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CN-122012212-A - Optimal preparation method of star anise wine flavor through biotransformation and alcohol reduction in cooperation

CN122012212ACN 122012212 ACN122012212 ACN 122012212ACN-122012212-A

Abstract

The invention discloses an optimal preparation method of a biological conversion synergistic alcohol-reducing illicium verum wine flavor, and belongs to the technical field of wine preparation. The method comprises mixing essential oil of fructus Anisi Stellati, sugar donor, immobilized enzyme preparation with wine base, and catalyzing ethanol and sugar donor to perform transglycosylation reaction under controlled conditions by using alpha-glucosidase. The immobilized enzyme preparation is prepared by taking nanocellulose as a core carrier, coating a hydrophilic polymer polyvinyl alcohol (PVA) to form a shielding layer, modifying chitosan and carrying out crosslinking activation on dialdehyde starch, and then carrying out covalent coupling on glycosidase. The invention utilizes the synergistic effect of enzymatic transglycosylation and physical volatilization to generate alpha-ethyl glucoside with healthy function while reducing alcohol content, avoids acetic acid accumulation caused by traditional oxidation and alcohol reduction, and simultaneously, the PVA hydrophilic shielding layer effectively blocks the non-specific adsorption of the carrier to the hydrophobic star anise essential oil, improves the retention rate of flavor substances and solves the problems of low flavor and rancidity of taste.

Inventors

  • CAI JIAZHONG
  • LIN XIHAO
  • HUANG XINGWEN
  • ZHU YINJI
  • WANG ZHENYUE
  • HUANG XINGYUAN

Assignees

  • 广东云浮中医药职业学院
  • 广东星耀生物科技有限公司

Dates

Publication Date
20260512
Application Date
20260213

Claims (10)

  1. 1. The optimized preparation method of the flavor of the star anise wine with biotransformation and alcohol reduction is characterized by comprising the following steps of: s1, mixing star anise essential oil, a sugar donor, an immobilized enzyme preparation and a wine base; S2, carrying out a reaction under the controlled temperature and pH conditions, and catalyzing ethanol in the wine base and a sugar donor to carry out a transglycosylation reaction by using the immobilized enzyme preparation to generate alpha-ethyl glucoside; S3, separating the immobilized enzyme preparation after the reaction is finished, and blending the wine liquid to obtain a finished product; the immobilized enzyme preparation is prepared by taking nanocellulose as a core carrier, coating a hydrophilic polymer to form a shielding layer, performing amination modification on polysaccharide substances and activating a crosslinking agent, and then performing covalent coupling on glycosidase with transglycosylation activity.
  2. 2. The optimized preparation method of the biotransformation and alcohol-reducing star anise wine flavor according to claim 1, wherein the preparation step of the immobilized enzyme preparation comprises the following steps: Mixing the nano cellulose dispersion liquid with a polyvinyl alcohol solution, and drying to obtain polyvinyl alcohol coated nano cellulose; dispersing the polyvinyl alcohol coated nanocellulose in an acidic medium, performing surface amination modification by using chitosan, and adjusting pH to enable the chitosan to be deposited and solidified; activating the aminated carrier by using dialdehyde starch as a cross-linking agent; and (3) contacting the activated carrier with an alpha-glucosidase solution for coupling reaction.
  3. 3. The optimized preparation method of the biotransformation and alcohol-reducing star anise wine flavor according to claim 2, wherein the usage amount of each component in the preparation process of the immobilized enzyme preparation is as follows: the dry basis mass ratio of the nanocellulose to the polyvinyl alcohol is 1:0.2 to 1:2.0; the addition amount of the chitosan is 1 to 5 percent of the mass of the nanocellulose; the mass concentration of the dialdehyde starch solution is 1.0% to 5.0%; the dry basis mass ratio of the alpha-glucosidase to the carrier is 0.1:1 to 0.3:1.
  4. 4. The method for optimized preparation of the flavor of the biological conversion synergistic alcohol reduction type star anise wine according to claim 1, wherein the glycosidase with transglycosylation activity is at least one selected from alpha-glycosidases derived from aspergillus niger, aspergillus oryzae or saccharomyces cerevisiae.
  5. 5. The method for optimized preparation of the biotransformation-synergetic alcohol-reducing star anise wine flavor according to claim 1, wherein the sugar donor is at least one selected from anhydrous glucose, monohydrate glucose, maltose and maltodextrin, and the initial concentration of the sugar donor in the reaction system in the step S1 is 100g/L to 400g/L.
  6. 6. The optimized preparation method of the flavor of the star anise wine with the biotransformation and the alcohol reduction according to claim 1, wherein the conditions of the enzymatic transglycosylation reaction in the step S2 are that the temperature is 30 ℃ to 45 ℃, the pH value is 4.5 to 5.5, and the reaction time is 24 hours to 72 hours.
  7. 7. The optimized preparation method of the biological conversion synergistic alcohol-reducing star anise wine flavor, which is disclosed in claim 1, is characterized in that the star anise essential oil is extracted by a supercritical CO2 extraction method, and in step S3, the addition amount of the star anise essential oil is 0.1-0.5% of the total mass of the wine base.
  8. 8. The optimized preparation method of the biotransformation-synergetic alcohol-reducing star anise wine flavor according to claim 1, wherein in the step S1, the addition amount of the immobilized enzyme preparation is 0.1-0.5% of the total mass of the wine base.
  9. 9. The method for optimized preparation of the biotransformation-co-alcohol-reducing star anise wine flavor according to claim 1, wherein in the step S2, the wine base is a wine base with the volume fraction of alcohol adjusted to 8% to 18% by volume by distilled water or deionized water.
  10. 10. The method for optimized preparation of the biotransformation-synergetic alcohol-reducing star anise wine flavor according to claim 1, wherein the preparing in the step S3 comprises adding citrate, tartrate or lactate buffer to the wine after separating the enzyme preparation to adjust the pH to 3.8-4.2 and adjusting the sugar acid ratio.

Description

Optimal preparation method of star anise wine flavor through biotransformation and alcohol reduction in cooperation Technical Field The invention relates to the technical field of wine making, in particular to a method for optimally preparing the flavor of illicium verum wine by biological conversion and alcohol reduction. Background The star anise wine enjoys reputation in the market with unique anethole fragrance and slightly sweet taste. However, conventional anise wine generally requires a higher degree of alcohol (> 40% vol) to maintain the dissolution stability of hydrophobic anise oil, contrary to the trend of modern consumers for low-grade, healthy drinking. Therefore, development of low-alcohol illicium verum wine with coordinated flavor is a hotspot in the industry. The current alcohol reduction technology is mainly divided into a physical method and a biological method. The physical method (such as vacuum distillation and reverse osmosis membrane) is very easy to cause synchronous loss of volatile aroma components (especially trans-anethole in the star anise essential oil) while removing alcohol, so that the wine body has low flavor and heavy water feel. Biological processes rely primarily on microbial fermentation or enzymatic catalysis. However, the prior enzymatic alcohol reduction technology has a serious mechanism defect that the prior art adopts an Alcohol Dehydrogenase (ADH) and an acetaldehyde dehydrogenase (ALDH) system, and the reaction path oxidizes ethanol into acetaldehyde and finally into acetic acid. This means that every 1% vol reduction in alcohol will theoretically produce about 10g/L acetic acid. If the alcohol-reducing amplitude is larger, the final product becomes the star anise aromatic vinegar with strong pungent sour taste, and the sensory balance of the wine body is seriously destroyed. In addition, the enzyme carriers (such as unmodified cellulose and silica gel) commonly used have porous structures, so that hydrophobic aroma molecules are easy to be adsorbed in a non-specific manner, and the flavor is further deteriorated. In view of the above, the invention provides a preparation method of the star anise wine based on transglycosylation biosynthesis. Disclosure of Invention The invention aims to reduce the system water activity in the presence of a high-concentration sugar donor by utilizing the transglycosylation activity of alpha-glucosidase, and catalyze ethanol and glucose to perform transglycosylation reaction to generate alpha-ethyl glucoside. alpha-EG is a non-volatile, alcohol-free natural ingredient with a soft bitter sweet taste and proved to have the functions of protecting liver, resisting oxidation and increasing the body fullness. The path avoids the generation of acetic acid while realizing the reduction of alcohol, and utilizes PVA modified hydrophilic carrier to construct an anti-adsorption barrier, thereby truly realizing the biotransformation synergistic flavor optimization. In order to achieve the aim, the invention provides a method for optimally preparing the flavor of the star anise wine by biotransformation and alcohol reduction, which comprises the following steps: S1.1, mixing star anise essential oil, a sugar donor and an enzyme preparation with a wine base, and reacting at a temperature of 30-45℃, pH with a value of 4.5-5.5 for 24-72 hours; The enzyme preparation is prepared by taking nanocellulose subjected to hydrophilic shielding by polyvinyl alcohol, amination modification by chitosan and crosslinking activation by dialdehyde starch as a carrier and covalently coupling with alpha-glucosidase; S1.2, cooling to room temperature after the reaction is finished, and filtering and separating a solid phase enzyme preparation and other insoluble substances to obtain alcohol-reduced alcohol wine rich in alpha-ethyl glucoside; S1.3, finely adjusting the sugar acid ratio in the alcohol-reduced wine, adding potassium citrate or sodium bicarbonate solution to adjust the pH of the wine to a palatable range (3.8-4.2), adjusting the alcohol concentration according to the requirement, and performing flavor balance and optimization to obtain the star anise wine. The residual quantity of PVA and cross-linking agent detected in the final wine is lower than the detection limit specified by the national food safety standard. Preferably, in the step S1.1, the star anise essential oil is extracted by a supercritical CO 2 extraction method; the addition amount of the star anise essential oil is 0.1-0.5% of the total mass of the wine base. Placing fructus Anisi Stellati fragments into extraction tank of supercritical CO 2 extraction equipment, introducing supercritical CO 2 at 40-60deg.C and 30-40MPa to extract for 2-4 hr, dissolving volatile components in essential oil with CO 2 under supercritical state, separating the extracted essential oil from CO 2 gas by depressurization, recovering and reutilizing CO 2, collecting fructus Anisi Stellati essential oil, and