The invention belongs to the technical field of biological
fermentation, particularly relates to a preparation method of high-concentration
ethyl acetate high-ester flavoring liquor, and provides the following scheme: the method comprises the following steps: step 1, expanding culture: expanding culture of
saccharomyces cerevisiae by using a wort culture medium, and carrying out aerobic culture; step 2, concentration: carrying out reduced pressure
distillation concentration on the
acetic acid fermentation liquor obtained in the step 1; step three, esterification: mixing the concentrated
acetic acid fermentation liquor obtained in the step two with fragrant
tail liquor, adjusting the pH value to be below 4, adding immobilized esterifying
enzyme, stirring at 40 DEG C, sealing and culturing, and carrying out
esterification reaction; step 4,
distillation: performing reduced pressure
distillation on the esterified material in the step 3; and step 5,
dehydration: carrying out
dehydration treatment by adopting an inorganic vapor permeable membrane. The high-ester flavoring
wine containing high-concentration
ethyl acetate is produced through the steps of concentration, esterification, distillation,
dehydration and the like, the whole process of the flavoring
wine is completed through biological fermentation, the flavoring
wine is green and safe, and diversified wine mixing requirements are met.