Preparation method of full-juice fermentation type high-ester monascus loganberry wine

Abstract

The application discloses a preparation method of a full-juice fermentation type high-ester red-mold mulberry wine, which comprises the following steps: mulberry pulp is enzymatically hydrolyzed; the enzymatic hydrolysis product is adjusted in sugar content, and then potassium metabisulfite, fruit wine yeast and esterification red mold are added to perform pre-fermentation; after pre-fermentation, the pre-fermentation supernatant and tank bottom pre-fermentation residual material are obtained through static sedimentation; the pre-fermentation supernatant is subjected to post-fermentation, and then the post-fermentation supernatant and tank bottom post-fermentation sediment wine mud are obtained through static sedimentation; the pre-fermentation residual material and the post-fermentation sediment wine mud are uniformly mixed, and then poured into a distillation wine device to be distilled; the obtained distillate and the post-fermentation supernatant are uniformly mixed in an aging tank, and then the original wine liquid is obtained through static aging; the original wine liquid is added with a composite clarifying agent, and then the wine liquid is clarified through static clarification; the clarified wine liquid is filtered, filled, sterilized, labeled, code-sprayed and packaged to obtain the full-juice fermentation type high-ester red-mold mulberry wine.

Description

Technical Field

[0001] This invention belongs to the field of brewing technology, specifically relating to a method for preparing a full-juice fermented high-ester red yeast rice mulberry wine. Background Technology

[0002] Fermented mulberry wine is a fruit wine product made primarily from mulberries and mulberry juice. Through processes such as crushing, fermentation, aging, clarification, filtration, and blending, yeast converts the fermentable sugars in the fruit into alcohol and other products. Currently, mulberry wines sold on the market include fruit-flavored blends, juice-flavored blends, fresh fruit-infused blends, and fermented wines. Most of these are blended or infused fruit wines, using edible alcohol as a base and adding flavorings, artificial flavorings, and other food additives. In terms of taste, aroma, and quality, they are far inferior to fermented fruit wines. Furthermore, most existing fermented mulberry wines on the market are single-strain fermentation products, resulting in a thinner flavor and insufficient aroma components, failing to meet consumers' growing flavor demands.

[0003] Currently, apart from the wine industry, most fermented fruit wine enterprises in China still use traditional production techniques or workshop-style production, resulting in relatively crude production processes and highlighting numerous problems. 1. Traditional fermented mulberry wine uses mulberry fruit or mulberry juice as the main raw material, adding a certain proportion of water to dilute the juice concentration, and then adjusting the sugar content with white sugar before fermentation. The resulting wine lacks a strong fruit aroma and has a bland, unpleasant taste. 2. Fresh mulberries contain abundant pectin and cellulose, which easily lead to high juice viscosity and slow juice seepage during fruit wine fermentation. This hinders the dissolution of pigments and tannins from the fruit, affecting the product's flavor, the clarification effect of the wine during post-fermentation, and the fermentation cycle. In traditional mulberry wine brewing processes, mulberries are simply crushed and directly subjected to pre-fermentation without enzymatic hydrolysis. 3. Traditional mulberry wines mostly use single-strain fermentation with active fruit wine yeast, requiring a long fermentation period. The resulting wine has a low ester content, leading to insufficient aroma and a thin taste. 4. In traditional fruit wine production, the byproduct fruit pomace contains significant aroma components and some alcohol. After fermentation, the clear liquid is transferred to the secondary fermentation and aging processes, while the pomace wine (from the initial fermentation) and the cloudy liquid (from the secondary fermentation) are mostly discarded. This not only fails to fully utilize the byproducts but also wastes resources and pollutes the environment.

[0004] Red yeast rice has been used in my country for over 3,000 years and is widely distributed, with Fujian red yeast rice being the most famous. Red yeast rice is a purplish-red rice koji formed by fermentation of rice with Monascus purpureus. It is mainly used in the brewing of wine, vinegar, fermented foods, and food coloring. There are several varieties of red yeast rice used for brewing, including red-coated red yeast rice, black-coated red yeast rice, and esterified red yeast rice. Among these, the esterification enzyme, a fermentation product of esterified red yeast rice, can synthesize esters from organic acids and alcohols into ester flavor compounds during the brewing process, giving the wine a richer and more mellow aroma.

[0005] This invention addresses the characteristics of high-ester esterified red yeast rice and key technologies in mulberry wine production. It integrates various process technologies, including fruit juice compound enzymatic hydrolysis, mixed microbial low-temperature fermentation, fruit pomace distillation for aroma enhancement, compound clarifying agent clarification, and ultrafiltration membrane filtration, to develop a method for preparing a whole-fruit juice fermented high-ester red yeast rice mulberry wine. Summary of the Invention

[0006] The purpose of this invention is to propose a method for preparing a full-juice fermented high-ester red yeast rice mulberry wine. Using mulberry fruit as raw material, the method integrates technologies such as compound enzymatic hydrolysis, low-temperature fermentation with mixed koji, compound clarifying agent combined with cross-flow membrane filtration, and distillation for aroma enhancement. The research aims to develop a brewing process technology for full-juice fermented red yeast rice mulberry wine that can be applied to industrial production, thereby increasing the juice yield of mulberry fruit, increasing the total ester content in mulberry base wine and finished wine, shortening the fermentation and aging cycles, and improving product stability.

[0007] The specific technical solution of this invention is as follows:

[0008] A method for preparing a fully fermented, high-ester red yeast rice and mulberry wine includes the following steps:

[0009] 1) Select mulberries without mechanical damage, disease spots, mold, or spoilage on the surface, wash them with clean water, drain them, and crush them to obtain mulberry pulp;

[0010] 2) Transfer the mulberry pulp obtained in step 1) to an enzymatic hydrolysis tank, add a compound enzyme, and carry out enzymatic hydrolysis to obtain the enzymatic hydrolysis product;

[0011] 3) Transfer the enzymatic hydrolysis product obtained in step 2) to the pre-fermentation tank, add sugar source to adjust the sugar content, add potassium metabisulfite, then add fruit wine yeast and esterified red yeast rice, carry out pre-fermentation, and then let it stand to settle to obtain the pre-fermentation supernatant and the pre-fermentation residue at the bottom of the tank.

[0012] 4) Transfer the pre-fermentation supernatant obtained in step 3) to the post-fermentation tank for post-fermentation, and then let it stand to settle, to obtain the post-fermentation supernatant and the post-fermentation sediment lees at the bottom of the tank.

[0013] 5) Mix the pre-fermentation residue obtained in step 3) and the sediment obtained in step 4) evenly, pour them into a still for first and second distillation, and obtain the secondary fraction for later use.

[0014] 6) Transfer the post-fermentation supernatant obtained in step 4) and the secondary distillate obtained in step 5) to an aging tank, mix them evenly, and let them stand to age to obtain the original wine.

[0015] 7) Transfer the original wine obtained in step 6) to a clarification tank, add a compound clarifying agent, let it stand to clarify, and obtain the clarified wine and sediment at the bottom of the tank; filter the clarified wine to obtain the whole juice fermented high ester red yeast mulberry wine.

[0016] In step 2), the compound enzyme is composed of pectinase and cellulase in a mass ratio of 2:1, and its addition amount is calculated as 0.009% of the mulberry pulp by mass percentage. The enzyme activity of pectinase is 200,000 U / g, and the enzyme activity of cellulase is 100,000 U / g. The enzymatic hydrolysis temperature is 25-30℃, and the time is 60 min.

[0017] In step 3), the addition of sugar source to adjust the sugar content specifically involves adding white granulated sugar to adjust the sugar content to 22-23 BX; the amount of potassium metabisulfite added is 0.05% of the mulberry pulp by mass percentage; the amount of fruit wine yeast added is 0.05% of the mulberry pulp by mass percentage; the amount of esterified red yeast added is 1% of the mulberry pulp by mass percentage; and the pre-fermentation temperature is 18-20℃, and the time is 7 days.

[0018] In step 4), the temperature of the post-fermentation is 10-14°C, and the time is 7 days.

[0019] In step 5), the temperature of the distillate during the first and second distillations is ≤40℃, and the alcohol content of the second fraction is 45%.

[0020] In step 6), the aging temperature is 15°C and the time is 180 days.

[0021] In step 7), the composite clarifying agent is composed of kaolin and silica gel in a mass ratio of 4:1; the filtration is carried out by the following method: first filtering with a diatomaceous earth filter, and then filtering through a 0.18μm crossflow membrane.

[0022] A whole-juice fermented high-ester red yeast rice mulberry wine prepared by the above preparation method.

[0023] The significant advantages of this invention are:

[0024] (1) The mulberry fruit compound enzyme hydrolysis process is adopted. Through the compound enzymatic hydrolysis of pectinase and cellulase, the crushed mulberry fruit is enzymatically hydrolyzed at a lower temperature, which can reduce the viscosity of the juice, accelerate the juice seepage rate, and increase the dissolution of pigments and tannins in the mulberry fruit, effectively increasing the juice yield and reducing the loss of beneficial components. The compound enzymatic hydrolysis of the present invention effectively increases the mulberry juice dissolution rate, makes up for the shortcomings of traditional methods, and has the advantages of high enzymatic hydrolysis efficiency, high juice yield and good effect.

[0025] (2) A low-temperature fermentation process combining esterified red yeast rice with fruit wine yeast is adopted. Mulberry juice after complex enzymatic hydrolysis is used as raw material, and high-ester-yielding esterified red yeast rice combined with active dry fruit wine yeast is selected as the fermenting agent. The total ester content of the red yeast rice mulberry wine is increased by about 15% compared to traditional mulberry wine, and the fermentation cycle is shortened from 40 days for raw materials to about 15 days. This effectively solves the defects in mulberry wine production, such as insufficient aroma, low total ester content, and long fermentation cycle, effectively improving product quality and yield, and reducing production costs.

[0026] (3) An aroma-enhancing process using by-product pomace distillation is employed. The supernatant after post-fermentation is transferred, and the remaining pomace residue is collected and combined. This residue is then distilled using a still to recover residual aroma compounds and alcohol. The distilled liquor is then added to the post-fermentation supernatant for aging. Compared to traditional methods, this process increases the total ester content of mulberry wine, shortens the aging period from 10-12 months to 6 months, and also increases the alcohol content and enhances the wine's stability. Detailed Implementation

[0027] To make the content of this invention easier to understand, the technical solution of this invention will be further described below with reference to specific embodiments, but this invention is not limited thereto.

[0028] Example 1

[0029] A method for preparing a fully fermented, high-ester red yeast rice and mulberry wine, comprising the following steps:

[0030] 1) Select mulberries without mechanical damage, disease spots, mold, or spoilage on the surface, wash them with clean water, drain them, and crush them to obtain 1000kg of mulberry pulp.

[0031] 2) Transfer the mulberry pulp obtained in step 1) to an enzymatic hydrolysis tank, add a compound enzyme consisting of 60g pectinase (enzyme activity 200000U / g) and 30g cellulase (enzyme activity 100000U / g), and carry out enzymatic hydrolysis. The process parameters for enzymatic hydrolysis are: enzymatic hydrolysis temperature 25-30℃, enzymatic hydrolysis time 60min, and stirring speed 30r / min to obtain the enzymatic hydrolysis product.

[0032] 3) Transfer the enzymatic hydrolysis product obtained in step 2) to a pre-fermentation tank, add white sugar to adjust the sugar content to 22-23 BX, add 500g potassium metabisulfite, then add 500g fruit wine yeast (purchased from Yantai Diboshi Self-brewing Machine Co., Ltd., item number 38491530210691G) and 10kg esterified red yeast (purchased from Wuhan Penglei Biotechnology Co., Ltd.), and carry out pre-fermentation under static conditions. The fermentation parameters for pre-fermentation are: fermentation temperature 18-20℃ and fermentation time 7 days, to obtain the pre-fermentation supernatant and the pre-fermentation residue at the bottom of the tank.

[0033] 4) Transfer the pre-fermentation supernatant obtained in step 3) to the post-fermentation tank and carry out post-fermentation under static conditions. The fermentation parameters for post-fermentation are: fermentation temperature 10-14℃ and fermentation time 7 days, to obtain post-fermentation supernatant and post-fermentation sediment lees at the bottom of the tank.

[0034] 5) Mix the pre-fermentation residue obtained in step 3) and the post-fermentation sediment obtained in step 4) evenly, pour them into a still for the first distillation, keep the distillation temperature ≤40℃ during the distillation process, and stop distillation when the alcohol content of the fraction is 20% (V / V). The resulting first fraction is reserved for use. The resulting first fraction is then distilled for the second time, keeping the distillation temperature ≤40℃ during the distillation process, and stop distillation when the alcohol content of the fraction is 45% (V / V). The resulting second fraction is reserved for use.

[0035] 6) Transfer the post-fermentation supernatant obtained in step 4) and the secondary distillate obtained in step 5) to an aging tank, mix them evenly, and let them stand for aging. The aging process parameters are: aging temperature 15℃ and aging time 180 days to obtain the original wine.

[0036] 7) Transfer the original wine obtained in step 6) to a clarifying tank, and add kaolin and silica gel (pore volume 600-650 cm³). 3 A composite clarifying agent composed of 4 g (pore size 10-15 μm) in a mass ratio of 4:1 was allowed to stand for clarification at 18℃ for 24 hours to obtain clarified wine and sediment at the bottom of the tank. The clarified wine was first filtered through a diatomaceous earth filter and then through a 0.18 μm cross-flow membrane to obtain a full-juice fermented high-ester red yeast rice mulberry wine.

[0037] 8) The whole juice fermented high ester red yeast rice mulberry wine obtained in step 7) is bottled and sealed. The sealed whole juice fermented high ester red yeast rice mulberry wine is sterilized at 80℃ for 20 minutes, cooled, labeled, coded, packaged and stored to obtain the finished whole juice fermented high ester red yeast rice mulberry wine.

[0038] According to GB / T 15038—2006 "General Analytical Methods for Wine and Fruit Wine", the physicochemical indicators of the obtained whole-juice fermented high-ester red yeast mulberry wine, including alcohol content, total sugar, dry extract, volatile acid, and total ester content, were determined. The test results were: alcohol content 13.1% vol, total sugar 8.8 g / L, dry extract 18.6 g / L, volatile acid 0.4 g / L, and total ester content 0.72 g / L.

[0039] The above description is only a preferred embodiment of the present invention. All equivalent changes and modifications made within the scope of the claims of the present invention should be included in the scope of the present invention.

Claims

1. A method for preparing a fully fermented, high-ester red yeast rice and mulberry wine, characterized in that: Includes the following steps: 1) Select mulberries without mechanical damage, disease spots, mold, or spoilage on the surface, wash them with clean water, drain them, and crush them to obtain mulberry pulp; 2) Transfer the mulberry pulp obtained in step 1) to an enzymatic hydrolysis tank, add a compound enzyme, and perform enzymatic hydrolysis to obtain the enzymatic hydrolysis product; 3) Transfer the enzymatic hydrolysis product obtained in step 2) to the pre-fermentation tank, add sugar source to adjust the sugar content, add potassium metabisulfite, then add fruit wine yeast and esterified red yeast, carry out pre-fermentation, and then let it stand to settle to obtain the pre-fermentation supernatant and the pre-fermentation residue at the bottom of the tank. 4) Transfer the pre-fermentation supernatant obtained in step 3) to the post-fermentation tank for post-fermentation, and then let it stand to settle, to obtain the post-fermentation supernatant and the post-fermentation sediment lees at the bottom of the tank. 5) Mix the pre-fermentation residue obtained in step 3) and the sediment obtained in step 4) evenly, pour them into a still for primary distillation and secondary distillation, and obtain the secondary fraction for later use. 6) Transfer the post-fermentation supernatant obtained in step 4) and the secondary fraction obtained in step 5) to an aging tank, mix them evenly, and let them stand to age to obtain the original wine. 7) Transfer the original wine obtained in step 6) to a clarifying tank, add a compound clarifying agent, let it stand to clarify, and obtain clarified wine and sediment at the bottom of the tank; filter the clarified wine to obtain whole juice fermented high ester red yeast mulberry wine; In step 2), the compound enzyme is composed of pectinase and cellulase in a mass ratio of 2:1, and its addition amount is calculated as 0.009% of the mulberry pulp by mass percentage. The pectinase has an enzyme activity of 200,000 U / g, and the cellulase has an enzyme activity of 100,000 U / g. The enzymatic hydrolysis temperature is 25~30℃, and the time is 60 min. In step 3), the addition of sugar source to adjust the sugar content specifically involves adding white granulated sugar to adjust the sugar content to 22-23 BX; the amount of potassium metabisulfite added is 0.05% of the mulberry pulp by mass percentage; the amount of fruit wine yeast added is 0.05% of the mulberry pulp by mass percentage; the amount of esterified red yeast added is 1% of the mulberry pulp by mass percentage; the pre-fermentation temperature is 18-20℃, and the time is 7 days. In step 4), the temperature of the post-fermentation is 10~14℃, and the time is 7 days; In step 5), the temperature of the distillate during the first and second distillations is ≤40℃, and the alcohol content of the second fraction is 45%; in step 6), the aging temperature is 15℃ and the time is 180 days. In step 7), the composite clarifying agent is composed of kaolin and silica gel in a mass ratio of 4:1; the filtration is carried out by the following method: first filtering with a diatomaceous earth filter, and then filtering through a 0.18μm crossflow membrane.

2. A whole-juice fermented high-ester red yeast rice mulberry wine prepared by the preparation method described in claim 1.