Blueberry wine and brewing method thereof for improving color stability
By adding compound auxiliary pigments after the fermentation of blueberry wine, the problem of unstable color of blueberry wine is solved, and the color stability and flavor are improved, which is suitable for large-scale production.
Patent Information
- Application Number
- CN202510476311.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-16
- Publication Date
- 2025-08-22
AI Technical Summary
The color of blueberry wine is prone to change color and fade during storage. The existing technology methods have problems such as high energy consumption, high cost, flavor damage, and abnormal fermentation. A single auxiliary pigment cannot take into account both the auxiliary color effect and the derivatization reaction.
After the fermentation is completed, the complex co-pigments, including gallic acid, quercetin, bayberry, catechin and epicatechin, are added to the blueberry wine solution, which improves color stability by promoting the formation of anthocyanin derivatives.
It effectively ensures the color stability of blueberry wine after aging, maintains good quality and flavor, avoids the impact of auxiliary pigments on yeast, and is suitable for large-scale production.
Smart Images
Figure CN120519247A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of winemaking, and in particular to a blueberry wine and a brewing method thereof for improving color stability. Background Art
[0002] Fresh blueberry wine is rich in anthocyanins and has excellent color. However, due to the insufficient content of other phenolic compounds in the blueberry wine matrix and the unbalanced composition of phenolic substances, it is difficult to effectively protect the anthocyanins. Therefore, it is extremely easy to change color and fade during storage, affecting the quality of the blueberry wine.
[0003] The color stability of blueberry wine is primarily influenced by two factors: the co-pigment effect and derivatization. Substances involved in the co-pigment effect are called co-pigments or co-pigment factors. By forming a stacked, three-dimensional structure between anthocyanins and co-pigments, they stabilize the color-producing anthocyanin molecules and enhance their color. Derivatization involves the reaction of anthocyanins with various molecules to form anthocyanin derivatives. These can, for example, react with electrophiles such as acetone, pyruvic acid, and other nucleophiles to form anthocyanin derivatives of the Vitisin family, or with phenolic acids and flavanols to form pinotin and anthocyanin-flavanol polymerization products (AF / FA, AeF).
[0004] At present, the technical solutions for improving the color stability of blueberry wine mainly include the following aspects:
[0005] (1) Physical methods: such as heat treatment, ultrahigh pressure treatment, irradiation treatment, etc. These methods can delay the degradation of anthocyanins by inactivating oxidases and promoting the endogenous co-pigmentation of anthocyanin molecules.
[0006] However, heat treatment requires the use of a heating device, which consumes a lot of energy and increases production costs. It may also cause the blueberry wine to have a cooking odor, seriously damaging its own aroma characteristics. The mechanism of using irradiation treatment to improve color stability is still unclear, and its actual application effect may not be stable enough. Ultra-high pressure equipment is expensive and cannot be widely popularized. At the same time, its operation is complicated and requires strict control of parameters such as pressure and time. In addition, high pressure may also destroy some flavor substances in the blueberry wine and affect the integrity of the wine.
[0007] (2) Adding protective colloids: For example, adding mannoprotein or gum arabic to blueberry wine can form a complex with anthocyanins and inhibit the degradation of anthocyanins. At the same time, the addition of these polysaccharide macromolecules can also improve the taste of blueberry wine.
[0008] However, adding colloids may cause precipitation, making the blueberry wine cloudy and affecting the product's appearance; colloids may increase the viscosity of the wine, affecting the taste of the blueberry wine; and some colloids may absorb aromatic substances, causing the flavor to weaken or produce off-flavors.
[0009] (3) Using special yeast strains for fermentation: Existing studies have found that using high-yield HCDC yeast for alcohol fermentation can reduce the degradation rate of anthocyanins during blueberry wine fermentation and aging, and promote the formation of vinylphenol pyranoanthocyanin (VPA), an important anthocyanin derivative in fruit wine.
[0010] However, special yeast's ability to produce aroma during the fermentation process is inferior to that of commercial yeast, resulting in a bland aroma in the brewed product and a loss of product competitiveness; the procurement cost of special yeast is significantly higher than that of commercial yeast, which will reduce profits in large-scale industrial production; special yeast may be less competitive against wild microorganisms, and if sterilized not thoroughly, it will cause the risk of fermentation contamination and lead to fermentation abnormalities.
[0011] (4) Adding a single auxiliary pigment: Adding auxiliary pigments such as tea polyphenols (flavanols), caffeic acid, ascorbic acid, etc. before alcohol fermentation or during aging to promote the color of anthocyanins through the auxiliary color effect and increase the antioxidant capacity of blueberry wine.
[0012] However, a single auxiliary pigment cannot promote both the auxiliary color effect and the derivatization reaction. It can often only form auxiliary color and derivatization reactions with a few specific anthocyanins, and its impact on the overall color of blueberry wine is insufficient. Adding a single auxiliary pigment before alcohol fermentation will inhibit the growth of brewing yeast, reduce the production of aroma during the fermentation process, and affect the style of the wine. In addition, the amount of single auxiliary pigment added is usually high, which will cause changes in the taste of blueberry wine and have a negative impact on the taste of blueberry wine. Summary of the Invention
[0013] The technical problem to be solved by the present invention is to provide a blueberry wine and a brewing method thereof for improving color stability.
[0014] The technical solution of the present invention to solve the above technical problems is as follows:
[0015] The invention provides a brewing method for improving the color stability of blueberry wine. After fermentation, a composite auxiliary pigment is added to the blueberry wine liquid to obtain the blueberry wine; the composite auxiliary pigment includes gallic acid, quercetin, myricetin, catechin, and epicatechin.
[0016] On the basis of the above technical solution, the present invention can also be improved as follows.
[0017] Furthermore, based on the blueberry wine after the fermentation, the concentrations of the components in the composite copigment are: 30-40 mg / L of gallic acid, 5-10 mg / L of quercetin, 20-35 mg / L of myricetin, 10-15 mg / L of catechin, and 30-50 mg / L of epicatechin.
[0018] Furthermore, based on the blueberry wine after the fermentation, the concentrations of the components in the composite copigment are: 35 mg / L gallic acid, 9 mg / L quercetin, 30 mg / L myricetin, 14 mg / L catechin, and 45 mg / L epicatechin.
[0019] Furthermore, the fermentation comprises the following steps: mixing the blueberry raw material with winemaking additives, inoculating yeast after maceration, and starting alcohol fermentation; and supplementing sulfur after completing the alcohol fermentation to terminate the fermentation.
[0020] Furthermore, the winemaking additives include pectinase and potassium metabisulfite.
[0021] Furthermore, after terminating the fermentation, nitrogen gas is introduced into the fermentation tank.
[0022] Furthermore, the immersion temperature is 10-12° C., and the immersion time is 1-2 days.
[0023] Furthermore, the temperature of the alcohol fermentation is 22°C-25°C.
[0024] Furthermore, the yeast inoculation concentration is 0.2-0.3 g / L.
[0025] The present invention also provides blueberry wine, which is brewed by the above method.
[0026] The beneficial effects of the present invention are:
[0027] (1) The method for brewing blueberry wine with improved color stability of the present invention can effectively ensure the color stability of the blueberry wine after aging by adding a composite auxiliary pigment, so that the blueberry wine can still maintain good quality after aging;
[0028] (2) The method for brewing blueberry wine of the present invention improves color stability, wherein a composite auxiliary pigment is added after fermentation and then aged, thereby avoiding the influence of the auxiliary pigment on yeast and ensuring the normal production of fermentation aroma;
[0029] (3) The method for brewing blueberry wine with improved color stability of the present invention can avoid the problems of high production cost, poor wine integrity, weakened flavor or generation of odor, and abnormal fermentation in the prior art;
[0030] (4) The blueberry wine of the present invention has good color stability and good quality. BRIEF DESCRIPTION OF THE DRAWINGS
[0031] Figure 1 The brewing method for improving the color stability of blueberry wine of the present invention is shown in the CIELab color parameter test results of the blueberry wine of each experimental group in Example 2. Figure 1 A in the middle is the depth, Figure 1 Middle B is red, Figure 1 Middle C is yellow, Figure 1 D in the middle is color saturation. DETAILED DESCRIPTION
[0032] The principles and features of the present invention are described below with reference to the accompanying drawings. The examples given are only used to explain the present invention and are not used to limit the scope of the present invention.
[0033] The method for brewing blueberry wine with improved color stability of the present invention comprises the following steps: adding a composite auxiliary pigment to the blueberry wine liquid after fermentation to obtain the blueberry wine; the composite auxiliary pigment comprises gallic acid, quercetin, myricetin, catechin, and epicatechin.
[0034] The blueberry wine brewing method for improving color stability of the present invention can effectively ensure the color stability of the blueberry wine after aging by adding a composite auxiliary pigment, so that the blueberry wine can still maintain good quality after aging; the composite auxiliary pigment is added after the fermentation is completed and then aged, thereby avoiding the influence of the auxiliary pigment on yeast and ensuring the normal generation of fermentation aroma; the method of the present invention, the addition of the composite auxiliary pigment promotes both the auxiliary color effect and the role of the derivatization reaction, and is convenient to operate and easy to promote and apply in large-scale production.
[0035] The composite copigment of the present invention can effectively promote the formation of direct-linked, acetaldehyde-bridged, and vinyl-bridged anthocyanin-flavanol polymers. These anthocyanin derivatives can increase color depth, and their chemical structure and chemical properties are highly stable, which helps maintain color and endows blueberry wine with good aging potential. Furthermore, the addition of the composite copigment also helps retain other non-anthocyanin phenolic substances, thereby maintaining the anthocyanin's copigment effect and enhancing the blueberry wine's antioxidant capacity, ultimately improving the blueberry wine's color stability.
[0036] Preferably, based on the blueberry wine after fermentation, the concentrations of the components in the composite auxiliary pigments are: 30-40 mg / L of gallic acid, 5-10 mg / L of quercetin, 20-35 mg / L of myricetin, 10-15 mg / L of catechin, and 30-50 mg / L of epicatechin.
[0037] Since the phenolic acids (gallic acid) and flavonols (quercetin, myricetin) in the added composite copigments are inherently yellow, and the flavanols (catechin, epicatechin) also become yellow after oxidation, if the added amounts exceed the aforementioned ranges, the excessively high concentrations of these substances will cause the blueberry wine to turn yellow, become cloudy, and have a bitter taste. Adding amounts below the aforementioned ranges will result in a lighter blueberry wine color and insignificant effect on the color stability of the blueberry wine.
[0038] Further preferably, based on the blueberry wine after fermentation, the concentrations of the components in the composite auxiliary pigments are: gallic acid 35 mg / L, quercetin 9 mg / L, myricetin 30 mg / L, catechin 14 mg / L, and epicatechin 45 mg / L.
[0039] Preferably, the fermentation comprises the following steps: mixing the blueberry raw material with winemaking additives, inoculating yeast after maceration to start alcohol fermentation; and supplementing sulfur after the completion of alcohol fermentation to terminate the fermentation.
[0040] Preferably, the winemaking additives include pectinase and potassium metabisulfite; adding pectinase can completely decompose the pectin in blueberries to ensure the quality of blueberry wine, and adding potassium metabisulfite can inhibit the generation of miscellaneous bacteria, prevent oxidation, and ensure that the bad flavor produced during the brewing process is eliminated.
[0041] Preferably, after terminating the fermentation, nitrogen is filled into the fermentation tank; this can further prevent oxidation problems that occur during the brewing process.
[0042] Preferably, the immersion temperature is 10-12° C., and the immersion time is 1-2 days.
[0043] Preferably, the temperature of alcohol fermentation is 22°C-25°C.
[0044] Preferably, after the maceration is completed, X16 commercial yeast is inoculated for alcohol fermentation; the use of commonly used commercial yeast can ensure the smooth progress of the fermentation process and the formation of the blueberry wine's own style.
[0045] Preferably, the yeast inoculation concentration is 0.2-0.3 g / L.
[0046] The blueberry wine of the present invention is brewed using the above-described method. The blueberry wine contains high levels of direct-linked, acetaldehyde-bridged, and vinyl-bridged anthocyanin-flavanol polymers, resulting in a deep, long-lasting color. Furthermore, the high content of other non-anthocyanin phenolic compounds maintains the anthocyanin's co-pigmenting effect. The blueberry wine also exhibits excellent antioxidant properties.
[0047] The effects of the present invention are described below through specific examples.
[0048] Example 1
[0049] This embodiment uses the method of the present invention to brew blueberry wine, and the specific process is as follows:
[0050] (1) Raw material pre-treatment: The ripe blueberries are picked manually and immediately transported to the workshop. The rotten, diseased, immature berries and debris are removed by manual screening. The blueberries are then manually destemmed and the plump and uniform blueberries are selected and crushed into cans.
[0051] (2) Fermentation: Use a 20L stainless steel fermenter, add approximately 15kg of raw materials, add pectinase and potassium metabisulfite, control the fermenter temperature at 10°C, and macerate for 1 day. After maceration, inoculate with X16 commercial yeast to initiate alcohol fermentation, and control the fermentation temperature at 22°C to 25°C.
[0052] Once alcoholic fermentation begins, the wine is pumped three times daily. After fermentation is complete, sulfur is added to 60 ppm to terminate the fermentation. The fermentation tank is then nitrogen-filled and stored in an underground cellar at 15°C.
[0053] (3) Adding a composite co-pigment: The pre-prepared composite co-pigment was added to the fermented blueberry wine and mixed evenly. The composite co-pigment composition of this embodiment is: 35 mg / L gallic acid, 9 mg / L quercetin, 30 mg / L myricetin, 14 mg / L catechin, and 45 mg / L epicatechin, to obtain blueberry wine.
[0054] The blueberry wine obtained in this embodiment can be used as a finished product or can be further aged.
[0055] Example 2
[0056] This example verifies the effectiveness of the present invention by analyzing the CIELab color parameters of wines from different experimental groups. The two addition concentrations selected in this example were screened and calculated by comparing the phenolic composition of various blueberry wines and wines.
[0057] Specifically, the experimental groups of this embodiment are a high-concentration addition group (H), a low-concentration addition group (L), and a blank control group (CK). After the wine in each experimental group is fermented and the composite auxiliary pigment is added, an accelerated aging experiment (35°C, stored in a brown bottle) is performed, and the sampling time is 0 day (0D), 8 days (8D), and 16 days (16D).
[0058] The high-concentration supplementation group (H) contained the following co-pigment composition: 35 mg / L gallic acid, 9 mg / L quercetin, 30 mg / L myricetin, 14 mg / L catechin, and 45 mg / L epicatechin. The low-concentration supplementation group (L) contained the following co-pigment composition: 25 mg / L gallic acid, 4 mg / L quercetin, 15 mg / L myricetin, 6 mg / L catechin, and 25 mg / L epicatechin. The control group did not receive any co-pigment.
[0059] The CIELab parameters of the different levels of compound co-pigment addition groups were tested, and the results were as follows: Figure 1 shown.
[0060] Figure 1In the figure, the L* value represents the depth of the blueberry wine. The smaller the value, the darker the color of the wine sample; the a* value and b* value represent the red and yellow tones respectively. The larger the value, the more obvious the tone; C*ab represents the color saturation of the blueberry wine. The larger the value, the brighter the color.
[0061] Depend on Figure 1 As can be seen, after accelerated aging, the L* value of the high-concentration addition group was significantly lower than that of the control group, while a* and C*ab values were significantly higher. This indicates that the blueberry wine in the high-concentration addition group had a darker color, a higher red hue, and a higher saturation. Meanwhile, its b* value was slightly higher than that of the control group, but the difference was not significant. Overall, the addition of high-concentration complex co-pigments can effectively slow the loss of blueberry wine color and improve color stability.
[0062] Example 3
[0063] This example verifies the effectiveness of the present invention by analyzing the phenolic content of wine in different experimental groups. The experimental groups in this example are set up the same as in Example 2, and the test results are shown in Table 1.
[0064] Table 1 Analysis of phenolic content in different levels of compound co-pigment addition groups
[0065]
[0066]
[0067] Note: Different lowercase letters represent significant differences (LSD, p < 0.05)
[0068] As shown in Table 1, after accelerated aging, the high-concentration addition group showed significantly higher levels of monomeric anthocyanins such as methylcyanidin-3-O-coumaroylated glucoside; anthocyanin derivatives such as delphinidin-3-O-glucoside-(epi)catechin (AF type), delphinidin-3-O-vinyl (epi)catechin, and delphinidin-3-O-glucoside-aldehyde-bridged-(epi)catechin; and non-anthocyanin phenolics such as caffeic acid, chlorogenic acid, epigallocatechin, ferulic acid, proanthocyanidin C1, and quercetin-glucoside than the control group. This suggests that while the addition of high-concentration composite copigments did not significantly increase the retention of monomeric anthocyanins, it effectively promoted the formation of direct-linked, aldehyde-bridged, and vinyl-bridged anthocyanin-flavanol polymers. These anthocyanin derivatives can increase color depth, and their chemical structures and properties are highly stable, which is beneficial for color retention. At the same time, the addition of complex auxiliary pigments is also beneficial to the retention of other non-anthocyanin phenolic substances, thereby maintaining the auxiliary color effect of anthocyanins, and enhancing the antioxidant capacity of blueberry wine, ultimately improving the color stability of blueberry wine.
[0069] In summary, the composite auxiliary pigment addition scheme of the present invention can effectively improve the color stability of blueberry wine during the aging process and enhance its aging potential.
[0070] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.
Claims
1. A method for brewing blueberry wine to improve color stability, characterized in that: After the fermentation is completed, composite auxiliary pigments are added to the blueberry wine to obtain the blueberry wine; the composite auxiliary pigments include gallic acid, quercetin, myricetin, catechin and epicatechin.
2. The method for brewing blueberry wine with improved color stability according to claim 1, characterized in that: Calculated based on the blueberry wine after fermentation, the concentrations of the components in the composite copigment are: 30-40 mg / L of gallic acid, 5-10 mg / L of quercetin, 20-35 mg / L of myricetin, 10-15 mg / L of catechin, and 30-50 mg / L of epicatechin.
3. The method for brewing blueberry wine with improved color stability according to claim 2, characterized in that: Calculated based on the blueberry wine after fermentation, the concentrations of the components in the composite copigment are: gallic acid 35 mg / L, quercetin 9 mg / L, myricetin 30 mg / L, catechin 14 mg / L, and epicatechin 45 mg / L.
4. A method for brewing blueberry wine with improved color stability according to any one of claims 1 to 3, characterized in that: The fermentation comprises the following steps: mixing blueberry raw materials with winemaking additives, inoculating yeast after maceration to start alcohol fermentation; and supplementing sulfur after the alcohol fermentation is completed to terminate the fermentation.
5. The method for brewing blueberry wine with improved color stability according to claim 4, characterized in that: The winemaking additives include pectinase and potassium metabisulfite.
6. The method for brewing blueberry wine with improved color stability according to claim 4, characterized in that: After terminating the fermentation, nitrogen gas was filled into the fermenter.
7. The method for brewing blueberry wine with improved color stability according to claim 4, characterized in that: The immersion temperature is 10-12° C., and the immersion time is 1-2 days.
8. The method for brewing blueberry wine with improved color stability according to claim 4, characterized in that: The temperature of the alcohol fermentation is 22°C-25°C.
9. The method for brewing blueberry wine with improved color stability according to claim 4, characterized in that: The yeast inoculation concentration is 0.2-0.3g / L.
10. A blueberry wine, characterized in that: Brewing is carried out using the method according to any one of claims 1 to 9.