Musalaisi fruit wine and brewing process thereof
By adding peel residue boiling liquid to the Musales brewing process, the problem of uneven color and taste of the fruit wine is solved, and the production of fruit wine with uniform color and rich aroma is achieved.
Patent Information
- Application Number
- CN202510695458.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-28
- Publication Date
- 2025-08-22
AI Technical Summary
The traditional Musales brewing process leads to significant differences in color and uneven taste of fruit wine, lack of complex aroma, affecting the consistency of quality.
During the brewing process, the pigment and aroma components in the peeling residue are dissolved. After mixing, the peeling residue is naturally fermented to form high-quality fruit wine.
It improves the color and taste of the fruit wine, makes it evenly color and complex aroma, and improves the consistency of quality and flavor experience.
Smart Images
Figure CN120519240A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of fermentation industry, in particular to Musalais fruit wine and a brewing process thereof. Background Art
[0002] Moussalais is a wine steeped in regional flavor and ethnic characteristics. Its unique style is forged through a unique brewing process. No sugar is added during the production process, and the soluble solids content of the grape juice is significantly increased through concentration and other processes. The concentrated grape juice is then fermented naturally. Compared to other wines, Moussalais boasts a fuller body and a distinct caramel aroma. Compared to other wines on the market, Moussalais offers a purer, more refreshing flavor profile, and its unique aroma has become its signature flavor.
[0003] The traditional Moussalais brewing process is to boil and ferment the grape juice separately. The substances involved in Maillard reactions are relatively few, the reaction degree is weak, and the color of Moussalais fruit wine is relatively light. Moreover, the color of each batch of Moussalais fruit wine brewed using traditional technology is significantly different. Summary of the Invention
[0004] In view of the above-mentioned problems, the present invention aims to provide a brewing process for Moussalais fruit wine, which improves the color and taste of Moussalais fruit wine by adding peel residue boiling liquid during the brewing process, so that there is no obvious difference in color between each batch of Moussalais fruit wine.
[0005] In order to achieve the above object, the technical solution adopted by the present invention is as follows:
[0006] A brewing process for Musalais fruit wine, characterized in that it comprises the following steps:
[0007] Step 1: Select Hotan red grapes and set aside;
[0008] Step 2: Wash and squeeze the Hotan red grapes obtained in step 1 to obtain grape juice and pomace, and allow the grape juice to stand at 5-15°C for later use;
[0009] Step 3: Add water to the peel residue in step 2, and boil for 3-4 hours while stirring. After boiling, filter to obtain the peel residue boiling liquid;
[0010] The mass ratio of water to skin residue is 1-5:20;
[0011] Step 4: Mix the peel and residue decoction with grape juice and boil for 2-4 hours to obtain mixed juice;
[0012] The volume of the peel and residue decoction liquid added accounts for 5%-25% of the total grape juice;
[0013] Step 5: After cooling the mixed juice in step 4, naturally ferment it at room temperature for 15-35 days to obtain Musalais fruit wine.
[0014] Furthermore, in step 1, the selection criteria for Hotan red grapes are: sugar content of 25-33 Brix.
[0015] Furthermore, the sugar content is 28.6 Brix.
[0016] Furthermore, the ratio of water to skin residue in step 3 is 2.2:20.
[0017] Furthermore, the amount of the peel residue decoction liquid added in step 4 is 16.56%.
[0018] The present application also discloses a Musalais fruit wine, which is brewed using the Musalais fruit wine brewing process.
[0019] The beneficial effects of the present invention are as follows: compared with the prior art, the improvement of the present invention is that:
[0020] By optimizing the brewing conditions for Moussalais and adding the pomace decoction during the brewing process, pigments, tannins, and other substances in the pomace dissolve significantly during the decoction and enter the juice, improving the color and taste of the Moussalais. The wine has a lustrous, light brick-red color, a uniform texture, and a mellow flavor. There are no significant differences in color between parallel batches of Moussalais wine.
[0021] Specifically, the pomace decoction is rich in pigments such as flavonoids and anthocyanins. By quantifying the ratio of water to pomace, and the pomace decoction to grape juice, the color of the finished Moussalaise is made richer and deeper, giving it a more appealing hue. The pomace decoction also contains aromatic components from grape skins and seeds, such as terpenes and esters, which add a more complex and rich aroma to the Moussalaise. The result is a clear, translucent Moussalaise with a light red color and a uniform texture, possessing a pure, refreshing fruity and winey aroma, a significant improvement in quality compared to traditional methods. BRIEF DESCRIPTION OF THE DRAWINGS
[0022] Figure 1 This is the process flow of the present invention.
[0023] Figure 2 This is the effect of the sugar content of the moussalais cooked in the present invention on its quality.
[0024] Figure 3 This is the effect of the amount of the decoction on the quality of moussala.
[0025] Figure 4 This is the effect of the ratio of water to skin residue on the quality of moussalais.
[0026] Figure 5 This is the interactive effect of each interaction of the present invention on the sensory score of moussalais. DETAILED DESCRIPTION
[0027] In order to enable those skilled in the art to better understand the technical solution of the present invention, the technical solution of the present invention is further described below in conjunction with the accompanying drawings and embodiments.
[0028] Example 1
[0029] See also Figure 1-Figure 5 The present application discloses a brewing process of Musalais fruit wine, comprising the following steps:
[0030] Step 1: Select Hotan red grapes with a sugar content of 25-33 Brix and set aside; the sugar content is preferably 28.6 Brix;
[0031] Step 2: Wash and squeeze the Hotan red grapes obtained in step 1 to obtain grape juice and pomace, and let the grape juice stand at 5-15°C, preferably 10°C, for later use;
[0032] Step 3: Add water to the peel residue in step 2 and boil for 3-4 hours while stirring constantly. After boiling, filter to obtain the peel residue boiling liquid; preferably 3 hours;
[0033] It's important to note that the decoction of the pomace of Moussalais is rich in pigments, such as flavonoids and anthocyanins. By carefully calibrating the ratios of water to pomace, and the decoction to grape juice, the finished Moussalais achieves a richer, deeper color, giving it a more alluring hue. The decoction also contains aromatic components from grape skins and seeds, such as terpenes and esters, which add a more complex and rich aroma to the wine.
[0034] This application quantifies the settings of the ratio of water to skin and pulp, and the ratio of boiling liquid to grape juice; previous reports have not provided specific reports on the above two aspects of the Moussalais process.
[0035] The ratio of water to skin residue is 1-5:20; preferably the ratio of water to skin residue is 2.2:20;
[0036] Step 4: Mix and boil the grape pulp decoction in step 3 with the grape juice in step 2 for 2-4 hours to obtain a mixed juice;
[0037] The volume of the pulp decoction liquid added is 5%-25% of the total grape juice; preferably, the amount of the pulp decoction liquid added is 16.56%;
[0038] Step 5: Cool the mixed juice in step 4 and pour it into a fermentation tank for natural fermentation at room temperature. After fermentation for 15-35 days, Musalais fruit wine is obtained.
[0039] Example 2
[0040] The process steps of this embodiment are the same as those of Example 1, with the only difference being that the sugar content of the Hotan red grapes selected in this embodiment is 27 Brix.
[0041] Example 3
[0042] The process steps of this embodiment are the same as those of Example 1, with the only difference being that the sugar content of the Hotan red grapes selected in this embodiment is 31 Brix.
[0043] Example 4
[0044] The process steps of this embodiment are the same as those of embodiment 1, with the only difference being that the amount of the peel residue decoction liquid added in this embodiment is 16.56%.
[0045] Example 5
[0046] The process steps of this embodiment are the same as those of embodiment 1, with the only difference being that the amount of the peel residue decoction liquid added in this embodiment is 10%.
[0047] Example 6
[0048] The process steps of this embodiment are the same as those of embodiment 1, with the only difference being that the amount of the peel residue decoction liquid added in this embodiment is 20%.
[0049] Example 7
[0050] The process steps of this embodiment are the same as those of Example 1, with the only difference being that the ratio of water to skin residue in this embodiment is 2:20.
[0051] Example 8
[0052] The process steps of this embodiment are the same as those of Example 1, with the only difference being that the ratio of water to skin residue in this embodiment is 1:20.
[0053] Example 9
[0054] The process steps of this embodiment are the same as those of Example 1, with the only difference being that the ratio of water to skin residue in this embodiment is 3:20.
[0055] Example 10
[0056] The process steps of this embodiment are the same as those of Example 1, with the only difference being that the grape juice in this embodiment is allowed to stand at 10°C.
[0057] Example 11
[0058] The process steps of this embodiment are the same as those of Example 1, with the only difference being that water is added to the skin residue in this embodiment and the mixture is boiled for 3 hours.
[0059] Comparative Example 1
[0060] The process steps of this comparative example are the same as those of Example 1, except that the sugar content of the Hotan red grapes selected in this comparative example is 25 Brix.
[0061] Comparative Example 2
[0062] The process steps of this comparative example are the same as those of Example 1, except that the sugar content of the Hotan red grapes selected in this comparative example is 33 Brix.
[0063] Comparative Example 3
[0064] The process steps of this comparative example are the same as those of Example 1, with the only difference being that the amount of the peel residue decoction liquid added in this example is 5%.
[0065] Comparative Example 4
[0066] The process steps of this comparative example are the same as those of Example 1, with the only difference being that the amount of the peel residue decoction liquid added in this example is 25%.
[0067] Comparative Example 5
[0068] The process steps of this comparative example are the same as those of Example 1, except that the ratio of water to skin residue in this example is 4:20.
[0069] Comparative Example 6
[0070] The process steps of this comparative example are the same as those of Example 1, except that the ratio of water to skin residue in this example is 5:20.
[0071] 1.1 Materials and Instruments
[0072] Hotan red grapes come from Hotan, Xinjiang; the temperature-controlled rotary cooking pot, fermentation tank, and electronic scale are all from Xinjiang Polytechnic Institute; the high-precision analytical balance ME is from Mettler-Toledo Co., Ltd.
[0073] 1.2 Experimental methods
[0074] 1.2.1 Process flow Figure 1 shown
[0075] 1.2.2 Key points of operation
[0076] (1) Raw material selection
[0077] Prioritize Hetian red grape varieties with high sweetness (above 22 Brix), rich flavor, plump fruit, and uniform color;
[0078] (2) Removal and crushing
[0079] Manually remove moldy and bad fruits, clean them, and then mechanically squeeze them to obtain grape juice, which is then left to stand at 10°C for later use.
[0080] (3) Boil the skin residue with water
[0081] Add a certain amount of water to the peel residue and simmer for 3 hours with constant stirring. After the simmering is completed, filter to obtain the peel residue decoction liquid; then mix the peel residue decoction liquid with grape juice and boil to obtain a mixed juice;
[0082] Specifically, the ratio of water to skin residue is 2.2:20; the amount of skin residue decoction liquid added is 16.56%; (4) fermentation
[0083] After cooling, the mixed juice is poured into a fermentation tank and naturally fermented at room temperature.
[0084] 1.2.3 Single-factor experiment
[0085] Taking the sensory score as a reference, the effects of the boiled sugar content of 29Brix, the addition of 15% of the boiled peel residue liquid, and the ratio of water to peel residue (1:20, 2:20, 3:20, 4:20, 5:20) on the sensory score were investigated respectively; the effects of the addition of 15% of the boiled peel residue liquid, the ratio of water to peel residue of 2:20, and the boiled sugar content (25Brix, 27Brix, 29Brix, 31Brix, 33Brix) on the sensory score were investigated respectively; the effects of the boiled peel residue liquid addition of 15%, the ratio of water to peel residue of 2:20, and the boiled sugar content (5%, 10%, 15%, 20%, 25%) on the sensory score were investigated respectively.
[0086] 1.2.4 Response surface experiments
[0087] According to the results of the single-factor optimization experiment, three factors, A (cooking sugar content), B (amount of cooking liquid added to peel residue), and C (ratio of water to peel residue), were selected. The Box-Behnken experimental design was used for the response surface experiment. The Box-Behnken experimental factors and levels are shown in Table 1.
[0088] Table 1 Box-Behnken design factors and levels
[0089]
[0090] 1.3 Sensory Rating
[0091] The sensory evaluation panel, comprised of 10 professionals who have undergone professional wine tasting training and hold a certified sommelier qualification, was tasked with evaluating the appearance, aroma, taste, and typicality of the Moussalais. The sensory scoring criteria for Moussalais are shown in Table 2.
[0092] Table 2 Sensory scoring criteria for Musalais
[0093]
[0094]
[0095] 2 Results and Analysis
[0096] 2.1 Effect of cooking sugar content on the quality of moussalais
[0097] Depend on Figure 2 As can be seen, the sensory scores show an upward and then downward trend with increasing boil sugar concentration. The sensory score reaches its maximum at 92 points at a boil sugar concentration of 29 Brix. As fermentation progresses, lower sugar concentrations do not significantly improve sensory quality. However, higher boil sugar concentrations increase the sugar source available to the yeast formed during natural fermentation, which promotes the development of the Moussalaise's flavor and alcohol conversion. However, excessive boil sugar concentrations result in a darker color, a stronger caramel aroma, and a higher alcohol content, which can affect the taste balance. Taking all factors into consideration, the optimal boil sugar concentration is 29 Brix.
[0098] 2.2 Effect of the amount of boiled skin residue liquid added on the quality of moussalais
[0099] The peel residue contains rich phenolic substances, pigments and aroma components. Proper addition of boiled peel residue liquid can add unique flavor and color to moussalais. Figure 3 As shown, sensory scores initially increase and then decrease with increasing amounts of pomace decoction. When the amount of pomace decoction added is low, the aroma and taste complexity of the Moussalais is slightly lacking. Because some volatile aroma compounds in the pomace decoction are not fully incorporated into the wine, the finished wine lacks a rich aroma and a relatively bland taste. As the amount of pomace decoction added increases, the color of the Moussalais deepens significantly, exhibiting a richer reddish-brown hue. This is due to the further dissolution of pigments from the pomace into the wine. However, if the amount added is too high, excessive phenolic compounds are incorporated, resulting in a slightly bitter taste, masking the grape's natural flavor. Furthermore, excessive pigment content can darken the wine's color, affecting its appearance.
[0100] 2.3 Effect of water to rind ratio on the quality of moussala
[0101] The ratio of skin residue to water showed different changes in sensory scores of the fermented wine. Figure 4As shown, as the ratio of water to pomace increases, the sensory score initially increases and then decreases, reaching a peak of 93 points at a water-to-pomace ratio of 2:20. The downward trend in sensory scores is attributed to excessive pomace-to-water ratios, which dull the wine's color and affect the balance of its aromas, compromising its sensory quality. Taking all factors into consideration, the optimal pomace-to-water ratio was determined to be 2:20.
[0102] 2.4 Response surface analysis
[0103] The response surface experiment was designed using Design-Expert 13.0 software. The sensory scores were used as the response values. The three independent variables were the sugar content (A), the amount of cooking liquid added to the peel residue (B), and the ratio of water to peel residue (C). Seventeen experimental combinations were randomly formed. The experimental results are shown in Table 3.
[0104] Table 3 Response surface test and response values
[0105]
[0106]
[0107] 2.5 Analysis of variance of regression model
[0108] Using the multiple linear regression fitting analysis method, we finally obtained the quadratic multinomial regression model of the sensory score of Moussalaise for the three independent variables of boiled sugar content (A), amount of boiled liquid added to the peel residue (B), and the ratio of water to peel residue (C).
[0109] Y=92.72-0.15A+1.56B+0.55C-1.90AB-1.73AC+0.72BC-3.69A 2 -3.34B 2 -2.71C 2 .
[0110] The results were analyzed by variance analysis using the software Design Expert 13, as shown in Table 4.
[0111] Table 4 Response surface test results and variance analysis
[0112]
[0113]
[0114] The results of variance analysis show that the model P<0.0001 is in the extremely significant range, and the lack of fit value P=0.3178>0.05, indicating that this experimental model has statistical significance and practical reference value. 2=0.9906, indicating that the experimental model has a good fit and can be used to predict the impact of various factors on the sensory scores of Moussalais. Linear term A, C, and the interaction term BC had a significant effect on the experimental results (P < 0.05); linear term B and the interaction terms AB and AC had extremely significant effects on the experimental results (P < 0.01). This suggests that changes in the brewing sugar content during the later fermentation process promote yeast metabolism using sugar as a substrate, significantly affecting yeast growth and fermentation activity. Variations in the amount of pomace brewing liquid added and the water-to-pomace ratio allow the rich compounds in the grape pomace to enter the brewing liquid, thereby significantly affecting the aroma sensory characteristics of Moussalais wine.
[0115] 2.6 Response surface plot analysis
[0116] The response surface graph reflects the interaction between any two factors in the experiment, thereby determining their impact on the sensory score of moussalais. Figure 5 By observing the three-dimensional surface graph, the interaction degree between the three factors of boiled sugar content (A), boiled peel residue liquid addition amount (B), water and peel residue ratio (C) is determined. Figure 5 The sensory scores of Moussalais wines were significantly influenced by the interactions between AB, AC, and BC. On the one hand, a high sugar content combined with a high water-to-pess ratio resulted in a wine with an overly heavy taste and excessively high tannins, leading to a strong astringency. Conversely, a low sugar content combined with a low water-to-pess ratio resulted in a thin taste. On the other hand, a high percentage of pess in the water-to-pess ratio resulted in higher levels of tannins and other components in the wine, resulting in a more astringent taste and a fuller body. Conversely, a moderate pess ratio resulted in a relatively softer taste, thus affecting both flavor and mouthfeel. Therefore, when these factors interact and their proportions are optimally controlled, they can, to a certain extent, compensate for flavor deficiencies and enrich the flavor of Moussalais wines.
[0117] 2.7 Optimization and verification of optimal conditions
[0118] According to the regression model predictions in Design-Expert 13 software, the optimal process for Moussalais wine is: a boiled sugar content (A) of 28.6, a peel-dregs boiling liquid addition amount (B) of 16.56%, and a water-to-dregs ratio (C) of 2.2:20. This model yielded a sensory score of 93.0725. To ensure the accuracy of the process model, three replicate validation tests were conducted using the adjusted optimized process conditions. The final sensory score for Moussalais wine was 93.1. This result is consistent with the regression model's predictions, demonstrating its reliability.
[0119] 3 Conclusion
[0120] Using Xinjiang Hotan red grapes as raw material, Moussalaise was produced by optimizing the traditional brewing process. Single-factor and response surface experiments revealed the optimal fermentation process: a boiled sugar content of 28.6 Brix, a pomace boiled liquid addition of 16.56%, and a water-to-pomace ratio of 2.2:20. The final sensory score was 93.1. The alcohol content was 11.47% vol, total acidity was 6.2 g / L, and residual sugar was 16.04 g / L. The wine had a light brick red, lustrous color, a uniform texture, and a mellow taste. In summary, optimizing Moussalaise brewing conditions can improve its color and taste.
[0121] The basic principles, main features, and advantages of the present invention are shown and described above. Those skilled in the art should understand that the present invention is not limited to the foregoing embodiments. The foregoing embodiments and descriptions are merely illustrative of the principles of the present invention. Various changes and modifications may be made to the present invention without departing from the spirit and scope of the present invention. Such changes and modifications are intended to fall within the scope of the present invention. The scope of protection claimed in the present invention is defined by the appended claims and their equivalents.
Claims
1. A brewing process for Musalais fruit wine, characterized in that: The following steps are involved: Step 1: Select Hotan red grapes and set aside; Step 2: Wash and squeeze the Hotan red grapes obtained in step 1 to obtain grape juice and pomace, and allow the grape juice to stand at 5-15°C for later use; Step 3: Add water to the peel residue in step 2, and boil for 3-4 hours while stirring. After boiling, filter to obtain the peel residue boiling liquid; The mass ratio of water to skin residue is 1-5:20; Step 4: Mix the peel and residue decoction with grape juice and boil for 2-4 hours to obtain mixed juice; The volume of the peel and residue decoction liquid added accounts for 5%-25% of the total grape juice; Step 5: After cooling the mixed juice in step 4, naturally ferment it at room temperature for 15-35 days to obtain Musalais fruit wine.
2. The brewing process of a Musalais fruit wine according to claim 1, characterized in that: In step 1, the selection criteria for Hotan red grapes are: sugar content of 25-33 Brix.
3. The brewing process of a Musalais fruit wine according to claim 2, wherein: The sugar content is 28.6 Brix.
4. The brewing process of a Musalais fruit wine according to claim 1, wherein: The ratio of water to skin residue in step 3 is 2.2:
20.
5. The brewing process of a Musalais fruit wine according to claim 1, characterized in that: The amount of the peel residue decoction liquid added in step 4 is 16.56%.
6. A Musalais fruit wine, characterized by: The wine is obtained by brewing the Musalais fruit wine according to any one of claims 1 to 5.