Preparation method of grape vinegar and grape vinegar

Abstract

The invention provides a preparation method of grape vinegar and the grape vinegar, and the preparation method of the grape vinegar comprises the following steps: carrying out liquefaction treatment and saccharification treatment on raisins to prepare grape juice sweet mash; carrying out enzymolysis treatment on the grape juice converted mash; carrying out alcoholic fermentation on the grape juice converted mash subjected to enzymolysis treatment by adopting a compound strain to prepare grape wine mash; wherein the composite strains comprise wine yeast and lactic acid bacteria, and the lactic acid bacteria comprise lactobacillus rhamnosus and / or lactobacillus plantarum; carrying out solid-liquid separation on the wine mash to prepare wine clear liquid; carrying out liquid submerged fermentation on the wine clear liquid by adopting acetic bacteria to prepare grape raw vinegar; wherein the acetic bacteria comprise acetobacter pasteurianus ZC501; and carrying out after-ripening treatment on the original grape vinegar by adopting an oak barrel to prepare the grape vinegar. The content of non-volatile acid and the content of total ester in the prepared grape vinegar are obviously increased, the flavor is obviously improved, the oak aroma is obvious, the whole aroma is rich, and the color is amber.

Description

Technical Field

[0001] The present application relates to the technical field of fruit vinegar fermentation, and in particular to a preparation method of grape vinegar and grape vinegar. Background Art

[0002] Fruit vinegar is divided into flavored fruit vinegar and fruit vinegar beverages. Flavored fruit vinegar is already quite mature in the markets of Europe, America, Japan, etc. In China, with the upgrading of consumption, the continuous improvement of awareness of healthy diet and the deepening of understanding of the functions of fruit vinegar, consumers' recognition of fruit vinegar has significantly increased, the demand market has gradually opened up, and there is a large room for growth in the future market.

[0003] Traditional grape vinegar is mostly made from fresh grapes for processing and fermentation, using traditional shallow surface acetic acid fermentation, which has problems such as limited raw materials and long production cycle. Summary of the invention

[0004] Based on this, the present application provides a method for preparing grape vinegar and grape vinegar to expand fermentation raw materials, shorten the fermentation cycle, and improve fermentation efficiency.

[0005] The first aspect of the present application provides a method for preparing grape vinegar, comprising the following steps:

[0006] Liquefying and saccharifying the raisins to prepare grape juice saccharification mash;

[0007] Performing enzymatic hydrolysis on the grape juice saccharification mash;

[0008] The grape juice saccharification mash after enzymatic hydrolysis is subjected to alcohol fermentation by using composite bacteria to prepare wine mash; wherein the composite bacteria include wine yeast and lactic acid bacteria, and the lactic acid bacteria include Lactobacillus rhamnosus and / or Lactobacillus plantarum;

[0009] performing solid-liquid separation on the wine mash to prepare a wine clear liquid;

[0010] The grape wine clear liquid is subjected to liquid submerged fermentation by using acetic acid bacteria to prepare grape vinegar; wherein the acetic acid bacteria includes Acetobacter pasteurianus ZC501 with a preservation number of GDMCC NO:62768;

[0011] The grape vinegar is prepared by performing a post-ripening treatment on the original grape vinegar in an oak barrel.

[0012] In some embodiments, the alcohol fermentation comprises at least one of the following conditions:

[0013] (1) The mass of the wine yeast is 0.3‰-0.7‰ of the mass of the raisins;

[0014] (2) The mass of the lactic acid bacteria is 0.01‰-0.05‰ of the mass of the raisins;

[0015] (3) adding the lactic acid bacteria after the wine yeast is added and fermented for 24 hours;

[0016] (4) The alcohol fermentation includes primary fermentation and secondary fermentation;

[0017] Optionally, the main fermentation temperature is 18°C-25°C and the time is 5 days-8 days;

[0018] Optionally, the post-fermentation time is 7 days.

[0019] In some embodiments, during the submerged fermentation, the number of bacteria in the wine supernatant after adding the acetic acid bacteria is 10 6 cfu / mL-10 7 cfu / mL; and / or

[0020] The temperature of the liquid submerged fermentation is 28°C-32°C, the ventilation rate is 30L / h-40L / h, the alcohol content at the beginning of fermentation is 5.5%vol-6.5%vol, and the alcohol content at the end of fermentation is 0.3%vol-0.5%vol; and / or

[0021] The liquid submerged fermentation is carried out by adopting the 1 / 2 split method.

[0022] In some embodiments, the grape vinegar is aerated and stirred once a week during the post-ripening treatment, and the aeration and stirring time is 20 minutes to 30 minutes; and / or

[0023] The period of the post-ripening treatment is 60d-90d.

[0024] In some embodiments, the enzyme used in the enzymatic treatment includes pectinase; optionally, the mass of the pectinase is 1‰-2‰ of the mass of the raisins; and / or

[0025] The temperature of the enzymatic hydrolysis treatment is 40°C-50°C, and the time is 1h-2h.

[0026] In some embodiments, the enzyme used in the liquefaction treatment includes a thermostable α-amylase; optionally, the mass of the thermostable α-amylase is 0.8‰-1.5‰ of the mass of the raisins; and / or

[0027] The liquefaction treatment is performed at a temperature of 95°C-100°C and for a time of 1h-1.5h; and / or

[0028] Before the liquefaction treatment, the raisins are mixed with water at a mass volume ratio of 1 kg:(3-3.5) L.

[0029] In some embodiments, the enzyme used in the saccharification process includes glucoamylase; optionally, the mass of the glucoamylase is 0.8‰-1.5‰ of the mass of the raisins; and / or

[0030] The saccharification treatment is performed at a temperature of 55° C.-65° C. and for a time of 1 h-2 h.

[0031] In some embodiments, the wine mash is subjected to solid-liquid separation by filter pressing.

[0032] In some embodiments, the physicochemical parameters of the wine serum include: alcohol content of 10.5% vol-11.5% vol, non-volatile acid content of 1 g / 100 mL-1.2 g / 100 mL, total ester content of 1 g / 100 mL-1.4 g / 100 mL; and / or

[0033] The physicochemical parameters of the original grape vinegar include: total acid content of 5g / 100mL-5.5g / 100mL, non-volatile acid content of 0.9g / 100mL-1.1g / 100mL, total ester content of 1.6g / 100mL-2g / 100mL; and / or

[0034] The physicochemical parameters of the grape vinegar include: a total acid content of 5g / 100mL-5.5g / 100mL, a non-volatile acid content of 0.9g / 100mL-1.1g / 100mL, and a total ester content of 2.2g / 100mL-2.8g / 100mL.

[0035] The second aspect of the present application provides a grape vinegar prepared by the preparation method of the first aspect of the present application.

[0036] The preparation method of grape vinegar provided above adopts raisins as fermentation raw materials, the raw materials are not restricted by seasons, and are convenient for transportation, storage and processing, which can reduce the comprehensive raw material cost by about 10%-20%, and improve operability. The composite strains including wine yeast and lactic acid bacteria are used for alcohol fermentation, which is beneficial to increase the non-volatile acid content in the wine mash, thereby facilitating the flavor enhancement; relative to alcohol fermentation without lactic acid bacteria, the non-volatile acid in the grape vinegar finally obtained in this application is increased by about 0.5g / 100mL-0.8g / 100mL. Relative to acetic acid fermentation using Flins acetic acid bacteria, this application adopts ester-flavored acetic acid bacteria (Acetobacter pasteurianus ZC501 with a deposit number of GDMCC NO: 62768) for liquid deep fermentation, and the total ester content in the grape vinegar finally obtained is increased by about 0.3g / 100mL-0.7g / 100mL, which is beneficial to improve the ester aroma of the prepared grape vinegar, while shortening the fermentation cycle. The post-ripening treatment using oak barrels and micro-oxygen aging is beneficial to enhancing the oak aroma and aged aroma of the grape vinegar. The grape vinegar has a distinct oak aroma and a strong overall aroma. Compared with natural storage in ordinary stainless steel tanks, the post-ripening aging time of the vinegar embryo can be shortened by 3-5 months. DETAILED DESCRIPTION

[0037] For ease of understanding of the present application, the present application will be described more fully below with reference to the relevant embodiments. The following provides preferred embodiments of the present application. However, the present application can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the understanding of the disclosure of the present application more thorough and comprehensive.

[0038] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art to which this application belongs. The terms used herein in the specification of this application are only for the purpose of describing specific embodiments and are not intended to limit this application.

[0039] The terms "and / or", "or / and", and "and / or" used herein include any one of two or more related listed items, and also include any and all combinations of the related listed items, wherein the any and all combinations include any combination of two related listed items, any more related listed items, or all related listed items. It should be noted that when at least three items are connected by at least two conjunctions selected from "and / or", "or / and", and "and / or", it should be understood that in the present application, the technical solution undoubtedly includes technical solutions connected by "logical and", and also undoubtedly includes technical solutions connected by "logical or".

[0040] In the present application, the technical features described in an open manner include closed technical solutions composed of the listed features, and also include open technical solutions containing the listed features.

[0041] In this application, when it comes to numerical ranges, unless otherwise specified, the above numerical ranges are deemed to be continuous and include the minimum and maximum values ​​of the range, as well as each value between such minimum and maximum values. Further, when a range refers to an integer, each integer between the minimum and maximum values ​​of the range is included. In addition, when multiple ranges are provided to describe features or characteristics, the ranges can be merged. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all subranges included therein.

[0042] Only some numerical ranges are specifically disclosed herein. However, any lower limit can be combined with any upper limit to form an unspecified range; and any lower limit can be combined with other lower limits to form an unspecified range, and likewise any upper limit can be combined with any other upper limit to form an unspecified range. In addition, each separately disclosed point or single value can itself be combined as a lower limit or upper limit with any other point or single value or with other lower limits or upper limits to form an unspecified range.

[0043] The temperature parameters in this application, unless otherwise specified, allow both constant temperature treatment and treatment within a certain temperature range. The constant temperature treatment allows the temperature to fluctuate within the accuracy range controlled by the instrument. Fluctuations within the range of ±5°C, ±4°C, ±3°C, ±2°C, and ±1°C are allowed.

[0044] Herein, the “suitable” mentioned in “suitable combination”, “suitable method”, “any suitable method”, etc., shall be based on the ability to implement the technical solution of this application, solve the technical problems of this application, and achieve the expected technical effects of this application.

[0045] In the present application, "further", "further", "particularly" and the like are used for descriptive purposes to indicate differences in content, but should not be construed as limiting the scope of protection of the present application.

[0046] In this application, "optionally", "optional", and "optional" mean optional or dispensable, that is, any one of the two parallel schemes of "yes" or "no". If multiple "options" appear in a technical solution, unless otherwise specified and there is no contradiction or mutual restriction, each "optional" is independent.

[0047] In the description of the application, "plurality" means at least two, such as two, three, etc., unless otherwise clearly and specifically defined.

[0048] If there is no special description, all embodiments and optional embodiments of the present application can be combined with each other to form a new technical solution. If there is no special description, all technical features and optional technical features of the present application can be combined with each other to form a new technical solution.

[0049] If there is no special explanation, all the steps of the present application can be performed sequentially or randomly, preferably sequentially.

[0050] Most of the traditional grape vinegar production uses fresh grapes for processing and fermentation, which is restricted by the production season, and the transportation, storage, and pre-treatment investment are large and the cost is high. At the same time, the traditional shallow surface is used for acetic acid fermentation, the fermentation cycle is long, and the fermentation is not thorough. Based on the above problems, the present application first uses raisins instead of fresh grapes as fermentation raw materials. The raw materials are not restricted by seasons, and are convenient for transportation and storage, which is beneficial to the processing of raw materials and cost reduction; secondly, a composite strain including wine yeast and lactic acid bacteria is used for alcohol fermentation, and lactic acid bacteria are introduced to increase the non-volatile acid content; then liquid deep acetic acid fermentation is used to greatly improve production efficiency; finally, the oak barrel micro-oxygen aging process is used to improve the quality of vinegar embryos and shorten the aging time.

[0051] One or more embodiments of the present application provide a method for preparing grape vinegar, comprising the following steps:

[0052] The raisins are liquefied and saccharified to prepare grape juice saccharification mash; the grape juice saccharification mash is enzymatically hydrolyzed; the grape juice saccharification mash after enzymatic hydrolysis is subjected to alcohol fermentation by using a composite bacterial strain to prepare wine mash; wherein the composite bacterial strain includes wine yeast and lactic acid bacteria, and the lactic acid bacteria includes Lactobacillus rhamnosus and / or Lactobacillus plantarum; the wine mash is subjected to solid-liquid separation to prepare wine clear liquid; the wine clear liquid is subjected to liquid deep fermentation by using acetic acid bacteria to prepare grape vinegar; wherein the acetic acid bacteria includes Acetobacter pasteurianus ZC501 with a preservation number of GDMCC NO: 62768; the grape vinegar is post-ripened by using oak barrels to prepare grape vinegar.

[0053] Understandably, the preparation method of grape vinegar uses raisins as fermentation raw materials, the raw materials are not restricted by seasons, and are convenient for transportation, storage and processing, which can reduce the comprehensive raw material cost by about 10%-20%, and improve operability. The use of a composite strain including wine yeast and lactic acid bacteria for alcohol fermentation is conducive to increasing the non-volatile acid content in the wine mash, thereby facilitating the flavor enhancement; relative to alcohol fermentation without lactic acid bacteria, the non-volatile acid in the grape vinegar finally obtained in this application is increased by about 0.5g / 100mL-0.8g / 100mL. Relative to the use of Flins acetic acid bacteria for acetic acid fermentation, the present application uses ester-flavored acetic acid bacteria (Acetobacter pasteurianus ZC501 with a deposit number of GDMCC NO: 62768) for liquid deep fermentation, and the total ester content in the grape vinegar finally obtained is increased by about 0.3g / 100mL-0.7g / 100mL, which is conducive to improving the ester aroma of the prepared grape vinegar and shortening the fermentation cycle. The post-ripening treatment using oak barrels and micro-oxygen aging is beneficial to enhancing the oak aroma and aged aroma of the grape vinegar. The grape vinegar has a distinct oak aroma and a strong overall aroma. Compared with natural storage in ordinary stainless steel tanks, the post-ripening aging time of the vinegar embryo can be shortened by 3-5 months.

[0054] In some embodiments, during alcohol fermentation, the mass of wine yeast is 0.3‰-0.7‰ of the mass of raisins; for example, it may be, but not limited to, 0.3‰, 0.35‰, 0.4‰, 0.45‰, 0.5‰, 0.55‰, 0.6‰, 0.65‰, 0.7‰, or a range between any two of the above values. When the amount of wine yeast used is within the above range, it is conducive to full fermentation, so that the alcohol content in the obtained wine clear liquid reaches an appropriate range.

[0055] As a possible implementation, during alcohol fermentation, the mass of lactic acid bacteria is 0.01‰-0.05‰ of the mass of raisins; for example, it may be, but not limited to, 0.01‰, 0.015‰, 0.02‰, 0.025‰, 0.03‰, 0.035‰, 0.04‰, 0.045‰, 0.05‰, or a range between any two of the above values. When the amount of lactic acid bacteria is within the above range, it is beneficial for the lactic acid bacteria to reproduce and metabolize better, so that the non-volatile acid content in the obtained wine serum reaches an appropriate range.

[0056] In some embodiments, lactic acid bacteria are added after wine yeast is added and fermented for 24 hours. Thus, the wine yeast is allowed to grow first, and then lactic acid bacteria are added, so as to avoid the inhibition of wine yeast by lactic acid bacteria, which affects the growth of wine yeast and alcohol fermentation.

[0057] As a possible implementation mode, the alcohol fermentation includes main fermentation and post-fermentation.

[0058] In some optional embodiments, the temperature of the main fermentation is 18°C-25°C; for example, it can be but not limited to 18°C, 19°C, 20°C, 21°C, 22°C, 23°C, 24°C, 25°C or a range between any two of the above temperatures.

[0059] As a possible implementation manner, the main fermentation time is 5 days to 8 days; for example, it can be but not limited to 5 days, 5.5 days, 6 days, 6.5 days, 7 days, 7.5 days, 8 days or a range between any two of the above times.

[0060] It should be noted that the temperature and time of the main fermentation can be combined in any appropriate manner, and both can be selected from any temperature and time of the main fermentation described herein.

[0061] As a possible method of fermentation, the post-fermentation period is 7 days.

[0062] In some embodiments, during submerged fermentation, the number of bacteria in the wine supernatant after adding acetic acid bacteria is 10 6 cfu / mL-10 7 cfu / mL; for example, but not limited to 1×10 6 cfu / mL, 2×10 6 cfu / mL, 3×10 6 cfu / mL, 4×10 6 cfu / mL, 5×10 6 cfu / mL, 6×10 6 cfu / mL, 7×10 6 cfu / mL, 8×10 6 cfu / mL, 9×10 6 cfu / mL, 1×10 7 cfu / mL or the range between any two of the above bacterial species, etc. When the amount of acetic acid bacteria added is within the above range, fermentation can be started quickly, the start-up time of acetic acid fermentation can be reduced, and alcohol volatilization and infection of miscellaneous bacteria caused by long start-up can be avoided.

[0063] As a possible implementation, the temperature of the liquid submerged fermentation is 28°C-32°C; for example, it can be but not limited to 28°C, 29°C, 30°C, 31°C, 32°C or a range between any two of the above temperatures. When the temperature of the liquid submerged fermentation is within the above range, the fermentation speed of acetic acid bacteria is the fastest, which is conducive to shortening the fermentation cycle.

[0064] In some optional embodiments, the aeration rate of the liquid submerged fermentation is 30 L / h-40 L / h; for example, it can be but not limited to 30 L / h, 31 L / h, 32 L / h, 33 L / h, 34 L / h, 35 L / h, 36 L / h, 37 L / h, 38 L / h, 39 L / h, 40 L / h or a range between any two of the above aeration rates, etc. When the aeration rate of the liquid submerged fermentation is within the above range, the growth rate of acetic acid bacteria can be increased while reducing the volatilization of acetic acid and aroma components.

[0065] It should be noted that the temperature and aeration rate of the submerged liquid fermentation can be combined in any suitable manner, and both can be selected from any temperature and aeration rate of the submerged liquid fermentation described herein.

[0066] In some exemplary embodiments, the alcohol content at the start of fermentation during liquid submerged fermentation is 5.5% vol-6.5% vol; for example, it may be but is not limited to 5.5% vol, 5.6% vol, 5.7% vol, 5.8% vol, 5.9% vol, 6% vol, 6.1% vol, 6.2% vol, 6.3% vol, 6.4% vol, 6.5% vol or a range between any two of the above alcohol contents, etc.

[0067] As a possible implementation manner, the alcohol content at the end point of fermentation during liquid deep fermentation is 0.3% vol-0.5% vol; for example, it may be but is not limited to 0.3% vol, 0.32% vol, 0.34% vol, 0.36% vol, 0.38% vol, 0.4% vol, 0.42% vol, 0.44% vol, 0.46% vol, 0.48% vol, 0.5% vol or a range between any two of the above alcohol contents, etc.

[0068] During liquid deep fermentation, when the alcohol content at the beginning of fermentation and the alcohol content at the end of fermentation are respectively within the above ranges, the acetic acid conversion rate and the fermentation cycle are most suitable. If the end alcohol content is too high, the acetic acid conversion rate is reduced, the end alcohol content is low, the reproduction of acetic acid bacteria is inhibited, and the fermentation cycle is affected.

[0069] In some embodiments, the 1 / 2 split method is used for submerged liquid fermentation.

[0070] As a possible implementation method, the grape vinegar is aerated and stirred once a week during the post-ripening process, thereby accelerating the esterification and oxidation reactions of the vinegar embryo, which is beneficial to improving the flavor of the vinegar embryo.

[0071] In some optional embodiments, the aeration and stirring time is 20 minutes to 30 minutes; for example, it can be but not limited to 20 minutes, 21 minutes, 22 minutes, 23 minutes, 24 minutes, 25 minutes, 26 minutes, 27 minutes, 28 minutes, 29 minutes, 30 minutes or a range between any two of the above time periods. When the aeration and stirring time is within the above range, sufficient oxygen dissolution of the original grape vinegar can be ensured with minimum energy consumption.

[0072] In some embodiments, the ripening period is 60 days to 90 days; for example, it can be but not limited to 60 days, 62 days, 64 days, 66 days, 68 days, 70 days, 72 days, 74 days, 76 days, 78 days, 80 days, 82 days, 84 days, 86 days, 88 days, 90 days, or a range between any two of the above times. When the ripening period is within the above range, the total ester concentration of grape vinegar embryo reaches the highest value, and the flavor is the most valuable.

[0073] In some embodiments, the enzyme used in the enzymatic hydrolysis treatment includes pectinase; thereby, the pectin in the grape juice saccharification mash can be decomposed, the viscosity of the system can be reduced, and the subsequent alcohol fermentation can be facilitated.

[0074] As a possible implementation manner, the mass of pectinase is 1‰-2‰ of the mass of raisins; for example, it can be but not limited to 1‰, 1.1‰, 1.2‰, 1.3‰, 1.4‰, 1.5‰, 1.6‰, 1.7‰, 1.8‰, 1.9‰, 2‰ or a range between any two of the above values.

[0075] As a possible embodiment, the temperature of enzymatic hydrolysis treatment is 40°C-50°C; for example, it can be but not limited to 40°C, 41°C, 42°C, 43°C, 44°C, 45°C, 46°C, 47°C, 48°C, 49°C, 50°C or a range between any two of the above temperatures.

[0076] In some optional embodiments, the time of enzymatic treatment is 1 h-2 h; for example, it can be but not limited to 1 h, 1.2 h, 1.4 h, 1.6 h, 1.8 h, 2 h or a range between any two of the above times, etc.

[0077] It should be noted that the temperature and time of the enzymatic hydrolysis treatment can be combined in any appropriate manner, and both can be selected from any temperature and time of the enzymatic hydrolysis treatment described herein.

[0078] In some embodiments, the enzyme used in the liquefaction process includes a thermostable α-amylase.

[0079] In some optional embodiments, during the liquefaction treatment, the mass of the thermostable α-amylase is 0.8‰-1.5‰ of the mass of the raisins; for example, it can be but is not limited to 0.8‰, 0.9‰, 1‰, 1.1‰, 1.2‰, 1.3‰, 1.4‰, 1.5‰ or a range between any two of the above values.

[0080] As a possible implementation, the temperature of the liquefaction treatment is 95°C-100°C; for example, it can be but not limited to 95°C, 96°C, 97°C, 98°C, 99°C, 100°C or a range between any two of the above temperatures.

[0081] In some optional embodiments, the liquefaction treatment time is 1 h-1.5 h; for example, it can be but not limited to 1 h, 1.1 h, 1.2 h, 1.3 h, 1.4 h, 1.5 h or a range between any two of the above times.

[0082] It should be noted that the temperature and time of the liquefaction treatment can be combined in any appropriate manner, and both can be selected from any temperature and time of the liquefaction treatment described in this document.

[0083] In some embodiments, before liquefaction treatment, raisins are mixed with water in a mass volume ratio of 1kg:(3-3.5)L; for example, it may be but not limited to 1kg:3L, 1kg:3.1L, 1kg:3.2L, 1kg:3.3L, 1kg:3.4L, 1kg:3.5L or a range between any two of the above mass volume ratios.

[0084] In some embodiments, the enzyme used in the saccharification process includes glucoamylase.

[0085] As a possible implementation manner, during saccharification treatment, the mass of glucose amylase is 0.8‰-1.5‰ of the mass of raisins; for example, it can be but not limited to 0.8‰, 0.9‰, 1‰, 1.1‰, 1.2‰, 1.3‰, 1.4‰, 1.5‰ or a range between any two of the above values.

[0086] In some embodiments, the temperature of saccharification treatment is 55°C-65°C; for example, it can be but not limited to 55°C, 56°C, 57°C, 58°C, 59°C, 60°C, 61°C, 62°C, 63°C, 64°C, 65°C or a range between any two of the above temperatures.

[0087] In some optional embodiments, the saccharification time is 1 h-2 h; for example, it can be but not limited to 1 h, 1.2 h, 1.4 h, 1.6 h, 1.8 h, 2 h or a range between any two of the above times.

[0088] It should be noted that the temperature and time of the saccharification treatment can be combined in any appropriate manner, and both can be selected from any temperature and time of the saccharification treatment described herein.

[0089] As a possible implementation, the sugar content of the grape juice saccharification mash is about 20wt%.

[0090] In some embodiments, the solid-liquid separation of wine mash is carried out by filtration pressing.

[0091] In some optional embodiments, the alcohol content of the wine serum is 10.5% vol-11.5% vol; for example, it can be but not limited to 10.5% vol, 10.6% vol, 10.7% vol, 10.8% vol, 10.9% vol, 11% vol, 11.1% vol, 11.2% vol, 11.3% vol, 11.4% vol, 11.5% vol or a range between any two of the above alcohol contents, etc.

[0092] As a possible implementation manner, the non-volatile acid content of the wine serum is 1 g / 100 mL-1.2 g / 100 mL; for example, it may be but not limited to 1 g / 100 mL, 1.05 g / 100 mL, 1.1 g / 100 mL, 1.15 g / 100 mL, 1.2 g / 100 mL or a range between any two of the above contents.

[0093] In some embodiments, the total ester content of the wine serum is 1 g / 100 mL-1.4 g / 100 mL; for example, it can be but not limited to 1 g / 100 mL, 1.1 g / 100 mL, 1.2 g / 100 mL, 1.3 g / 100 mL, 1.4 g / 100 mL or a range between any two of the above contents.

[0094] In some embodiments, the total acid content of grape vinegar produced by liquid submerged fermentation is 5g / 100mL-5.5g / 100mL; for example, it can be but not limited to 5g / 100mL, 5.1g / 100mL, 5.2g / 100mL, 5.3g / 100mL, 5.4g / 100mL, 5.5g / 100mL or a range between any two of the above contents.

[0095] As a possible implementation manner, the non-volatile acid content of the grape vinegar obtained by liquid submerged fermentation is 0.9g / 100mL-1.1g / 100mL; for example, it can be but not limited to 0.9g / 100mL, 0.95g / 100mL, 1g / 100mL, 1.05g / 100mL, 1.1g / 100mL or a range between any two of the above contents.

[0096] In some optional embodiments, the total ester content of the grape vinegar obtained by liquid submerged fermentation is 1.6g / 100mL-2g / 100mL; for example, it can be but not limited to 1.6g / 100mL, 1.7g / 100mL, 1.8g / 100mL, 1.9g / 100mL, 2g / 100mL or a range between any two of the above contents.

[0097] In some embodiments, the total acid content of grape vinegar is 5g / 100mL-5.5g / 100mL; for example, it can be but not limited to 5g / 100mL, 5.1g / 100mL, 5.2g / 100mL, 5.3g / 100mL, 5.4g / 100mL, 5.5g / 100mL or a range between any two of the above contents.

[0098] As a possible implementation manner, the non-volatile acid content of grape vinegar is 0.9 g / 100 mL-1.1 g / 100 mL; for example, it may be but is not limited to 0.9 g / 100 mL, 0.95 g / 100 mL, 1 g / 100 mL, 1.05 g / 100 mL, 1.1 g / 100 mL or a range between any two of the above contents.

[0099] In some optional embodiments, the total ester content of grape vinegar is 2.2g / 100mL-2.8g / 100mL; for example, it can be but not limited to 2.2g / 100mL, 2.3g / 100mL, 2.4g / 100mL, 2.5g / 100mL, 2.6g / 100mL, 2.7g / 100mL, 2.8g / 100mL or a range between any two of the above contents, etc.

[0100] One or more embodiments of the present application provide a grape vinegar prepared by the above-mentioned preparation method. The grape vinegar has a distinct oak aroma, a strong overall aroma, and an amber color.

[0101] The technical scheme of the present application is described in detail below in conjunction with specific embodiments. It should be understood that these embodiments are only used to illustrate the present application and are not used to limit the scope of the present application. The experimental methods for which specific conditions are not specified in the following embodiments are preferably referred to the guidance given in the present application, and can also be carried out according to the experimental manual or conventional conditions in the field, or according to the conditions recommended by the manufacturer, or with reference to experimental methods known in the art.

[0102] In the following specific embodiments, the measured parameters of raw material components may have slight deviations within the range of weighing accuracy unless otherwise specified. For temperature and time parameters, acceptable deviations caused by instrument test accuracy or operation accuracy are allowed.

[0103] 1. Preparation of grape vinegar

[0104] Example 1

[0105] Step S1, weighing 10 kg of Xinjiang raisins, adding 33 kg of water, adding 1‰ of the weight of the raisins, adding a high-temperature resistant α-amylase, starting stirring, heating to 98°C, keeping warm for 1 hour to complete the liquefaction treatment, then cooling to 60°C, adding 1‰ of the weight of the raisins, keeping warm for 1 hour to complete the saccharification treatment, and obtaining a grape juice saccharification mash with a sugar content of 20% for subsequent yeast fermentation.

[0106] Step S2, cooling the grape juice saccharification mash in step S1 to 45°C, adding pectinase at a concentration of 1.5‰ of the weight of raisins, starting stirring, and keeping warm for 1 hour to complete the enzymatic hydrolysis.

[0107] Step S3, cooling the grape juice saccharification mash after the enzymatic hydrolysis treatment in step S2 to 25°C, adding composite bacteria for alcohol fermentation, wherein the added amount is based on the weight of raisins, including 0.50‰ wine yeast and 0.02‰ plant lactobacillus (high-alcohol-resistant lactic acid bacteria); wherein the high-alcohol-resistant lactic acid bacteria need to be added after the wine yeast is added and fermented for 24 hours, the main fermentation temperature is controlled at 18-25°C, and the entire alcohol fermentation cycle is 12 days, wherein the main fermentation time is 5 days and the post-fermentation time is 7 days.

[0108] Step S4, using a plate and frame filter press to filter the wine mash obtained in step S3 to separate the solid and liquid, and taking the separated clear liquid as the wine clear liquid.

[0109] Step S5, dilute the wine clear liquid obtained in step S4 with water to an alcohol content of 6% vol, add 10% of Acetobacter pasteurianus ZC501 (ester-flavored acetic acid bacteria) with a deposit number of GDMCC NO: 62768 to the diluted wine after being expanded and activated in a seed tank, and the number of bacteria contained in the starting liquid is 1.0◊10 7 cfu / mL, liquid deep acetic acid fermentation was carried out in a self-priming fermenter, the ventilation rate was 35L / h, the fermentation temperature was 30℃, the starter liquid was fermented to an alcohol content of 0.4%vol after 3 days, at which time discharge and replenishment were carried out, the discharge volume was 1 / 2 of the entire fermentation liquid volume, and then 1 / 2 was replenished, and semi-continuous 1 / 2 split fermentation was repeated, a total of 10 batches were split, and the average fermentation cycle of each batch was 18h, and the discharged vinegar embryos were collected to obtain grape original vinegar.

[0110] Step S6, placing the grape vinegar obtained in step S5 into oak barrels for post-ripening treatment, aerating and stirring once a week during the post-ripening period, the aeration and stirring time is 20 minutes, and the post-ripening period is 60 days.

[0111] Step S7, filtering, sterilizing, filling and other processes are performed on the grape vinegar after the post-ripening treatment to obtain the finished product raw grape vinegar.

[0112] Example 2

[0113] The preparation methods of Example 2 and Example 1 are similar, except that the mass of Lactobacillus plantarum in step S3 of Example 2 is 0.01‰ of the mass of raisins, and the others are the same.

[0114] Example 3

[0115] The preparation methods of Example 3 and Example 1 are similar, except that the mass of Lactobacillus plantarum in step S3 of Example 3 is 0.05‰ of the mass of raisins, and the others are the same.

[0116] Example 4

[0117] The preparation methods of Example 4 and Example 1 are similar, except that in step S3 of Example 4, the same amount of Lactobacillus rhamnosus is used to replace Lactobacillus plantarum, and the rest are the same.

[0118] Example 5

[0119] Step S1, weighing 10 kg of Xinjiang raisins, adding 30 kg of water, adding 0.8‰ of the weight of the raisins, adding high temperature resistant α-amylase, starting stirring, heating to 95°C, keeping warm for 1.5 hours to complete liquefaction treatment, then cooling to 65°C, adding 1.5‰ of the weight of the raisins, keeping warm for 1 hour to complete saccharification treatment, and obtaining grape juice saccharification mash with a sugar content of 20% for subsequent yeast fermentation.

[0120] Step S2, cool the grape juice saccharification mash in step S1 to 40°C, add pectinase at 1‰ of the weight of raisins, start stirring, and keep warm for 2 hours to complete the enzymatic hydrolysis.

[0121] Step S3, cooling the grape juice saccharification mash after the enzymatic hydrolysis treatment in step S2 to 25°C, adding composite bacteria for alcohol fermentation, wherein the added amount is based on the weight of raisins, including 0.7‰ wine yeast and 0.01‰ plant lactobacillus (high-alcohol-resistant lactic acid bacteria); wherein the high-alcohol-resistant lactic acid bacteria need to be added after the wine yeast is added and fermented for 24 hours, the main fermentation temperature is controlled at 18-25°C, and the entire alcohol fermentation cycle is 15 days, wherein the main fermentation time is 8 days and the post-fermentation time is 7 days.

[0122] Step S4, using a plate and frame filter press to filter the wine mash obtained in step S3 to separate the solid and liquid, and taking the separated clear liquid as the wine clear liquid.

[0123] Step S5, dilute the wine clear liquid obtained in step S4 with water to an alcohol content of 6.5% vol, add 8% of Acetobacter pasteurianus ZC501 (ester-flavored acetic acid bacteria) with a deposit number of GDMCC NO: 62768 to the diluted wine after being expanded and activated in a seed tank, and the number of bacteria contained in the starting liquid is 8.0◊10 6 cfu / mL, liquid deep acetic acid fermentation was carried out in a self-priming fermenter, the ventilation rate was 30L / h, the fermentation temperature was 32℃, the starter liquid was fermented to an alcohol content of 0.5%vol after 3 days, at which time discharge and replenishment were carried out, the discharge volume was 1 / 2 of the entire fermentation liquid volume, and then 1 / 2 was replenished, and semi-continuous 1 / 2 split fermentation was repeated, a total of 10 batches were divided, and the average fermentation period of each batch was 18h, and the discharged vinegar embryos were collected to obtain grape original vinegar.

[0124] Step S6, placing the grape vinegar obtained in step S5 into oak barrels for post-ripening treatment, aerating and stirring once a week during the post-ripening period, the aeration and stirring time is 30 minutes, and the post-ripening period is 90 days.

[0125] Step S7, filtering, sterilizing, filling and other processes are performed on the grape vinegar after the post-ripening treatment to obtain the finished product raw grape vinegar.

[0126] Example 6

[0127] Step S1, weighing 10 kg of Xinjiang raisins, adding 35 kg of water, adding 1.5‰ of the weight of the raisins, adding a high-temperature resistant α-amylase, starting stirring, heating to 100°C, keeping warm for 1 hour to complete liquefaction treatment, then cooling to 55°C, adding 0.8‰ of the weight of the raisins, keeping warm for 2 hours to complete saccharification treatment, and obtaining a grape juice saccharification mash with a sugar content of 20% for subsequent yeast fermentation.

[0128] Step S2, cooling the grape juice saccharification mash in step S1 to 50°C, adding pectinase at 1‰ of the weight of raisins, starting stirring, and keeping warm for 1 hour to complete the enzymatic hydrolysis.

[0129] Step S3, cooling the grape juice saccharification mash after the enzymatic hydrolysis treatment in step S2 to 25°C, adding composite bacteria for alcohol fermentation, wherein the added amount is based on the weight of raisins, including 0.3‰ wine yeast and 0.05‰ plant lactobacillus (high-alcohol-resistant lactic acid bacteria); wherein the high-alcohol-resistant lactic acid bacteria need to be added after the wine yeast is added and fermented for 24 hours, the main fermentation temperature is controlled at 18-25°C, and the entire alcohol fermentation cycle is 14 days, wherein the main fermentation time is 7 days and the post-fermentation time is 7 days.

[0130] Step S4, using a plate and frame filter press to filter the wine mash obtained in step S3 to separate the solid and liquid, and taking the separated clear liquid as the wine clear liquid.

[0131] Step S5, dilute the wine clear liquid obtained in step S4 with water to an alcohol content of 5.5% vol, add 8% of Acetobacter pasteurianus ZC501 (ester-flavored acetic acid bacteria) with a deposit number of GDMCC NO: 62768 to the diluted wine after being expanded and activated in a seed tank, and use the starter liquid as the starter liquid, and the number of bacteria contained in the starter liquid is 8.0◊10 6 cfu / mL, liquid deep acetic acid fermentation was carried out in a self-priming fermenter, the ventilation rate was 40L / h, the fermentation temperature was 28℃, the starter liquid was fermented to an alcohol content of 0.3%vol after 3 days, at which time discharge and replenishment were carried out, the discharge volume was 1 / 2 of the entire fermentation liquid volume, and then 1 / 2 was replenished, and semi-continuous 1 / 2 split fermentation was repeated, a total of 10 batches were split, and the average fermentation period of each batch was 18h, and the discharged vinegar embryos were collected to obtain grape original vinegar.

[0132] Step S6, placing the grape vinegar obtained in step S5 into oak barrels for post-ripening treatment, aerating and stirring once a week during the post-ripening period, the aeration and stirring time is 25 minutes, and the post-ripening period is 80 days.

[0133] Step S7, filtering, sterilizing, filling and other processes are performed on the grape vinegar after the post-ripening treatment to obtain the finished product raw grape vinegar.

[0134] Comparative Example 1

[0135] Step S1, weighing 10 kg of fresh grapes, removing stems, picking out bad grapes, repeatedly washing with water, using a crusher to make grape juice, heating to 80° C., keeping warm for 1 hour to complete sterilization, then cooling to 45° C., adding pectinase at 1‰ of the weight of the grapes, starting stirring, and keeping warm for 1 hour to complete enzymatic hydrolysis.

[0136] Step S2, cooling the grape juice after the enzymatic hydrolysis treatment in step S1 to 30°C, adding brewer's yeast for alcohol fermentation, the addition amount is 0.6‰ of the weight of the grape juice, the main fermentation temperature is controlled at 18°C-25°C, the whole alcohol fermentation cycle is 12 days, of which the main fermentation time is 5 days and the post-fermentation time is 7 days.

[0137] Step S3, using a plate and frame filter press to filter the wine mash obtained in step S2 to separate the solid and liquid, and taking the separated clear liquid as the wine clear liquid.

[0138] Step S4, diluting the wine clear liquid obtained in step S3 with water to an alcohol content of 6%vol, adding 10% of Acetobacter pasteurianus ZC501 (ester-flavor acetic acid bacteria) with a preservation number of GDMCC NO:62768 to the diluted wine after being expanded and activated in a seed tank, and placing the wine in a stainless steel fermentation tank for static fermentation. The fermentation time is 25 days, the fermentation temperature is 30°C, and the material is discharged when the alcohol content reaches 0.6%vol, and the discharged vinegar embryos are collected to obtain raw grape vinegar.

[0139] Step S5, transferring the grape vinegar obtained in step S4 to a stainless steel tank for ripening, and the ripening time is 6 months.

[0140] Step S6, filtering, sterilizing, filling and other processes are performed on the grape vinegar after the post-ripening treatment to obtain the finished product raw grape vinegar.

[0141] Comparative Example 2

[0142] The preparation methods of Comparative Example 2 and Example 1 are similar, except that: in step S3 of Comparative Example 2, Lactobacillus plantarum is not used, and only wine yeast is used for alcohol fermentation, and the rest are the same.

[0143] Comparative Example 3

[0144] The preparation method of Comparative Example 3 is similar to that of Example 1, except that: in step S5 of Comparative Example 3, Acetobacter Folins is used instead of Acetobacter pasteurianus ZC501, and the number of bacterial species contained in the prepared starting solution is 10 7 cfu / mL, and the others were the same.

[0145] Comparative Example 4

[0146] The preparation methods of Comparative Example 4 and Example 1 are similar, except that a stainless steel tank is used instead of an oak barrel in step S6 of Comparative Example 4, and the rest are the same.

[0147] 2. Determination of physical and chemical indicators

[0148] The physicochemical indexes of the grape wine serum, grape vinegar and grape vinegar finally prepared produced in the preparation process of the above-mentioned embodiments and comparative examples were measured. The measurement results of the above-mentioned embodiments are shown in Table 1, and the measurement results of the comparative examples are shown in Table 2.

[0149] Table 1

[0150]

[0151] Table 2

[0152]

[0153] From the comparison of the results of Examples 1-6 and Comparative Examples 1-4, it can be seen that the non-volatile acid content and the total ester content in the grape vinegar prepared by the preparation method of grape vinegar provided by the present application are significantly increased, and the flavor is significantly improved.

[0154] From the comparison between Example 1 and Comparative Example 1, it can be seen that the use of raisins as raw materials in Example 1 can reduce the processes of raw material cleaning, selection, crushing, etc., compared with the use of fresh grapes in Comparative Example 1, making the operation simpler and conducive to industrial production. Compared with the shallow surface fermentation in Comparative Example 1, the use of liquid deep fermentation in Example 1 can shorten the fermentation cycle by 20 days, and the total ester content in the original grape vinegar is increased by 0.4g / 100mL.

[0155] In Example 1, wine yeast and lactic acid bacteria were used for co-fermentation, and the non-volatile acid content in the wine supernatant was increased by 0.6 g / 100 mL compared with the fermentation of only brewer's yeast in Comparative Example 2. In Example 1, ester-flavored acetic acid bacteria ZC501 were used, and the total ester content of grape vinegar was increased by 0.60 g / 100 ml compared with the Flins acetic acid bacteria in Comparative Example 3. In Example 1, the total ester content of grape vinegar was increased by 0.5 g / 100 mL compared with the stainless steel tank in Comparative Example 4, and the aging time was shortened by more than 3 months.

[0156] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0157] The above-mentioned embodiments only express several implementation methods of the present application, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for a person of ordinary skill in the art, several variations and improvements can be made without departing from the concept of the present application, and these all belong to the protection scope of the present application. Therefore, the protection scope of the patent of the present application shall be subject to the attached claims.

Claims

1. A method for preparing grape vinegar, characterized in that: The steps include: Liquefying and saccharifying the raisins to prepare grape juice saccharification mash; Performing enzymatic hydrolysis on the grape juice saccharification mash; The grape juice saccharification mash after enzymatic hydrolysis is subjected to alcohol fermentation by using composite bacteria to prepare wine mash; wherein the composite bacteria include wine yeast and lactic acid bacteria, and the lactic acid bacteria include Lactobacillus rhamnosus and / or Lactobacillus plantarum; performing solid-liquid separation on the wine mash to prepare a wine clear liquid; The grape wine clear liquid is subjected to liquid submerged fermentation by using acetic acid bacteria to prepare grape vinegar; wherein the acetic acid bacteria includes Acetobacter pasteurianus ZC501 with a preservation number of GDMCC NO:62768; The grape vinegar is prepared by performing a post-ripening treatment on the original grape vinegar in an oak barrel.

2. The preparation method according to claim 1, characterized in that The alcohol fermentation comprises at least one of the following conditions: (1) The mass of the wine yeast is 0.3‰-0.7‰ of the mass of the raisins; (2) The mass of the lactic acid bacteria is 0.01‰-0.05‰ of the mass of the raisins; (3) adding the lactic acid bacteria after the wine yeast is added and fermented for 24 hours; (4) The alcohol fermentation includes primary fermentation and secondary fermentation; Optionally, the main fermentation temperature is 18°C-25°C and the time is 5 days-8 days; Optionally, the post-fermentation time is 7 days.

3. The preparation method according to claim 1, characterized in that: During the liquid deep fermentation, the number of bacteria contained in the wine clear liquid after adding the acetic acid bacteria is 10 6 cfu / mL-10 7 cfu / mL; and / or The temperature of the liquid submerged fermentation is 28°C-32°C, the ventilation rate is 30L / h-40L / h, the alcohol content at the beginning of fermentation is 5.5%vol-6.5%vol, and the alcohol content at the end of fermentation is 0.3%vol-0.5%vol; and / or The liquid submerged fermentation is carried out by adopting the 1 / 2 split method.

4. The preparation method according to claim 1, characterized in that: During the after-ripening treatment, the grape vinegar is aerated and stirred once a week, and the aeration and stirring time is 20 minutes to 30 minutes; and / or The period of the post-ripening treatment is 60d-90d.

5. The preparation method according to claim 1, characterized in that: The enzyme used in the enzymatic treatment includes pectinase; optionally, the mass of the pectinase is 1‰-2‰ of the mass of the raisins; and / or The temperature of the enzymatic hydrolysis treatment is 40°C-50°C, and the time is 1h-2h.

6. The preparation method according to claim 1, characterized in that: The enzyme used in the liquefaction treatment includes a thermostable α-amylase; optionally, the mass of the thermostable α-amylase is 0.8‰-1.5‰ of the mass of the raisins; and / or The liquefaction treatment is performed at a temperature of 95°C-100°C and for a time of 1h-1.5h; and / or Before the liquefaction treatment, the raisins are mixed with water at a mass volume ratio of 1 kg:(3-3.5) L.

7. The preparation method according to claim 1, characterized in that: The enzyme used in the saccharification treatment includes glucoamylase; optionally, the mass of the glucoamylase is 0.8‰-1.5‰ of the mass of the raisins; and / or The saccharification treatment is performed at a temperature of 55° C.-65° C. and for a time of 1 h-2 h.

8. The preparation method according to any one of claims 1 to 7, characterized in that: The wine mash is subjected to solid-liquid separation by filter pressing.

9. The preparation method according to any one of claims 1 to 7, characterized in that: The physicochemical parameters of the wine serum include: alcohol content of 10.5%vol-11.5%vol, non-volatile acid content of 1g / 100mL-1.2g / 100mL, and total ester content of 1g / 100mL-1.4g / 100mL; and / or The physicochemical parameters of the original grape vinegar include: total acid content of 5g / 100mL-5.5g / 100mL, non-volatile acid content of 0.9g / 100mL-1.1g / 100mL, total ester content of 1.6g / 100mL-2g / 100mL; and / or The physicochemical parameters of the grape vinegar include: a total acid content of 5g / 100mL-5.5g / 100mL, a non-volatile acid content of 0.9g / 100mL-1.1g / 100mL, and a total ester content of 2.2g / 100mL-2.8g / 100mL.

10. A grape vinegar, characterized in that: The method is described in any one of claims 1 to 9.

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