Preparation method of hops enhanced mulberry Wei Tai wine
By combining brewing yeast BYBC 2.21108 with hops, the problems of insufficient aroma and nutrient loss in mulberry wine have been solved, resulting in mulberry cider with rich aroma, clear body, and antioxidant effects.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-01-08
- Publication Date
- 2026-04-14
AI Technical Summary
Existing mulberry wine products lack prominent mulberry aromas, struggle to achieve the authentic flavor expression of pure mulberry fermentation, and suffer significant nutrient loss.
Using a specific brewing yeast BYBC 2.21108 combined with hops, the fermentation process is optimized, including the amount and variety of hops added, combined with the primary fermentation and aging stages, to retain the characteristic aroma of mulberry and reduce the loss of nutrients.
It achieves a rich aroma and taste in mulberry cider, with a clear body, retaining more nutrients, possessing a unique sulfide aroma and abundant organic acids, and exhibiting significant antioxidant effects.
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Abstract
Description
Technical Field
[0001] This invention belongs to the field of brewing technology, specifically relating to a hop-enhanced mulberry cider and its preparation method. Background Technology
[0002] Cider, derived from the English word "cider," is an alcoholic beverage made primarily from fermented apples. Its history dates back to ancient Rome, and it is widely popular in Europe, especially in England, France, and Spain. Traditional cider is made by pressing apple juice and allowing it to ferment naturally. Its alcohol content typically ranges from 2% to 8%, offering a refreshing taste with a balanced sweet and sour flavor, distinct fruit aromas, and subtle tannins. With technological innovation, modern cider has evolved into various styles, including dry, sweet, sparkling, and blended (with added berries, honey, or spices), becoming an important category in the craft beer trend. As a representative of low-alcohol beverages, cider, due to its natural ingredients and easy-drinking nature, has experienced a resurgence in recent years driven by healthy eating and diverse consumption trends, becoming a unique drink that connects traditional brewing culture with modern lifestyles.
[0003] Mulberries are the ripe fruit of the mulberry tree, a member of the Moraceae family. They are deep purplish-red or blackish-purple, resembling miniature grapes in shape, with a soft, juicy texture and a pleasant sweet and sour taste. As a fruit with both medicinal and edible uses, mulberries are hailed as a "folk sacred fruit" in traditional Chinese medicine. Rich in anthocyanins, vitamin C, iron, and resveratrol, they possess antioxidant, liver-protecting, vision-improving, and immune-boosting effects. They have a wide range of uses, being eaten fresh or processed into fruit wine, jam, juice, or dried products. In recent years, with the rise of healthy eating, mulberries, due to their natural nutritional value and unique flavor, have become a popular ingredient in the development of functional foods and beverages, especially in the fields of fruit wine, tea, and health products.
[0004] Currently, many fruit wine products have emerged on the market. Most of the mulberry wine products currently on the market use base wine soaking or blending processes (such as adding mulberry juice to the base wine for flavoring in white wine and wine). The preparation methods of these wines have two limitations: (1) the aroma of mulberry fruit and the flavor of base wine mask each other, resulting in the characteristic aroma of mulberry not being prominent; (2) relying on exogenous alcohol systems, it is difficult to achieve the true flavor expression of pure mulberry fermentation. Summary of the Invention
[0005] The purpose of this invention is to overcome the deficiencies in the prior art and provide a mulberry cider and its preparation method. The mulberry cider not only retains the characteristic aroma of mulberries, but the yeast used in it also has a unique sulfide aroma, which is dominant compared to other brewing yeasts. In the preparation method provided by this invention, an appropriate amount of hops is added during the fermentation process to further enhance the aroma and taste of the mulberry cider. The adjusted and optimized fermentation process allows the mulberry cider to have a full range of color, aroma, and flavor while reducing the loss of nutrients.
[0006] To achieve the above objectives, this invention proposes a method for brewing mulberry cider that is rich in nutrients, has a rich flavor, and produces a smooth, effervescent texture. This invention provides a method for preparing mulberry cider, comprising the following steps:
[0007] S1. Add hops to mulberry juice, sterilize, and obtain the fermentation liquid;
[0008] S2. Primary fermentation: The activated and cultured brewer's yeast BYBC 2.21108 is inoculated into the fermentation broth for liquid fermentation;
[0009] S3. Aged wine, which is mulberry cider.
[0010] Saccharomyces cerevisiae BYBC 2.21108 was deposited on August 5, 2025, at the China General Microbiological Culture Collection Center (CGMCC), with accession number CGMCC No. 35518. The address is No. 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing. The contact number is 010-64807355.
[0011] This invention, through in-depth research on the flocculation properties, fermentation capacity, and differences in taste and aroma of fermented mulberry cider, screened out a brewing yeast strain (Saccharomyces cerevisiae) BYBC 2.21108. Mulberry cider brewed using this yeast has a rich fruity aroma, a full-bodied taste, and a clear color.
[0012] Preferably, the method for preparing the mulberry juice is as follows: mixing mulberry pulp with water and / or crushing and homogenizing fresh mulberries with water. The sugar content of the mulberry juice is 8-14 Brix%. More preferably, it is 8, 10, 12, 14 Brix% or a range thereof. The mulberry pulp is a commercially available mulberry pulp product, and any mulberry pulp that can achieve or, after dilution, achieve a sugar content range of 8-14 Brix is suitable for this invention. The mulberry juice is used to prepare the fermentation liquid in step S1 and for the activation and culture process of brewer's yeast BYBC2.21108.
[0013] Preferably, the hops are hops.
[0014] Preferably, the hops are Cascade.
[0015] Preferably, the α-acid content in the hops is 5.6% to 8.8% of the total hop mass. More preferably, it is 5.6%, 6.0%, 6.5%, 7.0%, 7.5%, 8.0%, 8.8% and the range therebetween.
[0016] This invention combines mulberry juice fermentation with beer hops technology. By optimizing the amount of hops added (preferably, 6 g / L dry) and the selection of hop varieties (preferably, the hops have an α-acid content of 5.6~8.8%), a balance between fruit aroma and hop aroma is achieved, making the taste and aroma of mulberry cider richer.
[0017] Preferably, in step S1, the initial sugar content of the fermentation broth is 8-14 Brix%. More preferably, it is 8, 10, 12, 14 Brix% or a range thereof.
[0018] In any of the above-mentioned preferred embodiments, in step S1, the amount of hops added relative to the fermentation liquid (i.e., the dry addition amount) is 1~8 g / L. More preferably, it is 1, 2, 3, 4, 5, 6, 7, 8 g / L and the range therebetween.
[0019] Preferably, in step S1, the sterilization temperature and time are 100-121°C and 15-30 min, respectively. The sterilization temperature is further preferably 100, 115, 121°C or a range thereof. The sterilization time is further preferably 30, 25, 20, 15 min or a range thereof.
[0020] In any of the above preferred embodiments, step S2, the method for activating and culturing the brewer's yeast BYBC 2.21108, includes the following steps: taking brewer's yeast BYBC 2.21108 stored at -80℃, activating it at 28℃ for 15-30 min, using an inoculation loop to transfer it to a solid YEPD medium plate and streak it, then culturing it at 28℃ for 48 h, then using an inoculation loop to pick a single colony and place it in 100 ml of mulberry juice with a sugar content of 8-14 Brix%, and culturing it at 28℃ and 200 rpm for 24 h with constant temperature shaking.
[0021] Preferably, in step S2, the conditions for primary fermentation are as follows: the fermentation broth is preheated to the temperature required for liquid fermentation to avoid the generation of a large number of byproducts that would affect the taste due to excessively high fermentation broth temperature before fermentation; the inoculum amount of brewing yeast BYBC2.21108 is 1~5 wt%; the liquid fermentation temperature is 16~24℃; and the primary fermentation time is 72~108 h. Further preferred primary fermentation temperatures are 16, 20, 24℃ and ranges thereof. Further preferred primary fermentation times are 72, 84, 96, 108 h and ranges thereof.
[0022] In any of the above-mentioned preferred embodiments, the aging method in step S3 is as follows:
[0023] Take the fermentation broth from S2 with a main fermentation time of 3-5 days, and cool it down to 3-5℃ at a rate of 10℃ every 24 hours, and then store it for 12-14 days.
[0024] In step S3, the aging temperature is preferably 3-5℃. The temperature should not be too low, as this may cause ice crystals to form in the wine and puncture the yeast cells, thus affecting the flavor of the wine. Slowly lowering the fermentation liquid to the required aging temperature at a rate not exceeding 10℃ per day can effectively prevent the yeast from producing too many byproducts due to drastic environmental changes, and reduce the amount of cell contents flowing into the wine after the yeast dies.
[0025] The present invention also provides mulberry cider obtained according to any one of the above preparation methods.
[0026] Preferably, the mulberry cider has an alcohol content of 3.5-6.1%.
[0027] The preferred option among the above is a true degree of fermentation of 58-70.2%.
[0028] Preferably, the content of alcohols in any of the above is 63.5% to 72.2%.
[0029] Preferably, the content of esters in any of the above is 7.1% to 19.7%.
[0030] The present invention also provides a strain of Saccharomyces cerevisiae BYBC 2.21108 with accession number CGMCC No.35518 for use in any of the preparation methods described above.
[0031] The present invention also provides the application of brewing yeast BYBC 2.21108 with accession number CGMCC No.35518 in the preparation method of mulberry cider described in any of the above-mentioned claims.
[0032] Compared with the prior art, the present invention has the following beneficial technical effects:
[0033] (1) The present invention uses the wild-type brewing yeast BYBC 2.21108 provided to brew mulberry cider. Compared with commercially available yeast, it exhibits stronger fermentation ability in the fermentation process of mulberry cider; the aroma is dominated by sulfides, which is more unique, and the contribution of the main aroma components is much higher than that of commercial yeast.
[0034] (2) This invention creatively integrates the characteristics of craft beer fermentation into the mulberry cider brewing process, adding fruit-flavored hops suitable for its flavor and determining the appropriate amount of hops; and adding an aging stage after the main fermentation, which not only terminates fermentation but also makes the beer clearer. The combined effect of these two aspects significantly improves the taste and aroma of mulberry cider, and effectively enhances the fermentation degree and quality of mulberry cider.
[0035] (3) The present invention uses mulberry pulp as raw material and adds yeast to directly brew cider without any additives. It also adds high-quality fruit-flavored hops. It has the beer flavor that beer should have and is full of fruit aroma. At the same time, it has low alcohol content, contains rich organic acids and has antioxidant properties. Therefore, it has great development and utilization value. Attached Figure Description
[0036] Figure 1 This is a flowchart illustrating the brewing process of mulberry cider in a preferred embodiment of the present invention.
[0037] Figure 2 The total ion current chromatogram of the aroma components of the mulberry cider obtained in the preferred embodiment of the present invention is shown.
[0038] Figure 3 This is the total ion current chromatogram of the aroma components of the mulberry cider obtained in Comparative Example 1 of the present invention without the addition of hops.
[0039] Figure 4 The results are the determination results of the antioxidant efficacy in Example 1 of the present invention.
[0040] Figure 5 The name of the electronic nose sensor and its responding substance are used for electronic nose detection.
[0041] Figure 6 This is a principal component contribution diagram of the electronic nose sensor when the mulberry cider brewed by wild-type brewer's yeast BYBC 2.21108 in Example 1 of the present invention is detected by electronic nose.
[0042] Figure 7 The principal component contribution diagram of the electronic nose sensor is shown when the mulberry cider brewed by wild-type brewer's yeast BYBC 2.21108 in Example 1 and the mulberry cider brewed by commercial yeast in Comparative Example 2 are detected by electronic nose.
[0043] Biological Preservation Instructions:
[0044] Saccharomyces cerevisiae BYBC 2.21108, as a brewing strain, was deposited on August 5, 2025, at the China General Microbiological Culture Collection Center (CGMCC), with accession number CGMCCNo.35518, address: No. 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing, contact number: 010-64807355. Detailed Implementation
[0045] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. Unless otherwise stated, the means used in the embodiments are conventional means in the art. The terms "comprising," "including," or any other variations thereof as used herein are intended to cover a non-exclusive inclusion. For example, a composition, step, method, article, or apparatus that includes the listed elements is not necessarily limited to those elements, but may include other elements not expressly listed or elements inherent to such a composition, step, method, article, or apparatus.
[0046] Furthermore, the technical features involved in the various embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other. In the following embodiments of the present invention, the raw materials used are all commercially available products and are used directly without special processing.
[0047] In this embodiment of the invention, the *Saccharomyces cerevisiae* was obtained by prior enrichment of the cells combined with serial dilution and plate plating from natural soil. Under aseptic conditions, a certain amount of soil was added to a sterilized 500 mL Erlenmeyer flask containing 100 mL of YEPD liquid medium and cultured for 24 h at 28°C and 200 rpm to enrich the cells. The enriched culture was then serially diluted, and the culture solution with appropriate gradients was plated on YEPD medium plates containing penicillin and cultured at 28°C for 48 h. Single colonies were picked, repeatedly isolated, purified, and examined under a microscope. After identification, the *Saccharomyces cerevisiae* strain was obtained.
[0048] In this invention, the process of activating, culturing, and expanding the brewing yeast is as follows:
[0049] Take brewing yeast stored at -80℃, activate it at 28℃ for 15-30 min, use an inoculation loop to transfer it to a solid YEPD medium plate and streak it, then incubate it at 28℃ for 48 h. Then use an inoculation loop to pick a single colony and put it into 100 ml of mulberry juice with a sugar content of 8-14 Brix%, and incubate it at 28℃ and 200 rpm for 24 h with constant temperature shaking.
[0050] The hops described in this invention can be purchased commercially. Preferably, the hops used in the preferred embodiment of this invention were purchased from the Taobao store Brewful Life. The hop variety is Cascade hops, and the alpha acid content is 5.6-8.8%.
[0051] In this invention, the YEPD culture medium is obtained through commercially available means.
[0052] Figure 1The diagram shown is a flowchart of the brewing process of mulberry cider in a preferred embodiment of the present invention.
[0053] Example 1
[0054] Example 1 provides a hop-enhanced mulberry cider and its preparation method, the steps of which are as follows: Figure 1 As shown, the specific steps include:
[0055] S1. Mix mulberry puree with water, adjust its sugar content to 10 Brix%, add 6 g / L of Cascade hops, sterilize, and obtain the fermentation liquid;
[0056] S2. Add the seed culture of Saccharomyces cerevisiae BYBC 2.21108 to the fermentation broth obtained in S1 (inoculum size is 5%, i.e., 5 mL of seed culture is added to 95 mL of fermentation broth, and the bacterial concentration in the seed culture is 1~8×10⁻⁶). 6 (CFU / mL), constant temperature liquid fermentation at 18 ℃ for 72 h. During the fermentation process, sufficient oxygen was provided to the fermentation liquid in advance for yeast to proliferate. The pressure inside the pressure tank was controlled at 0.12 MPa during the fermentation process. After 72 h of fermentation, the fermentation liquid began to clarify, the cells began to aggregate at the bottom of the tank, and the residual sugar concentration was 6.0~8.0 g / L.
[0057] S3. Cool the wine at a constant rate of 10°C every 24 hours to 4°C, store it for 12 days, filter out the lees, and bottle it to obtain mulberry cider.
[0058] Example 2
[0059] Example 2 provides a hop-enhanced mulberry cider and its preparation method, specifically including the following steps:
[0060] S1. Mix mulberry puree with water, adjust its sugar content to 8 Brix%, add 2 g / L of Cascade hops for sterilization, and obtain the fermentation liquid;
[0061] S2. Add the seed culture of Saccharomyces cerevisiae BYBC 2.21108 to the fermentation broth obtained in step S1 (inoculation amount is 2%, that is, every 2 mL of seed culture is added to 98 mL of fermentation broth, and the bacterial concentration in the seed culture is 1~8×10⁻⁶). 6 (CFU / mL), constant temperature liquid fermentation at 18 ℃ for 96 h. During the fermentation process, sufficient oxygen was provided to the fermentation liquid in advance for yeast to proliferate. Then the pressure in the pressure tank was controlled at 0.12 MPa. After 96 h of fermentation, the fermentation liquid began to clarify, the cells began to aggregate at the bottom of the tank, and the residual sugar concentration was 6.0~8.0 g / L.
[0062] S3. Cool the wine to 4°C at a constant rate of 10°C every 24 hours, store it for 12 days, filter out the lees, and bottle it to obtain mulberry cider.
[0063] Example 3
[0064] Example 3 provides a hop-enhanced mulberry cider and its preparation method, specifically including the following steps:
[0065] S1. Crush fresh mulberries, extract juice, mix with water, filter and clarify through a filter screen, adjust the sugar content to 14 Brix%, add 8 g / L of Cascade hops, sterilize, and obtain the fermentation liquid;
[0066] S2. Add the seed culture of Saccharomyces cerevisiae BYBC 2.21108 to the fermentation broth obtained in step S1 (inoculation amount is 5%, that is, 5 mL of seed culture is added to 95 mL of fermentation broth, and the bacterial concentration in the seed culture is 1~8×10⁻⁶). 6 (CFU / mL), constant temperature liquid fermentation at 18 ℃ for 72 h. During the fermentation process, sufficient oxygen was provided to the fermentation liquid in advance for yeast to proliferate. Then the pressure in the pressure tank was controlled at 0.12 MPa. After 72 h of fermentation, the fermentation liquid began to clarify, the cells began to aggregate at the bottom of the tank, and the residual sugar concentration was 6.0~8.0 g / L.
[0067] S3. Cool the wine at a constant rate of 10°C every 24 hours to 4°C, store it for 12 days, filter out the lees, and bottle it to obtain mulberry cider.
[0068] Comparative Example 1
[0069] Comparative Example 1 provides a mulberry cider and its preparation method, specifically including the following steps:
[0070] S1. Mix mulberry pulp with water, adjust its sugar content to 10 Brix%, sterilize, and obtain the fermentation liquid;
[0071] S2. Add the seed culture of Saccharomyces cerevisiae BYBC 2.21108 to the fermentation broth obtained in step S1 (inoculation amount is 5%, that is, 5 mL of seed culture is added to 95 mL of fermentation broth, and the bacterial concentration in the seed culture is 1~8×10⁻⁶). 6 (CFU / mL), constant temperature liquid fermentation at 18 ℃ for 72 h. During the fermentation process, sufficient oxygen was provided to the fermentation liquid in advance for yeast to proliferate. Then the pressure in the pressure tank was controlled at 0.12 MPa. After 72 h of fermentation, the fermentation liquid began to clarify, the cells began to aggregate at the bottom of the tank, and the residual sugar concentration was 6.0~8.0 g / L.
[0072] S3. Cool the wine to 4°C at a constant rate of 10°C every 24 hours, store it for 12 days, filter out the lees, and bottle it to obtain mulberry cider.
[0073] Comparative Example 2
[0074] Comparative Example 2 provides a mulberry cider and its preparation method, specifically including the following steps:
[0075] S1. Mix mulberry puree with water, adjust its sugar content to 8 Brix%, add 2 g / L of Cascade hops for sterilization, and obtain the fermentation liquid;
[0076] S2. Add the commercial yeast seed culture to the fermentation broth obtained in step S1 (inoculation amount is 5%, i.e., 5 mL of seed culture is added to 95 mL of fermentation broth, and the bacterial concentration in the seed culture is 1~8×10⁻⁶). 6 (CFU / mL), constant temperature liquid fermentation at 18℃ for 72h. During the fermentation process, sufficient oxygen was provided to the fermentation liquid in advance for yeast to proliferate. Then the pressure in the pressure tank was controlled at 0.12 MPa. After fermentation, the fermentation liquid began to clarify, the cells began to aggregate at the bottom of the tank, and the residual sugar concentration was 6.0~8.0 g / L.
[0077] S3. Cool the wine to 4°C at a constant rate of 10°C every 24 hours, store it for 12 days, filter out the lees, and bottle it to obtain mulberry cider.
[0078] In Comparative Example 2, the commercial yeast was Safcider AB-1 cider yeast (Fermentis).
[0079] Comparative Example 3
[0080] Comparative Example 3 provides a mulberry cider and its preparation method, specifically including the following steps:
[0081] S1. Mix mulberry puree with water, adjust its sugar content to 14 Brix%, add 8 g / L of Cascade hops for sterilization, and obtain the fermentation liquid;
[0082] S2. Add the seed culture of Saccharomyces cerevisiae BYBC 2.21108 (inoculation amount is 5%, that is, 5 mL of seed culture is added to 95 mL of fermentation broth, and the bacterial concentration in the seed culture is 1~8×10⁻⁶). 6 CFU / mL), constant temperature liquid fermentation at 18 ℃ for 72 h. During the fermentation process, sufficient oxygen was provided to the fermentation liquid in advance for yeast to proliferate. Then the pressure in the pressure tank was controlled at 0.12 MPa. After 72 h of fermentation, the fermentation liquid began to clarify, the cells began to aggregate at the bottom of the tank, and the residual sugar concentration was 6.0~8.0 g / L.
[0083] S3. Cool the wine to 4°C at a constant rate of 10°C every 24 hours, filter out the lees, and bottle it to obtain mulberry cider.
[0084] The mulberry cider obtained in the above embodiments and comparative examples were compared through the following tests.
[0085] (a) Sensory evaluation of mulberry cider in the examples and comparative examples, the sensory evaluation criteria are shown in Table 1.
[0086] Table 1: Sensory evaluation criteria for mulberry cider.
[0087]
[0088] Mulberry cider from Examples 1-3, mulberry cider from Comparative Examples 1-3, and blank control group (uninoculated mulberry pulp from the examples) were tested, and the results are shown in Table 3.
[0089] (II) Evaluation of alcohol content and true fermentation degree of mulberry cider in the examples and comparative examples.
[0090] Alcohol content was tested using the medium density bottle method according to GB / T 4928-2008.
[0091] The true degree of fermentation is evaluated using the following formula: True degree of fermentation = (W - W1) / W × 100%; where W is the concentration (%) of the fermentation broth before fermentation, and W1 is the concentration (%) of the fermentation broth after removing alcohol. The concentration of the fermentation broth is the original wort concentration, i.e., the concentration of solids in the liquid, which is measured using a hydrometer.
[0092] Mulberry cider from Examples 1-3, mulberry cider from Comparative Examples 1-3, and blank control group (uninoculated mulberry pulp from the examples) were tested, and the results are shown in Table 3.
[0093] (III) Evaluation of aroma components of mulberry cider in the examples and comparative examples.
[0094] The content of aroma components (alcohols and esters) was determined by gas chromatography-mass spectrometry.
[0095] like Figure 2 and Figure 3 The figures shown are total ion current chromatograms of aroma components of the mulberry cider obtained in Example 1 and the mulberry cider obtained in Comparative Example 1 (without added hops), respectively.
[0096] Mulberry cider from Examples 1-3, mulberry cider from Comparative Examples 1-3, and blank control (uninoculated mulberry pulp from Example 1) were tested. The results of the content of aroma components (alcohols and esters) are shown in Tables 2 and 3.
[0097] Table 2: Detection results of aroma components (alcohols and esters).
[0098]
[0099] Table 3: Results of alcohol content, true degree of fermentation, sensory scores, and total content of alcohols and esters.
[0100]
[0101] The data above show that the mulberry cider obtained in Examples 1-3 has a significantly increased content of esters, resulting in a fuller and more mellow body. The mulberry cider obtained in Comparative Example 1 (without hops) has almost half the total ester content of Example 1, indicating that the addition of hops is a prerequisite and key to generating rich ester aromas. The ester and phenylethanol contents of Comparative Example 2 are significantly lower than those of Example 2, but the fermentation process is the same, indicating that the yeast screened in this invention produces richer flavor compounds during cider fermentation, superior to the commercial yeast used in Comparative Example 2.
[0102] Comparative Example 3 (14 Brix sugar content, 8 g / L Cascade hops, no post-fermentation) showed a significant difference in flavor composition compared to Example 2, even though the ethanol yield was the same:
[0103] The total ester content of Comparative Example 3 was lower than that of Example 1, and its content of long-chain esters such as ethyl decanoate was also lower. This indicates that the post-fermentation stage promotes esterification, particularly the formation of higher fatty acid ethyl esters, thereby enhancing the richness and persistence of the aroma. The wine without post-fermentation had a relatively higher proportion of alcohols and aldehydes, resulting in a less rounded aroma. This demonstrates that post-fermentation is not simply aging, but an active and necessary process step that optimizes the final flavor profile.
[0104] (iv) Antioxidant test of mulberry cider.
[0105] The antioxidant efficacy was determined using the DPPH and ABTS methods in GB / T 39100-2020.
[0106] The results of the antioxidant efficacy test are as follows: Figure 4 As shown. The higher the free radical scavenging rate, the stronger its antioxidant capacity; from Figure 4As can be seen, the DPPH and ABTS free radical scavenging rates of the mulberry cider wine obtained in Example 1 (0.1 g / L) are very close to those of the vitamin C solution (0.1 g / L). The DPPH scavenging rate of mulberry cider is 24.1% higher than that of vitamin C, and the ABTS free radical scavenging rate of mulberry cider is also very close to that of vitamin C, at the same high efficiency level. This confirms that the natural antioxidant components contained in the product of this invention can effectively scavenge organic phase free radicals.
[0107] (V) Electronic nose detection and analysis of the main components of mulberry cider obtained in Example 1 and Comparative Example 2.
[0108] The electronic nose detection uses existing technology. This invention uses the PEN3 electronic nose detection equipment from the German company AIRSENSE for detection. The specific detection method is described in the instrument's instruction manual.
[0109] Figure 5 The image shows the name of the electronic nose sensor and its corresponding substance in electronic nose detection. Figure 6 The figure shown is a principal component contribution diagram of the electronic nose sensor when the mulberry cider brewed by wild-type brewer's yeast BYBC 2.21108 in Example 1 is detected by electronic nose. Figure 7 The diagram shows the principal component contribution of the electronic nose sensor when the mulberry cider brewed by wild-type brewer's yeast BYBC 2.21108 in Example 1 and the mulberry cider brewed by commercial yeast in Comparative Example 2 were detected by electronic nose.
[0110] Figure 6 and Figure 7 A PCA plot is a visualization based on the results of Principal Component Analysis (PCA). It visually displays the main variation patterns of high-dimensional data on a two-dimensional plane, where the horizontal axis represents principal components and the vertical axis represents minor components. Compared to commercial brewing yeasts, the mulberry cider produced using the present invention's BYBC 2.21108 exhibits a unique sulfide aroma as its dominant characteristic.
[0111] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the protection scope of the present invention. Therefore, the protection scope of this invention patent should be determined by the appended claims.
Claims
1. A method for preparing mulberry cider, characterized in that, Includes the following steps: S1. Add hops to mulberry juice, sterilize, and obtain the fermentation liquid; S2. Primary fermentation: The activated and cultured Saccharomyces cerevisiae BYBC 2.21108 was inoculated into the fermentation broth for liquid fermentation; the preservation number of Saccharomyces cerevisiae BYBC 2.21108 is CGMCC No.35518; S3. Aged wine, which is mulberry cider.
2. The preparation method according to claim 1, characterized in that, The hops mentioned are hops.
3. The preparation method according to claim 2, characterized in that, The hops are Cascade, and the α-acid content in the hops is 5.6-8.8% of the total hop mass.
4. The preparation method according to claim 1, characterized in that, In step S1, the initial sugar content of the fermentation liquid is 8-14 Brix%, the amount of hops added relative to the fermentation liquid is 1-8 g / L, and the sterilization temperature and time are 100-121℃ and 15-30 min, respectively.
5. The preparation method according to claim 1, characterized in that, In step S2, the method for activating and culturing the brewer's yeast BYBC2.21108 includes the following steps: take brewer's yeast BYBC 2.21108 stored at -80℃, activate it at 28℃ for 15-30 min, use an inoculation loop to transfer it to a solid YEPD medium plate and streak it, then culture it at 28℃ for 48 h, then use an inoculation loop to pick a single colony and put it into 100 ml of mulberry juice with a sugar content of 8-14 Brix%, and culture it at 28℃ and 200 rpm for 24 h with constant temperature shaking. In step S2, the method for the main fermentation is as follows: before fermentation, the fermentation broth is cooled to 16-24℃, the inoculation amount of brewer's yeast BYBC 2.21108 is 1-5 wt%, the fermentation temperature is 16-24℃, and the main fermentation time is 72-108 h.
6. The preparation method according to claim 1, characterized in that, In step S3, the aging method is as follows: Take the fermentation broth from S2 with a main fermentation time of 3-5 days, and cool it down to 3-5℃ at a rate of 10℃ every 24 hours, and then store it for 12-14 days.
7. Mulberry cider obtained by the preparation method according to any one of claims 1 to 6.
8. The mulberry cider as described in claim 7, characterized in that, The mulberry cider has an alcohol content of 3.5-6.1%, a true degree of fermentation of 58-70.2%, an alcohol content of 63.5-72.2%, and an ester content of 7.1-19.7%.
9. Saccharomyces cerevisiae BYBC 2.21108 with accession number CGMCC No.35518, used in the preparation method according to any one of claims 1 to 6.
10. The use of brewing yeast BYBC 2.21108 with accession number CGMCC No.35518 in the preparation method of mulberry cider as described in any one of claims 1 to 6.