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Enzyme method for accelerating red wine aging

A technology of red wine and enzymatic method, which is applied in the field of red wine aging, can solve the problems such as polyphenol oxidation enzymatic browning cannot be completed normally, and achieve the effects of rich taste, shortened time, great economic value and social value

Inactive Publication Date: 2013-08-21
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the normal enzymatic browning of polyphenol oxidation cannot be completed normally under the conditions of hypoxia or insufficient oxygen and the reaction substrate concentration is too high

Method used

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  • Enzyme method for accelerating red wine aging
  • Enzyme method for accelerating red wine aging
  • Enzyme method for accelerating red wine aging

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Select fresh grapes, remove the stems, clean and crush them, then transfer them to the grape steeping barrel, add 0.02g / L β-glucanase and 0.02g / L pectinase to the steeping barrel, and soak at 25°C for 4 Day, to fully dissolve the pigments and sugars in the grapes, and also to prevent the problem of stratification or excessive precipitation during the maceration process. After maceration, transfer grapes and maceration solution to oak barrels, cover and continue fermentation for 30 days, and stop fermentation when most of the sugar in the fermenter is converted into alcohol. The pomace is removed by filtration to obtain the primary new wine, which is transferred to a corked container. Vacuum deoxygenation of containers containing new wine can be accomplished by vacuuming equipment. Put the semipermeable membrane bag containing apple polyphenol oxidase (dissolved in PBS (2mmol / L) with pH 7.0) into the deoxygenated container containing primary new wine. The amount of pol...

Embodiment 2

[0021] Take low-age red wine available on the market and put it in a glass container with a stopper. The glass container was evacuated and then filled with nitrogen to reduce the oxygen in the glass container. Put the lotus polyphenol oxidase prepared in advance into a semi-permeable membrane and dissolve it with PBS (2mmol / L) at pH 7.0. The semi-permeable membrane can be a dialysis bag for experiments, and its molecular weight cut-off is 20kDa. The amount of lotus polyphenol oxidase added was 0.2g / L, the pH of the red wine was adjusted to 7.0 with sodium bicarbonate, and the reaction was carried out at 25°C for 90min. After stirring, after the reaction is completed, the semi-permeable membrane bag is drawn off and the red wine is filtered, and the filter residue is removed to obtain the accelerated aging red wine. After being bottled for two weeks, take it out for drinking, and its taste is very close to that of aged red wine on the market.

Embodiment 3

[0023] The polyphenol oxidase is obtained by extracting and purifying the polyphenol oxidase-producing fermentation bacteria, and fixing it in a semi-permeable membrane bag. The semi-permeable membrane bag is a dialysis bag, and stored at -20°C for use. Take red wine with a wine age of 2 to 3 months that has just completed fermentation, and put it in a wooden barrel with a good airtight cover. Heating to raise the temperature of the red wine to 40°C, remove the oxygen inside the red wine, and then fill the barrel with CO 2 Gas, so that the red wine is isolated from the air. Add purified water into the fixed polyphenol oxidase semi-permeable membrane bag to fully dissolve it. Tighten the dialysis bag, put it into a wooden barrel filled with red wine, cover it, and react. Wherein, the addition amount of bacterial polyphenol oxidase is 0.3g / L, and react at 25°C for 100min. After the reaction is completed, the polyphenol oxidase membrane bag is taken out, and the slag is remove...

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Abstract

The invention provides an enzyme method for accelerating red wine aging, which is characterized in that the method comprises the following steps: (1) selecting, stripping, cleaning and fragmenting grapes and transferring grapes to a dipping apparatus for dipping 1-7 days; (2) transferring the grapes and primary soluble substances to a fermentation cylinder, continuously fermenting for 15-60 days without stopping until most of the sugars in the fermentation cylinder have converted into alcohol; filtering and depriving grape skin residues, obtaining the primary new wine, and transferring new wine to a container without oxygen and with plug; (3) placing polyphenoloxidase which is contained in a semi-permeable membrane bag into a new wine container, adding 0.001-2.0 g / L (dry enzyme weight / grape volume) of polyphenoloxidase, controlling pH in the range of 2-8 and reaction temperature in the range of 10-50 DEG C. and reaction time in the range of 1-120 min; completing the reaction, fetching polyphenoloxidase and obtaining the old wine after accelerated aging. The red wine processed by the invention can reach the maturation degree which is more than one year in one to two weeks with sable wine color and vigorous mouthfeel, thereby the red wine aging time is substantially shortened.

Description

technical field [0001] The invention belongs to the field of food production and processing. In particular it relates to methods of aging red wine. Background technique [0002] Red wine is a general term for wine. In terms of finished color, red wine can be divided into three categories: red wine, white wine and pink wine. The red wine we talk about in daily life generally refers to red wine. The composition of red wine is complex. Naturally brewed red wine contains the most grape juice, accounting for more than 80%, followed by alcohol formed by the fermentation of sugar in grapes, with a content of about 10% to 30%. Grape juice contains a large number of phenolic substances, mainly including phenolic acids, stilbenes, flavanols, flavonols, anthocyanins and proanthocyanidins, as well as aldehydes, ethers, tartaric acid and minerals and other ingredients. Most of these components are dissolved from the grapes during the fermentation of red wine, and the other part is t...

Claims

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Application Information

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IPC IPC(8): C12G1/022C12H1/15C12R1/865
Inventor 邓泽元谢汝朋李红艳李静
Owner NANCHANG UNIV
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