Pineapple wine brewing process

Abstract

The invention discloses a pineapple fruit wine brewing process, which belongs to the field of fruit wine brewing, and is characterized in that peeled pineapples are used as raw materials, and the influence of four factors, namely pre-fermentation sugar degree, yeast inoculum size, pectinase addition amount and pre-fermentation days, on the quality of the pineapple fruit wine is explored in a mode of combining a single factor test and an orthogonal test. By measuring relevant indexes such as sensory scores, alcoholic strength and total sugar, the brewing process conditions of the pineapple fruit wine are optimized. The pineapple fruit wine brewed by the pineapple fruit wine brewing process provided by the invention presents a harmonious aroma state and a proper sour and sweet taste, the sensory score can reach 87.1, the alcoholic strength reaches 11.4% vol, the total sugar content is 3.2 g / L, the total acid content is 7.2 g / L, and the pineapple fruit wine conforms to the stipulation of dry wine. And the problems of unstable quality and large taste difference of pineapple wine products can be solved.

Description

TECHNICAL FIELD

[0001] The present application relates to a fruit wine brewing process, in particular to a pineapple fruit wine brewing process. BACKGROUND

[0002] Pineapple wine is a wine beverage brewed from fresh pineapples through a yeast fermentation process. During the fermentation process, flavonoids, vitamin C, and trace elements such as iron and copper contained in pineapples are fully dissolved into the wine body, forming a unique nutritional value. Compared with other fruit wines, the sugar content of pineapples is moderate, making it easier to brew low-alcohol wine. Not only is the alcohol content appropriate and less likely to cause intoxication, but it also better preserves the nutritional components of the fruit. It is worth noting that the skin of pineapples is hard and contains bitter substances. The fibers and components in the skin may inhibit yeast activity. Brewing after peeling can effectively avoid these disturbances, improve the balance and smoothness of the wine body, and also allows for the good recovery of pineapples with skin damage during the picking process after peeling.

[0003] However, in the traditional production process of pineapple wine, there are often problems such as improper handling of raw materials, inaccurate control of fermentation temperature and time, etc., resulting in unstable product quality and large differences in taste. SUMMARY

[0004] The purpose of the present application is to provide a pineapple fruit wine brewing process to solve the problems of unstable product quality and large differences in taste of pineapple wine.

[0005] To achieve the above purpose, the specific scheme is as follows:

[0006] A pineapple fruit wine brewing process, comprising the steps of:

[0007] S1: Pineapple juice extraction and pretreatment, wash and peel the pineapple, cut it into pieces, drain the juice, add a pre-diluted potassium metabisulfite solution to the pineapple juice for sterilization at an addition amount of 0.125 g / kg, mix well and place for 2 hours, then add pectinase 0.025 g / kg-0.035 g / kg, and pour into a glass jar for fermentation;

[0008] S2: Pineapple juice pre-fermentation, after 8 hours of adding pectinase, mix the pre-activated yeast with the pineapple slurry in the glass jar, then add white sugar in two batches to adjust the sugar content to 18%-22%; then place the mixed liquid in a 25±0.5℃ environment for fermentation for 5-9 days;

[0009] S3: Pineapple fruit wine post-fermentation, filter the wine mash, move the wine liquid obtained by filtration into a new glass jar, and add potassium metabisulfite again; then ferment in the dark for 1 month at 20℃ in a sealed environment.

[0010] Further, in step S2, the yeast inoculation amount is 0.15 g / kg-0.25 g / kg.

[0011] Further, in step S2, the pineapple juice pre-fermentation is bubble-reduced in the glass jar, the fruit residue color is faded, and the mash sinks as a pre-fermentation end signal.

[0012] Further, in step S3, the mash is filtered by using clean and boiled water-cooked multi-layer gauze.

[0013] Further, in the fermentation process, the glass jar needs to be sterilized; the sterilization method includes moist heat sterilization, high temperature sterilization or pressure sterilization.

[0014] In summary, the present application has the following beneficial effects relative to the prior art:

[0015] The pineapple fruit wine prepared by the pineapple fruit wine brewing process provided by the present application has a coordinated aroma, a suitable sweet and sour taste, and an organoleptic score of 87.1, the alcohol content reaches 11.4%vol, the total sugar content is 3.2 g / L, and the total acid content is 7.2 g / L, which meets the requirements of dry wine. And can solve the problems of unstable product quality and large taste difference of pineapple wine. BRIEF DESCRIPTION OF DRAWINGS

[0016] The drawings described herein are used to provide further understanding of the present application, and form a part of the present application. The illustrative embodiments of the present application and their descriptions are used to explain the present application, and do not constitute an improper limitation on the present application. In the drawings:

[0017] Figure 1 Effect of pre-fermentation sugar content on the sensory score of pineapple fruit wine;

[0018] Figure 2 Effect of yeast inoculation amount on the sensory score of pineapple fruit wine;

[0019] Figure 3 Effect of pectinase addition amount on the sensory score of pineapple fruit wine;

[0020] Figure 4 Effect of pre-fermentation days on the sensory score of pineapple fruit wine;

[0021] Figure 5 Methanol content of pineapple fruit wine;

[0022] Figure 6 SO2 residue amount of pineapple fruit wine;

[0023] Figure 7 Flow chart of the pineapple fruit wine brewing process. DETAILED DESCRIPTION

[0024] It should be noted that the embodiments and features of the embodiments in the present application can be combined with each other in the case of no conflict. The present application will be described in detail below with reference to the drawings and in combination with the embodiments.

[0025] It should be noted that the terms used herein are only intended to describe specific embodiments and are not intended to limit the exemplary embodiments according to the present application. As used herein, the singular form can also include the plural form unless the context clearly indicates otherwise, and it should also be understood that when the terms "comprise" and / or "include" are used in the specification, there is a reference to the presence of a feature, step, operation, device, component, and / or combinations thereof.

[0026] Unless otherwise specifically stated, the relative arrangements of the components and steps, numerical expressions, and numerical values set forth in the examples are not meant to limit the scope of the present application. At the same time, it should be understood that the sizes of the various parts shown in the drawings are not drawn to actual scale. Techniques, methods, and devices known to those of ordinary skill in the relevant art can not be discussed in detail because they can be readily understood from the disclosure given herein and the technical, method, and device should be considered as part of the authorized specification. In all examples shown and discussed herein, any specific value should be interpreted as merely exemplary and not as a limitation. Therefore, other examples of the exemplary embodiments can have different values. It should be noted that similar reference numbers and letters represent similar items in the following drawings, and therefore, once an item is defined in one drawing, it need not be further discussed in subsequent drawings.

[0027] Referring to Figures 1 to 7 As shown, the present application provides a pineapple fruit wine brewing process, comprising the steps of:

[0028] S1: Pineapple juice extraction and pretreatment, wash the pineapple, peel, cut, drain and extract juice, mix the juice and pineapple residue evenly, measure the net content, pH value and sugar content and record. Add pre-diluted potassium metabisulfite solution to the pineapple juice for sterilization at an addition amount of 0.125 g / kg, mix well and place for 2 hours, then add pectinase 0.025 g / kg-0.035 g / kg, and place in a sterilized glass jar for fermentation.

[0029] S2: Pineapple juice pre-fermentation, after 8 hours of pectinase addition, mix the pre-activated yeast with the pineapple slurry in the glass jar, then add white granulated sugar in two batches to adjust the sugar content to 18%-22%, wherein the yeast inoculation amount is 0.15 g / kg-0.25 g / kg; then place the mixed liquid in a glass jar at 25±0.5℃ for 5-9d fermentation, and take the reduction of bubbles in the glass jar, the color fading of the fruit residue, and the sinking of the mash cover as the signal of pre-fermentation completion.

[0030] S3: pineapple wine after fermentation, using clean and with boiling water cooked over filter wine mash, and with force extrusion or twist pressure out of the pineapple dregs of wine, squeezed dry after discard the skin residue, move into a new glass tank, and add potassium metabisulfite again. This process uses closed fermentation, wide mouth bottle with black bag to cover to avoid light fermentation, late fermentation at 20 ℃ for 1 month.

[0031] As a preferred, the method for sterilization of the fermentation equipment includes moist heat sterilization, high temperature sterilization or pressure sterilization.

[0032] Examples:

[0033] I. Single factor test

[0034] With sensory score as the main index, the influence of different pre-fermentation sugar, yeast inoculation amount, pectinase addition amount and pre-fermentation days on the quality of pineapple wine was explored, and the optimal level of each factor was determined. The single factor conditions to be verified are shown in Table 1, and the baseline conditions of the remaining factors are set as follows: under the condition of 25 ℃, the pre-fermentation sugar is 18%, the yeast inoculation amount is 0.20 g / kg, the pectinase addition amount is 0.025 g / kg, and the pre-fermentation days is 7d.

[0035] Table 1 Single factor level table

[0036]

[0037]

[0038] II. Orthogonal test design

[0039] Based on the results of single factor test, L9( 34 ) orthogonal table was used to analyze the quality of pineapple wine comprehensively by sensory score combined with physicochemical indexes. Sensory score, alcohol content and total sugar were used as the main evaluation indexes, and pre-fermentation sugar (A), yeast inoculation amount (B), pectinase addition amount (C) and pre-fermentation days (D) were used as the influencing factors to optimize the fermentation process conditions. Finally, the most suitable brewing conditions were determined by analyzing the main effect and interaction effect of different factors. The orthogonal test factor level is shown in Table 2.

[0040] Table 2 Optimization of pineapple wine orthogonal test and level

[0041]

[0042] III. Determination method of physiological indexes of pineapple wine

[0043] (1) Sensory score

[0044] The sensory evaluation panel consisted of 10 members (5 men and 5 women), all from the School of Food Science. They were professionally trained faculty and students with extensive sensory evaluation experience. Based on the sensory scoring standards for pineapple wine, they conducted sensory evaluations on each sample, covering color, aroma, and taste. Using the sensory evaluation table in Table 3, they conducted three replicate sensory evaluations, and the average value was calculated.

[0045] Table 3 Sensory scoring standards for pineapple wine

[0046]

[0047] (2) Alcohol content, methanol, total sugar, total acid, and sulfur dioxide content testing

[0048] Refer to GB / T 15038-2006 "General Analytical Methods for Grape and Fruit Wine" for the determination of alcohol content, the colorimetric method for the determination of methanol content, the direct titration method for the determination of total sugar content, the indicator method for the determination of total acid content, and the direct iodine titration method for the determination of sulfur dioxide residue.

[0049] (3) Determination of total colony count

[0050] The determination shall be carried out in accordance with GB 4789.2-2022 "National Food Safety Standard - Determination of Total Colony Count in Food Microbiological Examination".

[0051] (4) Coliform group determination

[0052] The determination was carried out according to the MPN counting method in GB 4789.3-2016 "National Food Safety Standard - Food Microbiological Examination - Coliform Count".

[0053] 4. Data Analysis

[0054] Microsoft Office Excel 2021 software and SPSS27 software were used for data processing, and Origin 2024 software was used for drawing.

[0055] 5. Analysis of single factor test results

[0056] (1) Effect of pre-fermentation sugar content on the quality of pineapple wine

[0057] The results of the effect of pre-fermentation sugar content on the quality of pineapple wine are as follows Figure 1 As shown. Figure 1 It can be seen that with the gradual increase of sugar content, the scores obtained from sensory evaluation show a significant upward trend.

[0058] When the sugar content reaches 22%, the sensory score reaches the highest value, which is 81.0. Sugar is a key substrate in the fermentation and reproduction of yeast and the alcohol fermentation process. A relatively high sugar content (22%) can effectively promote the production of alcohol and provide more abundant nutrients, thereby promoting the conversion of flavor substances, thereby improving the overall aroma, taste and flavor of the fruit wine. The experimental results show that sugar content has a significant effect on improving the sensory quality of pineapple wine. A higher sugar content can make the aroma, flavor and mouthfeel of the fruit wine fuller. According to the analysis of the results, the pre-fermentation sugar content of 18%, 20% and 22% were selected as the three levels of the orthogonal experiment.

[0059] (2) Effect of yeast inoculation amount on the quality of pineapple wine

[0060] The results of the effect of yeast inoculation amount on the quality of pineapple wine are as follows Figure 2 As shown. Figure 2 It can be seen that the sensory score first increases and then decreases with the increase of yeast inoculation amount, reaching a peak at an addition amount of 0.20g / kg, with a score of 80.4 points. Yeast is a key factor in fruit wine fermentation. Within the appropriate yeast addition range (0.10-0.20g / kg), increasing the amount of yeast added can effectively promote the fermentation process. When the addition amount is too high, the yeast ferments vigorously, resulting in excessively high fermentation temperature and excessive acid production, which seriously affects the overall flavor profile of the fruit wine. Therefore, in actual production, it is recommended to control the yeast inoculation amount at around 0.20g / kg to optimize the quality of pineapple wine. According to the analysis of the results, yeast inoculation amounts of 0.15g / kg, 0.20g / kg and 0.25g / kg were selected as the three levels of the orthogonal experiment.

[0061] (3) The effect of pectinase addition on the quality of pineapple wine. The results of the effect of pectinase addition on the quality of pineapple wine are as follows: Figure 3 shown.

[0062] Pectinase is an important auxiliary material in the fermentation process of fruit wine. According to previous experiments, under the same conditions, the juice yield of kiwi fruit wine treated with enzymatic hydrolysis is significantly improved compared to that of non-enzymatic wine. The resulting wine is clearer and has a more harmonious flavor perception. Figure 3The sensory scores showed an upward and then downward trend. When the pectinase addition level was 0.030 g / kg, the wine had the highest sensory score (77.6 points), while when the addition level was 0.015 g / kg, the sensory score was the lowest (70.5 points). The results indicate that, within a certain range, increasing the amount of pectinase added can effectively promote the flocculation and sedimentation of turbid particles in pineapple pulp, making the wine clearer. However, when added in excess, due to the limited pectin content in the pulp, excessive pectinase can adversely affect clarity, thereby reducing the overall quality of the wine. Based on the results, pectinase addition levels of 0.025 g / kg, 0.030 g / kg, and 0.035 g / kg were selected as the three levels for the orthogonal experiment.

[0063] (4) The effect of pre-fermentation days on the quality of pineapple wine. The results of the effect of pre-fermentation days on the quality of pineapple wine are as follows: Figure 4 shown.

[0064] Depend on Figure 4 It can be seen that as the number of days of pre-fermentation increases, the sensory score shows a trend of first increasing and then decreasing. When the pre-fermentation period is between 3 and 7 days, the fruity and winey aroma of the pineapple wine gradually becomes richer, which in turn improves the sensory score of the wine. When the fermentation time is 7 days, the wine has the highest sensory score of 79.5 points. When the fermentation time is between 7 and 11 days, as the fermentation time increases, the alcohol smell of the pineapple wine becomes more prominent, the fruity aroma is masked, and the flavor harmony continues to decline. At the same time, the organic acid content in the wine continues to increase, disrupting the sweet and sour balance and causing a decrease in the sensory score. Based on the analysis of the results, pre-fermentation days of 5, 7, and 9 days were selected as the three levels of the orthogonal experiment.

[0065] 6. Analysis of orthogonal test results

[0066] Table 4 Results and analysis of orthogonal experimental design for pineapple wine fermentation process optimization

[0067]

[0068]

[0069] From Table 4, it can be learned that the maximum extreme value of the pre-fermentation sugar degree is obtained when the sensory score is taken as the evaluation factor, which means that the pre-fermentation sugar degree has the most significant effect on the sensory score, followed by the yeast inoculation amount, the pre-fermentation days and the pectinase addition amount. According to the size of the k value, the optimal fermentation process combination is determined as A3B2D2C1. When the alcohol content is taken as the evaluation factor, the extreme value arrangement order is pre-fermentation sugar degree > pectinase addition amount > yeast inoculation amount > pre-fermentation days. According to the size of the k value, the optimal fermentation process combination is determined as A3C3B3D2. When the total sugar is taken as the evaluation factor, the extreme value arrangement order is pre-fermentation sugar degree > pectinase addition amount > yeast inoculation amount > pre-fermentation days. According to the size of the k value, the optimal fermentation process combination is determined as A3C3B3D3.

[0070] Table 5 Variance analysis table of the fermentation orthogonal test results of the pineapple fruit wine

[0071]

[0072] Note: "**" indicates that the result has a very significant influence, P < 0.01; "*" indicates that the result has a significant influence, P < 0.05.

[0073] From Table 5, it can be learned that the pre-fermentation sugar degree has a very significant influence on the sensory score, the alcohol content and the total sugar (P < 0.01); the yeast inoculation amount has a very significant influence on the sensory score (P < 0.01); the pre-fermentation days have a significant influence on the sensory score (P < 0.05); and the pectinase addition amount has a significant influence on the alcohol content (P < 0.05).

[0074] The best fermentation process of pineapple wine was determined by comprehensive balance method. The A factor (sugar content of pre-fermentation) was considered, and the R value was in the first place in the sensory score, total sugar and alcohol content, indicating that the A factor had a greater impact on the sensory score, total sugar and alcohol content, and A3 was the best. However, when the yeast inoculum and fermentation time were constant, the higher total sugar might lead to a lower alcohol conversion rate, so A1 was the best in the total sugar index. Since the A factor had the largest k value in the sensory score, A3 was selected first. When the B factor (yeast inoculum) was considered, B2 was more suitable for the sensory score and total sugar, and other indicators had less impact. Similarly, when the D factor (pre-fermentation days) was considered, D2 was better. When the C factor (pectinase addition) was considered, C1 was the best in the sensory score index, C3 and C2 were the best in the alcohol content index and total sugar index, respectively. However, since the C factor had the largest k value in the alcohol content and had a significant impact (P<0.05), C3 was selected to meet the alcohol content index first. Based on the above results, the best fermentation combination was A3B2C3D2, i.e. the sugar content of pre-fermentation was 22%, the yeast inoculum was 0.20 g / kg, the pectinase addition was 0.035 g / kg, and the pre-fermentation days were 7 d.

[0075] Seven, safety analysis of orthogonal test

[0076] (1) Total acid content analysis

[0077] Table 6 Total acid content of pineapple wine

[0078]

[0079] Total acid is one of the important physicochemical indicators for evaluating the quality of fruit wine, and is closely related to the flavor of fruit wine. As shown in Table 6, the total acid content of the nine samples in the orthogonal test ranged from 6.30 to 7.26 g / L, with an average of 6.64 g / L, which met the appropriate acidity standard of fruit wine (usually 4.0-8.0 g / L). Sample 3 (7.20 g / L) had higher acidity, which could bring more distinct fruit aroma and refreshing taste; while sample 4 (6.30 g / L) had lower acidity, which had a softer taste but lacked the typical freshness of fruit wine. Overall, samples with an acidity of 6.48-6.84 g / L (such as samples 1, 6, 7, 8 and 9) had moderate acidity, which could provide good flavor balance and ensure the harmony of the wine body.

[0080] (2) Methanol content analysis

[0081] The methanol content of pineapple wine was Figure 5 Methanol is an inevitable byproduct in the fermentation process of fruit wine, which has a paralyzing effect on the brain and can cause poisoning or even death in humans if consumed in excess, so it is necessary to control methanol. From Figure 5It can be seen that the methanol content is calibrated using the standard curve, the formula is y = 0.113x + 0.008, R 2 =0.9981, indicating that this calibration curve has a high degree of fit and can be used to calibrate the methanol content in samples. The national standard stipulates that the maximum methanol content of fermented fruit wine is 0.4 g / L. The maximum methanol content measured in the nine samples in the orthogonal experiment was 0.226 g / L, which is significantly lower than the maximum allowable value (P < 0.01). This indicates that the methanol content of all nine samples meets the national standard and is safe for consumption.

[0082] (3) Analysis of residual SO2

[0083] The residual SO2 in pineapple wine is shown in Figure 6 SO2 is an essential additive in the process of fruit wine brewing. It can effectively remove the bacteria mixed in during the juice squeezing process and ensure the smooth progress of alcohol fermentation. However, excessive intake of SO2 will cause harm to the human body, so the content of SO2 needs to be strictly controlled. Figure 6 It can be seen that the maximum SO2 content measured in the 9 sample groups of the orthogonal experiment is 0.043g / L, which is significantly lower than the maximum allowable range of 0.25g / L (P<0.01), indicating that pineapple wine meets the national standard control requirements for SO2 and passes the residual SO2 safety test.

[0084] (4) Microbial safety analysis

[0085] Table 7 Microbiological safety of pineapple wine

[0086]

[0087] As can be seen in Table 7, the total bacterial counts of the nine pineapple wine samples tested in the orthogonal experiment were all negative, and the coliform bacteria test results were all negative, all below the maximum allowable values ​​of the national standard. This result demonstrates that within the fermentation process parameters designed in this experiment, the pineapple wine processing process has good sanitary control effects, and the alcohol and acidic environment produced by yeast fermentation effectively suppress the bacterial environment. In addition, the lack of detection of foreign bacteria and coliform bacteria further proves that the production process is free of contamination and meets the microbial limit requirements for fermented alcoholic beverages in the GB4789 series of national food safety standards. This result shows that the pineapple wine production process optimized by the orthogonal experiment not only ensures product flavor but also ensures microbial safety, providing reliable technical support for industrial production.

[0088] (5) Optimizing pineapple wine quality analysis

[0089] Since the optimal combination does not appear in the orthogonal table, a verification experiment is carried out. Under the condition of the optimized brewing process (A3B2C3D2), the pineapple fruit wine is in coordination of fruit aroma and wine aroma, moderate in sour and sweet, smooth in mouth feeling, and the sensory score is 87.1, the total sugar content is 3.2 g / L, which ensures the typical characteristics of dry wine; the total acid content is 7.2 g / L, which gives the wine body a refreshing taste; the alcohol content is 11.4%vol, which ensures the quality performance of the product and does not bring strong irritation; the SO2 residue is 0.04 g / L, which is far lower than the national standard limit (≤0.25 g / L); the methanol content is 0.24 g / L, which is also lower than the national standard limit of fruit wine methanol (≤0.4 g / L); the total number of colonies is not detected and the detection result of coliform group is negative, which completely meets the standard of high-quality dry wine.

[0090] The above only is the preferred embodiment of the present application and is not used to limit the present application, for the person skilled in the art, the present application can have various changes and variations. Any modification, equivalent replacement, improvement, etc. within the spirit and principle of the present application should be included in the protection scope of the present application.

Claims

1. A pineapple wine brewing process, characterized in that: Including steps: S1: pineapple juice extraction and pretreatment: wash, peel, and cut the pineapple into pieces, drain, and extract the juice. Add 0.125 g / kg of pre-diluted potassium metabisulfite solution to the pineapple juice for sterilization. Mix well and let stand for 2 hours. Then add 0.025 g / kg to 0.035 g / kg of pectinase. Pour the juice into a glass jar and wait for fermentation. S2: Pre-fermentation of pineapple juice: 8 hours after adding pectinase, the pre-activated yeast was mixed with the pineapple pulp in a glass jar, and white sugar was added twice to adjust the sugar content to 18% to 22%. The mixed solution was then placed at 25±0.5℃ for 5-9 days. S3: Post-fermentation of pineapple wine: filter the mash, transfer the filtered wine into a new glass jar, and add potassium metabisulfite again; then ferment in a sealed environment at 20°C in the dark for 1 month.

2. The pineapple wine brewing process according to claim 1, wherein In step S2, the yeast inoculation amount is 0.15 g / kg to 0.25 g / kg.

3. The pineapple wine brewing process according to claim 1, wherein In step S2, the primary fermentation of the pineapple juice is terminated when the bubbles in the glass jar decrease, the color of the pomace fades, and the lid of the mash sinks.

4. The pineapple wine brewing process according to claim 1, wherein In step S3, the mash is filtered using clean multi-layer gauze that has been boiled in boiling water.

5. The pineapple wine brewing process according to any one of claims 1 to 4, characterized in that: During the fermentation process, the glass jar needs to be disinfected and sterilized; the disinfection and sterilization methods include moist heat sterilization, high temperature sterilization or pressure sterilization.

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