Grape wine or fruit wine fermentation nutritional agent and use thereof

Abstract

A grape wine or fruit wine fermentation nutritional agent and a use thereof. The grape wine or fruit wine fermentation nutritional agent comprises the following components in percentage by weight: 85-99% of a glutathione-containing yeast product, and 1-15% of cellulose and / or a cellulose derivative. By means of the synergistic effect of a yeast product and a cellulose substance, the content of solids in grape juice is ameliorated, and a carrier is provided for uniform distribution of yeast, and the fermentation nutritional agent can also reduce harm of harmful substances generated in the fermentation process, thus improving the fermentation environment, and enhancing the fermentation effect.

Description

A wine or fruit wine fermentation nutrient and its application

[0001] Related applications

[0002] This application claims priority to the prior application document with application number 202311080176.8 filed with the State Intellectual Property Office of China on August 24, 2023, and incorporates its entire contents into this document. Technical Field

[0003] The present invention relates to the technical field of food processing, in particular to a wine or fruit wine fermentation nutrient and application thereof. Background Art

[0004] Wine quality determines the development of wine companies, and winemaking itself determines wine quality. Numerous factors influence the final wine's quality during the winemaking process. The primary microorganism in winemaking is yeast, and yeast health is crucial for successful fermentation. Yeast requires various nutrients during fermentation, and different grapes contain varying amounts of nutrients. Nitrogen is a primary nutrient for yeast, essential for its growth and fermentation, accounting for 12% of its dry weight. Nitrogen is a major component of proteins, enzymes, and nucleic acids in yeast cells, and has a crucial impact on yeast's biological and physiological metabolism.

[0005] In addition to nitrogen nutrition, yeast also needs various trace elements, especially some long-chain fatty acids and sterols, which are mainly distributed in grape skins.

[0006] Grape juice is fermented when making white wine or rosé wine. The solids in the grape juice affect the quality of winemaking. A high solid content leads to poor flavor of the wine. Therefore, clarification is required before fermentation. After clarification, the solid content in the grape juice is reduced. The solids in the grape juice contain nitrogenous substances and lipids that can be used by yeast, especially long-chain fatty acids and sterols. At the same time, over-clarified grape juice causes the carbon dioxide produced during the wine fermentation process to not overflow in time, thereby damaging the yeast, thereby affecting the speed of alcohol fermentation and the types and quantities of flavor substances.

[0007] Wine quality is also affected by oxygen. Oxygen is essential for yeast growth, but it can lead to oxidation in grape juice or wine, particularly browning. Browning is an oxidative process that occurs during the winemaking process, affecting the wine's aroma, color, and sensory properties.

[0008] A common method to solve the problem of nutritional deficiencies in grape juice due to over-clarification is to add some insoluble substances from the grape clarification process to the grape juice. However, the composition of these substances is uncertain and can easily lead to the formation of other undesirable flavor substances.

[0009] The main way to solve the oxidation problem in grape juice is to add sulfur dioxide, which is harmful to human health.

[0010] Fruit wine refers to alcoholic beverages made primarily from fruits other than grapes through fermentation or partial fermentation. The production process is essentially the same as that for wine: crushing the fruit, squeezing the juice, and then adding yeast for fermentation. Therefore, the same problems associated with wine fermentation apply.

[0011] Summary of the Invention

[0012] The technical problem to be solved by the present invention is: the problem of yeast fermentation nutrient deficiency, aroma loss and color browning caused by solid reduction and juice oxidation during the fermentation of wine or fruit wine.

[0013] To achieve the above objectives, this application provides the following technical solutions:

[0014] In a first aspect, the present application provides a wine or fruit wine fermentation nutrient comprising, by weight percentage, 85%-99% of a glutathione-containing yeast product and 1%-15% of cellulose and / or cellulose derivatives.

[0015] In some embodiments of the present application, the glutathione-containing yeast product has a content of 85-95%, and the cellulose and / or cellulose derivative content is 5-15%; preferably, the glutathione-containing yeast product has a content of 85-90%, and the cellulose and / or cellulose derivative content is 10-15%.

[0016] In some embodiments of the present application, the wine or fruit wine fermentation nutrient further comprises optional components, and the optional components comprise 0-2% B vitamins and / or 0-7% minerals, calculated as a percentage by weight of the fermentation nutrient; preferably, the optional components comprise 0.01%-2% B vitamins and 1-7% minerals.

[0017] In some embodiments of the present application, the glutathione-containing yeast product is selected from one or more of glutathione-containing inactive yeast, glutathione-containing autolyzed yeast, and glutathione-containing yeast extract, preferably glutathione-containing inactive yeast; preferably, the glutathione content in the glutathione-containing yeast product is 2-15 wt%.

[0018] In some embodiments of the present application, the cellulose and / or cellulose derivative includes one or more of microcrystalline cellulose, sodium carboxymethyl cellulose or hydroxypropyl methyl cellulose, preferably microcrystalline cellulose.

[0019] In some embodiments of the present application, the B vitamins include one or more of vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, inositol and biotin;

[0020] Preferably, the B vitamins comprise, in percentage by weight of the fermentation nutrient, 0-0.12wt% vitamin B1, 0-0.4wt% vitamin B2, 0-0.4wt% vitamin B3, 0-0.4wt% vitamin B5, 0-0.4wt% vitamin B6, 0-0.5wt% inositol and 0-0.5wt% biotin; preferably, the B vitamins comprise 0.1-0.12wt% vitamin B1, 0.16-0.4wt% vitamin B2, 0.36-0.4wt% vitamin B3, 0.24-0.4wt% vitamin B5, 0.12-0.4wt% vitamin B6 and 0-0.3wt% biotin.

[0021] In some embodiments of the present application, the mineral is selected from one or more salts containing magnesium, manganese or zinc;

[0022] Preferably, the mineral is selected from one or more of magnesium sulfate, manganese sulfate or zinc sulfate.

[0023] In a second aspect, the present invention provides the use of the above-mentioned fermentation nutrient in the process of preparing wine or fruit wine; preferably, the amount of the fermentation nutrient in the fermentation of wine or fruit wine is 0.2-0.5 g / L based on the volume of grape juice or fruit juice.

[0024] In some embodiments of the present application, the fermentation nutrient is used to improve the fermentation performance and / or aroma and / or color of wine or fruit wine; preferably, the fermentation nutrient is used to improve the aroma and color of wine.

[0025] In a third aspect, the present application also provides a method for protecting the aroma and / or color of wine or fruit wine using the above-mentioned fermentation nutrient agent. During the preparation process of the wine or fruit wine, the above-mentioned fermentation nutrient agent is introduced into the grape juice or fruit juice before the start of the alcohol fermentation step, in the early stage of fermentation, during fermentation or after fermentation.

[0026] In a fourth aspect, the present application also provides a wine or fruit wine prepared using the above-mentioned fermentation nutrient.

[0027] In a fifth aspect, the present application further provides the use of a glutathione-containing yeast product in combination with cellulose and / or cellulose derivatives for improving the fermentation performance and / or aroma and / or color of grapes or fruit wine.

[0028] The beneficial effects of the present invention are as follows:

[0029] (1) Yeast products and cellulose-based substances have an adsorption effect and can absorb harmful substances such as medium-chain fatty acids produced during yeast fermentation. At the same time, they provide crystal nuclei for the release of carbon dioxide and accelerate the release of carbon dioxide. The more carbon dioxide dissolves during fermentation, the more acidic it becomes, and the greater the damage to yeast. Therefore, the fermentation nutrient of the present invention can reduce the damage caused by harmful substances produced during the fermentation process.

[0030] (2) The fermentation nutrient agent of the present application utilizes the synergistic effect of yeast products and cellulose substances to improve the solid content in grape juice and provide a carrier for the uniform distribution of yeast. At the same time, the fermentation nutrient agent of the present application can accelerate the release of carbon dioxide, reduce the damage of harmful substances produced during the fermentation process, improve the fermentation environment, and enhance the fermentation effect.

[0031] (3) Adding the fermentation nutrient of the present application in the late fermentation stage can increase the glutathione content in the wine, protect the aroma and color of the wine, and extend the shelf life of the wine. DETAILED DESCRIPTION

[0032] To make the purpose, technical solutions, and technical effects of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are described clearly and completely. The embodiments described below are part of the embodiments of the present invention, not all of them. In combination with the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0033] White and rosé wines are fermented using clarified grape juice. Over-clarified grape juice is deficient in nutrients, particularly lipids. Lipids in grapes are primarily found in the grape skins and include long-chain unsaturated fatty acids and sterols. Unsaturated fatty acids and sterols are crucial components of yeast cell membranes, maintaining membrane fluidity and the activity of membrane transport proteins. Yeast requires oxygen to synthesize unsaturated fatty acids and sterols, but yeast lack oxygen during wine fermentation. Consequently, white and rosé wines are prone to lipid deficiencies, leading to incomplete fermentation.

[0034] In a first aspect, in a specific embodiment of the present application, the present application provides a wine or fruit wine fermentation nutrient agent, comprising 85%-99% glutathione-containing yeast products, 1%-15% cellulose and / or cellulose derivatives, and the sum of the weight percentages of each component is 100%.

[0035] In the present application, the yeast product containing glutathione includes but is not limited to one or more of glutathione-containing inactive yeast, glutathione-containing autolyzed yeast, and glutathione-containing yeast extract, preferably glutathione-containing inactive yeast; preferably, the glutathione content of the glutathione-containing yeast product is 2-15wt%.

[0036] It should be noted that the fruit wine mentioned in this application refers to an alcoholic beverage brewed using fruits other than grapes as raw materials using a fermentation process, wherein the raw materials of fruit wine include but are not limited to one or more of apples, pears, cherries, plums or kiwis.

[0037] Yeast products are rich in nitrogen nutrients, long-chain fatty acids, sterols and other substances. The glutathione in yeast products containing glutathione has an antioxidant effect, which can prevent the oxidation of polyphenols in grape juice, prevent the occurrence of browning in wine, and enhance the aroma of wine.

[0038] Glutathione, a small polypeptide found in plants and microorganisms, plays an important antioxidant role in wine. It scavenges o-quinones from grape juice and wine. o-Quinones are produced by the oxidation of phenolic compounds in grape juice and are the primary cause of browning and aroma loss. Glutathione is a more potent antioxidant than ascorbic acid. The –SH group in glutathione reacts with o-quinone to form 2-(S)-glutathionylcaffeic acid, also known as grape reaction product (GRP). This product inhibits further oxidation by grape polyphenol oxidase. In this way, GSH captures o-quinone to form a colorless compound, preventing the formation of brown aggregates. Therefore, GSH can prevent browning in grape must.

[0039] In addition to preventing the browning of grape juice, GSH can also compete with thiols in grapes for o-quinones, thereby protecting the typical aroma of certain grapes.

[0040] Adding yeast products to fermented grape juice can not only provide nutrients for yeast growth but also increase the solid content in the grape juice and enhance the release of carbon dioxide.

[0041] In the present application, cellulose and / or cellulose derivatives include, but are not limited to, one or more of microcrystalline cellulose, sodium carboxymethyl cellulose, or hydroxypropyl methyl cellulose, preferably microcrystalline cellulose. Preferably, the cellulose and / or cellulose derivatives in the present application are food grade, and are obtained by purifying and mechanically crushing α-cellulose pulp from fibrous plants, or by partially depolymerizing the cellulose, removing the non-crystalline portion, and purifying the resulting food-grade microcrystalline cellulose, or by modifying sodium carboxymethyl cellulose or other cellulose derivatives, which cannot be utilized by microorganisms and are stable. Adding cellulose to wine fermentation can increase the solids content of grape juice. Although cellulose and / or cellulose derivatives cannot provide the nutrients required for yeast growth, the porous surface of cellulose and / or cellulose derivatives interacts with insoluble substances in yeast products, which can accelerate the release of carbon dioxide produced during fermentation, preventing the accumulation of carbon dioxide in the wine fermentation broth from affecting yeast activity, thereby improving the fermentation environment.

[0042] In some embodiments of the present application, the glutathione-containing yeast product content in the fermentation nutrient is 85wt%, 86wt%, 87wt%, 88wt%, 89wt%, 90wt%, 91wt%, 92wt%, 93wt%, 94wt%, 95wt%, 96wt%, 97wt%, 98wt%, or 99wt%, or is within a numerical range consisting of any two of the above specific values ​​as endpoints. In some embodiments, the glutathione-containing yeast product content in the fermentation nutrient can be 85-95wt% or 85-90wt%. It should be understood that in specific embodiments, any of the above ranges can be combined with any ranges of other components to obtain a fermentation nutrient with the desired properties of the present invention.

[0043] In some embodiments of the present application, the cellulose and / or cellulose derivative content of the fermentation nutrient is 1 wt%, 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, 7 wt%, 8 wt%, 9 wt%, 10 wt%, 11 wt%, 12 wt%, 13 wt%, 14 wt%, or 15 wt%, or is within a numerical range consisting of any two of the above specific values ​​as endpoints. In some embodiments, the cellulose and / or cellulose derivative content of the fermentation nutrient is 5-15 wt% or 10-15 wt%. It should be understood that in specific embodiments, any of the above ranges can be combined with any ranges of other components to obtain a fermentation nutrient having the desired properties of the present invention.

[0044] In this application, the optional components include, by weight percentage of the fermentation nutrient, 0-2 wt% B vitamins and / or 0-7 wt% minerals. The B vitamins include, but are not limited to, one or more of vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, inositol, and biotin. B vitamins are trace elements required for yeast growth and enhance yeast activity and vitality. Preferably, the B vitamins comprise, in percentage by weight of the fermentation nutrient, 0-0.12wt% vitamin B1, 0-0.4wt% vitamin B2, 0-0.4wt% vitamin B3, 0-0.4wt% vitamin B5, 0-0.4wt% vitamin B6, 0-0.5wt% inositol and 0-0.5wt% biotin; preferably, the B vitamins comprise 0.1-0.12wt% vitamin B1, 0.16-0.4wt% vitamin B2, 0.36-0.4wt% vitamin B3, 0.24-0.4wt% vitamin B5, 0.12-0.4wt% vitamin B6 and 0-0.3wt% biotin.

[0045] In the present application, minerals include but are not limited to one or more of magnesium sulfate, manganese sulfate and zinc sulfate, preferably magnesium sulfate. During yeast growth, minerals serve as functional substances to provide biologically active centers for yeast. For example, magnesium ion concentration may directly affect yeast growth rate and sugar degradation rate, and magnesium ions play an important role in protecting cells from stress factors and can improve yeast tolerance to alcohol.

[0046] In some embodiments of the present application, the optional components include 0.01%-2% B vitamins and 1-7% minerals in terms of weight percentage of the fermentation nutrient; preferably, the optional components include 1%-2% B vitamins and 1-7% minerals.

[0047] The wine or fruit wine fermentation nutrient agent of the present invention can improve the fermentation environment of over-clarified grape juice. The inactive yeast and autolytic yeast are not completely dissolved yeast products, which can increase the turbidity of the grape juice and also provide nutrition for the yeast, thereby increasing the speed of alcohol fermentation.

[0048] In a second aspect, the present application provides the use of the above-mentioned wine or fruit wine fermentation nutrient agent in the wine or fruit wine preparation process. Preferably, the fermentation nutrient agent is used in the wine or fruit wine preparation process in an amount of 0.2-0.5 g / L based on the volume of grape juice or fruit juice.

[0049] During the preparation of wine or fruit wine, the position of adding the fermentation nutrient is not particularly limited, and the addition position may be before the alcohol fermentation step, in the early stage of fermentation, during or after fermentation.

[0050] In one embodiment of the present application, the fermentation nutrient is used to improve the fermentation performance and / or aroma and / or color of wine or fruit wine; preferably, the fermentation nutrient is used to improve the aroma and color of wine.

[0051] In a third aspect, the present application also provides a method for protecting the aroma and / or color of wine or fruit wine using the above-mentioned fermentation nutrient, comprising introducing the above-mentioned fermentation nutrient into grape juice or fruit juice before the start of the alcohol fermentation step, in the early stage of fermentation, during fermentation or after fermentation during the preparation process of the wine or fruit wine.

[0052] In a fourth aspect, the present application also provides a wine or fruit wine prepared using the above-mentioned fermentation nutrient.

[0053] In a fifth aspect, the present application also provides the use of a combination of glutathione and cellulose for improving the aroma and / or color of fruit wine.

[0054] In order to facilitate the understanding of the technical solution of this application, the technical solution of this application is further explained below in conjunction with specific experimental examples.

[0055] The raw materials and their sources used in the examples and comparative examples of the present invention are shown in Table 1.

[0056] Table 1 Raw materials used in the examples of the present invention and the comparative examples

[0057] Example 1

[0058] Weigh 90 g of glutathione-containing inactive yeast FN401-GH and 10 g of microcrystalline cellulose, and mix them evenly to obtain a fermentation nutrient agent 1.

[0059] Example 2

[0060] Weigh 85 g of glutathione-containing inactive yeast FN401-GH and 15 g of microcrystalline cellulose, and mix them evenly to obtain fermentation nutrient agent 2.

[0061] Example 3

[0062] Weigh 95 g of glutathione-containing inactive yeast FN401-GH and 5 g of microcrystalline cellulose, and mix them evenly to obtain fermentation nutrient 3.

[0063] Example 4

[0064] Weigh 42.5 g of glutathione-containing inactive yeast FN401-GH, 42.5 g of glutathione-containing yeast extract FN502-GH15 g, 9 g of microcrystalline cellulose, 0.12 g of vitamin B1, 0.36 g of vitamin B3, 0.24 g of vitamin B5, 0.16 g of vitamin B2, 0.12 g of vitamin B6, and 5 g of magnesium sulfate, and mix them uniformly to obtain fermentation nutrient agent 4.

[0065] Example 5

[0066] Weigh 45g of inactive yeast containing glutathione FN401-GH, 45g of yeast extract containing glutathione FN502-GH, and 10g of microcrystalline cellulose, and mix them evenly to obtain fermentation nutrient 5.

[0067] Example 6

[0068] Weigh 45 g of glutathione-containing inactive yeast FN401-GH, 45 g of glutathione-containing yeast extract FN502-GH, 9 g of microcrystalline cellulose, 0.12 g of vitamin B1, 0.36 g of vitamin B3, 0.24 g of vitamin B5, 0.16 g of vitamin B2, and 0.12 g of vitamin B6, and mix them evenly to obtain fermentation nutrient agent 6.

[0069] Example 7

[0070] Weigh 30 g of glutathione-containing inactive yeast FN401-GH, 55 g of glutathione-containing yeast extract FN502-GH, 7.9 g of microcrystalline cellulose, 0.1 g of biotin, and 7 g of magnesium sulfate, and mix them uniformly to obtain fermentation nutrient agent 7.

[0071] Example 8

[0072] Weigh 60 g of glutathione-containing inactive yeast FN401-GH, 30 g of glutathione-containing yeast extract FN502-GH, 7 g of sodium carboxymethyl cellulose, 0.1 g of vitamin B1, 0.3 g of vitamin B2, 0.4 g of vitamin B3, 0.4 g of vitamin B5, 0.4 g of vitamin B6, 0.3 g of biotin, and 1 g of zinc sulfate, and mix them uniformly to obtain fermentation nutrient agent 8.

[0073] Experimental Example 1

[0074] Fermentation experiments were conducted using Triple M simulated juice to simulate white wine. The Triple M medium formula was as follows:

[0075] Ergo stock: 12.5 mL Tween 80, 37.5 mL 95% ethanol, 0.125 g ergosterol,

[0076] Solution A: Dissolve 120 g glucose, 120 g fructose, and 4 mL ergo stock in 375 mL deionized water. Add deionized water to make up to 500 mL.

[0077] Solution B: 6 g L(+) tartaric acid, 3 g L(-) malic acid, and 0.5 g citric acid in 250 mL of deionized water;

[0078] Solution C: To 250 mL of deionized water, add 1.7 g YNB, 6 mg inositol, 0.2 g anhydrous calcium chloride, 12.2 mg tyrosine, 118.8 mg tryptophan, 21.67 mg isoleucine, 29.47 mg aspartic acid, 79.8 mg glutamic acid, 248 mg arginine, 32.1 mg leucine, 50.3 mg threonine, 12.1 mg glycine, 334.7 mg glutamine, 96.2 mg alanine, 29.5 mg valine, 20.8 mg methionine, 25.1 mg phenylalanine, 52 mg serine, 21.7 mg histidine, 11.3 mg lysine, 8.7 mg cysteine, 405.8 mg proline, and 400 mg diammonium phosphate.

[0079] After A, B, and C were mixed, the pH was adjusted to 3.5 with 4 mol / L potassium hydroxide and sterilized by filtration with a 0.22 μm filter membrane to obtain Triple M simulated juice, which was prepared and used immediately.

[0080] Angel wine yeast CECA (Angel Yeast Co., Ltd.) was inoculated into a triangular flask containing 500 mL of Triple M simulated juice at an inoculum size of 0.2 g / L. Nutrients were immediately added after yeast inoculation, and a control without nutrient addition was used. The culture was incubated at 25°C in an incubator. The fermentation progress was monitored by CO2 gravimetric analysis (weighing every 24 hours). Fermentation was considered complete when the weight loss of each flask was approximately 0.5 g. The fermented sugar content was 240 g / L, and the mass content of yeast-assimilable nitrogen in the Triple M simulated juice was 220 ppm.

[0081] Treatment 1: The added nutrient was fermentation nutrient agent 1, and the addition amount was 0.3 g / L;

[0082] Treatment 2: The added nutrient was glutathione-containing inactive yeast FN401GH, with an addition amount of 0.3 g / L;

[0083] Treatment 3: The added nutrient was microcrystalline cellulose at a dosage of 0.3 g / L;

[0084] Treatment 4: The added nutrient was glutathione-containing inactive yeast FN401GH, with an addition amount of 0.255 g / L;

[0085] Treatment 5: The added nutrient was microcrystalline cellulose at a dosage of 0.045 g / L;

[0086] Treatment 6: No nutrients were added after yeast inoculation.

[0087] The results are shown in Table 2:

[0088] Table 2 Cumulative weight loss of carbon dioxide (g / L)

[0089] Triple M simulated juice is clarified juice, similar to the clarified grape juice used in white wine or rosé wine fermentation. Triple M simulates the fermentation of clarified white wine. Generally, grape juice with a turbidity greater than 80 NTU and a turbidity less than 50 NTU will affect the fermentation of the wine. Experimental Example 1 simulates the extreme environment of clear juice fermentation of white wine and / or rosé wine. Inactive yeast is heat-killed yeast containing insoluble yeast cells, which can increase the turbidity of the grape juice. Microcrystalline cellulose is also a type of insoluble macromolecule that has a suspending effect. Insoluble substances can help suspend active yeast during fermentation. At the same time, insoluble particles in grape juice facilitate the release of carbon dioxide produced by yeast. Carbon dioxide is a soluble gas that forms carbonic acid in a water-soluble state. Carbonic acid is an acidic substance that causes the pH to drop, and a drop in pH affects yeast fermentation.

[0090] As shown in Table 2, the results of Treatments 2 and 3 show that both inactive yeast and microcrystalline cellulose improve the fermentation environment and promote fermentation. The results of Treatments 1, 2, and 3 show that the combined use of microcrystalline cellulose and yeast improves yeast fermentation more effectively than the use of inactive yeast or microcrystalline cellulose alone.

[0091] In addition, treatment 4 only added inactive yeast FN401GH containing glutathione at an addition amount of 0.255 g / L. Compared with treatment 6, the cumulative weight loss of carbon dioxide after 16 days of fermentation increased by 12.5 g / L. Treatment 5 only added microcrystalline cellulose at an addition amount of 0.045 g / L. Compared with treatment 6, the cumulative weight loss of carbon dioxide after 16 days of fermentation increased by 5.97 g / L. Treatment 1 added fermentation nutrient 1 at an addition amount of 0.3 g / L, which contained 0.255 g / L of inactive yeast FN401GH containing glutathione and 0.045 g / L of microcrystalline cellulose. Compared with treatment 6, the cumulative weight loss of carbon dioxide after 16 days of fermentation increased by 21.74 g / L, which was greater than the sum of the cumulative weight loss increases of carbon dioxide in treatments 4 and 5. Therefore, the present invention has a synergistic effect by combining the glutathione-containing yeast product with cellulose and / or cellulose derivatives, accelerates the release of carbon dioxide, and improves the fermentation environment.

[0092] Experimental Example 2

[0093] The fermentation test was conducted using Triple M simulated juice to simulate white wine. The Triple M medium formula was the same as that of Experimental Example 1.

[0094] Angel Wine Yeast RV100 (Angel Yeast Co., Ltd.) was inoculated into a triangular flask containing Triple M simulated juice at an inoculum size of 0.2 g / L. Nutrients were immediately added after yeast inoculation, and a control without nutrient addition was used. The culture was incubated at 24°C in an incubator. The fermentation progress was monitored by CO2 gravimetric analysis (weighing was performed every 24 hours). Fermentation was considered complete when the weight loss of each flask was approximately 0.5 g. The fermented sugar content was 270 g / L, and the mass content of yeast-assimilable nitrogen in the Triple M simulated juice was 220 ppm.

[0095] Treatment 1: The added nutrient was fermentation nutrient agent 1, and the addition amount was 0.4 g / L;

[0096] Treatment 2: The added nutrient was fermentation nutrient agent 2, and the addition amount was 0.4 g / L;

[0097] Treatment 3: The added nutrient was fermentation nutrient agent 3, and the addition amount was 0.4 g / L;

[0098] Treatment 4: The added nutrient was glutathione-containing inactive yeast FN401GH, with an addition amount of 0.4 g / L;

[0099] Treatment 5: No nutrients were added after yeast inoculation.

[0100] The results are shown in Table 3:

[0101] Table 3 Cumulative weight loss of carbon dioxide (g / L)

[0102] As shown in Table 3, the composition of the present invention has the effect of improving the fermentation environment and promoting fermentation. Compared with using only inactive yeast containing glutathione, the composition of the present invention loses more carbon dioxide during the fermentation process and has a better fermentation effect.

[0103] Experimental Example 3

[0104] The fermentation test was conducted using Triple M simulated juice to simulate white wine. The Triple M medium formula was the same as that of Experimental Example 1.

[0105] Angel wine yeast BV818 (Angel Yeast Co., Ltd.) was inoculated into a triangular flask containing Triple M simulated juice at an inoculum size of 0.25 g / L. Nutrients were immediately added after yeast inoculation, and a control without nutrient addition was used. The culture was incubated at 24°C in an incubator. The fermentation progress was monitored by CO2 gravimetric analysis (weighing every 24 hours). Fermentation was considered complete when the weight loss of each flask was approximately 0.5 g. The fermented sugar content was 270 g / L, and the mass content of yeast-assimilable nitrogen in the Triple M simulated juice was 220 ppm.

[0106] Treatment 1: The added nutrient was fermentation nutrient agent 4, and the addition amount was 0.4 g / L;

[0107] Treatment 2: The added nutrient was fermentation nutrient agent 5, and the addition amount was 0.4 g / L;

[0108] Treatment 3: The added nutrient was fermentation nutrient agent 6, and the addition amount was 0.4 g / L;

[0109] Treatment 4: The added nutrient was fermentation nutrient agent 7, and the addition amount was 0.4 g / L;

[0110] Treatment 5: The added nutrient was fermentation nutrient agent 8, and the addition amount was 0.4 g / L;

[0111] Treatment 6: No nutrients were added after yeast inoculation.

[0112] The results are shown in Table 4:

[0113] Table 4 Cumulative weight loss of carbon dioxide (g / L)

[0114] Table 4 shows that compared to Treatment 2, Treatment 3, which included the addition of vitamins to the fermentation nutrient, exhibited a higher CO2 loss during fermentation, indicating a better fermentation effect. While the vitamin concentration in grape juice generally meets yeast growth requirements, vitamins can be preferentially absorbed by other harmful bacteria, impacting the metabolic growth of Saccharomyces cerevisiae. This vitamin depletion can lead to slow or sluggish fermentation. Therefore, vitamin addition can have a positive impact. Compared to Treatment 3, Treatment 1, which included the addition of metal ions to the fermentation nutrient, exhibited a higher CO2 loss during fermentation, indicating a better fermentation effect.

[0115] Experimental Example 4

[0116] This experimental example is about the protective effect of the color of crystal white grape juice. Free-flowing juice and pressed juice of crystal grape juice were respectively taken. The content of polyphenols in free-flowing juice and pressed juice was different. Polyphenols are easily oxidized and browned. Polyphenols are mainly present in grape skins. Free-flowing juice is the grape juice that automatically flows out after the grapes are crushed, and pressed juice is the grape juice obtained by squeezing. The content of polyphenols in free-flowing juice is lower than that in pressed juice.

[0117] Fresh crystal grapes were destemmed and crushed, and sulfur dioxide (60 ppm) and pectinase (40 ppm) were added to separate the free-flowing and pressed grape juices. The free-flowing and pressed grape juices were clarified for 2 days and then used. Nutrients were added to the grape juices, and a blank sample without added nutrients was used. After standing at refrigerated temperature for 2-3 days, the grape juices were tested for color.

[0118] Grape juice color detection: Take grape juice in a centrifuge tube and centrifuge it in a refrigerated centrifuge at a speed of 10,000 rpm for 5 minutes. After centrifugation, use a 1 cm cuvette to detect the absorbance at 420 nm. The absorbance value represents the degree of oxidation.

[0119] Treatment 1: The added nutrient was fermentation nutrient 1, and the added amount was 0.3 g / L based on the volume of grape juice;

[0120] Treatment 2: The added nutrient was fermentation nutrient agent 4, and the added amount was 0.3 g / L based on the volume of grape juice;

[0121] Treatment 3: The added nutrient was fermentation nutrient agent 5, and the added amount was 0.3 g / L based on the volume of grape juice;

[0122] Treatment 4: The added nutrient was fermentation nutrient agent 6, and the added amount was 0.3 g / L based on the volume of grape juice;

[0123] Treatment 5: The added nutrient was glutathione-containing inactive yeast FN401GH, with an addition amount of 0.3 g / L;

[0124] Treatment 6: The added nutrient was microcrystalline cellulose at a dosage of 0.3 g / L;

[0125] Treatment 7 (control group): no nutrients were added.

[0126] The results are shown in Table 5:

[0127] Table 5 Browning degree of grape juice

[0128] Oxidation in both white and red wines is a well-known problem in the wine industry, particularly in young wines. Wines are sensitive to oxygen, leading to loss of characteristic aromas, atypical aging, and undesirable color changes. While the mechanisms involved in wine oxidation have been extensively studied, inhibiting oxidative spoilage remains a primary goal in modern winemaking.

[0129] Oxidation in young wines is associated with a rapid loss of their sensory properties, particularly affecting floral and fruity aromas, as well as the development of unpleasant new aromas and atypical odors associated with wine spoilage. Oxidation in wine leads to browning, as phenols oxidize to quinones, which then aggregate to form macromolecules with a yellow-brown hue. GSH plays an essential role in the oxidation of white grape musts, reacting with o-quinone to form 2-(S)-glutathionylcaffeic acid, also known as grape reaction product (GRP). This product inhibits further oxidation by grape polyphenol oxidase. In this way, GSH captures o-quinone to form a colorless compound, partially preventing the formation of brown aggregates. Therefore, GSH can prevent browning in white grape musts.

[0130] Grape juice contains more polyphenols and is therefore more susceptible to oxidation. The more antioxidants a yeast product contains, the greater its antioxidant capacity. The lighter the grape juice, the lower the absorbance. OD420 measurement of white wine or white grape juice can indicate browning. The absorbance of grape juice measured at 420nm indicates a lower degree of browning. Glutathione binds to brown pigments in grape juice to form colorless compounds.

[0131] As can be seen from Table 5, in Treatment 6 where microcrystalline cellulose was added and in Treatment 7 where no nutrients were added, the browning degree of the grape juice was higher. Compared with Treatments 6 and 7, the addition of the fermentation nutrient of the present invention can significantly reduce the browning of the grape juice, thus protecting the color of the wine.

[0132] Experimental Example 5

[0133] This experiment was conducted on post-fermentation crystal wine with an alcohol content of 12.4% v / v, 3.43 g / L reducing sugar, a pH of 3.56, and 6.7 g / L total acid. Nutrients were added to 500 mL of the wine, and a blank sample without nutrient additions was used as a control. The wine was then stored at a temperature between 10-15°C for six months. The aroma components of the wine were then analyzed using headspace solid-phase microextraction (SPME) using an Agilent 7890B-5977A GC-MS. Quantitative analysis of the aroma compounds in the grapes and wine was performed using mass spectrometry full ion scan spectra, chromatographic retention times and mass spectral information from existing standards, comparisons to the NIST17 standard library, and references from relevant literature.

[0134] Among them, the headspace solid phase microextraction method is as follows:

[0135] To a 15ml vial, add 5ml of wine sample, 1.3g of NaCl, and 5μl of 2g / l internal standard 4-methyl-2-pentanol. The vial was quickly capped with a polytetrafluoroethylene septum and placed on a solid-phase extraction platform. The incubation temperature was 50°C, and the vial was stirred for 30 minutes at 400 rpm, with a 10s on / off period. After the aroma compounds in the vial reached equilibrium, an activated or thermally desorbed extraction tip was inserted into the headspace of the vial, 1cm from the liquid surface to avoid contact with the solution. Adsorption was continued at 50°C for 30 minutes. The gas chromatography inlet was heated at 250°C and thermally desorbed for 25 minutes. The capillary column used was an HP-INNOWAX 30m × 0.25mm × 0.25μm column. High-purity helium was used as the carrier gas at a flow rate of 1ml / min. Splitless mode was used, and the sample was inserted into the gas chromatograph inlet at an inlet temperature of 250°C for thermal desorption for 25 minutes.

[0136] The heating program was as follows: initial temperature 40°C, maintained for 5 min, increased to 60°C at 2°C / min, increased to 150°C at 5°C / min, increased to 210°C at 3°C / min, increased to 250°C at 10°C / min, and maintained for 2 min.

[0137] The mass spectrometer interface temperature was 280°C, the ion source temperature was 230°C, the ionization mode was El, the ion energy was 70 eV, and the mass scan range was 29-350 u.

[0138] Treatment 1: The added nutrient was fermentation nutrient agent 1, and the addition amount was 0.3 g / L;

[0139] Treatment 2: The added nutrient was fermentation nutrient agent 5, and the addition amount was 0.3 g / L;

[0140] Treatment 3: No nutrients added.

[0141] The results are shown in 6:

[0142] Table 6 Terpene aroma substances in wine, μg / L

[0143] As shown in Table 6, compared with no added nutrients, the addition of fermentation nutrient agent 1 and fermentation nutrient agent 5 of the present invention increased the contents of linalool, nerolidol, nerol, and terpineol. Among the aromatic substances in wine, terpenes are a type of aroma in wine, especially in rose-flavored wine. Crystal is also a type of rose-flavored grape, which contains a large amount of terpenes. The oxidation of terpenes causes the aroma to decrease. Glutathione has an antioxidant effect. Therefore, the addition of the fermentation nutrient agent of the present invention can prevent the oxidation of terpenes such as linalool, nerolidol, nerol, and terpineol in wine, thereby protecting the aroma of the wine.

[0144] The above description is merely an illustration of the technical spirit of the present invention. It will be understood by those skilled in the art that various modifications and variations may be made to the present invention without departing from the spirit and scope of the present invention. Therefore, the above-mentioned embodiments of the present invention may be implemented individually or in combination with each other.

[0145] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not limiting. Although the present invention has been described in detail through the above embodiments, those skilled in the art should understand that various changes can be made in form and details without departing from the scope defined by the claims of the present invention.

Claims

1. A wine or fruit wine fermentation nutrient, characterized in that: By weight percentage, the invention comprises 85%-99% of glutathione-containing yeast products and 1%-15% of cellulose and / or cellulose derivatives.

2. The fermentation nutrient according to claim 1, characterized in that The glutathione-containing yeast product has a content of 85-95%, and the cellulose and / or cellulose derivative has a content of 5-15%; preferably, the glutathione-containing yeast product has a content of 85-90%, and the cellulose and / or cellulose derivative has a content of 10-15%.

3. The fermentation nutrient according to claim 1 or 2, characterized in that: The wine or fruit wine fermentation nutrient also includes optional components, which, based on the weight percentage of the fermentation nutrient, include 0-2% B vitamins and / or 0-7% minerals; preferably, the optional components include 0.01%-2% B vitamins and 1-7% minerals.

4. The fermentation nutrient according to any one of claims 1 to 3, characterized in that The glutathione-containing yeast product is selected from one or more of glutathione-containing inactive yeast, glutathione-containing autolyzed yeast and glutathione-containing yeast extract, preferably glutathione-containing inactive yeast; preferably, the glutathione content of the glutathione-containing yeast product is 2-15wt%.

5. The fermentation nutrient according to any one of claims 1 to 4, characterized in that: The cellulose and / or cellulose derivatives include one or more of microcrystalline cellulose, sodium carboxymethyl cellulose or hydroxypropyl methyl cellulose, preferably microcrystalline cellulose.

6. The fermentation nutrient according to any one of claims 3 to 5, characterized in that: The B vitamins include one or more of vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, inositol and biotin; Preferably, measured in weight percentage of the fermentation nutrient, the B vitamins include 0-0.12wt% vitamin B1, 0-0.4wt% vitamin B2, 0-0.4wt% vitamin B3, 0-0.4wt% vitamin B5, 0-0.4wt% vitamin B6, 0-0.5wt% inositol and 0-0.5wt% biotin; preferably, the B vitamins include 0.1-0.12wt% vitamin B1, 0.16-0.4wt% vitamin B2, 0.36-0.4wt% vitamin B3, 0.24-0.4wt% vitamin B5, 0.12-0.4wt% vitamin B6 and 0-0.3wt% biotin.

7. The fermentation nutrient according to any one of claims 3 to 6, characterized in that: The mineral is selected from one or more salts containing magnesium, manganese or zinc; Preferably, the mineral is selected from one or more of magnesium sulfate, manganese sulfate or zinc sulfate.

8. Use of the fermentation nutrient according to any one of claims 1 to 7 in the preparation process of wine or fruit wine; preferably, the amount of the fermentation nutrient in the fermentation of wine or fruit wine is 0.2-0.5 g / L based on the volume of grape juice or fruit juice.

9. The use according to claim 8, wherein: The fermentation nutrient is used to improve the fermentation performance and / or aroma and / or color of wine or fruit wine; preferably, the fermentation nutrient is used to improve the aroma and color of wine.

10. A method for protecting the aroma and / or color of grape wine or fruit wine using the fermentation nutrient according to any one of claims 1 to 7, characterized in that: In the preparation process of the wine or cider, the fermentation nutrient according to any one of claims 1 to 7 is introduced into the grape juice or fruit juice before the alcohol fermentation step, in the early stage of fermentation, during fermentation or after fermentation.

11. A wine or fruit wine prepared using the fermentation nutrient according to any one of claims 1 to 7.

12. Use of a glutathione-containing yeast product in combination with cellulose and / or cellulose derivatives for improving the fermentation performance and / or aroma and / or color of grapes or fruit wine.

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