Apple distilled wine with high characteristic ester content and preparation process thereof

Abstract

The present invention provides a preparation process for apple distilled wine with a high content of characteristic ester substances, belonging to the technical field of fruit wine brewing. The characteristic ester substances of the present invention include ethyl caprylate, ethyl caprate, ethyl laurate, isoamyl acetate, ethyl caproate, and hexyl acetate; the preparation process comprises: mixing different varieties of apples in proportion to prepare an apple mixed juice, wherein the different varieties of apples include Huaniu apples, and one or two of Golden Delicious apples and Fuji apples; adding pectinase for enzymatic hydrolysis to obtain enzymatically hydrolyzed apple juice; adjusting the sugar content and pH value of the enzymatically hydrolyzed apple juice, adding brewer's yeast for anaerobic fermentation to obtain fermented apple juice; distilling the fermented apple juice; preparing the finished product, and aging it. By using different varieties of apples, cooperating with brewer's yeast, and adjusting the fermentation, preparation, and aging steps, the present invention achieves an apple distilled wine with a relative content of characteristic ester substances of ≥42%, a rich aroma, and excellent flavor quality, effectively retaining the apple fruit aroma.

Description

Technical Field

[0001] The invention relates to the technical field of fruit wine brewing, in particular to apple distilled wine with high characteristic ester content and a preparation process thereof. Background Art

[0002] Fruit wine is a beverage made from fresh fruit or fruit juice through a variety of brewing processes, including fermentation, infusion, distillation, or blending. Fruit wine is gaining increasing attention and popularity among consumers due to its high nutritional value, including its rich content of organic acids, amino acids, vitamins, minerals, and polyphenols, as well as its antioxidant and anti-aging properties. Currently, there are over 100 fruit wine production companies in my country, with production sites spread across the country. Research on fruit wine brewing technology encompasses nearly all fruit varieties. However, current research primarily focuses on strain selection, brewing processes, and fermentation parameters, while insufficient attention has been paid to the style and flavor typicality of fruit wine.

[0003] Aroma is one of the primary characteristics that determine the sensory quality and style of fruit wine. It is a crucial criterion for measuring the overall quality and typicality of fruit wine, and is crucial for improving its quality. While existing apple wine brewing processes offer a short production cycle and are easily controlled, they can also lead to significant losses of beneficial volatile compounds, particularly esters. This loss of esters can result in a lack of ester aroma in apple wine, impacting its aroma and quality. Therefore, there is an urgent need for brewing processes that can enhance the ester aroma in apple wine. Summary of the Invention

[0004] In view of this, the object of the present invention is to provide a preparation process for apple distilled wine with a high content of characteristic ester substances. The apple distilled wine prepared by the apple distilled wine preparation process provided by the present invention has a high relative content of characteristic ester substances, a rich aroma, and good flavor quality.

[0005] In order to achieve the above object, the present invention provides the following technical solutions:

[0006] A preparation process for apple distilled wine with a high content of characteristic ester substances, wherein the characteristic ester substances include ethyl caprylate, ethyl caprate, ethyl laurate, isoamyl acetate, ethyl caproate, and hexyl acetate;

[0007] The preparation process comprises the following steps:

[0008] S1. Mixing different varieties of apples in proportion to prepare an apple mixed juice, wherein the different varieties of apples include Huaniu apples, and one or two of Golden Delicious apples and Fuji apples;

[0009] S2. adding pectinase to the apple mixed juice for enzymolysis to obtain enzymatically hydrolyzed apple juice;

[0010] S3. Adjust the sugar content and pH value of the enzymatically hydrolyzed apple juice, add brewer's yeast, and perform anaerobically fermentation at 20°C to 25°C for 10 to 15 days to obtain fermented apple juice;

[0011] S4, distilled and fermented apple juice;

[0012] S5. Prepare the finished product and age it.

[0013] Preferably, when the different varieties are Huaniu apples and Fuji apples, the weight ratio of Huaniu apples and Fuji apples is (80-95):(5-20); when the different varieties are Huaniu apples, Golden Crown apples and Fuji apples, the weight ratio of Huaniu apples, Golden Crown apples and Fuji apples is (80-92):(4-10):(4-10).

[0014] Preferably, the pectinase activity in S2 is ≥50,000 U / g, and the added amount is 0.6% to 0.8% of the weight of the apple mixed juice.

[0015] Preferably, the enzymatic hydrolysis in S2 is performed at 40°C to 45°C for 3h to 4h.

[0016] Preferably, the adjusting of the sugar content and pH value of the enzymatically hydrolyzed apple juice in S3 is to adjust the sugar content of the enzymatically hydrolyzed apple juice to 10°Bri-15°Brix and the pH value to 3.5-4.0.

[0017] Preferably, the brewer's yeast in S3 is brewer's yeast CICC32169, and the inoculation amount is 6% to 8% of the weight of the enzymatically hydrolyzed apple juice.

[0018] Preferably, the distillation and fermentation of the apple juice in S4 is to put the fermented apple juice into a double-kettle Xue's copper distiller and perform continuous single distillation to obtain distilled cider.

[0019] Preferably, the prepared product in S5 is obtained by adjusting the alcohol content of the distilled cider to 40% vol to 42% vol.

[0020] Preferably, the aging in S5 is stored for 1 to 6 years at a temperature of 15° C. to 25° C. and a relative humidity of 75% to 85%.

[0021] The present invention also provides an apple distilled wine prepared by the preparation process described in the above technical solution, wherein the relative content of characteristic ester substances in the apple distilled wine is ≥42%.

[0022] Beneficial Technical Effects: The present invention provides a process for preparing apple distilled liquor with a high content of characteristic esters, wherein the characteristic esters include ethyl caprylate, ethyl caprate, ethyl laurate, isoamyl acetate, ethyl caproate, and hexyl acetate. The process comprises the following steps: mixing apples of different varieties in proportion to prepare a mixed apple juice, wherein the different apple varieties include Huaniu apples, one or both of Golden Delicious apples, and Fuji apples; adding pectinase to the mixed apple juice for enzymatic hydrolysis to obtain enzymatically hydrolyzed apple juice; adjusting the sugar content and pH of the enzymatically hydrolyzed apple juice, adding brewer's yeast, and anaerobically fermenting the juice at 20°C to 25°C for 10 to 15 days to obtain fermented apple juice; distilling the fermented apple juice; blending the finished product, and aging the product. By using different apple varieties, cooperating with brewer's yeast, and adjusting the fermentation, blending, and aging steps, the present invention achieves an apple distilled liquor with a relative content of characteristic esters of 42% or higher, a rich aroma, excellent flavor quality, and effective preservation of the apple flavor. DETAILED DESCRIPTION

[0023] The present invention provides a preparation process of apple distilled wine with a high content of characteristic ester substances, wherein the characteristic ester substances include ethyl caprylate, ethyl caprate, ethyl laurate, isoamyl acetate, ethyl caproate, and hexyl acetate;

[0024] The preparation process comprises the following steps:

[0025] S1. Mixing different varieties of apples in proportion to prepare an apple mixed juice, wherein the different varieties of apples include Huaniu apples, and one or two of Golden Delicious apples and Fuji apples;

[0026] S2. adding pectinase to the apple mixed juice for enzymolysis to obtain enzymatically hydrolyzed apple juice;

[0027] S3. Adjust the sugar content and pH value of the enzymatically hydrolyzed apple juice, add brewer's yeast, and perform anaerobically fermentation at 20°C to 25°C for 10 to 15 days to obtain fermented apple juice;

[0028] S4, distilled and fermented apple juice;

[0029] S5. Prepare the finished product and age it.

[0030] The invention prepares apple mixed juice by mixing apples of different varieties in proportion. The apples of different varieties include Huaniu apples, and one or two of Golden Delicious apples and Fuji apples.

[0031] In the present invention, when the different varieties are Huaniu apples and Fuji apples, the weight ratio of Huaniu apples to Fuji apples is preferably (80-95):(5-20), more preferably (85-88):(12-15); when the different varieties are Huaniu apples, Golden Delicious apples, and Fuji apples, the weight ratio of Huaniu apples, Golden Delicious apples, and Fuji apples is preferably (80-92):(4-10):(4-10), more preferably 85:8:7. The present invention rationally combines different varieties of apples to blend the unique aromas of various apples. After fermentation, blending, and aging, the present invention not only effectively retains the apple aroma in the apple distilled wine, but also increases the relative content of characteristic ester substances in the apple distilled wine, making the apple distilled wine rich in aroma.

[0032] The invention adds pectinase into apple mixed juice for enzymolysis to obtain enzymolyzed apple juice.

[0033] In the present invention, the pectinase activity is preferably ≥50,000 U / g, and the amount of pectinase added is preferably 0.6% to 0.8% by weight of the apple mixed juice, more preferably 0.7% by weight of the apple mixed juice. The enzymatic hydrolysis is preferably performed at 40° C. to 45° C. for 3 to 4 hours, more preferably at 42° C. for 3.5 hours. The enzymatic hydrolysis of the present invention can improve the juice yield of the mixed fruit pulp and the stability of the mixed juice.

[0034] The invention adjusts the sugar content and pH value of the enzymatically hydrolyzed apple juice, adds brewer's yeast, and carries out anaerobic fermentation at 20-25° C. for 10-15 days to obtain the fermented apple juice.

[0035] In the present invention, the sugar content and pH value of the enzymatically hydrolyzed apple juice are preferably adjusted to 10° Brix to 15° Brix and a pH value to 3.5 to 4.0. The sugar content of the enzymatically hydrolyzed apple juice is preferably adjusted using white sugar, and the pH value is preferably adjusted using citric acid. By adjusting the sugar content and pH value of the fermented apple juice, the present invention ensures the subsequent fermentation and the taste of the finished apple distilled liquor.

[0036] In the present invention, the brewer's yeast is preferably Saccharomyces cerevisiae CICC32169, and the inoculum amount is preferably 6% to 8% by weight of the enzymatically hydrolyzed apple juice, more preferably 7% by weight of the fermented apple juice. The anaerobic fermentation is performed until the soluble solids content in the fermentation broth remains stable for three consecutive days, and then the fermentation is terminated. The use of Saccharomyces cerevisiae CICC32169 in the present invention further promotes the conversion of components in the mixed apple juice into characteristic esters, imparting a unique flavor to the finished apple distilled liquor.

[0037] The present invention distills and ferments apple juice.

[0038] In the present invention, the distilled fermented apple juice is preferably placed in a double-kettle Xue's copper distiller for continuous single distillation to obtain distilled cider; the double-kettle Xue's copper distiller preferably includes a copper gooseneck still; the fermented apple juice preferably occupies 80% to 85% of the volume of the copper gooseneck still; and the alcohol content of the distilled cider is 53% vol to 55% vol.

[0039] In the present invention, the continuous single distillation is preferably to heat the No. 1 distillation pot of the double-pot Xue's copper distiller, and the heated wine vapor reaches the serpentine tube of the condenser, is cooled and condensed by the cooling water outside the tube, and reaches the wine tester; when the alcohol content indication of the wine tester is higher than 55°, the wine is collected into a wine container; when the alcohol content is lower than 55°, the passage from the No. 1 distillation pot to the No. 2 distillation pot is connected, so that the low-alcohol wine vapor enters the No. 2 distillation pot for heating; the heating of the No. 2 distillation pot is started, When this pot is boiling, turn off the electric heater of distillation pot No. 1, so that the passage to distillation pot No. 2 is cut off; the wine vapor of distillation pot No. 2 reaches the serpentine tube of condenser through the wine vapor pipe, and condenses into wine after cooling. When the wine tester indicates 55 degrees of alcohol content, the passage to preheater is cut off, and the passage to distillation pot No. 1 is connected, so that the low-alcohol vapor heats the cooking wine in distillation pot No. 1; during the distillation process of distillation pot No. 2, the residue of distillation pot No. 1 is removed through the discharge port, and the residual liquid is discharged through the drain valve. The present invention adopts a pot-type distillation method for discharging wine, and separately installs wine head and wine tail discharge pipelines. The wine is discharged in three ways, which purifies the extraction of the wine body, and the wine tail is not distilled separately. Since the high-alcohol distilled wine is distilled at one time, the loss of flavor substances is reduced, making the wine body fuller and purer.

[0040] The invention prepares the finished product and ages it.

[0041] In the present invention, the prepared product is preferably prepared by adjusting the alcohol content of the distilled cider to 40% vol to 42% vol; the adjustment is performed using distilled water.

[0042] In the present invention, the aging process is preferably performed at a temperature of 15°C to 25°C and a relative humidity of 75% to 85% for 1 to 6 years, and more preferably at a temperature of 20°C and a relative humidity of 80% for 3 to 4 years. The present invention further promotes the conversion of characteristic esters in the apple wine through aging, thereby improving the flavor quality of the apple wine.

[0043] The present invention also provides an apple distilled wine prepared by the preparation process described in the above technical solution, wherein the relative content of characteristic ester substances in the apple distilled wine is ≥42%.

[0044] In the present invention, the characteristic ester substances preferably include ethyl caprylate, ethyl caprate, ethyl laurate, isoamyl acetate, ethyl caproate, and hexyl acetate, wherein the relative content of ethyl caprylate is ≥13%, the relative content of ethyl caprate is ≥17%, the relative content of ethyl laurate is ≥3.6%, the relative content of isoamyl acetate is ≥3.5%, the relative content of ethyl caproate is ≥1.2%, and the relative content of hexyl acetate is ≥1.7%. The apple distilled wine of the present invention has a high content of characteristic ester substances, a rich aroma, excellent flavor quality, and a strong apple flavor.

[0045] In order to better understand the present invention, the content of the present invention is further illustrated below in conjunction with the examples, but the content of the present invention is not limited to the following examples.

[0046] Huaniu apples used in the examples and comparative examples of the present invention were purchased from Tianshui, Gansu; Golden Crown apples were purchased from Tianshui, Gansu; Fuji apples were purchased from Tianshui, Gansu; brewer's yeast was CICC32169, purchased from the China Industrial Microorganism Culture Collection Center; and pectinase was purchased from Shanghai Yuanju Biotechnology Co., Ltd.

[0047] Example 1

[0048] Mix Huaniu apples, Golden Delicious apples, and Fuji apples in a weight ratio of 80:10:10 to prepare 1000 mL of apple mixed juice;

[0049] Add 0.6% pectinase (pectinase activity > 50,000 U / g) of apple mixed juice and perform enzymolysis at 45°C for 3 h;

[0050] The sugar content of the apple juice after enzymatic hydrolysis was adjusted to 15° Brix and the pH to 4.0; the activated brewer's yeast was inoculated into the apple juice with the adjusted sugar content and pH at an inoculum amount of 8% of the weight of the enzymatic hydrolyzed apple juice, and the apple juice was anaerobically fermented at 22°C for 13 days;

[0051] The fermented apple juice is placed in a double-kettle Xue's copper still at a ratio of 80% of the volume of the copper gooseneck still, and continuously distilled once to obtain distilled cider; the alcohol content of the distilled cider is 53% by volume;

[0052] The alcohol content of the distilled cider was adjusted to 40% vol with distilled water, placed in oak barrels, and stored at a temperature of 15°C and a relative humidity of 75% for 6 years.

[0053] Example 2

[0054] Huaniu apples, Golden Delicious apples, and Fuji apples were mixed in a weight ratio of 92:4:4 to prepare 1000 mL of apple mixed juice;

[0055] Add 0.7% pectinase (pectinase activity > 50,000 U / g) of apple mixed juice and perform enzymolysis at 40°C for 4 h;

[0056] The sugar content of the apple juice after enzymatic hydrolysis was adjusted to 10°Brix and the pH to 3.5; the activated brewer's yeast was inoculated into the apple juice with the adjusted sugar content and pH at an inoculum amount of 6% of the weight of the enzymatic hydrolyzed apple juice, and the apple juice was anaerobically fermented at 20°C for 15 days;

[0057] The fermented apple juice is placed in a double-kettle Xue's copper still at a ratio of 85% of the volume of the copper gooseneck still, and continuously distilled once to obtain distilled cider; the alcohol content of the distilled cider is 55% by volume;

[0058] The alcohol content of the distilled cider was adjusted to 42% vol with distilled water, placed in oak barrels, and stored at a temperature of 25° C. and a relative humidity of 75% for one year.

[0059] Example 3

[0060] Huaniu apples, Golden Delicious apples, and Fuji apples were mixed in a weight ratio of 85:8:7 to prepare 1000 mL of apple mixed juice;

[0061] Add 0.6% pectinase (pectinase activity > 50,000 U / g) of apple mixed juice and perform enzymolysis at 42°C for 3.5 h;

[0062] The sugar content of the apple juice after enzymatic hydrolysis was adjusted to 12° Brix and the pH to 3.5; the activated brewer's yeast was inoculated into the apple juice with the adjusted sugar content and pH at an inoculum amount of 7% of the weight of the enzymatic hydrolyzed apple juice, and the apple juice was anaerobically fermented at 25°C for 10 days;

[0063] The fermented apple juice is placed in a double-kettle Xue's copper still at a ratio of 83% of the volume of the copper gooseneck still, and continuously distilled once to obtain distilled cider; the alcohol content of the distilled cider is 54% by volume;

[0064] The alcohol content of the distilled cider was adjusted to 40% vol with distilled water, placed in oak barrels, and stored at a temperature of 15° C. and a relative humidity of 85% for 3 years.

[0065] Example 4

[0066] Huaniu apples and Fuji apples were mixed at a weight ratio of 80:20 to prepare 1000 mL of apple mixed juice;

[0067] Add 0.6% pectinase (pectinase activity > 50,000 U / g) of apple mixed juice and perform enzymolysis at 42°C for 3.5 h;

[0068] The sugar content of the apple juice after enzymatic hydrolysis was adjusted to 15°Brix and the pH was 4.0. The activated brewer's yeast was inoculated into the apple juice with the adjusted sugar content and pH at an inoculum amount of 8% of the weight of the enzymatic hydrolyzed apple juice, and the apple juice was anaerobically fermented at 23°C for 12 days.

[0069] The fermented apple juice is placed in a double-kettle Xue's copper still at a ratio of 82% of the volume of the copper gooseneck still of the double-kettle Xue's copper still, and continuously distilled once to obtain distilled cider; the alcohol content of the distilled cider is 53% by volume;

[0070] The alcohol content of the distilled cider was adjusted to 41% vol using distilled water, placed in oak barrels, and stored at a temperature of 20° C. and a relative humidity of 80% for 4 years.

[0071] Example 5

[0072] Compared with Example 4, the weight ratio of Huaniu apples to Fuji apples in this example is 88:12, and the remaining operations are the same as in Example 4.

[0073] Example 6

[0074] Compared with Example 1, the apples in this embodiment are Huaniu apples and Fuji apples, and the weight ratio of Huaniu apples to Fuji apples is 95:5. The remaining operations are the same as those in Example 4.

[0075] Comparative Example 1

[0076] Compared with Example 1, only Huaniu apples were used in this comparative example, and the remaining operations were the same as those in Example 1.

[0077] Comparative Example 2

[0078] Compared with Example 1, only Fuji apples were used in this comparative example, and the remaining operations were the same as those in Example 1.

[0079] Comparative Example 3

[0080] Compared with Example 1, only Golden Delicious apples were used in this comparative example, and the remaining operations were the same as those in Example 1.

[0081] Test Example 1

[0082] The apple distilled liquors obtained in Examples 1 to 6 and Comparative Examples 1 to 3 were taken and the contents of characteristic ester substances therein were measured.

[0083] Detection was performed using direct headspace injection coupled with gas chromatography-mass spectrometry (GC-MS). The specific procedures for the direct headspace injection method were as follows: 1 gram of sodium chloride and 50 μL of the internal standard 3-octanol (63.08 mg / L) were added to 5 mL of sample, placed in a 15 mL headspace vial, vortex-mixed, and refrigerated overnight. The sample vial was then placed in a TriPlus RSH Autosampler-SPME system, and an activated 50 / 30 μm DVB / CAR / PDMS extraction tip was inserted into the sample vial. The fiber tip was removed, maintained at a constant headspace adsorption temperature of 60°C for 30 minutes, and then inserted into the GC-MS inlet for separation and identification of aroma components. GC-MS parameters included: chromatographic conditions: inlet temperature 25°C, carrier gas He, flow rate 1.2 mL / min. Injection volume 1 μL, split injection, split ratio 40:1. The chromatographic column was a DB-WAX (30 m × 0.25 mm × 0.25 μm) column. The temperature program was 40°C for 3 min, then increased to 180°C at a rate of 6°C / min, held for 2 min, then increased to 230°C at a rate of 10°C / min, held for 6 min. Mass spectrometry conditions included an EI ion source, an electron energy of 70 eV, an ion source temperature of 200°C, and an interface temperature of 250°C. The scan range was 33.00 to 450.00 amu.

[0084] The relative mass percentage of each chemical component in apple distilled wine was calculated by chromatographic peak area normalization method, and the test results are shown in Table 1.

[0085] Table 1 Relative content of characteristic ester substances in Examples 1 to 6 and Comparative Examples 1 to 3 (%)

[0086]

[0087]

[0088] As can be seen from Table 1, the relative content of characteristic esters in the apple distilled wines obtained in Examples 1-6 reached a maximum of 42.89%, which is much higher than the relative content of characteristic esters in Comparative Examples 1-3. Furthermore, the content of each characteristic ester was also higher than that in Comparative Examples 1-3.

[0089] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A process for preparing apple distilled wine with a high content of characteristic ester substances, characterized in that: The characteristic ester substances include ethyl caprylate, ethyl caprate, ethyl laurate, isoamyl acetate, ethyl caproate, and hexyl acetate; The preparation process comprises the following steps: S1. Mix different varieties of apples in proportion to prepare an apple mixed juice; when the different varieties of apples are Huaniu apples or Fuji apples, the weight ratio of Huaniu apples to Fuji apples is (80-95):(5-20); when the different varieties of apples are Huaniu apples, Golden Delicious apples, and Fuji apples, the weight ratio of Huaniu apples, Golden Delicious apples, and Fuji apples is (80-92):(4-10):(4-10); S2, adding pectinase to the apple mixed juice for enzymatic hydrolysis to obtain enzymatically hydrolyzed apple juice; the pectinase in S2 has an enzyme activity of ≥50,000 U / g, and the amount added is 0.6% to 0.8% by weight of the apple mixed juice; S3. Adjust the sugar content and pH value of the enzymatically hydrolyzed apple juice, add brewer's yeast, and perform anaerobically fermentation at 20°C to 25°C for 10 to 15 days to obtain fermented apple juice; the brewer's yeast in S3 is Saccharomyces cerevisiae CICC32169, and the inoculation amount is 6% to 8% of the weight of the enzymatically hydrolyzed apple juice; S4, distilled and fermented apple juice; S5. Prepare the finished product and age it.

2. The preparation process according to claim 1, characterized in that The enzymatic hydrolysis in S2 is performed at 40° C. to 45° C. for 3 h to 4 h.

3. The preparation process according to claim 1, characterized in that The adjustment of the sugar content and pH value of the enzymatically hydrolyzed apple juice in S3 is to adjust the sugar content of the enzymatically hydrolyzed apple juice to 10°Bri~15°Brix and the pH value to 3.5~4.

0.

4. The preparation process according to claim 1, characterized in that The distillation and fermentation of the apple juice in S4 is to put the fermented apple juice into a double-kettle Xue's copper distiller and perform continuous single distillation to obtain distilled cider.

5. The preparation process according to claim 1, characterized in that: The final product prepared in S5 is obtained by adjusting the alcohol content of the distilled cider to 40% vol to 42% vol.

6. The preparation process according to claim 1, characterized in that The aging in S5 is stored for 1 to 6 years at a temperature of 15° C. to 25° C. and a relative humidity of 75% to 85%.

7. An apple distilled wine prepared by the preparation process according to any one of claims 1 to 6, characterized in that: The relative content of characteristic ester substances in the apple distilled wine is ≥42%.

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