Method for fermenting fruit wine in double chambers

Abstract

According to the method, two yeast strains with different functions, including saccharomyces cerevisiae and non-brewing aroma-producing yeast, are physically isolated, and meanwhile, the exchange of metabolic substances is allowed, so that the aroma complexity and flavor of the fruit wine are remarkably improved, and direct competition and inhibition among different yeasts are effectively avoided; the stability and predictability of the fermentation process are enhanced, the growth and metabolism of each yeast can be independently optimized by accurately controlling the environmental conditions, such as temperature and pH value, of each compartment, the fermentation efficiency and the overall quality of the fruit wine are further improved, and in addition, the method also allows the fermentation efficiency and the overall quality of the fruit wine to be improved by adjusting the inoculation proportion of the two yeasts. The final aroma and taste of the fruit wine are flexibly controlled, and higher flexibility and market competitiveness are provided for fruit wine production.

Description

Technical Field

[0001] The invention relates to the technical field of winemaking industry, and more specifically to a method for double-chamber fermentation of fruit wine. Background Art

[0002] In the winemaking industry, especially in the field of fruit wine production, the control and optimization of the fermentation process is the key to improving product quality. Although the traditional single yeast fermentation method is widely used in fruit wine production, it is often difficult to enrich the flavor and aroma of the wine while ensuring the fermentation efficiency.

[0003] It is usually difficult for a single yeast strain to simultaneously meet the requirements of fast and efficient sugar conversion and complex aroma production. In addition, direct competition and mutual inhibition between yeasts during single-strain fermentation may lead to instability in the fermentation process, affecting the quality and flavor consistency of the final product. Therefore, there is an urgent need to develop a new fermentation method to enhance the aroma complexity and production stability of fruit wine.

[0004] Therefore, in view of the above-mentioned technical problems, it is necessary to provide a method for double-chamber fermentation of fruit wine. Summary of the invention

[0005] The object of the present invention is to provide a method for double-chamber fermentation of fruit wine to solve the above-mentioned problems.

[0006] In order to achieve the above purpose, the technical solution provided by an embodiment of the present invention is as follows: A method for double-chamber fermentation of fruit wine, comprising the following steps: S1: Screening and preparation of brewer's yeast and non-brewer's aroma-producing yeasts; S2: mixing the brewer's yeast and the non-brewer's yeast in a specific ratio; S3: Fermentation was performed in a two-chamber fermentation unit that separated the two yeasts by a gas-permeable but bacteria-impermeable membrane to allow metabolite exchange but prevent direct contact between the yeasts; S4: Fermentation is carried out under controlled conditions until the kiwifruit juice is converted into wine.

[0007] As a further improvement of the present invention, the specific operation steps of screening in S1 include: S11: Collect a variety of Saccharomyces cerevisiae and non-Saccharomyces cerevisiae aroma-producing yeast samples from natural environments or industrial culture banks; S12: Purify the collected yeast samples under laboratory conditions, including separation on solid YPD medium; S13: Conduct preliminary fermentation performance evaluation of the purified yeast, including determination of its fermentation rate and aroma production capacity for sugars in kiwifruit juice; S14: Based on the preliminary evaluation results, select the brewer's yeast and aroma-producing yeast with the best fermentation performance, and further test their synergistic effect and wine quality in mixed fermentation in small-scale trials.

[0008] As a further improvement of the present invention, the inoculation ratio of brewing yeast and aroma-producing yeast in S2 is 1:1 to 1:5.

[0009] As a further improvement of the present invention, the fermentation temperature in S4 is 25°C to 30°C.

[0010] As a further improvement of the present invention, the fermentation time in S4 is 5 to 10 days.

[0011] As a further improvement of the present invention, before S3, the kiwifruit juice is filtered and heated to 85° C. for 5 minutes for sterilization.

[0012] As a further improvement of the present invention, the pore size of the isolation membrane in the double-chamber fermentation device in S3 is 0.2 microns to 0.45 microns, which can prevent yeast from penetrating while allowing small molecules such as sugars, acids and other nutrients to pass through.

[0013] As a further improvement of the present invention, the alcohol content, pH value, total acidity and residual sugar content of the wine are regularly monitored during the S4 fermentation process.

[0014] As a further improvement of the present invention, in S4, after the fermentation is completed, the fruit wine sample is aged for a period of not less than 3 months.

[0015] As a further improvement of the present invention, after the fermentation in S4 is completed, a sensory evaluation is performed on the fruit wine, including color, aroma, taste and overall acceptance, to evaluate the comprehensive quality of the fruit wine.

[0016] Compared with the prior art, the advantages of the present invention are: This scheme significantly improves the aroma complexity and flavor of fruit wine by physically isolating two yeast strains with different functions, including brewing yeast and non-brewing aroma-producing yeast, while allowing the exchange of metabolites, and effectively avoids direct competition and inhibition between different yeasts, thereby enhancing the stability and predictability of the fermentation process. By precisely controlling the environmental conditions of each compartment, such as temperature and pH value, the growth and metabolism of each yeast can be independently optimized, further improving the fermentation efficiency and the overall quality of the fruit wine. In addition, this method also allows flexible control of the final aroma and taste of the fruit wine by adjusting the inoculation ratio of the two yeasts, providing fruit wine production with greater flexibility and market competitiveness. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 It is a schematic diagram of the method for double-chamber fermentation of fruit wine of the present invention. DETAILED DESCRIPTION

[0018] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention; it is obvious that the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments, and all other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention without making creative work are within the scope of protection of the present invention. Example

[0019] See also Figure 1 , a method for double-chamber fermentation of fruit wine, comprising the following steps: S1: Screening and preparation of brewer's yeast and non-brewer's aroma-producing yeasts; S2: Mixing brewer's yeast and non-brewer's yeast in a specific ratio; S3: Fermentation was performed in a two-chamber fermentation unit that separated the two yeasts by a gas-permeable but bacteria-impermeable membrane to allow metabolite exchange but prevent direct contact between the yeasts; S4: Fermentation is carried out under controlled conditions until the kiwifruit juice is converted into wine.

[0020] Among them, by physically isolating two yeast strains with different functions, including brewing yeast and non-brewing aroma-producing yeast, while allowing the exchange of metabolites, the aroma complexity and flavor of the fruit wine were significantly improved, and direct competition and inhibition between different yeasts were effectively avoided, thereby enhancing the stability and predictability of the fermentation process. By precisely controlling the environmental conditions of each compartment, such as temperature and pH value, the growth and metabolism of each yeast can be independently optimized, further improving the fermentation efficiency and the overall quality of the fruit wine. In addition, this method also allows flexible control of the final aroma and taste of the fruit wine by adjusting the inoculation ratio of the two yeasts, providing fruit wine production with higher flexibility and market competitiveness.

[0021] The specific steps of screening in S1 include: S11: Collect a variety of Saccharomyces cerevisiae and non-Saccharomyces cerevisiae aroma-producing yeast samples from natural environments or industrial culture banks; S12: Purify the collected yeast samples under laboratory conditions, including separation on solid YPD medium; S13: Conduct preliminary fermentation performance evaluation of the purified yeast, including determination of its fermentation rate and aroma production capacity for sugars in kiwifruit juice; S14: Based on the preliminary evaluation results, select the brewer's yeast and aroma-producing yeast with the best fermentation performance, and further test their synergistic effect and wine quality in mixed fermentation in small-scale trials.

[0022] Among them, in the S1 stage, yeast screening and preparation are carried out, which involves collecting a variety of brewer's yeast and non-brewer's aroma-producing yeast samples from natural environments or industrial culture libraries. These yeast samples are purified and cultured under laboratory conditions and separated using solid YPD medium to ensure high-purity yeast culture.

[0023] Subsequently, in step S13, a preliminary fermentation performance evaluation is performed on the purified yeast, which includes determining the fermentation rate of the yeast on the sugars in the kiwifruit juice and the aroma components they produce, helping to determine which yeast strains have better fermentation activity and aroma production ability, and providing a scientific basis for the subsequent mixed fermentation.

[0024] In step S14, based on the above evaluation results, the brewing yeast and aroma-producing yeast with the best fermentation performance are selected, and the synergistic effect of the mixed fermentation of these yeasts and the quality of the fruit wine are tested in a small-scale experiment. The purpose is to verify the influence of different yeast mixing ratios on the quality of the fruit wine, so as to optimize the fermentation formula and process.

[0025] The above steps achieve complementary effects between yeasts through careful screening and proportioning of yeasts, thereby enhancing the aroma layers and taste complexity of the fruit wine. In addition, the isolation membrane design in the double-chamber fermentation device allows metabolite exchange and avoids direct contact between yeasts, further ensuring the stability of the fermentation process and the quality consistency of the fruit wine, which not only improves the production efficiency of kiwi wine, but also enhances the market competitiveness of the product.

[0026] The inoculation ratio of brewer's yeast and aroma-producing yeast in S2 is 1:1 to 1:5.

[0027] The fermentation temperature in S4 was 25°C to 30°C.

[0028] The fermentation time in S4 is 5 to 10 days.

[0029] Prior to S3, the kiwifruit juice was sterilized by filtering and heating to 85°C for 5 minutes.

[0030] Among them, in step S2, the inoculation ratio of brewing yeast to aroma yeast is carefully set in the range of 1:1 to 1:5. The selection of this ratio is based on experimental data, aiming to ensure the optimal balance between the effective fermentation activity of brewing yeast and the aroma contribution of aroma yeast, thereby optimizing the overall sensory attributes and aroma characteristics of the final fruit wine.

[0031] The fermentation temperature specified in step S4 is 25°C to 30°C. The temperature range is selected to support optimal growth and metabolic activity of yeast while avoiding the reduction of biological activity or instability that may be caused by excessively high or low temperatures.

[0032] The fermentation time is set at 5 to 10 days. This length of time allows the yeast to fully convert the sugar in the kiwi juice, and is also long enough for the aroma-producing yeast to produce enough aroma compounds to ensure the maturity of the flavor and balance of the taste of the fruit wine.

[0033] Before entering the S3 double-chamber fermentation, the kiwifruit juice is first filtered and heated to 85°C for 5 minutes for sterilization to eliminate possible microbial contamination and ensure the purity and controllability of the fermentation process. This high-temperature, short-time treatment can effectively kill most pathogenic microorganisms and spoilage bacteria without having much impact on the nutritional components and flavor of the juice.

[0034] The above detailed operating steps and condition settings ensure the scientificity and standardization of the kiwi wine fermentation process, thereby producing wine with excellent flavor and stable quality. These factors work together to significantly improve the commercial value of the wine and consumer acceptance.

[0035] The pore size of the isolation membrane in the dual-chamber fermentation device in S3 is 0.2 microns to 0.45 microns, which can prevent yeast from penetrating while allowing small molecules such as sugars, acids and other nutrients to pass through.

[0036] Among them, the double-chamber fermentation device in S3 contains an isolation membrane with a pore size of 0.2 microns to 0.45 microns. The setting of this pore size is precisely controlled to ensure that yeast cells cannot penetrate the membrane structure, thereby physically isolating different types of yeast to prevent them from direct contact and possible cross-contamination or competitive inhibition.

[0037] In addition, this isolation membrane allows sugars, organic acids, amino acids and other nutrient small molecules to pass freely, which is essential for maintaining nutrient supply and removal of metabolites during the fermentation process. The free movement of these small molecules not only supports the growth and activity of the two yeasts, but also allows the aroma compounds and other metabolites produced by the aroma-producing yeast to be transferred to the environment of the brewing yeast, thereby enriching the aroma and flavor of the final fruit wine.

[0038] By allowing the two yeasts to co-ferment in a physically isolated but chemically communicating environment, the efficient sugar conversion ability of brewing yeast and the unique aroma production characteristics of aroma yeast can be combined to work together to produce fruit wine with rich layers and unique flavors.

[0039] The use of the isolation membrane effectively prevents direct contact between the two yeasts, reduces interspecies competition and possible inhibitory effects, and ensures the stability and controllability of the fermentation process.

[0040] The permeability of the isolation membrane allows the necessary exchange of nutrients and metabolites, ensuring the growth needs of yeast and the effective transfer of metabolites during the fermentation process, thereby improving the overall fermentation efficiency and the quality of the fruit wine.

[0041] It should be noted that a dual-chamber fermentation device is a specially designed device used to isolate and culture two different microorganisms, usually yeast, in the same container, while allowing chemicals such as metabolites and nutrients to be exchanged between them. The main features and structure of this device are as follows: Dual chamber structure: The device consists of two compartments, which are usually separated by an isolation membrane. This physical separation allows each compartment to be independently controlled to adapt to the growth requirements of different yeasts, such as temperature, pH and oxygen levels.

[0042] Isolation membrane: The isolation membrane is the core part of the dual-chamber fermentation device. It has selective permeability and usually has a pore size of 0.2 microns to 0.45 microns, which is sufficient to prevent yeast cells from penetrating, but allows small molecules such as sugars, acids, amino acids and other nutrients to pass freely, supporting effective metabolic exchange without physical contact.

[0043] Access Ports: Units are often equipped with sample access ports, allowing researchers to collect samples for monitoring and analysis without disrupting the entire fermentation process.

[0044] Control systems: Modern dual-chamber fermentation units are equipped with precise temperature, humidity and pH control systems to ensure that the environmental conditions during fermentation meet the requirements of all yeast strains.

[0045] The above-mentioned device provides a new technical approach for the production of kiwi wine, which can achieve higher quality and differentiated wine products in commercial production.

[0046] During the S4 fermentation process, the alcohol content, pH value, total acidity and residual sugar content of the wine are regularly monitored.

[0047] Among them, the S4 step is the key link, which requires precise control and monitoring of the fermentation process to ensure that the produced fruit wine reaches the optimal quality.

[0048] Alcohol content is measured using a density meter or an alcohol meter. Alcohol content measurement provides direct information about the progress of fermentation and the efficiency of sugar conversion, helping to determine whether fermentation has been completed.

[0049] The pH value is measured using a pH meter. The pH value has a significant impact on the activity of yeast and the stability of microorganisms during the fermentation process. Maintaining an appropriate pH range can optimize yeast growth and metabolic activity while inhibiting the growth of harmful microorganisms.

[0050] The total acidity is determined by titration. The total acidity measurement reflects the concentration of all titratable acids in the wine and is an important parameter for evaluating the flavor balance of the wine. Appropriate acidity can increase the freshness and structure of the wine.

[0051] The residual sugar content is determined using high performance liquid chromatography (HPLC) or enzyme-linked measurement. Monitoring the residual sugar content is essential for determining the degree of completion of fermentation and adjusting the sweetness to ensure that the taste of the fruit wine meets the expected standards.

[0052] By regularly monitoring these key parameters, fermentation conditions (such as temperature, ventilation or nutrient addition) can be adjusted in time to ensure the stability and efficiency of the fermentation process and prevent fermentation abnormalities. At the same time, the formation of flavor is closely related to the balance of alcohol content, acidity and residual sugar. By precisely controlling these parameters, the taste and aroma of fruit wine can be optimized to produce high-quality products that meet specific flavor requirements.

[0053] Systematically recording the changes in these parameters is very useful for reproducing and improving the fermentation process, helping scientific research and production personnel understand and improve the fermentation process, ensuring that each batch of fruit wine meets consistent standards in terms of alcohol content, acidity and sweetness, and improving the market competitiveness of the product.

[0054] Regular monitoring of these key indicators is the basis for achieving efficient operation of the dual-chamber fermentation technology and quality control of fruit wine, and is an important link in the present invention to achieve its excellent effects. This systematic monitoring strategy ensures that each batch of fruit wine can reach the best quality standards and meet consumers' expectations.

[0055] In S4, after the fermentation is completed, the fruit wine sample is aged for a period of no less than 3 months.

[0056] Among them, aging the fruit wine after fermentation is crucial to enhancing the flavor complexity of the fruit wine, improving the taste and stabilizing the product quality.

[0057] The aging process is that after fermentation is completed, the wine is transferred to dedicated aging containers, such as stainless steel tanks or oak barrels, which provide a controlled environment for the wine, conducive to slow chemical reactions and further integration of components.

[0058] Aging is usually carried out in a temperature-controlled environment, with the temperature generally maintained between 12°C and 16°C. This temperature helps the slow reaction to take place and avoids the flavor imbalance that may be caused by a too-rapid maturation process.

[0059] The aging time is no less than 3 months. This period is long enough to allow the aroma compounds and other flavor components in the wine to fully integrate and mature, thereby improving the overall quality of the wine.

[0060] During the aging process, esters and other volatile compounds in fruit wine will continue to change, promoting the formation of a richer and more balanced aroma and taste. Through aging, pigments in fruit wine such as tannins can react with other compounds to make the color more stable and attractive. At the same time, the aging process helps to volatilize certain unpleasant tastes, such as sulfur compounds, while reducing the astringency of fruit wine, making it softer and more delicious. Long-term aging helps to thoroughly integrate the various ingredients in fruit wine and reduce the risk of quality changes during future storage.

[0061] By aging the wine for at least three months, the flavor, color and overall quality of the kiwi wine are significantly improved, making it more suitable for commercial production and consumers' high-quality needs. In addition, this step is also the key to achieving the upgrading and differentiation of the wine, which helps to improve the competitiveness of the product in the market.

[0062] After fermentation in S4, the fruit wine was subjected to sensory evaluation, including color, aroma, taste and overall acceptance, to assess the comprehensive quality of the fruit wine.

[0063] Among them, the final stage of step S4 includes a comprehensive sensory evaluation of the fruit wine after fermentation, which is directly related to the market acceptance and consumer satisfaction of the fruit wine.

[0064] Color evaluation is to assess whether the color of the fruit wine is clear, bright, and its color depth and uniformity. Color evaluation reflects the visual appeal of the fruit wine and is extremely important for consumers' first impression.

[0065] Aroma evaluation is to identify and evaluate the primary and secondary aroma components in fruit wine by smelling, including the aroma intensity, complexity and harmony of the fruit wine. Aroma is one of the most important sensory attributes of fruit wine quality and directly affects consumers' purchasing decisions.

[0066] Taste evaluation involves assessing the taste balance of the wine (such as sweetness, acidity, tannins, body structure, etc.). In addition, the evaluation also includes the wine's finesse, fullness, and length of aftertaste.

[0067] Overall acceptance is determined by organizing tasting sessions, in which experienced wine tasters or potential consumers rate the overall quality and preference of the wine. This usually involves a comprehensive consideration of multiple indicators to determine whether the wine meets market standards and consumer expectations.

[0068] Sensory evaluation helps confirm whether the fruit wine has met the expected quality standards, including all key aspects of appearance, aroma and taste. Through systematic sensory evaluation, manufacturers can better understand the market competitiveness of their products and adjust their market strategies and target consumer groups accordingly. At the same time, sensory evaluation provides direct feedback, points out possible deficiencies in the fruit wine, and provides a basis for future product improvements, ensuring that each batch of fruit wine can meet consumers' sensory expectations and enhance brand loyalty and market share.

[0069] By conducting detailed sensory evaluation at the final stage of the dual-chamber fermentation method, we not only meet high standards at the scientific and technical levels, but also achieve excellent performance at the sensory level that consumers care most about. This comprehensive evaluation mechanism is a key step in improving product market acceptance and successful commercialization.

[0070] It will be apparent to those skilled in the art that the invention is not limited to the details of the exemplary embodiments described above and that the invention can be implemented in other specific forms without departing from the spirit or essential features of the invention. Therefore, the embodiments should be considered exemplary and non-limiting in all respects, and the scope of the invention is defined by the appended claims rather than the foregoing description, and it is intended that all variations falling within the meaning and scope of the equivalent elements of the claims be included in the invention. Any reference numeral in a claim should not be considered as limiting the claim to which it relates.

[0071] In addition, it should be understood that although the present specification is described according to embodiments, not every embodiment contains only one independent technical solution. This narrative method of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation methods that those skilled in the art can understand.

Claims

1. A method for double-chamber fermentation of fruit wine, characterized in that: The following steps are involved: S1: Screening and preparation of brewer's yeast and non-brewer's aroma-producing yeasts; S2: mixing the brewer's yeast and the non-brewer's yeast in a specific ratio; S3: Fermentation was performed in a two-chamber fermentation unit that separated the two yeasts by a gas-permeable but bacteria-impermeable membrane to allow metabolite exchange but prevent direct contact between the yeasts; S4: Fermentation is carried out under controlled conditions until the kiwifruit juice is converted into wine.

2. The method for double-chamber fermentation of fruit wine according to claim 1, characterized in that: The specific operation steps of screening in S1 include: S11: Collect a variety of Saccharomyces cerevisiae and non-Saccharomyces cerevisiae aroma-producing yeast samples from natural environments or industrial culture banks; S12: Purify the collected yeast samples under laboratory conditions, including separation on solid YPD medium; S13: Conduct preliminary fermentation performance evaluation of the purified yeast, including determination of its fermentation rate and aroma production capacity for sugars in kiwifruit juice; S14: Based on the preliminary evaluation results, select the brewer's yeast and aroma-producing yeast with the best fermentation performance, and further test their synergistic effect and wine quality in mixed fermentation in small-scale trials.

3. The method for double-chamber fermentation of fruit wine according to claim 1, characterized in that: The inoculation ratio of brewer's yeast and aroma-producing yeast in S2 is 1:1 to 1:

5.

4. The method for double-chamber fermentation of fruit wine according to claim 1, characterized in that: The fermentation temperature in S4 is 25°C to 30°C.

5. The method for double-chamber fermentation of fruit wine according to claim 1, characterized in that: The fermentation time in S4 is 5 to 10 days.

6. The method for double-chamber fermentation of fruit wine according to claim 1, characterized in that: Prior to S3, the kiwifruit juice is filtered and sterilized by heating to 85° C. for 5 minutes.

7. The method for double-chamber fermentation of fruit wine according to claim 1, characterized in that: The pore size of the isolation membrane in the double-chamber fermentation device in S3 is 0.2 microns to 0.45 microns, which can prevent yeast from penetrating while allowing small molecules such as sugars, acids and other nutrients to pass through.

8. The method for double-chamber fermentation of fruit wine according to claim 1, characterized in that: During the S4 fermentation process, the alcohol content, pH value, total acidity and residual sugar content of the wine are regularly monitored.

9. The method for double-chamber fermentation of fruit wine according to claim 1, characterized in that: In S4, after the fermentation is completed, the fruit wine sample is aged for a period of not less than 3 months.

10. The method for double-chamber fermentation of fruit wine according to claim 1, characterized in that: After the fermentation in S4 is completed, the fruit wine is subjected to sensory evaluation, including color, aroma, taste and overall acceptance, to evaluate the comprehensive quality of the fruit wine.

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