Brewing and clarifying method of fig and grape blended fruit wine

Abstract

The invention belongs to the field of fruit processing, and particularly relates to a method for brewing and clarifying fig and grape blended fruit wine. The method comprises the following steps: S1, preparing fruit pulp: respectively crushing figs and grapes, and transferring the crushed figs and grapes into a fermentation tank; s2, dipping and enzymolysis: adding potassium metabisulfite and pectin lyase, dipping and performing enzymolysis; s3, component adjustment: adding white granulated sugar to adjust the sugar degree, and adding oak chips to increase the baking fragrance; s4, main fermentation: inoculating saccharomyces cerevisiae, and performing temperature-controlled fermentation; s5, post-fermentation: inoculating lactic acid bacteria for malic acid-lactic acid fermentation; s6, aging: standing for aging, and removing wine lees; and S7, comprehensive clarification: adding one or more of clarifying agents such as chitosan, bentonite, wine-brewing tannin and vegetable protein into the aged raw wine for comprehensive clarification, and filtering to obtain the clarified fig and grape blended fruit wine. The invention provides a new fruit wine variety for the wine market, meets the requirements of consumers, can bring good economic benefits and social benefits, solves the defects caused by single brewing of figs and single brewing of wine grapes, and discloses a brewing method of fig and wine grape blended fruit wine. And the fruit wine which is magnificent in color, rich in taste, mellow and harmonious, full in wine body and excellent in quality is obtained.

Description

Technical Field

[0001] The present invention belongs to the technical field of fruit processing, and particularly relates to a preparation method of a fig and grape blended fruit wine. Background Art

[0002] Ficus carica is a perennial woody flowering plant belonging to the genus Ficus of the family Moraceae in the order Rosales. The fruit has a sweet taste and high nutritional and medicinal values. The contents of dietary fiber, calcium, selenium and other elements are significantly higher than those of other fruits, and it has good effects on cancer prevention and treatment, prevention of cardiovascular diseases, anti-aging, enhancement of digestive function, promotion of defecation, etc.

[0003] Developing fig wine can not only provide new fruit wine varieties for the wine market to meet the needs of consumers, but also bring good economic and social benefits.

[0004] Except for wine, the market of other fruit wines is not yet mature. In order to increase the variety of fruit wines and improve the nutritional and sensory grades of fruit wines, blended fruit wines are expected to become a new direction. At present, multi-variety blended fruit wines are mainly divided into: The first category is made by mixing, stirring and soaking fruits with wine or other fruit wines. In order to save production costs, this kind of wine confuses the public, and the finished wine is prone to precipitation, instability and poor quality; The second category is to brew different varieties of fruits separately and then mix and blend them. This kind of wine often lacks the original brewing aroma, and the blending ratio is difficult to master; The third category is to ferment and brew after mixing various fruits together, but the yield is extremely low, and the combination of fruit types is random, without considering the brewing suitability of fruits, and the color, aroma, taste, body and other characteristics of the blended fruit wine are not prominent.

[0005] Cabernet Gernischt, a variety for brewing red wine. It is native to France, of the Vitis vinifera species. China introduced it from Western Europe to Yantai, Shandong in 1892. At present, Cabernet Gernischt in Yantai, Shandong accounts for 70% of the national planting area and is a characteristic wine grape variety in Yantai. In the grape cluster, it is conical, the berries are medium-sized and medium-sized, round, purple-black. The juice is abundant, with a sour and sweet taste, and has a "Cabernet" fragrance. The wine brewed from it is ruby red, the body is plump, soft and refreshing, and the wine quality is slightly rough. This variety has strong adaptability and enters the fruiting period relatively late. The yield is relatively high and it is a fine variety for brewing high-grade red wine.

[0006] The pectin content in fig fruits is as high as about 5%. With a high pectin content, the juice extraction rate of the fruit juice is low, and it is difficult to clarify the fruit wine. The aroma of figs is weak, and after fermentation, the color and aroma are not attractive enough. Continuing to ferment the fruit wine by blending with Cabernet Gernischt wine grapes to improve the aroma and color while retaining the active ingredients of figs is the first choice.

[0007] There is currently no fruit wine made by blending fig with Cabernet Gernischt wine grapes. This blend can mutually compensate for each other's deficiencies and bring out their respective advantages, resulting in a finished wine with magnificent color, rich taste, mellow and harmonious flavor, full body, and at the same time retaining the nutritional components of fig. Summary of the Invention

[0008] The purpose of the present invention is to provide a brewing method for fig and Cabernet Gernischt wine grape blended fruit wine. This method develops a new type of fruit wine, which not only provides a new variety of fruit wine for the liquor market to meet the needs of consumers, but also solves the problems that the single fig wine has a lighter body, weaker aroma, less attractive color, and poor flavor components, and the finished Cabernet Gernischt wine has a strong irritation, unpleasant sour taste, and heavy astringency in taste. The blend can mutually compensate for each other's deficiencies and bring out their respective advantages, resulting in a fruit wine with magnificent color, rich taste, mellow and harmonious flavor, full body, excellent quality, and at the same time retaining the nutritional components of fig.

[0009] The method for fermenting and clarifying fig and grape blended fruit wine provided by the present invention includes the following steps: S1: Pulp preparation: Weigh fig and grape according to the ratio of 1:1 - 1:2. The fig is washed, broken and pulped by a double - stage pulper, and then transferred to a fermentation tank. The Cabernet Gernischt wine grape is broken by a destemmer - crusher and then transferred to the fermentation tank, and circulated evenly by a screw pump. S2: Maceration and enzymatic hydrolysis: Add 100 - 200 ppm of potassium metabisulfite and 100 - 800 ppm of pectin lyase to the fermentation tank, and carry out maceration and enzymatic hydrolysis for 3 - 5 days. S3: Composition and aroma adjustment: Adjust the sugar content to 24 Brix with white granulated sugar, and add 5 - 20 kg / T of oak chips to improve the aroma. S4: Primary fermentation: Inoculate 200 - 400 ppm of imported wine yeast, ferment at 18 - 25 °C for 7 - 10 days until the specific gravity no longer changes. After fermentation, separate the pomace from the wine by a belt press. S5: Secondary fermentation: Add lactic acid bacteria to the wine tank for malolactic fermentation to convert malic acid in the wine into lactic acid. S6: Aging: After the secondary fermentation is completed, add 50 - 200 ppm of potassium metabisulfite, transfer to a storage tank and let it stand for aging for 3 - 6 months. S7: Comprehensive clarification: After aging, add one or several clarifying agents such as chitosan, bentonite, wine tannin, and plant protein to the raw wine for comprehensive clarification, and filter to obtain a clarified fig and grape blended fruit wine.

[0010] The beneficial effects of the present invention are as follows: (1)Whole fig process: Select crushed Cabernet Gernischt grapes and whole figs for fermentation, fully retaining the nutritional components of the figs, and finally obtaining a blended fruit wine rich in the nutritional components of the figs.

[0011] (2)Low-temperature cold maceration plus enzymatic hydrolysis process: During low-temperature cold maceration, it can promote the dissolution and exudation of amino acids, minerals, polyphenols, organic acids and aroma components, greatly increasing the content of glycerol and reducing the acid content, thereby reducing the irritating and unpleasant sour taste of the finished wine, and significantly increasing the content of a series of volatile aromatic substances, making the blended fruit wine brewed have a mellow taste, full of special aroma and fruit flavor, and fresh and refreshing. Add pectin lyase to enzymatically hydrolyze the fig pulp to improve the juice yield. At the same time, compared with ordinary pectinase, the enzymatic hydrolysis of pectin lyase can reduce the methanol content in the fruit wine and ensure the safety of drinking.

[0012] (3)Fermentation process: Adopt the main fermentation and malolactic fermentation secondary fermentation process. A series of biochemical reactions occur during the fermentation process to generate a unique ester aroma. Retain the effective nutritional components and trace elements in the figs and Cabernet Gernischt fruits, improve the nutritional value of the blended fruit wine, and retain the fruit flavor to the greatest extent.

[0013] (4)Comprehensive clarification process: By adding clarifying agents such as chitosan, bentonite, plant protein, and wine tannin, reduce the content of small molecular substances that are easily adsorbed and polymerized, and extend the shelf life of the fruit wine. Specific implementation manner

[0014] In order to enable those skilled in the art to better understand the present invention, the present invention will be further elaborated below in combination with specific implementation manners. Example 1

[0015] S1: Pulp preparation: Weigh figs and grapes in a ratio of 1:1. The figs are washed, crushed and pulped by a double-channel pulper, and then transferred to a fermentation tank; the wine grape Cabernet Gernischt is crushed by a destemmer-crusher and then transferred to the fermentation tank. The screw pump circulates to make the figs and grapes mix evenly.

[0016] S2: Low-temperature maceration and enzymatic hydrolysis: Add 150 ppm of potassium metabisulfite and 200 ppm of pectin lyase to the fermentation tank, and macerate and enzymatically hydrolyze in the fermentation tank for 4 days.

[0017] S3: Composition and aroma adjustment: Adjust the sugar content to 24 Brix with granulated sugar, add 10 kg / T of oak chips, and raise the temperature to 18 °C.

[0018] S4: Main fermentation: Inoculate 200 ppm of wine yeast, control the fermentation temperature at 20 °C and ferment for 10 days until the specific gravity no longer changes. After fermentation, separate the pomace and the wine liquid through a belt press.

[0019] S5: Post-fermentation: Add lactic acid bacteria to the wine tank for malolactic (secondary fermentation) fermentation to convert malic acid in the wine into lactic acid.

[0020] S6: Aging: After the malolactic fermentation is completed, add 80 ppm of potassium metabisulfite, transfer to a storage tank and age statically for 5 months, separating the lees once in the middle.

[0021] S7: Comprehensive clarification: Add 0.2 g / L of chitosan and 1.5 kg / T of bentonite to the aged base wine, mix evenly, let it stand for natural sedimentation for 10 days, and filter to obtain clarified fig wine blended fruit wine. Example 2

[0022] S1: Pulp preparation: Weigh figs and grapes in a ratio of 1:2. The figs are washed, crushed and pulped by a double-disc pulper, and then transferred to a fermentation tank; the vinifera grape Cabernet Gernischt is crushed by a destemmer-crusher and then transferred to the fermentation tank. A screw pump is used to circulate to mix the figs and grapes evenly.

[0023] S2: Maceration and enzymatic hydrolysis: Add 150 ppm of potassium metabisulfite and 200 ppm of pectin lyase to the fermentation tank, and carry out maceration and enzymatic hydrolysis in the fermentation tank for 4 days.

[0024] S3: Composition and aroma adjustment: Adjust the sugar content to 24 Brix with granulated sugar, add 15 kg / T of oak chips, and raise the temperature to 18 °C.

[0025] S4: Inoculation fermentation: Inoculate 200 ppm of Saccharomyces cerevisiae, control the fermentation temperature at 20 °C for 10 days until the specific gravity no longer changes. After fermentation is completed, separate the pomace from the wine by a belt press.

[0026] S5: Malolactic fermentation: Add lactic acid bacteria to the wine tank for malolactic (secondary fermentation) fermentation to convert malic acid in the wine into lactic acid.

[0027] S6: Aging: After the malolactic fermentation is completed, add 80 ppm of potassium metabisulfite, transfer to a storage tank and age statically for 5 months, separating the lees once in the middle.

[0028] S7: Comprehensive clarification: Add 1.5 kg / T of bentonite to the aged base wine, mix evenly, let it stand for natural sedimentation for 10 days, and filter to obtain clarified fig wine blended fruit wine.

[0029] Comparative Example 1: Replace the pectin lyase in Example 1 with pectinase, and other conditions are the same as in Example 1.

[0030] Table 1: Physicochemical results of the base wine of fig grape blend in examples and comparative examples Number Alcohol content %vol Total sugar (calculated as glucose) g / L Total acid (calculated as tartaric acid) g / L Volatile acid (calculated as acetic acid) g / L Methanol mg / L Example 1 12.2 3.5 4.0 0.4 178 Example 2 12.0 2.7 4.5 0.3 139 Comparative Example 1 12.1 3.0 3.9 0.4 595 From the above inspection results, in Example 1 and Example 2, the methanol content is controlled within 200 mg / L, within the safety range required by GB5009.266-2016, and far lower than the upper limit value. The reduction of methanol content greatly improves food safety.

[0031] Comparing the methanol detection results of Example 1 and Comparative Example 1, replacing pectinase with pectate lyase greatly reduces the methanol content.

[0032] Comparative Example 2: Compared with Example 2, without treatment with clarifying agent, directly filter to obtain the original wine of fig and grape blend, and other conditions are the same as those in Example 2.

[0033] To confirm the stability difference between Example 2 and Comparative Example 2, a stability test was conducted for investigation, and the method is as follows: Cold stability test: Place the original wine of fig and grape blend in a refrigerator at -18°C and freeze for 48 hours until it becomes ice, then place it at room temperature and observe the clarity and whether there are insoluble substances within 30 minutes of thawing; Thermal stability: Place the original wine of fig and grape blend in a water bath at 85°C for 30 min, then cool it to room temperature and observe the clarity and whether there are insoluble substances; Accelerated stability: Place the original wine of fig and grape blend in an incubator and accelerate the culture at 37°C for 6 months, and observe the clarity and whether there are insoluble substances.

[0034] Conventional stability: Place the original wine of fig and grape blend at room temperature and observe the clarity and whether there are insoluble substances every month.

[0035] Table 2: Stability comparison table Number Cold stability Thermal stability Accelerated stability Conventional stability Example 2 Normal, no precipitation Normal, no precipitation Normal within 6 months, no precipitation Normal within 12 months, no precipitation Comparative Example 2 Clarity is acceptable, trace precipitation More flocculent precipitation Turbid after 1 month of acceleration Starting to become turbid after 2 months As can be seen from the above table, after clarification with a comprehensive clarifying agent, the stability of the fig and grape blended wine is significantly improved and the shelf life is extended.

[0036] From the above examples, it can be seen that the present invention provides processes such as mixing figs and grapes, enzymatic hydrolysis with pectate lyase and low-temperature maceration, fermentation with Saccharomyces cerevisiae, and comprehensive clarification with various clarifying agents, which improve the aroma of the fig and grape blended fruit wine, make the taste more rich, reduce the methanol content in the fig and grape blended wine, improve the aroma of the single fig wine, make the taste more rich, and at the same time improve the stability of the fruit wine and extend the shelf life.

Claims

1. A method for brewing and clarifying a fig and grape blended fruit wine, comprising the following steps: S1: Pulp preparation: Weigh figs and grapes. The figs are washed, crushed and pulped by a double-channel pulper, and then transferred to a fermentation tank. The wine grape Cabernet Gernischt is crushed by a destemmer-crusher and then transferred to the fermentation tank, and circulated evenly by a screw pump. S2: Maceration and enzymatic hydrolysis: Potassium metabisulfite and pectin lyase are added to the fermentation tank, and maceration and enzymatic hydrolysis are carried out for 3 - 5 days. S3: Composition and aroma adjustment: The sugar content is adjusted with granulated sugar, and oak chips are added to enhance the baking aroma. S4: Primary fermentation: Saccharomyces cerevisiae for wine-making is inoculated, and fermentation is carried out at 18 - 25 °C for 7 - 10 days until the specific gravity no longer changes. After fermentation is completed, the pomace is separated from the wine by a belt press. S5: Secondary fermentation: Lactic acid bacteria are added to the wine tank for malolactic fermentation to convert malic acid in the wine into lactic acid. S6: Aging: After secondary fermentation is completed, 50 - 200 ppm of potassium metabisulfite is added, and the wine is transferred to a storage tank for static aging. S7: Comprehensive clarification: After aging, one or several clarifying agents such as chitosan, bentonite, wine tannin, and plant protein are added to the raw wine for comprehensive clarification, and then filtered to obtain a clarified fig and grape blended fruit wine.

2. The method for brewing and clarifying the fig and grape blended fruit wine according to claim 1, characterized in that, In S1, the mixing ratio of figs and grapes is 1:1 - 1:

2.

3. The method for brewing and clarifying the fig and grape blended fruit wine according to claim 1, characterized in that In S2, the enzyme preparation is pectin lyase, and the addition amount is 100 - 800 ppm.

4. The method for brewing and clarifying the fig and grape blended fruit wine according to claim 1, wherein In S2, the maceration and enzymatic hydrolysis time is 3 - 5 days.

5. The method for brewing and clarifying the fig and grape blended fruit wine according to claim 1, characterized in that In S3, oak chips are added. The oak chips are medium to dark roasted oak chips, and the addition amount is 5 - 20 kg / T.

6. The method for brewing and clarifying fig and grape blended fruit wine as claimed in claim 1, characterized in that, In S4, the selected yeast is Saccharomyces cerevisiae from Lallemand, and the yeast addition amount is 200 - 400 ppm.

7. The method for brewing and clarifying the fig and grape blended fruit wine according to claim 1, characterized in that, In S5, lactic acid bacteria are added for secondary fermentation.

8. The method for brewing and clarifying the fig and grape blended fruit wine according to claim 1, characterized in that, In S7, the addition amount of chitosan is 0.1 - 0.5 kg / T, the addition amount of bentonite is 0.8 - 2.0 kg / T, the addition amount of plant protein is 0.2 - 1 kg / T. After adding the clarifying agent, the static period is 7 - 12 days, and then filtered.