Preparation method of enzymolysis vintage wine seasoning agent

Abstract

The invention relates to the field of vintage liquor preparation methods, and provides a vintage liquor flavoring agent preparation method, which comprises: 1) preparing raw materials; 2) uniformly mixing the raw materials in proportion; 3) enzymolysis, wherein complex enzyme preparations such as lipase, amylase and protease are added in the enzymolysis process; and (4) distilling the fermentation product in the step (3), and receiving fractions. And (5) concentrating the fraction in the step (4). The vintage wine flavoring agent disclosed by the invention can replace an ageing process of producing baijiu by a traditional process method, and the flavor and the quality of the baijiu are adjusted, so that the quality of the baijiu is similar to that of vintage wine.

Description

Technical Field

[0001] The invention relates to the technical field of liquor processing, in particular to a vintage liquor seasoning for improving the flavor and quality of liquor and a preparation method thereof. Background Art

[0002] The flavor and quality of liquor are crucial to the market acceptance and consumer satisfaction of the product. Consumers favor vintage liquor because it has a long storage time and lacks the spicy, stimulating and intoxicating feeling of new liquor. However, in the traditional liquor production process, the flavor and quality of the liquor mainly rely on natural aging. This indispensable process is time-consuming and has high investment costs, which is not conducive to the capital recovery of liquor companies.

[0003] Artificial aging technology can make the wine reach the aging effect quickly. People have studied a lot on physical and chemical aging technology. Such technologies, such as ultra-high pressure, microwave, ultrasound, magnetic field, electron radiation, adsorption, ventilation oxidation, metal ion catalysis in ceramic tanks or wooden barrels, can reduce the aging time and improve the quality of liquor. For example, Chinese patent CN101260362A discloses a method of aging by cooling to between -4-4°C and then pressurizing 5-8 atmospheres for 10-20 days. Chinese patent CN108504529A simulates actual temperature changes by heating, shortening the aging time of liquor by 2-5 years. Chinese patent CN103627615A generates clean ozone by introducing pure oxygen as an oxygen source into new wine, and the storage period of 1 to 2 years by traditional storage method is achieved by storing it for 10-20 days. Chinese patent CN113652330A discloses a rice-flavor liquor aging process irradiated by ultraviolet light.

[0004] Although the above methods have certain effects, they have more or less disadvantages such as recovery, large loss of wine body, and high equipment requirements. Therefore, there is still no large-scale popularization of aging technology in the industry. New technologies, products, and methods for artificial aging are urgently needed in the industry. Summary of the invention

[0005] The main purpose of the present invention is to provide a white wine vintage wine seasoning agent, which can increase the content of ester flavor substances in white wine during the seasoning of new wine, so that the white wine has the quality of vintage wine.

[0006] Another object of the present invention is to provide a method for preparing a white wine vintage wine seasoning agent, wherein during the fermentation period of traditional white wine, yellow water, tail wine and steamed grains are used, and organic acids and complex enzyme preparations are added. The enzymatic hydrolysis directly forms the seasoning agent. The complex enzyme preparation mainly includes protease, lipase and amylase. Among them, lipase catalyzes organic acid and ethanol to generate ester flavor substances such as ethyl hexanoate and ethyl acetate. Amylase and protease ferment grains to form solvents for flavor substances. Then, a seasoning agent with extremely high concentrations of various flavor substances is formed by distillation and concentration. Only trace amounts need to be added to adjust the content and proportion of various flavor substances in the white wine; thereby improving the quality of the white wine, shortening the storage and aging time, reducing working capital, and reducing production costs.

[0007] The enzymes widely used in the brewing industry are mainly saccharifying enzymes, liquefying amylases, cellulases, proteases, etc. They have the advantages of strong enzyme activity, small dosage, and easy use. Adding appropriate amounts can improve the yield and quality of liquor.

[0008] Research has found that during the process of making liquor and fermenting it, lipase can hydrolyze the oil in the raw materials and promote the fermentation metabolism process; at the same time, it produces organic acids and glycerol. Organic acids are the best flavoring agents for liquor, which can make the liquor taste rich and not monotonous, and increase the aftertaste of the liquor; moderate acidity and harmonious proportions can make the liquor sweet and sweet, eliminate the harsh and spicy feeling, and increase the mellowness of the liquor. Glycerol, as a polyol flavoring agent, can play a buffering and regulating role in the process of multiplication and mutual killing of various flavor substances.

[0009] More importantly, lipase can also catalyze the reaction of organic acids and a large amount of ethanol to produce ester flavor substances such as ethyl caproate and ethyl acetate, thereby increasing the content of ester flavor substances in the liquor, accelerating the reaction balance of various acids, alcohols and esters in the liquor, shortening the storage and aging time, regulating the content and proportion of various flavor substances in the liquor, and improving the quality of the liquor.

[0010] Based on this, the object of the present invention can be achieved by the following scheme:

[0011] A. The existing pretreatment steps of liquor fermentation raw materials remain unchanged. At the end of the fermentation cycle, yellow water, tail liquor and steamed grain are mixed and evenly mixed, the alcohol content is adjusted to about 30%, and 1% of fermented caproic acid, acetic acid, lactic acid, butyric acid, etc. are added.

[0012] B. Adjust the pH to 3-6 with saturated NaOH solution.

[0013] C. Add lipase, amylase, protease or their complexes at 1‰ by weight, of which 1.5‰ by weight is the best for lipase. Stir and enzymolyze at 55-60℃ for 24-48 hours.

[0014] D. Take the enzymatic hydrolysate prepared in process c and distill it at room temperature to obtain the seasoning.

[0015] E. Concentrate, bottle and freeze the flavoring prepared in process d to obtain vintage wine flavoring.

[0016] The enzymatically hydrolyzed vintage wine seasoning can be prepared using raw materials from various winemaking processes. The vintage wine seasoning prepared by the above steps can be widely used in the seasoning of various wines to meet the market demand for high-quality wines.

[0017] The implementation of the present invention is further described in detail below in conjunction with specific embodiments: DETAILED DESCRIPTION

[0018] Example 1 Preparation process of enzymatic hydrolysis of Maotai-flavor vintage wine flavoring

[0019] The pretreatment steps of the fermentation raw materials of Maotai-flavor liquor remain unchanged. Take 980 kg of yellow water and 420 kg of tail liquor, adjust the alcohol content to about 30%, add 600 kg of steamed grain, and add 10 kg of fermented caproic acid, acetic acid, lactic acid, and butyric acid. Use a saturated NaOH solution to adjust the pH to 3. Add 2.4 kg of lipase, amylase, protease or their complexes according to the total weight, and add 1.5 kg of lipase. Stir the enzymolysis at 55-60°C for 24 hours. Transfer the enzymolysis product to a distillation tower, distill at room temperature, and collect the fractions. The process fractions are vacuum distilled, concentrated, bottled, and frozen to obtain the vintage wine flavoring agent.

[0020] Example 2 Preparation process of enzymatic hydrolysis of Luzhou-flavor vintage wine flavoring

[0021] The pretreatment step of the raw material for fermentation of Luzhou-flavor liquor remains unchanged. The other steps are the same as those in Example 1.

[0022] Example 3 Preparation process of enzymatically hydrolyzed light-fragrant vintage wine flavoring

[0023] The pretreatment step of the raw material for fermentation of light-flavor liquor remains unchanged. The other steps are the same as those in Example 1.

[0024] The contents of the main flavor components of the vintage wine flavoring prepared by the method of the present invention are shown in the following table:

[0025]

[0026] Example 4 Enzymatic hydrolysis of vintage wine flavoring agent function experiment

[0027] The method for testing the function of flavoring agents is to add one ten-thousandth of flavoring agents to the new wine, and then mix them well. Finally, ask the wine taster to taste the wine.

[0028]

[0029]

Claims

1. A method for preparing an enzymatically hydrolyzed vintage wine seasoning, comprising the following steps: Prepare raw materials → Mix and adjust raw materials → Enzymatic hydrolysis → Distillation → Concentration → Repackaging and storage. Specifically:

1. Prepare the raw materials The yellow water, tail wine and steamed grains during the fermentation process of liquor. Fermentation of caproic acid, fermentation of acetic acid, fermentation of lactic acid, fermentation of butyric acid, etc. A mixed enzyme preparation consisting of protease, lipase and amylase.

2. Raw material ratio and adjustment The prepared raw materials, yellow water and tail wine are mixed in a ratio of 7:3, and the alcohol content is adjusted to about 30%. Then, 1% of fermented acetic acid, caproic acid, lactic acid and butyric acid are added, and the pH is adjusted to 3-6 with a saturated solution of NaOH. Finally, 30% of steamed grains are added. Stir evenly and control the temperature at 45-50°C.

3. Enzymatic hydrolysis Add a complex enzyme preparation containing lipase, amylase and protease at a ratio of 1‰ of the weight of the raw materials, mix well, and stir for enzymolysis at 45-50°C for 24-48 hours.

4. Distillation The enzymatic hydrolysate is distilled at atmospheric pressure until no more distillate is produced.

5. Concentration The fraction was concentrated under reduced pressure to about 1 / 10 of its original volume.

6. Filling and sealing The concentrated liquid is divided into packages, sealed to obtain vintage wine seasoning, and frozen in the refrigerator.

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