Preparation method of aroma-enhanced antioxidant wild blueberry wine

Abstract

The invention relates to the technical field of wine brewing processes, in particular to a preparation method of aroma-enhanced antioxidant wild blueberry wine, the brewing process needs multiple steps of crushing, fermentation, ageing and the like, and in order to ensure the quality of the wine, methods of low-temperature fermentation, addition of a proper amount of auxiliary materials, fermentation time control and the like are generally adopted. The process optimization measures are helpful for improving the taste and oxidation resistance of the wine. On the basis of not destroying the original white spirit and wild blueberry components, the taste of the wine is improved, the bitterness of the blueberry wine is effectively improved, the fruit fragrance of the wine is added, and the effects of protecting eyesight, resisting cancer, delaying senescence and the like of the wild blueberries are well reserved. The wild blueberry wine contains a large amount of anthocyanin, and the natural antioxidant can effectively remove free radicals in the body, slow down cell aging and delay the aging process. In addition, anthocyanin also has the effects of protecting eyesight and preventing cardiovascular diseases.

Description

Technical Field

[0001] The invention relates to the technical field of winemaking technology, and more specifically, to a method for preparing aroma-enhanced and antioxidant wild blueberry wine. Background Art

[0002] The special nutrients contained in blueberries, such as anthocyanidins, organic germanium, organic selenium, arbutin, amino acids, and fruit acids, are unmatched by any other plants. In particular, anthocyanidins, which are composed of 16 bioflavonoids, have better physiological activity than general plant anthocyanidins. In recent years, wild berries have attracted more and more attention from the food and health care industry because of the unique health care function of blueberry anthocyanins. Blueberry fruits are rich in anthocyanidins, which mainly have antibiotic effects, anti-free radical effects, anti-vision degeneration, and anti-atherosclerosis and thrombosis effects. Blueberry juice can be used to extract blueberry red pigment, which is widely used in food coloring and as a health product for astronauts and primary and secondary school students to prevent vision loss and degeneration.

[0003] At present, the use of wild blueberry resources and their unique nutritional and health care ingredients to make nutritious and unique high-end wild blueberry wine has become a hot research direction. Although there have been some reports on the brewing method of blueberry wine, for example, the invention patent with patent application number 200610134929.9 discloses a brewing method of blueberry wine, the finished wine brewed by this method has a low sugar content and has a strong irritating and unpleasant sour taste. Summary of the invention

[0004] The invention provides a method for preparing a flavored and antioxidant wild blueberry wine. The brewing process needs to go through multiple steps such as crushing, fermentation, and aging. In order to ensure the quality of the wine, low-temperature fermentation, adding an appropriate amount of auxiliary materials, and controlling the fermentation time are usually used. These process optimization measures are helpful to improve the taste and antioxidant capacity of the wine, and effectively improve the bitterness of the blueberry wine. Wild blueberry wine contains a large amount of anthocyanins, which are natural antioxidants that can effectively remove free radicals in the body, slow down cell aging, and delay the aging process. In addition, anthocyanins also have the functions of protecting eyesight and preventing cardiovascular diseases.

[0005] In a first aspect, the present invention provides a method for preparing a flavored and antioxidant wild blueberry wine, comprising the following steps: (1) Selecting and sterilizing wild blueberries in sequence, selecting wild blueberries harvested at a temperature below -5°C, and placing them in sealed fermentation tanks; (2) adding a composite enzyme of pectinase, cellulase, and hemicellulase for enzymatic hydrolysis to obtain wild blueberry slurry; (3) Yeast activation: Weigh the yeast and put it into a fermentation bottle filled with 37°C warm water. Add rock sugar or syrup with a sugar content of 2% to 3%. Shake well. The liquid activation time is 20 to 30 minutes to obtain the activated yeast. (4) adding activated yeast to wild blueberry slurry, injecting carbon dioxide gas, and then adding white wine for fermentation to obtain a fermentation liquid; (5) reducing the acidity of the wild blueberry fermented wine by using potassium tartrate, potassium bicarbonate, calcium carbonate and anion exchange resin D315 to obtain a primary fermentation liquid; (6) The primary fermentation liquid is placed in a 22°C fermentation tank for fermentation until the alcohol content stabilizes and no longer changes, which is regarded as the fermentation end point to obtain the secondary fermentation liquid; (7) Bentonite, tannic acid and chitosan are added to the secondary fermentation liquid for clarification, sterilization, bottling and storage to obtain a flavored and antioxidant wild blueberry wine.

[0006] Preferably, in step (2), the mass ratio of pectinase, cellulase and hemicellulase is (1-3): (0.5-1.5): (1-4).

[0007] Preferably, in step (2), the enzymatic hydrolysis temperature is 40-45°C, and the enzymatic hydrolysis time is 40-90 min.

[0008] Preferably, in step (3), the yeast is one of Laffort BO213, Laffort AC, Laffort X16, yeast for wine or fruit wine SY, Lalvin 71B, FR, L-AU, L-DE, yeast OFC, and yeast ADT.

[0009] Preferably, in step (4), the amount of activated yeast added is 0.1% to 0.3%.

[0010] Preferably, in step (4), the pH during the fermentation process is 3.5 to 3.8.

[0011] Preferably, in step (4), the fermentation temperature is 16-28°C.

[0012] Preferably, in step (4), the amount of liquor added is 5%-8%, and the liquor is pure grain liquor stored for 3 years.

[0013] Preferably, in step (7), the mass ratio of bentonite, tannic acid and chitosan is (1-2): (0.5-1.2): (1-3).

[0014] Preferably, in step (7), the storage condition is 10-15° C. for 3 months.

[0015] In summary, the present invention has the following beneficial effects: 1. The present invention solves the problem of improving the taste of liquor without destroying the original liquor and wild blueberry ingredients, adding fruity flavor to the liquor, and better retaining the anthocyanins and other nutrients contained in wild blueberries, and has the effects of protecting eyesight, anti-cancer, delaying aging, beautifying and nourishing the skin, etc.; 2. The wild blueberry wine prepared by the present invention contains a large amount of anthocyanins, which are natural antioxidants that can effectively remove free radicals in the body, slow down cell aging, and delay the aging process. In addition, anthocyanins also have the effects of protecting eyesight and preventing cardiovascular diseases; 3. The wild blueberries of the present invention have high polyphenol and anthocyanin contents, but weak fruity aroma. After fermentation into fruit wine, the chemical fruity aroma is more prominent. Processing the wild blueberries into juice or fermenting them into fruit wine can not only greatly retain the nutrients and functional components in the fruit, but also solve the problems of difficult fruit storage and resource utilization; 4. The present invention solves the problem of improving the taste of liquor without destroying the original liquor and wild blueberry ingredients, adding fruity flavor to the liquor, and better retaining the effects of wild blueberries such as protecting eyesight, anti-cancer, and delaying aging.

[0016] It should be understood that the foregoing general description and the following detailed description are exemplary and explanatory only and are not intended to limit the scope of protection of the present invention. DETAILED DESCRIPTION

[0017] The present invention is further described in detail below in conjunction with the examples. It is particularly noted that if no specific conditions are specified in the following examples, the reactions are carried out according to conventional conditions or conditions recommended by the manufacturer. Unless otherwise specified, the raw materials used in the following examples can be obtained from common commercial sources. Example Example 1

[0018] A method for preparing a flavor-enhanced antioxidant wild blueberry wine comprises the following steps: (1) Selecting and sterilizing wild blueberries in sequence, selecting wild blueberries harvested at a temperature below -5°C, and placing them in sealed fermentation tanks; (2) adding a composite enzyme of pectinase, cellulase and hemicellulase for enzymatic hydrolysis to obtain wild blueberry slurry; the mass ratio of pectinase, cellulase and hemicellulase is 1:1:2; (3) Yeast activation: Weigh the yeast and put it into a fermentation bottle filled with 37°C warm water. Add rock sugar with a sugar content of 2%. Shake well. The liquid activation time is 20 min to obtain the activated yeast. (4) Adding 200g / 1000kg of activated Laffort BO213 yeast to the wild blueberry slurry, charging with carbon dioxide gas, and then adding 50kg / 1000kg of 60-proof liquor for fermentation, selecting pure grain liquor, and obtaining fermentation liquid; pH during the fermentation process is 3.5; and the fermentation temperature is 28°C; (5) reducing the acidity of the wild blueberry fermented wine by using potassium tartrate, potassium bicarbonate, calcium carbonate and anion exchange resin D315 to obtain a primary fermentation liquid; (6) The primary fermentation liquid is placed in a 22°C fermentation tank for fermentation until the alcohol content stabilizes and no longer changes, which is regarded as the fermentation end point to obtain the secondary fermentation liquid; (7) Bentonite, tannic acid and chitosan were added to the secondary fermentation broth, clarified, sterilized, bottled and stored in bottles. The mass ratio of bentonite, tannic acid and chitosan was 1:0.5:1, and a flavored and antioxidant wild blueberry wine was obtained. The storage condition was 15°C for 3 months. Example 2

[0019] A method for preparing a flavor-enhanced antioxidant wild blueberry wine comprises the following steps: (1) Selecting and sterilizing wild blueberries in sequence, selecting wild blueberries harvested at a temperature below -5°C, and placing them in sealed fermentation tanks; (2) adding a composite enzyme of pectinase, cellulase and hemicellulase for enzymatic hydrolysis to obtain wild blueberry slurry; the mass ratio of pectinase, cellulase and hemicellulase is 1:1:3; (3) Yeast activation: Weigh the yeast and put it into a fermentation bottle filled with 37°C warm water. Add rock sugar with a sugar content of 2%. Shake well. The liquid activation time is 20 min to obtain the activated yeast. (4) Add 300g / 1000kg activated wine yeast SY to the wild blueberry slurry, fill it with carbon dioxide gas, and then add 50kg / 1000kg 60-proof liquor for fermentation. Select pure grain liquor to obtain fermentation liquid; pH during fermentation is 3.8; fermentation temperature is 25°C; (5) reducing the acidity of the wild blueberry fermented wine by using potassium tartrate, potassium bicarbonate, calcium carbonate and anion exchange resin D315 to obtain a primary fermentation liquid; (6) The primary fermentation liquid is placed in a 22°C fermentation tank for fermentation until the alcohol content stabilizes and no longer changes, which is regarded as the fermentation end point to obtain the secondary fermentation liquid; (7) Bentonite, tannic acid and chitosan were added to the secondary fermentation broth, clarified, sterilized, bottled and stored in bottles. The mass ratio of bentonite, tannic acid and chitosan was 1:1:2, and a flavored and antioxidant wild blueberry wine was obtained. The storage condition was 10°C for 3 months. Example 3

[0020] A method for preparing a flavor-enhanced antioxidant wild blueberry wine comprises the following steps: (1) Selecting and sterilizing wild blueberries in sequence, selecting wild blueberries harvested at a temperature below -5°C, and placing them in sealed fermentation tanks; (2) adding a composite enzyme of pectinase, cellulase and hemicellulase for enzymatic hydrolysis to obtain wild blueberry slurry; the mass ratio of pectinase, cellulase and hemicellulase is 2:1:2; (3) Yeast activation: Weigh the yeast and put it into a fermentation bottle filled with 37°C warm water. Add rock sugar with a sugar content of 2%. Shake well. The liquid activation time is 20 min to obtain the activated yeast. (4) Adding 300g / 1000kg of activated Laffort BO213 yeast to the wild blueberry slurry, charging with carbon dioxide gas, and then adding 20kg / 1000kg of 60-proof liquor for fermentation, selecting pure grain liquor to obtain fermentation liquid; pH during the fermentation process is 3.8; the fermentation temperature is 22°C; (5) reducing the acidity of the wild blueberry fermented wine by using potassium tartrate, potassium bicarbonate, calcium carbonate and anion exchange resin D315 to obtain a primary fermentation liquid; (6) The primary fermentation liquid is placed in a 22°C fermentation tank for fermentation until the alcohol content stabilizes and no longer changes, which is regarded as the fermentation end point to obtain the secondary fermentation liquid; (7) Bentonite, tannic acid and chitosan were added to the secondary fermentation broth, clarified, sterilized, bottled and stored in bottles. The mass ratio of bentonite, tannic acid and chitosan was 2:1:2, and a flavored and antioxidant wild blueberry wine was obtained. The storage condition was 15°C for 3 months.

[0021] Performance Testing 1. Microbiological indicators Total colony count: refer to GB4789.2-2022 "National Food Safety Standard - Determination of Total Colony Count for Food Microbiological Examination".

[0022] Coliform count: refer to GB4789.3-2016 "National Food Safety Standard Food Microbiology Examination Coliform Count".

[0023] Pathogenic bacteria: refer to GB4789.10-2016 "National Food Safety Standard Food Microbiology Inspection Staphylococcus aureus Test"; GB4789.4-2024 "National Food Safety Standard Food Microbiology Inspection Salmonella Test".

[0024] No coliform bacteria, Salmonella, Shigella, or Staphylococcus aureus were detected in the flavored and antioxidant wild blueberry wines prepared in Examples 1-3.

[0025] 2. Refer to the sensory analysis method in the national standard GB / T15038-2006 "General Analytical Methods for Grape and Fruit Wine" to conduct sensory evaluation on compound fruit wine.

[0026] The evaluation results of the flavored and antioxidant wild blueberry wines obtained in Examples 1-3 are as follows: Clear, transparent, shiny, free of suspended matter, bright in color, dark red or light red; Clear and transparent, without obvious suspended matter, glossy, dark red or light red in color; It lacks clarity and gloss, has obvious suspended matter, and is dark red or light red in color.

[0027] Table 1 Test results of flavored and antioxidant wild blueberry wine prepared in Examples 1-3 Name of inspection item unit Standard requirements Test results Single conclusion Alcohol content (20℃) %vol 52±1.0 52±1.0 qualified Total acid (measured in acetic acid) g / L ≤6.00 1.40 qualified Total sugar (glucose) g / L 300 (not to exceed 9+10.0%) 9 qualified Total esters (based on ethyl acetate) g / L ≥0.35 0.78 qualified Dry extract g / L ≥0.30 1.52 qualified Methanol g / L <0.6 (method detection limit 7.5mg / L) Not detected qualified Carmine g / kg ≤0.05 (method detection limit 0.5mg / kg) Not detected qualified Amaranth g / kg <0.05 (method detection limit 0.5mg / kg) Not detected qualified Sodium benzoate (calculated as benzoic acid) g / kg' ≤0.4 (method detection limit 0.005g / kg) Not detected qualified Potassium sorbate (calculated as sorbic acid) g / kg <0.4 (method detection limit 0.005g / kg) Not detected qualified Lead (Pb) mg / kg <0.2 (method quantification limit 0.04mg / kg) Not detected qualified The above is only an exemplary embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any changes or substitutions that can be easily thought of by a person skilled in the art within the technical scope disclosed by the present invention should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention should be based on the protection scope of the claims.

Claims

1. A method for preparing a flavored and antioxidant wild blueberry wine, characterized in that: The following steps are involved: (1) Selecting and sterilizing wild blueberries in sequence, selecting wild blueberries harvested at a temperature below -5°C, and placing them in sealed fermentation tanks; (2) adding a composite enzyme of pectinase, cellulase, and hemicellulase for enzymatic hydrolysis to obtain wild blueberry slurry; (3) Yeast activation: Weigh the yeast and put it into a fermentation bottle filled with 37°C warm water. Add rock sugar or syrup with a sugar content of 2% to 3%. Shake well. The liquid activation time is 20 to 30 minutes to obtain the activated yeast. (4) adding activated yeast to the wild blueberry slurry, injecting carbon dioxide gas, and then adding pure grain liquor for fermentation to obtain a fermentation liquid; (5) reducing the acidity of the wild blueberry fermented wine by using potassium tartrate, potassium bicarbonate, calcium carbonate and anion exchange resin D315 to obtain a primary fermentation liquid; (6) The primary fermentation liquid is placed in a 22°C fermentation tank for fermentation until the alcohol content stabilizes and no longer changes, thereby obtaining the secondary fermentation liquid; (7) Bentonite, tannic acid and chitosan are added to the secondary fermentation liquid for clarification, sterilization, bottling and storage to obtain a flavored and antioxidant wild blueberry wine.

2. The method for preparing the flavored and antioxidant wild blueberry wine according to claim 1, characterized in that: In step (2), the mass ratio of pectinase, cellulase and hemicellulase is (1-3): (0.5-1.5): (1-4).

3. The method for preparing the flavored and antioxidant wild blueberry wine according to claim 1, characterized in that: In step (2), the enzymatic hydrolysis temperature is 40-45°C and the enzymatic hydrolysis time is 40-90 min.

4. The method for preparing the flavored and antioxidant wild blueberry wine according to claim 1, characterized in that: In step (3), the yeast is one of Laffort BO213, Laffort AC, Laffort X16, yeast for wine or fruit wine SY, Lalvin 71B, FR, L-AU, L-DE, yeast OFC, and yeast ADT.

5. The method for preparing the flavored and antioxidant wild blueberry wine according to claim 1, characterized in that: In step (4), the amount of activated yeast added is 0.1% to 0.3%.

6. The method for preparing the flavored and antioxidant wild blueberry wine according to claim 1, characterized in that: In step (4), the pH during the fermentation process is 3.5 to 3.

8.

7. The method for preparing the flavored and antioxidant wild blueberry wine according to claim 1, characterized in that: In step (4), the fermentation temperature is 16-28°C.

8. The method for preparing the flavored and antioxidant wild blueberry wine according to claim 1, characterized in that: In step (4), the amount of liquor added is 5%-8%, and the liquor is pure grain liquor stored for 3 years.

9. The method for preparing the flavored and antioxidant wild blueberry wine according to claim 1, characterized in that: In step (7), the mass ratio of bentonite, tannic acid and chitosan is (1-2): (0.5-1.2): (1-3).

10. The method for preparing the flavored and antioxidant wild blueberry wine according to claim 1, characterized in that: In step (7), the storage condition is 10-15° C. for 3 months.