A method for improving the aroma quality of seabuckthorn wine by using β-carotene compound
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A technology of carotene and sea buckthorn wine, applied in the field of winemaking, can solve the problems of insufficient aroma, poor aroma quality of sea buckthorn wine, and no improvement of aroma quality of sea buckthorn wine.
Inactive Publication Date: 2016-02-17
青海柴馥有机枸杞有限公司
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Problems solved by technology
[0004] Due to the influence of raw materials and processing technology of existing seabuckthorn wine, the aroma quality of seabuckthorn wine is not good. There is no technical report on improving the aroma quality of seabuckthorn wine
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Embodiment 1
[0022] 1) Dissolve 5mg of β-carotene and 1g of Tween-80 in 10mL of dichloromethane. Under the condition of avoiding light, evaporate the dichloromethane, add 100mL of sterile distilled water and mix well to obtain an orange-yellow, clear emulsification liquid, ready to use;
[0024] 3) Store the seabuckthorn fermented mash at 25°C for 15 days;
[0025] 4) Filter the fermented mash, and then pack it in an airtight glass container for storage.
Embodiment 2
[0027] 1) Dissolve 5mg of β-carotene and 1g of Tween-80 in 10mL of dichloromethane. Under the condition of avoiding light, evaporate the dichloromethane, add 100mL of sterile distilled water and mix well to obtain an orange-yellow, clear emulsification liquid, ready to use;
[0028] 2) Add 10mL of β-carotene stock solution to 500mL seabuckthorn fermented wine;
[0029] 3) Store the seabuckthorn wine airtightly at room temperature for no less than 25 days.
Embodiment 3
[0031] 1) Dissolve 1000mg of β-carotene and 200g of Tween-80 in 2000mL of dichloromethane. Under the condition of avoiding light, evaporate the dichloromethane, add 20L of sterile distilled water and mix well to get orange, clear Emulsion, ready to use;
[0033] 3) Store the seabuckthorn fermented mash at 25°C for 15 days;
[0034] 4) Filter the fermented mash, and then pack it in an airtight glass container for storage.
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Abstract
The invention discloses a method for improvement of aroma quality of sea-buckthorn wine by use of beta-carotene compounds. The method comprises the following steps: 1) selecting a beta-carotene food-grade raw material; 2) emulsifying beta-carotene with twain-80, wherein emulsion ingredients comprising 0.995% of twain, 99% of water and 0.005% of the beta-carotene; 3) preparing an emulsion; 4) adding the beta-carotene emulsion into the sea-buckthorn wine or sea-buckthorn fermented mash; and 5) carrying on ageing of the sea-buckthorn wine added with the beta-carotene emulsion. Through use of the method, the content of norsoprenoids beta-cyclocitral in the sea-buckthorn wine can reach 0.11 mg / L, the content of norsoprenoids ionone in the sea-buckthorn fermented mash can reach 0.11 mg / L, the content of 2,2,6-trimethyl cyclohexanone can reach 0.07 mg / L, the content of 3,5,5- trimethyl-2-cyclohexene-1-one can reach 0.06 mg / L, and the aroma quality of the sea-buckthorn wine is significantly improved.
Description
technical field [0001] The invention belongs to the technical field of brewing, and relates to a method for improving the aroma quality of seabuckthorn wine, and a method for improving the aroma quality of seabuckthorn wine by using a β-carotene compound. Background technique [0002] Seabuckthorn wine has been mass-produced in major seabuckthorn producing areas in my country, such as Qinghai, Gansu, Inner Mongolia and other places. Seabuckthorn wine is a fruit wine brewed from seabuckthorn juice. The lack of aroma, especially the lack of norprenyl aroma compounds is the main quality defect of this type of product, and aroma quality is a very important quality for all fruit wines. Therefore, improving seabuckthorn wine The technology of aroma quality has a positive effect on the production of fruit wine. [0003] The norprenyl compounds produced by the degradation of carotenoids have a positive effect on the aroma quality of fruit wine. The abundant carotenoid compounds in...
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Application Information
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