Brewing method of antioxidant compound fruit wine
By combining blueberries, strawberries and mulberries with sucrose and compound antioxidants for fermentation and aging, the problem of oxidation and deterioration of fruit wine is solved, and a natural, safe and efficient antioxidant effect is achieved to maintain the quality of fruit wine.
Patent Information
- Application Number
- CN202411678463.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-22
- Publication Date
- 2025-01-07
AI Technical Summary
Existing fruit wines are susceptible to oxidation during brewing and storage, resulting in a decline in quality. Commonly used chemical synthetic antioxidants pose potential risks to human health.
Use blueberries, strawberries and mulberries mixed juice as raw materials, add sucrose and natural complex antioxidants (containing vitamin C and tea polyphenols), ferment and aged under specific conditions to form antioxidant complex fruit wine.
It significantly improves the antioxidant properties of fruit wine, delays oxidation and deterioration, maintains the color, taste and nutritional content stable, and there is no potential health risk when using natural antioxidants.
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of wine brewing, and in particular relates to a method for brewing antioxidant composite fruit wine. Background Art
[0002] Fruit wine is a low-alcohol beverage made from fruit through fermentation. It is loved by consumers for its unique flavor and rich nutrients. However, during the brewing and storage process of fruit wine, it is easily affected by oxidation, resulting in a decline in the quality of fruit wine, such as darkening of color, deterioration of taste, loss of nutrients, etc. At present, the commonly used antioxidant method is mainly to add chemically synthesized antioxidants, but these antioxidants may pose certain potential risks to human health. Therefore, it is of great practical significance to develop a natural, safe and effective antioxidant fruit wine brewing method. Summary of the invention
[0003] In view of this, the present invention aims to overcome the defects in the prior art and proposes a method for brewing antioxidant composite fruit wine.
[0004] To achieve the above object, the technical solution of the present invention is achieved as follows:
[0005] A method for brewing antioxidant compound fruit wine comprises the following steps: adding sucrose, active dry yeast and compound antioxidant to mixed fruit juice, fermenting at 20-25°C, aging, clarifying, sterilizing and bottling after fermentation to obtain finished product antioxidant compound fruit wine.
[0006] Preferably, the mixed juice comprises blueberry juice, strawberry juice and mulberry juice in a mass ratio of 1:(1-5):(1-5).
[0007] Preferably, the active dry yeast is used in an amount of 0.1-0.3 g per kilogram of mixed fruit juice.
[0008] Preferably, the dosage of the composite antioxidant is 0.1-0.2 g per kilogram of mixed fruit juice.
[0009] Preferably, the composite antioxidant comprises vitamin C and tea polyphenols, and the mass ratio of the two is 1:(0.1-0.5).
[0010] Preferably, the amount of sucrose used is 20%-30% of the total mass of the mixed juice.
[0011] Preferably, the initial sugar content at the beginning of fermentation is between 18°Bx and 22°Bx, and the pH value is between 3.5 and 4.5.
[0012] Preferably, the residual sugar content in the fermentation broth drops to below 5 g / L at the end of fermentation.
[0013] Preferably, the aging temperature is 10° C.-15° C., the relative humidity is 70%-80%, and the aging time is 3-6 months.
[0014] Compared with the prior art, the present invention has the following advantages:
[0015] (1) The present invention uses blueberry, strawberry and mulberry to brew fruit wine, which makes full use of the rich antioxidant substances in the three fruits, such as anthocyanins in blueberry, vitamin C in strawberry and polyphenols in mulberry, etc., significantly improves the antioxidant property of the fruit wine, and can effectively delay the oxidation and deterioration of the fruit wine during the brewing and storage process.
[0016] (2) The present invention adds a composite antioxidant composed of natural antioxidants during the brewing process, which further enhances the antioxidant capacity of the fruit wine without causing potential risks to human health.
[0017] (3) The addition of sucrose in the present invention can adjust the sweetness of the fermentation liquid and cooperate with yeast to adjust the degree of fermentation. DETAILED DESCRIPTION
[0018] Unless otherwise defined, the technical terms used in the following examples have the same meanings as those generally understood by those skilled in the art to which the present invention belongs. The test reagents used in the following examples, unless otherwise specified, are all conventional biochemical reagents; the experimental methods, unless otherwise specified, are all conventional methods.
[0019] The present invention is described in detail below in conjunction with embodiments.
[0020] Example 1
[0021] A method for brewing antioxidant composite fruit wine comprises the following steps:
[0022] Wash blueberries, strawberries and mulberries separately, remove impurities and stems, then squeeze the juice of the three fruits separately and mix them evenly in the ratio of 1:3:1 to get a mixed juice.
[0023] Sucrose and compound antioxidants were added to the mixed juice, the mass ratio of the compound antioxidants was 1:0.1, and the dosage of the compound antioxidants was 0.1 g per kilogram of the mixed juice. The compound antioxidants were vitamin C and tea polyphenols in a mass ratio of 1:0.1, and the mixture was stirred evenly. The initial sugar content was measured to be 20°Bx, and the acidity pH value was 4.0.
[0024] After activating the active dry yeast, add it to the mixed juice, stir evenly and pour it into the fermentation tank. The amount of active dry yeast is 0.1 grams per kilogram of mixed juice. Ferment at 22°C. Stir 3 times a day. After 10 days of fermentation, the residual sugar content drops to 4.5g / L, and the fermentation is over.
[0025] The fermented wine is filtered to remove the lees, put into oak barrels, and aged for 4 months at a temperature of 12°C and a relative humidity of 75%, during which the barrels are emptied every two months.
[0026] After clarification, filtration and aging, gelatin is added to the fruit wine, stirred evenly and left to stand for 36 hours, and then filtered with a diatomaceous earth filter. After sterilization, the wine is cooled to room temperature to obtain a finished antioxidant composite fruit wine.
[0027] The antioxidant performance test and taste evaluation of the antioxidant compound fruit wine prepared in the above embodiment show that the fruit wine has good antioxidant performance, and the color, taste and nutritional components remain stable during storage. At the same time, the microbial index test results are 39 CFU / mL for the total colony count and 1 MPN / 100mL for the coliform group, both of which are within the safe range.
[0028] Example 2
[0029] A method for brewing antioxidant composite fruit wine comprises the following steps:
[0030] Wash blueberries, strawberries and mulberries separately, remove impurities and stems, then squeeze the juice of the three fruits separately and mix them evenly in the ratio of 1:3:5 to get a mixed juice.
[0031] Sucrose and compound antioxidants were added to the mixed juice, the mass ratio of the compound antioxidants was 1:0.1, and the dosage of the compound antioxidants was 0.2 g per kilogram of the mixed juice. The compound antioxidants were vitamin C and tea polyphenols in a mass ratio of 1:0.5, and the mixture was stirred evenly. The initial sugar content was measured to be 18°Bx, and the acidity pH value was 4.5.
[0032] After activating the active dry yeast, add it to the mixed juice, stir evenly and pour it into the fermentation tank. The amount of active dry yeast is 0.3 grams per kilogram of mixed juice. Ferment at 22°C. Stir 3 times a day. After 10 days of fermentation, the residual sugar content drops to 5g / L, and the fermentation is over.
[0033] The fermented wine is filtered to remove the lees, put into oak barrels, and aged for 4 months at a temperature of 12°C and a relative humidity of 75%, during which the barrels are emptied every two months.
[0034] After clarification, filtration and aging, gelatin is added to the fruit wine, stirred evenly and left to stand for 36 hours, and then filtered with a diatomaceous earth filter. After sterilization, the wine is cooled to room temperature to obtain a finished antioxidant composite fruit wine.
[0035] The antioxidant performance test and taste evaluation of the antioxidant compound fruit wine prepared in the above embodiment show that the fruit wine has good antioxidant performance, and the color, taste and nutritional components remain stable during storage. At the same time, the microbial index test results are 32 CFU / mL for the total colony count and 0 MPN / 100mL for the coliform group, both of which are within the safe range.
[0036] Example 3
[0037] A method for brewing antioxidant composite fruit wine comprises the following steps:
[0038] Wash blueberries, strawberries and mulberries separately, remove impurities and stems, then squeeze the juice of the three fruits separately and mix them evenly in a ratio of 1:5:5 to get a mixed juice.
[0039] Sucrose and compound antioxidants were added to the mixed juice, the mass ratio of the compound antioxidants was 1:0.5, and the dosage of the compound antioxidants was 0.2 g per kilogram of the mixed juice. The compound antioxidants were vitamin C and tea polyphenols in a mass ratio of 1:0.5, and stirred evenly. The initial sugar content was measured to be 22°Bx, and the acidity pH value was 4.5.
[0040] After activating the active dry yeast, add it to the mixed juice, stir evenly and pour it into the fermentation tank. The amount of active dry yeast is 0.1 grams per kilogram of mixed juice. Ferment at 22°C. Stir 3 times a day. After 10 days of fermentation, the residual sugar content drops to 4g / L, and the fermentation is over.
[0041] The fermented wine is filtered to remove the lees, put into oak barrels, and aged for 4 months at a temperature of 12°C and a relative humidity of 75%, during which the barrels are emptied every two months.
[0042] After clarification, filtration and aging, gelatin is added to the fruit wine, stirred evenly and left to stand for 36 hours, and then filtered with a diatomaceous earth filter. After sterilization, the wine is cooled to room temperature to obtain a finished antioxidant composite fruit wine.
[0043] The antioxidant performance test and taste evaluation of the antioxidant compound fruit wine prepared in the above embodiment show that the fruit wine has good antioxidant performance, and the color, taste and nutritional components remain stable during storage. At the same time, the microbial index test results are 45 CFU / mL for the total colony count and 0 MPN / 100mL for the coliform group, both of which are within the safe range.
[0044] It should be noted that the above embodiments are only partial implementation methods of the present invention. In practical applications, appropriate adjustments and optimizations can be made according to different raw material qualities, production conditions and other factors to achieve the best brewing effect.
[0045] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims
1. A method for brewing antioxidant composite fruit wine, characterized in that: The method comprises the following steps: adding sucrose, active dry yeast and compound antioxidant into mixed fruit juice, fermenting at 20-25°C, aging, clarifying, sterilizing and bottling after fermentation to obtain finished antioxidant compound fruit wine.
2. The method for brewing the antioxidant composite fruit wine according to claim 1, characterized in that: The mixed juice comprises blueberry juice, strawberry juice and mulberry juice in a mass ratio of 1:(1-5):(1-5).
3. The method for brewing the antioxidant composite fruit wine according to claim 1, characterized in that: The dosage of the active dry yeast is 0.1-0.3 grams per kilogram of mixed fruit juice.
4. The method for brewing the antioxidant composite fruit wine according to claim 1, characterized in that: The dosage of the composite antioxidant is 0.1-0.2 grams per kilogram of mixed fruit juice.
5. The method for brewing the antioxidant composite fruit wine according to claim 1, characterized in that: The composite antioxidant comprises vitamin C and tea polyphenols, and the mass ratio of the two is 1:(0.1-0.5).
6. The method for brewing the antioxidant composite fruit wine according to claim 1, characterized in that: The amount of the sucrose used is 20%-30% of the total mass of the mixed fruit juice.
7. The method for brewing the antioxidant composite fruit wine according to claim 1, characterized in that: At the beginning of fermentation, the initial sugar content is between 18°Bx-22°Bx and the pH value is between 3.5-4.
5.
8. The method for brewing the antioxidant composite fruit wine according to claim 1, characterized in that: At the end of fermentation, the residual sugar content in the fermentation broth dropped below 5g / L.
9. The method for brewing the antioxidant composite fruit wine according to claim 1, characterized in that: The aging temperature is 10° C.-15° C., the relative humidity is 70%-80%, and the aging time is 3-6 months.