Chinese chestnut flower juice wine and brewing method thereof

Abstract

According to the Chinese chestnut flower juice wine and the brewing method thereof, fen-flavor white spirit is used as a wine base, male Chinese chestnut flowers of West Tong No.7 are used as raw materials, and the Chinese chestnut flower juice wine is brewed by adopting an extraction process. When the alcoholic strength of the wine base is 43% vol, the extraction time is 5.0 h, and the solid-liquid ratio is 20 g / L, the optimal extraction effect is achieved. The contents of active ingredients Cps, Fla and Pph in the liqueur obtained through the process are 300.0 mg / L, 68.8 mg / L and 79.6 mg / L respectively, the contents of amino acids Phe, Tyr, Pro and Asp are 1.0 mg / L or above, and the contents of Val, Glu, Arg, His and Lys are 1.0 mg / L or below. The physicochemical indexes of the liqueur conform to the T / CBJ 9101-2021 standard requirements, and compared with the sensory indexes of a raw wine base, the fullness, persistence, flower fragrance, fruit fragrance and medicine fragrance of the liqueur are obviously enhanced. The Chinese chestnut flower juice wine is rich in raw material resources, is worthy of people and has huge market potential.

Description

Technical Field

[0001] The present invention relates to the technical field of winemaking, in particular to chestnut flower wine and a brewing method thereof. Background Art

[0002] Chestnut flowers, a member of the Fagceae family, have a female-to-male ratio of 1:2,000-2,500 per plant, hence the common term for male chestnut flowers. They are slightly bitter and astringent, mildly warm, non-toxic, and edible. They possess numerous physiological activities, including anti-inflammatory, antioxidant, anti-tumor, anti-fatigue, and antibacterial properties. They contain not only nutrients such as protein, amino acids, and polysaccharides, but also active ingredients such as polyphenols and flavonoids.

[0003] Zunhua chestnuts have a history of over 2,000 years and cover an area of ​​520,000 mu (approximately 1,000 hectares), with Dongling Pearl (No. 7 Xigou) being the most extensively cultivated area. Every year, chestnut blossoms bloom in early June, blanketing the hillsides. After their bloom, the fallen flowers carpet the slopes. To prevent excessive nutrient consumption and maximize chestnut yield, numerous male flowers are often thinned out (retaining only a few male inflorescences at the edge of the canopy, sufficient for pollination) and discarded, resulting in a wasteful resource. To effectively utilize these male flowers, the industry has employed water-bath extraction of their active ingredients using 65% and 50% ethanol solutions, with significant results. Furthermore, the emergence of products such as chestnut flower health wine, chestnut flower beverages, chestnut flower rose wine, and chestnut flower beer has highlighted the edible value of chestnut flowers. However, there have been no reports on the development of chestnut flower wine. Summary of the Invention

[0004] To address the above technical issues, the present invention provides chestnut flower wine and its brewing method. This wine uses a light-fragrance liquor as a base and male chestnut flowers from Xigou No. 7 as raw materials, utilizing an extraction process. The wine's physical and chemical properties meet the requirements of the T / CBJ 9101-2021 standard. Compared to the original base liquor, its sensory properties demonstrate significantly enhanced richness, persistence, and floral, fruity, and medicinal aromas. Chestnut flower wine boasts abundant raw material resources, high value, and enormous market potential.

[0005] To achieve this technical purpose, the present invention adopts the following scheme: In a first aspect, the present invention provides a method for brewing chestnut flower wine, comprising the following steps: S1. Cleaning: Clean the picked male chestnut flowers with water, drain and set aside; S2. Extraction: Place the male chestnut flowers in a liquor base for extraction, gently stir, and let stand; S3, filtration: After the extraction is completed, the leached wine is filtered and stored for future use; S4. Blending: blending the extracted wine and the liquor base, wherein the volume ratio of the extracted wine to the liquor base is 10:1; S5. Stable storage: After the chestnut flower wine passes the test, it is stored for 30 days and then bottled.

[0006] Furthermore, the male chestnut flowers in step S1 are chestnut flowers picked during the early flowering period.

[0007] Zhang Liyan believes that the antioxidant activity and free radical scavenging ability of flavonoid extracts from chestnut male inflorescences at different flowering stages are different, and the order of magnitude is: early flowering > full flowering > late flowering. The chestnut flowers used in this application are male chestnut flowers of Xigou No. 7. According to statistics, the early flowering period of Xigou No. 7 chestnut is from June 1st to 5th each year, the full flowering period is from June 6th to 10th, and the late flowering period is after June 11th. Therefore, the picking time of the raw chestnut flowers used in this application is controlled at the early flowering period of June 1st to 5th, and the picking quantity is based on the principle of "retaining only 5% to 10% of the male flowers at the edge of the crown."

[0008] Furthermore, in step S2, the liquor base is a light-fragrance liquor with an alcohol content of 33% vol~53% vol.

[0009] Preferably, the alcohol content of the wine base is 43% vol.

[0010] Furthermore, the extraction time in step S2 is 0.5 to 6 h.

[0011] Preferably, the extraction time is 5 h.

[0012] Furthermore, the extraction temperature in step S2 is room temperature.

[0013] Polyphenols, one of the main active ingredients in chestnut flowers, are thermally unstable and easily degrade during heat treatment, resulting in a decrease in polyphenol content. Zhou Kui et al. found that heat treatment of chestnuts resulted in a significant decrease in polyphenol content (P < 0.05), with losses ranging from 19.86% to 60.29%. They further confirmed that steaming resulted in significantly greater polyphenol losses than microwave and baking treatments (P < 0.05). Therefore, this study used a room-temperature extraction process for chestnut flowers to avoid unnecessary "heat loss" of polyphenols.

[0014] Furthermore, in step S2, the material-liquid ratio is 5-30 g / L.

[0015] Preferably, the solid-liquid ratio is 20 g / L.

[0016] On the other hand, the present invention provides a chestnut flower wine obtained by the above brewing method.

[0017] Compared with the prior art, the present invention has the following beneficial effects: The present invention discloses a chestnut flower wine and a brewing method thereof. The wine is brewed using a light-fragrance liquor as a base and Xigou No. 7 male chestnut flowers as raw materials through an extraction process. The wine obtained using this process contains active ingredients: Cps, Fla, and Pph, at contents of 300.0 mg / L, 68.8 mg / L, and 79.6 mg / L, respectively. The amino acids: Phe, Tyr, Pro, and Asp, contain contents above 1.0 mg / L, and Val, Glu, Arg, His, and Lys, at contents below 1.0 mg / L. The physical and chemical indicators of the wine meet the requirements of the T / CBJ9101-2021 standard. Compared with the original base wine, the sensory indicators show significantly enhanced richness, persistence, floral aroma, fruity aroma, and medicinal aroma. Chestnut flower wine has abundant raw material resources, high value, and enormous market potential. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 This is a flow chart of the brewing process of chestnut flower wine in an embodiment of the present invention; Figure 2 This is a combined graph showing changes in the content of some active ingredients in chestnut flower wine and the sensory scores of the wine body as a function of the alcohol content of the wine base; Figure 3 This is a combined graph showing changes in the content of active ingredients in chestnut flower wine as a function of extraction time in an embodiment of the present invention; Figure 4 This is a combined graph showing changes in the content of active ingredients in the chestnut flower wine as a function of the material-liquid ratio in the embodiment of the present invention; Figure 5 This is a bar chart showing the contents of some amino acids in chestnut flower wine according to an embodiment of the present invention; Figure 6 This is a radar chart for comparative analysis of the sensory properties of the wine base and the liquor before and after immersion in an embodiment of the present invention. DETAILED DESCRIPTION

[0019] In order to fully understand the purpose, features and effects of the present invention, the present invention is described in detail through the following specific embodiments, but the present invention is not limited thereto.

[0020] First, the materials, reagents, instrumental analysis methods, etc. used in this application are described.

[0021] (1) Materials: Aventurine Pearl (Xigou No. 7) male chestnut flower, locally grown and produced in Zunhua; Fenxiang-type liquor, Fenxiang-type Daqu liquor, produced by Tangshan Shangheyuan Liquor Co., Ltd.

[0022] (2) Chemical reagents: Methanol (≥99.5%), Sigma tert-amyl alcohol (≥99%), Sigma-Aldrich Folin-Schwachka reagent, Sigma-Aldrich gallic acid standard, Sigma-Aldrich amino acid mixed standard solution, phenol, and rutin were all produced by Shanghai MacLean Biochemical Technology Co., Ltd.; ethanol (GC) was produced by Shanghai Linen Technology Development Co., Ltd.; aluminum nitrate [Al(NO3)3•9H2O], potassium acetate (CH3COOK), and sodium carbonate were produced by Shanghai Hushi Laboratory Equipment Co., Ltd.

[0023] (3) Instruments: A heidolph Hei-VAP Advantage rotary evaporator was provided by Degent Technology Co., Ltd.; an Anton Paar DMA density meter (5000M) was provided by Suzhou Sainz Instrument Co., Ltd.; a METTLER TOLEDO analytical balance (XSE204) was provided by Mettler Toledo GmbH; a Shimadzu GC2030 gas chromatograph and a Shimadzu UV-2600 spectrophotometer were both provided by Shanghai Shanfu Electronic Technology Co., Ltd.; and an AB 4500 ultra-performance liquid chromatography-triple quadrupole tandem mass spectrometer (UPLC-MS / MS) was provided by Beijing Maisi Xianghe Instrument Technology Co., Ltd.

[0024] (4) Equipment: The cleaning pool is made of 304 stainless steel (length × width × height = 1.22m × 1.22m × 0.82m), produced by Jiangsu Xindaneng Thermal Energy Environmental Protection Technology Co., Ltd.

[0025] 1m 3 The ceramic jars are produced by Sichuan Rongxian Donghui Ceramics Co., Ltd.; the 20T stainless steel wine storage tanks, 5T stainless steel extraction tanks, and 10T stainless steel blending tanks are all produced by Langfang Dacheng County Hongsheng Steel and Aluminum Container Co., Ltd.

[0026] CCGL-GZT plate-type diatomaceous earth filter, CCGL-BA security filter, wine pump, CCGL reverse osmosis pure water equipment are all produced by Tianjin Great Wall Filtration Equipment Co., Ltd.

[0027] (5) Analytical methods: Chestnut flowers were placed in Qingxiang Daqu liquor, and the liquor obtained after extraction was tested for the following components: Flavonoids: Follow SN / T 4592-2016, Determination of Total Flavonoids in Food for Export. Absorbance was measured at a wavelength of λ = 420 nm (calculated as rutin).

[0028] Polyphenols: Follow SN / T 5658.3-2023, Distilled Spirits Quality Identification Methods, Part 3: Determination of Total Polyphenols (Spectrophotometric Method). Determine total polyphenols (calculated as gallic acid) at a wavelength of λ = 760 nm.

[0029] Crude polysaccharides: Follow SN / T 4260-2015, Determination of Crude Polysaccharides in Foods of Plant Origin for Export, using the phenol-sulfuric acid method. Extract the chestnut flower sample in light-flavor liquor, filter, and set aside. Measure the absorbance of the chestnut flower solution and chestnut flower liquor at a wavelength of λ = 490 nm.

[0030] Amino acids: Refer to the determination method of 16 free amino acids in wine, implement standard T / NAIA 0196-2023, liquid chromatography-tandem mass spectrometry.

[0031] Alcohol content: Measured according to GB 5009.225-2023, Method 4, Digital Densitometer Method; Methanol determination method: GB 5009.266-2016. Other relevant indicators of chestnut flower wine: Refer to China Alcoholic Drinks Association Liquor Group Standard T / CBJ 9101-2021.

[0032] (6) Data processing WPS office 2024 (19302) 32-bit version spreadsheet software was used to analyze the extraction data of active ingredients (the average value of the test data of three experimental samples), and to draw relevant combination graphs and bar charts. The quantitative descriptive analysis (QDA) method was used to conduct sensory analysis of the relevant wine body using a nine-point scale, and a relevant radar chart was drawn.

[0033] See also Figure 1 The present invention provides a method for brewing chestnut flower wine, comprising the following steps: S1. Washing: Wash the picked male chestnut flowers with water, drain and set aside; wherein the washing water is softened water; S2. Extraction: Place the cleaned male chestnut flowers in a liquor base (light-flavor liquor, 33% vol-53% vol), gently stir, and allow to stand for 0.5-6 h at room temperature, with a solid-liquid ratio of 5-30 g / L. The extraction process is carried out in a ceramic jar, and the color changes of the chestnut flowers are observed to control the extraction time. S3, filtration: After the extraction is completed, the leached wine is filtered and stored for future use; S4. Blending: blending the extracted wine and the liquor base, wherein the volume ratio of the extracted wine to the liquor base is 10:1; S5. Stable storage: After the chestnut flower wine passes the test, it is stored for 30 days and then bottled. Examples 1 to 5

[0034] Examples 1 to 5 discuss the effect of base alcohol content on the content of some active ingredients in the extracted wine and the changes in the sensory score of the wine body with the base alcohol content.

[0035] The primary factors determining the maximum alcohol content of a base wine stem from two aspects: first, ease of drinking and meeting sensory requirements (the sensory scores are based on a 100-point scale: color 10 points; aroma 30 points; flavor 50 points; and style 10 points); and second, facilitating the effective extraction of active ingredients such as crude polysaccharides (Cps.), flavonoids (Fla.), and polyphenols (Pph.). Based on these factors, this application sets the base wine alcohol content (ABV.) range to: ABV∈[33, 53]%vol, extraction at room temperature, extraction time of 4.0 h, and a solid-to-liquid ratio of 15 g / L. Specific parameters are shown in Table 1.

[0036] The content of some active ingredients in chestnut flower wine was analyzed and the wine was scored by sensory evaluation. Figure 2 shown.

[0037] Table 1

[0038] Depend on Figure 2 It can be seen that due to the strong water solubility of Cps, its extraction amount decreases with increasing alcohol content. In the low alcohol content range of ABV∈[33,43]%vol, the extraction amount of Cps is absolutely dominant, significantly higher than other active ingredients, and shows a slow downward trend within this range, with a sharp drop above 48%vol. Fla and Pph are highly soluble in alcohol, and their extraction amounts increase with rising alcohol content. When ABV∈[33,38]%vol, their content is relatively low, with a significant increase at 43%vol, and a slow increase at ABV∈[48,53]%vol. The sensory score first increases and then decreases with increasing alcohol content, with a "convex" curve, reaching a peak at 43%vol. The appearance and color of the wine are normal, the aromas are relatively harmonious, and the wine body is relatively complete, with the distinct style of this product. Therefore, this application selects 43%vol of light-fragrant Daqu wine as the base wine for chestnut flower dew wine. Examples 6 to 16

[0039] Examples 6-16 and Example 3 discuss the effect of extraction time on the content of active ingredients in chestnut flower wine. Chestnut flowers in their early flowering stage were extracted at room temperature using 43% vol alcohol base (material-liquid ratio 15 g / L). Specific parameter settings are shown in Table 2. The content of active ingredients in chestnut flower wine changes over time as shown in Table 2. Figure 3 shown.

[0040] Table 2

[0041] Depend on Figure 3The contents of the three active ingredients (Cps, Fla, and Pph) in chestnut flower wine increase with extraction time (Et). When Et∈[0.5, 2.0] h, the three increase slowly; when Et∈[2.5, 4.0] h, the increase is larger; and when Et∈[4.5, 6.0] h, the rise is slower, with the curves tending to stabilize. The optimal extraction effect is achieved at Et=5.0 h, at which point the chestnut flower color changes from its original yellow-green to light brown. Examples 17 to 21

[0042] Examples 17-21 and Example 14 discuss the effect of the material-liquid ratio during the extraction process on the content of active ingredients in chestnut flower wine. Chestnut flowers were extracted with a 43% vol liquor base at different ratios for 5.0 h. The specific parameter settings are shown in Table 3. The extraction amount of the active ingredients varied accordingly. Figure 4 shown.

[0043] Table 3

[0044] Depend on Figure 4 It can be seen that the content of the three major active ingredients in chestnut flower wine increases with the material-to-solvent ratio (Rms). When Rms ∈ [5, 15] g / L, the active ingredient content increases significantly, with the more water-soluble Cps showing a strong advantage. When Rms ∈ [20, 30] g / L, the content slowly rises and then remains essentially flat, indicating that the wine base is essentially saturated with the active ingredients. Therefore, Rms = 20 g / L is the optimal material-to-solvent ratio for this experiment. Under these conditions (Example 19, wine base alcohol content 43% vol, extraction time 5 h, material-to-solvent ratio 20 g / L), the active ingredient contents of Cps, Fla, and Pph were 300.0 mg / L, 68.8 mg / L, and 79.6 mg / L, respectively.

[0045] Amino acids in chestnut flower wine are also important components of its active ingredients. The chestnut flower wine of Example 19 (alcohol content 43% vol, extraction time 5 h, material-liquid ratio 20 g / L) was tested. The following amino acids were detected in the wine: phenylalanine (Phe), tyrosine (Tyr), valine (Val), serine (Ser), proline (Pro), glutamic acid (Glu), arginine (Arg), lysine (Lys), histidine (His), aspartic acid (Asp), etc. Their contents are as follows: Figure 5 shown.

[0046] Depend on Figure 5The levels of Phe, Tyr, Pro, and Asp in the wine were above 1.0 mg / L, while those of Val, Glu, Arg, His, and Lys were below 1.0 mg / L. Other amino acids, such as isoleucine (Lle), leucine (Leu), methionine (Met), glycine (Gly), alanine (Ala), and threonine (Thr), were not detected.

[0047] Yu Shaofu and others believe that fruit tree pollen is a "concentrated body of protein and amino acids," with Pro content, in particular, being closely linked to pollen's germination and fertilization abilities. Glu reacts with blood ammonia to form glutamine, which can neutralize the toxic effects of ammonia during metabolism, prevent and treat hepatic coma, and protect the liver. Arg can lower blood pressure, relax vascular smooth muscle, repair the endothelium, promote sperm formation, increase sperm motility, and improve male sexual desire and reproductive function. Asp regulates brain and nerve metabolism, among other functions.

[0048] The five degrees (purity, softness, harmony, fullness and persistence) and five flavors (fragrance, mellowness, floral fragrance, fruity fragrance and medicinal fragrance) of the liquor base before soaking and the chestnut flower dew wine of Example 19 were subjected to sensory comparison analysis. The results are as follows: Figure 6 shown.

[0049] Depend on Figure 6 The base liquor used in this experiment (a light-fragrance baijiu) exhibits excellent purity, softness, harmony, and a delicate, mellow aroma. The resulting liquor, after extraction, exhibits significantly enhanced richness, persistence, and floral, fruity, and medicinal aromas. Gao Yaqin believes that the volatile oil composition of chestnut blossoms is complex, with high concentrations of certain components, such as α-methylmethanol, benzyl alcohol, phenylethyl alcohol, and acetophenone, representing key hallmarks of floral aroma. She further suggests that the distinctive aroma of chestnut blossoms is due to nonanal compounds. Liang Jianlan et al. also believe that ketones, alcohols, esters, and terpenes are key compounds in the aroma of chestnut blossoms, with α-farnesene and caryophyllene being the characteristic aroma compounds of chestnut blossoms. These aroma compounds play a crucial role in enhancing the sensory quality of the liquor. In particular, they note that the volatile aroma components all contain a certain amount of ethyl acetate, which aligns with the core aroma of the light-fragrance base liquor.

[0050] In summary, male chestnut flowers from Xigou No. 7 in their early flowering stage were the optimal raw material for this application. The optimal extraction process, using 43% vol of light-fragrant liquor as the base, at room temperature, was the most suitable. The optimal extraction effect was achieved when the extraction time Et = 5.0 h and the material-liquid ratio Rms = 20 g / L. The resulting active ingredients, Cps, Fla, and Pph, reached levels of 300.0 mg / L, 68.8 mg / L, and 79.6 mg / L, respectively. The levels of some of the amino acids Phe, Tyr, Pro, and Asp obtained from the extraction were all above 1.0 mg / L.

[0051] The aroma compounds extracted simultaneously with the active ingredients are crucial for enhancing the sensory properties of male chestnut flower wine, achieving ideal levels of body and aroma. Testing confirmed that its physical and chemical properties meet the requirements of the group standard for liquor, T / CBJ 9101-2021, and its hygiene indicators comply with GB 2760.

[0052] Finally, it should be noted that the above-listed embodiments are merely preferred embodiments of the present invention. Of course, those skilled in the art may make changes and modifications to the present invention. If these modifications and variations fall within the scope of the claims of the present invention and their equivalents, they should be considered to be within the scope of protection of the present invention.

Claims

1. A method for brewing chestnut flower wine, characterized in that: The following steps are involved: S1. Cleaning: Clean the picked male chestnut flowers with water, drain and set aside; S2. Extraction: Place the male chestnut flowers in a liquor base for extraction, gently stir, and let stand; S3, filtration: After the extraction is completed, the leached wine is filtered and stored for future use; S4. Blending: blending the extracted wine and the liquor base, wherein the volume ratio of the extracted wine to the liquor base is 10:1; S5. Stable storage: After the chestnut flower wine passes the test, it is stored for 30 days and then bottled.

2. The brewing method of chestnut flower wine according to claim 1, characterized in that: The male chestnut flowers in step S1 are chestnut flowers picked during the early flowering period.

3. The brewing method of chestnut flower wine according to claim 1, characterized in that: In step S2, the liquor base is a light-fragrance liquor with an alcohol content of 33% vol to 53% vol.

4. The brewing method of chestnut flower wine according to claim 1, characterized in that: The extraction time in step S2 is 0.5 to 6 h.

5. The brewing method of chestnut flower wine according to claim 1, characterized in that: The extraction temperature in step S2 is room temperature.

6. The brewing method of chestnut flower wine according to claim 1, characterized in that: The material-liquid ratio in step S2 is 5-30 g / L.

7. A chestnut flower wine, characterized by: Obtained according to the brewing method according to any one of claims 1 to 6.

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