Preparation method of fermented grape health wine
阅读说明：本技术 一种发酵型葡萄保健酒的制备方法 (Preparation method of fermented grape health wine ) 是由 范代娣 唐育岐 段志广 马晓轩 于 2020-06-28 设计创作，主要内容包括：本申请公开了一种发酵型葡萄保健酒的制备方法,包括以下步骤：酿酒葡萄汁的制备：将新鲜的酿酒葡萄破碎、除梗、过滤、灭菌,得到的酿酒葡萄汁；冠突散囊菌种子液的制备：在酿酒葡萄汁中接入冠突散囊菌菌苔,得到冠突散囊菌种子液；冠突散囊菌种子液的发酵：将所述冠突散囊菌种子液接入酿酒葡萄汁中进行发酵,得到一次发酵液；酵母发酵：在所述一次发酵液中加入高活性酵母液,进行发酵,得到二次发酵液；乳酸菌的发酵：在所述二次发酵液中接入乳酸菌,进行发酵,得到发酵原液。本申请提供的发酵型葡萄保健酒的制备方法,制备出来的葡萄保健酒,酒体菌花香气浓郁,酒度低,口感协调,同时发挥了冠突散囊菌及葡萄酒的保健功效和他们的协同功效。(The application discloses a preparation method of fermented grape health wine, which comprises the following steps: preparing wine grape juice: crushing fresh wine grape, removing stalks, filtering and sterilizing to obtain wine grape juice; preparing eurotium cristatum seed liquid: inoculating eurotium cristatum lawn into wine-brewing grape juice to obtain eurotium cristatum seed liquid; fermentation of eurotium cristatum seed liquid: inoculating the eurotium cristatum seed liquid into wine-brewing grape juice for fermentation to obtain primary fermentation liquid; yeast fermentation: adding high-activity yeast liquid into the primary fermentation liquid, and fermenting to obtain secondary fermentation liquid; fermentation of lactic acid bacteria: and inoculating lactobacillus into the secondary fermentation liquid, and fermenting to obtain a fermentation stock solution. The grape health wine prepared by the preparation method of the fermented grape health wine provided by the application has the advantages of strong bouquet fragrance of wine body, low alcohol content and harmonious taste, and simultaneously plays the health care effects of eurotium cristatum and grape wine and the synergistic effect of the eurotium cristatum and the grape wine.)
1. The preparation method of the fermented grape health wine is characterized by comprising the following steps:
preparing wine grape juice: crushing fresh wine grape, removing stalks, filtering and sterilizing to obtain wine grape juice;
preparing eurotium cristatum seed liquid: inoculating eurotium cristatum lawn into wine-brewing grape juice to obtain eurotium cristatum seed liquid;
fermentation of eurotium cristatum seed liquid: inoculating the eurotium cristatum seed liquid into wine-brewing grape juice for fermentation to obtain primary fermentation liquid;
yeast fermentation: adding high-activity yeast liquid into the primary fermentation liquid, and fermenting to obtain secondary fermentation liquid;
fermentation of lactic acid bacteria: and inoculating lactobacillus into the secondary fermentation liquid, and fermenting to obtain a fermentation stock solution.
2. The method for preparing the fermented grape health wine according to claim 1, wherein the preparation process of the wine brewing grape juice comprises the following steps:
crushing and removing stalks of fresh wine grapes, filtering with multilayer gauze, and sterilizing the obtained filtrate at 60-70 ℃ for 25-35min, preferably at 65 ℃ for 30min to obtain wine grape juice.
3. The method for preparing fermented grape health wine according to claim 2, wherein 6-12 layers of gauze are used for filtering, preferably 8 layers of gauze are used for filtering.
4. The method for preparing the fermented grape health wine according to claim 1, wherein the preparation process of the eurotium cristatum seed liquid comprises the following steps:
adding 25-35mg/L SO into the wine-brewing grape juice2Preferably 30mg/L of SO2Simultaneously inoculating eurotium cristatum lawn, and performing shake culture at the temperature of 26-32 ℃ and preferably 30 ℃ for 8-15 days, and preferably 10 days to obtain eurotium cristatum seed liquid;
the inoculation amount of eurotium cristatum lawn is 1-2 cm inoculated into per 100mL of wine-brewing grape juice2The Eurotium cristatum lawn.
5. The method for preparing fermented grape health wine according to claim 4, wherein the Eurotium cristatum lawn needs to be activated on a PDA slant before being inoculated into the filtrate.
6. The method for preparing the fermented grape health wine according to claim 4, wherein the content of eurotium cristatum in the eurotium cristatum seed liquid is 10-15 g/L.
7. The method for preparing the fermented grape health wine according to any one of claims 1-6, wherein the fermentation process of the eurotium cristatum seed liquid comprises the following steps: inoculating the eurotium cristatum seed liquid into wine-brewing grape juice according to the inoculation proportion of 10-20% by volume, preferably 13-17% by volume, carrying out shake culture at 26-32 ℃ and preferably 30 ℃, and ending fermentation when residual sugar is reduced to 30-55g/L and preferably 50 g/L.
8. The method for preparing the fermented grape health wine as recited in claim 7, wherein the initial sugar concentration in the wine-brewing grape juice is controlled to be 130-180g/L, preferably 150 g/L.
9. The method for preparing the fermented grape health wine according to any one of claims 1-6, wherein the yeast fermentation process is: adding high activity yeast liquid into the primary fermentation liquid, fermenting at 16-25 deg.C, preferably 18 deg.C for 10-20 days, intermittently aerating, and stopping yeast fermentation when the residual sugar concentration is lower than 2 g/L.
10. The method for preparing the fermented grape health wine according to claim 9, wherein the preparation process of the high-activity yeast solution comprises: and (2) placing the active dry yeast into water with the temperature of 35-40 ℃, uniformly dispersing to form yeast suspension, then adding the wine brewing grape juice into the yeast solution, uniformly dispersing, keeping the temperature at 20-25 ℃, and standing and activating for 20-30 min.
Technical Field
The application relates to the technical field of food processing, in particular to a preparation method of fermented grape health-care wine.
Background
The grape has good taste and high nutritive value. The content of glucose in the ripe berries reaches 10% -30%, and glucose is the main component. The multiple fruit acids in the grapes are helpful for digestion, and the grapes can be eaten properly to strengthen the spleen and stomach. The grape contains minerals such as calcium, potassium, phosphorus, iron, and vitamins such as vitamin B1Vitamin B2Vitamin B6Vitamin C, vitamin P and the like, and also contain various amino acids required by human bodies, so that the grapes are beneficial to neurasthenia and over-fatigue. Researches show that the grape can better prevent the formation of thrombus compared with aspirin, can reduce the serum cholesterol level of a human body, can reduce the cohesion of platelets, and has a certain effect on preventing cardiovascular and cerebrovascular diseases. Eating a proper amount of fresh grapes every day not only reduces the risk of cardiovascular diseases, but also is particularly beneficial to the health of patients with ischemic heart diseases and atherosclerotic heart diseases. The flavonoids in the fresh grapes can 'clean' blood and prevent the formation of cholesterol plaques.
Disclosure of Invention
Aiming at the problems in the prior art, the application provides the preparation method of the fermented grape health care wine which has the advantages of strong aroma of wine body fungus flowers, low alcohol content and harmonious taste, and simultaneously plays the health care effects of eurotium cristatum and grape wine and the synergistic effects of the eurotium cristatum and the grape wine.
In order to achieve the purpose, the following technical scheme is adopted in the application.
1. The preparation method of the fermented grape health wine is characterized by comprising the following steps:
preparing wine grape juice: crushing fresh wine grape, removing stalks, filtering and sterilizing to obtain wine grape juice;
preparing eurotium cristatum seed liquid: inoculating eurotium cristatum lawn into wine-brewing grape juice to obtain eurotium cristatum seed liquid;
fermentation of eurotium cristatum seed liquid: inoculating the eurotium cristatum seed liquid into wine-brewing grape juice for fermentation to obtain primary fermentation liquid;
yeast fermentation: adding high-activity yeast liquid into the primary fermentation liquid, and fermenting to obtain secondary fermentation liquid;
fermentation of lactic acid bacteria: and inoculating lactobacillus into the secondary fermentation liquid, and fermenting to obtain a fermentation stock solution.
2. The preparation method of the fermented grape health wine according to item 1, wherein the preparation process of the wine brewing grape juice comprises the following steps:
crushing and removing stalks of fresh wine grapes, filtering with multilayer gauze, and sterilizing the obtained filtrate at 60-70 ℃ for 25-35min, preferably at 65 ℃ for 30min to obtain wine grape juice.
3. The preparation method of the fermented grape health wine according to item 2, wherein 6-12 layers of gauze are used for filtering, preferably 8 layers of gauze are used for filtering.
4. The preparation method of the fermented grape health wine according to item 1, wherein the preparation process of the eurotium cristatum seed liquid comprises the following steps:
adding 25-35mg/L SO into the wine-brewing grape juice2Preferably 30mg/L of SO2Simultaneously inoculating eurotium cristatum lawn, and performing shake culture at the temperature of 26-32 ℃ and preferably 30 ℃ for 8-15 days, preferably 10 days to obtain eurotium cristatum seed liquid;
the inoculation amount of eurotium cristatum lawn is 1-2 cm inoculated into per 100mL of wine-brewing grape juice2The Eurotium cristatum lawn.
5. The method for preparing the fermented grape health wine according to item 4, wherein the Eurotium cristatum lawn needs to be activated on a PDA inclined plane before being inoculated into the filtrate.
6. The preparation method of the fermented grape health wine according to item 4, wherein the content of eurotium cristatum in the eurotium cristatum seed liquid is 10-15 g/L.
7. The preparation method of the fermented grape health wine according to any one of items 1 to 6, wherein the fermentation process of the eurotium cristatum seed liquid comprises the following steps: inoculating the eurotium cristatum seed liquid into wine-brewing grape juice according to the inoculation proportion of 10-20% by volume, preferably 13-17% by volume, carrying out shake culture at 26-32 ℃ and preferably 30 ℃, and ending fermentation when residual sugar is reduced to 30-55g/L and preferably 50 g/L.
8. The method for preparing the fermented grape health wine according to item 7, wherein the initial sugar concentration in the wine brewing grape juice is controlled to be 130-180g/L, preferably 150 g/L.
9. The preparation method of the fermented grape health wine according to any one of claims 1 to 6, wherein the yeast fermentation process is as follows: adding high activity yeast liquid into the primary fermentation liquid, fermenting at 16-25 deg.C, preferably 18 deg.C for 10-20 days, intermittently aerating, and stopping yeast fermentation when the residual sugar concentration is lower than 2 g/L.
10. The preparation method of the fermented grape health wine according to the item 9, wherein the preparation process of the high-activity yeast liquid is as follows: and (2) placing the active dry yeast into water with the temperature of 35-40 ℃, uniformly dispersing to form yeast suspension, then adding the wine brewing grape juice into the yeast solution, uniformly dispersing, keeping the temperature at 20-25 ℃, and standing and activating for 20-30 min.
11. The preparation method of the fermented grape health wine according to item 10, wherein the mass ratio of the active dry yeast to the water is 1 (10-30), preferably 1: 20.
12. The method for preparing fermented grape health wine according to item 10, wherein the active dry yeast is one or more of Angel brand wine yeast, Diboshi wine yeast and Saint family wine yeast, preferably Angel brand wine yeast.
13. Fermentation according to item 9The preparation method of the grape health wine is characterized in that before the high-activity yeast liquid is added into the primary fermentation liquid, the initial sugar concentration in the fermentation tank is controlled to be 200-300g/L, and SO2The concentration is 20-100mg/L, preferably the initial sugar concentration is controlled to be 260g/L, and SO2The concentration was 50 mg/L.
14. The method for preparing fermented grape health wine according to item 9, wherein 0.1-5mg/L vitamin B is added while or after the high-activity yeast solution is inoculated1Preferably 0.5 mg/L; the yeast inoculation amount is 103-107cfu/mL, preferably a yeast inoculum size of 106cfu/mL。
15. The preparation method of the fermented grape health wine according to any one of claims 1 to 6, wherein the fermentation process of the lactic acid bacteria is as follows: inoculating lactobacillus into the secondary fermentation liquid, wherein the inoculation amount of the lactobacillus is more than 106cfu/mL, fermenting in a closed environment with the temperature of 16-25 ℃, preferably 18 ℃ and the pH of 3.0-4.0, and ending the fermentation of the lactic acid bacteria when the concentration of the malic acid is reduced to be less than 0.2g/L or the concentration of the D-lactic acid is more than 0.2g/L to obtain a fermentation stock solution.
16. The method for producing a fermented grape health wine according to claim 15, wherein the lactic acid bacteria are one or more selected from the group consisting of lactobacillus delbrueckii, lactobacillus acidophilus, lactobacillus sake and alcococcus alcoholic beverage, and preferably alcococcus alcoholic beverage.
17. The method for preparing a fermented grape health wine according to item 15, wherein the lactic acid bacteria needs to be activated before being inoculated into the secondary fermentation broth.
18. The preparation method of the fermented grape health wine according to item 15, wherein the fermented stock solution obtained after the lactobacillus fermentation is finished is filtered by using 200-mesh nylon silk cloth to obtain fermented wine liquid, the fermented wine liquid is kept at 65 ℃ for 30min, cooled to room temperature and naturally precipitated for 20-40d to obtain the fermented grape health wine.
The grape health wine prepared by the preparation method of the fermented grape health wine provided by the application has the advantages of strong bouquet fragrance of wine body, low alcohol content and harmonious taste, and simultaneously plays the health care effects of eurotium cristatum and grape wine and the synergistic effect of the eurotium cristatum and the grape wine. The preparation process skillfully utilizes the characteristic that the eurotium cristatum can produce aroma and active ingredients such as statins substances by using a high-sugar culture medium, but cannot tolerate alcohol. Therefore, the fermentation of eurotium cristatum is firstly carried out, then the alcohol fermentation of saccharomycetes is carried out, and finally the malic acid-lactic acid fermentation of lactic acid bacteria is carried out. The Eurotium cristatum mycelium can be used as filter cake after being filtered together with sedimentary yeast, sedimentary lactobacillus, etc. Improve the filtration efficiency and improve the biological stability of the wine body.
Detailed Description
The following description of the exemplary embodiments of the present application, including various details of the embodiments of the present application to assist in understanding, should be taken as exemplary only. Accordingly, those of ordinary skill in the art will recognize that various changes and modifications of the embodiments described herein can be made without departing from the scope and spirit of the present application. Also, descriptions of well-known functions and constructions are omitted in the following description for clarity and conciseness.
The application provides a preparation method of fermented grape health wine, which comprises the following steps:
the method comprises the following steps: preparing wine grape juice:
crushing fresh wine grape, removing stalks, filtering, and sterilizing to obtain wine grape juice.
Step two: preparing eurotium cristatum seed liquid:
inoculating eurotium cristatum lawn into the wine-brewing grape juice to obtain eurotium cristatum seed liquid; aims to provide an excellent growth environment for eurotium cristatum.
Step three: fermentation of eurotium cristatum seed liquid:
inoculating the eurotium cristatum seed liquid into wine-brewing grape juice for fermentation to obtain primary fermentation liquid; aims to carry out the process of producing fragrance and active substances of the eurotium cristatum before alcohol fermentation, and avoid the condition that the eurotium cristatum cannot grow by carrying out alcohol fermentation firstly.
Step four: yeast fermentation:
and adding high-activity yeast liquid into the primary fermentation liquid, and fermenting to obtain secondary fermentation liquid.
Step five: fermentation of lactic acid bacteria:
and inoculating lactobacillus into the secondary fermentation liquid, and fermenting to obtain a fermentation stock solution. Aims to improve the defect of high malic acid content in the wine body, improve the harmony and palatability of the wine body.
The eurotium cristatum has strong amylase, cellulase and lipase activities, and can produce various active ingredients such as extracellular polysaccharide, natural antibacterial substances, antioxidant active substances and the like. The fermentation product has high safety and no toxic or side effect, and the eurotium cristatum can generate pleasant fungus flower fragrance in the liquid culture process.
In the present application, the preparation process of wine grape juice comprises the following steps:
crushing fresh wine grape, removing stalk, filtering with multilayer gauze, sterilizing the filtrate at 60-70 deg.C for 25-35min, preferably at 65 deg.C for 30min to obtain wine grape juice.
In the application, fresh wine grapes are crushed and stemmed, and are filtered by 6-12 layers of gauze, preferably 8 layers of gauze.
In the present application, the preparation process of the eurotium cristatum seed liquid comprises the following steps:
adding SO 25-35mg/L into the wine brewing grape juice2Preferably 30mg/L of SO2Meanwhile, inoculating eurotium cristatum lawn, and performing shake culture at 26-32 ℃, preferably 30 ℃ for 8-15 days, preferably 10 days to obtain eurotium cristatum seed liquid. Adding SO2On one hand, the growth of mixed bacteria is inhibited, and on the other hand, the quality of the wine body is improved, and the biological and chemical stability of the wine body is improved. The inoculation amount of eurotium cristatum lawn is 1-2 cm inoculated into per 100ml of wine-making grape juice2The Eurotium cristatum lawn.
In the present application, the Eurotium cristatum lawn needs to be activated on PDA slants before being inoculated into the filtrate.
In the application, the content of the eurotium cristatum in the eurotium cristatum seed liquid is 10-15 g/L. The method for measuring the content of eurotium cristatum in the eurotium cristatum seed liquid comprises the following steps: and filtering the eurotium cristatum seed liquid by using filter paper to obtain solid part of eurotium cristatum, drying the solid part at 60 ℃, and weighing to obtain the content of the eurotium cristatum in the eurotium cristatum seed liquid.
The content of the Eurotium cristatum in the seed liquid of the Eurotium cristatum can be 10g/L, 10.1g/L, 10.2g/L, 10.3g/L, 10.4g/L, 10.5g/L, 10.6g/L, 10.7g/L, 10.8g/L, 10.9g/L, 11g/L, 11.1g/L, 11.2g/L, 11.3g/L, 11.4g/L, 11.5g/L, 11.6g/L, 11.7g/L, 11.8g/L, 11.9g/L, 12g/L, 12.1g/L, 12.2g/L, 12.3g/L, 12.4g/L, 12.5g/L, 12.6g/L, 12.7g/L, 12.8g/L, 12.9g/L, 13.3g/L, 13.4g/L, 12.5g/L, 12.6g/L, 12.7g/L, 12.8g/L, 13.9g/L, 13.3g/L, 13.4, 13.4g/L, 13.5g/L, 13.6g/L, 13.7g/L, 13.8g/L, 13.9g/L, 14g/L, 14.1g/L, 14.2g/L, 14.3g/L, 14.5g/L, 14.6g/L, 14.7g/L, 14.8g/L, 14.9g/L, 15 g/L.
In the present application, the fermentation process of the eurotium cristatum seed liquid comprises the following steps: inoculating the eurotium cristatum seed liquid into wine-brewing grape juice according to the inoculation proportion of 10-20% by volume, preferably 13-17% by volume, carrying out shake culture at 26-32 ℃ and preferably 30 ℃, and ending fermentation when residual sugar is reduced to 30-55g/L and preferably 50 g/L.
The inoculation proportion of the eurotium cristatum seed liquid can be 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.5%, 18%, 18.5%, 19%, 19.5% or 20% by volume.
In the present application, the initial sugar concentration in said wine grape must is controlled to be 130-180g/L, preferably 150 g/L.
When the initial sugar concentration in the wine-brewing grape juice is lower than 180g/L of 130-. Aims to ensure the carbon source and the energy source consumed by the growth of eurotium cristatum and increase the formation of aroma substances.
The initial sugar concentration in the wine grape juice can be 130g/L, 135g/L, 140g/L, 145g/L, 150g/L, 155g/L, 160g/L, 165g/L, 170g/L, 175g/L and 180 g/L.
In the present application, the yeast fermentation process is: adding high activity yeast liquid into the primary fermentation liquid, fermenting at 16-25 deg.C, preferably 18 deg.C for 10-20 days, intermittently aerating, and stopping yeast fermentation when the residual sugar concentration is lower than 2 g/L.
The method for detecting the residual sugar content is the prior art and is a fehling reagent method commonly used.
In the present application, the preparation process of the high-activity yeast liquid is as follows: placing active dry yeast in water of 35-40 deg.C, dispersing uniformly to form yeast solution, adding wine brewing grape juice into the yeast solution, dispersing uniformly, keeping temperature at 20-25 deg.C, standing and activating for 20-30 min.
In the present application, the mass ratio of the active dry yeast to water is 1 (10-30), preferably 1: 20.
The mass ratio of the active dry yeast to the water can be 1:10, 1:11, 1:12, 1:13, 1:14, 1:15, 1:16, 1:17, 1:18, 1:19, 1:20, 1:21, 1:22, 1:23, 1:24, 1:25, 1:26, 1:27, 1:28, 1:29, 1: 30.
In the present application, the active dry yeast is one or more than two of Angel brand wine yeast, Diboshi wine yeast and Saint family wine yeast, preferably Angel brand wine yeast.
In the application, before the high-activity yeast liquid is added into the primary fermentation liquid, the initial sugar concentration in the fermentation liquid is controlled to be 200-300g/L, and SO2The concentration is 20-100mg/L, preferably the initial sugar concentration is controlled to be 260g/L, and SO2The concentration is 50 mg/L.
In the application, 0.1-5mg/L vitamin B is added at the same time or after the high-activity yeast liquid is inoculated1Preferably 0.5mg/L, to reduce the production of acetaldehyde and acetone.
The yeast inoculation amount is 103-107cfu/mL, preferably, the yeast inoculum size is 106cfu/mL。
In the present application, the fermentation process of the lactic acid bacteria is: inoculating lactobacillus into the secondary fermentation liquid, wherein the inoculation amount of the lactobacillus is more than 106cfu/mL, fermenting in a closed environment with the temperature of 16-25 ℃, preferably 18 ℃ and the pH value of 3.0-4.0, and finishing the fermentation of the lactic acid bacteria when the concentration of the malic acid is reduced to be less than 0.2g/L or the concentration of the D-lactic acid is more than 0.2g/L to obtain a fermentation stock solution.
In the present application, the lactic acid bacteria are selected from one or more of lactobacillus delbrueckii, lactobacillus acidophilus, lactobacillus sake and alcanococcus oeni, preferably, alcanococcus oeni.
In the present application, the lactic acid bacteria need to be activated before being inoculated into the secondary fermentation broth.
In the application, the fermented liquor is obtained by filtering the fermented stock solution obtained after the lactobacillus fermentation is finished by using 200-mesh nylon silk cloth, preserving the temperature of the fermented liquor at 65 ℃ for 30min, cooling to room temperature, and naturally precipitating for 20-40d to be drunk or aged in a rotary tank (storage SO of dry red grape health-care liquor)2The concentration is 20-30mg/L, and the bottling concentration is 10-30 mg/L; storage SO of dry white grape health wine2The concentration is 30-40mg/L, and the bottling concentration is 20-30 mg/L).
In the present application, the wine grape can be pinli bead, cabernet sauvignon, vintage wine, black pinle, snake dragon bead, chardonnay, camet, etc.