Fermentation method of lonicera caerulea dry wine

Abstract

The invention provides a fermentation method of lonicera caerulea dry wine, and belongs to the field of microorganisms and fermentation. The fermentation method comprises the following steps: S1, carrying out activation culture on acid-reducing bacteria to obtain an acid-reducing fermentation seed solution; s2, performing deacidification fermentation on the lonicera caerulea pulp to obtain deacidified fermented lonicera caerulea pulp; s3, inoculating the lonicera caerulea deacidification fermentation pulp with saccharomyces cerevisiae for continuous fermentation to obtain lonicera caerulea mixed fermentation pulp; s4, adjusting the components of the lonicera caerulea mixed fermentation pulp, and performing alcoholic fermentation; and S5, performing secondary fermentation, ageing, filling and sterilizing to obtain the lonicera caerulea dry wine. The acid reducing bacteria are issatchenkia terricola WJL-G4, and the saccharomyces cerevisiae is Angel high-activity saccharomyces cerevisiae BV818. The issatchenkia terrestrial yeast and the saccharomyces cerevisiae are used for combined fermentation, production of the lonicera caerulea dry wine is achieved, the obtained lonicera caerulea dry wine is appropriate in alcoholic strength, the acidity and total sugar meet the national standard of dry fruit wine, and the lonicera caerulea dry wine is rich in fruit aroma and wine aroma, full in wine body and mellow in taste.

Description

Technical Field

[0001] The invention belongs to the field of microorganisms and fermentation, and particularly relates to a fermentation method for edodes cyanus dry wine. Background Art

[0002] Blue indigo fruit (Lonicera caerulea L.), also known as mountain eggplant, black blind fruit, bird-pecking plum, goat milk fruit, etc., is widely distributed in Northeast China, Inner Mongolia, Hebei, Shanxi, Ningxia, Gansu, Qinghai, Sichuan and Yunnan, as well as North Korea, Japan and the Russian Far East. Blue indigo fruit contains rich natural red pigment, which can be used to process beverages, jams, fruit cakes, fruit wine, fruit dew, etc. It is a new type of small berry resource that integrates edible, medicinal and winemaking processing, and is one of the typical representatives of the "third generation of fruits".

[0003] The nutritional value of blue indigo fruit is very high, and it is rich in vitamins, multiple amino acids, mineral elements and other bioactive substances. Anthocyanins, flavonoids, polyphenols and other substances contained in the fruit have significant antioxidant, immune-enhancing, lipid-lowering, anti-inflammatory and anti-cancer effects. Anthocyanins extracted from blue indigo fruit are widely used in the fields of food and medicine. However, the organic acid content in blue indigo fruit is relatively high, and the total acid content of its pure juice can reach more than 30g / L, which gives the blue indigo fruit a prominent sour feeling. This makes the blue indigo fruit product have a sharp sour feeling when no excessive sugar is added, and the product sensory quality is low, which restricts the product development and utilization of blue indigo fruit. Therefore, it is necessary to improve the product taste and improve the overall quality of the product through acid reduction technology.

[0004] Yeast is a unicellular fungus that is widely found in nature and is one of the earliest microorganisms used in human history. Yeast is usually divided into brewing yeast and non-brewing yeast. Brewing yeast, as the name suggests, is the main yeast used in the winemaking process. It can convert sugars into alcohol during the brewing process and can also be used as a fermentation agent or co-fermentation agent for functional foods; non-brewing yeast refers to yeast groups whose physiological and genetic characteristics have not been fully studied. Non-brewing yeast can have many positive effects in the wine production process, such as enriching aroma, facilitating enzyme synthesis, regulating product alcohol content, etc. It has a positive effect on improving the quality of fruit wine in the process of participating in fruit wine brewing, and can promote the release of flavor components in the substrate and increase flavor complexity.

[0005] Dry wine, or dry fruit wine, usually refers to fruit wine with a total sugar content of less than or equal to 4.0g / L, or when the difference between total sugar and total acid is less than or equal to 2.0g / L, the maximum total sugar content is 9.0g / L. The "Green Food Fruit Wine" stipulates that the total acidity of fruit wine (calculated as tartaric acid) is 4-9g / L. Since dry wine has very little sugar, the flavor of the fruit is more fully reflected. At the same time, low sugar is also a key product indicator that consumers pay attention to. However, in sharp contrast, the acidity of blue indigo fruit is too high, and brewing yeast fermentation basically cannot consume too much organic acid. Excessive acidity will cause the wine to be hard, sour, and rough in taste, and will also affect the quality and stability of the fruit wine; if sugar is added, it does not meet the dry wine standard, and it is also contrary to the current low-sugar consumption concept; if sugar is not added, the dry wine is sour and astringent, and consumers cannot accept it; this makes it extremely difficult to brew dry fruit wine from blue indigo fruit. Summary of the invention

[0006] The object of the present invention is to provide a fermentation method for blue indigo fruit dry wine. After fermentation, the total acid and total sugar of the blue indigo fruit dry wine meet the national standard requirements for dry wine, and can effectively increase the content of active substances and volatile aroma substances in the dry wine product, thereby improving the quality of the dry wine.

[0007] The present invention is achieved through the following technical solutions.

[0008] A fermentation method for blue indigo fruit dry wine, the fermentation steps of which include: S1: activating and culturing acid-reducing bacteria to obtain acid-reducing fermentation seed liquid; S2: acid-reducing fermentation of blue indigo fruit pulp to obtain blue indigo fruit acid-reducing fermentation pulp; S3: inoculating blue indigo fruit acid-reducing fermentation pulp with brewer's yeast for continued fermentation to obtain blue indigo fruit mixed fermentation pulp; S4: adjusting the components of the blue indigo fruit mixed fermentation pulp to perform alcohol fermentation; S5: post-fermentation, aging, filling and sterilization to obtain blue indigo fruit dry wine.

[0009] The acid-reducing bacteria is Issatchenkia terricola WJL-G4, and the biological preservation information is: it was deposited in the General Microbiology Center of China Microorganism Culture Collection Administration on October 21, 2019, with a preservation number of CGMCC No. 18712, and the recommended classification name is: Issatchenkia terricola, the test result is survival, and the preservation address is No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing.

[0010] The brewer's yeast is Angel high-activity Saccharomyces cerevisiae BV818, purchased from Angel Yeast.

[0011] The specific operation details are as follows.

[0012] S1: Activation culture of acid-reducing bacteria to obtain acid-reducing fermentation seed liquid.

[0013] The operation steps are as follows: pick a loop of Issatchenkiaterricola WJL-G4 strain preserved in YPD slant medium and inoculate it into YPD liquid medium. The strain activation culture conditions are: temperature 25-28°C, rotation speed 140-240rpm, liquid volume 20-45mL / 250mL conical flask, and culture time 24h; then transfer it to YPD liquid medium again, and the culture conditions are: temperature 25-28°C, rotation speed 140-240rpm, liquid volume 20-45mL / 250mL conical flask, culture time 16-28h, and the inoculation amount accounts for 1-5% of the weight of YPD liquid medium; add sterile water and adjust the number of viable bacteria to 1×10 8 -5×10 8 CFU / mL, and the acid-reducing fermentation seed liquid was obtained.

[0014] S2: fermenting the blue Indigo Cartha fruit pulp to obtain blue Indigo Cartha fruit pulp.

[0015] The blue honeysuckle fruit is beaten into pulp, sterilized by pasteurization, and cooled to 25-28° C. to obtain blue honeysuckle sterilized pulp, and the acid-reducing fermentation seed liquid obtained in step S1 is inoculated at a weight ratio of 1-5:100 of the acid-reducing fermentation seed liquid to the blue honeysuckle sterilized pulp, and then acid-reducing fermentation is carried out at 25-28° C. and 120-240 rpm for 72-84 hours to obtain blue honeysuckle acid-reducing fermentation pulp. The blue honeysuckle sterilized pulp is filled with 20-50 mL / 250 mL conical flask, that is, the liquid volume ratio is 8-20%.

[0016] S3: The blue honeysuckle acid-reduced fermented pulp is inoculated with brewer's yeast for further fermentation to obtain the blue honeysuckle mixed fermented pulp.

[0017] The activated solution of brewer's yeast is added to the acid-reducing fermentation pulp of blue honeysuckle, and then the fermentation is continued for 24-30 hours at 20-25° C. and 45-60 rpm to obtain the mixed fermentation pulp of blue honeysuckle.

[0018] The brewer's yeast is Angel high-activity brewer's yeast (Saccharomyces cerevisiae) BV818. The brewer's yeast freeze-dried powder is weighed under sterile conditions, and then dissolved in an appropriate amount of 2% mass fraction of sucrose aqueous solution that has been sterilized in advance and cooled to 28-30°C for activation for half an hour, and sterile distilled water is added to adjust the number of live yeast cells to 1×10 8 -5×10 8 CFU / mL, obtain the activated solution of Saccharomyces cerevisiae, and inoculate the activated solution of Saccharomyces cerevisiae into the acid-reduced fermented pulp of Lonicera edulis. The inoculated ratio is that the weight ratio of the activated solution of Saccharomyces cerevisiae to the acid-reduced fermented pulp of Lonicera edulis is 1-5:100.

[0019] During the acid reduction fermentation of terrestrial Issatchen yeast in step S2, with the growth of terrestrial Issatchen yeast and its metabolic activities, as well as the action of secreted enzymes, the organic acid content will decrease rapidly; at the same time, it will promote the synthesis and release of new aroma substances in the acid reduction fermentation pulp of blue indigo fruit, so that the acid reduction fermentation pulp of blue indigo fruit forms richer aroma substances. After adding brewer's yeast in this step, terrestrial Issatchen yeast and brewer's yeast are fermented together. The growth, metabolism and secreted enzymes of the two yeasts work synergistically, which will further enhance the release and further synthesis of aroma substances in the mixed fermentation pulp of blue indigo fruit, and finally obtain blue indigo fruit dry wine with a distinctive aroma and flavor.

[0020] At the same time, during the mixed fermentation stage, the total acidity of the blue indigo mixed fermentation pulp is further consumed and reduced, and part of the organic acid is converted into aroma substances under the action of the two yeasts, which has a synergistic effect of reducing acidity and enhancing aroma.

[0021] The conditions for the co-fermentation are as follows: a temperature of 20-25° C., a rotation speed of 45-60 rpm, a co-fermentation time of 24-30 h, a weight ratio of the activated solution of brewer's yeast to the acid-reducing fermentation slurry of blue honeysuckle of 1-5:100, and a mixed fermentation slurry of blue honeysuckle is obtained.

[0022] The temperature of the co-fermentation should not be higher than 25°C. If it is too high, the brewer's yeast will grow rapidly and become the dominant bacteria, which will inhibit the growth and metabolic activity of terrestrial Issatchen, resulting in two undesirable results. First, the continued consumption and degradation of organic acids will be inhibited, and second, the growth and metabolic activity of terrestrial Issatchen will be inhibited, which will affect the synthesis and release of aroma substances, so that the sensory perception of the final brewed dry wine cannot reach the best. At the same time, the temperature cannot be too low. If it is lower than 20°C, the growth and metabolism of the two yeasts will slow down, and a good synergistic effect cannot be formed, which is not conducive to the continued degradation of organic acids and the synthesis and release of aroma substances. At the same time, it will also prolong the co-fermentation time and increase costs.

[0023] The rotation speed of the co-fermentation is 45-60rpm. When the rotation speed is greater than 60rpm, the growth rate of saccharomyces cerevisiae is too fast and becomes the dominant bacteria, which will inhibit the growth and metabolism of terrestrial Issatchen yeast. At the same time, the rapid reproduction of saccharomyces cerevisiae will consume nutrients in the system, including active substances, etc., affecting the quality of the final product. However, when the rotation speed is lower than 45rpm, the acid-reducing effect and flavor-enhancing effect of terrestrial Issatchen yeast will be affected, and its synergistic effect with saccharomyces cerevisiae will also be reduced.

[0024] The co-fermentation time is 24-30 hours. During this period, the terrestrial Issatchen yeast is the dominant bacteria in the fermentation system, and can continue to effectively reduce acid, increase flavor, and cooperate well with brewer's yeast to achieve the best brewing effect. When the co-fermentation time is greater than 30 hours, brewer's yeast reproduces rapidly, causing rapid consumption of nutrients in the system, which is not conducive to the formation of dry wine quality. When the co-fermentation time is less than 24 hours, the acid reduction, flavor enhancement and synergistic effects cannot reach the optimal point, and the quality of the final dry wine is also poor.

[0025] S4: The ingredients of the mixed fermented pulp of blue indigo fruit are adjusted and alcohol fermentation is carried out.

[0026] Add white sugar or sucrose to the mixed fermentation pulp of blue indigo fruit, stir slowly to fully dissolve, use a handheld saccharimeter to measure the soluble solids to reach 16-19°Brix, then add food-grade sulfite to the mixed fermentation pulp of blue indigo fruit at a concentration of 30-50 mg / L, stir slowly and evenly after adding, and obtain alcohol fermentation pulp. Then control the temperature at 20-24°C, let it stand for fermentation for 3-4 days, stir the alcohol fermentation pulp slowly twice a day to release carbon dioxide. Then add white sugar or sucrose to the alcohol fermentation pulp again, stir slowly to fully dissolve, use a handheld saccharimeter to measure the soluble solids to reach 12-15°Brix, then add food-grade sulfite at a concentration of 15-25 mg / L, control the temperature at 20-24°C, let it stand for fermentation for 5-6 days, stir the alcohol fermentation pulp slowly twice a day to release carbon dioxide, and then separate the juice and residue to obtain fermented mash.

[0027] S5: Post-fermentation, aging, bottling and sterilization to obtain blue indigo fruit dry wine.

[0028] The fermented mash is fermented at 18-22°C for 60-90 days with a liquid volume ratio of 90-95%, and then poured back to obtain the blue indigo fruit dry wine. The blue indigo fruit dry wine is aged, filled, sterilized, labeled, and other processes to obtain the blue indigo fruit dry wine. The aging temperature is 10-16°C, the liquid volume ratio is greater than or equal to 95%, and the aging time is at least 1 year. The filling, sterilization, labeling, and other processes are carried out using conventional methods.

[0029] Advantages of the invention

[0030] The invention utilizes terrestrial Issatchenia and saccharomyces cerevisiae for joint fermentation to realize the production of blue indigo fruit dry wine. The obtained blue indigo fruit dry wine has appropriate alcohol content, and its acidity and total sugar meet the national standard for dry fruit wine, and has rich fruity and wine aroma, full body and mellow taste. DETAILED DESCRIPTION

[0031] The technical solution of the present invention is further described below in conjunction with specific implementation methods, but the present invention is not limited thereto.

[0032] Example 1

[0033] A fermentation method for blue indigo fruit dry wine, the specific implementation scheme is as follows:

[0034] S1: Activation culture of acid-reducing bacteria to obtain acid-reducing fermentation seed liquid.

[0035] A loop of Issatchenkia terricola WJL-G4 strain preserved in YPD slant medium was picked and inoculated into YPD liquid medium. The strain activation culture conditions were: temperature 28°C, rotation speed 140 rpm, liquid volume 20 mL / 250 mL conical flask, and culture time 24 h; then it was transferred to YPD liquid medium again. The culture conditions were: inoculation volume accounted for 1% of the weight ratio of YPD liquid medium, temperature 28°C, rotation speed 140 rpm, liquid volume 20 mL / 250 mL conical flask, culture time 16 h, and the viable count was adjusted to 1×10 with sterile water. 8 CFU / mL; obtain the acid-reducing fermentation seed liquid.

[0036] S2: fermenting the blue Indigo Cartha fruit pulp to obtain blue Indigo Cartha fruit pulp.

[0037] The blue honeysuckle fruits were beaten into pulp, sterilized by pasteurization, and then cooled to 28° C. to obtain blue honeysuckle sterilized pulp, and the acid-reducing fermentation seed liquid obtained in step S1 was inoculated at a weight ratio of 1:100 between the acid-reducing fermentation seed liquid and the blue honeysuckle sterilized pulp, and then acid-reducing fermentation was performed for 84 hours at 28° C., 140 rpm, and the blue honeysuckle sterilized pulp liquid volume was 30 mL / 250 mL conical flask to obtain blue honeysuckle acid-reducing fermentation pulp.

[0038] S3: The blue honeysuckle acid-reduced fermented pulp is inoculated with brewer's yeast for further fermentation to obtain the blue honeysuckle mixed fermented pulp.

[0039] The activated solution of brewer's yeast was further added to the acid-reducing fermented pulp of blue honeysuckle obtained in step S2, and then fermented for 30 hours at 25° C. and 60 rpm to obtain a mixed fermented pulp of blue honeysuckle.

[0040] The brewer's yeast is a dry powder of Angel's highly active brewer's yeast (Saccharomyces cerevisiae) BV818. The brewer's yeast powder is weighed under aseptic conditions, and then dissolved in an appropriate amount of 2% by mass sucrose aqueous solution that has been sterilized and cooled to 28°C for half an hour for activation. Sterile distilled water is added to adjust the number of live yeast cells to 1×10 8 CFU / mL, obtain the activated solution of Saccharomyces cerevisiae, inoculate the activated solution of Saccharomyces cerevisiae into the acid-reduced fermented pulp of Lonicera edulis, and inoculate at a weight ratio of 5% of the activated solution of Saccharomyces cerevisiae to the acid-reduced fermented pulp of Lonicera edulis.

[0041] S4: The ingredients of the mixed fermented pulp of blue indigo fruit are adjusted and alcohol fermentation is carried out.

[0042] Add white sugar to the mixed fermentation slurry of blue indigo fruit obtained in step S3, stir slowly to fully dissolve, use a handheld saccharimeter to measure the soluble solids to reach 16°Brix, then add food-grade sulfite to the mixed fermentation slurry of blue indigo fruit at a concentration of 30 mg / L, stir slowly after adding to obtain alcohol fermentation slurry. Then control the temperature at 24°C, ferment statically for 3 days, stir the alcohol fermentation slurry slowly twice a day to release carbon dioxide. Then add white sugar to the alcohol fermentation slurry again, stir slowly to fully dissolve, use a handheld saccharimeter to measure the soluble solids to reach 15°Brix, then add food-grade sulfite at a concentration of 25 mg / L, control the temperature at 24°C, ferment statically for 5 days, stir the alcohol fermentation slurry slowly twice a day to release carbon dioxide, and after 5 days of static fermentation at 24°C, separate the juice and residue to obtain fermented mash.

[0043] S5: Post-fermentation, aging, bottling and sterilization to obtain blue indigo fruit dry wine.

[0044] The fermented mash obtained in step S4 is post-fermented at 18°C ​​for 90 days with a liquid volume ratio of 95%, and then poured back to obtain blue indigo fruit dry wine; the blue indigo fruit dry wine is subjected to aging, filling, sterilization, labeling and other processes to obtain blue indigo fruit dry wine. The aging temperature is 16°C, the liquid volume ratio is 95%, and the aging time is 1 year. The filling, sterilization, labeling and other processes are carried out by conventional methods. Blue indigo fruit dry wine is obtained.

[0045] The blue indigo fruit dry wine was analyzed and tested according to the national standard method. The alcohol content was 15.5% vol, the total acid was 7.89g / L, the total sugar was 3.56g / L, the wine was shiny, dark wine red, clear and bright, with full fruity aroma, mellow taste and long aftertaste.

[0046] Example 2

[0047] A fermentation method for blue indigo fruit dry wine, the specific implementation scheme is as follows:

[0048] S1: Activation culture of acid-reducing bacteria to obtain acid-reducing fermentation seed liquid.

[0049] A loop of Issatchenkia terricola WJL-G4 strain preserved in the YPD slant medium was picked up and inoculated into the YPD liquid medium. The strain activation culture conditions were: temperature 25°C, rotation speed 240 rpm, liquid volume 30 mL / 250 mL conical flask, and culture time 24 h; then it was transferred to the YPD liquid medium again. The culture conditions were: the inoculation volume accounted for 5% of the weight ratio of the YPD liquid medium, the temperature was 25°C, the rotation speed was 240 rpm, the liquid volume was 30 mL / 250 mL conical flask, the culture time was 20 h, and the viable count was adjusted to 5 × 10 8 CFU / mL; obtain the acid-reducing fermentation seed liquid.

[0050] S2: fermenting the blue Indigo Cartha fruit pulp to obtain blue Indigo Cartha fruit pulp.

[0051] The blue honeysuckle fruit was beaten into pulp, sterilized by pasteurization, and cooled to 25° C. to obtain blue honeysuckle sterilized pulp, and the acid-reducing fermentation seed liquid obtained in step S1 was inoculated at a weight ratio of 5:100 of the acid-reducing fermentation seed liquid to the blue honeysuckle sterilized pulp, and then acid-reducing fermentation was carried out at 25° C. and 120 rpm for 72 hours to obtain blue honeysuckle acid-reducing fermentation pulp. The blue honeysuckle sterilized pulp was filled in a 30 mL / 250 mL conical flask.

[0052] S3: The blue honeysuckle acid-reduced fermented pulp is inoculated with brewer's yeast for further fermentation to obtain the blue honeysuckle mixed fermented pulp.

[0053] The activated solution of brewer's yeast was added to the acid-reducing fermentation pulp of blue honeysuckle, and then the fermentation was continued for 24 hours at 20° C. and 45 rpm to obtain the mixed fermentation pulp of blue honeysuckle.

[0054] The brewer's yeast is a dry powder of Angel's highly active brewer's yeast (Saccharomyces cerevisiae) BV818. The brewer's yeast is weighed under sterile conditions, and then dissolved in an appropriate amount of 2% by mass sucrose aqueous solution that has been sterilized in advance and cooled to 30°C for activation for half an hour. Sterile distilled water is added to adjust the number of live yeast cells to 5×10 8 CFU / mL, the obtained Saccharomyces cerevisiae activation liquid is inoculated into the Saccharomyces cerevisiae acid-reduced fermentation slurry at an inoculation rate of 5% by weight ratio of the Saccharomyces cerevisiae activation liquid to the Saccharomyces cerevisiae acid-reduced fermentation slurry.

[0055] S4: The ingredients of the mixed fermented pulp of blue indigo fruit are adjusted and alcohol fermentation is carried out.

[0056] Sucrose was added to the mixed fermentation pulp of blue indigo fruit, and stirred slowly to fully dissolve. The soluble solids were measured with a handheld saccharimeter to reach 19°Brix. Then, food-grade sulfite was added to the mixed fermentation pulp of blue indigo fruit at a concentration of 50 mg / L. After adding, it was slowly stirred to obtain alcohol fermentation pulp. After that, the temperature was controlled at 20°C, and the fermentation was static for 4 days. The alcohol fermentation pulp was slowly stirred twice a day to release carbon dioxide. Then, sucrose was added to the alcohol fermentation pulp again, and stirred slowly to fully dissolve. The soluble solids were measured with a handheld saccharimeter to reach 12°Brix. Then, food-grade sulfite was added at a concentration of 15 mg / L. The temperature was controlled at 20°C, and the fermentation was static for 6 days. The alcohol fermentation pulp was slowly stirred twice a day to release carbon dioxide. After 6 days of static fermentation at 20°C, the juice and residue were separated to obtain fermented mash.

[0057] S5: Post-fermentation, aging, bottling and sterilization to obtain blue indigo fruit dry wine.

[0058] The fermented mash is fermented at 22°C for 60 days with a liquid volume ratio of 90%, and then poured back to obtain the blue indigo fruit dry wine. The blue indigo fruit dry wine is aged, filled, sterilized, labeled and other processes to obtain the blue indigo fruit dry wine. The aging temperature is 14°C, the liquid volume ratio is equal to 95%, and the aging time is 1 year. The filling, sterilization, labeling and other processes are carried out by conventional methods. The blue indigo fruit dry wine is obtained.

[0059] The blue indigo fruit dry wine was analyzed and tested according to the national standard method. The alcohol content was 16.0% vol, the total acid was 8.01g / L, the total sugar was 3.83g / L, the wine was shiny, dark wine red, clear and bright, with full fruity aroma, mellow taste and long aftertaste.

[0060] Example 3

[0061] A fermentation method for blue indigo fruit dry wine, the specific implementation scheme is as follows:

[0062] S1: Activation culture of acid-reducing bacteria to obtain acid-reducing fermentation seed liquid.

[0063] A loop of Issatchenkia terricola WJL-G4 strain preserved in YPD slant medium was picked up and inoculated into YPD liquid medium. The strain activation culture conditions were: temperature 28°C, rotation speed 200 rpm, liquid volume 45 mL / 250 mL conical flask, and culture time 24 h; then it was transferred to YPD liquid medium again, and the culture conditions were: inoculation weight ratio 3%, temperature 28°C, rotation speed 200 rpm, liquid volume 45 mL / 250 mL conical flask, and culture time 18 h, and then the viable count was adjusted to 2×10 8 CFU / mL; obtain the acid-reducing fermentation seed liquid.

[0064] S2: fermenting the blue Indigo Cartha fruit pulp to obtain blue Indigo Cartha fruit pulp.

[0065] The blue honeysuckle fruit was beaten into pulp, sterilized by pasteurization, and cooled to 26° C. to obtain blue honeysuckle sterilized pulp, and the acid-reducing fermentation seed liquid obtained in step S1 was inoculated at a weight ratio of 3:100 of the acid-reducing fermentation seed liquid to the blue honeysuckle sterilized pulp, and then acid-reducing fermentation was performed at 26° C. and 200 rpm for 80 hours to obtain blue honeysuckle acid-reducing fermentation pulp. The blue honeysuckle sterilized pulp was filled in a 40 mL / 250 mL conical flask.

[0066] S3: The blue honeysuckle acid-reduced fermented pulp is inoculated with brewer's yeast for further fermentation to obtain the blue honeysuckle mixed fermented pulp.

[0067] The activated solution of brewer's yeast was added to the acid-reducing fermentation pulp of blue honeysuckle, and then the fermentation was continued for 28 hours at 24° C. and 50 rpm to obtain the mixed fermentation pulp of blue honeysuckle.

[0068] The brewer's yeast is a dry powder of Angel's highly active brewer's yeast (Saccharomyces cerevisiae) BV818. The brewer's yeast is weighed under sterile conditions, and then dissolved in an appropriate amount of 2% by mass sucrose aqueous solution that has been sterilized in advance and cooled to 28°C for activation for half an hour. Sterile distilled water is added to adjust the number of live yeast cells to 3×10 8 CFU / mL, the obtained brewer's yeast activation liquid is inoculated into the blue honeysuckle acid-reduced fermentation pulp at a ratio of 3% by weight of the brewer's yeast activation liquid inoculation amount to the blue honeysuckle acid-reduced fermentation pulp.

[0069] S4: The ingredients of the mixed fermented pulp of blue indigo fruit are adjusted and alcohol fermentation is carried out.

[0070] Add sucrose to the mixed fermentation slurry of blue indigo fruit, stir slowly to fully dissolve, use a handheld saccharimeter to measure the soluble solids to reach 18°Brix, then add food-grade sulfite to the mixed fermentation slurry of blue indigo fruit at a concentration of 40 mg / L, stir slowly after adding to obtain alcohol fermentation slurry. Then control the temperature at 22°C, ferment statically for 4 days, stir the alcohol fermentation slurry slowly twice a day to release carbon dioxide. Then add sucrose to the alcohol fermentation slurry again, stir slowly to fully dissolve, use a handheld saccharimeter to measure the soluble solids to reach 14°Brix, then add food-grade sulfite at a concentration of 20 mg / L, control the temperature at 22°C, ferment statically for 5 days, stir the alcohol fermentation slurry slowly twice a day to release carbon dioxide, and then separate the juice and residue to obtain fermented mash.

[0071] S5: Post-fermentation, aging, bottling and sterilization to obtain blue indigo fruit dry wine.

[0072] The fermented mash is fermented at 20°C for 90 days with a liquid volume ratio of 95%, and then poured back to obtain the blue indigo fruit dry wine. The blue indigo fruit dry wine is aged, filled, sterilized, labeled and other processes to obtain the blue indigo fruit dry wine. The aging temperature is 12°C, the liquid volume ratio is equal to 95%, and the aging time is 2 years. The filling, sterilization, labeling and other processes are carried out by conventional methods. The blue indigo fruit dry wine is obtained.

[0073] The blue indigo fruit dry wine was analyzed and tested according to the national standard method. The alcohol content was 16.5% vol, the total acid was 7.73g / L, the total sugar was 3.55g / L, the wine was shiny, dark wine red, clear and bright, with full fruity aroma, mellow taste and long aftertaste.

[0074] The above descriptions are only some embodiments of the present invention and are not intended to limit the present invention. The patent protection scope of the present invention shall be based on the claims. All equivalent structural changes made using the contents of the specification of the present invention shall be included in the protection scope of the present invention.

Claims

1. A fermentation method for edodes berry dry wine, characterized in that: The fermentation steps include: S1: activating and culturing acid-reducing bacteria to obtain acid-reducing fermentation seed liquid; S2: acid-reducing fermentation of blue indigo fruit pulp to obtain blue indigo fruit acid-reducing fermentation pulp; S3: inoculating blue indigo fruit acid-reducing fermentation pulp with brewer's yeast for further fermentation to obtain blue indigo fruit mixed fermentation pulp; S4: adjusting the composition of blue indigo fruit mixed fermentation pulp to perform alcohol fermentation; S5: post-fermentation, aging, bottling and sterilization to obtain blue indigo fruit dry wine; The acid-reducing bacteria is Issatchenkia terricola WJL-G4, and the biological preservation information is: it was deposited in the General Microbiology Center of the China Microbiological Culture Collection Administration on October 21, 2019, with a preservation number of CGMCC No. 18712, and the recommended classification name is: Issatchenkia terricola, the test result is alive, and the preservation address is No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing; the brewer's yeast is Angel high-activity brewer's yeast (Saccharomyces cerevisiae) BV818.

2. The fermentation method of blue indigo fruit dry wine according to claim 1, characterized in that: In step S1, the viable bacteria count of the acid-reducing fermentation seed liquid is 1×10 8 -5×10 8 CFU / mL.

3. The fermentation method of blue indigo fruit dry wine according to claim 1, characterized in that: In step S2, the blue indigo fruit is beaten into pulp, sterilized by pasteurization, and then cooled to 25-28° C. to obtain blue indigo sterilized fruit pulp, and the acid-reducing fermentation seed liquid obtained in step S1 is inoculated at a weight ratio of 1-5:100 of the acid-reducing fermentation seed liquid to the blue indigo sterilized fruit pulp, and then acid-reducing fermentation is carried out at 25-28° C. and 120-240 rpm for 72-84 hours to obtain blue indigo acid-reducing fermented pulp; the liquid volume of the blue indigo sterilized fruit pulp is 20-50 mL / 250 mL conical flask, that is, the liquid volume volume ratio is 8-20%.

4. The fermentation method of blue indigo fruit dry wine according to claim 1, characterized in that: In step S3, the activated solution of brewer's yeast is added to the acid-reducing fermentation slurry of blue honeysuckle, and then the fermentation is continued for 24-30 hours at 20-25° C. and 45-60 rpm to obtain a mixed fermentation slurry of blue honeysuckle.

5. The fermentation method of blue indigo fruit dry wine according to claim 1 and claim 4, characterized in that: In step S3, the number of live bacteria in the activated solution of Saccharomyces cerevisiae is 1×10 8 -5×10 8 CFU / mL, and the weight ratio of the activated solution of Saccharomyces cerevisiae to the acid-reduced fermented pulp of Lonicera caerulea is 1-5:100.