2results about How to "High alcohol content" patented technology

This invention belongs to the field of alcoholic beverage processing technology, specifically relating to a high-purity ginkgo wine and its preparation method. The preparation method comprises the following steps: ginkgo slurry undergoes preliminary enzymatic hydrolysis with neutral protease and amylase, followed by secondary enzymatic hydrolysis with pectinase and sodium bisulfite; brewing yeast fermentation broth is added for pre-fermentation; glutamine transaminase, *Saccharomyces cerevisiae* fermentation broth, and *Candida valerate* fermentation broth are added for post-fermentation; and finally, distillation and filtration are performed to obtain the ginkgo wine. This invention achieves complete decomposition and fermentation of ginkgo kernels through a two-step enzymatic hydrolysis and two-step fermentation process. The preparation method has advantages such as simple process and low cost, which is beneficial for industrial production; the prepared ginkgo wine has advantages such as clarity, strong aroma, high alcohol content, and low acidity.

The invention relates to the field of microorganisms, and discloses saccharomycetes, a microbial agent and application of the saccharomycetes and the microbial agent in improving the flavor and / or quality stability of wine. The saccharomycetes are Saccharomyces cerevisiae with the preservation number of CGMCC (China General Microbiological Culture Collection Center) NO.30497, and the saccharomycetes are saccharomyces cerevisiae with the preservation number of CGMCC NO.30497; the saccharomycetes are Hanseniaspora uvarium with the preservation number of CGMCC (China General Microbiological Culture Collection Center) NO.30499, or the saccharomycetes are Hanseniaspora uvarium with the preservation number of CGMCC NO.30499. The yeast provided by the invention can effectively improve the flavor and quality stability of wine when applied to wine fermentation.