Method for formulating distiller's yeast special for tartary buckwheat wine
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A preparation method and technology of tartary buckwheat wine are applied in the preparation of alcoholic beverages, fungi and other directions, which can solve the problems such as no tartary buckwheat wine, and achieve the effects of pure product, fresh saccharification power, and timely distiller's yeast.
Active Publication Date: 2013-03-13
陇南市康神苦荞酒业有限公司
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Up to now, there is no report on special distiller's yeast for tartary buckwheat wine
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Embodiment 1
[0025] The preparation method of special distiller's yeast for tartary buckwheat wine comprises the following steps:
[0026] 1. Strains: test tube strains, using Aspergillus oryzae and Aspergillus niger cultivated by "Shanghai Brewing Research Institute", which belong to the special excellent strains used by the Chinese Academy of Sciences for brewing wine, vinegar, soy sauce saccharification and liquefaction;
[0027] 2. Culture medium: a special medium prepared with tartary buckwheat juice; using various culture components and coagulants contained in the self-growth of tartary buckwheat to achieve the purpose of test tube expansion with vigorous growth of bacteria;
[0028] 3. Cultivate the triangle flask:
[0029] (1), triangular flask culture medium, adopt pure tartary buckwheat flour to add a certain dose of distiller's grains, inoculate after high-pressure steam sterilization;
[0030] (2) Cultivate at a constant temperature of 28° C. for 48 hours to mature.
[0031] ...
Embodiment 2
[0039] The preparation method of special distiller's yeast for tartary buckwheat wine comprises the following steps:
[0040] 1. Strains: test tube strains, using Aspergillus oryzae and Aspergillus niger cultivated by "Shanghai Brewing Research Institute", which belong to the special excellent strains used by the Chinese Academy of Sciences for brewing wine, vinegar, soy sauce saccharification and liquefaction;
[0041] 2. Culture medium: a special medium prepared with tartary buckwheat juice; using various culture components and coagulants contained in the self-growth of tartary buckwheat to achieve the purpose of test tube expansion with vigorous growth of bacteria;
[0042] 3. Cultivate the triangle flask:
[0043] (1), triangular flask culture medium, adopt pure tartary buckwheat flour to add a certain dose of distiller's grains, inoculate after high-pressure steam sterilization;
[0044] (2), cultivated at 33°C for 72 hours to mature;
[0045] 4. Distiller's Koji Cultiv...
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Abstract
The invention discloses a method for preparing a wine starter special for bitter buckwheat wine, which comprises the following steps: using good strains for aspergillus oryzae and aspergillus niger; preparing a special culture medium from bitter buckwheat juice; preparing a conical flask medium through adding certain dose of lees to pure bitter buckwheat powder, sterilizing and inoculating at high pressure, and culturing at the constant temperature for 48 hours; and performing mother starter culture through the processes of conical flask mother starter inoculation, winnowing culture, hypha formation, and starter maturation. From the preparation of a test tube culture medium to maturation of unstrained wine, all the processes are on the basis of the components of the raw material bitter buckwheat; and then from cultivation, expansion to domestication of the nutrient content of the raw material bitter buckwheat, the product does not generate aflatoxin. The matured wine starter prepared mainly depending on the fermentation of pure strain microbes ensures the stability and the freshness of the quality of the wine starter so as to solve the problems that the bitter buckwheat wine has odor, bitterness, astringent taste and other miscellaneous tastes. The wine starter is applied to the actual production so that the product can be pure, soft and sweet, and has vivid differences in mouthfeel compared with the products in the the prior.
Description
technical field [0001] The invention belongs to the technical field of preparation methods of koji for wine making, and in particular relates to a preparation method of koji special for tartary buckwheat wine. Background technique [0002] At present, there are many kinds of liquor sold on the market and widely consumed by people, which can be divided into several categories. Regardless of its aroma and degree, the koji used in its brewing is the key technology to determine the quality of the wine. One of the important links of wine quality, aroma and taste; distiller's yeast is the essence of Chinese winemaking. The production technology of distiller's yeast has been comprehensively summarized in "Qi Min Yao Shu" in the Northern Wei Dynasty, and reached a very high level in the Song Dynasty . The original distiller's koji is moldy or germinated grains, which are improved by people to make distiller's koji for winemaking; due to the different raw materials and production me...
Claims
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