Method for brewing wine by secondary treatment of high-voltage pulsed electric field

Abstract

The invention belongs to the technical field of fermentation engineering, and particularly relates to a method for brewing grape wine through secondary treatment of a high-voltage pulsed electric field. The preparation method comprises the following steps: crushing grapes, treating the crushed grapes by using the high-voltage pulsed electric field, squeezing to obtain juice, sequentially adding potassium metabisulfite, pectinase and saccharomyces cerevisiae, fermenting, and performing secondary treatment on the fermented wine by using the high-voltage pulsed electric field. The juice yield of the grape pulp treated by the high-voltage pulsed electric field is obviously improved, the chromaticity of the grape wine subjected to secondary treatment by the high-voltage pulsed electric field is obviously improved, and active substance components such as total polyphenol and total flavone are respectively improved by 28.86% and 17.61% compared with those of a sample which is not treated by the high-voltage pulsed electric field; meanwhile, the content of aroma components such as ethyl butyrate, ethyl enanthate and ethyl hexanoate in the wine treated by the high-voltage pulse electric field is obviously increased, and pleasant aroma such as nut aroma, green leaf aroma and fruit aroma is brought to the wine.

Description

Technical Field

[0001] The invention belongs to the technical field of fermentation engineering, and in particular relates to a method for brewing wine by utilizing a high-voltage pulse electric field. Background Art

[0002] Wine is the most consumed fruit wine in the world and has a long brewing history. The winemaking process is the process of fully extracting pigments, nutrients and other substances from grape skins and grape seeds. However, my country's current wine has problems such as insufficient style characteristics, low extraction rate of aroma and color substances, great impact of climate fluctuations on wine quality, and long production cycle. Not only is it difficult to improve the quality, but the production efficiency is also extremely low.

[0003] High-voltage pulsed electric field (PEF) technology is a promising technology developed in recent years. It has been increasingly used in the food industry due to its uniform transmission, short processing time, low heat generation, minimal impact on food nutritional properties, and ability to overcome the adverse effects of food heating or chemical unit operations. High-voltage electric field treatment can also inactivate certain enzymes in food, reducing or even eliminating enzyme activity by disrupting the enzyme's spatial structure, thereby delaying food spoilage and maintaining food sensory quality. Furthermore, because the electric field promotes molecular ionization, it reduces the activation energy required for the reaction, increases the effective collision rate between molecules, and accelerates the rate of chemical reactions in dynamic equilibrium. While accelerating redox, association, and hydrolysis reactions, it also promotes the extraction and diffusion of various compounds in wine storage containers, effectively increasing the dissolution of pigments in wine and shortening wine aging time.

[0004] Chinese Patent Application No. CN201810641031.3 discloses a method for promoting the proliferation and fermentation of brewer's yeast using a high-voltage pulsed electric field. By subjecting the yeast seed liquid to a high-voltage pulsed electric field, the activity of enzymes within the yeast cells is increased, while the expression of genes involved in the glycolysis pathway is boosted. This enhances the yeast's proliferation rate and fermentation activity, shortens the fermentation cycle, and increases alcohol production. This patent applies high-voltage pulsed electric field treatment to the fermenting bacteria, thereby affecting the wine's quality. Chinese Patent Application No. CN201811083634.2 discloses a method for producing red date wine using a pulsed electric field. Red dates are washed and pulped, then subjected to a pulsed electric field treatment before fermentation. This shortens the brewing cycle, increases the total phenol and dry extract content of the wine, and reduces the methanol and fusel oil content. However, this patent only applies pulsed electric field treatment to the red date pulp; it does not perform a secondary pulsed electric field treatment on the fermented wine. Summary of the Invention

[0005] In response to the current problems in my country's wine style, such as the lack of prominent characteristics, low extraction rate of aroma and color substances, and difficulty in eliminating the impact of climate fluctuations on wine quality, the present invention provides a method for brewing wine using secondary treatment with high-voltage pulsed electric field technology. In the pre-treatment stage, the grape pulp is treated with a high-voltage pulsed electric field to increase the juice yield, polyphenols, vitamins, and nutrients in the grapes, and reduce the activity of miscellaneous bacteria; in the post-treatment stage, the wine is treated with a high-voltage pulsed electric field to increase the dissolution of pigments in the wine and shorten the wine aging time.

[0006] A method for brewing wine using a high-voltage pulse electric field secondary treatment comprises the following steps: (1) Crushed grapes.

[0007] (2) The grape pulp was treated with a high-voltage pulsed electric field, and the energy transmission range was set to 5~20 kJ / kg.

[0008] (3) Squeeze the grape pulp to extract the juice and add 50-200 ppm potassium metabisulfite.

[0009] (4) After adding potassium metabisulfite, add 0.5~3 / 10,000 pectinase every 0.5 h.

[0010] (5) Add brewer's yeast at a rate of 2-30,000 of the grape juice weight and ferment at 20-28°C for 5-7 days until the residual sugar content is less than 0.5 g / L.

[0011] (6) After fermentation, the wine is treated with a high-voltage pulsed electric field, and the energy transmission range is set to 5~20 kJ / kg.

[0012] Preferably, the energy transmission range in step (2) of the present invention is set to 8 kJ / kg.

[0013] Preferably, the amount of potassium metabisulfite added in step (3) of the present invention is 100 ppm.

[0014] Preferably, the amount of pectinase added in step (4) of the present invention is 1 / 10,000; Preferably, the amount of brewer's yeast added in step (5) of the present invention is 2.6 / 10,000.

[0015] Preferably, the fermentation temperature in step (5) of the present invention is 24°C; Preferably, the energy transmission range in step (6) of the present invention is set to 14 kJ / kg.

[0016] Beneficial effects This invention uses high-voltage pulsed electric field technology for secondary winemaking. In the pre-treatment stage, grape pulp is treated with a high-voltage pulsed electric field, increasing juice yield, polyphenols, vitamins, and nutrients, while reducing bacterial activity. In the post-treatment stage, the wine is treated with a high-voltage pulsed electric field, increasing pigment dissolution and shortening aging time. The resulting wine has significantly improved flavor quality and active ingredient content. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 Fingerprints of volatile aroma components of Examples and Comparative Examples; Figure 2 PCA plots of volatile aromas of Examples and Comparative Examples (C: Example 1 sample; P1: Example 2 sample; P2: Comparative Example 1 sample). DETAILED DESCRIPTION The present invention is described below by specific embodiments. Unless otherwise specified, the technical means used in the present invention are methods well known to those skilled in the art. In addition, the embodiments should be understood to be illustrative rather than limiting the scope of the present invention, and the spirit and scope of the present invention are limited only by the claims. For those skilled in the art, various changes or modifications to the material components and dosages in these embodiments, without departing from the spirit and scope of the present invention, also fall within the scope of protection of the present invention.

[0018] Example 1 (1) Crushed grapes.

[0019] (2) The grape pulp was squeezed to extract the juice and 100 ppm potassium metabisulfite was added.

[0020] (3) After adding potassium metabisulfite, add 1 / 10,000 pectinase every 0.5 h.

[0021] (4) Add brewer's yeast at a rate of 2.6 / 10,000 of the grape juice weight and ferment at 24°C until the residual sugar content is less than 0.5 g / L.

[0022] Example 2 (1) Crushed grapes.

[0023] (2) The grape pulp was treated with a high-voltage pulsed electric field, and the energy transmission range was set at 12 kJ / kg.

[0024] (3) The grape pulp was squeezed to extract the juice and 100 ppm potassium metabisulfite was added.

[0025] (4) After adding potassium metabisulfite, add 1 / 10,000 pectinase every 0.5 h.

[0026] (5) Add brewer's yeast at a rate of 2.6 / 10,000 of the grape juice weight and ferment at 24°C until the residual sugar content is less than 0.5 g / L.

[0027] (6) After fermentation, the wine was treated with a high-voltage pulsed electric field, and the energy transmission range was set to 12 kJ / kg.

[0028] Comparative Example 1 (1) Crushed grapes.

[0029] (2) The grape pulp was treated with a high-voltage pulsed electric field, and the energy transmission range was set to 8 kJ / kg.

[0030] (3) The grape pulp was squeezed to extract the juice and 100 ppm potassium metabisulfite was added.

[0031] (4) After adding potassium metabisulfite, add 1 / 10,000 pectinase every 0.5 h.

[0032] (5) Add brewer's yeast at a rate of 2.6 / 10,000 of the grape juice weight and ferment at 24°C until the residual sugar content is less than 0.5 g / L.

[0033] (6) After fermentation, the wine was treated with a high-voltage pulsed electric field, and the energy transmission range was set to 14 kJ / kg.

[0034] The juice yield of grapes in the examples and comparative examples, as well as the color value, total polyphenols and total flavonoids contents of the wines were tested. The results are shown in the following table.

[0035] Table 1 Comparison of physical and chemical indicators of examples and comparative examples Group / ingredient content Juice yield Chroma A520 Total polyphenols (mg / g) Total flavonoids (mg / g) Example 1 68.43% 0.964±0.013 771.00±35.94 1.675±0.13 Example 2 73.17% 1.037±0.006 955.17±2.95 1.97±0.02 Comparative Example 1 79.04% 1.204±0.011 993.50±0.59 1.89±0.04

[0036] After testing, it was found that the juice yield of grape pulp treated with high-voltage pulse electric field in the present invention was significantly improved, and the color of wine after secondary treatment with high-voltage pulse electric field was significantly improved. The active substance components such as total polyphenols and total flavonoids were increased by 28.86% and 17.61% respectively compared with the samples without high-voltage pulse electric field treatment.

[0037] The volatile aroma components of the embodiments and comparative examples were tested, and the results were as follows: Figure 1-2 . Figure 1 The volatile aroma component fingerprints of the examples and comparative examples are shown in Figure 2. Figure 2 The PCA diagram of the volatile aroma of the examples and comparative examples is shown in FIG. In the figure, C represents the sample of Example 1, P1 represents the sample of Example 2, and P2 represents the sample of Comparative Example 1.

[0038] Depend on Figure 1 and Figure 2The results show that the volatile flavor components of wines treated with high-voltage pulsed electric fields differ significantly from those without treatment, with PC1 and PC2 accounting for 89% of the differences. The levels of aroma components such as trimethylthiazole, 3-hexenol, hexanol, 5-methyl-3-heptanone, ethyl butyrate, isobutanol, 4-methyl-2-pentanol, ethyl heptanoate, and ethyl hexanoate were significantly increased in wines treated with high-voltage pulsed electric fields, imparting pleasant aromas such as nutty, leafy, and fruity notes.

[0039] In summary, the color and active ingredient content of wine brewed after secondary treatment with high-voltage pulsed electric field are significantly improved, and the composition and content of volatile aroma components are richer. It can not only effectively improve the quality of wine, but also shorten the wine aging cycle, improve production efficiency, and reduce production costs. It has broad application prospects.

Claims

1. A method for brewing wine using a high-voltage pulsed electric field secondary treatment, comprising the following steps: (1) Crushing the grapes; (2) The crushed grape pulp was treated with a high-voltage pulsed electric field, with the energy transmission range set to 5–20 kJ / kg; (3) The grape pulp treated with the high-voltage pulse electric field is squeezed to extract juice, and 50-200 ppm potassium metabisulfite is added; (4) After adding potassium metabisulfite, add 0.5-3 / 10,000 pectinase every 0.5 h; (5) Add 2-3 times the weight of grape juice to brewer's yeast and ferment at 20-28°C for 5-7 days until the residual sugar content is less than 0.5 g / L; (6) After fermentation, the wine is treated with a high-voltage pulsed electric field, and the energy transmission range is set to 5~20 kJ / kg.

2. The method for brewing wine using a high-voltage pulse electric field secondary treatment as claimed in claim 1, characterized in that: The energy transmission range of the high-voltage pulse electric field treatment in step (2) is 8 kJ / kg.

3. The method for brewing wine using a high-voltage pulse electric field secondary treatment as claimed in claim 1, characterized in that: The amount of potassium metabisulfite added in step (3) is 100 ppm.

4. The method for brewing wine using a high-voltage pulsed electric field secondary treatment as claimed in claim 1, characterized in that: The amount of pectinase added in step (4) is 1 / 10,000.

5. The method for brewing wine using a high-voltage pulse electric field secondary treatment as claimed in claim 1, characterized in that: In step (5), the amount of brewer's yeast added is 2.6 / 10,000, and the fermentation temperature is 24°C.

6. The method for brewing wine using a high-voltage pulse electric field secondary treatment as claimed in claim 1, characterized in that: The energy transmission range of the high-voltage pulse electric field treatment in step (6) is 14 kJ / kg.

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