Method for preparing parapet red wine from white glutinous rice

Abstract

The invention discloses a method for preparing parapet red wine from white glutinous rice and belongs to the technical field of wine brewage, the ratio of enzyme to bacteria is optimized through factor design, GC-MS and sensory significance analysis are combined, the fermentation period is shortened to 15-20 d, the yield is increased by more than or equal to 12%, the flavor is sweet, mellow and slightly acidic, the layers are rich, the amplification effect is good, and the method is suitable for families, small workshops and small and medium-sized winery.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of wine brewing, in particular to a method for making female red wine from white glutinous rice. BACKGROUND

[0002] As an important branch of Chinese yellow wine, the traditional brewing process of female red wine is recorded in ancient books such as "Qimin Yaoshu" and "Beishanjiu", but there are systematic bottlenecks in modern application: the pretreatment of raw materials is not balanced, and the water content control is not accurate (usually fluctuating in the range of 45%-60%) during the soaking of white glutinous rice, resulting in different hardness of rice grains after cooking, and it is difficult to guarantee the saccharification efficiency. The soaking temperature is mostly dependent on the natural environment (10-30℃), which is easy to introduce bacteria, affecting the stability of subsequent fermentation. The traditional process of low saccharification efficiency and long fermentation period relies on single wheat koji or red koji for saccharification, and the overall balanced control of enzyme activity is difficult, with uneven alpha-amylase and saccharifying enzyme activity, and slow sugar release. The whole fermentation process lasts for 30-40 days, and there is no clear division and temperature control between main fermentation and post-fermentation, resulting in long cycle and large difference between different batches.

[0003] Insufficient flavor substances: under the single strain (wine koji) system, the generation amount of esters (for example: ethyl acetate, ethyl isovalerate, etc.) and alcohol substances (for example: isopentanol, phenylethanol, etc.) is low, and the total ester content is often less than 120 mg / L, the aroma level is thin, and the aftertaste is simple. Lactic acid bacteria, acetic acid bacteria and other synergistic strains are not fully utilized, and the synergistic effect of inhibiting bacteria, adjusting acidity and enhancing flavor cannot be achieved.

[0004] High temperature control and equipment requirements: traditional families or small workshops often have no precise temperature control equipment, and the fermentation temperature depends on the natural environment (high in summer and low in winter), which is easy to cause high-temperature over-fermentation or low-temperature retardation. Although some improved processes introduce multi-stage temperature control, they need 7-9 stages of fine adjustment, which has high equipment investment cost and is not suitable for small-scale promotion.

[0005] High health risk: the soaking and fermentation containers are mostly traditional pottery jars or wooden barrels, which are difficult to clean and disinfect, and easy to leave microorganisms, resulting in rancidity, mold or odor.

[0006] The above problems limit the popularization of "female red" in modern life scenes. Therefore, there is an urgent need for a new type of glutinous rice female red wine brewing method with optimized process, shortened cycle and stable flavor. SUMMARY

[0007] The purpose of the present application is to overcome the difficulties in the background art and provide a method for making female red wine from white glutinous rice.

[0008] To achieve the above purpose, the technical scheme adopted is as follows: a method for making female red wine from white glutinous rice, comprising the following steps: Step A: Pre-soaking: White glutinous rice was soaked with α-amylase (0.02% - 0.03% w / w) and lactic acid bacteria (Lactobacillus plantarum, 0.2‰) for 6 h; Step B: High-pressure cooking: 100 °C, 0.10 MPa cooking for 1.5 h, and then cooled to 28±2 °C; Step C: Inoculation: sweet starter (1‰), high-activity yeast (Saccharomyces cerevisiae, 0.5‰), and lactic acid bacteria (0.2‰) were added; Step D: Main fermentation: 30±1 °C, 8-10 d, and light stirring for 5 min on the 3rd, 6th, and 9th days; Step E: Sub-fermentation: 10-12 °C, 5-7 d, without stirring; Step F: Separation and clarification: after pressure filtration, the wine was sealed with water in an earthen jar and stored at 24-26 °C for 3-5 d.

[0009] Further, the amount of α-amylase added in step A was 0.02%-0.03% of the weight of the glutinous rice.

[0010] Further, the amount of lactic acid bacteria inoculated in step A was 0.1‰-0.3‰.

[0011] Further, the amount of high-activity yeast inoculated in step C was 0.4‰-0.6‰.

[0012] Further, the main fermentation time in step D was 8-10 d.

[0013] Further, the sub-fermentation temperature in step E was 10-12 °C, and the time was 5-7 d.

[0014] Further, the storage temperature in step F was 24-26 °C, and the time was 3-5 d.

[0015] Further, Aspergillus oryzae spore suspension was also added in step C, with a spore count of 1×10^6 spores / mL and an addition amount of 0.1‰, and it was fermented together with the yeast and lactic acid bacteria.

[0016] Further, the Aspergillus oryzae spore suspension was scraped from a solid culture medium, suspended in physiological saline before inoculation, and prepared by quantitatively calculating the spore count.

[0017] Further, the glutinous rice wine obtained after pressure filtration separation was stored in an earthen jar sealed with water.

[0018] The beneficial effects of the above scheme are: after using the method for making Nü'erhong wine from white glutinous rice, the efficiency is improved: the total fermentation period is shortened to 15-20 days, which is shortened by about 50% compared with the prior art; the yield is increased: the yield is increased by about 12%, which can reach 500-520 mL / kg; the flavor is optimized: due to the cooperation of lactic acid bacteria and yeast, two-stage temperature control and light stirring, the generation of flavor substances such as alcohols and esters is improved; the process is simple: without complex online monitoring and high-end equipment, it is suitable for popularization in families, small workshops and small and medium-sized wineries. BRIEF DESCRIPTION OF DRAWINGS

[0019] Figure 1 It is a flowchart of the method for making Nü'erhong wine from white glutinous rice. DETAILED DESCRIPTION

[0020] The technical solutions of the present application will be described clearly and completely below in combination with specific embodiments of the present application. The described embodiments are only some of the embodiments of the present application, not all. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0021] Embodiment one As Figure 1 A method for making Nü'erhong wine from white glutinous rice, comprising the following steps: step A: pre-soaking: soaking white glutinous rice with α-amylase (0.02%-0.03% w / w) and lactic acid bacteria (Lactobacillus plantarum, 0.2‰) for 6 hours; Step B: high-pressure cooking: cooking at 100°C, 0.10 MPa for 1.5 hours, and cooling to 28±2°C; Step C: inoculation: adding sweet wine starter (1‰), high-activity yeast (Saccharomyces cerevisiae, 0.5‰) and lactic acid bacteria (0.2‰); Step D: main fermentation: 30±1°C, 8-10 days, light stirring for 5 minutes on the 3rd, 6th and 9th days; Step E: secondary fermentation: 10-12°C, 5-7 days, without stirring; Step F: separation and clarification: after pressure filtration, water-sealing in a jar, and standing at 24-26°C for 3-5 days.

[0022] The applicant adopts a 2x3 factor experiment: α-amylase (0.02%, 0.03%) x lactic acid bacteria inoculum (0.1‰, 0.2‰, 0.3‰), and the rest according to the above technical solution. It is finally found that the α-amylase in step A is 0.02%, and the lactic acid bacteria is 0.2‰, which is the best ratio, so the applicant has carried out the following control experiment.

[0023] Example 1: a-amylase: 0.02%; lactic acid bacteria: 0.2 ‰; Control group: only traditional yeast fermentation is used, and the other parameters are consistent with Example 1.

[0024] GC-MS conditions: the sample is adsorbed by SPME fiber, the temperature is 60°C, and the cracking time is 5 min; the chromatographic column is DB-WAX, and the temperature program is 40→230°C.

[0025] Sensory evaluation: a group of 10 people, using a 9-point rating system (aroma, taste, balance of sweet and sour, overall satisfaction), repeated three times, using ANOVA analysis (p<0.05).

[0026] Indicators Control group Example 1 Fermentation period d 32 16 Yield mL / kg 450 510 Alcohol content 14.5 16.2 Reducing sugars g / L 3.8 2.1 Total esters mg / L 120 185 Sensory score 9-point scale 6.8±0.4 8.4±0.3

[0027] According to the above data, it can be seen that the overall fermentation period is shortened from 32 d to 16 d, and the efficiency is improved by about 50%.

[0028] The yield is increased from 450 mL / kg to 510 mL / kg, an increase of about 13%.

[0029] The alcohol content is increased from 14.5% to 16.2%.

[0030] The total esters are increased from 120 mg / L to 185 mg / L, and the aroma substances are significantly increased.

[0031] The sensory score is increased from 6.8 to 8.4 (p<0.01), and the taste is better.

[0032] Example 2 On the basis of Example 1, the applicant conducted a comparative experiment of industrial-grade vs food-grade a-amylase (0.02%), other parameters same as Example 1, and compared the yield and taste, found that the yield of industrial-grade a-amylase was 505 mL / kg, and the yield of food-grade a-amylase was 510 mL / kg; the sensory score of food-grade was 8.5, slightly higher than that of industrial-grade 8.2, but the difference was not significant (p>0.05); it showed that the enzyme species were all in the range of 0.02%-0.03% of the weight of waxy rice, and high-quality liquor could be produced.

[0033] Example 3 In order to verify the effect of Aspergillus oryzae auxiliary fermentation on flavor enhancement, the applicant conducted the following control experiment.

[0034] Inoculation step in Example 1, Aspergillus spore suspension (1x10^6 spores / mL, 0.1‰) was added, wherein the Aspergillus spore suspension was scraped from solid culture medium, suspended in normal saline before inoculation and prepared by quantitatively calculating the number of spores.

[0035] Control group: no suspension.

[0036] The results show that: total aldehyde ketones increased from 45 mg / L to 68 mg / L, and aroma precursors were significantly enhanced (p<0.05).

[0037] Total esters increased from 185 mg / L to 210 mg / L, and ester flavor was more abundant.

[0038] Sensory score increased from 8.4 to 8.7, and aroma levels were improved.

[0039] Example Four Applicant scaled up Example One to 100 L pilot tank according to the proportion of Example 1, the results: fermentation period 17 d, yield 508 mL / kg, sensory score 8.3±0.3, basically consistent with the laboratory test, proved the process can be scaled up.

[0040] It is apparent to those skilled in the art that the present application is not limited to the details of the foregoing exemplary embodiments, and that the present application can be implemented in other particular forms without departing from the spirit or essential characteristics of the present application. Therefore, the embodiments should be considered in all respects as illustrative and not restrictive, and the scope of the present application should be defined by the appended claims rather than the above description, and it is intended to encompass all changes falling within the meaning and range of equivalents of the claims.

[0041] Furthermore, it should be understood that, although the present specification is described in terms of embodiments, not every embodiment contains only one independent technical solution, and the description of the specification is only for the sake of clarity, and those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can be properly combined to form other embodiments that those skilled in the art can understand.

Claims

1. A method for making daughter red wine from white glutinous rice, characterized by: The following steps are involved: Step A: Pre-soaking: soak white glutinous rice with α: amylase (0.02%–0.03% w / w) and lactic acid bacteria (Lactobacillus plantarum, 0.2‰) for 6 h; Step B: High-pressure cooking: 100°C, 0.10 MPa for 1.5 h, then cool to 28±2°C; Step C: Inoculation: Add sweet wine koji (1‰), highly active yeast (Saccharomyces cerevisiae, 0.5‰) and lactic acid bacteria (0.2‰); Step D: Main fermentation: 30 ± 1 °C, 8–10 days, with gentle stirring for 5 min on days 3, 6, and 9; Step E: Secondary fermentation: 10–12°C, 5–7 days, no agitation; Step F: Separation and clarification: After filtration, seal the solution in a jar with water and let it stand at 24–26 ℃ for 3–5 days.

2. The method for making daughter red wine from white glutinous rice according to claim 1, wherein: In step A, the amount of α: amylase added is 0.02%-0.03% of the weight of the glutinous rice.

3. The method for making daughter red wine from white glutinous rice according to claim 1, characterized in that: The inoculation amount of lactic acid bacteria in step A is 0.1‰–0.3‰.

4. The method for making daughter red wine from white glutinous rice according to claim 1, characterized in that: The inoculation amount of the highly active yeast in step C is 0.4‰–0.6‰.

5. The method for making daughter red wine from white glutinous rice according to claim 1, characterized in that: The main fermentation time of step D is 8-10 days.

6. The method for making daughter red wine from white glutinous rice according to claim 1, characterized in that: The fermentation temperature of step E is 10-12°C and the fermentation time is 5-7 days.

7. The method for making daughter red wine from white glutinous rice according to claim 1, characterized in that: The standing temperature in step F is 24-26°C and the standing time is 3-5 days.

8. The method for making daughter red wine from white glutinous rice according to claim 1, characterized in that: In step C, an Aspergillus oryzae spore suspension was added with a spore count of 1×10^6 spores / mL and an addition amount of 0.1‰, and fermented together with yeast and lactic acid bacteria.

9. The method for making daughter red wine from white glutinous rice according to claim 8, characterized in that: The Aspergillus spore suspension is scraped from a solid culture medium, suspended in physiological saline before inoculation, and the number of spores is quantitatively calculated.

10. The method for making daughter red wine from white glutinous rice according to claim 1, characterized in that: The glutinous rice wine obtained after the pressure filtration separation is stored in a water-sealed ceramic jar.

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