Method for keeping color and luster of blueberry fruit wine stable

Abstract

The invention discloses a method for keeping the color of blueberry fruit wine stable, which comprises the following operation steps: selecting fresh blueberries with full grains and no lesion, and cleaning for later use; crushing fresh blueberries by using a fruit and vegetable crusher, conveying the crushed fresh blueberries into a stainless steel fermentation tank by using a screw pump, adding cane sugar, and controlling the environment temperature to be 28 DEG C for later use; inoculating Angel fruit wine dry yeast according to the inoculation amount which is 0.02 percent of the mass of the blueberry raw materials, uniformly stirring, and fermenting at 28 DEG C for 7 to 15 days; continuously fermenting for 15 to 20 days at the temperature of 15 DEG C; adding 0.008-0.012% of tea polyphenol as a color fixative according to the mass of the blueberry raw material; and filtering and clarifying: after fermentation is finished, filtering out the distillers' grains to obtain a blueberry fermented fruit wine finished product. The anthocyanin contained in the blueberry fermented fruit wine can be kept stable for a quite long time, the color and flavor cannot be changed, and the quality of the blueberry fermented fruit wine in the shelf life is improved.

Description

Technical Field

[0001] The invention relates to fermented blueberry wine, and in particular to a method for maintaining stable color and quality of the blueberry wine. Background Art

[0002] In recent years, the planting area of ​​blueberry wine in my country has increased year by year, and its corresponding output has also increased year by year. Blueberries are prone to rot in the high temperature in summer, and the fruits are not easy to store, which easily leads to backlogs. Using blueberries to produce fermented fruit wine can not only consume a large amount of fresh blueberries, but also its product blueberry wine has a strong flavor, bright color, and is rich in various nutrients, which is deeply favored by the market. However, since blueberry wine processed according to conventional processes has a very high anthocyanin content, it is prone to lose gloss, darken, and have a poor taste after a period of production and processing, which affects the consumer experience.

[0003] The color of finished blueberry wine is the most intuitive sensory quality of blueberry wine, which directly affects the acceptance of consumers. The color change in blueberry wine is related to the reduction of its anthocyanin content. During the storage of finished wine, the color evolves from rich purple to light brick red, which is caused by the overall loss of polyphenols and pigment molecules. During the storage of finished blueberry wine, most of the monomer anthocyanins will combine or polymerize with other phenolic compounds in the wine to form more complex and stable pigments, while a relatively small part will disappear through degradation, oxidation, precipitation or the formation of other colorless compounds, causing the color of the wine to change from fresh red to brown, yellow or orange, with the yellow hue increasing and the chroma decreasing with storage time.

[0004] Copigments are a class of colorless or light-colored substances that can produce a copigmentation effect with anthocyanins, or increase the stability of anthocyanins in a low-acid environment, thereby stabilizing the color. Related studies have shown that the non-covalent interaction between copigments and anthocyanins helps protect the cyanocyanate cations of anthocyanins from nucleophilic attacks, limiting the formation of colorless forms of anthocyanins, thereby enhancing and stabilizing the color. Flavanols are a common class of flavonoids in wine. They bind to salivary proteins in the mouth, thereby affecting the astringency of wine. They also participate in color stability through copigmentation reactions or the formation of new pigment compounds with different spectral properties.

[0005] Among conventional food raw materials, tea polyphenols are an excellent source of flavanols. 80% of its components are flavonols such as epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate. In addition, tea polyphenols are all-natural substances extracted from tea leaves. Moderate intake has no significant toxic side effects on the human body and has a positive effect on cardiovascular health and the antioxidant defense system.

[0006] However, in the prior art, due to the taste characteristics of tea polyphenols, there are no related reports on the research of tea polyphenols and blueberry wine. Summary of the invention

[0007] In view of the shortcomings of the prior art, the present invention aims to provide a method for maintaining the color stability of blueberry wine, comprising the following steps: (1) Preparation: Select fresh blueberries with full grains and no lesions, wash them clean and set aside; (2) Pretreatment: The fresh blueberries were crushed with a fruit and vegetable crusher and then transported to a stainless steel fermentation tank with a screw pump. Sucrose was added and the ambient temperature was controlled at 28°C for later use. (3) Fermentation: inoculate Angel Fruit Wine Dry Yeast at an inoculation rate of 0.02% of the mass of the blueberry raw material, stir evenly, and ferment at 28°C for 7-15 days; (4) Post-fermentation: Continue fermentation at 15°C for 15-20 days; (5) Adding color preservative: Add 0.008-0.012% tea polyphenols as a color preservative according to the mass of blueberry raw materials; (6) Filtration and clarification: After fermentation is completed, filter out the lees to obtain the finished blueberry fermented wine.

[0008] The tea polyphenols described in the above step (5) are food additives that comply with GB 1886.211 Tea Polyphenols.

[0009] The present invention achieves the effect of protecting the color of blueberry wine by adding an appropriate amount of tea polyphenols after fermentation. The added tea polyphenols are natural substances extracted from tea leaves, and the concentration in the blueberry wine is about 200 mg / L, which will not damage the taste of the wine. The present invention overcomes the shortcomings of existing blueberry fermented fruit wines, can keep the anthocyanins contained in the blueberry fermented fruit wine stable for a considerable period of time, will not cause changes in color and flavor, and improves the quality of the blueberry fermented fruit wine during the shelf life. DETAILED DESCRIPTION Example 1

[0010] A method for maintaining the color stability of blueberry wine, specifically comprising the following steps: (1) Preparation: Select 100 blueberries with full grains and no lesions, wash them clean and set aside; (2) Pretreatment: The fresh blueberries were crushed with a fruit and vegetable crusher and then transported to a stainless steel fermentation tank with a screw pump. 5 parts of sucrose were added and the ambient temperature was controlled at 28°C for later use. (3) Fermentation: Inoculate 0.02 parts of Angel Fruit Wine Dry Yeast into the fermentation tank, stir evenly, and ferment at 28°C for 15 days.

[0011] (4) Post-fermentation: Continue fermentation at 15°C for about 15 days; (5) Add color preservative: Add 0.008 parts of tea polyphenols into the fermentation tank and stabilize for 24 hours; (6) Filtration and clarification: After fermentation is completed, filter out the lees to obtain the finished blueberry fermented wine.

[0012] (7) Index determination and sensory evaluation: The fresh blueberry wine has clear, purple-red color, pure and elegant, harmonious fruity aroma, and physical and chemical properties meet the requirements of dry blueberry wine in GB / T32783--2016 "Blueberry Wine". The total anthocyanin content is greater than 120 mg / L. After one year of shelf storage, the sensory indicators of blueberry wine are basically the same as those of fresh products, and the total anthocyanin content is greater than 50 mg / L. In contrast, the sensory deterioration of blueberry wine without color preservatives is obvious after one year of storage, and the total anthocyanin content is less than 30 mg / L. Example 2

[0013] A method for maintaining the color stability of blueberry wine, specifically comprising the following steps: (1) Preparation: Select 100 blueberries with full grains and no lesions, wash them clean and set aside; (2) Pretreatment: The fresh blueberries were crushed with a fruit and vegetable crusher and then transported to a stainless steel fermentation tank with a screw pump. 12 parts of sucrose were added and the ambient temperature was controlled at 28°C for later use. (3) Fermentation: Inoculate 0.02 parts of Angel Fruit Wine Dry Yeast into the fermentation tank, stir evenly, and ferment at 28°C for 7 days.

[0014] (4) Post-fermentation: Continue fermentation at 15°C for about 20 days; (5) Add color preservative: Add 0.01 parts of tea polyphenols into the fermentation tank and stabilize for 24 hours; (6) Filtration and clarification: After fermentation is completed, filter out the lees to obtain the finished blueberry fermented wine.

[0015] (7) Index determination and sensory evaluation: The fresh blueberry wine has clear, purple-red color, pure and elegant, harmonious fruity aroma, and physical and chemical properties that meet the requirements of semi-sweet blueberry wine in GB / T32783--2016 "Blueberry Wine". The total anthocyanin content is greater than 120 mg / L. After one year of shelf storage, the sensory indicators of blueberry wine are basically the same as those of fresh products, and the total anthocyanin content is greater than 70 mg / L. In contrast, the sensory deterioration of blueberry wine without color preservatives is obvious after one year of storage, and the total anthocyanin content is less than 30 mg / L. Example 3

[0016] A method for maintaining the color stability of blueberry wine, specifically comprising the following steps: (1) Preparation: Select 100 blueberries with full grains and no lesions, wash them clean and set aside; (2) Pretreatment: The fresh blueberries were crushed with a fruit and vegetable crusher and then transported to a stainless steel fermentation tank with a screw pump. 18 parts of sucrose were added and the ambient temperature was controlled at 28°C for later use. (3) Fermentation: Inoculate 0.02 parts of Angel Fruit Wine Dry Yeast into the fermentation tank, stir evenly, and ferment at 28°C for 10 days.

[0017] (4) Post-fermentation: Continue fermentation at 15°C for about 18 days; (5) Add color preservative: Add 0.012 parts of tea polyphenols into the fermentation tank and stabilize for 24 hours; (6) Filtration and clarification: After fermentation is completed, filter out the lees to obtain the finished blueberry fermented wine.

[0018] (7) Index determination and sensory evaluation: The fresh blueberry wine has clear, purple-red color, pure and elegant, harmonious fruity aroma, and physical and chemical properties meet the requirements of sweet blueberry wine in GB / T32783--2016 "Blueberry Wine". The total anthocyanin content is greater than 120 mg / L. After one year of shelf storage, the sensory indicators of blueberry wine are basically the same as those of fresh products, and the total anthocyanin content is greater than 80 mg / L. In contrast, the sensory deterioration of blueberry wine without color preservatives is obvious after one year of storage, and the total anthocyanin content is less than 30 mg / L.

Claims

1. A method for maintaining the color stability of blueberry wine, characterized in that The steps are as follows: (1) Preparation: Select fresh blueberries with full grains and no lesions, wash them clean and set aside; (2) Pretreatment: The fresh blueberries were crushed with a fruit and vegetable crusher and then transported to a stainless steel fermentation tank with a screw pump. Sucrose was added and the ambient temperature was controlled at 28°C for later use. (3) Fermentation: inoculate Angel Fruit Wine Dry Yeast at an inoculation rate of 0.02% of the mass of the blueberry raw material, stir evenly, and ferment at 28°C for 7-15 days; (4) Post-fermentation: Continue fermentation at 15°C for 15-20 days; (5) Adding color preservative: Add 0.008-0.012% tea polyphenols as a color preservative according to the mass of blueberry raw materials; (6) Filtration and clarification: After fermentation is completed, filter out the lees to obtain the finished blueberry fermented wine.

2. The method for maintaining the color stability of blueberry wine according to claim 1, characterized in that: The tea polyphenols described in step (5) are food additives that comply with GB 1886.211 Tea Polyphenols.