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Double-effect fermentation and biological acid reduction brewing method for fruit wine

A technology for fermenting organisms and fruit wine, which is applied in the field of fruit wine brewing, can solve problems such as limited range, and achieve the effect of reducing acidity, modifying the flavor of wine body, and promoting technological progress

Active Publication Date: 2011-08-24
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the range of biological acid reduction using lactic acid bacteria MLF is limited, and it is generally required to be carried out under milder conditions such as low sulfur

Method used

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  • Double-effect fermentation and biological acid reduction brewing method for fruit wine

Examples

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Comparison scheme
Effect test

example 1

[0035] Example 1: Single-strain fermentation of yeast without acid-reducing function, single-strain fermentation of yeast with acid-reducing function, double-effect fermentation of yeast and lactic acid bacteria with acid-reducing function, segmentation of yeast and lactic acid bacteria with acid-reducing function Comparative experiments on the acid-reducing effect of fermentation:

[0036] The loquat juice containing 0.80% acid was placed in glass fermentation bottles, respectively, and fermented in the following ways: ① "Anqi" dry yeast single-strain fermentation; ②Saccharomyces cerevisiae JP2 single-strain fermentation; ③"Anqi" dry yeast and Double-effect fermentation of Lactobacillus casei R35: inoculate "Angel" dry yeast, and inoculate Lactobacillus casei R35 after the specific gravity drops to 0.994. ④ Double-effect fermentation of Saccharomyces cerevisiae JP2 and Lactobacillus casei R35: first inoculate Saccharomyces cerevisiae JP2 for fermentation, and then inoculate...

example 2

[0041] Example 2: Double-effect fermentation biological acid reduction method of loquat wine

[0042] The method includes the following steps:

[0043] 1. Juicing: After the fresh loquats are cored, crushed and squeezed, add 120mg / L of sulfur dioxide, and use sucrose to adjust the soluble solid content to 20% of the total. At this time, the acid content of the juice reaches 0.9% (apple acid meter).

[0044] 2. Alcoholic fermentation: the adjusted loquat juice is about 9.99×10 7 The inoculation amount of cfu / mL will be the Saccharomyces cerevisiae JP2 ( Saccharomyces cerevisiae JP2) Put in loquat juice, and carry out temperature-controlled fermentation at 20-25°C. During alcoholic fermentation, Saccharomyces cerevisiae JP2 can metabolize and consume part of malic acid and all of citric acid, initially reducing the acidity of loquat wine.

[0045] 3. Double-effect fermentation: During the alcoholic fermentation process, the specific gravity of the wine mash is detected, a...

example 3

[0052] Example 3: Double-effect fermentation biological acid reduction method of mountain wine

[0053] The method includes the following steps:

[0054] 1. Pretreatment: After destemming and crushing fresh mountain grapes, add 120mg / L sulfur dioxide, adjust the soluble solid content to 20% of the total with sucrose, and the acid content of the juice will reach 1.0% (calculated as malic acid) .

[0055] 2. Alcoholic fermentation: adjusted mountain grape juice (with skin), press about 1.00×10 6 The inoculum of cfu / mL was inserted into Saccharomyces cerevisiae J4 ( Saccharomyces cerevisiae J4). Temperature-controlled fermentation is carried out at 20-25°C. During alcoholic fermentation, Saccharomyces cerevisiae J4 can metabolize and consume part of the malic acid and all of the citric acid, initially reducing the acidity of the mountain wine.

[0056] 3. Double-effect fermentation: During the alcohol fermentation process, the specific gravity of the wine mash is detected...

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Abstract

The invention relates to a double-effect fermentation and biological acid reduction brewing method for fruit wine, which is characterized in that: fruits, which contain both malic acid and citric acid and contain over 0.6 volume percent of total acid based on malic acid, are used as a fermentation raw material, and in the early period of fermentation, saccharomycetes with acid degrading capability are used for alcoholic fermentation of the fermentation raw material and acid degradation; and in the late middle period of alcoholic fermentation, lactic acid bacteria with malic acid and lactic acid fermenting capability are inoculated into swort for further fermentation. The method can conveniently and quickly lower the acidity of the swort to a great extend, improve the softness of wine body, enhance the flavor of the wine body and brew high-quality fruit wine with a mellow mouthfeel and harmonious fragrance.

Description

technical field [0001] The present invention relates to a brewing method of fruit wine, in particular to a double-effect fermentation biological acid-reducing brewing method of fruit wine, which is suitable for the fruit wine brewing process of fruits with a total acid greater than 0.6% (v / v, calculated as malic acid). Such as mountain grapes, loquats, waxberry, greengage and so on. Background technique [0002] Fruits are rich in organic acids. Some fruits have high acidity, such as grapes, loquats, red bayberries, green plums, etc. Most of the fruits contain strong irritating malic acid and citric acid. Juice wine is sour and rough, and needs acid reduction treatment. [0003] The acid reduction methods of fruit wine include chemical acid reduction and biological acid reduction. Chemical acid reduction has the characteristics of significant acid reduction and fast speed, but it often introduces too much Na + 、K + and Ca 2+ , so that the flavor and texture of the wine b...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/01C12R1/245C12R1/25C12R1/645C12R1/865
Inventor 何志刚李维新林晓姿梁璋成任香芸陆东和魏巍
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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