Method for improving storage stability of fruit wine

A storage stability and fruit wine technology, applied in the field of fruit wine processing, can solve the problems of high cost and easy secondary precipitation, and achieve the effect of improving storage stability

Active Publication Date: 2015-05-20
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a safe, harmless, simple and efficient method for improving the storage stability of fruit wine, so as to solve the problems of high cost and easy occurrence of secondary precipitation in the prior art

Method used

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  • Method for improving storage stability of fruit wine
  • Method for improving storage stability of fruit wine
  • Method for improving storage stability of fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Example 1 Screening and identification of exopolysaccharide high-yielding strain FM-L1-3

[0031] Using MRS medium as the screening medium, 16 strains of lactic acid bacteria were preliminarily identified from 21 single colonies of Xinjiang kumiss milk according to the results of Gram staining and hydrogen peroxide contact enzyme experiments, and single colonies were picked and inoculated into MRS liquid In the culture medium, culture at 25°C for 48h, and at 4°C, centrifuge at 5000rpm / min for 5min, collect the supernatant, and treat the supernatant with Sevag method to remove protein (chloroform: pentanol or butanol = 4:1 ), add Sevag reagent with 20% volume of the supernatant, shake and mix well, centrifuge at 12000rpm / min for 10min at 4°C, discard the precipitate, then add 3 times the volume of cold absolute ethanol to the supernatant, set at 4°C After standing overnight at 4°C, centrifuge at 12000rpm / min for 20min to obtain the crude extract of exopolysaccharide, and...

Embodiment 2

[0038] The extraction of embodiment 2FM-L1-3 extracellular polysaccharide

[0039]Pick a single FM-L1-3 colony and inoculate it into 5ml of MRS liquid medium, culture it statically at 30°C for 18 hours, inoculate it into 300ml of MRS liquid medium with 2% inoculum, and inoculate it with 5% into In a 10L (containing 6L MRS liquid medium) automatic fermenter, culture at 25°C for 48h, centrifuge at 5000rpm / min for 5min at 4°C, collect the supernatant, and concentrate the supernatant by vacuum concentration method. The volume of the supernatant was reduced to 1 / 5, treated with Sevag method to remove protein (chloroform: pentanol or butanol = 4:1), added Sevag reagent with 20% volume of the supernatant, fully shaken and mixed, at 4°C , centrifuge at 12000rpm / min for 10min, discard the precipitate, add 3 times the volume of cold ethanol to the supernatant, and let it stand overnight at 4°C. Centrifuge at 12000rpm / min for 20min at 4°C to obtain the crude extract of exopolysaccharide...

Embodiment 3

[0040] Clarification and stability treatment of embodiment 3 blackberry fruit wine

[0041] The alcohol content of the blackberry fruit wine is 12.0±0.5% (v / v), and the sugar content is 3.6±0.1g / L.

[0042] Gelatin solution: a certain amount of gelatin is heated and swollen with 10 times of water, and is made into a gelatin solution of 100 mg / mL;

[0043] Tannin solution: Weigh 10g of tannin in a beaker, measure 100ml of water, add 20-30ml into the beaker, heat to 60-70°C, after the tannin is completely dissolved, add the remaining water, stir evenly to make 100mg / mL of tannin solution

[0044] Add the prepared clarifying agent to the blackberry fruit wine to be clarified in sequence according to the following addition ratio and order: the final concentration of tannin solution is 0.2-0.3g / L, stir the blackberry fruit wine during the addition process, and add the blackberry fruit wine after 30-60 minutes The gelatin solution with a final gelatin concentration of 0.8-1.2g / L,...

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Abstract

The invention discloses a method for improving storage stability of fruit wine. The method comprises the following steps: adding gelatin and tannin into the fruit wine to perform clarification, adding lactic acid bacteria extracellular polysaccharide therein, uniformly stirring and standing for 3-5 days and filtrating, wherein the lactic acid bacteria extracellular polysaccharide is prepared by fermentation of Lactobacillius plantarum CGMCC No. 10178. Compared with the prior art, the method disclosed the invention is safe, harmless, simple and effective and is capable of obviously improving the storage stability of fruit wine, so as to provide reliable strain resources to fruit wine processing and manufacturing as well as provide technical support to healthy development of the fruit processing industry.

Description

technical field [0001] The invention belongs to the technical field of fruit wine processing, and in particular relates to a method for improving the storage stability of fruit wine. Background technique [0002] With the improvement of living standards and the enhancement of health awareness, the nutritional value of fruit wine represented by wine has been widely recognized. Fruit wine is a nutritious wine with health care function that uses fresh fruit as raw material and uses natural fermentation or artificial yeast to ferment under the condition of preserving the original nutritional content of the fruit. Some nutrients that cannot be absorbed by eating raw fruits can be absorbed through fruit wine. [0003] As a commodity, the clarity of fruit wine is an important indicator to determine its quality, and it is also the first impression given to consumers. Fruit wine products that are clear, transparent and bright in color are easy to attract consumers' attention. Altho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/056C12H1/052C12P19/04C12R1/25
Inventor 王英周剑忠梁红云李莹夏秀东黄自苏刘小莉张丽霞
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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