 2, it is characterised in that：The green-tea extract preparation method
It is as follows：
（1）Take green tea appropriate, add equivalent to 2-4 times of water measured of green tea quality, be heated to reflux, when extraction 2-4 is small, extract 1-3
It is secondary, filtering, merging filtrate；
（2）It is 1.15-1.25 that filtrate, which is concentrated into relative density,（50-60 DEG C of detection）, ethanol solution is added, makes the second of whole system
Determining alcohol reaches 60%-80%, adds sorbic acid, when static 12-24 is small, filtering；
（3）Filtrate is concentrated, to no ethanol flavor.
4. green tea wine-making process according to claim 3, it is characterised in that：The sorbic acid addition is green tea
0.01%-0.05%.
5. green tea wine-making process according to claim 4, it is characterised in that：It is described optimization yeast liquid refer to by
Active dry yeast adds the 2-6 times of modification nutrient solution measured, and cultivates 4-8 days, and cultivation temperature is 10-15 DEG C.
6. green tea wine-making process according to claim 5, it is characterised in that：The modified nutrient solution is by potato
Sucrose agar culture medium, sorbierite, stearic acid composition, proportion of composing 1:0.1:0.1.
7. green tea wine-making process according to claim 6, it is characterised in that：The lactobacillus suspension addition is whole
The 0.005-0.01% of a zymotic fluid.
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| CN109527149A (en) * | 2018-11-27 | 2019-03-29 | 刘德胜 | A kind of needle mushroom instant tea and preparation method thereof |
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