CN111876295A - Mulberry fruit wine fermented by saccharomyces cerevisiae and preparation method thereof - Google Patents
Mulberry fruit wine fermented by saccharomyces cerevisiae and preparation method thereof Download PDFInfo
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- CN111876295A CN111876295A CN202010797028.8A CN202010797028A CN111876295A CN 111876295 A CN111876295 A CN 111876295A CN 202010797028 A CN202010797028 A CN 202010797028A CN 111876295 A CN111876295 A CN 111876295A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- Engineering & Computer Science (AREA)
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- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
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- Apparatus Associated With Microorganisms And Enzymes (AREA)
Abstract
The invention provides a mulberry fruit wine fermented by saccus-covering yeast and a preparation method thereof, wherein the preparation method comprises the following steps: mixing the envelope-covering yeast with sucrose of equal mass, adding water, stirring, standing and activating to obtain envelope-covering yeast seed liquid; cleaning mulberry, soaking in clear water, draining, pulping, adding sterile water, adjusting sugar degree and acidity, and adding potassium metabisulfite to obtain a fermentation solution; inoculating the capsule-covering membrane-covering yeast seed liquid into the liquid to be fermented under aseptic conditions, uniformly mixing, and fermenting to obtain a fruit wine fermentation liquid; and separating peel and residue of the fruit wine fermentation liquor, ageing, and then sequentially filtering, subpackaging, sterilizing and ageing to obtain the mulberry fruit wine fermented by the saccharomyces cerevisiae. The invention also comprises the mulberry fruit wine prepared by adopting the method. The preparation process disclosed by the invention is simple in flow, the mulberry fruit wine can be quickly prepared, the problems that nutritional ingredients are easy to damage, the fruit wine quality is poor and the like in the prior art are effectively solved, and the market popularization of the mulberry fruit wine is facilitated.
Description
Technical Field
The invention belongs to the technical field of mulberry fruit wine preparation, and particularly relates to a mulberry fruit wine fermented by saccus-covering yeast and a preparation method thereof.
Background
The mulberry is a mature fruit of mulberry, is sweet in taste and juice, is one of fruits which are eaten frequently, is palatable in sour and sweet, and is preferably large, thick in flesh, purplish red in color and enough in sugar. Mulberry is a fresh fruit which is usually adopted by common people for diuresis, health care and summer heat relieving, and is recorded in various medical books such as Ben Cao gang mu and the like, has sweet and cold taste and has the effects of tonifying liver and kidney, promoting the production of body fluid and moistening dryness, blackening hair and improving eyesight and the like.
The mulberry wine brewing has a long history, and the famous book 'Bencao gang mu' in Chinese medical science has the effects of 'mulberry juice drinking, dispelling the effects of alcohol and poisoning'; the wine is taken after brewing, the records of promoting water and qi circulation, resisting aging and maintaining beauty are the best products in fruits, the cold hair of hands and feet of women can be improved, and the wine has the effects of nourishing, strengthening the body, benefiting the liver, tonifying the kidney, improving eyesight and enriching the blood. The mulberry wine brewed by taking the mulberry as the raw material has strong wine aroma, is sweet and tasty, has higher nutritional value, and is more fashionable and healthy. The mulberry wine is soft, mellow, low in sugar, sweet and sour in taste, and strong in refreshing feeling, is suitable for the old and the young, is absolutely a good product for dinning of guests, and is helpful for improving sleep, expelling toxin and beautifying after long-term drinking.
However, the mulberries are extremely easy to rot and deteriorate and not durable to store, so that a plurality of adverse effects and restrictions are brought to raw material supply and brewing process technology of the mulberry fruit wine; the mulberry wine has the advantages of high acidity, insufficient taste richness, insufficient bouquet of the brewed mulberry wine, slightly apparent and thin mouthfeel, and very easy loss of nutrient substances and flavor components in the preparation process of the fruit wine.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides the mulberry fruit wine fermented by the capsule-covering yeast and the preparation method thereof, the preparation process flow is simple, the mulberry fruit wine can be quickly prepared, the enzymes of the mulberry fruit wine are rich, the mulberry nutrient substances can be dissolved out easily, various flavor substances can be produced, the fruit wine is rich in fruit flavor and moderate in acidity, the problems that the nutrient components are easy to damage and the fruit wine quality is poor in the prior art are effectively solved, and the market popularization of the mulberry fruit wine is facilitated.
In order to achieve the purpose, the technical scheme adopted by the invention for solving the technical problems is as follows: the preparation method of the mulberry fruit wine fermented by the saccharomyces cerevisiae comprises the following steps:
(1) mixing the saccus-covering yeast with sucrose with equal mass, adding water with the weight being 9-10 times that of the saccus-covering yeast, uniformly stirring to obtain a mixed solution, standing the mixed solution at the temperature of 35-40 ℃ for 10-30 min, adding mulberry juice with the volume being 2-3 times that of the mixed solution, continuing expanding culture, and culturing at the temperature of 25-30 ℃ for 24h to obtain saccus-covering yeast seed solution;
(2) cleaning fresh mulberries, soaking the fresh mulberries in clear water, draining, pulping, adding sterile water, adjusting sugar degree and acidity, and finally adding a potassium metabisulfite solution to obtain a to-be-fermented solution; wherein, sterile water is added, and the ratio of material to liquid is 0.3-1; here, the feed-liquid ratio is the ratio of the mulberry pulp to the total volume of the mulberry pulp and the sterile water;
(3) inoculating the capsule-covering membrane-covering yeast seed liquid obtained in the step (1) to the liquid to be fermented obtained in the step (2) under an aseptic condition, uniformly mixing, and fermenting at the temperature of 22-30 ℃ for 10-14 days to obtain a fruit wine fermentation liquid; the inoculation amount of the sacculus-covering membrane yeast seed liquid is 1-5% of the volume of the liquid to be fermented;
(4) and (4) carrying out peel-residue separation on the fruit wine fermentation liquor obtained in the step (3), transferring the fermentation liquor to a ageing tank, cooling to 16-18 ℃, and ageing for 5-10 days.
(5) And (4) sequentially filtering, subpackaging and sterilizing the fruit wine aging liquid obtained in the step (4) to obtain the mulberry fruit wine fermented by the capsule-covering yeast.
Wherein the mulberry juice obtained in the step (1) is obtained in the step (2).
Further, the sacculus-covering yeast is preserved in the common microorganism center of China Committee for culture Collection of microorganisms with the preservation number of CGMCC No.16571 and the preservation date of 2018, 10 months and 10 days.
Further, in the step (2), a potassium metabisulfite solution is added to adjust the concentration to 50-70 mg/L, and in the step (2), a potassium metabisulfite solution is added to adjust the concentration to 50-70 mg/L.
Further, in the step (2), white granulated sugar is adopted to adjust the sugar degree to 10-20 B.rix.
Further, in the step (2), white granulated sugar is adopted to adjust the sugar degree to 18B.
Further, in the step (2), citric acid is adopted to adjust the acidity to 3.5-4.5.
Further, in the step (3), the inoculation amount of the sacculus-covering yeast seed liquid is 2%.
Further, in the step (4), after the fermentation liquor skin and slag are separated in the step (4), transferring the fermentation liquor skin and slag to an aging tank, and aging for 5-10 days at the temperature of 16-18 ℃.
Further, in the step (5), after filtration and subpackage, sterilizing in a constant-temperature water bath at the temperature of 65-85 ℃ for 20-40 min.
The mulberry fruit wine fermented by the saccus dunculatus complex yeast is prepared by the preparation method of the mulberry fruit wine fermented by the saccus dunculatus complex yeast.
In summary, the invention has the following advantages:
1. the preparation process flow of the invention is simple, the mulberry fruit wine can be rapidly prepared, the obtained fruit wine has strong mulberry fruit fragrance, moderate acidity, harmonious wine body and rich layers when entering the mouth, has the typical characteristics of the mulberry fruit wine, effectively solves the problems of easy nutrient content loss, poor fruit wine quality and the like in the prior art, not only meets the requirements of consumers on the fruit wine color value, but also meets the requirements of the consumers on flavor and health functions, and has better market prospect.
2. The capsule-buckling membrane-covering yeast is selected in the preparation process of the mulberry fruit wine, as shown in figure 1, the yeast has a high growth rate, enters a logarithmic phase after 5 hours, proliferates rapidly after 5-12 hours, slows down the proliferation rate after 12 hours, has a basically stable thallus concentration after 20 hours, enters a stabilization phase, has a high fermentation starting speed, can prevent a fermentation liquid from infecting mixed bacteria at the initial fermentation stage, and shortens the fermentation period of the fruit wine. The capsule-covering yeast has certain tolerance to sulfur dioxide, can meet the production requirement, and does not influence the preparation process of fruit wine; meanwhile, the capsule-coated yeast also has certain alcohol tolerance, and can still keep a certain growth speed in a fermentation system containing certain alcohol content to ferment fruit wine.
3. The preparation method comprises the steps of mixing the capsule-buckled membrane-covered yeast and the cane sugar, dissolving the mixture in water, activating the mixture for a period of time, adding the mulberry juice, and continuously expanding and culturing the mixture to obtain the activated capsule-buckled membrane-covered yeast, wherein the cane sugar is used for providing nutrient substances during yeast activation, and the mulberry juice is added for expanding and culturing the yeast, so that the capsule-buckled membrane-covered yeast is adaptive to a fermentation environment of the mulberry juice. Selecting mulberries with better quality and no foreign matters, cleaning and soaking the mulberries, draining the mulberries, smashing the mulberries at a low speed, adjusting the material-liquid ratio, the sugar degree and the acidity, finally adding potassium metabisulfite, wherein the potassium metabisulfite is used for adjusting the concentration of sulfur dioxide, the sulfur dioxide can prevent the pollution of mixed bacteria and promote the release of nutrients of the mulberries to obtain a to-be-fermented liquid, and the obtained to-be-fermented liquid can be directly used for inoculation fermentation. The capsule-buckled membrane-covered yeast is inoculated and then fermented, fruit wine fermentation liquor can be obtained only after 2-4 weeks, and then the mulberry fruit wine fermented by the capsule-buckled membrane-covered yeast is obtained by sequentially filtering, subpackaging and sterilizing, so that the wine body fragrance is enriched, the mulberry flavor and nutrient substances are retained to the maximum extent, the taste is good, and the market prospect is good.
Drawings
FIG. 1 is a growth curve of Saccharomycopsis fibuligera;
FIG. 2 shows sulfur dioxide tolerance of Saccharomycopsis fibuligera;
FIG. 3 shows the alcohol tolerance of the Saccharomyces cerevisiae;
FIG. 4 shows the effect of different feed liquid ratios on alcohol content;
FIG. 5 is a graph showing the effect of different fermentation temperatures on alcohol content;
FIG. 6 is a graph showing the effect of different inoculum sizes on alcohol content;
FIG. 7 is a response surface and contour plot of interaction of feed-liquid ratio and fermentation temperature;
FIG. 8 is a response surface and contour plot of the interaction of inoculum size and fermentation temperature;
FIG. 9 is a response surface and contour plot of the interaction of feed-liquid ratio and inoculum size.
Detailed Description
Example 1
A mulberry fruit wine fermented by sacculus-covering yeast is prepared by the following steps:
(1) mixing the saccus dunaliensis and sucrose with equal mass, adding water with the weight being 9 times that of the saccus dunaliensis, uniformly stirring to obtain a mixed solution, standing the mixed solution at the temperature of 35 ℃ for 10min, adding mulberry juice with the volume being 2 times that of the mixed solution, continuing expanding culture, and culturing at the temperature of 25 ℃ for 24h to obtain saccus dunaliensis composite yeast seed solution;
(2) cleaning fresh mulberries, soaking the fresh mulberries in clear water, draining, pulping, adding sterile water, adjusting the sugar degree to 10B.rix by using white granulated sugar, adjusting the acidity to 3.5 by using citric acid, and finally adding a potassium metabisulfite solution to adjust the concentration to 60mg/L to obtain a to-be-fermented solution; wherein, sterile water is added, and the feed-liquid ratio is 0.3;
(3) inoculating the capsule-coated yeast seed liquid obtained in the step (1) to the to-be-fermented liquid obtained in the step (2) under an aseptic condition, uniformly mixing, and fermenting at the temperature of 22 ℃ for 10 days to obtain a fruit wine fermentation liquid; the inoculation amount of the sacculus-covering membrane yeast seed liquid is 1 percent of the volume of the liquid to be fermented;
(4) carrying out peel-residue separation on the fruit wine fermentation liquor obtained in the step (3), transferring the fermentation juice to a brewing tank, cooling to 17 ℃, and brewing for 10 d;
(5) and (4) sequentially filtering and subpackaging the fruit wine fermentation liquor obtained in the step (4), sterilizing in a constant-temperature water bath at the temperature of 65 ℃ for 30min, and cooling to obtain the mulberry fruit wine fermented by the saccharomyces cerevisiae.
Wherein, the sacculus-covering yeast is preserved in the China general microbiological culture Collection center of China Committee for culture Collection of microorganisms with the preservation number of CGMCC No.16571 and the preservation date of 2018, 10 months and 10 days.
Example 2
A mulberry fruit wine fermented by sacculus-covering yeast is prepared by the following steps:
(1) mixing Saccharum sinensis Roxb coated yeast and sucrose with equal mass, adding water 10 times of Saccharum sinensis Roxb coated yeast, stirring to obtain mixed solution, standing at 36 deg.C for 20min, adding Mori fructus juice 3 times of the mixed solution, continuously expanding, and culturing at 28 deg.C for 24 hr to obtain Saccharum sinensis Roxb coated yeast seed solution;
(2) cleaning fresh mulberries, soaking the fresh mulberries in clear water, draining, pulping, adding sterile water, adjusting the sugar degree to 15B.rix by using white granulated sugar, adjusting the acidity to 4 by using citric acid, and finally adding a potassium metabisulfite solution to adjust the concentration to 60mg/L to obtain a to-be-fermented solution; wherein, sterile water is added, and the feed-liquid ratio is 0.5;
(3) inoculating the capsule-coated yeast seed liquid obtained in the step (1) to the to-be-fermented liquid obtained in the step (2) under an aseptic condition, uniformly mixing, and fermenting at the temperature of 25 ℃ for 12d to obtain a fruit wine fermentation liquid; the inoculation amount of the sacculus-covering membrane yeast seed liquid is 2 percent of the volume of the liquid to be fermented;
(4) carrying out peel-residue separation on the fruit wine fermentation liquor obtained in the step (3), transferring the fermentation juice to a brewing tank, cooling to 18 ℃, and brewing for 8 d;
(5) and (4) sequentially filtering and subpackaging the fruit wine fermentation liquor obtained in the step (4), sterilizing in a constant-temperature water bath at the temperature of 70 ℃ for 25min, and cooling to obtain the mulberry fruit wine fermented by the saccharomyces cerevisiae.
Wherein, the sacculus-covering yeast is preserved in the China general microbiological culture Collection center of China Committee for culture Collection of microorganisms with the preservation number of CGMCC No.16571 and the preservation date of 2018, 10 months and 10 days.
Example 3
A mulberry fruit wine fermented by sacculus-covering yeast is prepared by the following steps:
(1) mixing the saccus dunaliensis and sucrose with equal mass, adding water with the weight being 10 times that of the saccus dunaliensis, uniformly stirring to obtain a mixed solution, standing the mixed solution at the temperature of 38 ℃ for 20min, adding mulberry juice with the volume being 3 times that of the mixed solution, continuing expanding culture, and culturing at the temperature of 28 ℃ for 24h to obtain saccus dunaliensis composite yeast seed solution;
(2) cleaning fresh mulberries, soaking the fresh mulberries in clear water, draining, pulping, adding sterile water, adjusting the sugar degree to 18B.rix by using white granulated sugar, adjusting the acidity to 3.8 by using citric acid, and finally adding a potassium metabisulfite solution to adjust the concentration to 60mg/L to obtain a to-be-fermented solution; wherein, sterile water is added, and the feed-liquid ratio is 0.7;
(3) inoculating the capsule-coated yeast seed liquid obtained in the step (1) to the to-be-fermented liquid obtained in the step (2) under an aseptic condition, uniformly mixing, and fermenting at the temperature of 26 ℃ for 12d to obtain a fruit wine fermentation liquid; the inoculation amount of the sacculus-covering membrane yeast seed liquid is 2 percent of the volume of the liquid to be fermented;
(4) carrying out peel-residue separation on the fruit wine fermentation liquor obtained in the step (3), transferring the fermentation juice to a brewing tank, cooling to 16 ℃, and brewing for 10 d;
(5) and (4) sequentially filtering and subpackaging the fruit wine fermentation liquor obtained in the step (4), sterilizing in a constant-temperature water bath at the temperature of 80 ℃ for 20min, and cooling to obtain the mulberry fruit wine fermented by the saccharomyces cerevisiae.
Wherein, the sacculus-covering yeast is preserved in the China general microbiological culture Collection center of China Committee for culture Collection of microorganisms with the preservation number of CGMCC No.16571 and the preservation date of 2018, 10 months and 10 days.
Example 4
A mulberry fruit wine fermented by sacculus-covering yeast is prepared by the following steps:
(1) mixing the saccus dunaliensis and sucrose with equal mass, adding water with the weight being 10 times that of the saccus dunaliensis, uniformly stirring to obtain a mixed solution, standing the mixed solution at the temperature of 40 ℃ for 30min, adding mulberry juice with the volume being 3 times that of the mixed solution, continuing expanding culture, and culturing at the temperature of 30 ℃ for 24h to obtain saccus dunaliensis composite yeast seed solution;
(2) cleaning fresh mulberries, soaking the fresh mulberries in clear water, draining, pulping, adding sterile water, adjusting the sugar degree to 20B.rix by using white granulated sugar, adjusting the acidity to 4.5 by using citric acid, and finally adding a potassium metabisulfite solution to adjust the concentration to 60mg/L to obtain a to-be-fermented solution; wherein, sterile water is added, and the feed-liquid ratio is 0.8;
(3) inoculating the capsule-coated yeast seed liquid obtained in the step (1) to the to-be-fermented liquid obtained in the step (2) under an aseptic condition, uniformly mixing, and fermenting at the temperature of 30 ℃ for 14 days to obtain a fruit wine fermentation liquid; the inoculation amount of the sacculus-covering membrane yeast seed liquid is 5 percent of the volume of the liquid to be fermented;
(4) carrying out peel-residue separation on the fruit wine fermentation liquor obtained in the step (3), transferring the fermentation juice to a brewing tank, cooling to 16 ℃, and brewing for 10 d;
(5) and (4) sequentially filtering and subpackaging the fruit wine fermentation liquor obtained in the step (4), sterilizing in a constant-temperature water bath at the temperature of 85 ℃ for 20min, and cooling to obtain the mulberry fruit wine fermented by the saccharomyces cerevisiae.
Wherein, the sacculus-covering yeast is preserved in the China general microbiological culture Collection center of China Committee for culture Collection of microorganisms with the preservation number of CGMCC No.16571 and the preservation date of 2018, 10 months and 10 days.
Experimental example 1
And (3) carrying out tolerance experiments on the coated yeast with the sacculus under different sulfur dioxide concentrations and different alcohol contents, wherein the results are shown in the figure 2-3.
Tolerance test: the sulfur dioxide content of YPD liquid medium was adjusted to 0mg/L, 30mg/L, 60mg/L and 90mg/L by adding potassium metabisulfite, respectively. Inoculating the envelope-covering yeast seed liquid into a liquid culture medium according to the inoculation amount of 1%, performing shake culture at 34 ℃ and 150r/min in a shaking table, and measuring the OD600 of the envelope-covering yeast seed liquid every 2 hours.
Inoculating the seed liquid of Saccharomycopsis fibuligera into YPD liquid culture medium containing 0%, 3%, 6% and 9% of ethanol by adding anhydrous ethanol according to the inoculation amount of 1%. Shaking culture at 34 deg.C and 150r/min with shaking table, and measuring OD600 every 2 h. Setting of blank group: sulfur dioxide of 0% concentration and alcohol of 0% concentration were used as control group.
As can be seen from FIG. 2, the activity of the Saccharomycopsis fibuligera shows a decreasing trend with the increase of the concentration of sulfur dioxide; when the concentration is 90mg/L, sulfur dioxide has obvious inhibition effect on the saccharomyces cerevisiae and can hardly grow. When the concentration is 60mg/L, sulfur dioxide has great influence on the growth of the coated yeast, the lag phase is obviously prolonged, the growth rate of thalli is also reduced, and the concentration of the thalli is obviously lower than that of a blank group after the stationary phase can be reached within about 30 hours. When the concentration is 30mg/L, the largest influence of sulfur dioxide on the Saccharomycopsis fibuligera is the thallus concentration after reaching the stable period, which is obviously lower than that of a blank group. When the mulberry fruit wine is fermented, the addition amount of sulfur dioxide is generally not higher than 30mg/L, so that the tolerance of the saccharomyces cerevisiae to sulfur dioxide can meet the production requirement.
As is clear from FIG. 3, the 3% alcohol content did not greatly affect the growth of yeast, and the yeast still grew normally, and the yeast concentration was slightly lower than that of the blank group after the stationary phase. The 6% alcohol content had a greater effect on yeast growth, and the log phase of the cyst membrane yeast was significantly increased by about 20h compared to the blank group and the two groups with 3% alcohol content. The 9% alcohol content had a considerable effect on the yeast, and the envelope-covering yeast was hardly able to grow. Therefore, the ethanol content obviously inhibits the saccharomyces cerevisiae, the growth speed of the saccharomyces cerevisiae is influenced, the logarithmic growth phase is prolonged, and the thallus concentration in the stationary phase is reduced along with the increase of the ethanol content.
Experimental example 2
Different material-liquid ratios (0.4, 0.55, 0.7, 0.85 and 1) are respectively selected, the mulberry fruit wine fermented by the yeast with the envelope covering and the membrane is prepared according to the method shown in the example 3, the alcoholic strength is measured in the preparation process, the result is shown in the figure 4, and the sensory evaluation is carried out after the preparation is finished, and the result is shown in the table 1.
TABLE 1 sensory evaluation results of Mulberry fruit wine obtained by different material-liquid ratios
As can be seen from the table 1, when the material-liquid ratio is 0.7, the obtained mulberry fruit wine fermented by the capsule-covering yeast has the highest sensory score of 86 points, the fragrance is harmonious, the fruit fragrance is soft, the flower fragrance is comfortable, the mulberry fruit fragrance is strong when the wine is drunk, the acidity is moderate, the wine body is harmonious, the layers are rich, and the typical characteristics of the mulberry fruit wine are achieved.
As can be seen from FIG. 4, the alcoholic strength of the fermented product tends to increase with the progress of fermentation, and after 4 days of fermentation, the alcoholic strength increases significantly and the fermentation is vigorous, and when the fermentation is performed to the 10 th day, the fermentation is almost completed and the alcoholic strength does not increase any more. The final result shows that the alcoholic strength of the mulberry fruit wine is the highest when the material-liquid ratio is 0.7, and is 8.3% vol.
Experimental example 3
Different fermentation temperatures (22 ℃, 24 ℃, 26 ℃, 28 ℃ and 30 ℃) are respectively selected, the mulberry fruit wine fermented by the yeast with the envelope covering membrane is prepared according to the method shown in the example 3, the alcoholic strength is measured in the preparation process, the result is shown in the figure 5, and the sensory evaluation is carried out after the preparation is finished, and the result is shown in the table 2.
TABLE 2 sensory evaluation results of Mulberry fruit wine obtained at different fermentation temperatures
As can be seen from Table 2, when the fermentation temperature is 24 ℃, the sensory score of the mulberry fruit wine fermented by the sacculus-covering yeast is highest, and is 87 points; when the fermentation temperature is 30 ℃, the obtained mulberry fruit wine fermented by the capsule-covering membrane yeast has the lowest sensory score, obvious defects in color, luster, fragrance and the like and obvious sourness.
As can be seen from FIG. 5, the alcoholic strength increased with the progress of fermentation; after the fruit wine is fermented for 4 days, the alcoholic strength is rapidly increased, and when the fruit wine is fermented for 12 days, the alcoholic strength of the mulberry fruit wine fermented at 26 ℃ is highest and can reach 9.5% vol. The alcoholic strength of the mulberry fruit wine fermented at the temperature of 22-28 ℃ is basically stable when the fermentation is carried out for 10 days; after the fermentation is finished, the alcoholic strength of the mulberry fruit wine fermented at the temperature of 30 ℃ is only 7% vol and is not stable until the 12 th day, which is probably because the alcoholic strength is slowly increased and not high due to high temperature, rapid propagation of yeast and consumption of more nutrient components.
Experimental example 4
Different inoculation amounts (1%, 2%, 3%, 4% and 5%) were selected respectively, and the mulberry fruit wine fermented by the yeast with envelope covering and yeast with envelope covering was prepared as shown in example 3, and alcoholic strength was measured during the preparation process, and the results are shown in fig. 6, and sensory evaluation was performed after the preparation was completed, and the results are shown in table 3.
TABLE 3 sensory evaluation results of Mulberry fruit wine obtained at different inoculation amounts
As can be seen from Table 3, the obtained mulberry fruit wine fermented by the saccharomyces cerevisiae has a score of 68-83 min, and the mulberry fruit wine fermented by the saccharomyces cerevisiae with an inoculation amount of 2% has the highest score and the lowest score of 5%. This is because when the inoculation amount is less than 2%, fermentation is started slowly and bacteria are easily infected; when the inoculation amount is higher than 2%, too much sugar is consumed by the yeast during early fermentation, the central temperature is too high due to too high fermentation speed, the wine yield is reduced, the yeast is premature, and the yeast taste of the wine is large after the fermentation is finished, so that the flavor is influenced. The optimal yeast inoculation amount is determined to be 2 percent by comprehensive consideration.
As can be seen from FIG. 6, the alcohol contents of the mulberry fruit wine fermented by the saccus-covering yeast are different due to different yeast inoculation amounts; when the inoculation amount is more than 2%, the inoculation amount of the yeast is continuously increased, and the alcohol content is reduced on the contrary because the yeast is propagated and consumes excessive nutrient substances, so that the wine production efficiency is reduced. When the inoculation amount is less than 2%, the fermentation speed of the yeast is low, the primary fermentation time is long, and the yield of alcohol is low.
Experimental example 5
The analysis of the single factor experiment according to examples 2-4 gave: the sensory evaluation and alcoholic strength of the mulberry fruit wine fermented by the capsule membrane-covering yeast are greatly influenced by the feed-liquid ratio, the fermentation temperature and the inoculation amount, and on the basis, a three-factor three-level response surface analysis experiment is designed, wherein the level of experiment factors is shown in table 4.
Table 4 level table of experimental factors
And (3) performing a response surface test by using the alcoholic strength (Y) as a response value and using the fermentation temperature (A), the feed-liquid ratio (B) and the inoculation amount (C), wherein the result of the level setting of each factor is shown in a table 5, performing response surface analysis on the test result of the table 5 by adopting Design-Expert software, and performing regression model analysis of variance on the response surface is shown in a table 6.
TABLE 5 response surface test protocol and results
TABLE 6 regression model analysis of variance
As can be seen from Table 6, the significance of the regression equation coefficients is found in the table, the quadratic term A2、B2Has very obvious influence on the content of alcohol, C2The influence on the alcoholic strength is not obvious. Among the three factors, the influence of B (inoculation amount) on the alcohol content is extremely obvious, the influence of A (fermentation temperature) and B (feed-liquid ratio) on the result is not obvious, and the influence is sequentially B (inoculation amount) > A (temperature) > C (feed-liquid ratio). In conclusion, according to the analysis of the significant influence factors on the alcohol content of the mulberry fruit wine, a regression equation with the alcohol degree as a response value is obtained:
Y＝8.60-0.050A-0.37C+0.22AB-0.075AC-0.075BC-0.99A2-0.29B2-0.64C2。
the quadratic regression model p established by the response surface method is less than 0.01, and the mismatching terms are not significant (' Prob>F”>0.05), namely the difference between the constructed model and the test is small, which indicates that the interference degree of other factors on the model is low, so that a regression equation model is established, and the model can be used for analyzing and predicting the fermentation condition of the mulberry fruit wine. The reliability analysis of the regression equation shows that the correlation coefficient R20.9343 is greater than 0.9, the correlation between the predicted value and the experimental value is better, the experimental error is smaller, and the model can be used for analyzing and predicting the optimal condition of the mulberry fruit wine fermentation process.
The optimal fermentation process condition parameters obtained by calculating the regression equation are as follows: the fermentation temperature is 26 ℃, the inoculation amount is 2%, and the material-liquid ratio is 0.7; under the condition, the prediction result of the alcoholic strength is 8.4% vol. In order to test the technological feasibility after the response surface method is optimized, 3 groups of parallel experiments are carried out under the optimal fermentation condition, the average value of the obtained alcoholic strength content is 8.5%, the relative error with the theoretical predicted value is 1.17%, and the result shows that the model parameters obtained by optimizing the response surface method are accurate and reliable, and the influence of various factors on the fermentation of the mulberry fruit wine can be truly reflected.
Response surface analysis is carried out on the regression model through Design expert8.0.5 software, and a response surface graph and a contour graph of the interactive influence of three factors including fermentation temperature, inoculation quantity and feed-liquid ratio on the alcohol content of the mulberry fruit wine are obtained and are shown in figures 7-9. According to a response surface curve graph made by a quadratic regression equation, the influence of different fermentation conditions on the alcohol content of the mulberry fruit wine can be reflected visually.
And (3) measuring the anthocyanin content of the mulberry fruit wine prepared by the optimal fermentation process obtained after the response surface is optimized, and comparing an anthocyanin standard curve to obtain that the anthocyanin content in the fermented mulberry fruit wine can reach 3.1 mg/ml. The anthocyanin content of the mulberry fruit wine fermented by the non-saccharomyces cerevisiae is increased probably because the selected yeasts are different, and if the secretion of collagenase, glucosidase and the like in the non-saccharomyces cerevisiae is more than that of the saccharomyces cerevisiae.
In conclusion, the mulberry fruit wine fermented by the capsule membrane yeast is obtained by a single-factor test and a response surface optimization test, the optimal fermentation temperature is 26 ℃, the initial sugar degree is 18B.rix, the material-liquid ratio is 0.71, and the inoculation amount is 1.6%.
Comparative example
The optimal fermentation conditions obtained in the experimental example 5 are used for preparing mulberry fruit wine, a contrast experiment is set by adopting commercially available Angel fruit wine yeast, physical and chemical indexes are measured during preparation, and the results are shown in table 7.
TABLE 7 physical and chemical index results of Mulberry fruit wine
As can be seen from Table 7, the content of total esters in the mulberry fruit wine fermented by the saccus-covering yeast is as high as 2.7g/L, while the content of total esters in the mulberry fruit wine fermented by yeast Angel fruit wine commonly used in fruit wine is 1.2 g/L. The content of reducing sugar in the yeast-fermented mulberry fruit wine of Angel fruit wine is 3.83g/L, and reaches the standard of dry fruit wine according to the standard of NY/T1508 and 2017 'Green food fruit wine', the content of polysaccharide is 1.12mg/mL, and the content of total polyphenol is 2.224 mg/mL; the content of reducing sugar in the mulberry fruit wine fermented by the saccharomyces cerevisiae is 13.8g/L, the mulberry fruit wine belongs to semi-sweet fruit wine, the content of polysaccharide is 1.232mg/mL, the content of total polyphenol is 2.5125mg/mL, and the content of polysaccharide and total phenol are superior to that of the mulberry fruit wine fermented by the saccharomyces cerevisiae of Angel fruit wine. The total acid of the mulberry fruit wine fermented by the saccus-covering yeast is 4.8g/L, which is far lower than that of the mulberry fruit wine fermented by the Angel fruit wine yeast.
And (3) carrying out gas chromatography-mass spectrometry analysis on the mulberry fruit wine fermented by the saccus-covering yeast. And (4) taking the substances with the matching degree of more than 60%, and analyzing according to the percentage report of the chromatogram and the Pukuu search report, wherein the analysis of the wine-like aroma substances is shown in a table 8.
Table 8 capsules of Yeast fermented fruit wine aroma components and relative content
As can be seen from table 8, 24 types of flavor substances were detected in the mulberry wine fermented by saccharomyces cerevisiae. Wherein the esters are 12 kinds, 4 kinds of alcohols, 4 kinds of acids and 4 kinds of aldehydes. Wherein the esters have pleasant fragrance, and the esters unique to the capsule coated yeast fermented fruit wine comprise: benzyl acetate, isobutyl butyrate, isoamyl acetate, ethyl decanoate and ethyl nonanoate; the phenethyl acetate has a rose fragrance and a powdery honey-like fragrance; isobutyl butyrate has the fragrance of fruits such as apples or pineapples and is accompanied with sweet taste; isoamyl acetate has banana fragrance; ethyl decanoate has a pear and brandy-like note; pelargonic acid ethyl ester has fruity and rose aroma.
The mulberry fruit wine is detected, and the phenethyl alcohol, the isoamyl alcohol and the 2-ethylhexanol are main alcohol substances except the ethanol in the fruit wine, wherein the phenethyl alcohol is the flavor substance with the highest content in the fruit wine, the content is as high as 0.417mg/mL, the phenethyl alcohol has a certain sterilization effect, and the Mulberry fruit wine also has attractive rose fragrance and unique violet, fennel and clove.
Except alcohols and esters, the contents of other substances such as acid, aldehyde and the like are relatively low, 4 acids, 3-methylvaleric acid and acetic acid are detected in the fermented mulberry fruit wine, and 4 aldehydes are detected: the highest level is benzaldehyde, which has an almond odor.
While the present invention has been described in detail with reference to the illustrated embodiments, it should not be construed as limited to the scope of the present patent. Various modifications and changes may be made by those skilled in the art without inventive step within the scope of the appended claims.
Claims (10)
1. A preparation method of mulberry fruit wine fermented by saccharomyces cerevisiae is characterized by comprising the following steps:
(1) mixing the saccus-covering yeast with sucrose with equal mass, adding water with the weight being 9-10 times that of the saccus-covering yeast, uniformly stirring to obtain a mixed solution, standing the mixed solution at the temperature of 35-40 ℃ for 10-30 min, adding mulberry juice with the volume being 2-3 times that of the mixed solution, diluting and activating, and culturing at the temperature of 25-30 ℃ for 24h to obtain saccus-covering yeast seed solution;
(2) cleaning fresh mulberries, soaking the fresh mulberries in clear water, draining, pulping at a low speed, adding sterile water, adjusting sugar degree and acidity, and finally adding a potassium metabisulfite solution to obtain a to-be-fermented solution; wherein, sterile water is added, and the ratio of material to liquid is 0.3-1;
(3) inoculating the capsule-covering membrane-covering yeast seed liquid obtained in the step (1) to the liquid to be fermented obtained in the step (2) under an aseptic condition, uniformly mixing, and fermenting at the temperature of 22-30 ℃ for 10-14 days to obtain a fruit wine fermentation liquid; the inoculation amount of the sacculus-covering membrane yeast seed liquid is 1-5% of the volume of the liquid to be fermented;
(4) carrying out peel-residue separation on the fruit wine fermentation liquor obtained in the step (3), transferring the fermentation liquor to an ageing tank, cooling to 16-18 ℃, and ageing for 5-10 days;
(5) and (4) sequentially filtering, subpackaging and sterilizing the aged fruit wine fermentation liquor obtained in the step (4) to obtain the mulberry fruit wine fermented by the saccharomyces cerevisiae.
2. The preparation method of the mulberry fruit wine fermented by the saccus-deducting and membrane-covering yeast according to claim 1, wherein the saccus-deducting and membrane-covering yeast is preserved in the China general microbiological culture Collection center with the preservation number of CGMCC No.16571 and the preservation date of 2018, 10 and 10 days.
3. The preparation method of the mulberry fruit wine fermented by the saccharomyces cerevisiae according to claim 1, wherein in the step (2), a potassium metabisulfite solution is added to adjust the concentration to 50-70 mg/L.
4. The preparation method of the mulberry fruit wine fermented by the saccharomyces cerevisiae according to claim 3, wherein in the step (2), a potassium metabisulfite solution is added to adjust the concentration to 60 mg/L.
5. The preparation method of the mulberry fruit wine fermented by the saccharomyces cerevisiae according to claim 1, wherein in the step (2), white granulated sugar is adopted to adjust the sugar degree to 10-20 B.rix.
6. The preparation method of the mulberry fruit wine fermented by the saccharomyces cerevisiae according to claim 5, wherein in the step (2), white granulated sugar is adopted to adjust the sugar degree to 18 B.rix.
7. The preparation method of the mulberry fruit wine fermented by the buckled bag and covered yeast according to claim 1, wherein in the step (2), citric acid is adopted to adjust the acidity to 3.5-4.5.
8. The preparation method of the mulberry fruit wine fermented by the saccharomyces cerevisiae according to claim 1, wherein in the step (3), the inoculation amount of the saccharomyces cerevisiae seed liquid is 2%.
9. The preparation method of the mulberry fruit wine fermented by the saccharomyces cerevisiae according to claim 1, wherein in the step (4), the fermentation liquid is transferred to an aging tank after being separated from peel and residue, and is aged for 5-10 days at 16-18 ℃.
10. The mulberry fruit wine fermented by the saccharomyces cerevisiae according to any one of claims 1 to 9 is prepared by the method for preparing the mulberry fruit wine fermented by the saccharomyces cerevisiae.
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