Wine or fruit wine fermentation nutritional agent and application thereof

Abstract

The invention relates to the technical field of food processing, in particular to a grape wine or fruit wine fermentation nutritional agent and application thereof. The invention provides a grape wine or fruit wine fermentation nutritional agent which comprises the following components in percentage by weight: 85-99% of glutathione-containing yeast product and 1-15% of cellulose and / or cellulose derivatives. The yeast product and cellulose substances have an adsorption effect, can adsorb harmful substances such as medium-chain fatty acid generated in the yeast fermentation process, provides crystal nucleuses for release of carbon dioxide and accelerates release of carbon dioxide, and the more carbon dioxide is dissolved in the fermentation process, the more acid is, and the greater the damage to yeast is. According to the invention, the content of solids in the grape juice is improved and a carrier is provided for uniform distribution of yeast by utilizing the synergistic interaction of a yeast product and cellulose substances, and meanwhile, the fermentation nutritional agent disclosed by the invention can reduce the damage of harmful substances generated in the fermentation process, improve the fermentation environment and improve the fermentation effect.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a wine or fruit wine fermentation nutrient agent and application thereof. Background Art

[0002] The quality of wine determines the development of wine enterprises, and winemaking determines the quality of wine. In the winemaking process, many factors affect the quality of the final wine. The main microorganism in winemaking is yeast. The health of yeast is the key to successful fermentation. Yeast needs various nutrients during fermentation, and the nutrients in different grapes are different. Nitrogen is the main nutrient for yeast and one of the nutrients necessary for yeast growth and fermentation. It accounts for 12% of the dry weight of yeast. Nitrogen is the main element that constitutes proteins, enzymes and nucleic acids in yeast cells, and has a vital impact on yeast biological physiological metabolism.

[0003] In addition to nitrogen nutrition, yeast also requires various trace elements, especially some long-chain fatty acids and sterols, which are mainly distributed in grape skins.

[0004] Grape juice is fermented when making white wine or rosé wine. The solids in the grape juice affect the quality of winemaking. A high solid content leads to poor flavor of the wine, so clarification is required before fermentation. After the grape juice is clarified, the solid content in the grape juice decreases. The solids in the grape juice contain nitrogen-containing substances and lipids that can be used by yeast, especially long-chain fatty acids and sterols. At the same time, over-clarified grape juice causes the carbon dioxide produced during the wine fermentation process to not overflow in time, thereby causing damage to the yeast, thus affecting the speed of alcohol fermentation and the types and quantities of flavor substances.

[0005] The quality of wine is also affected by oxygen, which is a substance required for yeast growth, but oxygen causes oxidation of grape juice or wine, especially browning of grape juice or wine. Browning is an oxidation process that occurs during the winemaking process, affecting the aroma, color and sensory properties of the wine.

[0006] The common method to solve the problem of nutritional deficiency in grape juice caused by over-clarification is to add some insoluble substances from the grape clarification process to the grape juice. However, the composition of these substances is uncertain and it is easy to cause the formation of other undesirable flavor substances.

[0007] The main way to solve the oxidation problem in grape juice is to add sulfur dioxide, which is harmful to human health.

[0008] Fruit wine refers to alcoholic beverages made from fruits other than grapes through fermentation, partial fermentation and other processes. The brewing method of fruit wine is basically the same as that of wine, that is, crushing the fruit, squeezing the juice, adding yeast for fermentation, so the same problems exist in the fermentation process of wine. Summary of the invention

[0009] The technical problem to be solved by the present invention is: the problem of yeast fermentation nutrient deficiency, aroma loss and color browning caused by solid reduction and juice oxidation during the fermentation process of wine or fruit wine.

[0010] To achieve the above object, the present invention provides the following technical solutions:

[0011] In a first aspect, the present invention provides a wine or fruit wine fermentation nutrient agent, which comprises, by weight percentage, 85%-99% of a glutathione-containing yeast product and 1%-15% of cellulose and / or a cellulose derivative.

[0012] In one embodiment of the present invention, the glutathione-containing yeast product has a content of 85-95%, and the cellulose and / or cellulose derivative has a content of 5-15%; preferably, the glutathione-containing yeast product has a content of 85-90%, and the cellulose and / or cellulose derivative has a content of 10-15%.

[0013] In one embodiment of the present invention, the wine or fruit wine fermentation nutrient further comprises optional components, wherein the optional components comprise 0-2% B vitamins and / or 0-7% minerals; preferably, the optional components comprise 0.01%-2% B vitamins and 1-7% minerals.

[0014] In one embodiment of the present invention, the glutathione-containing yeast product is selected from one or more of glutathione-containing inactive yeast, glutathione-containing autolyzed yeast and glutathione-containing yeast extract, preferably glutathione-containing inactive yeast; preferably, the glutathione content of the glutathione-containing yeast product is 2-15wt%.

[0015] In one embodiment of the present invention, the cellulose and / or cellulose derivatives include one or more of microcrystalline cellulose, sodium carboxymethyl cellulose or hydroxypropyl methyl cellulose, preferably microcrystalline cellulose.

[0016] In one embodiment of the present invention, the B vitamins include one or more of vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, inositol and biotin;

[0017] Preferably, measured in weight percentage of the fermentation nutrient, the B vitamins include 0-0.12wt% vitamin B1, 0-0.4wt% vitamin B2, 0-0.4wt% vitamin B3, 0-0.4wt% vitamin B5, 0-0.4wt% vitamin B6, 0-0.5wt% inositol and 0-0.5wt% biotin; preferably, the B vitamins include 0.1-0.12wt% vitamin B1, 0.16-0.4wt% vitamin B2, 0.36-0.4wt% vitamin B3, 0.24-0.4wt% vitamin B5, 0.12-0.4wt% vitamin B6 and 0-0.3wt% biotin.

[0018] In one embodiment of the present invention, the mineral is selected from one or more salts containing magnesium, manganese or zinc;

[0019] Preferably, the mineral is selected from one or more of magnesium sulfate, manganese sulfate or zinc sulfate.

[0020] In a second aspect, the present invention provides the use of the above-mentioned fermentation nutrient in the process of preparing wine or fruit wine; preferably, the amount of the fermentation nutrient in the fermentation of wine or fruit wine is 0.2-0.5 g / L based on the volume of grape juice or fruit juice.

[0021] In one embodiment of the present invention, the fermentation nutrient is used to improve the fermentation performance and / or aroma and color of wine or fruit wine; preferably, the fermentation nutrient is used to improve the aroma and color of wine.

[0022] In a third aspect, the present invention also provides a method for protecting the aroma and / or color of wine or fruit wine using the above-mentioned fermentation nutrient agent. During the preparation process of the wine or fruit wine, the above-mentioned fermentation nutrient agent is introduced into the grape juice or fruit juice before the start of the alcohol fermentation step, in the early stage of fermentation, during fermentation or after fermentation.

[0023] In a fourth aspect, the present invention also provides a wine or fruit wine prepared using the above fermentation nutrient.

[0024] In a fifth aspect, the present invention also provides the use of a glutathione-containing yeast product in combination with cellulose and / or cellulose derivatives for improving the fermentation performance and / or aroma and / or color of grapes or fruit wine.

[0025] The beneficial effects of the present invention are as follows:

[0026] (1) Yeast products and cellulose-based substances have an adsorption effect and can adsorb harmful substances such as medium-chain fatty acids produced during yeast fermentation. At the same time, they provide nuclei for the release of carbon dioxide and accelerate the release of carbon dioxide. The more carbon dioxide dissolves during fermentation, the more acidic it becomes, and the greater the damage to yeast. Therefore, the fermentation nutrient of the present invention can reduce the damage caused by harmful substances produced during the fermentation process.

[0027] (2) The fermentation nutrient agent of the present invention utilizes the synergistic effect of yeast products and cellulose substances to improve the solid content in grape juice and provide a carrier for the uniform distribution of yeast. At the same time, the fermentation nutrient agent of the present invention can accelerate the release of carbon dioxide, reduce the damage of harmful substances generated during the fermentation process, improve the fermentation environment, and enhance the fermentation effect.

[0028] (3) Adding the fermentation nutrient of the present invention in the late fermentation stage can increase the glutathione content in the wine, protect the aroma and color of the wine, and extend the shelf life of the wine. DETAILED DESCRIPTION

[0029] In order to make the purpose, technical scheme and technical effect of the embodiments of the present invention clearer, the technical scheme in the embodiments of the present invention is described clearly and completely. The embodiments described below are part of the embodiments of the present invention, not all of them. In combination with the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0030] White wine and rosé wine are fermented with clarified grape juice. Over-clarified grape juice lacks nutrients, especially lipids. The lipids in grapes are mainly found in the grape skins, and these lipids include long-chain unsaturated fatty acids and sterols. Unsaturated fatty acids and sterols are important substances that constitute the yeast cell membrane, maintaining the fluidity of the membrane and the activity of the transport proteins on the membrane. Yeast itself needs oxygen to synthesize unsaturated fatty acids and sterols, but yeast lacks oxygen during the fermentation of wine. Therefore, it is easy to lack lipids in the fermentation of white wine and rosé wine, resulting in incomplete fermentation.

[0031] In a first aspect, in a specific embodiment of the present invention, the present invention provides a fermentation nutrient for protecting the aroma and / or color of wine or fruit wine, comprising 85%-99% glutathione-containing yeast products, 1%-15% cellulose and / or cellulose derivatives, and the sum of the weight percentages of each component is 100%.

[0032] In the present invention, the yeast product containing glutathione includes but is not limited to one or more of inactive yeast containing glutathione, autolyzed yeast containing glutathione, and yeast extract containing glutathione, preferably inactive yeast containing glutathione; preferably, the content of glutathione in the glutathione-containing yeast product is 2-15wt%.

[0033] It should be noted that the fruit wine described in the present invention refers to an alcoholic beverage brewed using fruits other than grapes as raw materials using a fermentation process, wherein the raw materials of the fruit wine include but are not limited to one or more of apples, pears, cherries, plums or kiwis.

[0034] Yeast products are rich in nitrogen nutrients, long-chain fatty acids, sterols and other substances. The glutathione in yeast products containing glutathione has an antioxidant effect, which can prevent the oxidation of polyphenols in grape juice, prevent the occurrence of browning of wine, and enhance the aroma of wine.

[0035] Glutathione is a small molecule polypeptide that exists in plants and microorganisms. It plays an important antioxidant role in wine. It has the ability to remove o-quinones in grape juice or wine. O-quinones are produced by the oxidation of phenolic substances in grape juice and are the main cause of color browning and aroma loss. Glutathione is a more effective antioxidant than ascorbic acid. The –SH group in glutathione reacts with o-quinone to form 2-(S)-glutathionyl caffeic acid, also known as grape reaction product (GRP). This product can inhibit further oxidation by grape polyphenol oxidase. In this way, GSH captures o-quinone to form a colorless compound, preventing the formation of brown aggregates. Therefore, GSH can prevent the browning of grape mash.

[0036] In addition to preventing the browning of grape juice, GSH can also compete with thiols in grapes for o-quinones, thereby protecting the typical aroma of certain grapes.

[0037] Adding yeast products to fermented grape juice can not only provide nutrients for yeast growth but also increase the solid content in the grape juice and enhance the release of carbon dioxide.

[0038] In the present invention, cellulose and / or cellulose derivatives include but are not limited to one or more of microcrystalline cellulose, sodium carboxymethyl cellulose or hydroxypropyl methyl cellulose, preferably microcrystalline cellulose; preferably, the cellulose and / or cellulose derivatives of the present invention are food grade, and are prepared from α-cellulose pulp of fibrous plants, and are purified and mechanically crushed to obtain food grade cellulose, or are treated to partially depolymerize cellulose, and then the non-crystalline part is removed and purified to obtain food grade microcrystalline cellulose, or are modified sodium carboxymethyl cellulose or other cellulose derivatives, which cannot be used by microorganisms and have stable properties. Adding cellulose to wine fermentation can increase the solid content in grape juice; although cellulose and / or cellulose derivatives cannot provide the nutrients required for yeast growth, the porous surface of cellulose and / or cellulose derivatives interacts with the insoluble substances in the yeast product to accelerate the release of carbon dioxide produced during the fermentation process, prevent the accumulation of carbon dioxide in the wine fermentation liquid from affecting the activity of the yeast, and thus improve the fermentation environment.

[0039] In some embodiments of the present invention, the content of the glutathione-containing yeast product in the fermentation nutrient is 85wt%, 86wt%, 87wt%, 88wt%, 89wt%, 90wt%, 91wt%, 92wt%, 93wt%, 94wt%, 95wt%, 96wt%, 97wt%, 98wt% or 99wt%, or is within the numerical range consisting of any two of the above specific values ​​as endpoints. In some embodiments, the content of the glutathione-containing yeast product in the fermentation nutrient can be 85-95wt% or 85-90wt%. It should be understood that in a specific embodiment, any of the above ranges can be combined with any range of other components, as long as the fermentation nutrient with the desired performance of the present invention can be obtained.

[0040] In some embodiments of the present invention, the content of cellulose and / or cellulose derivatives in the fermentation nutrient is 1wt%, 2wt%, 3wt%, 4wt%, 5wt%, 6wt%, 7wt%, 8wt%, 9wt%, 10wt%, 11wt%, 12wt%, 13wt%, 14wt% or 15wt%, or is within the numerical range consisting of any two of the above specific values ​​as endpoints. In some embodiments, the content of cellulose and / or cellulose derivatives in the fermentation nutrient can be 5-15wt% or 10-15wt%. It should be understood that in a specific embodiment, any of the above ranges can be combined with any range of other components, as long as the fermentation nutrient with the desired performance of the present invention can be obtained.

[0041] In the present invention, the optional components include 0-2wt% B vitamins and / or 0-7wt% minerals, wherein the B vitamins include but are not limited to one or more of vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, inositol and biotin. B vitamins are trace elements required for yeast growth and enhance the activity and vitality of yeast. Preferably, measured in weight percentage of the fermentation nutrient, the B vitamins include 0-0.12wt% vitamin B1, 0-0.4wt% vitamin B2, 0-0.4wt% vitamin B3, 0-0.4wt% vitamin B5, 0-0.4wt% vitamin B6, 0-0.5wt% inositol and 0-0.5wt% biotin; preferably, the B vitamins include 0.1-0.12wt% vitamin B1, 0.16-0.4wt% vitamin B2, 0.36-0.4wt% vitamin B3, 0.24-0.4wt% vitamin B5, 0.12-0.4wt% vitamin B6 and 0-0.3wt% biotin.

[0042] In the present invention, minerals include but are not limited to one or more of magnesium sulfate, manganese sulfate and zinc sulfate, preferably magnesium sulfate. During the growth of yeast, minerals serve as functional substances to provide biologically active centers for yeast. For example, magnesium ion concentration may directly affect the growth rate of yeast and the rate of sugar degradation, and magnesium ions play an important role in protecting cells from stress factors and can improve yeast tolerance to alcohol.

[0043] In some embodiments of the present invention, the optional components include 0.01%-2% B vitamins and 1-7% minerals; preferably, the optional components include 1%-2% B vitamins and 1-7% minerals.

[0044] The wine or fruit wine fermentation nutrient agent of the present invention can improve the fermentation environment of over-clarified grape juice. The inactive yeast and autolytic yeast are not completely dissolved yeast products, which can increase the turbidity of the grape juice and provide nutrition for the yeast, thereby increasing the speed of alcohol fermentation.

[0045] In a second aspect, the present invention provides the use of the above-mentioned wine or fruit wine fermentation nutrient agent in the wine or fruit wine preparation process. Preferably, the fermentation nutrient agent is used in the wine or fruit wine preparation process in an amount of 0.2-0.5 g / L based on the volume of grape juice or fruit juice.

[0046] In the process of preparing grape wine or fruit wine, the position of adding the fermentation nutrient is not particularly limited, and it can be added before the alcohol fermentation step, in the early stage of fermentation, during fermentation or after fermentation.

[0047] In one embodiment of the present invention, the fermentation nutrient is used to improve the fermentation performance and / or aroma and color of wine or fruit wine; preferably, the fermentation nutrient is used to improve the aroma and color of wine.

[0048] In a third aspect, the present invention also provides a method for protecting the aroma and / or color of wine or fruit wine using the above-mentioned fermentation nutrient, comprising introducing the above-mentioned fermentation nutrient into grape juice or fruit juice before the start of the alcohol fermentation step, in the early stage of fermentation, during fermentation or after the preparation process of the wine or fruit wine.

[0049] In a fourth aspect, the present invention also provides a wine or fruit wine prepared using the above fermentation nutrient.

[0050] In a fifth aspect, the present invention also provides the use of a compound of glutathione and cellulose for improving the aroma and / or color of fruit wine.

[0051] In order to facilitate the understanding of the technical solution of the present invention, the technical solution of the present invention is further described below in conjunction with specific experimental examples.

[0052] The raw materials and their sources used in the examples and comparative examples of the present invention are shown in Table 1.

[0053] Table 1 Raw materials used in the examples of the present invention and the comparative examples

[0054]

[0055]

[0056] Example 1

[0057] Weigh 90 g of glutathione-containing inactive yeast FN401-GH and 10 g of microcrystalline cellulose, and mix them evenly to obtain a fermentation nutrient agent 1.

[0058] Example 2

[0059] Weigh 85 g of glutathione-containing inactive yeast FN401-GH and 15 g of microcrystalline cellulose, and mix them evenly to obtain fermentation nutrient agent 2.

[0060] Example 3

[0061] Weigh 95 g of glutathione-containing inactive yeast FN401-GH and 5 g of microcrystalline cellulose, and mix them evenly to obtain fermentation nutrient agent 3.

[0062] Example 4

[0063] Weigh 42.5 g of inactive yeast FN401-GH containing glutathione, 42.5 g of yeast extract FN502-GH15 g containing glutathione, 9 g of microcrystalline cellulose, 0.12 g of vitamin B1, 0.36 g of vitamin B3, 0.24 g of vitamin B5, 0.16 g of vitamin B2, 0.12 g of vitamin B6, and 5 g of magnesium sulfate, and mix well to obtain fermentation nutrient agent 4.

[0064] Example 5

[0065] Weigh 45g of inactive yeast containing glutathione FN401-GH, 45g of yeast extract containing glutathione FN502-GH, and 10g of microcrystalline cellulose, and mix them evenly to obtain fermentation nutrient 5.

[0066] Example 6

[0067] Weigh 45 g of glutathione-containing inactive yeast FN401-GH, 45 g of glutathione-containing yeast extract FN502-GH, 9 g of microcrystalline cellulose, 0.12 g of vitamin B1, 0.36 g of vitamin B3, 0.24 g of vitamin B5, 0.16 g of vitamin B2, and 0.12 g of vitamin B6, and mix them evenly to obtain fermentation nutrient agent 6.

[0068] Example 7

[0069] Weigh 30 g of glutathione-containing inactive yeast FN401-GH, 55 g of glutathione-containing yeast extract FN502-GH, 7.9 g of microcrystalline cellulose, 0.1 g of biotin, and 7 g of magnesium sulfate, and mix them evenly to obtain fermentation nutrient agent 7.

[0070] Example 8

[0071] Weigh 60 g of glutathione-containing inactive yeast FN401-GH, 30 g of glutathione-containing yeast extract FN502-GH, 7 g of sodium carboxymethyl cellulose, 0.1 g of vitamin B1, 0.3 g of vitamin B2, 0.4 g of vitamin B3, 0.4 g of vitamin B5, 0.4 g of vitamin B6, 0.3 g of biotin, and 1 g of zinc sulfate, and mix well to obtain fermentation nutrient agent 8.

[0072] Experimental Example 1

[0073] The fermentation test was carried out using TripleM simulated juice to simulate white wine. The formula of TripleM medium is:

[0074] Ergostock: 12.5 mL Tween80, 37.5 mL 95% ethanol, 0.125 g ergosterol,

[0075] Solution A: Add 120g glucose, 120g fructose, and 4mL ergostock to 375mL deionized water, dissolve and add deionized water to make up to 500mL;

[0076] Solution B: Add 6 gL (+) tartaric acid, 3 gL (-) malic acid, and 0.5 g citric acid to 250 mL deionized water;

[0077] Solution C: Add 1.7 g YNB, 6 mg inositol, 0.2 g anhydrous calcium chloride, 12.2 mg tyrosine, 118.8 mg tryptophan, 21.67 mg isoleucine, 29.47 mg aspartic acid, 79.8 mg glutamic acid, 248 mg arginine, 32.1 mg leucine, 50.3 mg threonine, 12.1 mg glycine, 334.7 mg glutamine, 96.2 mg alanine, 29.5 mg valine, 20.8 mg methionine, 25.1 mg phenylalanine, 52 mg serine, 21.7 mg histidine, 11.3 mg lysine, 8.7 mg cysteine, 405.8 mg proline, and 400 mg diammonium hydrogen phosphate to 250 mL deionized water.

[0078] After A, B, and C are mixed, the pH is adjusted to 3.5 with 4 mol / L potassium hydroxide, and sterilized by filtration with a 0.22 μm filter membrane. Use immediately after preparation.

[0079] Inoculate Angel wine yeast CECA (Angel Yeast Co., Ltd.) into

[0080] The inoculation amount in a 500mL TripleM simulated juice flask was 0.2g / L. Nutrients were added immediately after yeast inoculation and no nutrients were added as a control. The culture was carried out in an incubator at 25°C, and the fermentation progress was monitored by the CO2 weight loss method (weighing every 24 hours). The fermentation was considered to be complete when the weight loss of each bottle was about 0.5g. The sugar content of the fermentation was 240g / L, and the mass content of nitrogen assimilable by yeast in the TripleM simulated juice was 220ppm.

[0081] Treatment 1: The added nutrient was fermentation nutrient agent 1, and the added amount was 0.3 g / L;

[0082] Treatment 2: The added nutrient was glutathione-containing inactive yeast FN401GH, and the added amount was 0.3 g / L;

[0083] Treatment 3: The added nutrient was microcrystalline cellulose, and the added amount was 0.3 g / L;

[0084] Treatment 4: The added nutrient was glutathione-containing inactive yeast FN401GH, and the added amount was 0.255 g / L;

[0085] Treatment 5: The added nutrient was microcrystalline cellulose, and the added amount was 0.045 g / L;

[0086] Treatment 6: No nutrients added after yeast inoculation

[0087] The results are shown in Table 2:

[0088] Table 2 Results of cumulative weight loss of carbon dioxide (g / L)

[0089]

[0090]

[0091] TripleM simulated juice is clarified juice, similar to the clarified grape juice used for fermentation of white wine or rosé wine. TripleM simulates the fermentation of clarified white wine. Generally, the turbidity of grape juice is >80NTU, and the turbidity <50NTU will affect the fermentation of wine. Experimental Example 1 simulates the extreme environment of clear juice fermentation of white wine / or rosé wine. Inactive yeast is a yeast extinguished by heat, containing insoluble yeast cells, which can increase the turbidity of grape juice. Microcrystalline cellulose is also a type of insoluble macromolecule, and microcrystalline cellulose has the function of helping suspension. The two insoluble substances can help active yeast to suspend during fermentation, and the insoluble particles in grape juice are conducive to the release of carbon dioxide produced by yeast. Carbon dioxide is a soluble gas. In the state of water-soluble solution, it forms carbonic acid. Carbonic acid is an acidic substance, which causes the pH to drop. The pH drop affects yeast fermentation.

[0092] As shown in Table 2, the results of treatment 2 and treatment 3 show that both inactive yeast and microcrystalline cellulose have the effect of improving the fermentation environment and promoting fermentation. The results of treatment 1, treatment 2 and treatment 3 show that the fermentation improvement effect of microcrystalline cellulose and yeast together is better than the results of using inactive yeast and microcrystalline cellulose alone.

[0093] In addition, treatment 4 only added glutathione-containing inactive yeast FN401GH, the addition amount was 0.255 g / L, and the cumulative weight loss of carbon dioxide increased by 12.5 g / L after 16 days of fermentation compared with treatment 6. Treatment 5 only added microcrystalline cellulose, the addition amount was 0.045 g / L, and the cumulative weight loss of carbon dioxide increased by 5.97 g / L after 16 days of fermentation compared with treatment 6. Treatment 1 added fermentation nutrient 1, the addition amount was 0.3 g / L, which contained 0.255 g / L of glutathione-containing inactive yeast FN401GH and 0.045 g / L of microcrystalline cellulose. Compared with treatment 6, the cumulative weight loss of carbon dioxide increased by 21.74 g / L after 16 days of fermentation, which was greater than the sum of the cumulative weight loss increases of carbon dioxide in treatments 4 and 5. Therefore, the present invention has a synergistic effect by combining the glutathione-containing yeast product with cellulose and / or a cellulose derivative, accelerates the release of carbon dioxide, and improves the fermentation environment.

[0094] Experimental Example 2

[0095] The fermentation test was carried out using TripleM simulated juice to simulate white wine. The TripleM culture medium formula was the same as that in Experimental Example 1.

[0096] Angel wine yeast RV100 (Angel Yeast Co., Ltd.) was inoculated into a triangular flask filled with TripleM simulated juice at an inoculation amount of 0.2 g / L. Nutrients were added immediately after yeast inoculation and no nutrients were added as a control. The culture was incubated in an incubator at 24°C, and the fermentation progress was monitored by the CO2 weight loss method (weighing every 24 hours). The fermentation was considered to be complete when the weight loss of each bottle was about 0.5 g. The sugar content of the fermentation was 270 g / L, and the mass content of yeast assimilable nitrogen in the TripleM simulated juice was 220 ppm.

[0097] Treatment 1: The added nutrient was fermentation nutrient agent 1, and the added amount was 0.4 g / L;

[0098] Treatment 2: The added nutrient was fermentation nutrient agent 2, and the added amount was 0.4 g / L;

[0099] Treatment 3: The added nutrient was fermentation nutrient agent 3, and the added amount was 0.4 g / L;

[0100] Treatment 4: The added nutrient was glutathione-containing inactive yeast FN401GH, and the added amount was 0.4 g / L;

[0101] Treatment 5: No nutrients were added after yeast inoculation. The results are shown in Table 3:

[0102] Table 3 Cumulative weight loss of carbon dioxide (g / L) results

[0103]

[0104]

[0105] As shown in Table 3, the composition of the present invention has the effect of improving the fermentation environment and promoting fermentation. Compared with using the inactive yeast containing glutathione alone, the weight loss of carbon dioxide in the fermentation process of the composition of the present invention is greater, and the fermentation effect is better.

[0106] Experimental Example 3

[0107] The fermentation test was carried out using TripleM simulated juice to simulate white wine. The TripleM culture medium formula was the same as that in Experimental Example 1.

[0108] Angel wine yeast BV818 (Angel Yeast Co., Ltd.) was inoculated into a triangular flask filled with TripleM simulated juice at an inoculation amount of 0.25 g / L. Nutrients were added immediately after yeast inoculation and no nutrients were added as a control. The culture was incubated in an incubator at 24°C, and the fermentation progress was monitored by the CO2 weight loss method (weighing every 24 hours). The fermentation was considered to be complete when the weight loss of each bottle was about 0.5 g. The sugar content of the fermentation was 270 g / L, and the mass content of yeast assimilable nitrogen in the TripleM simulated juice was 220 ppm.

[0109] Treatment 1: The added nutrient was fermentation nutrient agent 4, and the added amount was 0.4 g / L;

[0110] Treatment 2: The added nutrient was fermentation nutrient agent 5, and the added amount was 0.4 g / L;

[0111] Treatment 3: The added nutrient was fermentation nutrient agent 6, and the added amount was 0.4 g / L;

[0112] Treatment 4: The added nutrient was fermentation nutrient agent 7, and the added amount was 0.4 g / L;

[0113] Treatment 5: The added nutrient was fermentation nutrient agent 8, and the added amount was 0.4 g / L;

[0114] Treatment 6: No nutrients were added after yeast inoculation.

[0115] The results are shown in Table 4:

[0116] Table 4 Cumulative weight loss of carbon dioxide (g / L) results

[0117]

[0118]

[0119] As shown in Table 4, compared with treatment 2, vitamins were added to the fermentation nutrient in treatment 3, the weight loss of carbon dioxide during fermentation was higher than that in treatment 2, and the fermentation effect was better. Although the vitamin concentration in grape juice can usually meet the needs of yeast growth, vitamins may be preferentially absorbed by other harmful bacteria, resulting in the metabolic growth of brewer's yeast being affected. This consumption of vitamins leads to slow or slow fermentation. Therefore, the addition of vitamins can have a positive effect. Compared with treatment 3, metal ions were added to the fermentation nutrient in treatment 1, the weight loss of carbon dioxide during fermentation was higher than that in treatment 3, and the fermentation effect was better.

[0120] Experimental Example 4

[0121] This experimental example is about the protective effect on the color of crystal white grape juice. The free-flowing juice and pressed juice of crystal grape juice are taken respectively. The content of polyphenols in the free-flowing juice and the pressed juice is different. Polyphenols are easily oxidized and browned. Polyphenols are mainly present in the grape skin. Free-flowing juice is the grape juice that flows out automatically after the grapes are crushed, and pressed juice is the grape juice obtained after squeezing. The content of polyphenols in free-flowing juice is lower than that in pressed juice.

[0122] Fresh crystal grapes were destemmed and crushed, and 60ppm sulfur dioxide and 40ppm pectinase were added to separate the free-flowing grape juice and the pressed grape juice. The free-flowing grape juice and the pressed grape juice were clarified for 2 days for use. Nutrients were added to the grape juice, and a blank without added nutrients was placed at refrigerated temperature for 2-3 days, and then the color of the grape juice was tested.

[0123] Detection of grape juice color: Take grape juice in a centrifuge tube and centrifuge it in a refrigerated centrifuge at a speed of 10,000 rpm for 5 minutes. After centrifugation, use a 1 cm colorimetric dish to detect the absorbance at 420 nm. The absorbance value represents the degree of oxidation.

[0124] Treatment 1: The added nutrient was fermentation nutrient agent 1, and the added amount was 0.3 g / L based on the volume of grape juice;

[0125] Treatment 2: The added nutrient was fermentation nutrient agent 4, and the added amount was 0.3 g / L based on the volume of grape juice;

[0126] Treatment 3: The added nutrient was fermentation nutrient agent 5, and the added amount was 0.3 g / L based on the volume of grape juice;

[0127] Treatment 4: The added nutrient was fermentation nutrient agent 6, and the added amount was 0.3 g / L based on the volume of grape juice;

[0128] Treatment 5: The added nutrient was glutathione-containing inactive yeast FN401GH, and the added amount was 0.3 g / L;

[0129] Treatment 6: The added nutrient was microcrystalline cellulose, and the added amount was 0.3 g / L;

[0130] Treatment 7 (control group): no nutrients added.

[0131] The results are shown in Table 5:

[0132] Table 5 Browning degree of grape juice

[0133]

[0134]

[0135] Oxidation of both white and red wines is a well-known problem in the wine industry, especially in young wines. Wine is sensitive to oxygen, which can lead to loss of characteristic aromas, atypical aging, and undesirable color changes. Although the mechanisms involved in wine oxidation have been extensively studied, the inhibition of wine oxidative deterioration remains a major goal in modern winemaking.

[0136] Oxidation of young wines is associated with a rapid loss of the wine's organoleptic properties, particularly affecting floral and fruity aromas, as well as the formation of unpleasant new aromas and atypical odors associated with wine spoilage. Oxidation of wines leads to browning, with phenols being oxidized to quinones, which polymerize to form macromolecules with a yellow-brown hue. GSH plays an indispensable role in the oxidation of white grape musts, reacting with o-quinone to form 2-(S)-glutathionyl caffeic acid, also known as grape reaction product (GRP). This product inhibits further oxidation by grape polyphenol oxidase. In this way, GSH captures o-quinone to form a colorless compound, which to some extent prevents the formation of brown aggregates. Therefore, GSH can prevent browning of white grape musts.

[0137] In squeezed juice, grape juice contains more polyphenols, so it is more susceptible to oxidation. The more antioxidants contained in yeast products, the better the antioxidant capacity of grape juice. The lighter the color of the grape juice, the lower the absorbance value detected. The OD420 test of white wine or white grape juice can represent the browning of the wine. The absorbance of grape juice detected at 420nm, the lower the absorbance, the lower the degree of browning. Glutathione can combine with brown pigments in grape juice to form colorless compounds.

[0138] As can be seen from Table 5, in treatment 6, microcrystalline cellulose was added, and in treatment 7, no nutrients were added. The browning degree of the grape juice was higher. Compared with treatments 6 and 7, the addition of the fermentation nutrient agent of the present invention can significantly reduce the browning of the grape juice, and has the effect of protecting the color of the wine.

[0139] Experimental Example 5

[0140] In this experimental example, the experiment was carried out on crystal wine after fermentation. The alcohol content of the wine was 12.4% v / v, reducing sugar was 3.43 g / L, pH was 3.56, and total acid was 6.7 g / L. 500 mL of wine was taken, nutrients were added, and a blank without added nutrients was used as a control. After being placed at a temperature between 10-15°C for 6 months, the aroma components of the wine were tested using an Agilent 7890B-5977AGC-MS gas spectrometer using a headspace solid phase microextraction method, and the aroma substances in grapes and wine were quantitatively analyzed using the mass spectrometry full ion scan (Scan) spectrum, the chromatographic retention time and mass spectrum information of the existing standard samples, the NIST17 standard spectral library comparison results, and the reference of relevant literature.

[0141] Among them, the headspace solid phase microextraction method is as follows:

[0142] Add 5ml of wine sample, 1.3g NaCl, 5μl of 2g / l internal standard 4-methyl 2-pentanol to a 15ml sample bottle, quickly tighten the sample bottle cap with a polytetrafluoroethylene septum and place it on the solid phase extraction platform. The incubation temperature is 50℃, stirring preheating for 30min, stirring speed is 400rpm, 10s stop 2s, after the gas-liquid aroma substances in the sample bottle reach equilibrium, insert the activated or thermally decomposed extraction head into the headspace of the sample bottle, 1cm away from the liquid surface, and avoid contact with the solution. Under stirring and heating conditions at 50℃, adsorb for 30min, gas chromatography injection port 250℃, thermal desorption for 25min. The capillary column used is HP-INNOWAX 30m×0.25mm×0.25μm. The carrier gas is high-purity helium, the flow rate is 1ml / min; the non-split mode is adopted, inserted into the injection port of the gas chromatography, the injection port temperature is 250℃, and thermal desorption is 25min.

[0143] The heating program is as follows: initial temperature 40℃, hold for 5min, increase to 60℃ at 2℃ / min, increase to 150℃ at 5℃ / min, increase to 210℃ at 3℃ / min, increase to 250℃ at 10℃ / min, hold for 2min

[0144] The mass spectrometer interface temperature was 280°C, the ion source temperature was 230°C, the ionization mode was El, the ion energy was 70 eV, and the mass scan range was 29-350 u.

[0145] Treatment 1: The added nutrient was fermentation nutrient agent 1, and the added amount was 0.3 g / L;

[0146] Treatment 2: The added nutrient was fermentation nutrient agent 5, and the added amount was 0.3 g / L;

[0147] Treatment 3: No nutrients added.

[0148] The result is shown in 6:

[0149] Table 6 Terpene aroma substances in wine, ug / L

[0150] Process 1 Process 2 Process 3 Linalool 70.02 74.37 56.49 Nerolidol 29.47 33.76 25.02 Nerolidol 8.94 9.34 6.59 Terpineol 20.25 21.09 18.07

[0151] As shown in Table 6, compared with no added nutrients, after adding the fermentation nutrient agent 1 and the fermentation nutrient agent 5 of the present invention, the contents of linalool, nerolidol, nerol and terpineol all increased. Among the aroma substances of wine, terpenes are a type of aroma in wine, especially in rose-flavored wine. Crystal is also a type of rose-flavored grape, which contains a large amount of terpenes. The oxidation of terpenes causes the aroma to decrease. Glutathione has an antioxidant effect. Therefore, adding the fermentation nutrient agent of the present invention can prevent the oxidation of terpenes such as linalool, nerolidol, nerol and terpineol in wine and protect the aroma of wine.

[0152] The above description is merely an illustration of the technical spirit of the present invention. It will be appreciated by those skilled in the art that various modifications and changes may be made to the present invention without departing from the spirit and scope of the present invention. Therefore, the above embodiments of the present invention may be implemented individually or in combination with each other.

[0153] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail through the above embodiments, those skilled in the art should understand that various changes can be made in form and details without departing from the scope defined by the claims of the present invention.

Claims

1. A wine or fruit wine fermentation nutrient, characterized in that: By weight percentage, the invention comprises 85%-99% of glutathione-containing yeast products and 1%-15% of cellulose and / or cellulose derivatives.

2. The fermentation nutrient according to claim 1, characterized in that The glutathione-containing yeast product has a content of 85-95%, and the cellulose and / or cellulose derivative has a content of 5-15%; preferably, the glutathione-containing yeast product has a content of 85-90%, and the cellulose and / or cellulose derivative has a content of 10-15%.

3. The fermentation nutrient according to claim 1 or 2, characterized in that: The wine or fruit wine fermentation nutrient also includes optional components, which include 0-2% B vitamins and / or 0-7% minerals; preferably, the optional components include 0.01%-2% B vitamins and 1-7% minerals.

4. The fermentation nutrient according to any one of claims 1 to 3, characterized in that The glutathione-containing yeast product is selected from one or more of glutathione-containing inactive yeast, glutathione-containing autolyzed yeast and glutathione-containing yeast extract, preferably glutathione-containing inactive yeast; preferably, the glutathione content of the glutathione-containing yeast product is 2-15wt%.

5. The fermentation nutrient according to any one of claims 1 to 4, characterized in that: The cellulose and / or cellulose derivatives include one or more of microcrystalline cellulose, sodium carboxymethyl cellulose or hydroxypropyl methyl cellulose, preferably microcrystalline cellulose.

6. The fermentation nutrient according to any one of claims 3 to 5, characterized in that: The B vitamins include one or more of vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, inositol and biotin; Preferably, measured in weight percentage of the fermentation nutrient, the B vitamins include 0-0.12wt% vitamin B1, 0-0.4wt% vitamin B2, 0-0.4wt% vitamin B3, 0-0.4wt% vitamin B5, 0-0.4wt% vitamin B6, 0-0.5wt% inositol and 0-0.5wt% biotin; preferably, the B vitamins include 0.1-0.12wt% vitamin B1, 0.16-0.4wt% vitamin B2, 0.36-0.4wt% vitamin B3, 0.24-0.4wt% vitamin B5, 0.12-0.4wt% vitamin B6 and 0-0.3wt% biotin.

7. The fermentation nutrient according to any one of claims 3 to 6, characterized in that: The mineral is selected from one or more salts containing magnesium, manganese or zinc; Preferably, the mineral is selected from one or more of magnesium sulfate, manganese sulfate or zinc sulfate.

8. Use of the fermentation nutrient according to any one of claims 1 to 7 in the preparation process of wine or fruit wine; preferably, the amount of the fermentation nutrient in the fermentation of wine or fruit wine is 0.2-0.5 g / L based on the volume of grape juice or fruit juice.

9. The use according to claim 8, wherein: The fermentation nutrient is used to improve the fermentation performance and / or aroma and color of wine or fruit wine; preferably, the fermentation nutrient is used to improve the aroma and color of wine.

10. A method for protecting the aroma and / or color of grape wine or fruit wine using the fermentation nutrient according to any one of claims 1 to 7, characterized in that: In the preparation process of the wine or cider, the fermentation nutrient according to any one of claims 1 to 7 is introduced into the grape juice or fruit juice before the alcohol fermentation step, in the early stage of fermentation, during fermentation or after fermentation.

11. A wine or fruit wine prepared using the fermentation nutrient according to any one of claims 1 to 7.

12. Use of a glutathione-containing yeast product in combination with cellulose and / or cellulose derivatives for improving the fermentation performance and / or aroma and / or color of grapes or fruit wine.

Images