Liquid complex enzyme for use in brewing red wine and use thereof

A liquid compound enzyme and red wine technology, which is applied in the field of liquid compound enzymes, can solve the problems of long transportation period, affecting the efficiency of enzymes, excessive preservative addition, etc., and achieves extensive economic and social benefits, enhanced clarification effect, and good clarification effect. Effect

Active Publication Date: 2010-10-20
无锡蔚蓝生物科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, enzyme preparations still face some problems in the domestic wine processing industry and application. For example, there is no independent brand of wine enzymes in China, and the wine enzymes used in the entire domestic wine industry must rely on imports. There are problems such as long transportation cycles and excessive preservatives added; there is no liquid Dosage type enzymes, solid enzymes must be dissolved before use, which is time-consuming and laborious; the use of enzymes is not well connect...

Method used

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  • Liquid complex enzyme for use in brewing red wine and use thereof
  • Liquid complex enzyme for use in brewing red wine and use thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] The experimental instruments used in this embodiment are all commonly used experimental instruments in this industry, including Abbe refractometer, color difference meter, spectrophotometer, pH meter, acid level titrator, constant temperature incubator, electronic balance, triangular flask, beaker, capacity Bottles, funnels, etc.

[0011] The detection method used in this example is as follows: A. Detection of pectinase activity: QB1502-92 food additive-pectinase preparation. B. Cellulase activity detection: QB2583-2005 cellulase preparation; C. beta-glucosidase activity detection: Shandong University DNS method.

[0012] Sources of raw materials involved in this example: Pectinase: product of Qingdao Kangdien Company, pectinase activity: 18112u / ml; cellulase: product of AB Company, cellulase activity: 9468u / ml; beta-glucose Glucosidase: Amano product, beta-glucosidase activity: 712u / mg.

[0013] A liquid compound enzyme for red wine brewing, which is to mix pectinase...

Embodiment 2

[0014] The stability test of embodiment 2 compound enzyme formulas

[0015] The stability test result of the compound enzyme of table 1 embodiment 1

[0016]

[0017] The compound enzyme of Example 1 was stored at 0°C, 28°C, and 37°C respectively, and the enzyme activity was measured once every 7-13 days for 1 month. The results are shown in Table 1. As can be seen from the results in Table 1, the enzymatic stability of pectinase, cellulase, and beta-glucosidase in the compound enzyme is very good. According to the application test, the obtained results are: Generally, the enzyme activity stored at 37°C for one month is equivalent to the enzyme activity stored at 0°C for more than 6 months.

Embodiment 3

[0019] The application of the liquid compound enzyme of embodiment 1:

[0020] A, the red wine brewing process of the present embodiment are:

[0021] After the raw grapes are washed, destemmed and crushed, add SO 2 , wine enzymes and activated yeast, then ferment at a constant temperature of 25°C, and squeeze and filter to obtain raw wine. Then analyze the physical and chemical indicators and sensory evaluation of the original wine.

[0022] B. The above-mentioned liquid compound enzyme is applied to the production of red wine. In order to make the substrate fully contact with the enzyme, at first press the compound enzyme: water=9:1 and add water to dilute it into an enzyme liquid, and then the enzyme liquid is 8ml / hundred tons according to the original enzyme amount The grapes are added to the freshly crushed grape pulp tanks for maceration and fermentation for 5 days; the compound enzyme enzyme solution is prepared and used immediately, and added at the initial stage of ...

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Abstract

The invention discloses a liquid complex enzyme for use in brewing red wine, which is prepared by blending three basic enzymes, which are acidic pectinase, acidic cellulose and beta-glucuroide, in a ratio, wherein the pectinase A and the cellulose A are mixed in a ratio of 1:1-4 and stirred uniformly to prepare two-enzyme mixed solution first; and then the beta-glucuroide is added in an amount of10 to 50 microliters of the beta-glucuroide per milliliter of enzyme solution to prepare the liquid complex enzyme. The invention also provides a method for using the liquid complex enzyme in the production of red wine. The cellulose, hemicellulase and pectinase in the liquid complex enzyme coordinate and promote mutually in a red wine production process, so a good clear and release effect is achieved, the color of the wine is improved, and the fragrance of the wine is increased.

Description

technical field [0001] The invention relates to a liquid compound enzyme for red wine brewing, in particular to its application method in red wine production, and belongs to the technical field of enzyme preparation food additives. Background technique [0002] The application effect of enzyme preparations for red wine production is now undoubted. It can not only help impregnate enough pigment substances, aroma substances and aroma substance precursors, but also impregnate high-quality natural grape tannins and other beneficial substances. The aroma of wine and the improvement of wine body structure have laid a solid foundation for brewing red wine with full structure, roundness, rich color and adaptability to long-term aging; the application of liquid enzyme preparations in food production has also been very common. Industry and other fruit and vegetable beverage processing industries have an application rate of over 99%. Liquid enzymes are popular among users because of th...

Claims

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Application Information

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IPC IPC(8): C12N9/00C12N9/26C12N9/42C12G1/022
Inventor 杨晓英苑伟伟于桂平程娇梅刘鲁民
Owner 无锡蔚蓝生物科技有限公司
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