2results about How to "Fast fermentation" patented technology

The invention relates to ice wine yeast with high fermentation activity and outstanding aroma-producing characteristics and application thereof. The ice wine yeast is yeast (Saccharomyces cerevisiae) YSL16010, and the bacterial strain has been preserved in China General Microbiological Culture Collection Center on April 18, 2016, with a preservation number of CGMCC No.12349. The bacterial strain YSL16010 is obtained by separating and screening Vidal grapes from a Huanren producing area of Liaoning at a temperature of 16 DEG C in a natural fermentation process, and the ice wine wine-making yeast having good making characteristics and highly producing esters is obtained through a series of screening and identifications and small pilot scale fermentation. The ice wine wine-making yeast YSL1610 highly producing esters is used for fermenting and producing ice wine, so that the yield of volatile acid is effectively controlled while the standards of the grape wine producing countries can be met, and therefore, the content of aromatic compounds such as esters is remarkably increased. The bacterial strain can be applied to ice wine brewing industry, and can play an important role in improving the quality of the ice wine and bringing advantages of the grape producing areas into play.

The application discloses a silage preparation method, which comprises the following operation steps: mixing agricultural wet material and agricultural dry material to obtain mixed material, controlling the mixing ratio of the agricultural wet material and the agricultural dry material, and controlling the water content of the mixed material to 55%-65%, wherein the agricultural wet material comprises persimmon, persimmon peel and orange residue, and the agricultural dry material comprises peanut leaf residue and bran; adding fermentation bacteria to the mixed material, fully stirring, and uniformly distributing the fermentation bacteria; and bundling, film-coating and fermenting the stirred material to obtain silage. The application of characteristic materials such as persimmon and persimmon peel, the accurate control of water content and the unique sealing packaging and fermentation process improve the quality and preparation efficiency of the silage.