Functional microorganism enhanced litchi sparkling wine and preparation method thereof

Abstract

The invention relates to the technical field of sparkling wine brewing. The invention provides lychee sparkling wine and a preparation method thereof. The preparation method comprises the following steps: (1) mixing lychee juice obtained after pretreatment with pectinase for enzymolysis to obtain enzymatic hydrolysate; (2) inoculating zymophyte into the enzymatic hydrolysate for mixed fermentation to obtain fermentation liquor; and (3) mixing and blending the fermentation liquor with the litchi concentrated juice, white spirit and sparkling water to obtain the litchi sparkling wine. The lychee sparkling wine brewed by the technical scheme of the invention can synthesize more ester and alcohol aroma substances, significantly improve the flower and fruit aroma characteristics of the lychee fruit wine, increase the complexity and harmony of flavor, and further blend more favorite lychee sparkling wine.

Description

Technical Field

[0001] The invention relates to the technical field of sparkling wine brewing, and in particular to lychee sparkling wine fortified with functional microorganisms and a preparation method thereof. Background Art

[0002] As a traditional fruit wine, lychee wine has the characteristics of rich taste, sweetness and deliciousness, and is deeply loved by consumers. With the improvement of people's living standards and the pursuit of healthy diet, the market demand for lychee wine has gradually increased. At present, the lychee wine market is dominated by traditional hand-made brewing, and the product grade is not high and the quality is uneven. The brewing technology of lychee wine generally uses a single brewing yeast for fermentation. This method is relatively mature, but it still has certain limitations. The type of aroma components is single and cannot meet consumers' demand for multi-level aroma; the content of specific aroma components (such as floral and fruity substances) is insufficient, resulting in a monotonous flavor. In addition, it is also very necessary to innovate the form of products and formulate lychee wine products with coordinated and rich taste and form. Summary of the invention

[0003] The object of the present invention is to provide a lychee sparkling wine fortified with functional microorganisms and a preparation method thereof. The lychee sparkling wine is prepared by mixing the fermentation liquid obtained by the fermentation bacteria and the fermentation scheme of the present invention with lychee concentrated juice, white wine and sparkling water, which can not only improve the floral and fruity characteristics of the lychee wine, but also increase the complexity and coordination of the flavor.

[0004] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0005] The present invention provides a method for preparing litchi sparkling wine, comprising the following steps:

[0006] (1) mixing the pretreated litchi juice with pectinase for enzymolysis to obtain an enzymolysis solution;

[0007] (2) inoculating fermentation bacteria into the enzymatic hydrolyzate and mixing and fermenting to obtain a fermentation liquid;

[0008] (3) The fermented liquid is mixed with lychee concentrated juice, white wine and sparkling water to obtain lychee sparkling wine.

[0009] Preferably, the fermentation bacteria include Saccharomyces cerevisiae and Pichia kudriavzevii.

[0010] Preferably, the volume mass ratio of the litchi juice to pectinase in step (1) is 1L:(180-220)mg.

[0011] Preferably, the enzymatic hydrolysis time in step (1) is 1.5-2.5 h, and the enzymatic hydrolysis temperature is 42-47°C.

[0012] Preferably, in step (2), the volume ratio of the enzymatic hydrolysate to the fermentation bacteria is 100:(1.5-3.5).

[0013] Preferably, the volume ratio of Saccharomyces cerevisiae to Pichia kudriavzevii is (2-5):1.

[0014] Preferably, during the fermentation bacteria inoculation process, Saccharomyces cerevisiae is first inoculated and then Pichia kudriavzevii is inoculated after an interval of 36-60 hours.

[0015] Preferably, the fermentation temperature in step (2) is 25-30°C, and the fermentation time is 8-12 days.

[0016] Preferably, the volume ratio of the lychee concentrated juice, white wine, fermentation liquid and sparkling water in step (3) is 1:(20-80):(40-160):(60-240).

[0017] The invention also provides litchi sparkling wine prepared by the preparation method.

[0018] By adopting the above technical solution, the present invention has the following beneficial effects:

[0019] 1. The technical solution of the present invention utilizes brewer's yeast and Pichia kudriavzevii for mixed fermentation to synthesize more ester and alcohol aroma substances, significantly improving the floral and fruity aroma characteristics of litchi wine.

[0020] 2. The fermentation liquid obtained by the fermentation bacteria and the fermentation scheme of the present invention is mixed with lychee concentrated juice, white wine and sparkling water to prepare lychee sparkling wine, which not only improves the floral and fruity characteristics of the lychee wine, but also increases the complexity and coordination of the flavor of the lychee wine; at the same time, it also gives a sense of bubbles, and finally obtains a lychee sparkling wine with a unique sense of bubbles and a refreshing taste, which is also more popular with consumers. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 This is the result graph showing the effect of different inoculation amounts on the flavor quality of litchi sparkling wine;

[0022] Figure 2 This is the result diagram of the effect of different inoculation ratios on the flavor quality of litchi sparkling wine;

[0023] Figure 3 This is a graph showing the effect of different inoculation ratios on the flavor substances of litchi sparkling wine;

[0024] Figure 4 This is the result diagram of the effect of different inoculation intervals on the flavor quality of litchi sparkling wine;

[0025] Figure 5This is the result diagram of the effect of different inoculation intervals on the flavor substances of litchi sparkling wine;

[0026] Figure 6 This is a graph showing the effects of different fermentation bacteria on the flavor substances of litchi sparkling wine;

[0027] Figure 7 This is a radar chart showing the sensory effects of different fermentation bacteria on litchi sparkling wine;

[0028] Figure 8 This is a radar chart of the sensory effects of different proportions of lychee concentrated juice, white wine, fermentation liquid and sparkling water on lychee sparkling wine.

[0029] Biological Deposit Description

[0030] The present invention relates to Kazakh yeast YH-Y8, whose taxonomic name is Kazachstania humilis, which was deposited in the General Microbiology Center of China Microorganism Culture Collection Committee on October 30, 2024, and the deposit address is Institute of Microbiology, Chinese Academy of Sciences, No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, and the deposit number is CGMCC No.32433. DETAILED DESCRIPTION

[0031] The present invention provides a method for preparing litchi sparkling wine, comprising the following steps:

[0032] (1) mixing the pretreated litchi juice with pectinase for enzymolysis to obtain an enzymolysis solution;

[0033] (2) inoculating fermentation bacteria into the enzymatic hydrolyzate and mixing and fermenting to obtain a fermentation liquid;

[0034] (3) The fermented liquid is mixed with lychee concentrated juice, white wine and sparkling water to obtain lychee sparkling wine.

[0035] In the present invention, the selected lychees are pretreated to obtain lychee juice, and the pretreatment operation is preferably to wash the lychees, peel them, remove the cores, and then crush and squeeze the juice. The lychee juice is then mixed with pectinase for enzymolysis to obtain an enzymolysis solution, and the volume mass ratio of the lychee juice and pectinase is preferably 1L: (180-220) mg, further preferably 1L: (190-210) mg, and further preferably 1L: 200 mg. The enzymolysis time in the present invention is preferably 1.5-2.5h, further preferably 1.8-2.2h, and further preferably 2h; the enzymolysis temperature is preferably 42-47°C, further preferably 44-46°C, and further preferably 45°C.

[0036] In the present invention, fermentation bacteria are inoculated into the enzymolysis solution for mixed fermentation to obtain a fermentation solution. The fermentation bacteria in the present invention preferably include Saccharomyces cerevisiae and Pichia kudriavzevii, and more preferably Saccharomyces cerevisiae CICC1398 and Pichia kudriavzevii CICC33194. In the present invention, during the fermentation bacteria inoculation process, preferably, Saccharomyces cerevisiae is first inoculated and then Pichia kudriavzevii is inoculated after a period of time. The interval time of the present invention is preferably 36-60h, more preferably 42-52h, and more preferably 48h.

[0037] In the present invention, the volume ratio of the enzymatic hydrolysate to the fermentation bacteria is preferably 100:(1.5-3.5), further preferably 100:(2-3), and further preferably 100:2.5.

[0038] In the present invention, the volume ratio of Saccharomyces cerevisiae to Pichia kudriavzevii is preferably (2-5):1, further preferably (3-4.5):1, and further preferably 4:1.

[0039] In the present invention, the initial pH value of the mixed fermentation of the enzymatic hydrolysate and the fermentation bacteria is preferably 4.7-5.2, further preferably 4.9-5.1, and further preferably 5.0; the initial reducing sugar content of the fermentation is preferably 160-200 g / L, further preferably 170-190 g / L, and further preferably 180 g / L.

[0040] In the present invention, the fermentation temperature is preferably 25-30°C, further preferably 26-29°C, and further preferably 28°C; the fermentation time is preferably 8-12d, further preferably 9-11d, and further preferably 10d.

[0041] In the present invention, the fermented liquid is mixed with lychee concentrated juice, liquor and sparkling water to obtain lychee sparkling wine. The concentration of the lychee concentrated juice of the present invention is preferably 25-35%, further preferably 28-32%, and further preferably 30%, which is purchased from Jingdong Mengdian Food Store. The alcohol content of the liquor of the present invention is preferably 50-57 degrees, further preferably 51-55 degrees, and further preferably 52 degrees. The liquor of the present invention is preferably Jiangtanjiao liquor, and the sparkling water is preferably Sanlin soda.

[0042] In the present invention, the volume ratio of the lychee concentrated juice, white wine, fermentation broth and sparkling water is preferably 1:(20-80):(40-160):(60-240), further preferably 1:(30-60):(60-100):(80-160), and further preferably 1:40:80:120.

[0043] The invention also provides litchi sparkling wine prepared by the preparation method.

[0044] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0045] Example 1

[0046] A litchi sparkling wine, the preparation method is as follows:

[0047] (1) washing, peeling, removing the core of litchi, crushing and squeezing the litchi to obtain litchi juice;

[0048] (2) mixing litchi juice and pectinase in a ratio of 1 L: 200 mg, mixing evenly, and performing enzymolysis at 45° C. for 2 h to obtain an enzymolysis solution;

[0049] (3) First, 2% of the volume percentage of saccharomyces cerevisiae CICC1398 was inoculated into the enzymatic hydrolyzate, mixed evenly and fermented at 28° C. After fermentation for 48 h, 0.5% of the volume percentage of saccharomyces kudriavzevii CICC33194 was inoculated into the lychee juice, mixed evenly and continued to ferment until the total fermentation time was 10 days, to obtain a fermentation liquid;

[0050] (4) 30% concentrated lychee juice, 52% liquor, fermentation liquid and sparkling water are mixed in a volume ratio of 1:40:80:120 to prepare lychee sparkling wine.

[0051] Example 2

[0052] A litchi sparkling wine, the preparation method is as follows:

[0053] (1) washing, peeling, removing the core of litchi, crushing and squeezing the litchi to obtain litchi juice;

[0054] (2) mixing litchi juice and pectinase in a ratio of 1 L:180 mg, mixing evenly, and performing enzymolysis at 42° C. for 2.5 h to obtain an enzymolysis solution;

[0055] (3) First, 1% of the volume percentage of lychee juice was inoculated with Saccharomyces cerevisiae CICC1398 into the enzymatic hydrolysate, mixed evenly and fermented at 28° C. After fermentation for 36 h, 0.5% of the volume percentage of lychee juice was inoculated with Pichia kudriavzevii CICC33194, mixed evenly and continued to ferment until the total fermentation time was 12 days to obtain a fermentation liquid;

[0056] (4) 30% concentrated lychee juice, 52% liquor, fermentation liquid and sparkling water are mixed in a volume ratio of 1:20:80:240 to prepare lychee sparkling wine.

[0057] Example 3

[0058] A litchi sparkling wine, the preparation method is as follows:

[0059] (1) washing, peeling, removing the core of litchi, crushing and squeezing the litchi to obtain litchi juice;

[0060] (2) mixing litchi juice and pectinase in a ratio of 1 L:220 mg, mixing evenly, and performing enzymolysis at 47° C. for 1.5 h to obtain an enzymolysis solution;

[0061] (3) First, 1.667% of the volume percentage of lychee juice was inoculated with Saccharomyces cerevisiae CICC1398 into the enzymatic hydrolysate, mixed evenly and fermented at 30° C. After fermentation for 60 h, 0.833% of the volume percentage of lychee juice was inoculated with Pichia kudriavzevii CICC33194, mixed evenly and continued to ferment until the total fermentation time was 8 days to obtain a fermentation liquid;

[0062] (4) 30% concentrated lychee juice, 52% liquor, fermentation liquid and sparkling water are mixed in a volume ratio of 1:80:160:60 to prepare lychee sparkling wine.

[0063] Example 4

[0064] A litchi sparkling wine, the preparation method is as follows:

[0065] (1) washing, peeling, removing the core of litchi, crushing and squeezing the litchi to obtain litchi juice;

[0066] (2) mixing litchi juice and pectinase in a ratio of 1 L: 200 mg, mixing evenly, and performing enzymolysis at 45° C. for 2 h to obtain an enzymolysis solution;

[0067] (3) First, 2.8% of the volume percentage of saccharomyces cerevisiae CICC1398 was inoculated into the enzymatic hydrolyzate, mixed evenly and fermented at 28° C. After fermentation for 48 h, 0.7% of the volume percentage of saccharomyces kudriavzevii CICC33194 was inoculated into the lychee juice, mixed evenly and continued to ferment until the total fermentation time was 10 days, to obtain a fermentation liquid;

[0068] (4) 30% concentrated lychee juice, 52% liquor, fermentation liquid and sparkling water are mixed in a volume ratio of 1:40:80:120 to prepare lychee sparkling wine.

[0069] Test Example 1

[0070] After washing, peeling and removing the core of the lychee, the lychee juice is squeezed to obtain the lychee juice, and then pectinase is mixed with the lychee juice at a ratio of 200 mg / L, and enzymolysis is performed at 45°C for 2 hours, and then 1.25% (volume percentage of the lychee juice) of saccharomyces cerevisiae CICC1398 and 1.25% (volume percentage of the lychee juice) of Pichia kudriavzevii CICC33194 are inoculated for mixed fermentation, with an initial pH value of 5.0 and an initial reducing sugar content of 180 g / L, and the fermentation is maintained at 28°C for 10 days to obtain a fermentation liquid. Then, sparkling water, 52-degree liquor, the fermentation liquid, and 30% concentrated lychee juice are used for blending to obtain lychee sparkling wine. (one)

[0072] Based on the above preparation process, different microbial fermentation agent inoculation amount groups (1.5%, 2.0%, 2.5%, 3.0% and 3.5%) were set to compare the effects of different microbial fermentation agent inoculation amounts on the alcohol content, total esters, total acid and sensory quality of the fermentation liquid.

[0073] Alcohol content and total ester refer to GB / T 15038-2006 "General Analysis Method for Wine and Fruit Wine"; total acid refers to GB12456-2021 "Determination of Total Acid in Food"; the sensory scoring standards are shown in Table 1.

[0074] Table 1 Sensory scoring standard table of fermentation broth

[0075]

[0076] The results are as follows Figure 1 As shown in the figure, under the condition of mixed bacteria inoculation ratio of 2.5%, the litchi fermented liquid obtained the highest sensory score, indicating that its quality has reached the optimal state. When the inoculation amount exceeds 2.5%, the competition between cells becomes more intense in the same space, resulting in a rapid decrease in nutrients in the culture medium and an increase in acetic acid content. This excessive accumulation will have an adverse effect on the sensory characteristics of the litchi fermented liquid. On the contrary, if the inoculation amount is too low, it may cause greater environmental pressure on the cells in the early stage of fermentation, thereby affecting their metabolic activity, especially the synthesis of higher alcohols, and ultimately leading to a decrease in the content of higher alcohols in the fermented liquid. Therefore, determining 2.5% as the optimal mixed bacteria inoculation amount can further enhance the flavor and overall quality of the litchi fermented liquid. (two)

[0078] Based on the above preparation process, on the basis of an inoculation amount of 2.5%, different inoculation ratio groups (1:1, 2:1, 3:1, 4:1 and 5:1) of Saccharomyces cerevisiae CICC1398 and Pichia kudriavzevii CICC33194 were set to compare the effects of different inoculation ratios on the alcohol content, total esters, total acid and sensory quality of the fermentation broth.

[0079] The results are as follows Figure 2 and Figure 3 As shown in the figure, when the volume ratio of Saccharomyces cerevisiae CICC1398 and Pichia kudriavzevii CICC33194 is 4:1, the main characteristic flavors of litchi fermentation liquid such as isobutanol, phenylethanol, isopentanol, acetic acid, etc. are improved. At the same time, the alcohol content and flavor evaluation obtained at this ratio are also the highest. (three)

[0081] Based on the above preparation process, different inoculation interval groups were set up on the basis of an inoculation amount of 2.5% and a volume ratio of 4:1 between Saccharomyces cerevisiae CICC1398 and Pichia kudriavzevii CICC33194, and the effects of different inoculation intervals on the alcohol content, total esters, total acids, flavor substances and sensory quality of the fermentation broth were compared. The groups included simultaneous inoculation, inoculation of Pichia kudriavzevii CICC33194 after an interval of 12 hours, inoculation of Pichia kudriavzevii CICC33194 after an interval of 24 hours, inoculation of Pichia kudriavzevii CICC33194 after an interval of 36 hours, and inoculation of Pichia kudriavzevii CICC33194 after an interval of 48 hours.

[0082] The method for detecting flavor components is as follows: 4 mL of sample was injected into a 15 mL headspace extraction bottle, and then 10 μL of internal standard (0.8775 g / L methyl octanoate) was added to the bottle. Then 2 g of NaCl was added to the bottle to promote the release of volatile components. After that, the sample was preheated at 50 ° C for 10 min. After preheating, the extraction head (DVB / CAR / PDMS 50 / 30 μm) was inserted into the headspace bottle and extracted for 40 min. After the extraction was completed, the extraction head was quickly inserted into the injection port of the GC-MS instrument for thermal desorption for 5 min for subsequent analysis.

[0083] Chromatographic conditions: starting temperature 35°C, maintained for 1 min, increased to 130°C at a rate of 5°C / min, maintained for 1 min, then increased to 180°C at 3°C / min, maintained for 1 min, and finally increased to 230°C at 8°C / min and maintained for 1 min.

[0084] Mass spectrometry conditions: ion source temperature was 230 °C, MS quadrupole temperature was 150 °C, solvent delay time was 3 min, and data acquisition mode was full scan mode.

[0085] The results are as follows Figure 4 and Figure 5 As shown, at an inoculation time interval of 48 h, the main characteristic flavors of litchi fermented liquid, such as isobutanol, phenylethanol, isopentanol, acetic acid, etc., were enhanced. At the same time, the alcohol content and flavor evaluation obtained at this ratio were also the highest. (Four)

[0087] Based on the above preparation process, different fermentation bacteria groups were set up on the basis of an inoculation time interval of 48h to compare the effects of different fermentation bacteria on the alcohol content, total acid, total ester and flavor substances of the fermentation liquid. The groups included 2.5% Saccharomyces cerevisiae CICC1398 group, 2% Saccharomyces cerevisiae CICC1398+0.5% Pichia kudriavzevii CICC33194, 2% Saccharomyces cerevisiae CICC1398+0.5% Hansenula spores CICC32348, and 2% Saccharomyces cerevisiae CICC1398+0.5% Kazakhstan yeast CGMCC32433 (i.e. Kazakhstan yeast YH-Y8).

[0088] The cerevisiae CICC1398, Pichia kudriavzevii CICC33194 and Hansenula sporangiophora CICC32348 described in the present invention were all purchased from the CICC official website.

[0089] Table 2 Effects of different fermentation bacteria on the alcohol content, total acid and total ester of the fermentation liquid

[0090] Fermentation bacteria Alcohol content (%vol) Total acid (g / L) Total esters (g / L) 1398 15.57 9 3.28 1398+Kudriazevich Pichia 16.17 9.42 3.7 1398+Hansenula spores in grape juice 15.25 10.32 2.55 1398+ Kazakhstan yeast 15.12 10.62 3.15

[0091] The results are as follows Figure 6 and Figure 7 As shown in the figure, compared with single-bacteria fermentation, the addition of Pichia kudriavzevii CICC33194 can significantly improve the characteristic flavor substances. The addition of Hansenula sporogenes CICC32348 and Kazakh yeast CGMCC32433 also helps to improve the flavor substances, but compared with Pichia kudriavzevii, it is slightly weaker. (five)

[0093] Based on the above preparation process, groups with different ratios of lychee concentrated juice, liquor, fermented liquid and sparkling water were set to compare the effects of different ratios of lychee concentrated juice, liquor, fermented liquid and sparkling water on the flavor substances of lychee sparkling wine. The sensory scoring standard of lychee sparkling wine is shown in Table 3.

[0094] Table 3 Sensory scoring standard table for litchi sparkling wine

[0095] project Very strong Strong Moderate Weaker Lychee Fragrance 22-25 18-21 14-17 Under 13 Sweet aftertaste 22-25 18-21 14-17 Under 13 Fruity and sour 22-25 18-21 14-17 Under 13 Bubble feeling 22-25 18-21 14-17 Under 13

[0096] The results are as follows Figure 8 As shown, when the volume ratio of lychee concentrated juice, white wine, fermentation liquid and sparkling water is 1:40:80:120, the sensory score of lychee sparkling wine is relatively the highest, and the measured alcohol content of lychee sparkling wine is 13% vol.

[0097] In summary, it can be seen that the preparation of litchi sparkling wine by mixing the fermentation liquid obtained by the fermentation bacteria and fermentation scheme described in the present invention with litchi concentrated juice, white wine and sparkling water can not only improve the floral and fruity characteristics of litchi wine, but also increase the complexity and coordination of the flavor.

[0098] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing litchi sparkling wine, characterized in that: The steps include: (1) mixing the pretreated litchi juice with pectinase for enzymolysis to obtain an enzymolysis solution; (2) inoculating fermentation bacteria into the enzymatic hydrolyzate and mixing and fermenting to obtain a fermentation liquid; (3) mixing the fermented liquid with litchi concentrated juice, liquor and sparkling water to obtain litchi sparkling wine; The fermentation bacteria include Saccharomyces cerevisiae and Pichia kudriavzevii.

2. The preparation method according to claim 1, characterized in that: The volume mass ratio of the litchi juice to the pectinase in step (1) is 1L:(180-220)mg.

3. The preparation method according to claim 1, characterized in that: The enzymatic hydrolysis time of step (1) is 1.5-2.5h, and the enzymatic hydrolysis temperature is 42-47°C.

4. The preparation method according to claim 1, characterized in that: In step (2), the volume ratio of the enzymatic hydrolysate to the fermentation bacteria is 100:(1.5-3.5).

5. The preparation method according to claim 1, characterized in that: The volume ratio of the saccharomyces cerevisiae to the Pichia pastoris is (2-5):

1.

6. The preparation method according to claim 1, characterized in that: During the fermentation bacteria inoculation process, Saccharomyces cerevisiae is first inoculated and then Pichia pastoris is inoculated after an interval of 36-60 hours.

7. The preparation method according to claim 1, characterized in that: The fermentation temperature in step (2) is 25-30° C. and the fermentation time is 8-12 days.

8. The preparation method according to claim 1, characterized in that: In step (3), the volume ratio of the lychee concentrated juice, white wine, fermentation liquid and sparkling water is 1:(20-80):(40-160):(60-240).

9. Lychee sparkling wine prepared by the preparation method according to any one of claims 1 to 8.

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