Brewing process for waxberry wine production

Abstract

The invention relates to the technical field of brewing for waxberry grape wine production, and discloses a brewing process for waxberry grape wine production, which comprises the following steps: picking grapes, selecting complete grape fruits, and removing bad fruits; the selected grapes are subjected to stemming, crushing and cold dipping; according to the brewing process for producing the waxberry wine, the waxberry juice is subjected to color assisting treatment by adopting the tea polyphenol and the tannic acid, so that the light and heat stability and the antioxidant activity of anthocyanin in the waxberry wine prepared from the waxberry juice are effectively improved, the color stability of the waxberry wine is realized, and the nutritional value of the waxberry wine is ensured; the red bayberry anthocyanin has a very good scavenging effect on hydroxyl free radicals, superoxide free radicals, DPPH, ABTS and the like, can prevent oxidative damage of macromolecular substances, can activate an antioxidant defense system, has an obvious promoting effect on activity of superoxide dismutase, glutathione and the like, and can be used for preventing the oxidative damage of the macromolecular substances. Meanwhile, the red bayberry anthocyanin serving as a natural pigment can add a unique color to the wine liquid.

Description

Technical Field

[0001] The invention relates to the technical field of brewing for producing bayberry wine, in particular to a brewing process for producing bayberry wine. Background Art

[0002] Bayberry has high medicinal value and has the effects of soothing the stomach and digestion, relieving heat and stopping diarrhea. Bayberry is known as the "agate among fruits" and is rich in nutrients. In addition to being eaten fresh, it can also be processed into jams, canned foods, etc. It is an important raw material for the food and brewing industries.

[0003] As a natural pigment, bayberry anthocyanin is safe, non-toxic, and has many health benefits for the human body. It has been used in food, health products, cosmetics, medicine and other industries. It is a class of compounds formed by the combination of anthocyanin and sugar with glycosidic bonds. It is widely present in the cell fluid of flowers, fruits, stems, leaves and root organs of plants, making them appear in different colors from red, purple to blue. Bayberry anthocyanin is a family of compounds that can appear red in flavonoids, a class of substances based on flavonoid nuclei. Due to its unique functionality, it is used to remove free radicals in the body, proliferate lutein, fight tumors, fight cancer, fight inflammation, inhibit lipid peroxidation and platelet aggregation, prevent diabetes, lose weight, protect eyesight, etc.

[0004] Wine is made from fermented grapes. It is rich in polyphenols, resveratrol and other substances that are beneficial to human health. Daily drinking can reduce cholesterol in the human body and prevent cardiovascular and cerebrovascular diseases. This makes wine have health functions that other beverages cannot match, making it an ideal daily drink.

[0005] Moderate drinking of wine can directly affect the human nervous system and increase muscle tension. In addition, the various amino acids, minerals, vitamins and antioxidants contained in wine can be directly absorbed by the human body. Therefore, wine can play a good role in maintaining and regulating the physiological functions of the human body, especially for those who are weak, have sleep disorders and the elderly. It is a health wine. The wine produced by the existing wine fermentation process has a poor taste, lacks delicateness, lacks fruity aroma, is not rich enough in aroma, and is not easy to preserve, which cannot meet people's pursuit of high-quality wine;

[0006] Therefore, the present invention provides a brewing process for producing bayberry wine to solve the above-mentioned problems. Summary of the invention

[0007] 1. Technical issues to be resolved

[0008] In view of the deficiencies in the prior art, the present invention provides a brewing process for producing bayberry wine, which has a good scavenging effect on hydroxyl free radicals, superoxide free radicals, DPPH, ABTS and the like through bayberry anthocyanins, can prevent oxidative damage of macromolecular substances, and can activate the antioxidant defense system, and has a significant promoting effect on the activity of superoxide dismutase, glutathione enzyme and the like. At the same time, bayberry anthocyanins, as a natural pigment, can add unique color to wine, etc., and solves the problems that the wine produced by the existing wine fermentation process has poor taste, insufficient delicate feeling, insufficient fruity aroma, insufficient aroma richness and is not easy to preserve.

[0009] (II) Technical solution

[0010] In order to achieve the above purpose that bayberry anthocyanins have a good scavenging effect on hydroxyl radicals, superoxide radicals, DPPH, ABTS, etc., can prevent oxidative damage of macromolecular substances, activate the antioxidant defense system, and have a significant promoting effect on the activity of superoxide dismutase, glutathione enzyme, etc., and bayberry anthocyanins as a natural pigment can add a unique color to wine, the present invention provides the following technical scheme: A brewing process for bayberry wine production, comprising the following steps:

[0011] Step 1: Pick grapes, select grapes with uniform maturity and integrity, and remove diseased and rotten grapes;

[0012] Step 2: Remove the stems and crush the selected grapes for cold soaking at 7-10℃, then add pectinase after 12-18 hours and mix thoroughly to form a wine matrix;

[0013] Step 3: intermittently press the wine matrix in step 2;

[0014] Step 4: taking high-quality bayberry pulp for later use, then adjusting the pH value of the bayberry pulp to 3.5 with an acidic blender, and then adding pectinase and amylase to obtain enzymatic bayberry pulp;

[0015] Step 5: Put the pressed wine matrix and bayberry enzymatic hydrolyzed pulp into a temperature-controlled fermentation tank and add active dry yeast to mix them thoroughly, and perform cyclic maceration at 18-24°C for 7-8 days, then terminate the fermentation;

[0016] Step 6: Pressing the fermented product to separate the mixed mash;

[0017] Step 7: Put the mixed mash into a temperature-controlled fermentation tank, add tea polyphenols, tannic acid and lactic acid bacteria to carry out lactic acid fermentation, ferment at 15-26°C for 5-8 days, terminate the fermentation, and then let it stand and remove the upper liquid;

[0018] Step 8: Filter the upper layer of liquid to obtain clarified bayberry wine.

[0019] Preferably, the intermittent pressing treatment uses a press to press three times in sequence, with the pressing pressures being 0.1 MPa, 0.08 MPa, and 0.05 MPa, respectively, and each pressing time being 2 minutes.

[0020] Preferably, the preparation steps of high-quality bayberry pulp in step 4 include:

[0021] A. Pick mature bayberries, remove rotten and residual fruits, and then perform high-oxygen conditioning pre-treatment;

[0022] B. then washing and removing the core of the processed bayberry, and retaining the bayberry pulp for later use;

[0023] C. Put the bayberry pulp into a pulping machine for pulping to obtain bayberry pulp.

[0024] Preferably, the oxygen flow rate of the high-oxygen conditioning pre-treatment is 10-24 mL / min, the oxygen concentration used is 50-78%, and the duration is maintained at 1-3 days.

[0025] Preferably, the acidic conditioning agent in step 4 is citric acid or sodium citrate.

[0026] Preferably, in step six, an airbag press is used for pressing, the airbag pressing pressure is 3-7 kPa, and the pressing time is 1-2 h.

[0027] Preferably, the filtration steps in step eight are plate and frame coarse filtration and membrane fine filtration in sequence.

[0028] (III) Beneficial effects

[0029] Compared with the prior art, the present invention provides a brewing process for producing bayberry wine, which has the following beneficial effects:

[0030] 1. The brewing process for producing bayberry wine uses tea polyphenols and tannic acid to perform auxiliary color treatment on bayberry juice, which effectively improves the light and heat stability and antioxidant activity of anthocyanins in bayberry juice in the preparation of bayberry wine, achieves color stability of bayberry wine, and ensures its nutritional value.

[0031] 2. The brewing process for producing bayberry wine has a good scavenging effect on hydroxyl free radicals, superoxide free radicals, DPPH, ABTS, etc. through bayberry anthocyanins, which can prevent oxidative damage of macromolecular substances, and activate the antioxidant defense system. It has a significant promoting effect on the activity of superoxide dismutase, glutathione enzyme, etc. At the same time, bayberry anthocyanins, as a natural pigment, can add a unique color to the wine. DETAILED DESCRIPTION

[0032] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. 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 creative work are within the scope of protection of the present invention.

[0033] Embodiment 1:

[0034] A brewing process for producing bayberry wine, comprising the following steps:

[0035] Step 1: Pick grapes, select grapes with uniform maturity and integrity, and remove diseased and rotten grapes;

[0036] Step 2: Remove the stems of the selected grapes, crush them, and cold soak them at 7°C. Then, after 12 hours, add pectinase and mix thoroughly to form a wine matrix.

[0037] Step 3: The wine matrix in step 2 is subjected to intermittent pressing. The intermittent pressing process uses a press to press three times in sequence. The pressing pressures are 0.1 MPa, 0.08 MPa, and 0.05 MPa, respectively. The pressing time for each pressing is 2 minutes.

[0038] Step 4: taking high-quality bayberry pulp for later use, and then adjusting the pH value of the bayberry pulp to 3.5 with an acidic conditioning agent, and then adding pectinase and amylase to obtain bayberry enzymatic pulp, wherein the acidic conditioning agent is citric acid;

[0039] The preparation steps of high-quality bayberry pulp include:

[0040] A. Pick mature bayberries, remove rotten and residual fruits, and then perform high-oxygen conditioning pretreatment. The oxygen flow rate of high-oxygen conditioning pretreatment is 10mL / min, the oxygen concentration used is 50%, and the duration is maintained for 1 day. ;

[0041] B. then washing and removing the core of the processed bayberry, and retaining the bayberry pulp for later use;

[0042] C. Put the bayberry pulp into a pulping machine for pulping to obtain bayberry pulp;

[0043] Step 5: Put the pressed wine matrix and bayberry enzymatic hydrolyzed pulp into a temperature-controlled fermentation tank and add active dry yeast to mix them thoroughly, and perform cyclic maceration at 18°C ​​for 7 days, then terminate the fermentation;

[0044] Step 6: Press the fermented product to separate the mixed mash, and press it with an airbag press at a pressure of 3 kPa for 1 h;

[0045] Step 7: Put the mixed mash into a temperature-controlled fermentation tank, add tea polyphenols, tannic acid and lactic acid bacteria to carry out lactic acid fermentation, ferment for 5 days at 15°C, terminate the fermentation, and then let it stand and remove the upper liquid;

[0046] Step 8: Filter the upper layer of liquid to obtain clarified bayberry wine, and the filtration steps are plate and frame coarse filtration and membrane fine filtration.

[0047] Embodiment 2:

[0048] A brewing process for producing bayberry wine, comprising the following steps:

[0049] Step 1: Pick grapes, select grapes with uniform maturity and integrity, and remove diseased and rotten grapes;

[0050] Step 2: Remove the stems of the selected grapes, crush them, and cold soak them at 10°C. Then, after 18 hours, add pectinase and mix thoroughly to form a wine matrix.

[0051] Step 3: The wine matrix in step 2 is subjected to intermittent pressing. The intermittent pressing process uses a press to press three times in sequence. The pressing pressures are 0.1 MPa, 0.08 MPa, and 0.05 MPa, respectively. The pressing time for each pressing is 2 minutes.

[0052] Step 4: taking high-quality bayberry pulp for later use, and then adjusting the pH value of the bayberry pulp to 3.5 with an acidic conditioning agent, and then adding pectinase and amylase to obtain bayberry enzymatic pulp, wherein the acidic conditioning agent is sodium citrate;

[0053] The preparation steps of high-quality bayberry pulp include:

[0054] A. Pick mature bayberries, remove rotten and residual fruits, and then perform high-oxygen conditioning pretreatment. The oxygen flow rate of high-oxygen conditioning pretreatment is 24mL / min, the oxygen concentration used is 78%, and the duration is maintained for 3 days. ;

[0055] B. then washing and removing the core of the processed bayberry, and retaining the bayberry pulp for later use;

[0056] C. Put the bayberry pulp into a pulping machine for pulping to obtain bayberry pulp;

[0057] Step 5: Put the pressed wine matrix and bayberry enzymatic hydrolyzed pulp into a temperature-controlled fermentation tank and add active dry yeast to mix them thoroughly, and perform cyclic maceration at 24°C for 8 days, then terminate the fermentation;

[0058] Step 6: Press the fermented product to separate the mixed mash, and press it with an airbag press at a pressure of 7 kPa for 2 h.

[0059] Step 7: Put the mixed mash into a temperature-controlled fermentation tank, add tea polyphenols, tannic acid and lactic acid bacteria to carry out lactic acid fermentation, ferment for 8 days at 26°C, terminate the fermentation, and then let it stand and remove the upper liquid;

[0060] Step 8: Filter the upper layer of liquid to obtain clarified bayberry wine, and the filtration steps are plate and frame coarse filtration and membrane fine filtration.

[0061] Embodiment three:

[0062] A brewing process for producing bayberry wine, comprising the following steps:

[0063] Step 1: Pick grapes, select grapes with uniform maturity and integrity, and remove diseased and rotten grapes;

[0064] Step 2: Remove the stems of the selected grapes, crush them, and cold soak them at 7°C. Then, after 12 hours, add pectinase and mix thoroughly to form a wine matrix.

[0065] Step 3: The wine matrix in step 2 is subjected to intermittent pressing. The intermittent pressing process uses a press to press three times in sequence. The pressing pressures are 0.1 MPa, 0.08 MPa, and 0.05 MPa, respectively. The pressing time for each pressing is 2 minutes.

[0066] Step 4: taking high-quality bayberry pulp for later use, and then adjusting the pH value of the bayberry pulp to 3.5 with an acidic conditioning agent, and then adding pectinase and amylase to obtain bayberry enzymatic pulp, wherein the acidic conditioning agent is citric acid;

[0067] The preparation steps of high-quality bayberry pulp include:

[0068] A. Pick mature bayberries, remove rotten and residual fruits, and then perform high-oxygen conditioning pretreatment. The oxygen flow rate of high-oxygen conditioning pretreatment is 10mL / min, the oxygen concentration used is 50%, and the duration is maintained for 1 day. ;

[0069] B. then washing and removing the core of the processed bayberry, and retaining the bayberry pulp for later use;

[0070] C. Put the bayberry pulp into a pulping machine for pulping to obtain bayberry pulp;

[0071] Step 5: Put the pressed wine matrix and bayberry enzymatic hydrolyzed pulp into a temperature-controlled fermentation tank and add active dry yeast to mix them thoroughly, and perform cyclic maceration at 18°C ​​for 7 days, then terminate the fermentation;

[0072] Step 6: Press the fermented product to separate the mixed mash, and press it with an airbag press at a pressure of 7 kPa for 2 h.

[0073] Step 7: putting the mixed mash into a temperature-controlled fermentation tank, adding tea polyphenols, tannic acid and lactic acid bacteria for lactic acid fermentation, fermenting at 26°C for 8 days, terminating the fermentation, and then removing the upper liquid; Step 8: filtering the upper liquid to obtain clarified bayberry wine, the filtration steps are plate and frame coarse filtration and membrane fine filtration.

[0074] The beneficial effects of the invention are as follows: the brewing process for producing bayberry wine, by using tea polyphenols and tannic acid to perform auxiliary color treatment on bayberry juice, effectively improves the light and heat stability and antioxidant activity of anthocyanins in bayberry juice in preparing bayberry wine, realizes the color stability of bayberry wine, and ensures its nutritional value; bayberry anthocyanins have a good scavenging effect on hydroxyl free radicals, superoxide free radicals, DPPH, ABTS and the like, can prevent oxidative damage of macromolecular substances, can activate the antioxidant defense system, and have a significant promoting effect on the activity of superoxide dismutase, glutathione enzyme and the like; and bayberry anthocyanins, as a natural pigment, can add unique color to wine.

[0075] Although 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 the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A brewing process for producing bayberry wine, characterized in that: The following steps are involved: Step 1: Pick grapes, select grapes with uniform maturity and integrity, and remove diseased and rotten grapes; Step 2: Remove the stems and crush the selected grapes for cold soaking at 7-10℃, then add pectinase after 12-18 hours and mix thoroughly to form a wine matrix; Step 3: intermittently press the wine matrix in step 2; Step 4: taking high-quality bayberry pulp for later use, then adjusting the pH value of the bayberry pulp to 3.5 with an acidic blender, and then adding pectinase and amylase to obtain enzymatic bayberry pulp; Step 5: Put the pressed wine matrix and bayberry enzymatic hydrolyzed pulp into a temperature-controlled fermentation tank and add active dry yeast to mix them thoroughly, and perform cyclic maceration at 18-24°C for 7-8 days, then terminate the fermentation; Step 6: Pressing the fermented product to separate the mixed mash; Step 7: Put the mixed mash into a temperature-controlled fermentation tank, add tea polyphenols, tannic acid and lactic acid bacteria to carry out lactic acid fermentation, ferment at 15-26°C for 5-8 days, terminate the fermentation, and then let it stand and remove the upper liquid; Step 8: Filter the upper layer of liquid to obtain clarified bayberry wine.

2. The brewing process for producing bayberry wine according to claim 1, characterized in that: The intermittent pressing process uses a press machine to press three times in sequence, with the pressing pressures being 0.1 MPa, 0.08 MPa, and 0.05 MPa respectively, and each pressing time being 2 minutes.

3. The brewing process for producing bayberry wine according to claim 1, characterized in that: The steps for preparing high-quality bayberry pulp in step 4 include: A. Pick mature bayberries, remove rotten and residual fruits, and then perform high-oxygen conditioning pre-treatment; B. then washing and removing the core of the processed bayberry, and retaining the bayberry pulp for later use; C. Put the bayberry pulp into a pulping machine for pulping to obtain bayberry pulp.

4. The brewing process for producing bayberry wine according to claim 3, characterized in that: The oxygen flow rate of the high-oxygen conditioning pre-treatment is 10-24 mL / min, the oxygen concentration used is 50-78%, and the duration is maintained at 1-3 days.

5. The brewing process for producing bayberry wine according to claim 1, characterized in that: The acidic conditioning agent in step 4 is citric acid or sodium citrate.

6. The brewing process for producing bayberry wine according to claim 1, characterized in that: In step six, an airbag press is used for pressing, the airbag pressing pressure is 3-7 kPa, and the pressing time is 1-2 hours.

7. The brewing process for producing bayberry wine according to claim 1, characterized in that: The filtration steps in step eight are plate and frame coarse filtration and membrane fine filtration.