Citrus fruit wine fermentation method
Through a multi-step citrus fruit wine fermentation method, combined with the combination of non-Saccharomyces cerevisiae and Saccharomyces cerevisiae, naringidinase treatment and microwave irradiation, the single taste problem of fruit wine caused by single bacteria fermentation is solved, and high clarity and richness are achieved aroma and efficient production.
Patent Information
- Application Number
- CN202411674519.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-21
- Publication Date
- 2025-01-03
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
During the brewing process of existing citrus fruit wine, the fermentation of single bacteria leads to a relatively single taste of the fruit wine, which is difficult to meet consumers' pursuit of rich taste.
Using a multi-step citrus fruit wine fermentation method, including selecting fresh citrus fruit pulp, adding pectinase for enzymatic decomposition, adjusting sugar content and pH, using non-Saccharomyces cerevisiae JW14 and Saccharomyces cerevisiae DV10 combination fermentation, adding naringidinase, microwave and Irradiation treatment accelerates aging and is finally subjected to composite clarifier treatment and sterilization bottling.
It improves the clarity, stability and taste of fruit wine, enhances the aroma type and aroma content, reduces natural aging time, improves production efficiency, and prevents vitamin C loss and mixed bacteria infection.
Smart Images
Figure CN119242400A_ABST
Abstract
Description
Technical Field
[0001] The present application relates to the technical field of fruit wine brewing, and in particular to a method for fermenting citrus fruit wine. Background Art
[0002] Citrus contains flavonoids, monoterpenes, coumarins, carotenoids, propanols, acridones, glycerol glycolipids and other substances, which have the medicinal effects of moistening the lungs, relieving coughs, resolving phlegm, strengthening the spleen, relieving gas, and quenching thirst. Using citrus to brew fruit wine has enriched the types of fruit wine and the choice space for consumers. At present, the process of citrus fruit wine generally adopts single-bacteria fermentation, and the taste of the brewed fruit wine is relatively simple. As consumers' pursuit of the taste of fruit wine increases, how to improve the richness of the taste of fruit wine is a key factor in the quality of fruit wine. Summary of the invention
[0003] In order to solve the above technical problems, the present application provides a citrus wine fermentation method, characterized in that it comprises the following steps: S1, selecting fresh, ripe, non-rotten citrus fruits, washing, peeling and beating to obtain citrus pulp, adding pectinase to the citrus pulp for enzymolysis, and then clarifying to obtain citrus clarified juice; S2. Sample and test the total sugar content of citrus clarified juice, add fructose syrup to adjust the total sugar content of citrus clarified juice to 16%~20%, test the pH value of citrus clarified juice, add potassium bicarbonate or citric acid to adjust the pH value to 3.6~3.8, and finally add 70~90 mg / L of potassium metabisulfite, stir well, and let it stand and seal for 11~13 hours; S3, adding non-brewer's yeast JW14 and brewer's yeast DV10 to the clarified citrus juice, fermenting at a constant temperature of 20°C, and stopping the fermentation when the total sugar content is lower than 4g / L; S4, adding 0.8-1 g / L naringinase to the fermentation broth, reacting for 50-60 min, and then clarifying to obtain citrus wine; S5, using microwave and irradiation treatment to accelerate citrus wine aging; S6. After aging, the wine is centrifuged to obtain the supernatant, a composite clarifier is added to remove the glue, and the wine is sealed and stored after stirring; S7. Filter the citrus wine, sterilize and bottle it.
[0004] Optionally, the added amount of pectinase is 2.5 g / L, and the enzymolysis is carried out at 25° for 3.5 to 4.5 hours.
[0005] Optionally, the step of clarifying to obtain clarified citrus juice comprises: adding 1.5 g / L bentonite, 1.0 g / L diatomaceous earth and 0.002 g / L cross-linked polyvinyl pyrrolidone to the enzymatic hydrolyzate in sequence, treating at 22-25° C. for 7-8 hours, and removing the supernatant to obtain clarified citrus juice.
[0006] Optionally, the step of successively adding non-brewer's yeast JW14 and brewer's yeast DV10 to the clarified citrus juice includes: first adding a total amount of 0.2-0.4 g / L of the non-brewer's yeast JW14 to the clarified citrus juice, and fermenting at a constant temperature of 20°C, and after 45-50 hours, adding 0.2-0.4 g / L of brewer's yeast DV10, and fermenting at a constant temperature of 20°C, wherein the addition ratio of the non-brewer's yeast JW14 and brewer's yeast DV10 is 1:1.
[0007] Optionally, the step of successively adding non-brewer's yeast JW14 and brewer's yeast DV10 to the clarified citrus juice comprises: first adding 0.2 g / L of the non-brewer's yeast JW14 to the clarified citrus juice, and fermenting at a constant temperature of 20°C, and after 48 hours, adding 0.2 g / L brewer's yeast DV10, and fermenting at a constant temperature of 20°C.
[0008] Optionally, the step of successively adding non-brewer's yeast JW14 and brewer's yeast DV10 to the clarified citrus juice comprises: first adding 0.4 g / L of the non-brewer's yeast JW14 to the clarified citrus juice, and fermenting at a constant temperature of 20°C, and after 48 hours, adding 0.4 g / L brewer's yeast DV10, and fermenting at a constant temperature of 20°C.
[0009] Optionally, the step of clarifying to obtain citrus wine comprises: adding 1 g / L bentonite, 0.8 g / L diatomaceous earth and 0.002 g / L cross-linked polyvinyl pyrrolidone to the citrus wine in sequence, treating at 22-25° C. for 5-6 hours, and removing the supernatant to obtain the citrus wine.
[0010] Optionally, the step of accelerating the aging of citrus wine by microwave and irradiation treatment includes: accelerating the aging of citrus wine by microwave, with a microwave power of 400 W and a microwave time of 4 to 6 min; and post-irradiation accelerating the aging of citrus wine, with an irradiation dose of 600 to 800 Gy.
[0011] Optionally, the step of adding a composite clarifier to gelatinize comprises: adding 0.18 g / L agar and 1.4 g / L gelatin, and 0.98 g / L bentonite in sequence, stirring for 20-30 minutes, and sealing and storing at 0-2°C for 4-5 days.
[0012] Optionally, the steps of filtering the citrus wine after degumming, sterilizing and bottling include: selecting a filter element with a pore size of 0.40-0.50 μm to filter the citrus wine after degumming; adding 40 mg / L sulfur dioxide to the filtered citrus wine, adjusting the taste with potassium bicarbonate or citric acid, and then sterilizing and bottling.
[0013] Compared with the prior art, the present invention has the following beneficial effects: (1) Through multiple clarification treatments, precipitation or suspended matter, rough tannins, pectin, protein, polysaccharides and odors can be removed, which can improve the clarity, stability and taste of the wine.
[0014] (2) By adding sterilizing substances after juice extraction and before bottling, the loss of nutrients such as vitamin C due to excessive oxidation can be prevented, and bacterial infection can be avoided.
[0015] (3) The mixed fermentation method of the combination of non-brewer's yeast JW14 and brewer's yeast DV10 can make the brewed citrus wine have high clarity, refreshing taste, rich aroma, and citrus fruit aroma and fermented wine aroma. The fermented fruit wine has rich aroma variety, high content, and good taste and flavor.
[0016] (4) The fermented wine can be debittered by using naringinase, and the debittering effect is good.
[0017] (5) The combination of microwave and irradiation can accelerate the aging of citrus wine, reduce the natural aging time, improve production efficiency, and improve the taste and flavor. BRIEF DESCRIPTION OF THE DRAWINGS
[0018] The drawings herein are incorporated into the specification and constitute a part of the specification, showing embodiments that conform to the present application, and are used together with the specification to explain the principles of the present application. In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the drawings required for use in the embodiments or the prior art descriptions are briefly introduced below. Obviously, for ordinary technicians in this field, other drawings can also be obtained based on these drawings without paying creative labor. One or more embodiments are exemplarily illustrated by the pictures in the corresponding drawings. These exemplified descriptions do not constitute a limitation on the embodiments. Elements with the same reference numerals in the drawings are represented as similar elements. Unless otherwise stated, the figures in the drawings do not constitute a proportional limitation.
[0019] Figure 1 The present invention is a flow chart of the citrus wine fermentation method. DETAILED DESCRIPTION
[0020] In order to make the purpose, technical solution and advantages of the embodiments of the present application clearer, the technical solution in the embodiments of the present application will be clearly and completely described below in conjunction with the drawings in the embodiments of the present application. Obviously, the described embodiments are part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of this application.
[0021] The disclosure below provides many different embodiments or examples to realize the different structures of the present application. In order to simplify the disclosure of the present application, the parts and settings of specific examples are described below. Of course, they are only examples, and the purpose is not to limit the present application. In addition, the present application can repeat reference numbers and / or letters in different examples. This repetition is for the purpose of simplification and clarity, and does not indicate the relationship between the various embodiments and / or settings discussed in itself. In addition, the various specific processes and examples of materials provided by the present application, but those of ordinary skill in the art can appreciate the applicability of other processes and / or the use of other materials.
[0022] like Figure 1 As shown, the embodiment of the present invention provides a citrus wine fermentation method, comprising the following steps: S1, selecting fresh, ripe, non-rotten citrus fruits, washing, peeling and beating to obtain citrus pulp, adding pectinase to the citrus pulp for enzymolysis, and then clarifying to obtain citrus clarified juice; S2. Sample and test the total sugar content of citrus clarified juice, add fructose syrup to adjust the total sugar content of citrus clarified juice to 16%~20%, test the pH value of citrus clarified juice, add potassium bicarbonate or citric acid to adjust the pH value to 3.6~3.8, and finally add 70~90 mg / L of potassium metabisulfite, stir well, and let it stand and seal for 11~13 hours; It should be noted that the sugar content of fructose berries is 71%, of which the ratio of fructose to glucose is 43:50. Yeast preferentially utilizes glucose in alcohol fermentation, and the remaining fructose in the wine helps to highlight the fruity flavor.
[0023] S3, adding non-brewer's yeast JW14 and brewer's yeast DV10 to the clarified citrus juice, fermenting at a constant temperature of 20°C, and stopping the fermentation when the total sugar content is lower than 4g / L; S4, adding 0.8-1 g / L naringinase to the fermentation broth, reacting for 50-60 min, and then clarifying to obtain citrus wine; S5, using microwave and irradiation treatment to accelerate citrus wine aging; S6. After aging, the wine is centrifuged to obtain the supernatant, a composite clarifier is added to remove the glue, and the wine is sealed and stored after stirring; S7. Filter the citrus wine, sterilize and bottle it.
[0024] Through the above fermentation method, the present invention has the following beneficial effects: (1) Through multiple clarification treatments, precipitation or suspended matter, rough tannins, pectin, protein, polysaccharides and odors can be removed, which can improve the clarity, stability and taste of the wine.
[0025] (2) By adding sterilizing substances after juice extraction and before bottling, the loss of nutrients such as vitamin C due to excessive oxidation can be prevented, and bacterial infection can be avoided.
[0026] (3) The mixed fermentation method of the combination of non-brewer's yeast JW14 and brewer's yeast DV10 can make the brewed citrus wine have high clarity, refreshing taste, rich aroma, and citrus fruit aroma and fermented wine aroma. The fermented fruit wine has rich aroma variety, high content, and good taste and flavor.
[0027] (4) The fermented wine can be debittered by using naringinase, and the debittering effect is good.
[0028] (5) The combination of microwave and irradiation can accelerate the aging of citrus wine, reduce the natural aging time, improve production efficiency, and improve the taste and flavor.
[0029] Optionally, the added amount of pectinase is 2.5 g / L, and the enzymolysis is carried out at 25° for 3.5 to 4.5 hours.
[0030] Optionally, the step of clarifying to obtain clarified citrus juice comprises: adding 1.5 g / L bentonite, 1.0 g / L diatomaceous earth and 0.002 g / L cross-linked polyvinyl pyrrolidone to the enzymatic hydrolyzate in sequence, treating at 22-25° C. for 7-8 hours, and removing the supernatant to obtain clarified citrus juice. By performing clarification and gelling treatment after the juice is extracted to remove impurities and improve the clarity of the juice, a good stability and taste quality in the later stage are guaranteed.
[0031] Optionally, the step of adding non-brewer yeast JW14 and brewer yeast DV10 to the citrus clarified juice in sequence comprises: first adding a total amount of 0.2-0.4 g / L of the non-brewer yeast JW14 to the citrus clarified juice, stirring evenly and fermenting at a constant temperature of 20°C, adding 0.2-0.4 g / L of brewer yeast DV10 after 45-50 hours, stirring evenly and fermenting at a constant temperature of 20°C, and the addition ratio of the non-brewer yeast JW14 and brewer yeast DV10 is 1:1. Compared with the existing single fermentation method (such as any fruit wine yeast), the JW14+DV10 mixed fermentation method has high clarity, refreshing taste, rich aroma, citrus fruit aroma and fermented wine aroma, and the fermented fruit wine has rich aroma types, high content, and good taste and flavor.
[0032] Among them, the non-brew yeast JW14 is Hansen yeast with spores.
[0033] Optionally, the step of clarifying to obtain citrus wine comprises: adding 1 g / L bentonite, 0.8 g / L diatomaceous earth and 0.002 g / L cross-linked polyvinyl pyrrolidone to the citrus wine in sequence, treating at 22-25° C. for 5-6 hours, and removing the supernatant to obtain the citrus wine. By performing clarification and gelling treatment after fermentation and wine making, impurities can be further removed, the clarity of the fermented wine can be improved, and the fermented wine can be guaranteed to have good stability and excellent taste quality.
[0034] Optionally, the step of accelerating the aging of citrus wine by microwave and irradiation treatment includes: accelerating the aging of citrus wine by microwave, with a microwave power of 400W and a microwave time of 4 to 6 minutes; and accelerating the aging of citrus wine by post-irradiation, with an irradiation dose of 600 to 800Gy. By adopting two aging methods, the aging time of citrus wine can be accelerated and the production efficiency of citrus wine can be improved, and the taste and flavor of microwave aging can be organically combined with the taste and flavor of irradiation aging, thereby further improving the taste and flavor of the brewed citrus wine. For example, microwave power of 400W, microwave time of 4min, irradiation dose of 800Gy; or microwave power of 400W, microwave time of 6min, irradiation dose of 600Gy, which can be adjusted according to actual needs.
[0035] Among them, the irradiation aging method uses gamma rays or electron beam accelerators for irradiation treatment.
[0036] Optionally, the step of adding a composite clarifier to remove the gelatin comprises: sequentially adding 0.18 g / L agar, 1.4 g / L gelatin, and 0.98 g / L bentonite, stirring for 20-30 minutes, and sealing and storing at 0-2°C for 4-5 days. By performing a clarifying and removing gelatin treatment on the aged citrus wine after aging and before bottling, impurities can be further removed, the clarity of the citrus wine can be improved, and the fermented wine can be guaranteed to have good stability and excellent taste quality.
[0037] Optionally, the steps of filtering the citrus wine after degumming, sterilizing and bottling include: selecting a filter element with a pore size of 0.40-0.50 μm to filter the citrus wine after degumming; adding 40 mg / L sulfur dioxide to the filtered citrus wine, adjusting the taste with potassium bicarbonate or citric acid, and then sterilizing and bottling.
[0038] The following provides specific embodiments of the present invention: Example
[0039] (1) Select fresh, ripe, and non-rotten citrus fruits, wash, peel, and pulp them to obtain citrus pulp, add pectinase to the citrus pulp for enzymolysis, and then clarify to obtain citrus clarified juice; (2) Sample and test the total sugar content of citrus clarified juice, add fructose-glucose syrup to adjust the total sugar content of citrus clarified juice to 20%, test the pH value of citrus clarified juice, add potassium bicarbonate or citric acid to adjust the pH value to 3.7, and finally add 80 mg / L of potassium metabisulfite, stir well, and let it stand and seal for 12 hours; (3) Add non-brewer's yeast JW14 and brewer's yeast DV10 to the clarified citrus juice, and ferment at a constant temperature of 20°C. When the total sugar content is lower than 4 g / L, stop the fermentation; (4) Add 1 g / L naringinase to the fermentation broth, react for 60 min, and then clarify to obtain citrus wine; (5) Using microwave and irradiation treatment to accelerate citrus wine aging; (6) After aging, the wine is centrifuged to obtain the supernatant, a composite clarifier is added to remove the glue, and the wine is sealed and stored after stirring; (7) Filter the citrus wine, sterilize and bottle it.
[0040] Optionally, the added amount of pectinase is 2.5 g / L, and the enzymolysis is carried out at 25° for 4 hours.
[0041] Optionally, the step of clarifying to obtain clarified citrus juice comprises: adding 1.5 g / L bentonite, 1.0 g / L diatomaceous earth and 0.002 g / L cross-linked polyvinyl pyrrolidone to the enzymatic hydrolyzate in sequence, treating at 25° C. for 8 hours, and removing the supernatant to obtain clarified citrus juice.
[0042] Optionally, the step of successively adding non-brewer's yeast JW14 and brewer's yeast DV10 to the clarified citrus juice includes: first adding a total amount of 0.2 / gL of the non-brewer's yeast JW14 to the clarified citrus juice, and fermenting at a constant temperature of 20°C, and after 48 hours, adding 0.2g / L of brewer's yeast DV10, and fermenting at a constant temperature of 20°C, wherein the addition ratio of the non-brewer's yeast JW14 and brewer's yeast DV10 is 1:1.
[0043] Optionally, the step of clarifying to obtain citrus wine comprises: adding 1 g / L bentonite, 0.8 g / L diatomaceous earth and 0.002 g / L cross-linked polyvinyl pyrrolidone to the citrus wine in sequence, treating at 25° C. for 6 hours, and removing the supernatant to obtain the citrus wine.
[0044] Optionally, the step of accelerating the aging of citrus wine by microwave and irradiation treatment includes: accelerating the aging of citrus wine by microwave, with a microwave power of 400 W and a microwave time of 6 min; and post-irradiation accelerating the aging of citrus wine, with an irradiation dose of 600 Gy.
[0045] Optionally, the step of adding a composite clarifier to gelatinize comprises: adding 0.18 g / L agar and 1.4 g / L gelatin, and 0.98 g / L bentonite in sequence, stirring for 20 to 30 minutes, and sealing and storing at 2° C. for 4 days.
[0046] Optionally, the steps of filtering the citrus wine after gelling, sterilizing and bottling include: selecting a 0.45 μm pore size filter element to filter the citrus wine after gelling; adding 40 mg / L sulfur dioxide to the filtered citrus wine, adjusting the taste with potassium bicarbonate or citric acid, and then sterilizing and bottling. Example
[0047] (1) Select fresh, ripe, and non-rotten citrus fruits, wash, peel, and pulp them to obtain citrus pulp, add pectinase to the citrus pulp for enzymolysis, and then clarify to obtain citrus clarified juice; (2) Sample and test the total sugar content of citrus clarified juice, add fructose-glucose syrup to adjust the total sugar content of citrus clarified juice to 20%, test the pH value of citrus clarified juice, add potassium bicarbonate or citric acid to adjust the pH value to 3.7, and finally add 80 mg / L of potassium metabisulfite, stir well, and let it stand and seal for 12 hours; (3) Add non-brewer's yeast JW14 and brewer's yeast DV10 to the clarified citrus juice, and ferment at a constant temperature of 20°C. When the total sugar content is lower than 4 g / L, stop the fermentation; (4) Add 1 g / L naringinase to the fermentation broth, react for 60 min, and then clarify to obtain citrus wine; (5) Using microwave and irradiation treatment to accelerate citrus wine aging; (6) After aging, the wine is centrifuged to obtain the supernatant, a composite clarifier is added to remove the glue, and the wine is sealed and stored after stirring; (7) Filter the citrus wine, sterilize and bottle it.
[0048] Optionally, the added amount of pectinase is 2.5 g / L, and the enzymolysis is carried out at 25° for 4 hours.
[0049] Optionally, the step of clarifying to obtain clarified citrus juice comprises: adding 1.5 g / L bentonite, 1.0 g / L diatomaceous earth and 0.002 g / L cross-linked polyvinyl pyrrolidone to the enzymatic hydrolyzate in sequence, treating at 25° C. for 8 hours, and removing the supernatant to obtain clarified citrus juice.
[0050] Optionally, the step of successively adding non-brewer's yeast JW14 and brewer's yeast DV10 to the clarified citrus juice includes: first adding a total amount of 0.4 / gL of the non-brewer's yeast JW14 to the clarified citrus juice, and fermenting at a constant temperature of 20°C, and after 48 hours, adding 0.4g / L of brewer's yeast DV10, and fermenting at a constant temperature of 20°C, wherein the addition ratio of the non-brewer's yeast JW14 and brewer's yeast DV10 is 1:1.
[0051] Optionally, the step of clarifying to obtain citrus wine comprises: adding 1 g / L bentonite, 0.8 g / L diatomaceous earth and 0.002 g / L cross-linked polyvinyl pyrrolidone to the citrus wine in sequence, treating at 25° C. for 6 hours, and removing the supernatant to obtain the citrus wine.
[0052] Optionally, the step of accelerating the aging of citrus wine by microwave and irradiation treatment includes: accelerating the aging of citrus wine by microwave, with a microwave power of 400 W and a microwave time of 6 min; and post-irradiation accelerating the aging of citrus wine, with an irradiation dose of 600 Gy.
[0053] Optionally, the step of adding a composite clarifier to gelatinize comprises: adding 0.18 g / L agar and 1.4 g / L gelatin, and 0.98 g / L bentonite in sequence, stirring for 20 to 30 minutes, and sealing and storing at 2° C. for 4 days.
[0054] Optionally, the steps of filtering the citrus wine after gelling, sterilizing and bottling include: selecting a 0.45 μm pore size filter element to filter the citrus wine after gelling; adding 40 mg / L sulfur dioxide to the filtered citrus wine, adjusting the taste with potassium bicarbonate or citric acid, and then sterilizing and bottling. Example
[0055] (1) Select fresh, ripe, and non-rotten citrus fruits, wash, peel, and pulp them to obtain citrus pulp, add pectinase to the citrus pulp for enzymolysis, and then clarify to obtain citrus clarified juice; (2) Sample and test the total sugar content of citrus clarified juice, add fructose-glucose syrup to adjust the total sugar content of citrus clarified juice to 20%, test the pH value of citrus clarified juice, add potassium bicarbonate or citric acid to adjust the pH value to 3.7, and finally add 80 mg / L of potassium metabisulfite, stir well, and let it stand and seal for 12 hours; (3) Add non-brewer's yeast JW14 and brewer's yeast DV10 to the clarified citrus juice, and ferment at a constant temperature of 20°C. When the total sugar content is lower than 4 g / L, stop the fermentation; (4) Add 1 g / L naringinase to the fermentation broth, react for 60 min, and then clarify to obtain citrus wine; (5) Using microwave and irradiation treatment to accelerate citrus wine aging; (6) After aging, the wine is centrifuged to obtain the supernatant, a composite clarifier is added to remove the glue, and the wine is sealed and stored after stirring; (7) Filter the citrus wine, sterilize and bottle it.
[0056] Optionally, the added amount of pectinase is 2.5 g / L, and the enzymolysis is carried out at 25° for 4 hours.
[0057] Optionally, the step of clarifying to obtain clarified citrus juice comprises: adding 1.5 g / L bentonite, 1.0 g / L diatomaceous earth and 0.002 g / L cross-linked polyvinyl pyrrolidone to the enzymatic hydrolyzate in sequence, treating at 25° C. for 8 hours, and removing the supernatant to obtain clarified citrus juice.
[0058] Optionally, the step of successively adding non-brewer's yeast JW14 and brewer's yeast DV10 to the clarified citrus juice includes: first adding a total amount of 0.2 / gL of the non-brewer's yeast JW14 to the clarified citrus juice, and fermenting at a constant temperature of 20°C, and after 48 hours, adding 0.2g / L of brewer's yeast DV10, and fermenting at a constant temperature of 20°C, wherein the addition ratio of the non-brewer's yeast JW14 and brewer's yeast DV10 is 1:1.
[0059] Optionally, the step of clarifying to obtain citrus wine comprises: adding 1 g / L bentonite, 0.8 g / L diatomaceous earth and 0.002 g / L cross-linked polyvinyl pyrrolidone to the citrus wine in sequence, treating at 25° C. for 6 hours, and removing the supernatant to obtain the citrus wine.
[0060] Optionally, the step of accelerating the aging of citrus wine by microwave and irradiation treatment includes: accelerating the aging of citrus wine by microwave, with a microwave power of 400 W and a microwave time of 4 min; and post-irradiation accelerating the aging of citrus wine, with an irradiation dose of 800 Gy.
[0061] Optionally, the step of adding a composite clarifier to gelatinize comprises: adding 0.18 g / L agar and 1.4 g / L gelatin, and 0.98 g / L bentonite in sequence, stirring for 20 to 30 minutes, and sealing and storing at 2° C. for 4 days.
[0062] Optionally, the steps of filtering the citrus wine after gelling, sterilizing and bottling include: selecting a 0.45 μm pore size filter element to filter the citrus wine after gelling; adding 40 mg / L sulfur dioxide to the filtered citrus wine, adjusting the taste with potassium bicarbonate or citric acid, and then sterilizing and bottling.
[0063] Comparative Example 1 (1) Select fresh, ripe, and non-rotten citrus fruits, wash, peel, and pulp them to obtain citrus pulp, add pectinase to the citrus pulp for enzymolysis, and then clarify to obtain citrus clarified juice; (2) Sample and test the total sugar content of citrus clarified juice, add fructose-glucose syrup to adjust the total sugar content of citrus clarified juice to 20%, test the pH value of citrus clarified juice, add potassium bicarbonate or citric acid to adjust the pH value to 3.7, and finally add 80 mg / L of potassium metabisulfite, stir well, and let it stand and seal for 12 hours; (3) Add 0.2 g / L of fruit wine yeast DV10 to the clarified citrus juice, and ferment at a constant temperature of 20°C. When the total sugar content is lower than 4 g / L, stop the fermentation. (4) Add 1 g / L naringinase to the fermentation broth, react for 60 min, and then clarify to obtain citrus wine; (5) Using microwave and irradiation treatment to accelerate citrus wine aging; (6) After aging, the wine is centrifuged to obtain the supernatant, a composite clarifier is added to remove the glue, and the wine is sealed and stored after stirring; (7) Filter the citrus wine, sterilize and bottle it.
[0064] Optionally, the added amount of pectinase is 2.5 g / L, and the enzymolysis is carried out at 25° for 4 hours.
[0065] Optionally, the step of clarifying to obtain clarified citrus juice comprises: adding 1.5 g / L bentonite, 1.0 g / L diatomaceous earth and 0.002 g / L cross-linked polyvinyl pyrrolidone to the enzymatic hydrolyzate in sequence, treating at 25° C. for 8 hours, and removing the supernatant to obtain clarified citrus juice.
[0066] Optionally, the step of clarifying to obtain citrus wine comprises: adding 1 g / L bentonite, 0.8 g / L diatomaceous earth and 0.002 g / L cross-linked polyvinyl pyrrolidone to the citrus wine in sequence, treating at 25° C. for 6 hours, and removing the supernatant to obtain the citrus wine.
[0067] Optionally, the step of accelerating the aging of citrus wine by microwave and irradiation treatment includes: accelerating the aging of citrus wine by microwave, with a microwave power of 400 W and a microwave time of 4 min; and post-irradiation accelerating the aging of citrus wine, with an irradiation dose of 800 Gy.
[0068] Optionally, the step of adding a composite clarifier to gelatinize comprises: adding 0.18 g / L agar and 1.4 g / L gelatin, and 0.98 g / L bentonite in sequence, stirring for 20 to 30 minutes, and sealing and storing at 2° C. for 4 days.
[0069] Optionally, the steps of filtering the citrus wine after gelling, sterilizing and bottling include: selecting a 0.45 μm pore size filter element to filter the citrus wine after gelling; adding 40 mg / L sulfur dioxide to the filtered citrus wine, adjusting the taste with potassium bicarbonate or citric acid, and then sterilizing and bottling.
[0070] According to conventional methods, some indicators of the citrus wines prepared in Examples 1 to 3 of the present invention and Comparative Example 1 were tested, and the test results are shown in the following table: From the test results of Examples 1 to 3 and Comparative Example 1, it can be seen that the JW14+DV10 mixed fermentation method of the present invention has better index parameters than the existing single fermentation method (fruit wine yeast DV10), and it has better fruit wine taste and flavor, and the clarity of citrus wine brewed by mixed fermentation is much higher than the clarity of citrus wine brewed by single fermentation.
[0071] In summary, the present invention can remove precipitates or suspended matter, rough tannins, pectin, protein, polysaccharides and peculiar smells through multiple clarification treatments, and can improve the clarity, stability and taste of the wine. By adding sterilizing substances after juice extraction and before bottling, the loss of nutrients such as vitamin C caused by excessive oxidation can be prevented, and bacterial infection can be avoided. The mixed fermentation method of the combination of non-brewer yeast JW14 and brewer's yeast DV10 can make the brewed citrus wine have high clarity, refreshing taste, rich aroma, citrus fruit aroma and fermented wine aroma, and the aroma of the fermented fruit wine is rich in variety, high in content, and has a good taste and flavor. The fermented wine can be debittered by the naringinase used, and the debittering effect is good. The use of microwave and irradiation combined with aging treatment can accelerate the aging of citrus wine, reduce the natural aging time, improve production efficiency, and have a better taste and flavor.
[0072] The above description is only a specific implementation of the present application, so that those skilled in the art can understand or implement the present application. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein can be implemented in other embodiments without departing from the spirit or scope of the present application. Therefore, the present application will not be limited to the embodiments shown herein, but will conform to the widest range consistent with the principles and novel features applied for herein.
Claims
1. A citrus wine fermentation method, characterized in that: The following steps are involved: S1, selecting fresh, ripe, non-rotten citrus fruits, washing, peeling and beating to obtain citrus pulp, adding pectinase to the citrus pulp for enzymolysis, and then clarifying to obtain citrus clarified juice; S2. Sample and test the total sugar content of citrus clarified juice, add fructose syrup to adjust the total sugar content of citrus clarified juice to 16%~20%, test the pH value of citrus clarified juice, add potassium bicarbonate or citric acid to adjust the pH value to 3.6~3.8, and finally add 70~90 mg / L of potassium metabisulfite, stir well, and let it stand and seal for 11~13 hours; S3, adding non-brewer's yeast JW14 and brewer's yeast DV10 to the clarified citrus juice, fermenting at a constant temperature of 20°C, and stopping the fermentation when the total sugar content is lower than 4g / L; S4, adding 0.8-1 g / L naringinase to the fermentation broth, reacting for 50-60 min, and then clarifying to obtain citrus wine; S5, using microwave and irradiation treatment to accelerate citrus wine aging; S6. After aging, the wine is centrifuged to obtain the supernatant, a composite clarifier is added to remove the glue, and the wine is sealed and stored after stirring; S7. Filter the citrus wine after degumming, sterilize and bottle it.
2. The preparation method according to claim 1, characterized in that: The added amount of pectinase is 2.5g / L, and the enzymolysis is carried out for 3.5~4.5h at 25°.
3. The preparation method according to claim 1, characterized in that: The step of clarifying to obtain clarified citrus juice comprises: 1.5 g / L bentonite, 1.0 g / L diatomaceous earth and 0.002 g / L cross-linked polyvinyl pyrrolidone were added to the enzymatic hydrolysate in sequence, and after treating at 22-25°C for 7-8 hours, the supernatant was removed to obtain clarified citrus juice.
4. The preparation method according to claim 1, characterized in that: The steps of adding non-saccharomyces cerevisiae JW14 and saccharomyces cerevisiae DV10 to citrus clarified juice in sequence include: First, a total amount of 0.2-0.4 g / L of the non-brewer's yeast JW14 is added to the clarified citrus juice, and the mixture is fermented at a constant temperature of 20° C. After 45-50 hours, 0.2-0.4 g / L of brewer's yeast DV10 is added, and the mixture is fermented at a constant temperature of 20° C. The addition ratio of the non-brewer's yeast JW14 to brewer's yeast DV10 is 1:
1.
5. The preparation method according to claim 4, characterized in that: The steps of adding non-saccharomyces cerevisiae JW14 and saccharomyces cerevisiae DV10 to citrus clarified juice in sequence include: First, 0.2 g / L of the non-brewer's yeast JW14 was added to the clarified citrus juice, and the mixture was fermented at a constant temperature of 20° C. After 48 hours, 0.2 g / L of brewer's yeast DV10 was added, and the mixture was fermented at a constant temperature of 20° C.
6. The preparation method according to claim 4, characterized in that: The steps of adding non-saccharomyces cerevisiae JW14 and saccharomyces cerevisiae DV10 to citrus clarified juice in sequence include: First, 0.4 g / L of the non-brewer's yeast JW14 was added to the clarified citrus juice, and the mixture was fermented at a constant temperature of 20° C. After 48 hours, 0.4 g / L of brewer's yeast DV10 was added, and the mixture was fermented at a constant temperature of 20° C.
7. The preparation method according to claim 1, characterized in that: The step of clarifying and preparing citrus wine comprises: 1 g / L bentonite, 0.8 g / L diatomaceous earth and 0.002 g / L cross-linked polyvinyl pyrrolidone were added to the citrus wine in sequence, and after being treated at 22-25°C for 5-6 hours, the supernatant was removed to obtain the citrus wine.
8. The preparation method according to claim 1, characterized in that: The step of accelerating the aging of citrus wine by microwave and irradiation treatment comprises: Microwave was used to accelerate the aging of citrus wine, with microwave power of 400W and microwave time of 4-6min; Post-irradiation accelerates the aging of citrus wine, with an irradiation dose of 600~800Gy.
9. The preparation method according to claim 1, characterized in that: The step of adding a composite clarifier to perform glue treatment comprises: Add 0.18 g / L agar, 1.4 g / L gelatin and 0.98 g / L bentonite in sequence, stir for 20-30 min, seal and store at 0-2°C for 4-5 days.
10. The preparation method according to claim 1, characterized in that: The steps of filtering the de-gelled citrus wine, sterilizing and bottling the wine include: Select a filter element with a pore size of 0.40-0.50 μm to filter the citrus wine after gelling; 40 mg / L sulfur dioxide is added to the filtered citrus wine, and the taste is adjusted with potassium bicarbonate or citric acid, and then sterilized and bottled.