Method for improving flavor substances in ageing process of mango wine and product thereof

Abstract

The invention discloses a method for improving flavor substances in a mango wine aging process and a product thereof, and the method comprises the following steps: 1, removing impurities from a base wine, purifying, adjusting the flavor, and preparing mango pulp; 2, mixing the base wine with the mango pulp in proportion, and adding rock sugar accounting for 30-40% of the weight of the mango pulp to balance acidity; 3, filling the mixed solution in the step 2 into a sterile bag, and discharging air in the sterile bag; and 4, putting the sterile bag filled with the mixed liquid into a cavity of ultrahigh pressure equipment. The invention relates to the technical field of mango wine brewing. Through combination of an ultrahigh pressure technology and an oscillation aging acceleration technology, pulp cell walls can be fully destroyed to release flavor substances so as to accelerate molecular motion and promote esterification reaction, compared with an aging mode of a traditional technology, mango fruit fragrance can be reserved to a greater extent, meanwhile, aging of the mango wine can be achieved within a short time, and the mango wine has good taste. The comprehensive energy consumption is reduced by more than 40%, and the taste is better.

Description

Technical Field

[0001] The invention relates to the technical field of mango wine brewing, and in particular to a method for improving flavor substances during the aging process of mango wine and a product thereof. Background Art

[0002] Mango skin is fleshy, thick, bright yellow, and sweet. The core is hard and large, kidney-shaped (the shape and size of the core of cultivated varieties vary greatly), flattened, 5-10 cm long and 3-4.5 cm wide, and yellow when ripe. Mango has excellent nutritional value and health benefits, such as antioxidant, anti-cancer, prevention and treatment of cardiovascular and cerebrovascular diseases, expectorant and cough relief, anti-aging, and eye and skin care.

[0003] Among them, mango wine is a fruit wine made with fresh mango as the core raw material, mixed with liquor, rock sugar, etc. It is currently mainly fermented in large vats and aged naturally;

[0004] However, when the traditional natural aging method is applied, it takes 3-6 months to brew, which makes the overall process time-consuming and due to process limitations, it is difficult to retain the mango aroma to the greatest extent.

[0005] To this end, the present invention provides a method for improving flavor substances during the aging process of mango wine and a product thereof to solve the above problems. Summary of the Invention

[0006] In view of the deficiencies in the prior art, the present invention provides a method for enhancing flavor substances during the aging process of mango wine and a product thereof, which solves the above-mentioned problems.

[0007] To achieve the above objectives, the present invention is implemented through the following technical solution: a method for enhancing flavor substances during the aging process of mango wine, comprising the following steps:

[0008] The first step is to remove impurities from the base wine, adjust its flavor, and prepare the mango pulp;

[0009] The second step is to mix the base wine and mango pulp in proportion, and add 30%-40% of the pulp weight of rock sugar to balance the acidity;

[0010] The third step is to put the mixed solution in step 2 into a sterile bag and remove the air from the sterile bag;

[0011] The fourth step is to place the sterile bag containing the mixed liquid into the cavity of the ultra-high pressure equipment, and to release the flavor substances by destroying the cell wall of the pulp through segmented pressurization to produce primary aged wine;

[0012] Step 5: Prepare a double-layer oxygen-controlled wooden barrel, pour the primary aged wine cooled to 10°C into the double-layer oxygen-controlled wooden barrel and seal it.

[0013] The sixth step is to regularly oscillate the double-layer oxygen-controlled barrels and dynamically monitor the aging wine in the barrels;

[0014] Step 7: Extract the mango wine from the double-layer oxygen-controlled wooden barrel, and filter the remaining turbid liquid and merge it into the main wine.

[0015] Preferably, the base wine is 43% pure sorghum wine, and the base wine is decontaminated by activated carbon.

[0016] Preferably, the mango pulp preparation steps are as follows:

[0017] The first step is to select mangoes with a maturity of 9 and no surface rot or mechanical damage as raw materials;

[0018] The second step is to cut the mango longitudinally along its core, remove the core, peel the skin, and keep the flesh intact;

[0019] The third step is to rinse the remaining fibers on the surface of the pulp with clean water and cut it into 1.5-2.5cm 3 uniform squares;

[0020] Step 4: Add lemon juice to the cut fruit pulp to prevent it from oxidizing and browning.

[0021] Preferably, the ratio of the base wine to mango pulp is 2.7:1.

[0022] Preferably, the ratio of mango pulp to lemon juice is 1:0.25.

[0023] Preferably, the pressure of the staged pressurization is 100 MPa / 30 seconds.

[0024] Preferably, the double-layer oxygen-controlled wooden barrel is made of oak or cherry wood.

[0025] Preferably, the dynamic monitoring of the aged wine includes:

[0026] Temperature monitoring, used to monitor the temperature of aging wine;

[0027] Sampling and monitoring: under normal conditions, shake the double-layer oxygen-controlled wooden barrel for 30 minutes every 8 hours. When the light transmittance is greater than 88%, reduce the shaking to twice a day. If the fruit aroma concentration decreases, stop shaking for 24 hours.

[0028] Air pressure detection is used to monitor the gas pressure in the double-layer oxygen-controlled wooden barrel. When the air pressure value is greater than 0.15MPa, emergency exhaust is required.

[0029] Preferably, the amplitude of the double-layer oxygen-controlled wooden barrel is 9.5 mm and the rotation speed is 28 rpm.

[0030] A product prepared by a method for enhancing flavor substances during the aging process of mango wine, comprising, by weight: 60%-72% base wine, 20%-24% mango pulp, and the remainder being rock sugar

[0031] Beneficial effects

[0032] The present invention provides a method for enhancing flavor substances during the aging process of mango wine and a product thereof. Compared with the existing technology, it has the following advantages:

[0033] The method and product for enhancing flavor substances during the aging process of mango wine, through the combination of ultra-high pressure technology and oscillation-promoting aging technology, can fully destroy the pulp cell walls to release flavor substances, thereby accelerating molecular movement and promoting esterification reactions. Compared with traditional aging methods, this method can retain the mango aroma to a greater extent while achieving mango wine aging in a shorter time, reducing overall energy consumption by more than 40%, and providing a better taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 is a flow chart of the present invention;

[0035] Figure 2 Schematic diagram of the preparation of mango pulp of the present invention. DETAILED DESCRIPTION

[0036] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0037] Example 1:

[0038] See also Figure 1-2 A method for enhancing flavor substances during the aging process of mango wine, comprising the following steps:

[0039] The first step is to remove impurities from the base wine, adjust its flavor, and prepare the mango pulp;

[0040] The second step is to mix the base wine and mango pulp in proportion, and add 30%-40% of the pulp weight of rock sugar to balance the acidity;

[0041] The third step is to put the mixed solution in step 2 into a sterile bag and remove the air from the sterile bag;

[0042] The fourth step is to place the sterile bag containing the mixed liquid into the cavity of the ultra-high pressure equipment, and to release the flavor substances by destroying the cell wall of the pulp through segmented pressurization to produce primary aged wine;

[0043] Step 5: Prepare a double-layer oxygen-controlled wooden barrel, pour the primary aged wine cooled to 10°C into the double-layer oxygen-controlled wooden barrel and seal it.

[0044] The sixth step is to regularly oscillate the double-layer oxygen-controlled barrels and dynamically monitor the aging wine in the barrels;

[0045] Step 7: Extract the mango wine from the double-layer oxygen-controlled wooden barrel, and filter the remaining turbid liquid and merge it into the main wine liquid;

[0046] In this embodiment, the base wine is 43% pure sorghum wine, and the base wine is purified by activated carbon;

[0047] Among them, pure sorghum liquor has a pure body and no off-flavors. The high alcohol content of the base liquor in the range of 40-60% can inhibit the growth of bacteria and adapt to the high-intensity environment during high-pressure processing. After being mixed with mango pulp, its mellow taste can be further softened through shaking and aging, improving the harmony of the liquor.

[0048] In this example, activated carbon is used to remove impurities by diluting the base liquor to 60% vol, adding 0.05%-0.1% activated carbon, stirring for 30 minutes, and then letting it sit for 36 hours before filtering. This can absorb pigments, odors, and some fusel alcohols, and can achieve a removal rate of over 80% for acrolein.

[0049] In other embodiments, the base wine may also be:

[0050] The low-ester content of the light-fragrant Xiaoqu liquor at around 42% alcohol reduces interference with the mango aroma while meeting the ultra-high pressure treatment requirement for a low-ester base liquor. This type of base liquor has a stable molecular structure and is not easily decomposed under high pressure. Furthermore, the oscillation process promotes a uniform fusion of the fruity and wine aromas.

[0051] The base wine fermented with glutinous rice wine koji has a slightly sweet flavor that naturally matches the aroma of mango. Shaking and aging can accelerate the combination of sugar and wine, and ultra-high pressure treatment can shorten the esterification reaction cycle.

[0052] In other embodiments, the base wine may be further decontaminated by the following methods:

[0053] 1. Natural sedimentation: by allowing the suspended particles or lees residue in the base wine to settle naturally, and then separating the upper layer of clarified wine. Other processes are required to improve the purification effect;

[0054] 2. Mechanical filtration: Use bag filters or filter presses to remove impurities. Control the pressure and time to avoid damaging the wine structure.

[0055] 3. During the distillation process, discard the initial "head liquor" (about 3%-5% of the total) with high levels of fusel oil and aldehydes, and the "tail liquor" with low alcohol content and strong bitterness at the end, retaining the high-quality liquor in the middle. This method can reduce the fusel alcohol content by 30%-50%;

[0056] 4. Selecting yeast strains with strong ester production and low fusel alcohol production (such as abnormal Wickham yeast) can reduce the total fusel alcohol content by 15%-20%. At the same time, controlling the fermentation temperature (25-35°C) can inhibit the growth of foreign bacteria.

[0057] In this embodiment, the steps for preparing mango pulp are as follows:

[0058] The first step is to select mangoes with a maturity of 9 and no surface rot or mechanical damage as raw materials;

[0059] The second step is to cut the mango longitudinally along its core, remove the core, peel the skin, and keep the flesh intact;

[0060] The third step is to rinse the remaining fibers on the surface of the pulp with clean water and cut it into 1.5-2.5cm 3 uniform squares;

[0061] Step 4: Add lemon juice to the cut fruit pulp to prevent it from oxidizing and browning;

[0062] In this embodiment, the ratio of base wine to mango pulp is 2.7:1, which ensures that the effective ingredients in the pulp are fully released during high-pressure treatment, and the wine has suitable fluidity during the shaking process, which can quickly extract mango flavor substances and inhibit the activity of spoilage bacteria in the pulp.

[0063] In this embodiment, the ratio of mango pulp to lemon juice is 1:0.25. The citric acid and vitamin C contained in the lemon juice can block the activity of polyphenol oxidase in mangoes, preventing the pulp from rapidly browning after contact with air, and maintaining a bright yellow or orange appearance.

[0064] Furthermore, mango pulp in an acidic environment (pH ≤ 4.5) can inhibit the growth of mold and spoilage bacteria, and low-temperature storage can extend the shelf life of mango pulp by 30%-50%.

[0065] At the same time, adding lemon juice to highly sweet mangoes can reduce the cloying sweetness, and the increased acidity makes it more palatable for wine or jam. For green mangoes with insufficient acidity, adding lemon juice to the acid can prevent the wine from having a bland taste after fermentation.

[0066] In other embodiments, the browning of mango pulp can be prevented by:

[0067] 1. Acidity regulator

[0068] Citric acid / malic acid

[0069] By lowering the pH value to below 3, the activity of polyphenol oxidase is inhibited, blocking the enzymatic browning reaction;

[0070] Ascorbic acid (vitamin C): directly scavenges free radicals, inhibits oxidative browning, and has dual functions of antioxidant and pH regulation; 0.01%-0.05% vitamin C solution can be added or sprayed directly on the surface of mangoes.

[0071] 2. Sulfide Treatment

[0072] Sulfur dioxide (SO2) or potassium metabisulfite: inhibits enzyme activity and blocks the oxidation chain reaction.

[0073] 3. Natural Antioxidants

[0074] Honey / sucrose: The high osmotic pressure environment inhibits enzyme activity, and the phenolic substances in honey synergistically resist oxidation.

[0075] 4. Composite Collaborative Solution

[0076] Citric acid + vitamin C + honey: Mixed use can simultaneously adjust pH, scavenge free radicals and form a protective layer;

[0077] Sulfur dioxide + low temperature storage: combined with low temperature (4-8°C) refrigeration, the shelf life of mangoes can be extended to 5-7 days;

[0078] In this embodiment, the staged pressurization pressure is 100 MPa / 30 seconds, and each stage is held for 30 seconds to balance the molecular structure of the wine, so as to avoid excessive instantaneous pressure from damaging the pulp fibers, and to reduce the content of ethanol and fusel oil, and increase ester substances such as ethyl acetate by 30%;

[0079] At the end of the staged pressurization, the wine is left to stand for 12 hours to allow irritants such as ethanol and fusel oil in the wine to evaporate naturally, and the content of ester substances such as ethyl acetate is increased by 30%. At the same time, before the primary aged wine is introduced into the double-layer oxygen-controlled barrel, it is filtered through diatomaceous earth and 1% agar solution is added to accelerate colloidal flocculation.

[0080] In more detail, diatomite is a biogenic siliceous sedimentary rock with a light and porous structure, mainly formed by the accumulation of the remains of ancient diatoms, containing small amounts of clay minerals or volcanic ash;

[0081] The main component of diatomaceous earth is amorphous silicon dioxide (SiO2), which can be expressed as SiO2·nH2O. The mineral composition is amorphous opal and its variants. Diatomaceous earth is usually light yellow or light gray, and may turn yellow or green as impurities increase. It is soft, porous, and light, with a bulk density of 0.34-0.65g / cm3. It has a high water absorption rate of 2-4 times its own volume, and has high chemical and thermal stability and excellent adsorption properties.

[0082] Agar's most useful property is the significant temperature difference between its freezing and melting points. It begins to melt in water only when heated to 95°C, and solidifies only when the molten solution cools to 40°C. This makes it the ideal coagulant for preparing solid culture media. Solid culture media prepared with agar can be cultured at high temperatures without melting, and inoculation before solidification will not scald the culture. Therefore, agar is the most widely used coagulant in the preparation of various biological culture media.

[0083] In this embodiment, the double-layer oxygen-controlled wooden barrel is made of oak or cherry wood;

[0084] The sapwood and heartwood of oak are slightly different. The sapwood is grayish-yellow-white, while the heartwood varies in color, ranging from yellowish-brown with a reddish-brown hue. The grain is straight, sometimes with diagonal grain, and the structure is coarse with beautiful patterns. Oak wood has high mechanical strength and is wear-resistant, with an air-dry density of 0.66-0.77 g / cm³. It is difficult to dry and is prone to cracking and warping during drying.

[0085] Cherry refers to the wood of black cherry, a strong, close-grained, lustrous brown or red wood that can achieve a strong luster, has a straight, regular grain, and has deep red growth lines;

[0086] Double-layered, oxygen-controlled barrels made of oak or cherry wood can create a complex aroma with the mango fruit. The double-layer structure has an oxygen-permeable inner layer and a sealed outer layer, balancing oxidation and preservation needs.

[0087] Before the double-layer oxygen-controlled wooden barrels are put into use, they need to be conditioned with a mixture of mango pomace and base wine for two weeks to activate the wood flavor release channel.

[0088] In this embodiment, the mixed liquid is filled into the double-layer oxygen-controlled wooden barrel to 70% of its capacity to reserve space for fermentation expansion;

[0089] In this embodiment, the dynamic monitoring of aged wine includes:

[0090] Temperature monitoring, used to monitor the temperature of aging wine;

[0091] Sampling and monitoring: under normal conditions, shake the double-layer oxygen-controlled wooden barrel for 30 minutes every 8 hours. When the light transmittance is greater than 88%, reduce the shaking to twice a day. If the fruit aroma concentration decreases, stop shaking for 24 hours.

[0092] Air pressure detection is used to monitor the gas pressure in the double-layer oxygen-controlled wooden barrel. When the air pressure value is greater than 0.15MPa, emergency exhaust is required;

[0093] In this embodiment, during the shaking period of the double-layer oxygen-controlled wooden barrel, the ambient temperature is 18-22°C. Too high a temperature can easily cause excessive fermentation, while too low a temperature can delay the fusion of flavor substances.

[0094] In this embodiment, the amplitude of the double-layer oxygen-controlled barrel is 9.5 mm and the rotation speed is 28 rpm;

[0095] During the oscillation of the double-layer oxygen-controlled wooden barrel, the lid is opened every three days to discharge the accumulated CO2 gas. If the base wine evaporates by more than 5%, the same type of base wine is added to the initial liquid level.

[0096] In this embodiment,

[0097] In summary, the data of mango wine prepared by the above process are shown in the following table;

[0098]

[0099] As shown in the table above:

[0100] The light transmittance of mango wine is greater than 90%, which makes the suspended particles in the wine obvious.

[0101] Aroma retention rate: greater than 92%; retains the mango aroma to a greater extent

[0102] Ester content per liter: 2.73g;

[0103] Bitterness (5-level system): Level 2; can ensure the drinking experience of people;

[0104] Ethanol content: reduced by 35 percent;

[0105] Moreover, through the combination of ultra-high pressure technology and oscillation aging technology, the cell walls of the pulp can be fully destroyed to release flavor substances, thereby accelerating molecular movement and promoting esterification reactions. Compared with traditional aging methods, it can retain the mango aroma to a greater extent while achieving mango wine aging in a shorter time. The overall energy consumption is reduced by more than 40%, and the taste is better.

[0106] Example 2:

[0107] This embodiment provides a product prepared by the method for enhancing flavor substances during the aging process of mango wine based on the first embodiment. The product comprises, by weight, 60%-72% base wine, 20%-24% mango pulp, and the remainder crystal sugar.

[0108] Meanwhile, the contents not described in detail in this specification belong to the prior art known to those skilled in the art.

[0109] It should be noted that, in this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that includes a list of elements includes not only those elements but also other elements not explicitly listed, or elements inherent to such process, method, article, or apparatus.

[0110] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A method for enhancing flavor substances during the aging process of mango wine, characterized by: Here are the steps: The first step is to remove impurities from the base wine, adjust its flavor, and prepare the mango pulp; The second step is to mix the base wine and mango pulp in proportion, and add 30%-40% of the pulp weight of rock sugar to balance the acidity; The third step is to put the mixed solution in step 2 into a sterile bag and remove the air from the sterile bag; The fourth step is to place the sterile bag containing the mixed liquid into the cavity of the ultra-high pressure equipment, and to release the flavor substances by destroying the cell wall of the pulp through segmented pressurization to produce primary aged wine; Step 5: Prepare a double-layer oxygen-controlled wooden barrel, pour the primary aged wine cooled to 10°C into the double-layer oxygen-controlled wooden barrel and seal it. The sixth step is to regularly oscillate the double-layer oxygen-controlled barrels and dynamically monitor the aging wine in the barrels; Step 7: Extract the mango wine from the double-layer oxygen-controlled wooden barrel, and filter the remaining turbid liquid and merge it into the main wine.

2. The method for enhancing flavor substances during the aging process of mango wine according to claim 1, characterized in that: The base wine is 43% pure kaoliang wine, and the base wine is decontaminated by activated carbon.

3. The method for enhancing flavor substances during the aging process of mango wine according to claim 1, characterized in that: The mango pulp preparation steps are as follows: The first step is to select mangoes with a maturity of 9 and no surface rot or mechanical damage as raw materials; The second step is to cut the mango longitudinally along its core, remove the core, peel the skin, and keep the flesh intact; The third step is to rinse the remaining fibers on the surface of the pulp with clean water and cut it into 1.5-2.5cm 3 uniform squares; Step 4: Add lemon juice to the cut fruit pulp to prevent it from oxidizing and browning.

4. The method for enhancing flavor substances during the aging process of mango wine according to claim 1, characterized in that: The ratio of the base wine to mango pulp is 2.7:

1.

5. The method for enhancing flavor substances during the aging process of mango wine according to claim 1, characterized in that: The ratio of the mango pulp to the lemon juice is 1:0.

25.

6. The method for enhancing flavor substances during the aging process of mango wine according to claim 1, characterized in that: The pressure of the staged pressurization is 100 MPa / 30 seconds.

7. The method for enhancing flavor substances during the aging process of mango wine according to claim 1, characterized in that: The double-layer oxygen-controlled wooden barrel is made of oak or cherry wood.

8. The method for enhancing flavor substances during the aging process of mango wine according to claim 1, characterized in that: The dynamic monitoring of the aged wine includes: Temperature monitoring, used to monitor the temperature of aging wine; Sampling and monitoring: under normal conditions, shake the double-layer oxygen-controlled wooden barrel for 30 minutes every 8 hours. When the light transmittance is greater than 88%, reduce the shaking to twice a day. If the fruit aroma concentration decreases, stop shaking for 24 hours. Air pressure detection is used to monitor the gas pressure in the double-layer oxygen-controlled wooden barrel. When the air pressure value is greater than 0.15MPa, emergency exhaust is required.

9. The method for enhancing flavor substances during the aging process of mango wine according to claim 1, characterized in that: The amplitude of the double-layer oxygen-controlled wooden barrel is 9.5 mm, and the rotation speed is 28 rpm.

10. A product prepared by the method for enhancing flavor substances during the aging process of mango wine according to claim 1, characterized in that: The invention comprises, by weight, 60%-72% of base wine, 20%-24% of mango pulp and the remainder of rock sugar.

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