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Method for brewing exogenous amino acid regulating and controlling fruit wine

An exogenous amino acid and amino acid technology, applied in the field of fruit wine brewing, can solve the problems of high residual sugar, high fusel oil content, unbalanced components, incomplete fruit wine fermentation, etc., so as to reduce the content of higher alcohols and promote ester substances. Generated, low-cost effects

Active Publication Date: 2011-05-18
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the shortcomings of insufficient amino acid content and unbalanced components of southern fruit juices (lychee juice, longan juice, etc.), incomplete fermentation of fruit wine, high residual sugar and high fusel oil content, and provides a method for improving fermentation by adding exogenous amino acids. , reducing the brewing method of exogenous amino acid regulation fruit wine of residual sugar and fusel oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Using black-leaf lychees as raw materials, fresh lychees are cut to remove leaves, and cracked, rotten, rotten, and insect-infested fruits are removed. After washing and draining, mechanical methods are used to remove the shell and core, and the lychee pulp is crushed. The screw pump is pumped into the fermenter, and a food-grade sulfurous acid solution is added to the screw pump until its concentration is 50ppm. Then with food-grade tartaric acid, the acidity of litchi juice after the crushing is adjusted to 5.0g / L (calculated by tartaric acid), and the pH is adjusted to 3.3. Simultaneously, adding yeast to its concentration is 150ppm, and adding liquid pectinase to its concentration is 40ppm. Glutamic acid was added to a concentration of 100 ppm, arginine to a concentration of 50 ppm, and serine to a concentration of 25 ppm. The temperature of the fermentation process is controlled within the range of 14-15°C, and the fermentation time is 14 days. When the specific gr...

Embodiment 2

[0029] Using black-leaf lychees as raw materials, fresh lychees are cut to remove leaves, and cracked, rotten, rotten, and insect-infested fruits are removed. After washing and draining, mechanical methods are used to remove the shell and core, and the lychee pulp is crushed. The screw pump is pumped into the fermenter, and a food-grade sulfurous acid solution is added to the screw pump until its concentration is 40ppm. Then with food-grade tartaric acid, the acidity of litchi juice after the crushing is adjusted to 4.5g / L (in tartaric acid), and the pH is adjusted to 3.8. Simultaneously, adding yeast to its concentration is 200ppm, and adding liquid pectinase to its concentration is 60ppm. Glutamic acid was added to its concentration of 120 ppm, arginine to its concentration of 60 ppm and serine to its concentration of 30 ppm. The temperature of the fermentation process is controlled within the range of 12-13°C, and the fermentation time is 10 days. When the specific gravity ...

Embodiment 3

[0032] Using bee flower lychees as raw materials, fresh lychees are cut to remove leaves, and cracked, rotten, rotten, and insect-infested fruits are removed. After washing and draining, mechanical methods are used to remove the shell and core, and the lychees are crushed. The screw pump is pumped into the fermenter, and a food-grade sulfurous acid solution is added to the screw pump until its concentration is 90ppm. Then with food-grade tartaric acid, the acidity of litchi juice after the crushing is adjusted to 6.0g / L (in tartaric acid), and the pH is adjusted to 3.5. Simultaneously, adding yeast to its concentration is 170ppm, and adding liquid pectinase to its concentration is 55ppm. Glutamic acid was added to a concentration of 100 ppm and arginine to a concentration of 50 ppm. The temperature of the fermentation process is controlled within the range of 17-18°C, and the fermentation time is 15 days. When the specific gravity of the fermented mash drops to 1.000, the main...

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Abstract

The invention discloses a brewing method using extraneous source amino acid to regulate and control fruit wine. The method comprises that: fruit raw materials undergo pretreatment, crushing and constituent adjustment, and are added with compound amino acid such as glutamic acid and so on; full-range low temperature fermentation is performed; proline is added, aged, blended, clarified and filtered in post-fermentation process; and finally fermenting fruit wine is obtained through brewing, wherein, amino acid is added before the fermentation until the concentration of the amino acid is between150 and 210ppm, the complex formula ratio of the fruit wine is that: the mass ratio of glutamic acid, arginine and serine is 3-4:1-2:0-1; when the main fermentation is finished, lees are separated, and the proline is added into wine liquid until the concentration of the wine liquid is between 50 and 100ppm. The fruit wine brewed by the invention has attractive luster, limpidness, mellow taste, strong sense of structure, outstanding typicality, harmonic fruit fragrance and wine fragrance, rich nutrition, simple process and low cost.

Description

technical field [0001] The invention relates to the field of fruit wine brewing, in particular to a brewing method for regulating southern fruit wine by adding exogenous amino acids. Background technique [0002] The southern part of my country is rich in tropical and subtropical characteristic fruits such as litchi, longan and pineapple. At present, my country's litchi planting area is about 600,000 hectares, with an annual output of 1.3 million tons, accounting for 84.5% of the world's total litchi area and 70.5% of the world's total litchi production; 73.6% of the world's total area of ​​longan and 59.7% of the total output. Planting litchi, longan and other southern characteristic fruits has become an important way to increase farmers' income in South China, especially in poor mountainous areas. However, due to the short harvest period of lychee, longan and other fruits, the radius of fresh sales is small, and the fruits are not resistant to storage, the number of rotte...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 曾新安陈勇资智洪张斌
Owner SOUTH CHINA UNIV OF TECH
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