Method for testing fermentability of liquor yeast
A detection method and technology of fermentation power, applied in the field of analysis and detection, can solve the problems of many operation steps, low precision, poor precision, etc., and achieve the effects of accurate analysis results, improved precision, and high precision
Inactive Publication Date: 2010-03-17
四川绵竹剑南春酒厂有限公司
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Problems solved by technology
This method has many steps, cumbersome procedures, low accuracy, and the detection result is lower than the actual alcohol content.
In addition, the traditional detection method is to directly weigh a small amount of solid koji medicine for fermentation test, but the strains with fermentation ability in koji medicine cannot be evenly distributed in the koji medicine, and the amount of test sample is extremely small, which leads to the parallelism of this method. Poor precision of test results
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Embodiment 1
[0041] Embodiment 1 The detection method of the present invention compares CO 2 Test results of weight loss method and pycnometer method
[0042] 1. Preparation of wort medium: Take a certain amount of barley malt, crush it, add 4 times the amount of malt water at 60°C, keep warm at 55-60°C for saccharification, and stir continuously. After 3-4 hours, filter it with gauze , remove the residue, and then filter again with filter paper or absorbent cotton after boiling to obtain clarified wort. Add water to dilute to 6-10 0 BX's wort for later use. Take the wort in the fermentation bottle and sterilize it under 98kpa pressure for 15min.
[0043] 2. CO 2 Determination of fermentation power by weight loss method:
[0044] Take a fermentation bottle containing 100ml of saccharification liquid, sterilize it and cool it to about 25°C, add 1.00g of the koji to be tested under aseptic conditions, seal the bottle mouth with a fermentation plug, and add 5-10ml of 5mol / LH to the ferme...
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The invention belongs to the field of analysis and test, in particular to a method for testing the fermentability of liquor yeast. The solved technical problem aims at providing a method for exactly testing the fermentability of the liquor yeast, comprising the steps of: A. preparing bacteria suspension with liquor yeast to be tested, and putting the bacteria suspension into fermentation medium tobe fermented; and B. taking the fermented fermentation liquor to test the content of the liquor. The method judges the intensity of the fermentability of the liquor yeast according to the practical liquor content in the fermentation liquor; can effectively improve the precision of a parallel sample detecting result, compared with the traditional CO2 weight loss method and pycnometer method; can exactly show the practical liquor content in the fermentation liquor by the test result thereof; and can truly show the fermentability of the liquor yeast in a liquor brewing acid system. The method has simple operation, exact analysis result, high precision, good repeatability and strong applicability, and can practically show the fermenting and liquor-producing capability of the liquor yeast after entering into the solid liquor-brewing environment and effectively evaluate the quality of the liquor.
Description
technical field [0001] The invention belongs to the field of analysis and detection, and in particular relates to a method for detecting the fermentation power of distiller's yeast. Background technique [0002] Distiller's koji fermentation capacity index is an important biochemical index to measure the quality of distiller's koji medicine, and the wine production capacity of distiller's koji medicine is the basis for solid-state liquor fermentation, ester production and aroma production. The fermentability of koji refers to the ability of Daqu to produce ethanol, which is an important indicator reflecting the ability of koji to produce wine. There are currently two general methods for testing the fermentability of distiller's yeast: [0003] 1. CO 2 The method of measuring the fermentation power of Daqu by weight loss method is as follows: take a fermentation bottle containing 100ml of saccharification liquid, sterilize it, and when it is cooled to about 25°C, add 1.00g ...
Claims
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Login to View More IPC IPC(8): G01N30/02G01N30/06C12P7/06
CPCY02E50/17Y02E50/10
Inventor 徐占成陈勇唐清兰樊科权石永凌
Owner 四川绵竹剑南春酒厂有限公司