A kind of grape vinegar brewed with yeast and preparation method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
The technology of grape vinegar and yeast is applied in the food field to achieve the effects of high product quality, good sanitary conditions and low production labor intensity
Active Publication Date: 2011-12-07
YUNNAN YONGREN HELI GRAPE VINEGAR BREWING
View PDF4 Cites 4 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
There is also no report on the use of double-layer spray fermentation towers to carry out fruit vinegar fermentation with deep aeration and stirring
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0028] Specific steps are as follows:
[0029] 1) Preparation of raw wine: grape harvesting, crushing, alcoholic fermentation, winemaking storage (grape harvesting, alcoholic fermentation, etc. are carried out according to the production process of dry red wine. Long, stored first wine can be used for year-round processing);
[0030] 2) Preparation of acetic acid bacteria seed solution: transfer Pichia pastoris to sterile water and dilute to 10ˉ 4 ~10ˉ 5 Times, preparation plate separation medium composition (percentage by weight): glucose 10%, peptone 2%, yeast extract 1%, agar 1.5%, add the wine to be brewed to 100%; add 4% alcohol to the medium under sterile conditions , will be diluted to 10ˉ 4 ~10ˉ 5 Divide 1 mL of double concentration of acetic acid bacteria into 0.1 mL and drop it on the culture medium, send it to a 30°C incubator for cultivation, after 5 days of cultivation, acetic acid bacteria colonies appear, select the single colony with the largest diameter, ...
Embodiment 2
[0037] The difference with embodiment 1 is:
[0038] 3) Preparation of double-layer spray tower packing: the packing can be used: crushed grape branches, rough wood tips, wood shavings, bagasse, etc., after washing and boiling for 20 minutes, filter off the boiling water, boil again, filter off and boil Water, after drying, add 10% volume percentage 2) The seed liquid obtained in step 2 is mixed with the filler (the base of the percentage of seed liquid is the total capacity of the filler), and then filled into the double-layer spray tower;
[0039] In the present invention, the inner wall of the cement pool structure can also be used for anti-acid treatment, and the double-layer spray tower 12 is moved to the top of the fermentation tank 18, so that the pump 17 can be omitted, and the wine mash can flow into the fermentation tank 18. In practice The 30 air compressor can not be used, but it will prolong the fermentation time. It can be determined whether to use the 30 air com...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention provides grape vinegar brewed by using saccharomycetes and a preparation method thereof. The grape vinegar is prepared from raw material grape wine and acetic acid bacteria seed liquid. The preparation method comprises the following steps: culturing the acetic acid bacteria seed liquid with Pichia pastoris; mixing the seed liquid with a filling material and then filling into a double-layer spraying tower; and pasteurizing, insulating heat, cooling, processing in the double-layer spraying tower, fermenting and sterilizing so as to obtain a finished product. The invention relates to a production method and device for producing the grape wine into the grape vinegar by using Pichia pastoris. In the whole brewing process, no additive is needed; the produced grape vinegar is high-quality grape vinegar which maintains the original nutrition value of grape and also has pure and mild mouth feel and high acetic acid content (the content of total acid) up to 6%; and production process is simple, sanitary condition is good, productive labor intensity is low, and product quality is high.
Description
technical field [0001] The invention relates to the technical field of food, in particular to grape vinegar brewed with yeast and a preparation method thereof. Background technique [0002] The existing vinegar production methods can be classified into four categories: 1. submerged fermentation method; 2. solid-film dripping fermentation method; 3. standing fermentation method; 4. solid-state fermentation method. [0003] 1. Submerged fermentation method: put the wine mash into a sealed fermenter, inoculate the acetic acid bacteria, start stirring, and automatically inhale air to stir. Therefore, the standing method of surface fermentation can improve the production capacity per unit area and realize fast brewing. Obvious advantages, high degree of mechanization, but the mixed contact of mash and air bubbles in the tank will easily lose the good wine aroma in the mash, and unnecessary oxidation reaction will also produce bad smell, so it is difficult to brew high-quality vin...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more