Composite fruit wine fermentation process for enhancing flavor quality and antioxidant activity by using plant lactobacillus

Abstract

The invention relates to the technical field of compound fruit wine fermentation, and particularly discloses a compound fruit wine fermentation process for enhancing flavor quality and antioxidant activity by using plant lactobacillus, which comprises the following steps: (S01) taking concentrated apple juice, and diluting with purified water; (S02) mixing and compounding the Huyou full juice with the diluted apple juice in the step (S01); (S03) adjusting the pH value of the compounded mixed solution in the step (S02) to 4-5; (S04) inoculating special yeast for fruit wine into the compound mixed solution obtained in the step (S03); (S05) inoculating the compound mixed solution obtained in the step (S04) with plant lactobacillus; and (S06) fermenting the inoculation liquid obtained in the step (S05) to obtain a composite fruit wine finished product. The fruit wine has the characteristics of being relatively good in flavor diversity, high in health value and good in sensory flavor quality.

Description

Technical Field

[0001] The invention relates to the technical field of compound fruit wine fermentation, and in particular to a compound fruit wine fermentation process for enhancing flavor quality and antioxidant activity by utilizing Lactobacillus plantarum. Background Art

[0002] In the field of compound fruit wine fermentation technology, traditional methods mainly rely on a single yeast strain, which limits the diversity of fruit wine flavor and the improvement of antioxidant activity. There is a growing demand for fruit wine with richer flavor and health benefits in the market, but existing technologies have failed to fully utilize probiotics and functional ingredients to meet this demand.

[0003] The patent document with the publication number of "CN1740306A" discloses a method for brewing blueberry wine, which comprises selecting ripe blueberry fruits, washing and crushing them, putting them into a pot, adding an equal amount of water, heating them to 50°C, keeping them for 5 to 8 minutes, adding edible sucrose or honey, and making the slurry contain 15% to 20% sugar; taking out the slurry after keeping them for another 5 to 8 minutes, cooling the slurry to below 30°C, putting it into a fermentation tank disinfected with a 1.5% sulfite solution, adding activated yeast to the slurry and stirring it evenly, and fermenting it at 18 to 28°C for 7 to 14 days; after the fermentation is completed, the wine is sucked into the tank and mixed as needed, and the mixed fruit wine is put into the tank for aging, and the tank is turned over once every 15 days, and after repeating 3 to 5 times, it can be quantitatively bottled; the blueberry wine brewed has good color, aroma and taste, and is rich in nutrients. However, the fruit wine brewed by this scheme lacks flavor diversity, has no improved antioxidant activity, and has poor sensory flavor quality.

[0004] Therefore, the existing fruit wine brewing has the problems of insufficient flavor diversity, insufficient health value and insufficient sensory flavor quality. Summary of the invention

[0005] In order to solve the above technical problems existing in the existing fruit wine brewing process, the present invention provides a composite fruit wine fermentation process using plant lactobacillus to enhance flavor quality and antioxidant activity, which has the characteristics of good fruit wine flavor diversity, high health value and good sensory flavor quality.

[0006] The technical solution of the present invention is: a composite fruit wine fermentation process for enhancing flavor quality and antioxidant activity by using Lactobacillus plantarum, comprising the following steps:

[0007] (S01) taking concentrated apple juice and diluting it with purified water;

[0008] (S02) taking the whole grapefruit juice and mixing it with the diluted apple juice in step (S01);

[0009] (S03) adjusting the pH of the mixed solution prepared in step (S02) to 4-5;

[0010] (S04) inoculating yeast for fruit wine into the composite mixed solution of step (S03);

[0011] (S05) inoculating Lactobacillus plantarum into the composite mixed solution of step (S04);

[0012] (S06) The inoculated liquid of step (S05) is fermented to obtain a finished composite fruit wine. The present invention uses concentrated apple juice as a fermentation base, dilutes it, and then compound with pomelo whole juice to obtain a composite fermentation base with good sensory comprehensive quality, thereby ensuring the sensory flavor quality of the final composite fruit wine product; the pH of the compounded mixed solution is adjusted to 4-5, so as to facilitate more complete fermentation after subsequent inoculation of yeast for fruit wine and Lactobacillus plantarum; the present invention inoculates yeast for fruit wine and Lactobacillus plantarum in the composite fermentation base, utilizes combined fermentation technology, and fruit juice compounding and flavoring technology, thereby better enhancing the sensory flavor quality of the pomelo and apple whole juice composite fruit wine, increasing the total phenol content and antioxidant activity, and being able to meet the dual needs of consumers for high-quality and healthy drinks; the present invention optimizes the sensory quality of pomelo whole juice and apple whole juice through sensory evaluation. The optimal fermentation base formula of compound fruit wine was obtained by adjusting the juice mixing ratio; the compound fruit wine was brewed by the combined fermentation technology of Lactobacillus plantarum and yeast special for fruit wine, and the enhancing effect of the combined fermentation technology on the sensory flavor quality of the compound fruit wine was verified by measuring the pH value, solid content, alcohol content and sensory evaluation of the fruit wine; the enhancing effect of the combined fermentation technology on the antioxidant activity of the compound fruit wine was verified by measuring the total phenol content of the compound fruit wine and conducting an in vitro antioxidant test; the sensory flavor quality of the compound fruit wine was optimized by sensory evaluation using the fruit juice compounding and flavoring technology; the entire preparation process was simple, the ingredient determination and sensory evaluation were scientific and reasonable, and the final compound fruit wine had good flavor diversity, high health value and good sensory flavor quality.

[0013] Preferably, the sugar content of the concentrated apple juice in step (S01) is 60° to 80°. More preferably, the sugar content of the concentrated apple juice in step (S01) is 65° to 75°. More preferably, the sugar content of the concentrated apple juice in step (S01) is 70°. The limited sugar content of the concentrated apple juice can fully guarantee the sweetness of the finished compound fruit wine without the need to add additional sugar substances, thereby ensuring the natural sweetness and flavor.

[0014] Preferably, the dilution multiple in step (S01) is 4 to 8 times. More preferably, the dilution multiple in step (S01) is 5 to 7 times. More preferably, the dilution multiple in step (S01) is 6 times. The defined dilution multiple makes the sweetness appropriate, and the final composite fruit wine product meets the sweetness taste of the public, and obtains better sweetness and flavor after compounding and fermentation with other substances.

[0015] Preferably, the whole grapefruit juice in step (S02) is freshly squeezed whole grapefruit juice. Freshly squeezed whole grapefruit juice and diluted apple juice can be mixed to obtain a composite fermentation base with good color, texture, taste and flavor.

[0016] Preferably, the compounding ratio of the whole grapefruit juice to the diluted apple juice in the step (S02) is 1:2 to 5. More preferably, the compounding ratio of the whole grapefruit juice to the diluted apple juice in the step (S02) is 1:3 to 4. The whole grapefruit juice and the diluted apple juice with a limited compounding ratio have better sensory quality, thereby better ensuring the color, texture, taste and flavor of the final composite fruit wine product.

[0017] Preferably, the pH of the compounded mixed solution in step (S02) is adjusted to 4.5. The pH of the compounded mixed solution is limited to better ensure sufficient fermentation after subsequent inoculation of yeast for fruit wine and Lactobacillus plantarum.

[0018] Preferably, based on the mass of the composite mixed liquid, 0.01% of yeast for fruit wine is inoculated in the composite mixed liquid of step (S03). The yeast for fruit wine is wine yeast, pasteurian yeast and / or advanced yeast; 0.01% of yeast for fruit wine can better enhance the sensory flavor quality of pomelo and apple whole juice composite fruit wine, increase the total phenol content and antioxidant activity, and better meet the dual needs of consumers for high-quality and healthy drinks.

[0019] Preferably, based on the volume of the recombined mixed solution, 5×10 7 CFU / 100ml Lactobacillus plantarum. Combined fermentation after inoculation with Lactobacillus plantarum can better improve the pH value of compound fruit wine, significantly increase the total sugar content, increase the solid content, and thus enhance the flavor and aroma of compound fruit wine; it can also reduce the alcohol content and irritation on the premise of improving the quality of compound fruit wine, thereby reducing the impact on health; the combined fermentation process can produce low-alcohol wine with better quality and less irritation; the addition of Lactobacillus plantarum generates polyphenols during the fermentation process, and polyphenols have significant antioxidant activity, which enhances the antioxidant activity of compound fruit wine.

[0020] Preferably, the fermentation temperature in step (S06) is 25° C. to 35° C. More preferably, the fermentation temperature in step (S06) is 30° C. The defined fermentation temperature can promote more complete fermentation of the composite fermentation substrate.

[0021] Preferably, the fermentation time in step (S06) is 7d to 14d. More preferably, the fermentation time in step (S06) is 8d to 13d. More preferably, the fermentation time in step (S06) is 9d to 12d. More preferably, the fermentation time in step (S06) is 10d to 11d. The limited fermentation time ensures sufficient fermentation of the composite fermentation substrate while taking into account timeliness.

[0022] Preferably, lime juice is added to the composite mixed solution in step (S02). The addition of lime juice can better improve the sensory qualities such as appearance, aroma and taste of the finished composite fruit wine.

[0023] Preferably, 0.5% lime juice is added to the composite mixed solution in step (S02) based on the volume of the composite mixed solution. 0.5% lime juice can enrich the composite fermentation base, form a good composite, and better improve the appearance, aroma, taste and other sensory qualities of the finished composite fruit wine.

[0024] Preferably, concentrated orange juice is added to the composite mixed solution in step (S02). The addition of concentrated orange juice can better improve the sensory qualities such as appearance, aroma and taste of the finished composite fruit wine.

[0025] Preferably, 3% concentrated orange juice is added to the composite mixed solution in step (S02) based on the volume of the composite mixed solution. 3% concentrated orange juice can enrich the composite fermentation base, form a good composite, and better improve the appearance, aroma, taste and other sensory qualities of the finished composite fruit wine.

[0026] Preferably, the pH value, solid content, alcohol content and sensory evaluation of the finished compound fruit wine in step (S06) are measured to verify and re-optimize the fermentation process to ensure the enhancement of the sensory flavor quality of the compound fruit wine. By measuring the pH value, solid content, alcohol content and sensory evaluation of the finished compound fruit wine, the fermentation process is verified and re-optimized. The whole process is scientific and reasonable, fully ensuring the flavor diversity and sensory flavor of the final compound fruit wine product.

[0027] Preferably, the total phenol content of the finished compound fruit wine in step (S06) is determined, and an in vitro antioxidant test is conducted to verify and re-optimize the fermentation process to ensure the enhancement of the antioxidant activity of the compound fruit wine. By determining the total phenol content of the finished compound fruit wine, conducting an in vitro antioxidant test, verifying and re-optimizing the fermentation process, the whole process is scientific and reasonable, and the health value of the final compound fruit wine product is fully guaranteed.

[0028] The present invention has the following beneficial effects:

[0029] (1) Selecting concentrated apple juice as a fermentation base, diluting and then compounding with whole grapefruit juice to obtain a composite fermentation base with good sensory comprehensive quality, thereby ensuring the sensory flavor quality of the final composite fruit wine product; adjusting the pH of the composite mixed solution to 4-5, so as to facilitate more complete fermentation after subsequent inoculation of special yeast for fruit wine and Lactobacillus plantarum;

[0030] (2) By inoculating fruit wine yeast and Lactobacillus plantarum into the composite fermentation base, combined fermentation technology and fruit juice compounding and flavoring technology are used to better enhance the sensory flavor quality of pomelo and apple whole juice composite fruit wine, increase the total phenol content and antioxidant activity, and meet consumers' dual demands for high-quality and healthy drinks;

[0031] (3) Through sensory evaluation, the mixing ratio of pomelo whole juice and apple juice was optimized to obtain the optimal fermentation base formula of compound fruit wine; the compound fruit wine was brewed using the combined fermentation technology of Lactobacillus plantarum and yeast special for fruit wine, and the enhancing effect of the combined fermentation technology on the sensory flavor quality of the compound fruit wine was verified by measuring the pH value, solid content, alcohol content and sensory evaluation of the fruit wine; the enhancing effect of the combined fermentation technology on the antioxidant activity of the compound fruit wine was verified by measuring the total phenol content of the compound fruit wine and conducting an in vitro antioxidant test; the sensory flavor quality of the compound fruit wine was optimized through sensory evaluation using the fruit juice compounding and flavoring technology; the entire preparation process is simple, the component determination and sensory evaluation are scientific and reasonable, and the final compound fruit wine has good flavor diversity, high health value and good sensory flavor quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 This is a diagram showing the sensory evaluation results of the fermentation base formula optimization experiment in Example 4 of the present invention;

[0033] Figure 2 This is a graph showing the effect of the combined fermentation process of Example 5 of the present invention on the total phenol content in the composite fruit wine;

[0034] Figure 3 This is a graph showing the effect of the combined fermentation process of Example 5 of the present invention on the antioxidant activity of the composite fruit wine;

[0035] Figure 4 It is a sensory evaluation result diagram of the compound fragrance adjustment experiment of Example 6 of the present invention. DETAILED DESCRIPTION

[0036] The present invention is further described below in conjunction with the accompanying drawings and embodiments, but they are not intended to limit the present invention.

[0037] The composite fruit wine fermentation process using Lactobacillus plantarum to enhance flavor quality and antioxidant activity comprises the following steps:

[0038] (S01) taking concentrated apple juice and diluting it with purified water; the sugar content of the concentrated apple juice in step (S01) is 60° to 80°; the sugar content of the concentrated apple juice in step (S01) is 65° to 75°; the sugar content of the concentrated apple juice in step (S01) is 70°; the dilution factor in step (S01) is 4 to 8 times; the dilution factor in step (S01) is 5 to 7 times; the dilution factor in step (S01) is 6 times;

[0039] (S02) taking whole grapefruit juice and the diluted apple juice in step (S01) and mixing them; the whole grapefruit juice in step (S02) is freshly squeezed whole grapefruit juice; the compounding ratio of whole grapefruit juice to diluted apple juice in step (S02) is 1:2-5; the compounding ratio of whole grapefruit juice to diluted apple juice in step (S02) is 1:3-4;

[0040] Adding lime juice to the composite mixed solution of step (S02); adding 0.5% lime juice to the composite mixed solution of step (S02) based on the volume of the composite mixed solution;

[0041] Adding concentrated orange juice to the compounded mixed solution in step (S02); adding 3% concentrated orange juice to the compounded mixed solution in step (S02) based on the volume of the compounded mixed solution;

[0042] (S03) adjusting the pH of the mixed solution prepared in step (S02) to 4-5; adjusting the pH of the mixed solution prepared in step (S02) to 4.5;

[0043] (S04) inoculating yeast for fruit wine into the composite mixed solution of step (S03); based on the mass of the composite mixed solution, inoculating 0.01% of yeast for fruit wine into the composite mixed solution of step (S03);

[0044] (S05) inoculating Lactobacillus plantarum in the composite mixed solution of step (S04); based on the volume of the composite mixed solution, inoculating 5×10 7 CFU / 100ml Lactobacillus plantarum;

[0045] (S06) fermenting the inoculated liquid of step (S05) to obtain a finished composite fruit wine; the fermentation temperature in step (S06) is 25°C to 35°C; the fermentation temperature in step (S06) is 30°C; the fermentation time in step (S06) is 7d to 14d; the fermentation time in step (S06) is 8d to 13d; the fermentation time in step (S06) is 9d to 12d; the fermentation time in step (S06) is 10d to 11d;

[0046] Determine the pH value, solid content, alcohol content and sensory evaluation of the finished compound fruit wine in step (S06), verify and re-optimize the fermentation process to enhance the sensory flavor quality of the compound fruit wine;

[0047] The total phenol content of the finished compound fruit wine in step (S06) is determined, and an in vitro antioxidant test is performed to verify and re-optimize the fermentation process to enhance the antioxidant activity of the compound fruit wine.

[0048] Embodiment 1:

[0049] The composite fruit wine fermentation process using Lactobacillus plantarum to enhance flavor quality and antioxidant activity comprises the following steps:

[0050] (S01) taking concentrated apple juice and diluting it with purified water; the sugar content of the concentrated apple juice in step (S01) is 60°; the dilution multiple in step (S01) is 4 times;

[0051] (S02) taking the whole grapefruit juice and the diluted apple juice in step (S01) and mixing them together; the whole grapefruit juice in step (S02) is freshly squeezed whole grapefruit juice; the mixing ratio of the whole grapefruit juice to the diluted apple juice in step (S02) is 1:2;

[0052] Adding lime juice to the composite mixed solution of step (S02); adding 0.5% lime juice to the composite mixed solution of step (S02) based on the volume of the composite mixed solution;

[0053] Adding concentrated orange juice to the compounded mixed solution in step (S02); adding 3% concentrated orange juice to the compounded mixed solution in step (S02) based on the volume of the compounded mixed solution;

[0054] (S03) adjusting the pH of the mixed solution prepared in step (S02) to 4;

[0055] (S04) inoculating yeast for fruit wine into the composite mixed solution of step (S03); based on the mass of the composite mixed solution, inoculating 0.01% of yeast for fruit wine into the composite mixed solution of step (S03);

[0056] (S05) inoculating Lactobacillus plantarum in the composite mixed solution of step (S04); based on the volume of the composite mixed solution, inoculating 5×10 7 CFU / 100ml Lactobacillus plantarum;

[0057] (S06) fermenting the inoculated liquid of step (S05) to obtain a finished composite fruit wine; the fermentation temperature in step (S06) is 25° C.; the fermentation time in step (S06) is 7 days;

[0058] Determine the pH value, solid content, alcohol content and sensory evaluation of the finished compound fruit wine in step (S06), verify and re-optimize the fermentation process to enhance the sensory flavor quality of the compound fruit wine;

[0059] The total phenol content of the finished compound fruit wine in step (S06) is determined, and an in vitro antioxidant test is performed to verify and re-optimize the fermentation process to enhance the antioxidant activity of the compound fruit wine.

[0060] Embodiment 2:

[0061] The composite fruit wine fermentation process using Lactobacillus plantarum to enhance flavor quality and antioxidant activity comprises the following steps:

[0062] (S01) taking concentrated apple juice and diluting it with purified water; the sugar content of the concentrated apple juice in step (S01) is 80°; the dilution factor in step (S01) is 8 times;

[0063] (S02) taking the whole grapefruit juice and the diluted apple juice in step (S01) and mixing them together; the whole grapefruit juice in step (S02) is freshly squeezed whole grapefruit juice; the mixing ratio of the whole grapefruit juice to the diluted apple juice in step (S02) is 1:5;

[0064] Adding lime juice to the composite mixed solution of step (S02); adding 0.5% lime juice to the composite mixed solution of step (S02) based on the volume of the composite mixed solution;

[0065] Adding concentrated orange juice to the compounded mixed solution in step (S02); adding 3% concentrated orange juice to the compounded mixed solution in step (S02) based on the volume of the compounded mixed solution;

[0066] (S03) adjusting the pH of the mixed solution prepared in step (S02) to 5;

[0067] (S04) inoculating yeast for fruit wine into the composite mixed solution of step (S03); based on the mass of the composite mixed solution, inoculating 0.01% of yeast for fruit wine into the composite mixed solution of step (S03);

[0068] (S05) inoculating Lactobacillus plantarum in the composite mixed solution of step (S04); based on the volume of the composite mixed solution, inoculating 5×10 7 CFU / 100ml Lactobacillus plantarum;

[0069] (S06) fermenting the inoculated liquid of step (S05) to obtain a finished composite fruit wine; the fermentation temperature in step (S06) is 35° C.; the fermentation time in step (S06) is 14 days;

[0070] Determine the pH value, solid content, alcohol content and sensory evaluation of the finished compound fruit wine in step (S06), verify and re-optimize the fermentation process to enhance the sensory flavor quality of the compound fruit wine;

[0071] The total phenol content of the finished compound fruit wine in step (S06) is determined, and an in vitro antioxidant test is performed to verify and re-optimize the fermentation process to enhance the antioxidant activity of the compound fruit wine.

[0072] Embodiment 3:

[0073] The composite fruit wine fermentation process using Lactobacillus plantarum to enhance flavor quality and antioxidant activity comprises the following steps:

[0074] (S01) taking concentrated apple juice and diluting it with purified water; the sugar content of the concentrated apple juice in step (S01) is 70°; the dilution factor in step (S01) is 6 times;

[0075] (S02) taking the whole grapefruit juice and the diluted apple juice in step (S01) and mixing them together; the whole grapefruit juice in step (S02) is freshly squeezed whole grapefruit juice; the mixing ratio of the whole grapefruit juice to the diluted apple juice in step (S02) is 1:3;

[0076] Adding lime juice to the composite mixed solution of step (S02); adding 0.5% lime juice to the composite mixed solution of step (S02) based on the volume of the composite mixed solution;

[0077] Adding concentrated orange juice to the compounded mixed solution in step (S02); adding 3% concentrated orange juice to the compounded mixed solution in step (S02) based on the volume of the compounded mixed solution;

[0078] (S03) adjusting the pH of the mixed solution prepared in step (S02) to 4.5;

[0079] (S04) inoculating yeast for fruit wine into the composite mixed solution of step (S03); based on the mass of the composite mixed solution, inoculating 0.01% of yeast for fruit wine into the composite mixed solution of step (S03);

[0080] (S05) inoculating Lactobacillus plantarum in the composite mixed solution of step (S04); based on the volume of the composite mixed solution, inoculating 5×10 7 CFU / 100ml Lactobacillus plantarum;

[0081] (S06) fermenting the inoculated liquid of step (S05) to obtain a finished composite fruit wine; the fermentation temperature in step (S06) is 30° C.; the fermentation time in step (S06) is 10 days;

[0082] Determine the pH value, solid content, alcohol content and sensory evaluation of the finished compound fruit wine in step (S06), verify and re-optimize the fermentation process to enhance the sensory flavor quality of the compound fruit wine;

[0083] The total phenol content of the finished compound fruit wine in step (S06) is determined, and an in vitro antioxidant test is performed to verify and re-optimize the fermentation process to enhance the antioxidant activity of the compound fruit wine.

[0084] Embodiment 4:

[0085] Compound fermentation base preparation:

[0086] Choose concentrated apple juice with a sugar content of 70° and dilute it 6 times with purified water;

[0087] The diluted apple juice was mixed with freshly squeezed whole pomelo juice in a volume ratio of 2:1, 3:1, 4:1, and 5:1, respectively, to obtain a composite fermented base of whole juice, and a sensory evaluation was performed to screen out the fermented base formula with the best sensory quality. The sensory evaluation selected four main sensory attributes to characterize the sensory characteristics of the fermented base, as shown in Table 1, including color, tissue state, taste and flavor. Twelve professional sensory evaluation panel members from Zhejiang Academy of Agricultural Sciences evaluated the sensory characteristics of the fermented base samples to be evaluated. The fermented base samples to be evaluated were randomly provided to the sensory evaluation panel members through transparent tasting cups, and each fermented base sample was rinsed with water before tasting.

[0088] The sensory evaluation results of the color, texture, taste and flavor of the fermentation bases with different mixing ratios are as follows Figure 1 As shown in the figure, when the volume ratio of apple juice to grapefruit juice was 5:1, the color, texture, taste and flavor scores of the samples were significantly better than those of other conditions. There was no significant difference in flavor between 5:1 and 4:1, but the total sensory score of the 5:1 mixing ratio was significantly higher than that of other conditions. Therefore, considering comprehensively, the volume ratio of diluted apple juice to grapefruit juice with the best sensory comprehensive quality was 5:1, which was the best fermentation base formula.

[0089] Table 1: Sensory evaluation criteria for fermented substrates

[0090]

[0091] Embodiment 5:

[0092] Compound fruit wine fermentation process using Lactobacillus plantarum to enhance flavor quality and antioxidant activity.

[0093] Choose concentrated apple juice with a sugar content of 70° and dilute it 6 times with purified water;

[0094] The diluted apple juice and freshly squeezed pomelo whole juice were mixed in a volume ratio of 5:1 to obtain a composite fermentation base of whole juice, and the pH value was adjusted to 4.5. Based on the mass of the mixed juice, 0.01% of fruit wine yeast was inoculated and fermented at 30°C for 10 days.

[0095] When the experimental group was inoculated with yeast for fruit wine, 5×10 7 CFU / 100ml Lactobacillus plantarum, and the control group received no treatment;

[0096] After fermentation, the basic physicochemical indexes, sensory quality, volatile flavor substances, total phenolic content and antioxidant activity of the compound fruit wine were determined.

[0097] (1) Determination of basic physical and chemical indicators

[0098] The effects of combined fermentation process on the basic physical and chemical indicators of compound fruit wine are shown in Table 2. The results show that the combined fermentation process using plant lactobacillus and plant bacillus can help improve the pH value of compound fruit wine, significantly increase the total sugar content, and increase the solid content, thereby enhancing the flavor and aroma of compound fruit wine. In addition, the combined fermentation process can reduce the alcohol content and irritation while improving the quality of compound fruit wine, thereby reducing the impact on health. Therefore, the combined fermentation process can produce low-alcohol wine with better quality and less irritation.

[0099] Table 2: Effects of combined fermentation process on basic physical and chemical indicators of compound fruit wine

[0100] index Control group Experimental Group pH 4.49 4.28 Total sugar (mg / ml) 0.88 2.95 Alcohol content (v / v) 7.00 6.10 Solid content (%) 5.00 5.50

[0101] (2) Determination of total phenolic content and antioxidant activity

[0102] Effect of combined fermentation process on total phenol content of compound fruit wine Figure 2 As shown in the results, the total phenol content of the experimental group increased by 21.05% compared with the control group, indicating that Lactobacillus plantarum can produce polyphenols during the fermentation process. Polyphenols have significant antioxidant activity.

[0103] Effect of combined fermentation process on the ability of compound fruit wine to scavenge DPPH free radicals Figure 3 The results show that the scavenging rate of DPPH free radicals in the experimental group is higher than that in the control group, indicating that the combined fermentation process can utilize Lactobacillus plantarum to produce polyphenols and enhance the antioxidant activity of compound fruit wine.

[0104] Embodiment 6:

[0105] Compound fruit wine fermentation process using Lactobacillus plantarum to enhance flavor quality and antioxidant activity.

[0106] Choose concentrated apple juice with a sugar content of 70° and dilute it 6 times with purified water;

[0107] The diluted apple juice and freshly squeezed whole grapefruit juice were mixed in a volume ratio of 5:1 to obtain a composite fermentation base of whole juice, and the pH value thereof was adjusted to 4.5;

[0108] Based on the mass of the mixed juice, 0.01% of yeast for fruit wine is inoculated;

[0109] Based on the volume of mixed juice, 5×10 7 CFU / 100ml Lactobacillus plantarum, fermented at 30℃ for 10 days;

[0110] Based on the volume of mixed juice, the experimental group mixed 0.5% lime juice and 3% concentrated orange juice in the whole juice composite fermentation base, and the control group did not undergo any treatment. After fermentation, the sensory evaluation of the composite fruit wine was carried out.

[0111] The sensory quality evaluation method of compound fruit wine refers to the national standard GB / T 5476-2020, and four main sensory attributes are selected to characterize the sensory characteristics of compound fruit wine, as shown in Table 3, including appearance, aroma, taste and typicality. 16 professional sensory evaluation panel members from Zhejiang Academy of Agricultural Sciences evaluated the sensory characteristics of the compound fruit wine samples to be evaluated. The compound fruit wine samples to be evaluated were randomly provided to the sensory evaluation panel members through transparent tasting cups, and each compound fruit wine sample was rinsed with water before tasting. The sensory evaluation results of the appearance, aroma, taste and typicality of the compound fruit wine are shown in Figure 3. Figure 4 As shown in the figure, the appearance, aroma, taste and typicality scores of the experimental group samples were significantly better than those of the control group. Therefore, compound flavoring is beneficial to improving the sensory quality of compound fruit wine.

[0112] Table 3: Sensory evaluation standards for compound fruit wine

[0113]

[0114] The invention optimizes the compound fruit wine fermentation base formula, combines plant lactobacillus fermentation and utilizes citrus juice compound flavoring technology, thereby enhancing the sensory flavor quality of grapefruit and apple whole juice fermented fruit wine, increasing the total phenol content in the compound fruit wine, and enhancing the antioxidant activity thereof; utilizes the combined fermentation technology of plant lactobacillus and brewer's yeast, and the citrus juice compound flavoring technology, aiming to enhance the sensory flavor quality of grapefruit and apple whole juice compound fruit wine, and increase the total phenol content and antioxidant activity thereof; this method is not only technically feasible, but also can meet the dual demands of consumers for high-quality and healthy drinks, thus filling the gap in the prior art and bringing a new development direction to the fruit wine market; through the optimization of the fermentation base formula, the combined fermentation process, the compound flavoring and other technologies, a compound fruit wine fermentation process with sensory flavor quality and antioxidant activity superior to traditional yeast-brewed fruit wine is obtained.

Claims

1. A composite fruit wine fermentation process using Lactobacillus plantarum to enhance flavor quality and antioxidant activity, characterized by: Includes the following step, (S01) taking concentrated apple juice and diluting it with purified water; (S02) taking the whole grapefruit juice and mixing it with the diluted apple juice in step (S01); (S03) adjusting the pH of the mixed solution prepared in step (S02) to 4-5; (S04) inoculating yeast for fruit wine into the composite mixed solution of step (S03); (S05) inoculating Lactobacillus plantarum into the composite mixed solution of step (S04); (S06) fermenting the inoculated liquid of step (S05) to obtain a finished composite fruit wine.

2. The composite fruit wine fermentation process for enhancing flavor quality and antioxidant activity by using plant lactobacillus according to claim 1, characterized in that: The sugar content of the concentrated apple juice in the step (S01) is 60° to 80°; and the dilution multiple in the step (S01) is 4 to 8 times.

3. The composite fruit wine fermentation process for enhancing flavor quality and antioxidant activity by using plant lactobacillus according to claim 1, characterized in that: The whole grapefruit juice in step (S02) is freshly squeezed whole grapefruit juice; the compounding ratio of the whole grapefruit juice to the diluted apple juice in step (S02) is 1:2-5; and the pH of the compounded mixed solution in step (S02) is adjusted to 4.

5.

4. The composite fruit wine fermentation process for enhancing flavor quality and antioxidant activity by using plant lactobacillus according to claim 1, characterized in that: Based on the mass of the composite mixed liquid, 0.01% of yeast for fruit wine is inoculated into the composite mixed liquid in step (S03).

5. The composite fruit wine fermentation process for enhancing flavor quality and antioxidant activity by using plant lactobacillus according to claim 1, characterized in that: Based on the volume of the recombined mixed solution, 5×10 7 CFU / 100ml Lactobacillus plantarum.

6. The composite fruit wine fermentation process for enhancing flavor quality and antioxidant activity by using plant lactobacillus according to claim 1, characterized in that: The fermentation temperature in the step (S06) is 25°C to 35°C; the fermentation time in the step (S06) is 7d to 14d.

7. The composite fruit wine fermentation process for enhancing flavor quality and antioxidant activity by using plant lactobacillus according to claim 1, characterized in that: Adding lime juice to the composite mixed solution of step (S02); 0.5% of lime juice is added to the recombined mixed solution in step (S02) based on the volume of the recombined mixed solution.

8. The composite fruit wine fermentation process for enhancing flavor quality and antioxidant activity by using plant lactobacillus according to claim 1, characterized in that: Adding concentrated orange juice to the composite mixed solution of step (S02); 3% concentrated orange juice is added to the recombined mixed solution in step (S02) based on the volume of the recombined mixed solution.

9. The composite fruit wine fermentation process for enhancing flavor quality and antioxidant activity by using plant lactobacillus according to claim 1, characterized in that: In step (S06), the pH value, solid content, alcohol content and sensory evaluation of the finished compound fruit wine are used to verify and re-optimize the fermentation process to ensure the enhancement of the sensory flavor quality of the compound fruit wine.

10. The composite fruit wine fermentation process for enhancing flavor quality and antioxidant activity by using Lactobacillus plantarum according to claim 1, characterized in that: In step (S06), the total phenol content of the finished compound fruit wine is measured, and an in vitro antioxidant test is performed to verify and re-optimize the fermentation process to ensure the enhancement of the antioxidant activity of the compound fruit wine.

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