A method for brewing kiwi wine based on biocontrol treatment and cold treatment
By combining Pseudomonas spore soaking with cold treatment, the problems of postharvest diseases and microbial contamination during the winemaking process of kiwifruit were solved, resulting in the production of high-quality kiwifruit wine and realizing the high-value utilization of resources and the improvement of product quality.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- SOUTHWEAT UNIV OF SCI & TECH
- Filing Date
- 2026-02-05
- Publication Date
- 2026-05-26
AI Technical Summary
Kiwifruit is susceptible to black spot disease after harvest, which can cause fruit rot. Chemical control can lead to drug resistance and residue risks. Furthermore, diseased fruit is difficult to utilize effectively. Traditional brewing processes are easily contaminated by miscellaneous bacteria, making it difficult to guarantee the flavor and stability of the wine.
Kiwifruit pulp was prepared by soaking with Pseudomonas sp. strain SCMHT110 combined with cold treatment, and then obtained by fermentation with active dry yeast, clarification and filtration.
It effectively inhibits the spread of black spot disease, reduces the use of chemical fungicides, improves resource utilization, preserves fruit flavor, and produces high-quality fruit wine, achieving a systematic integration of disease control and food processing.
Smart Images
Figure CN122081027A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of fruit wine brewing technology, specifically a method for brewing kiwi wine based on biocontrol treatment and cold treatment. Background Technology
[0002] Kiwifruit, a perennial vine native to China, is beloved by consumers for its unique flavor and rich nutritional value. However, with the continuous development of the industry, various kiwifruit diseases have become increasingly serious. Kiwifruit is susceptible to black spot disease caused by pathogens such as *Pseudomonas aeruginosa* during post-harvest storage and transportation, leading to lesions and rot on the fruit surface and causing severe economic losses. In recent years, the control of kiwifruit canker has mainly relied on post-harvest immersion treatment with chemical fungicides, but long-term use can lead to drug resistance in pathogens and poses a risk of chemical residues. Biological control, as an environmentally friendly alternative, is receiving increasing attention. Among them, *Pseudomonas*, due to its broad antagonistic activity and growth-promoting ability, shows potential in the control of post-harvest diseases in fruits and vegetables.
[0003] Furthermore, kiwifruit that has already suffered minor diseases and reduced commercial value is difficult to sell fresh and is often discarded, resulting in resource waste. Applying these fruits to fruit wine production can reduce losses and increase value. Traditional fruit wine production processes typically use healthy fruit directly or only perform simple chemical preservative treatments. For raw materials with diseases, the brewing process is easily contaminated by other microorganisms, making it difficult to guarantee the flavor and stability of the wine. In existing technologies, disease control and food processing are often two independent stages, lacking a systematic solution that can simultaneously suppress diseases and transform them into high-quality products.
[0004] Therefore, developing an integrated technology that can effectively utilize biocontrol bacteria to ensure the safety of raw materials while improving the quality of the final product through specific brewing processes is of great significance for promoting the reduction of agricultural product losses, high-value utilization, and green processing. Summary of the Invention
[0005] To address the problems existing in the prior art, this invention provides a method for brewing kiwi wine based on biocontrol bacteria treatment and cold treatment, comprising the following steps: (1) Raw material processing: Clean the kiwifruit with black spot disease spots, soak it in a suspension of biocontrol bacteria, and dry it until there are no visible water droplets on the surface. Cut off the black spot part and then crush the fruit peel to obtain kiwifruit pulp.
[0006] (2) Cold treatment: The kiwi fruit pulp obtained in step (1) is cold treated at 10-18℃.
[0007] (3) Fermentation: After the cold treatment, active dry yeast is added for fermentation. After the fermentation is completed, clarification, stabilization treatment and sterile filtration are carried out to finally obtain kiwi wine.
[0008] Preferably, the kiwifruit with a lesion diameter less than or equal to 1 cm in step (1) is used.
[0009] Preferably, the concentration of bacteria in the biocontrol bacterial suspension in step (1) is 1×10⁻⁶. 6 CFU / mL - 1×10 9 CFU / mL, the biocontrol bacteria is Pseudomonas (CFU / mL). Pseudomonas sp. The strain SCMHT110, with accession number CCTCC NO:M20231249, was used.
[0010] Preferably, the soaking time with biocontrol bacteria suspension in step (1) is 5-30 minutes.
[0011] Preferably, the cold treatment time in step (2) is 5-15 days.
[0012] Preferably, the amount of active dry yeast added in step (3) is 100-300 mg / L, and the fermentation temperature is 15-20℃.
[0013] Preferably, in step (3), fermentation ends when the residual sugar content drops below 4 g / L.
[0014] Compared with the prior art, the present invention has the following beneficial effects: (1) Using a specific preserved biocontrol strain of Pseudomonas ( ) Pseudomonas sp. Soaking with strain SCMHT110 effectively inhibited the spread of black spot pathogens on the surface of kiwifruit through biological antagonism, reducing dependence on and residues of chemical fungicides and achieving green prevention and control of post-harvest diseases.
[0015] (2) This method is specifically designed for diseased fruits with low commercial value, transforming raw materials that might otherwise be discarded into high-quality fruit wine, which significantly improves the resource utilization rate and economic benefits of the kiwifruit industry.
[0016] (3) The combination of “biological control treatment” and “low temperature treatment” reduces the microbial load of raw materials through biological treatment, providing a cleaner starting point for fermentation. On the other hand, the low temperature process effectively avoids the destruction of heat-sensitive aroma substances of kiwifruit by high temperature, thus better preserving the fresh original flavor of the fruit and may produce richer flavor layers through strain metabolism.
[0017] (4) This invention creatively integrates biological control technology with food processing technology to form a complete technical solution from disease control to product brewing, achieving the integrated effect of "prevention to promote brewing and brewing to eliminate harm", and has clear innovation and practicality. Attached Figure Description
[0018] Figure 1 This is a comparison chart of the disease suppression effects in Example 2. Detailed Implementation
[0019] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.
[0020] Example 1 A method for brewing kiwi wine based on biocontrol treatment and cold treatment (1) Biocontrol bacterial suspension: Pseudomonas aeruginosa with preservation number CCTCC NO:M 20231249 ( Pseudomonas sp. Strain SCMHT110 was activated and expanded by fermentation in KB liquid medium at 25°C for 24 hours. The cells were collected by centrifugation and resuspended in sterile physiological saline to prepare 10 L of bacterial suspension with a viable cell concentration of approximately 5 × 10^8 CFU / mL for later use.
[0021] (2) Raw material processing: Pick 10 kg of “Hongyang” kiwifruit with poor marketability, infected with kiwifruit black spot disease and with lesion diameter less than or equal to 1 cm, wash the surface dirt with clean water and drain.
[0022] (3) Biocontrol bacteria soaking treatment: The prepared kiwi fruit raw materials are completely immersed in the bacterial suspension obtained in step (1) to ensure that the fruit surface is in full contact with the bacterial solution. After soaking for 20 minutes, the kiwi fruit is taken out and evenly spread on a clean and ventilated drying rack. It is then naturally ventilated and dried at room temperature until there are no visible water droplets on the fruit peel surface.
[0023] (4) Crushing and cold treatment: Remove the black spots and then mechanically crush the fruit peel. Transfer the crushed pulp to a sterilized fermentation tank and cold treat it at 14±1℃ for 7 days, stirring 1-2 times a day during the period.
[0024] (5) Primary fermentation: After the cold treatment, active dry yeast is introduced at a rate of 200 mg / L. Primary fermentation is carried out at 18°C until the residual sugar content drops below 4 g / L.
[0025] (6) Post-processing: After the main fermentation is completed, the wine is first centrifuged for preliminary clarification, then 1.5 g / L of bentonite is added, and after standing for 3 days, the upper layer of wine is separated. Finally, it is aseptically filtered through a 0.45 μm membrane filter and bottled to obtain the finished kiwi wine.
[0026] The prepared kiwi wine was subjected to relevant tests, and the results are shown in Table 1.
[0027] Table 1. Detection Indicators for Kiwi Fruit Wine As shown in Table 1, all physicochemical indicators of the kiwifruit wine of this invention meet or exceed the requirements of relevant national standards. The core safety indicators (methanol, pathogenic bacteria) fully meet the standards, demonstrating good product safety. The finished wine is light golden yellow, clear and bright, with a fresh and pure kiwifruit aroma and tropical fruit fragrance. It has a smooth taste, lively acidity, and a prominent typical flavor, without any unpleasant off-flavors.
[0028] Example 2 The control effect of biocontrol bacteria, and the specific operation steps are as follows: Ninety 'Xuxiang' kiwifruit fruits with black spot disease lesions were randomly divided into three groups, and each group was treated with the SCMHT110 bacterial solution of this invention (bacterial solution concentration 1×10). 8 The lesions (CFU / mL), water, and 75% alcohol (control group) were soaked for 15 minutes, dried, and then stored in a simulated cold soaking environment at 15℃. The diameter of the marked lesions was measured on day 0 and day 7, and the lesion growth and disease inhibition rate were calculated.
[0029] The results are shown in Table 2.
[0030] Table 2. Inhibitory effects of different treatments on black spot disease in kiwifruit. Severity of disease Figure 1 As shown, the SCMHT110 bacterial solution treatment used in this invention achieved an inhibition rate of up to 98.8% against the spread of black spot disease, significantly superior to other treatment groups. This confirms that this strain can effectively control the disease risk of raw materials and ensure food safety in subsequent cold-process brewing.
[0031] Comparative Example 2 As a comparative example, this example differs from Example 1 in that it does not use Pseudomonas aeruginosa (… Pseudomonas sp. The specific steps for treating kiwifruit with strain SCMHT110 are as follows: (1) Pick 5 kg of “Hongyang” kiwifruit with poor marketability, infected with kiwifruit black spot disease and with lesion diameter less than or equal to 1 cm, wash the surface dirt with clean water, spread them evenly on a clean and ventilated drying rack, and air dry at room temperature until there are no visible water droplets on the fruit peel surface.
[0032] (2) Remove the black spots and then mechanically crush the fruit peel. Transfer the crushed pulp to a sterilized fermentation tank and cold treat it at 14±1℃ for 7 days, stirring 1-2 times a day during the treatment.
[0033] (3) Primary fermentation: After the cold treatment, add fruit wine active dry yeast at a rate of 200 mg / L and carry out primary fermentation at 18°C until the residual sugar content drops below 4 g / L.
[0034] (4) Post-processing: After the main fermentation is completed, the wine is first centrifuged for preliminary clarification, then 1.5 g / L of bentonite is added, and after standing for 3 days, the upper layer of wine is separated. Finally, it is aseptically filtered through a 0.45 μm membrane filter and bottled to obtain the finished kiwi wine.
[0035] Comparative Example 3 In comparison, this embodiment uses 5 kg of kiwifruit without obvious symptoms of disease to prepare kiwifruit wine. The specific steps are as follows: (1) Wash the kiwifruit with clean water to remove surface dirt, spread it evenly on a clean and ventilated drying rack, and let it air dry at room temperature until there are no visible water droplets on the surface of the peel.
[0036] (2) Remove the black spots and then mechanically crush the fruit peel. Transfer the crushed pulp to a sterilized fermentation tank and cold treat it at 14±1℃ for 7 days, stirring 1-2 times a day during the treatment.
[0037] (3) Primary fermentation: After the cold treatment, add fruit wine active dry yeast at a rate of 200 mg / L and carry out primary fermentation at 18°C until the residual sugar content drops below 4 g / L.
[0038] (4) Post-processing: After the main fermentation is completed, the wine is first centrifuged for preliminary clarification, then 1.5 g / L of bentonite is added, and after standing for 3 days, the upper layer of wine is separated. Finally, it is aseptically filtered through a 0.45 μm membrane filter and bottled to obtain the finished kiwi wine.
[0039] The test results of relevant indicators of the kiwi wines prepared in Example 1, Comparative Example 1 and Comparative Example 2 are shown in Table 3.
[0040] Table 3. Detection Indicators for Kiwi Fruit Wine As can be seen from the table, the methanol content of the kiwi wine prepared in Comparative Example 1 was severely excessive, while the methanol content of the kiwi wine prepared by the method described in this invention (Example 1) was within the safe range and comparable to that of the kiwi wine prepared from healthy fruit (Comparative Example 2), far below the national standard. This indicates that the biocontrol treatment of this invention eliminated the main food risks and effectively inhibited spoilage bacteria, restoring the total bacterial count to an excellent level comparable to that of healthy fruit. The detection of black spot pathogens directly proves that the biocontrol treatment effectively eliminated specific pathogens in the raw materials. The treated kiwi wine meets national food safety standards, and its key flavor indicators such as alcohol content and total sugar are very close to those of the finished product brewed from healthy fruit, proving that this method can effectively salvage the brewing value of mildly diseased fruit.
[0041] Comparative Example 4 In comparison, this comparative example differs from Example 1 in that the cold treatment temperature in step (2) is 25°C.
[0042] Comparative Example 5 In comparison, this comparative example differs from Example 1 in that the cold treatment temperature in step (2) is 27°C.
[0043] The kiwi wines prepared in Example 1, Comparative Example 4, and Comparative Example 5 were subjected to flavor and quality testing. The flavor test results are shown in Table 4, and the quality test results are shown in Table 5.
[0044] Table 4 Flavor Analysis of Kiwi Wine As shown in Table 4, Example 1 of this invention demonstrates significant technical advantages in the preparation of kiwifruit wine: It exhibits outstanding retention of key plant-derived aroma components, with significantly higher contents of hexanol, hexanal, E-2-hexenal, and cis-3-hexenol acetate compared to heat treatment (Comparative Example 5). Linalool and (R)-citronellol, among other floral terpenes, also maintain high levels. Compared to room temperature treatment (Comparative Example 4), this example effectively maintains the fresh plant aroma base while further increasing the content of key components that enhance the body and fruity layers, such as isoamyl alcohol and ethyl octanoate, and completely avoids the generation of thermal reaction byproducts such as acetaldehyde and hydroxymethylfurfural during the hot maceration process. This technical solution successfully achieves high-fidelity presentation of the kiwifruit varietal's original aroma and synergistic optimization of fermentation flavor. The resulting wine has a fresh, pure, and rich aroma with high varietal characteristic recognition, effectively solving the problems of plant-derived aroma attenuation and flavor distortion caused by traditional heat treatment. It provides a reliable process path for targeted flavor control of high-quality kiwifruit wine.
[0045] Table 5 Quality Inspection of Kiwi Wine As shown in Table 5, Example 1 significantly outperformed the two control groups in three key quality indicators: vitamin C, flavonoids, and total phenols. This aligns with the conclusion in flavor analysis that kiwifruit contains the highest levels of terpenes (linalool, citronellol) and aldehydes (n-hexanol, hexanal, etc.), which are inherent aroma compounds of kiwifruit. Both findings demonstrate that the cold soaking process effectively inhibits the thermal degradation and oxidation of nutrients, maximizing the retention of volatile aroma components and heat-sensitive nutrients from the kiwifruit in the product.
[0046] The above embodiments demonstrate that the technical solution provided by the present invention—especially the use of the preserved strain SCMHT-110 for pretreatment combined with subsequent cold treatment—can effectively control the microbial risk of diseased kiwifruit raw materials and successfully produce kiwifruit wine with excellent sensory quality and typical flavor. This process has clear reproducibility and significant comparative advantages.
[0047] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.
Claims
1. A method for brewing kiwi wine based on biocontrol bacteria treatment and cold treatment, characterized in that: Includes the following steps: (1) Raw material processing: Clean the kiwifruit with black spot disease spots, soak it in a suspension of biocontrol bacteria, and dry it until there are no visible water droplets on the surface. Cut off the black spot part and then crush it while keeping the peel to obtain kiwifruit pulp. (2) Cold treatment: The kiwi fruit pulp obtained in step (1) is cold treated at 10-18℃; (3) Fermentation: After the cold treatment, active dry yeast is added for fermentation. After the fermentation is completed, clarification, stabilization treatment and sterile filtration are carried out to finally obtain kiwi wine.
2. The method for brewing kiwi wine based on biocontrol bacteria treatment and cold treatment according to claim 1, characterized in that: The kiwifruit with lesion diameter less than or equal to 1 cm as described in step (1).
3. The method for brewing kiwi wine based on biocontrol bacteria treatment and cold treatment according to claim 1, characterized in that: The concentration of bacteria in the biocontrol bacteria suspension mentioned in step (1) is 1×10⁻⁶. 6 CFU / mL - 1×10 9 CFU / mL, the biocontrol bacteria is Pseudomonas (CFU / mL). Pseudomonas sp. The strain is SCMHT110, with accession number CCTCC NO:M 20231249.
4. The method for brewing kiwi wine based on biocontrol bacteria treatment and cold treatment according to claim 1, characterized in that: In step (1), the soaking time with biocontrol bacteria suspension is 5-30 minutes.
5. The method for brewing kiwi wine based on biocontrol bacteria treatment and cold treatment according to claim 1, characterized in that: The cold treatment time in step (2) is 5-15 days.
6. The method for brewing kiwi wine based on biocontrol bacteria treatment and cold treatment according to claim 1, characterized in that: In step (3), the amount of active dry yeast added is 100-300 mg / L, and the fermentation temperature is 15-20℃.
7. The method for brewing kiwi wine based on biocontrol bacteria treatment and cold treatment according to claim 1, characterized in that: In step (3), fermentation ends when the residual sugar content drops below 4 g / L.
8. A kiwi fruit wine prepared by the method according to any one of claims 1 to 7.