CN112126563A - Brewing method of low-yield high-grade alcohol pomegranate red wine - Google Patents

Abstract

The invention relates to a brewing method for low-yield high-alcohol pomegranate red wine. The steps are as follows: (1) raw material processing; (2) main fermentation; (3) immersion fermentation; (4) sucrose supplementation; (5) post-fermentation; (6) aging; Sterilize and cool to make pomegranate red wine, that is, low-yield high-alcohol pomegranate red wine. In the process of brewing pomegranate wine, the method of the invention adopts a variable temperature fermentation method to control the generation of higher alcohols in the fermentation. In the early stage, the fermentation is mainly started at 25 °C, and the fermentation flavor is mainly at 16 °C in the later stage. The main brewing process includes pomegranate peeling and juice extraction. , Add yeast activation, dipping fermentation, adding sucrose, post-fermentation, aging, filtration and sterilization, and bottling the finished product. The content of total higher alcohols produced by fermentation of the pomegranate wine of the present invention is reduced by 35.01% compared with the content of higher alcohols before optimization, and has rich taste, high flavor balance and complexity, overall ruby red color, red fruit aroma and floral aroma, high nutritional value and flavor. Stablize.

Description

A kind of brewing method of low-yield high alcohol pomegranate red wine

technical field

The invention belongs to the technical field of bioengineering, in particular to a brewing method of low-yield high alcohol pomegranate red wine.

Background technique

Fruit wine is a alcoholic beverage that uses the sugar of the fruit itself to be fermented by yeast into alcohol. It contains the flavor of the fruit and the aroma of alcohol. It is customary for people to refer to the wine made from fruits other than grapes as fruit wine. Fruit vinegar and fruit wine generally have the functions of promoting metabolism, eliminating fatigue, and inhibiting fat. Great benefit to human health. The pomegranate wine contains a large amount of anthocyanins, gallic acid, and various trace elements to meet the needs of the human body. Among them, the calcium, phosphorus and iron content is very high, which is very beneficial to human health.

Higher alcohol, also known as fusel oil, refers to a high-boiling mixture with strong odor produced by yeast decomposing protein, amino acids and sugars in the process of brewing wine, and refers to three or more monohydric alcohols. The higher alcohols in fermented wine mainly include n-propanol, isobutanol, n-butanol, n-amyl alcohol, isoamyl alcohol, etc. Although higher alcohols can bring complex aroma and mellow taste to fruit wine, high content of higher alcohols can cause severe headaches and cause harm to human health. Therefore, research on fruit wines with low content of higher alcohols will become the main trend of fermented wine research. .

There have been many studies in the field of low-yield higher alcohols, but most of the studies have focused on the improvement of yeast, and no specific process for adapting to the fermentation of the improved yeast has been explored. Suitable for fruit wine brewing. For the production of low-yield high-alcohol fruit wine, the current brewing process is brewed by screening specific yeasts. For example, the brewing method of mulberry wine producing low-high-alcohol wine is to separate the naturally fermented yeast, and then compare its fermentation performance to select high-alcohol The yeast with the lowest yield is the best yeast to brew mulberry wine. Since higher alcohols are by-products of yeast proliferation and cell protein synthesis, and under the condition of high fermentation temperature, the growth and reproduction of yeast will be promoted, and the synthesis of corresponding amino acids will also increase, and the precursors of higher alcohols are converted to higher alcohol enzymes. The vitality of kiwifruit increases so that the higher alcohols produced by fermentation increase, so the whole process of low temperature fermentation is used to reduce the production of higher alcohols in the brewing of kiwifruit wine, but this will lead to slow fermentation and low production of other flavors. my country's brewing industry is insisting on the transformation of high-alcohol liquor to low-alcohol liquor, distilled liquor to brewed liquor, grain liquor to fruit wine, and ordinary liquor to high-quality liquor. Therefore, the production of healthy fruit wine will become a major trend in the development of fermented wine in the future, and has a good market prospect.

Through the search, we found the following patent publications related to the patent application of the present invention:

A brewing method of pomegranate red wine (CN102199504A), the steps are: (1) crushing red pomegranate seeds, adding them to a fermentation tank, then adding glue enzyme and SO , enzymatic hydrolysis at room temperature, sterilization and color protection for 24 hours; (2) ) After activation of the pomegranate red wine Saccharomyces cerevisiae, it is added to the fermentation tank and the juice residue is separated, while white sugar is added according to the standard, and 20ppm SO2 is added, and the temperature is maintained at 22 ℃ ~ 25 ℃ to carry out the main fermentation; (3) after adding bacteria Then add white sugar according to the standard until the content of alcohol and total sugar remains unchanged, the main fermentation is completed; (4) pour the pomegranate red wine after aging, remove the lees, and add SO2 at the same time; age for 2 months after pouring , carry out low-temperature microwave sterilization, add xylo-oligosaccharide at the same time, and precipitate after microwave sterilization; (5) remove bacteria and precipitates through cross-flow micromembrane filtration, then pass into the fermentation tank for storage, and flush nitrogen into the tank to remove air is the finished product. The pomegranate red wine brewed by the method is pure natural, original ecology, bright in color, rich in nutrition and outstanding in fruit aroma.

By comparison, the patent application of the present invention is substantially different from the above-mentioned patent publications.

SUMMARY OF THE INVENTION

The object of the present invention is to overcome the deficiencies in the prior art, and provide a brewing method of low-yield high alcohol pomegranate red wine.

The technical scheme adopted by the present invention to solve its technical problems is:

A brewing method of low-yield high alcohol pomegranate red wine, the steps are as follows:

⑴Material treatment: Rinse pomegranate seeds with water and squeeze the juice; add pectinase and SO ₂ for enzymatic hydrolysis and sterilization;

(2) Main fermentation: the yeast is activated and added to the fermentation tank, stirred evenly with the pomegranate pulp, and then fermented with the whole juice. The fermentation temperature in the early stage is 25 °C and the fermentation temperature in the later stage is 16 °C;

(3) Impregnation fermentation: In order to maintain the pomegranate flavor, it is necessary to ferment the juice together with the seeds. After 5-10 days, the seeds are filtered out, so that the brewed wine maintains a mass concentration of 0.1%-0.25% tannin content. This process is the same as the main fermentation. simultaneously;

⑷Add sucrose: In order to ensure the storage of pomegranate wine does not deteriorate, add sucrose after measurement and calculation, so that the mass content of soluble solid substances reaches 20%;

⑸ Post-fermentation: After the immersion fermentation is completed, the main fermentation liquor is separated by filtration to remove the pomegranate seeds, and post-fermentation is carried out; after all the sugar in the juice is fermented, no bubbles will be generated, that is, the fermentation is completed;

⑹Aging: After the end, separate the wine legs in time, and store the wine liquid at 0℃～5℃ for more than 30 days;

⑺ Filtration: firstly filter, then filter with a 0.22-micron membrane to remove bacteria and precipitation in the wine body. The filtered wine liquid is clear and transparent, free of suspended matter and precipitation;

⑻ Sterilization: Pasteurize and cool to make pomegranate red wine, that is, low-yield high-alcohol pomegranate red wine.

Moreover, in the described step (1), the pomegranate seeds of the pomegranate varieties of the pomegranate variety that are ripe, have no mildew, and that the single fruit is large, that is, the weight is ≥ 0.4 kg, are selected.

And, in the described step (1), the pomegranate is the pomegranate located in the pomegranate producing area of Zaozhuang, Shandong.

Moreover, in the described step (1), the pomegranate is manually peeled, and the integrity of the grain needs to be maintained, and the capsule inside is removed; the pomegranate grain is broken with a juicer, but the seeds are not damaged.

Moreover, in the step (1), the addition amounts of pectinase and SO ₂ are 40 mg/L and 80 mg/L, respectively, and enzymolysis and sterilization are carried out at 25±1° C. for 16 hours.

Moreover, the fermentation yeast used in the step (2) is a strain of AY-20 yeast and RC212, and the ratio is AY-20:RC212=3:2 by mass, and the AY-20 yeast is Tianjin University of Science and Technology Research and development, the deposit number is CGMCCNo3930.

Moreover, in the step (3), the immersion fermentation and the main fermentation are carried out at the same time, the fermentation temperature in the early stage of the fermentation is 25 °C to start the fermentation, and the fermentation temperature in the later stage of the main fermentation is 16 °C to accumulate flavor substances.

Moreover, in the step (5), the post-fermentation temperature is controlled to be 16°C to 20°C, and the post-fermentation is maintained for 30-45 days.

Moreover, the low-yield higher alcohol pomegranate red wine in the step (8) is also processed as follows:

Bottling: aseptic bottling as required;

Finished product: Check the bottled product, and label it to form a low-yield high-alcohol pomegranate red wine commodity.

The advantages and positive effects obtained by the present invention are:

1. In the process of brewing pomegranate wine, the method of the present invention adopts a variable temperature fermentation method to control the generation of higher alcohols in the fermentation. In the early stage, 25 ° C is mainly to start fermentation, and in the later stage, 16 ° C is mainly for fermentation flavor, and its main brewing process includes pomegranate peeling. Juicing, adding yeast for activation, immersion fermentation, adding sucrose, post-fermentation, aging, filtration and sterilization, and bottling the finished product. The content of total higher alcohols produced by fermentation of the pomegranate wine of the present invention is reduced by 35.01% compared with the content of higher alcohols before optimization, and has rich taste, high flavor balance and complexity, overall ruby red color, red fruit aroma and floral aroma, high nutritional value and flavor. Stablize.

2. The method of the present invention effectively reduces the content of fusel alcohol in pomegranate wine, and the yeast is used in the brewing process to reduce the content of isobutanol and isoamyl alcohol by 55.19% and 34.43% respectively without affecting other fermentation properties. The total higher alcohol content decreased by 35.01%.

3. The method of the present invention uses a mixture of RC212 strains and WY-T21 strains. RC212 is a Saccharomyces cerevisiae for wine, which will produce a variety of aromas during the fermentation process and increase the complexity of pomegranate wine, while WY-T21 is a low-yielding higher alcohol Bacteria can effectively reduce the content of higher alcohol and produce healthier red wine. The mixed use of two kinds of yeast can retain the flavor of the product and increase the flavor of the red wine on the basis of reducing the production of higher alcohol.

4. The method of the present invention regulates the main fermentation temperature, selects 25°C in the first half of the main fermentation to quickly start the fermentation, and selects 16°C in the second half of the main fermentation to stabilize the fermentation and suppress the generation of higher alcohols.

5. The method of the present invention adopts pomegranate located in the pomegranate producing area of Zaozhuang, Shandong as the brewing fruit species, and its pomegranate juice is delicious, high in sweetness and suitable in acidity.

Description of drawings

Fig. 1 is a kind of process flow diagram of pomegranate red wine in the present invention.

Fig. 2 is the comparative diagram of the higher alcohol content of pomegranate red wine in the present invention.

Detailed ways

The present invention will be further described below with reference to the examples. The following examples are descriptive and not restrictive, and the protection scope of the present invention cannot be limited by the following examples.

The raw materials used in the present invention, unless otherwise specified, are conventional commercial products, the methods used in the present invention, unless otherwise specified, are conventional methods in the field, and the quality of each substance used in the present invention is conventionally used quality.

A brewing method of low-yield high alcohol pomegranate red wine, the steps are as follows:

⑴Material treatment: Rinse pomegranate seeds with water and squeeze the juice; add pectinase and SO ₂ for enzymatic hydrolysis and sterilization;

(2) Main fermentation: the yeast is activated and added to the fermentation tank, stirred evenly with the pomegranate pulp, and then fermented with the whole juice. The fermentation temperature in the early stage is 25 °C and the fermentation temperature in the later stage is 16 °C;

(3) Impregnation fermentation: In order to maintain the pomegranate flavor, it is necessary to ferment the juice together with the seeds. After 5-10 days, the seeds are filtered out, so that the brewed wine maintains a mass concentration of 0.1%-0.25% tannin content. This process is the same as the main fermentation. simultaneously;

⑷Add sucrose: In order to ensure the storage of pomegranate wine does not deteriorate, add sucrose after measurement and calculation, so that the mass content of soluble solid substances reaches 20%;

⑸ Post-fermentation: After the immersion fermentation is completed, the main fermentation liquor is separated by filtration to remove the pomegranate seeds, and post-fermentation is carried out; after all the sugar in the juice is fermented, no bubbles will be generated, that is, the fermentation is completed;

⑹Aging: After the end, separate the wine legs in time, and store the wine liquid at 0℃～5℃ for more than 30 days;

⑺ Filtration: firstly filter, then filter with a 0.22-micron membrane to remove bacteria and precipitation in the wine body. The filtered wine liquid is clear and transparent, free of suspended matter and precipitation;

⑻ Sterilization: Pasteurize and cool to make pomegranate red wine, that is, low-yield high-alcohol pomegranate red wine. It can be shown in Figure 1.

Preferably, in the step (1), the pomegranate seeds of the pomegranate variety with a weight of ≥ 0.4 kg are selected, which are mature, have no mildew, and have a large single fruit.

Preferably, the pomegranate in the step (1) is a pomegranate located in the pomegranate producing area of Zaozhuang, Shandong.

Preferably, in the step (1), the pomegranate is manually peeled, the integrity of the grain needs to be maintained, and the capsule inside is removed; the pomegranate grain is broken with a juicer, but the seeds are not damaged to prevent the brewed wine from being astringent.

Preferably, in the step (1), the addition amounts of pectinase and SO ₂ are 40 mg/L and 80 mg/L, respectively, and enzymolysis and sterilization are carried out at 25±1° C. for 16 hours.

Preferably, the fermentation yeast used in the step (2) is the strain of AY-20 yeast and RC212 (LALEMAND company), and the ratio is AY-20:RC212=3:2 in mass ratio, and the AY- 20 Yeast was developed by Tianjin University of Science and Technology, and the deposit number is CGMCCNo3930.

Preferably, in the step (3), the immersion fermentation and the main fermentation are carried out at the same time, the fermentation temperature in the early stage of the fermentation is 25 °C to start the fermentation, and the fermentation temperature in the later stage of the main fermentation is 16 °C to accumulate flavor substances and suppress the excessive production of higher alcohols.

Preferably, in the step (5), the post-fermentation temperature is controlled to be 16°C to 20°C, and the post-fermentation is maintained for 30-45 days.

Preferably, the low-yield higher alcohol pomegranate red wine in the step (8) is also processed as follows:

Bottling: aseptic bottling as required;

Finished product: Check the bottled product, and label it to form a low-yield high-alcohol pomegranate red wine commodity.

Specifically, the relevant preparation and detection are as follows:

Example 1

Strain: WY-T21 (preserved in the laboratory of Tianjin University of Science and Technology) and RC212 (LALEMAND Company) were mixed strains, and the mass ratio was 3:2.

Pomegranate: The best sweet pomegranate in Zaozhuang, Shandong

A brewing method of low-yield high alcohol pomegranate red wine, the steps are as follows:

(1) Raw material pretreatment: select varieties with high maturity, no mildew, large single fruit, and dark grain color (choose Damaya sweet pomegranate from Zaozhuang, Shandong). Hand peeled to remove the white capsule, rinsed with water to maintain the integrity of the grain. Use a juicer to break the pomegranate seeds, but do not destroy the pomegranate seeds to prevent the brewed wine from being astringent. According to the actual situation, sucrose was added to make the sugar content reach 10, and 40 mg/L pectinase was added.

(2) Main fermentation process: add Saccharomyces cerevisiae to the fermentation tank after activation, and start fermentation after stirring evenly. In order to maintain the pomegranate flavor, it is necessary to ferment the juice together with the grains, so that the brewed wine maintains a certain tannin content. The process is maceration fermentation (simultaneous with the main fermentation), and the maceration fermentation time is 6 days. After fermentation for a period of time, the juice residue is separated, and the whole juice is fermented. After all the sugar in the juice is fermented, no bubbles will be produced, that is, the main fermentation is completed.

(3) Post-fermentation process: after the main fermentation is completed, the pomegranate seeds are removed by filtration to separate the main fermentation liquor. The fermentation temperature is controlled at about 20°C, and the post-fermentation is about 45 days.

(4) Ageing process: After the post-fermentation is over, the wine legs are separated in time, the wine liquid is aged, and the wine is sealed and aged for more than 30 days at low temperature.

The color of red wine is clear and transparent, it is ruby red and has the aroma of red fruit. The content of higher alcohol and acid substances is lower than that of ordinary fermented pomegranate wine. as shown in picture 2.

Example 2

Strain: WY-T21 (preserved in the laboratory of Tianjin University of Science and Technology) and RC212 (LALEMAND Company) were mixed strains, and the mass ratio was 3:2.

Pomegranate: preferably Shandong Zaozhuang Daqing Sweet Pomegranate

A brewing method of low-yield high alcohol pomegranate red wine, the steps are as follows:

(1) Raw material pretreatment: select varieties with high maturity, no mildew, large single fruit, and dark grain color (choose the sweet pomegranate from Zaozhuang, Shandong). Hand peeled to remove the white capsule, rinsed with water to maintain the integrity of the grain. Use a juicer to break the pomegranate seeds, but do not destroy the pomegranate seeds to prevent the brewed wine from being astringent. According to the actual situation, sucrose was added to make the sugar content reach 10, and 40 mg/L pectinase was added.

(2) Main fermentation process: add Saccharomyces cerevisiae to the fermentation tank after activation, and start fermentation after stirring evenly. In order to maintain the pomegranate flavor, it is necessary to ferment the juice together with the grains, so that the brewed wine maintains a certain tannin content. The process is maceration fermentation (simultaneous with the main fermentation), and the maceration fermentation time is 6 days. After fermentation for a period of time, the juice residue is separated, and the whole juice is fermented. After all the sugar in the juice is fermented, no bubbles will be produced, that is, the main fermentation is completed.

(3) Post-fermentation process: after the main fermentation is completed, the pomegranate seeds are removed by filtration to separate the main fermentation liquor. The fermentation temperature is controlled at about 20°C, and the post-fermentation is about 45 days.

(4) Ageing process: After the post-fermentation is over, the wine legs are separated in time, the wine liquid is aged, and the wine is sealed and aged for more than 30 days at low temperature.

The color of red wine is clear and transparent, it is light ruby red, with red fruit aroma. The content of higher alcohol and acid substances is lower than that of ordinary fermented pomegranate wine. as shown in picture 2.

Example 3

Strain: WY-T21 (preserved in the laboratory of Tianjin University of Science and Technology) and RC212 (LALEMAND Company) were mixed strains, and the mass ratio was 3:2.

Pomegranate: The best blend of Shandong Zaozhuang Damaya, Daqingpi and Taishan red sweet pomegranate

A brewing method of low-yield high alcohol pomegranate red wine, the steps are as follows:

(1) Raw material pretreatment: select varieties with high maturity, no mildew, large single fruit and dark grain color (choose the sweet pomegranate of Da Ma Ya green skin from Zaozhuang, Shandong). Hand peeled to remove the white capsule, rinsed with water to maintain the integrity of the grain. Use a juicer to break the pomegranate seeds, but do not destroy the pomegranate seeds to prevent the brewed wine from being astringent. According to the actual situation, sucrose was added to make the sugar content reach 10, and 40 mg/L pectinase was added.

(2) Main fermentation process: add Saccharomyces cerevisiae to the fermentation tank after activation, and start fermentation after stirring evenly. In order to maintain the pomegranate flavor, it is necessary to ferment the juice together with the grains, so that the brewed wine maintains a certain tannin content. The process is maceration fermentation (simultaneous with the main fermentation), and the maceration fermentation time is 6 days. After fermentation for a period of time, the juice residue is separated, and the whole juice is fermented. After all the sugar in the juice is fermented, no bubbles will be produced, that is, the main fermentation is completed.

(3) Post-fermentation process: after the main fermentation is completed, the pomegranate seeds are removed by filtration to separate the main fermentation liquor. The fermentation temperature is controlled at about 20°C, and the post-fermentation is about 45 days.

(4) Ageing process: After the post-fermentation is over, the wine legs are separated in time, the wine liquid is aged, and the wine is sealed and aged for more than 30 days at low temperature.

The red wine is clear and transparent in color, deep ruby red, with aromas of red fruit and flowers. The content of higher alcohol and acid substances is lower than that of ordinary fermented pomegranate wine. as shown in picture 2.

Although the embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, therefore , the scope of the present invention is not limited to the contents disclosed in the embodiments.

Claims (9)

1. a brewing method of low-yield high alcohol pomegranate red wine, is characterized in that: step is as follows: ⑴Material treatment: Rinse pomegranate seeds with water and squeeze the juice; add pectinase and SO ₂ for enzymatic hydrolysis and sterilization; (2) Main fermentation: the yeast is activated and added to the fermentation tank, stirred evenly with the pomegranate pulp, and then fermented with the whole juice. The fermentation temperature in the early stage is 25 °C and the fermentation temperature in the later stage is 16 °C; (3) Impregnation fermentation: In order to maintain the pomegranate flavor, it is necessary to ferment the juice together with the seeds. After 5-10 days, the seeds are filtered out, so that the brewed wine maintains a mass concentration of 0.1%-0.25% tannin content. This process is the same as the main fermentation. simultaneously; ⑷Add sucrose: In order to ensure the storage of pomegranate wine does not deteriorate, add sucrose after measurement and calculation, so that the mass content of soluble solid substances reaches 20%; ⑸ Post-fermentation: After the immersion fermentation is completed, the main fermentation liquor is separated by filtration to remove the pomegranate seeds, and post-fermentation is carried out; after all the sugar in the juice is fermented, no bubbles will be generated, that is, the fermentation is completed; ⑹Aging: After the end, separate the wine legs in time, and store the wine liquid at 0℃～5℃ for more than 30 days; ⑺ Filtration: firstly filter, then filter with a 0.22-micron membrane to remove bacteria and precipitation in the wine body. The filtered wine liquid is clear and transparent, free of suspended matter and precipitation; ⑻ Sterilization: pasteurization, cooling to make pomegranate red wine, that is, low-yield high-alcohol pomegranate red wine. 2. the brewing method of low-yield higher alcohol pomegranate red wine according to claim 1, is characterized in that: selects the pomegranate seed of the pomegranate variety of the pomegranate variety of weight ≥ 0.4kg in described step (1), selects mature, no mildew, single fruit is big. 3. the brewing method of low-yield higher alcohol pomegranate red wine according to claim 1, is characterized in that: in described step (1), pomegranate is the pomegranate located in the pomegranate producing area of Zaozhuang, Shandong. 4. the brewing method of low-yield higher alcohol pomegranate red wine according to claim 1, is characterized in that: in described step (1), pomegranate is peeled manually, needs to keep the integrity of grain, and removes the capsule inside; The machine breaks the pomegranate kernels, but does not damage the seeds. 5. the brewing method of low-yield higher alcohol pomegranate red wine according to claim 1, is characterized in that: in described step ( ₁ ), pectinase and SO Addition is respectively 40mg/L, 80mg/L, at 25 ± 1 ℃ Enzymatic hydrolysis and sterilization for 16h. 6. the brewing method of low-yield higher alcohol pomegranate red wine according to claim 1, is characterized in that: the fermentation yeast used in described step (2) is the matching strain of AY-20 yeast and RC212, and its proportioning is that the mass ratio is AY-20:RC212=3:2, the AY-20 yeast was developed by Tianjin University of Science and Technology, and the deposit number is CGMCC No 3930. 7. the brewing method of low-yield higher alcohol pomegranate red wine according to claim 1, is characterized in that: in described step (3), immersion fermentation and main fermentation are carried out simultaneously, and the fermentation temperature in the early stage of fermentation is 25 ℃ of start-up fermentation, and the fermentation temperature in the later stage of main fermentation is carried out simultaneously. Accumulated flavor substances for 16°C. 8. The brewing method of low-yield higher alcohol pomegranate red wine according to claim 1, characterized in that: in the step (5), the post-fermentation temperature is controlled to be 16°C to 20°C, and the post-fermentation is maintained for 30-45 days. 9. the brewing method of the low-yield higher alcohol pomegranate red wine according to any one of claims 1 to 8, is characterized in that: in the described step (8), the low-yield higher alcohol pomegranate red wine is also processed as follows: Bottling: aseptic bottling as required; Finished product: Check the bottled product, and label it to form a low-yield high-alcohol pomegranate red wine commodity.

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