Processing method for protecting color and stabilizing quality of soaking type waxberry wine

Abstract

The invention discloses a processing method for protecting color and stabilizing quality of soaking type waxberry wine, and belongs to the field of fruit wine processing. Aiming at the technical problems of rapid anthocyanin, deterioration of wine color, serious precipitation and the like in the storage process of the existing waxberry wine, the invention utilizes a single color fixative system of sodium pyrosulfite, disodium ethylene diamine tetraacetate and vitamin C and a synergistic scheme thereof to protect the color and stabilize the quality of the soaking type waxberry wine. According to the compound system disclosed by the invention, through an anti-oxidation synergistic effect, the use amount of the color fixative is reduced, the wine body stability of the waxberry wine is improved, the color deterioration of the waxberry wine is relieved, and precipitation is inhibited. The method is easy and convenient to operate, wide in raw material source, low in cost and suitable for large-scale production and application, and a reliable technical solution is provided for improving the market competitiveness of traditional waxberry infused wine products.

Description

Technical Field

[0001] The invention belongs to the technical field of fruit wine processing, and particularly relates to a processing method for soaked bayberry wine with color protection and quality stabilization. Background Art

[0002] Bayberry, with its vibrant color, unique flavor, and rich nutritional profile, has high commercial and nutritional value and is widely favored by consumers. Bayberry is rich in minerals such as potassium, phosphorus, and calcium, as well as dietary fiber, vitamins, and other nutrients. Its characteristic colorants are primarily anthocyanidins, of which cyanidin-3-O-glucoside is the predominant component, accounting for over 95% of the total pigment in bayberry. This natural pigment, with strong antioxidant properties, has potential benefits for human health. Making bayberry wine is a traditional way to process fresh bayberry fruit. Moderate consumption of this wine has the benefits of relieving summer heat, relieving greasiness, promoting salivation and relieving coughs, aiding digestion, and stopping diarrhea, making it a popular medicinal food.

[0003] However, practice has shown that soaked bayberry wine often experiences severe color deterioration and precipitation during storage, reducing its economic and edible value. The browning of bayberry wine is likely related to the degradation of anthocyanins and phenols, which are abundant in the wine. Anthocyanins, lacking an electron, are susceptible to attack by reactive oxygen species or free electrons, making them inherently unstable.

[0004] Studies have shown that high pH, ​​low temperature, and light can all destabilize anthocyanins. Because bayberry wine's color is extremely unstable, it suffers from serious fading and precipitation problems during storage, hindering the development and consumption of infused bayberry wine.

[0005] Therefore, it is urgent to carry out research on color protection of soaked bayberry wine to delay its color deterioration and precipitation during storage. Summary of the Invention

[0006] The purpose of this section is to summarize some aspects of embodiments of the present invention and to briefly introduce some preferred embodiments.

[0007] In view of the above problems and / or the problems existing in the prior art, the present invention is proposed.

[0008] Therefore, the purpose of the present invention is to overcome the deficiencies in the prior art and provide a processing method for soaking bayberry wine with color protection and quality stabilization.

[0009] In order to solve the above technical problems, the present invention provides the following technical solutions: a method for processing immersion-type bayberry wine to protect color and stabilize quality, comprising:

[0010] Adding a color protection system to the soaked bayberry wine;

[0011] The color protection system is composed of one or more of sodium metabisulfite, disodium edetate and vitamin C.

[0012] As a preferred embodiment of the processing method of the present invention, the addition amount of the sodium metabisulfite single system is 0.03-0.37 g / L bayberry wine.

[0013] As a preferred embodiment of the processing method of the present invention, the addition amount of the single system of disodium EDTA is 0.003-0.03 g / L bayberry wine.

[0014] As a preferred embodiment of the processing method of the present invention, the addition amount of the single vitamin C system is 0.01-1.0 g / L bayberry wine.

[0015] As a preferred embodiment of the processing method of the present invention, the color protection system is composed of sodium metabisulfite and vitamin C, wherein the addition amount of sodium metabisulfite is 0.03-0.1 g / L bayberry wine, and the addition amount of vitamin C is 0.01-0.1 g / L bayberry wine.

[0016] As a preferred embodiment of the processing method of the present invention, the preparation method of bayberry wine comprises:

[0017] Soak fresh bayberry fruit in fragrant liquor for 80 to 120 days;

[0018] Among them, the mass volume ratio of fresh bayberry fruit to light-fragrance liquor is 1:1 in g:mL.

[0019] As a preferred embodiment of the processing method of the present invention, the sugar content of the fresh bayberry fruit is 10-15%.

[0020] As a preferred embodiment of the processing method of the present invention, the alcohol content of the brewed base wine is 50-60% vol.

[0021] As a preferred embodiment of the processing method of the present invention, the alcohol content of the wine after soaking is 15-30% vol.

[0022] As a preferred embodiment of the processing method of the present invention, the sugar content of the wine after soaking is 30-45%.

[0023] Beneficial effects of the present invention:

[0024] (1) The present invention adopts sodium metabisulfite, disodium edetate and vitamin C as color preservatives, which can reduce the degradation rate of anthocyanins in the soaked bayberry wine during storage and improve the stability of the bayberry wine.

[0025] (2) The present invention adopts a synergistic and complementary combination of sodium metabisulfite and vitamin C, which can significantly reduce the amount of color preservative used compared to a single color preservative solution, meeting the market expectation of reducing the amount of additives used. At the same time, it can improve the color and system stability of the soaked bayberry wine and alleviate the occurrence of bayberry wine discoloration and precipitation during storage.

[0026] (3) The vitamin C added in the present invention gives the bayberry wine additional nutritional value and has an antioxidant effect. Its efficacy includes promoting steroid metabolism, lowering serum cholesterol, promoting the absorption of iron by the human intestine, and maintaining the health of human skin, mucous membranes, teeth and bones.

[0027] (4) The present invention is simple to operate, easy to control, highly operable, and has a wide range of color-protecting agents, making it suitable for industrial production. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for describing the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. Those skilled in the art can also derive other drawings based on these drawings without inventive effort. Among them:

[0029] Figure 1 Observation diagram of the appearance of bayberry wine in Examples 1-3 and Comparative Example 1 during storage.

[0030] Figure 2 This is a graph showing the changes in color parameters of bayberry wine during storage in Examples 1-3 and Comparative Example 1 of the present invention.

[0031] Figure 3 This is a graph showing the turbidity changes of bayberry wine during storage in Examples 1-3 and Comparative Example 1 of the present invention.

[0032] Figure 4 This is a graph showing changes in anthocyanin content during storage of bayberry wine in Examples 1-3 and Comparative Example 1 of the present invention.

[0033] Figure 5 These are appearance observations of the bayberry wines of Examples 4-5 and Comparative Examples 2-7 during storage.

[0034] Figure 6 This is a graph showing the changes in color parameters of bayberry wine during storage in Examples 4-5 and Comparative Examples 2-7 of the present invention.

[0035] Figure 7 The turbidity change diagram of the bayberry wine in Examples 4-5 and Comparative Examples 2-7 during storage is shown in FIG.

[0036] Figure 8This is a graph showing changes in anthocyanin content during storage of bayberry wine in Examples 4-5 and Comparative Examples 2-7 of the present invention. DETAILED DESCRIPTION

[0037] In order to make the above-mentioned objects, features and advantages of the present invention more clearly understood, the following describes the specific embodiments of the present invention in detail in conjunction with the examples in the specification. The raw materials in the present invention are all common commercial products.

[0038] Example 1

[0039] (1) Using 53% vol of Wuliang Qingxiang Baijiu as base liquor and mature bayberry as fresh fruit (bayberry sugar content is 13%), the base liquor and the bayberry fresh fruit are brewed at a ratio of 1:1 (m / v), and the brewing period is 90 days. After the end, the brewed bayberry wine with a total sugar content of 33% and an alcohol content of 19% vol is obtained by blending;

[0040] (2) The bayberry wine was divided into sealed transparent glass bottles, and 0.0325, 0.075, 0.15, and 0.3 g / L of sodium metabisulfite were added, respectively. The addition amount above 0.3 g / L would cause the color of the wine to fade significantly, which is not discussed in detail in the examples.

[0041] (3) The packaged bayberry wine was stored in an expandable test chamber at 30°C and 12.5klx light intensity for accelerated destruction test.

[0042] Example 2

[0043] (1) Using 53% vol of Wuliang Qingxiang Baijiu as base liquor and mature bayberry as fresh fruit (bayberry sugar content is 13%), the base liquor and the bayberry fresh fruit are brewed at a ratio of 1:1 (m / v), and the brewing period is 90 days. After the end, the brewed bayberry wine with a total sugar content of 33% and an alcohol content of 19% vol is obtained by blending;

[0044] (2) The bayberry wine was divided into sealed transparent glass bottles, and 0.00325, 0.0075, 0.015, and 0.03 g / L of disodium edetate were added respectively;

[0045] (3) The packaged bayberry wine was stored in an expandable test chamber at 30°C and 12.5klx light intensity for accelerated destruction test.

[0046] Example 3

[0047] (1) Using 53% vol of Wuliang Qingxiang Baijiu as base liquor and mature bayberry as fresh fruit (bayberry sugar content is 13%), the base liquor and the bayberry fresh fruit are brewed at a ratio of 1:1 (m / v), and the brewing period is 90 days. After the end, the brewed bayberry wine with a total sugar content of 33% and an alcohol content of 19% vol is obtained by blending;

[0048] (2) The bayberry wine was divided into sealed transparent glass bottles, and 0.0125, 0.025, 0.05, and 0.1 g / L of vitamin C were added, respectively. The addition of more than 0.1 g / L will increase the acidity of the wine, which is not discussed in detail in the examples;

[0049] (3) The packaged bayberry wine was stored in an expandable test chamber at 30°C and 12.5klx light intensity for accelerated destruction test.

[0050] Comparative Example 1

[0051] Compared with Example 1-3, the difference is that no color retaining agent is added, and the steps are as follows:

[0052] (1) Using 53% vol of Wuliang Qingxiang Baijiu as base liquor and mature bayberry as fresh fruit (bayberry sugar content is 13%), the base liquor and the bayberry fresh fruit are brewed at a ratio of 1:1 (m / v), and the brewing period is 90 days. After the end, the brewed bayberry wine with a total sugar content of 33% and an alcohol content of 19% vol is obtained by blending;

[0053] (2) The bayberry wine was packaged in transparent glass bottles and stored in an expandable test chamber at 30°C and 12.5klx light for accelerated destruction test.

[0054] The key characterization indicators of color change and turbidity of the bayberry wine involved in Examples 1-3 and Comparative Example 1 were measured, and the measurement method was as follows:

[0055] Chromatic Aberration:

[0056] The color difference values ​​(CIELab values) were measured using a spectrocolorimeter (TS20, Shenzhen, China) in the transmission mode. The L* (lightness), a* (redness), and b* (yellowness) values ​​of the samples were measured in the same environment and repeated three times.

[0057] Turbidity:

[0058] The turbidity value was measured using a portable turbidity meter (STZ-A1, Wuxi, China). 5 mL of bayberry wine sample was diluted 4x with 15 mL of distilled water, and the measurement was repeated three times for each sample.

[0059] Anthocyanins:

[0060] Total anthocyanins were determined using the pH differential method. pH 1.0 buffer was prepared as follows: dissolve 30.2 g potassium chloride in 900 mL water, add 9 mL hydrochloric acid, adjust the pH to 1.0 with 6 M hydrochloric acid, and finally bring the volume to 1 L. pH 4.5 buffer was prepared as follows: dissolve 18 g sodium acetate in 900 mL water, add 9.8 mL acetic acid, adjust the pH to 4.5 with acetic acid, and finally bring the volume to 1 L.

[0061] Take 1 mL of pH 1.0 and pH 4.5 buffer solutions into tubes A and B, respectively, add 1 mL of bayberry wine sample to each, mix thoroughly, and let stand for 15 minutes. Measure the absorbance at wavelengths of 510 nm and 700 nm, respectively. The formula for calculating total anthocyanin content is as follows:

[0062]

[0063] A=(A 520nm -A 700nm ) pH1.0 -(A 520nm -A 700nm ) pH4.5

[0064] Wherein: Ch represents the content of total anthocyanins, mg / L; MW: relative molecular weight of cyanidin-3-glucoside, 449.2; DF: dilution factor, 2 times; ε: molar extinction coefficient of cyanidin-3-glucoside, 26900; L: optical path length of the cuvette, 0.5 cm.

[0065] The following tests were conducted on the key characterization indicators of color change and turbidity of the bayberry wine in Examples 1-3 of the present invention and Comparative Example 1, and the results are as follows:

[0066] like Figure 1 As shown, with extended storage, soaked bayberry wine exhibits significant quality deterioration: the wine's color fades to pale yellow or develops a brownish-yellow precipitate. Experimental results indicate that sodium metabisulfite, disodium EDTA, and vitamin C all have color-protecting effects when used alone. Bayberry wine without color-protecting agents exhibited precipitation after 3 days of storage under light. High concentrations of sodium metabisulfite were particularly effective in inhibiting precipitation. Bayberry wine supplemented with 0.3 g / L sodium metabisulfite showed no precipitation after 12 days of storage, but exhibited significant discoloration. In contrast, a lower concentration (0.075 g / L) of sodium metabisulfite exhibited only a small amount of precipitation after 9 days of storage under light, with no noticeable color change. Disodium EDTA and vitamin C were less effective in improving bayberry wine stability than sodium metabisulfite. All concentrations of disodium EDTA and vitamin C exhibited precipitation after 9 days of storage, but without significant discoloration.

[0067] The color parameters of bayberry wine after 12 days of storage are as follows Figure 2As shown in the CIELab color system, L* represents the brightness of bayberry wine, a* represents the redness, and b* represents the yellowness. With increasing storage time, the changes in brightness and redness generally decrease, and the brightness, redness, and yellowness values ​​are all directly proportional to the concentration of each color preservative. Bayberry wine supplemented with 0.3 g / L sodium metabisulfite showed a gradual increase in brightness after 6 days of storage, reaching 27.19 at the end of storage. This is consistent with the observed image results, indicating that high concentrations of sodium metabisulfite cause the bayberry wine to fade. These results indicate that high concentrations of sodium metabisulfite, disodium EDTA, and vitamin C can effectively inhibit the browning of bayberry wine, slow the decrease in brightness and redness, and maintain the stability of its color.

[0068] like Figure 3 As shown, with extended storage, bayberry wine developed precipitation and became turbid, with suspended particles agglomerating, leading to a decrease in light transmittance. The turbidity changes were consistent with the overall trend observed in the appearance observations. Compared to day 0, the turbidity of bayberry wine without color preservatives increased by as much as 3012.80% after 12 days of storage. The turbidity of the bayberry wines in the 0.03 g / L disodium EDTA and 0.1 g / L vitamin C groups increased by 2201.65% and 2799.17%, respectively, after 12 days of storage. However, the turbidity of the bayberry wine in the 0.3 g / L sodium metabisulfite group increased by only 291.83%. Therefore, high concentrations of sodium metabisulfite, disodium EDTA, and vitamin C all effectively inhibited precipitation in bayberry wine, with sodium metabisulfite being particularly effective.

[0069] Anthocyanin is an important component that affects the color and antioxidant activity of bayberry wine. It is easily affected by light, and its stability is crucial to the quality of the wine. Figure 4 As shown in the results, the anthocyanin reduction rate in bayberry wine without color preservatives was the highest at 89.36% after 12 days of storage, while the anthocyanin reduction rate in the 0.3 g / L sodium metabisulfite group was the lowest at 55.94%. Compared with bayberry wine without color preservatives, sodium metabisulfite, disodium EDTA, and vitamin C all effectively delayed the degradation of anthocyanins in soaked bayberry wine.

[0070] In summary, sodium metabisulfite, disodium EDTA, and vitamin C can all effectively protect the color of infused bayberry wine, and the effect is proportional to the amount added. Sodium metabisulfite is more effective at stabilizing the quality of infused bayberry wine than disodium EDTA and vitamin C. However, high concentrations of sodium metabisulfite can cause the wine to discolor, affecting its appearance and quality.

[0071] Based on this, in order to further improve the overall effect of color protection and quality stabilization and reduce the amount of color protection additives used, sodium metabisulfite is used as the main color protection agent, and vitamin C and / or disodium edetate are used as auxiliary color protection agents for multiple compounding. The goal is to reduce the amount of the main color protection agent by more than 50% compared with the amount added in the single color protection preferred solution, thereby reducing the impact of sodium metabisulfite on the fading of the wine body and inhibiting the increase in wine turbidity and the formation of precipitation.

[0072] Example 4

[0073] (1) Using 53% vol of Wuliang Qingxiang liquor as base liquor and mature bayberry as fresh fruit (bayberry sugar content is 12%), the base liquor and the bayberry fresh fruit are brewed at a ratio of 1:1 (m / v) for 90 days, and after the brewing period, a brewed bayberry wine with a total sugar content of 32% and an alcohol content of 16% vol is obtained after blending;

[0074] (2) The bayberry wine was divided into sealed transparent glass bottles, and 0.075 g / L sodium metabisulfite and 0.025 g / L vitamin C were added thereto;

[0075] (3) The packaged bayberry wine was stored in an expandable test chamber at 30°C and 12.5klx light intensity for accelerated destruction test.

[0076] Example 5

[0077] (1) Using 53% vol of Wuliang Qingxiang liquor as base liquor and mature bayberry as fresh fruit (bayberry sugar content is 12%), the base liquor and the bayberry fresh fruit are brewed at a ratio of 1:1 (m / v) for 90 days, and after the brewing period, a brewed bayberry wine with a total sugar content of 32% and an alcohol content of 16% vol is obtained after blending;

[0078] (2) The bayberry wine was divided into sealed transparent glass bottles, and 0.075 g / L sodium metabisulfite and 0.05 g / L vitamin C were added thereto;

[0079] (3) The packaged bayberry wine was stored in an expandable test chamber at 30°C and 12.5klx light intensity for accelerated destruction test.

[0080] Comparative Example 2

[0081] Compared with Example 4-5, the difference is that no color retaining agent is added, and the steps are as follows:

[0082] (1) Using 53% vol of Wuliang Qingxiang liquor as base liquor and mature bayberry as fresh fruit (bayberry sugar content is 12%), the base liquor and the bayberry fresh fruit are brewed at a ratio of 1:1 (m / v) for 90 days, and after the brewing period, a brewed bayberry wine with a total sugar content of 32% and an alcohol content of 16% vol is obtained after blending;

[0083] (2) The bayberry wine was divided into sealed transparent glass bottles, and the divided bayberry wine was stored in an expandable test chamber at 30°C and 12.5klx light for accelerated destruction test.

[0084] Comparative Example 3

[0085] (1) Using 53% vol of Wuliang Qingxiang liquor as base liquor and mature bayberry as fresh fruit (bayberry sugar content is 12%), the base liquor and the bayberry fresh fruit are brewed at a ratio of 1:1 (m / v) for 90 days, and after the brewing period, a brewed bayberry wine with a total sugar content of 32% and an alcohol content of 16% vol is obtained after blending;

[0086] (2) The bayberry wine was divided into sealed transparent glass bottles, and 0.075 g / L sodium metabisulfite and 0.0075 g / L disodium EDTA were added thereto;

[0087] (3) The packaged bayberry wine was stored in an expandable test chamber at 30°C and 12.5klx light intensity for accelerated destruction test.

[0088] Comparative Example 4

[0089] (1) Using 53% vol of Wuliang Qingxiang liquor as base liquor and mature bayberry as fresh fruit (bayberry sugar content is 12%), the base liquor and the bayberry fresh fruit are brewed at a ratio of 1:1 (m / v) for 90 days, and after the brewing period, a brewed bayberry wine with a total sugar content of 32% and an alcohol content of 16% vol is obtained after blending;

[0090] (2) The bayberry wine was divided into sealed transparent glass bottles, and 0.075 g / L sodium metabisulfite and 0.015 g / L disodium EDTA were added thereto;

[0091] (3) The packaged bayberry wine was stored in an expandable test chamber at 30°C and 12.5klx light intensity for accelerated destruction test.

[0092] Comparative Example 5

[0093] (1) Using 53% vol of Wuliang Qingxiang liquor as base liquor and mature bayberry as fresh fruit (bayberry sugar content is 12%), the base liquor and the bayberry fresh fruit are brewed at a ratio of 1:1 (m / v) for 90 days, and after the brewing period, a brewed bayberry wine with a total sugar content of 32% and an alcohol content of 16% vol is obtained after blending;

[0094] (2) The bayberry wine was divided into sealed transparent glass bottles, and 0.075 g / L sodium metabisulfite, 0.0075 g / L disodium edetate, and 0.025 g / L vitamin C were added thereto;

[0095] (3) The packaged bayberry wine was stored in an expandable test chamber at 30°C and 12.5klx light intensity for accelerated destruction test.

[0096] Comparative Example 6

[0097] (1) Using 53% vol of Wuliang Qingxiang liquor as base liquor and mature bayberry as fresh fruit (bayberry sugar content is 12%), the base liquor and the bayberry fresh fruit are brewed at a ratio of 1:1 (m / v) for 90 days, and after the brewing period, a brewed bayberry wine with a total sugar content of 32% and an alcohol content of 16% vol is obtained after blending;

[0098] (2) The bayberry wine was divided into sealed transparent glass bottles, and 0.075 g / L sodium metabisulfite was added thereto;

[0099] (3) The packaged bayberry wine was stored in an expandable test chamber at 30°C and 12.5klx light intensity for accelerated destruction test.

[0100] Comparative Example 7

[0101] (1) Using 53% vol of Wuliang Qingxiang liquor as base liquor and mature bayberry as fresh fruit (bayberry sugar content is 12%), the base liquor and the bayberry fresh fruit are brewed at a ratio of 1:1 (m / v) for 90 days, and after the brewing period, a brewed bayberry wine with a total sugar content of 32% and an alcohol content of 16% vol is obtained after blending;

[0102] (2) The bayberry wine was divided into sealed transparent glass bottles, and 0.3 g / L sodium metabisulfite was added thereto;

[0103] (3) The packaged bayberry wine was stored in an expandable test chamber at 30°C and 12.5klx light intensity for accelerated destruction test.

[0104] The following tests were conducted on the key characterization indicators of color change and turbidity of the bayberry wine in Examples 4-5 of the present invention and Comparative Examples 2-7. The results are as follows:

[0105] Bayberry wine appearance observation diagram Figure 5As shown, the bayberry wine without color-protecting agents began to brown after 3 days of light storage and exhibited a small amount of precipitation after 6 days. The combination of sodium metabisulfite and disodium EDTA maintained color protection for the first 6 days of storage, but significant precipitation appeared after 12 days, with significant accumulation of the precipitate as storage time increased. In the single color-protecting system, bayberry wine with a sodium metabisulfite addition of 0.075 g / L produced trace precipitation after 12 days and significant precipitation after 45 days. While the high sodium metabisulfite concentration (0.3 g / L) inhibited precipitation formation, it accelerated color fading, with noticeable fading after 12 days and a lighter color with increasing storage time. The combined color protection system of sodium metabisulfite and vitamin C has an obvious synergistic effect. The color protection system of 0.075g / L sodium metabisulfite combined with 0.025g / L vitamin C began to precipitate in bayberry wine after 45 days of storage, while the color protection system of 0.075g / L sodium metabisulfite combined with 0.05g / L vitamin C did not precipitate during the 45-day storage process, and the degree of fading was not obvious compared with the 0.3g / L sodium metabisulfite group.

[0106] like Figure 6 As shown, the changes in the brightness of bayberry wines are consistent with the overall trend of the appearance observation graph. The brightness of bayberry wines without color protectants and those containing a sodium metabisulfite-disodium EDTA color protectant showed a significant downward trend from 12 to 45 days of storage, with the brightness value at the end of storage decreasing by more than 5%. In contrast, the brightness of the bayberry wine containing a single high-concentration sodium metabisulfite (0.3 g / L) increased significantly in the middle and late stages of storage, reaching 28.14 after 45 days, indicating that the sodium metabisulfite-treated bayberry wine experienced significant fading. However, the brightness of the bayberry wine containing a sodium metabisulfite-vitamin C color protectant showed no significant change, indicating that this system is relatively stable under light storage.

[0107] The redness values ​​of the bayberry wines in each group showed an overall downward trend. The redness values ​​of the bayberry wines with sodium metabisulfite addition of 0.3 g / L and 0.075 g / L sodium metabisulfite combined with 0.05 g / L vitamin color protection system did not decrease significantly, indicating that the wine did not undergo obvious browning after adding high-concentration sodium metabisulfite as a single color protection agent and sodium metabisulfite-vitamin C complex system for color protection.

[0108] The yellowness (b*) curves further demonstrate the differences in color protection between the groups. The yellowness of bayberry wines without color protection and with a sodium metabisulfite-disodium EDTA color protection system showed a significant upward trend during storage for 12-45 days, at which point significant browning and precipitation had already occurred. However, the yellowness of bayberry wines with 0.075g / L sodium metabisulfite and 0.075g / L sodium metabisulfite combined with 0.05g / L vitamin color protection systems showed no significant decrease, indicating no significant browning or fading.

[0109] The turbidity of bayberry wine changes as follows Figure 7 As shown, the turbidity changes are consistent with the overall trend of the appearance observation graph. The sodium metabisulfite and disodium EDTA combination exhibited a certain color-protecting effect during the first 12 days of storage, until precipitation occurred, resulting in higher turbidity than the group without color-protecting agents. Compared to day 0, the turbidity of the bayberry wine containing a combination of 0.075 g / L sodium metabisulfite and 0.015 g / L disodium EDTA increased by 55.448.80% after 45 days of storage. In contrast, the turbidity increases were smaller after color protection using a high concentration (0.3 g / L) of sodium metabisulfite alone and a sodium metabisulfite-vitamin C combination. The turbidity of the bayberry wine containing 0.075 g / L sodium metabisulfite and 0.05 g / L vitamin C increased by only 18.14% after 45 days of storage. This indicates that the antioxidant mechanism of adding 0.075g / L sodium metabisulfite combined with 0.05g / L vitamin color protection system makes the bayberry wine more stable and less likely to precipitate during light storage.

[0110] like Figure 8 As shown, the total anthocyanin content of bayberry wine decreased significantly with storage time. The highest anthocyanin reduction rate, 93.84%, was observed in bayberry wine without color-protecting agents after 45 days of storage. Lower reduction rates were observed in bayberry wines treated with a high concentration (0.3 g / L) of sodium metabisulfite alone and with a combination of 0.075 g / L sodium metabisulfite and 0.05 g / L vitamins, at 75.51% and 85.64%, respectively. These results suggest that high concentrations of sodium metabisulfite and the combination of 0.075 g / L sodium metabisulfite and 0.05 g / L vitamins react with anthocyanins. While sodium metabisulfite and the antioxidant vitamin C inhibit the degradation of anthocyanins in bayberry wine, high concentrations of sodium metabisulfite can promote bleaching and fading of anthocyanins.

[0111] In summary, the optimal combination of conditions for color protection is the addition of 0.075 g / L sodium metabisulfite and 0.05 g / L vitamin C to the soaked bayberry wine (Example 5). Compared with the sodium metabisulfite group at the same concentration, the sodium metabisulfite-vitamin C composite color protectant is less likely to precipitate and does not significantly fade. In fact, its overall color protection and quality stabilization effect is better than that of a high concentration of sodium metabisulfite (0.3 g / L).

[0112] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, and all of these should be included in the scope of the present invention.

Claims

1. A method for processing immersion-type bayberry wine to protect color and stabilize quality, characterized by: include, Adding a color protection system to the soaked bayberry wine; The color protection system is composed of one or more of sodium metabisulfite, disodium edetate and vitamin C.

2. The processing method according to claim 1, wherein: The addition amount of the sodium metabisulfite single system is 0.03-0.37 g / L bayberry wine.

3. The processing method according to claim 1 or 2, characterized in that: The addition amount of the single system of disodium edetate is 0.003-0.03 g / L bayberry wine.

4. The processing method according to claim 3, wherein: The added amount of the vitamin C single system is 0.01-1.0 g / L bayberry wine.

5. The processing method according to any one of claims 1, 2 or 4, characterized in that: The color protection system consists of sodium metabisulfite and vitamin C, wherein the addition amount of sodium metabisulfite is 0.03-0.1 g / L bayberry wine, and the addition amount of vitamin C is 0.01-0.1 g / L bayberry wine.

6. The processing method according to claim 1, wherein: The preparation method of the bayberry wine comprises: Soak fresh bayberry fruit in fragrant liquor for 80 to 120 days; Among them, the mass volume ratio of fresh bayberry fruit to light-fragrance liquor is 1:1 in g:mL.

7. The processing method according to claim 6, wherein: The sugar content of fresh bayberry fruit is 10-15%.

8. The processing method according to claim 6, wherein: The alcohol content of the base wine is 50-60% vol.

9. The processing method according to claim 8, characterized in that: After soaking, the alcohol content of the wine is 15-30% vol.

10. The processing method according to claim 9, characterized in that: After soaking, the sugar content of the wine is 30-45%.

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