CN104804944A - Kiwiberry fermented wine and preparation method thereof - Google Patents
Kiwiberry fermented wine and preparation method thereof Download PDFInfo
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- CN104804944A CN104804944A CN201510274693.8A CN201510274693A CN104804944A CN 104804944 A CN104804944 A CN 104804944A CN 201510274693 A CN201510274693 A CN 201510274693A CN 104804944 A CN104804944 A CN 104804944A
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Abstract
The invention provides a preparation method of a kiwiberry fermented wine, which includes the following steps: kiwiberries are crushed, so that kiwiberry pulp is obtained for later use; rhizopus oryzae is cultured on culture medium, then inoculated into a certain amount of kiwiberry pulp and cultured to be activated, so that fungus pulp is obtained for later use; high-quality Kuilu kiwiberries are crushed, fermented and cultured, so that kiwiberry saccharomycete solution is obtained, the kiwiberry saccharomycete solution is cultured on culture medium for a period of time, so that saccharomycetes are obtained, the saccharomycetes are then inoculated into part of the rest of the kiwiberry pulp, and are cultured to be activated, and thereby saccharomycete pulp is obtained for later use; the rest of the kiwiberry pulp is added into the fungus pulp and degraded for a period of time, and after the saccharomycete pulp is added for 8 to 10 days of fermentation, the kiwiberry fermented wine is obtained. The color of the kiwiberry fermented wine obtained by the embodiment of the invention is clear and not turbid, the browning phenomenon does not take place in the process of making, the fruit fragrance is pure, and the kiwiberry fermented wine is suitable for a wide range of groups of people.
Description
Technical field
The present invention relates to biological fermentation fermented glutinous rice field, in particular to a kind of tara vine fermented wine and preparation method thereof.
Background technology
Tara vine is called: Fruit of Tara Vine, circle Chinese date, and circle jujube, the unusual certain kind of berries, be the perennial bejuco of Actinidiaceae Actinidia, have the laudatory title of " king of fruit ", be distributed in northeast, North China, northwest and the Yangtze valley, also there is distribution in other country.
Tara vine fruit succulence, sour and sweet palatability, nutritious, fruity is unique delicious.The nutritive ingredients such as rich vitamin, food fibre, several mineral materials, amino acid; In addition containing proteolytic enzyme, superoxide-dismutase, pectin, polysaccharide, flavonoid and carotenoid isoreactivity material and effective constituent.Measure the various nutritive ingredient of tara vine after deliberation all higher than A.chinensis Planch., especially VC content is up to 430mg/100g, and potassium content reaches 1794mg/Kg, and total flavones reaches 3.42%.
Obvious after ripening is generally there will be after tara vine picking fruit, very easily softening, not storage tolerance, have a strong impact on the shelf-lives of tara vine fruit, therefore general tara vine is cooked following process process, but very easily occur brown stain, fruital change and fruit juice turbid phenomenon in the course of processing, therefore how solving the problems of the technologies described above is the emphasis studied in existing processing technology process.
In view of this, special proposition the present invention.
In prior art, general tara vine there will be obvious after ripening after plucking, very easily occur softening, not storage tolerance, have a strong impact on the shelf-lives of tara vine fruit, therefore various tara vine goods are made after generally all tara vine being cooked processing treatment, but in the course of processing, there will be brown stain again, fruital changes and fruit juice turbid phenomenon, especially in the process utilizing tara vine to make wine, its color change and juice too muddiness are not clarified, all can have influence on the quality of product, therefore a kind of method utilizing tara vine to prepare fermented wine is embodiments provided, by first utilizing the pectin in Rhizopus oryzae strain degradation tara vine pulp, the macromolecular substance such as polysaccharide, and then utilize yeast that glucose is resolved into alcohol and carbonic acid gas further, wherein Rhizopus oryzae bacterial classification and barms are all the bacterial classifications by a large amount of creative experiments optimization, especially barms is the bacterial classification adopting tara vine resource garden varieties of resources " chief is green " fresh fruit self cultivation and fermentation to obtain, this bacterial classification has good vigor and fermentation capacity, fecundity is strong.In addition, mould and yeast, by after optimization culture, also need further activation, namely need strain inoculation to cultivate activation in a certain amount of described tara vine pulp, can strengthen the capacity of decomposition of bacterial classification so further.
In the present invention, tara vine fragmentation can be obtained tara vine pulp, fragmentation procedure can select common juice extractor to meet the demands, the tara vine selected preferably selects ripe of fine quality, without scar without rotten and that fruit size is well-balanced individuality, and best first destemming before fragmentation, degree of crushing particularly should be noted that, broken its just flows out juice, does not occur underflow shape, so that follow-up mould depolymerized pectin and saccharomycetes to make fermentation O in period
2and CO
2gas is balanced, and does not occur as being directly crushed to underflow phenomenon time broken in prior art, is unfavorable for the equilibrium of gas like this.
Further, in described step (A), first by bacterial classification and preferably not toxigenic useful Rhizopus oryzae bacterial classification 3.866 strengthens subculture Tube propagation on PDA substratum, grow 5-6d under the condition of 30-32 DEG C and be covered with substratum plane to bacterium colony, carry out under remaining on the condition of about 30 DEG C cultivating the speed of growth that can improve mould, also be conducive to the growth suppressing other miscellaneous bacterias, the activity of cultivating 5-6d now mould is at this temperature the strongest.Then a part is taken out by the tara vine pulp of previously broken formation, and in advance after sterilising treatment, aseptically the mould that incubation growth is good is inoculated in pulp, cultivate 2-3d for 25-30 DEG C, the capacity of decomposition activation mould of mould can be improved, the pectin making it degrade targetedly in tara vine pulp, improves its adaptability.This activation act general can be carried out in Erlenmeyer flask.Mould can in refrigerator 4-5 DEG C of preservation for subsequent use, if need to use bacterial classification to take out in advance to be positioned in room temperature environment and use again after 2-3h.
Further, in described step (B), yeast preferably selects Gao Yun's tara vine resource garden varieties of resources " chief is green " fresh fruit to be fermentation culture raw material, then the addition according to 50-60mg/L after its fragmentation is added H
2sO
3carry out fermentation culture again, fully mix in the process of interpolation, H
2sO
3interpolation be to prevent the class materials such as polyphenol, pigment and vitamins C oxidized, and certain sterilization functions is served to fermented substrate, in order to strengthen its effect, selected H
2sO
3in contained SO
2mass percent concentration control between 6-8%.Control between 25-26 DEG C, cultivate 5-8d after mixing obtain tara vine yeast bacterium liquid and be in fermentation animated period, then tara vine yeast bacterium liquid is put on previously prepd YPD substratum, continue under the condition of 25-26 DEG C to cultivate 2-3d, the cultured bacterium colony of picking continues to cultivate 2-3d under being applied to the condition of on YPD substratum 25-26 DEG C again, if the yeast seeds now obtained does not use, can to put into 4-5 DEG C of preservation for subsequent use, if need to use bacterial classification to take out in advance to be positioned in room temperature environment and use after 2-3h again.Can find out, the present invention is in whole yeast culturing process, culture temperature all controls between 25-26 DEG C, Saccharomycodes is in the facultative anaerobe of Mycophyta, and suitable growth temperature is at about 35 DEG C, and the present invention specially selects Low-temperature culture, instead of cultivate under needing the comparatively high temps of 28-30 DEG C in prior art, the tara vine barms that preparation is purified is preferably to ferment at low temperatures, and then extends fermentation time, is also more conducive to extraction and the conversion of effective constituent.
In the present invention, equally need the same with mould of yeast activates, the step of activation is also substantially similar, be about to previously taking out a part in the broken tara vine pulp formed, and in advance after sterilising treatment, aseptically the yeast that incubation growth is good be inoculated in pulp, cultivate 3-5d for 25-30 DEG C, saccharomycetic fermentation capacity can be improved, make it decompose glucose in tara vine pulp targetedly, improve its adaptability.Here the place that should be noted that is, yeast seeds is added according to the amount that the mass percent of the tara vine pulp of part in residual content is 1-3%, addition can be 1.5%, 2%, 2.5% etc., the addition of bacterial classification can not too much can not be very few, because bacterial classification addition controls in suitable scope, pulp can be realized slowly ferment, and effectively prevent all the other miscellaneous bacterias from breeding and fermented substrate is polluted, also the fermented wine that obtains can be made softer, improve nutritive ingredient leaching yield.
Wherein, the concrete grammar of tara vine pulp sterilising treatment is: in high-pressure sterilizing pot at 120-125 DEG C of temperature sterilizing 20-25min, then Temperature fall is to 20-30 DEG C, at room temperature place the yeast seeds of 2-3 hour with inoculating needle picking, transfer in sterilized tara vine pulp.Although operate fairly simple, but the temperature of each step needs strict control, if in order to realize strain expanded culture, can first take a morsel bacterial classification and a small amount of tara vine pulp admixture activation cultivates for some time, and then continue to supplement the further activation culture of tara vine pulp, so repeatedly can realize enlarged culturing activation.
Further, in described step (C), except the tara vine pulp that the first two step activated spawn is used, remaining tara vine pulp adds H according to the addition of 50-60mg/L
2sO
3, wherein said H
2sO
3in contained SO
2mass percent concentration be 6-8%, play class materials such as preventing polyphenol, pigment and vitamins C equally oxidized, and fermented substrate served to the effect of certain sterilization functions, now preferably adopt refractometer to measure juice sugar degree.Then activation get well and be in grow the mould slurries of animated period add to degrade in the macromolecular substance such as pectin, polysaccharide wherein, and the 24-28h that degrades under the condition of 25-28 DEG C, the addition of mould slurries controls at about 1-2%.Now again can measure juice sugar degree with refractometer, have change to a certain degree by its sugar degree after with the addition of mould, by the otherness contrast of front and back sugar degree with the size of demarcating mould degree of decomposition.In addition, the reason that the addition of mould slurries should not be too large is to realize slow decomposition, also prevents the effect of growing of miscellaneous bacteria.
Add after mould slurries decompose for some time, get well activating afterwards and be in the yeast slurries growing animated period and add according to the amount of the mass percent 1-3% of the tara vine pulp of surplus, and at the condition bottom fermentation of 20-25 DEG C, this is lord ferment period, the quality of fermentation directly can have influence on the quality of later stage finished wine, therefore parameter index is preferably strictly control, lord ferment period controls at about 8-10d, the mass percent that can add all juice total amounts when general 5th day is the white sugar of 10%, and be stirred to and fully dissolve to strengthen ferment effect, yeast phase preferably stirs once every day simultaneously, to keep O in fermenting process
2and CO
2the vigor needs of abundant adaptation yeast and mold, and the leaching promoting effective constituent in fermented substrate.
After have passed through lord ferment period, also to can obtain finished product through filter cleaner, 15-18 DEG C fermentation 15-20d, sealing ageing, allotment sugariness and acidity, essence filter, sterilization and sterile filling step.The embodiment of the present invention obtains that tara vine fermented wine is nutritious, and mouthfeel is pleasant, and color and luster clarification is not muddy, and can realize long-term preservation, quality product is guaranteed.
Compared with prior art, beneficial effect of the present invention is:
(1) preparation method of tara vine fermented wine that provides of the embodiment of the present invention, by first utilizing the macromolecular substance such as pectin, polysaccharide in Rhizopus oryzae strain degradation tara vine pulp, and then utilize yeast that glucose is resolved into alcohol and carbonic acid gas further, and bacterial classification itself is all good quality strains that contriver is optimized by a large amount of creative experiments, bacterial classification itself is not only energetic but also fecundity is strong, the fermented wine clarity prepared is high, not muddy, also there will not be browning phenomenon in shelf time length and the course of processing;
(2) the present invention defines concrete cultivation and activation method by the mould that goes out optimized choice and yeast, enhances the adaptive faculty of bacterial classification itself, can improve ferment effect in subsequent fermentations, finally improves wine quality;
(3) nutritious, the not muddy not thickness of color and luster clarification of the tara vine fermented wine for preparing of the embodiment of the present invention, mouthfeel is aromatic, fruital is pure, good smell, shelf time are long, be suitable for crowd wide, suit the taste of both old and young.
Summary of the invention
The first object of the present invention is the preparation method providing a kind of tara vine fermented wine, and described method for preparing fermented wine has that method is simple, easy handling, improves the advantages such as the various aspects of performance of finished wine by selecting specific mould and zymophyte.
The second object of the present invention is to provide a kind of above-mentioned preparation method to obtain tara vine fermented wine, and this tara vine fermented wine has that nutritive substance enriches, the clarity of tara vine fermented wine is high and the advantage such as quality product is guaranteed.
In order to realize above-mentioned purpose of the present invention, spy by the following technical solutions:
Embodiments provide a kind of preparation method of tara vine fermented wine, comprise the steps:
(A) tara vine fragmentation is obtained tara vine pulp, for subsequent use; And Rhizopus oryzae bacterial classification is cultivated on substratum, be then inoculated in and cultivate activation in a certain amount of described tara vine pulp and obtain mould slurries, for subsequent use;
(B) by broken for the green tara vine of high-quality chief, fermentation culture obtains tara vine yeast bacterium liquid, substratum cultivates for some time obtains yeast seeds, is then inoculated in after cultivating activation in the described tara vine pulp of part in residual content and obtains yeast slurries, for subsequent use;
(C) the tara vine pulp of remainder amount, adds mould slurries and degrades for some time, then adds the fermentation of yeast slurries after 8-10d days, to obtain final product.
Embodiment
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but it will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting the scope of the invention.Unreceipted actual conditions person in embodiment, the condition of conveniently conditioned disjunction manufacturers suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, be and can buy by commercially available the conventional products obtained.
Embodiment 1
The preparation method of tara vine fermented wine is as follows:
1) adopt juice extractor that fully ripe tara vine fragmentation is obtained tara vine pulp 2L, for subsequent use; And adopt not toxigenic Rhizopus oryzae bacterial classification to strengthen succeeding transfer culture on PDA substratum, and then aseptically proceed to and cultivate activation in the Erlenmeyer flask of the tara vine pulp loading 500ml sterilizing in advance and obtain mould slurries, for subsequent use;
2) fragmentation of high-quality chief green tara vine destemming is added in Erlenmeyer flask, cultivation 5d is in fermentation animated period and obtains yeast bacterium liquid, aseptic straw is adopted to draw 0.1ml yeast bacterium liquid, be applied to constant temperature culture on cut-and-dried YPD culture medium flat plate and obtain yeast seeds, be applied in YPD test-tube culture medium with the cultured bacterial classification of inoculating needle picking and continue to cultivate behind some skies, put into refrigerator preservation, bacterial classification takes out in advance in use and at room temperature places 2-3h;
3) 500ml tara vine pulp is got again, put into high-pressure sterilizing pot sterilizing 20min at 120 DEG C of temperature, in Bechtop, at room temperature placed the yeast seeds of 2-3h with annular inoculating needle picking during Temperature fall to 30 DEG C, transfer into the tara vine pulp of sterilizing, activate some skies and obtain yeast slurries, for subsequent use;
4) get remaining 1L date-plum persimmon macaque pulp and put into fermentation unit, first adopt refractometer to measure juice sugar degree, and make a record; Get to activate to get well and be in eugonic mould slurries and add degraded 24h according to 1% mass ratio of remaining 1L date-plum persimmon macaque pulp, then measure juice sugar degree with refractometer, and make a record;
5) activation get well and be in and grow the yeast slurries of animated period and add in the tara vine pulp being in mould degradative phase according to the mass ratio of remaining 1L date-plum persimmon macaque pulp 1% and carry out Primary Fermentation, Primary Fermentation has 10d altogether, the mass percent that can add all juice total amounts when the 5th day is the white sugar of 10%, and be stirred to and fully dissolve, lord ferment period stirs once every day simultaneously;
6) during tara vine fruit jam fermentation 10 days, Primary Fermentation terminates, and adopts the slagging-off of fruit squeezing machine squeeze and filter;
7) fermentation liquid after slagging-off enters rear ferment and ageing phase, and now temperature keeps about 15 DEG C, rear ferment phase 15-20d, and rear ferment terminates to carry out to pour in down a chimney, filter cleaner, carries out alcoholic strength and residual sugar detects and makes a record; The zymamsis of tara vine fermentation raw spirit terminates to enter the ageing phase, at least one moon of time, and carry out sealing to prevent wine body to be oxidized, after ageing in wine body various aroma substance (main ester class) alcohol is soft more to make vinosity, the stable effective ingredients such as carbohydrate, ester class, are more easily absorbed by the body;
8) tara vine fermentation fruit wine belongs to nutrition class fruit wine, the organic acid such as the organic acid (0.3-0.6%) contained due to fruit and the lactic acid that produces in fermentation, make total acid content be increased to 0.6-0.9%, thus during allotment the different pol of adjustable to adapt to different consumer groups;
9) filter with diatomite filter, and under 80 DEG C of conditions sterilization 10min, last sterile filling gets product wine.
Embodiment 2
The preparation method of tara vine fermented wine is as follows:
1) adopt juice extractor that fully ripe tara vine fragmentation is obtained tara vine pulp 2L, degree of crushing flows out juice for degree with peel crushing, does not occur underflow phenomenon, for subsequent use; And adopt not toxigenic useful Rhizopus oryzae bacterial classification 3.866 to strengthen succeeding transfer culture on PDA substratum, cultivate 5d under the condition of 30-32 DEG C and be covered with substratum plane to bacterium colony, then aseptically proceed in the Erlenmeyer flask of the tara vine pulp loading 800ml sterilizing in advance, cultivate activation 3d for 25-30 DEG C and obtain mould slurries, for subsequent use;
2) Gao Yun's tara vine resource garden varieties of resources " chief is green " fresh fruit destemming fragmentation is added in Erlenmeyer flask, add SO simultaneously
2the H of content 6%
2sO
350-60mg/L also fully mixes, 25-26 DEG C of cultivation 8d is in fermentation animated period and obtains yeast bacterium liquid, aseptic straw is adopted to draw 0.1ml yeast bacterium liquid, under being applied to the condition of on cut-and-dried YPD culture medium flat plate 25 DEG C, constant temperature culture 2d obtains yeast seeds, be applied to after constant temperature under the condition of in YPD test-tube culture medium 25 DEG C continues to cultivate 2d with the cultured bacterial classification of inoculating needle picking, put into 4 DEG C of refrigerator preservations, bacterial classification takes out in advance in use and at room temperature places 2-3h;
3) 400ml tara vine pulp is got again, put into high-pressure sterilizing pot sterilizing 30min at 125 DEG C of temperature, in Bechtop, at room temperature placed the yeast seeds of 2-3h with annular inoculating needle picking during Temperature fall to 30 DEG C, transfer into the tara vine pulp of sterilizing, under 25-30 DEG C of gnotobasis condition, inoculation culture activation 3-5d obtains yeast slurries, for subsequent use; Wherein, yeast seeds according to described 500ml tara vine pulp total amount 1% mass ratio add;
4) get remaining 800ml date-plum persimmon macaque pulp and put into fermentation unit, add SO
2the H of content 6%
2sO
350mg/L also fully mixes, and adopts refractometer to measure juice sugar degree, and makes a record; Get activation get well and be in the 24h that to degrade under eugonic mould slurries add the condition of 25 DEG C according to 1% mass ratio of remaining 1L date-plum persimmon macaque pulp, then by refractometer mensuration juice sugar degree, and make a record;
5) activation get well and be in and grow the yeast slurries of animated period and add in the tara vine pulp being in mould degradative phase according to the mass ratio of remaining 1L date-plum persimmon macaque pulp 3% and carry out Primary Fermentation, Primary Fermentation is at the condition bottom fermentation 8d of 20-25 DEG C, the mass percent that can add all juice total amounts when the 5th day is the white sugar of 10%, and be stirred to and fully dissolve, lord ferment period stirs once every day simultaneously;
6) during tara vine fruit jam fermentation 8 days, Primary Fermentation terminates, and adopts the slagging-off of fruit squeezing machine squeeze and filter;
7) fermentation liquid after slagging-off enters rear ferment and ageing phase, and now temperature keeps about 18 DEG C, rear ferment phase 15-20d, and rear ferment terminates to carry out to pour in down a chimney, filter cleaner, carries out alcoholic strength and residual sugar detects and makes a record; The zymamsis of tara vine fermentation raw spirit terminates to enter the ageing phase, at least one moon of time, and carry out sealing to prevent wine body to be oxidized, after ageing in wine body various aroma substance (main ester class) alcohol is soft more to make vinosity, the stable effective ingredients such as carbohydrate, ester class, are more easily absorbed by the body;
8) tara vine fermentation fruit wine belongs to nutrition class fruit wine, the organic acid such as the organic acid (0.3-0.6%) contained due to fruit and the lactic acid that produces in fermentation, make total acid content be increased to 0.6-0.9%, thus during allotment the different pol of adjustable to adapt to different consumer groups;
9) filter with diatomite filter, and under 80 DEG C of conditions sterilization 10min, last sterile filling gets product wine.
Embodiment 3
The preparation method of tara vine fermented wine is as follows:
1) adopt juice extractor that fully ripe tara vine fragmentation is obtained tara vine pulp 2L, degree of crushing flows out juice for degree with peel crushing, does not occur underflow phenomenon, for subsequent use; And adopt not toxigenic useful Rhizopus oryzae bacterial classification 3.866 to strengthen succeeding transfer culture on PDA substratum, cultivate 6d under the condition of 30-32 DEG C and be covered with substratum plane to bacterium colony, then aseptically proceed in the Erlenmeyer flask of the tara vine pulp loading 400ml sterilizing in advance, cultivate activation 2d for 30 DEG C and obtain mould slurries, for subsequent use;
2) Gao Yun's tara vine resource garden varieties of resources " chief is green " fresh fruit destemming fragmentation is added in Erlenmeyer flask, add SO simultaneously
2the H of content 8%
2sO
360mg/L also fully mixes, 25-26 DEG C of cultivation 5d is in fermentation animated period and obtains yeast bacterium liquid, aseptic straw is adopted to draw 0.1ml yeast bacterium liquid, under being applied to the condition of on cut-and-dried YPD culture medium flat plate 26 DEG C, constant temperature culture 3d obtains yeast seeds, be applied to after constant temperature under the condition of in YPD test-tube culture medium 26 DEG C continues to cultivate 3d with the cultured bacterial classification of inoculating needle picking, put into 5 DEG C of refrigerator preservations, bacterial classification takes out in advance in use and at room temperature places 2-3h;
3) 600ml tara vine pulp is got again, put into high-pressure sterilizing pot sterilizing 30min at 121 DEG C of temperature, in Bechtop, at room temperature placed the yeast seeds of 2-3h with annular inoculating needle picking during Temperature fall to 30 DEG C, transfer into the tara vine pulp of sterilizing, under 25 DEG C of gnotobasis conditions, inoculation culture activation 5d obtains yeast slurries, for subsequent use; Wherein, yeast seeds according to 500ml tara vine pulp total amount 3% mass ratio add;
4) get remaining 1L date-plum persimmon macaque pulp and put into fermentation unit, add SO
2the H of content 8%
2sO
360mg/L also fully mixes, and adopts refractometer to measure juice sugar degree, and makes a record; Get activation get well and be in the 28h that to degrade under eugonic mould slurries add the condition of 28 DEG C according to 2% mass ratio of remaining 1L date-plum persimmon macaque pulp, then by refractometer mensuration juice sugar degree, and make a record;
5) activation get well and be in and grow the yeast slurries of animated period and add in the tara vine pulp being in mould degradative phase according to the mass ratio of remaining 1L date-plum persimmon macaque pulp 1% and carry out Primary Fermentation, Primary Fermentation is at the condition bottom fermentation 8d of 20-25 DEG C, the mass percent that can add all juice total amounts when the 5th day is the white sugar of 10%, and be stirred to and fully dissolve, lord ferment period stirs once every day simultaneously;
6) during tara vine fruit jam fermentation 8 days, Primary Fermentation terminates, and adopts the slagging-off of fruit squeezing machine squeeze and filter;
7) fermentation liquid after slagging-off enters rear ferment and ageing phase, and now temperature keeps about 18 DEG C, rear ferment phase 15-20d, and rear ferment terminates to carry out to pour in down a chimney, filter cleaner, carries out alcoholic strength and residual sugar detects and makes a record; The zymamsis of tara vine fermentation raw spirit terminates to enter the ageing phase, at least one moon of time, and carry out sealing to prevent wine body to be oxidized, after ageing in wine body various aroma substance (main ester class) alcohol is soft more to make vinosity, the stable effective ingredients such as carbohydrate, ester class, are more easily absorbed by the body;
8) tara vine fermentation fruit wine belongs to nutrition class fruit wine, the organic acid such as the organic acid (0.3-0.6%) contained due to fruit and the lactic acid that produces in fermentation, make total acid content be increased to 0.6-0.9%, thus during allotment the different pol of adjustable to adapt to different consumer groups;
9) filter with diatomite filter, and under 80 DEG C of conditions sterilization 10min, last sterile filling gets product wine.
Embodiment 4
The preparation method of tara vine fermented wine is as follows:
1) adopt juice extractor by abundant maturation, obtain tara vine pulp 2L without the tara vine fragmentation that scar is smooth, degree of crushing flows out juice for degree with peel crushing, does not occur underflow phenomenon, for subsequent use; And adopt not toxigenic useful Rhizopus oryzae bacterial classification 3.866 to strengthen succeeding transfer culture on PDA substratum, cultivate 5d under the condition of 32 DEG C and be covered with substratum plane to bacterium colony, then aseptically proceed in the Erlenmeyer flask of the tara vine pulp loading 500ml sterilizing in advance, cultivate activation 3d for 28 DEG C and obtain mould slurries, for subsequent use;
2) Gao Yun's tara vine resource garden varieties of resources " chief is green " fresh fruit destemming fragmentation is added in Erlenmeyer flask, add SO simultaneously
2the H of content 7%
2sO
355mg/L also fully mixes, 26 DEG C of cultivation 7d are in fermentation animated period and obtain yeast bacterium liquid, aseptic straw is adopted to draw 0.1ml yeast bacterium liquid, under being applied to the condition of on cut-and-dried YPD culture medium flat plate 25 DEG C, constant temperature culture 2d obtains yeast seeds, be applied to after constant temperature under the condition of in YPD test-tube culture medium 26 DEG C continues to cultivate 2d with the cultured bacterial classification of inoculating needle picking, put into 4 DEG C of refrigerator preservations, bacterial classification takes out in advance in use and at room temperature places 2-3h;
3) 500ml tara vine pulp is got again, put into high-pressure sterilizing pot sterilizing 25min at 124 DEG C of temperature, in Bechtop, at room temperature placed the yeast seeds of 2-3h with annular inoculating needle picking during Temperature fall to 30 DEG C, transfer into the tara vine pulp of sterilizing, under 30 DEG C of gnotobasis conditions, inoculation culture activation 3d obtains yeast slurries, for subsequent use; Wherein, yeast seeds according to 500ml tara vine pulp total amount 2% mass ratio add;
4) get remaining 1L date-plum persimmon macaque pulp and put into fermentation unit, add SO
2the H of content 8%
2sO
355mg/L also fully mixes, and adopts refractometer to measure juice sugar degree, and makes a record; Get activation get well and be in the 26h that to degrade under eugonic mould slurries add the condition of 27 DEG C according to 1% mass ratio of remaining 1L date-plum persimmon macaque pulp, then by refractometer mensuration juice sugar degree, and make a record;
5) activation get well and be in and grow the yeast slurries of animated period and add in the tara vine pulp being in mould degradative phase according to the mass ratio of remaining 1L date-plum persimmon macaque pulp 2% and carry out Primary Fermentation, Primary Fermentation is at the condition bottom fermentation 9d of 20-25 DEG C, the mass percent that can add all juice total amounts when the 5th day is the white sugar of 10%, and be stirred to and fully dissolve, lord ferment period stirs once every day simultaneously;
6) during tara vine fruit jam fermentation 9 days, Primary Fermentation terminates, and adopts the slagging-off of fruit squeezing machine squeeze and filter;
7) fermentation liquid after slagging-off enters rear ferment and ageing phase, and now temperature keeps about 18 DEG C, rear ferment phase 15-20d, and rear ferment terminates to carry out to pour in down a chimney, filter cleaner, carries out alcoholic strength and residual sugar detects and makes a record; The zymamsis of tara vine fermentation raw spirit terminates to enter the ageing phase, at least one moon of time, and carry out sealing to prevent wine body to be oxidized, after ageing in wine body various aroma substance (main ester class) alcohol is soft more to make vinosity, the stable effective ingredients such as carbohydrate, ester class, are more easily absorbed by the body;
8) tara vine fermentation fruit wine belongs to nutrition class fruit wine, the organic acid such as the organic acid (0.3-0.6%) contained due to fruit and the lactic acid that produces in fermentation, make total acid content be increased to 0.6-0.9%, thus during allotment the different pol of adjustable to adapt to different consumer groups;
9) filter with diatomite filter, and under 80 DEG C of conditions sterilization 10min, last sterile filling gets product wine.
Comparative example 1
Employing application number is the brewing method brew Yangtao wine of embodiment 1 in the patent of 201210457021.7.
Experimental example 1
The subjective appreciation table of the Yangtao wine prepared in the tara vine fermented wine that following table 1 is prepared for embodiment of the present invention 1-4 and comparative example 1.
The subjective appreciation table of table 1 FRUCTUS LYCII custard
* subjective appreciation is 5 people group evaluation results
Experimental example 2
The Yangtao wine prepared in the tara vine fermented wine prepared by embodiment of the present invention 1-4 and comparative example 1 does following experiment:
Fermented wine prepared by embodiment of the present invention 1-4 and comparative example 1 respectively to be poured in the wineglass of 50ml specification into 50 glasss, 50 glasss in embodiment 1 is first group, 50 glasss in embodiment 2 is second group, 50 glasss in embodiment 3 is the 3rd group, 50 glasss in embodiment 4 is the 4th group, 50 glasss in comparative example 1 is the 5th group, providing at random and samples wine to 50 grownups, then product sensory evaluation after drinking being fed back often organizing fermented wine.
Result tried out by table 2
Concrete judgement criteria is as follows:
Mouthfeel is good: drink sweet-smelling, unique flavor, and fragrance is not single, smells and has delicate fragrant;
Mouthfeel is general: drink savory, but fragrance is single, smells and has light delicate fragrance;
Mouthfeel is poor: drink and do not have what fragrance, smells the fragrance also not having wine.
As can be seen from the table, in 200 people sampled wine, think that the fermented wine mouthfeel in the embodiment of the present invention is good more than 180 people, positive rating is all more than 92%.
Experimental example 3
Get tara vine 6kg and be divided into three groups, often organizing 2kg adopts identical juice extractor to squeeze the juice, first group adds the embodiment of the present invention 3 step 2) mould slurries 5g, second group adds embodiment 4 step 2) mould slurries 5g, 3rd group is not added any material, be 1.8kg by weighing the fruit juice amount of discovery first group after squeezing the juice, the fruit juice amount of second group is 1.9kg, the fruit juice amount of the 3rd group is 1.5kg, the crushing juice rate utilizing the mould slurries in the present invention can significantly improve tara vine is described, so also can promote the quality of follow-up finished wine, reduce raw materials cost simultaneously.
Tara vine liquor brewing novel method provided by the invention, the method makes full use of beneficial moulds to the mass degradation such as pectin and starch effect in tara vine fruit juice, reduce fruit juice viscosity, tara vine crushing juice rate can be improved on the one hand, and improve the clarity of tara vine fermented wine, improve saccharomycetes to make fermentation vigor on the other hand, yeast selects tara vine kind " chief is green " fresh fruit pericarp to gather the advantage barms that purifying is cultivated, and improves the content of tara vine wine Middle nutrition material, the clarity of tara vine fermented wine and quality product.
Although illustrate and describe the present invention with specific embodiment, however it will be appreciated that can to make when not deviating from the spirit and scope of the present invention many other change and amendment.Therefore, this means to comprise all such changes and modifications belonged in the scope of the invention in the following claims.
Claims (10)
1. a preparation method for tara vine fermented wine, is characterized in that, comprises the steps:
(A) tara vine fragmentation is obtained tara vine pulp, for subsequent use; And Rhizopus oryzae bacterial classification is cultivated on substratum, be then inoculated in and cultivate activation in a certain amount of described tara vine pulp and obtain mould slurries, for subsequent use;
(B) by broken for the green tara vine of high-quality chief, fermentation culture obtains tara vine yeast bacterium liquid, substratum cultivates for some time obtains yeast seeds, then be inoculated in the described tara vine pulp of part in residual content, yeast slurries are obtained after cultivating activation, for subsequent use;
(C) the tara vine pulp of remainder amount, adds mould slurries and degrades for some time, then adds the fermentation of yeast slurries after 8-10d days, to obtain final product.
2. the preparation method of tara vine fermented wine according to claim 1, is characterized in that, in described step (A), by the process of tara vine fragmentation, broken its flows out juice.
3. the preparation method of tara vine fermented wine according to claim 1, it is characterized in that, in described step (A), the step that Rhizopus oryzae bacterial classification is cultivated on substratum comprised: on PDA substratum, cultivate 5-6d by under the condition of Rhizopus oryzae bacterial classification 30-32 DEG C, wherein said Rhizopus oryzae bacterial classification is 3866 Rhizopus oryzae bacterial classifications.
4. the preparation method of tara vine fermented wine according to claim 1, it is characterized in that, in described step (A), be inoculated in a certain amount of described tara vine pulp and cultivate the step that activation obtains mould slurries and comprise: first by after a certain amount of described tara vine pulp sterilising treatment, and inoculation culture activates 2-3d under 25-30 DEG C of gnotobasis condition.
5. the preparation method of tara vine fermented wine according to claim 1, is characterized in that, in described step (B), after the green tara vine fragmentation of high-quality chief, adds H according to the addition of 50-60mg/L
2sO
3carry out fermentation culture again;
Preferably, described H
2sO
3in contained SO
2mass percent concentration be 6-8%;
More preferably, the culture temperature that fermentation culture obtains tara vine yeast bacterium liquid is 25-26 DEG C, and incubation time is 5-8d.
6. the preparation method of tara vine fermented wine according to claim 1, it is characterized in that, in described step (B), substratum is cultivated the step that for some time obtains yeast seeds comprise: after tara vine yeast bacterium liquid is cultivated 2-3d under the condition of 25-26 DEG C on YPD substratum, picking colony continues under the condition of 25-26 DEG C to cultivate 2-3d on YPD substratum again, to obtain final product.
7. the preparation method of the tara vine fermented wine according to any one of claim 1-6, it is characterized in that, in described step (B), be inoculated in the described tara vine pulp of part in residual content, the step obtaining yeast slurries after cultivating activation comprises: first by the tara vine pulp sterilising treatment of part in described residual content, then yeast seeds is added according to the amount of the mass percent 1-3% of the tara vine pulp of part in described residual content, inoculation culture activation 3-5d under 25-30 DEG C of gnotobasis condition.
8. the preparation method of the tara vine fermented wine according to any one of claim 1-6, is characterized in that, in described step (C), degrade under adding the condition of 25-28 DEG C, mould slurries 24-28h;
Preferably, add yeast slurries and add according to the amount of the mass percent 1-3% of the tara vine pulp of surplus, and at the condition bottom fermentation of 20-25 DEG C;
More preferably, H is added according to the addition of 50-60mg/L in the tara vine pulp of surplus
2sO
3degrade with mould slurries again, wherein said H
2sO
3in contained SO
2mass percent concentration be 6-8%.
9. the preparation method of the tara vine fermented wine according to any one of claim 1-6, it is characterized in that, in described step (C), add the fermentation of yeast slurries and also comprise the steps: after 8-10d days successively through filter cleaner, 15-18 DEG C fermentation 15-20d, sealing ageing, allotment sugariness and acidity, essence filter, sterilization and sterile filling step.
10. adopt the tara vine fermented wine that the preparation method of the tara vine fermented wine described in any one of the claims 1-9 prepares.
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