Method for preparing black berry wine by combing yeast deacidification technology with ultrahigh pressure processing technology

A processing technology and ultra-high pressure technology, applied in the field of brewing industry, can solve the problems of damage of nutrients, loss of volatile aroma, intensified discoloration, etc., and achieve the effects of increasing the content of flavor substances, prolonging the shelf life and simplifying the production steps.

Active Publication Date: 2010-04-28
山东康来农业科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the past, the sterilization method of fruit wine was mainly thermal sterilization, such as pasteurization or instantaneous high-temperature sterilizat

Method used

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  • Method for preparing black berry wine by combing yeast deacidification technology with ultrahigh pressure processing technology
  • Method for preparing black berry wine by combing yeast deacidification technology with ultrahigh pressure processing technology
  • Method for preparing black berry wine by combing yeast deacidification technology with ultrahigh pressure processing technology

Examples

Experimental program
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Effect test

Embodiment 1

[0030] The blackberry frozen fruit of Boysen variety was naturally thawed at room temperature, then beaten, and the pomace was separated. After measuring the sugar content Y (unit: g / L) of the juice and the volume V (unit: L) of the blackberry juice, according to the target alcohol content of 12 degrees, Calculate the amount of added sugar (grams) X=(17×12-Y)×V. Add fruit pomace when melting sugar, keep at 100°C for half an hour for sugar melting and hot leaching, cool the melted sugar residue mixture to about 50°C, add it to the fermentation container, and mix it with blackberry juice evenly, according to the volume ratio Add 0.01% low-temperature acid pectinase and 0.025% acid-reducing yeast (Saccharomyces cerevisiae). Before the yeast is added to the fermentation vessel, it needs to be activated with 180g / L sugar solution at 35°C for 2 hours. When fermented at 20°C to a residual sugar of 4g / L, filter and remove the slag to obtain raw wine, and adjust its alcohol content and...

Embodiment 2

[0034] The preparation method of blackberry wine fermented liquid, low-temperature acid pectinase addition, fermentation conditions and ultra-high pressure treatment are all the same as in Example 1. The acid-reduced yeast, ie Saccharomyces cerevisiae, is added in an amount of 0.03% of the volume of the fermentation broth. The results of sensory evaluation and acidity measurement of the prepared blackberry wine are shown in Table 2.

Embodiment 3

[0036] The preparation method of blackberry wine fermentation liquid, the amount of acid-reducing yeast (Saccharomyces cerevisiae) added, fermentation conditions and ultra-high pressure treatment are all the same as in Example 1. The added amount of the low-temperature acid pectinase is 0.02% of the volume of the fermentation broth. The results of sensory evaluation and acidity measurement of the prepared blackberry wine are shown in Table 2.

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Abstract

The invention discloses a method for preparing black berry wine by combing a yeast deacidification technology with an ultrahigh pressure processing technology, belonging to wine industry. The method comprises the steps of: fine selecting good black berries to carry out low-temperature fermentation; hot extracting tannin coloring matter in fruit residues; selecting low-temperature acid pectinase and high-efficiency deacidification yeast to carry out synchronous enzymolysis fermentation and simultaneous fermentation deacidification; adding the 0.01-0.02% of berry special low-temperature acid pectinase and the 0.025-0.03% of deacidification yeast, wherein the deacidification yeast is saccharomy cerevisiae or saccharomyces cerevisiae (var. bayanus); controlling the fermentation temperature at 20-25 DGE C; when residual sugar is decreased less than 4g/L, filtering and removing the fruit residues to obtain raw wine; adjusting the component of the raw wine according to the requirement of a final product; and membrane filtering the prepared black berry wine with 0.45 um under normal temperature, and keeping the temperature under high pressure of 300-500MPa for 20-40 min. The method obviously improves the bouquet and the mouthfeel of the berry wine, and well remains the nutrient component and the sensory quality of the black berry wine.

Description

technical field [0001] The invention belongs to the brewing industry, and relates to a blackberry wine brewing process, in particular to a technology for preparing blackberry wine by combining acid reduction with yeast and ultra-high pressure processing technology. Background technique [0002] Blackberry is a perennial vine of the Rosaceae Rubus genus, native to North America. It was first introduced from the United States in 1986 by the Institute of Botany, Chinese Academy of Sciences. Blackberry is one of the four emerging small fruit trees in the world. It is rich in sugar, fruit acid and multivitamins. Among them, the content of vitamin C is 5 times that of apples and 6 times that of grapes; the content of vitamin E is 6 times that of apples. ~7 times. Contains 17 amino acids essential to the human body. The content of ellagic acid is rich, especially the content of superoxide dismutase is the most among fruits. It has the effects of anti-cancer, anti-aging, and imp...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04C12H1/07C12H1/16C12R1/865
Inventor 马永昆沈凯娇
Owner 山东康来农业科技发展有限公司
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