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Method for increasing ester-aroma substances in Fen-flavor liquor by utilizing liquor tailing

A technology of light-flavored liquor with medium ester aroma, which is applied in the field of liquor brewing, can solve the problems of insufficient acetic acid content and low ethyl acetate content affecting the aroma of the wine, and achieve the effect of improving ester aroma substances and simple and effective process

Active Publication Date: 2013-03-20
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that the content of acetic acid in the fermented grains of the existing Fen-flavor liquor is insufficient, resulting in the low content of ethyl acetate in the Fen-flavor liquor and affecting the aroma of the wine. material method

Method used

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  • Method for increasing ester-aroma substances in Fen-flavor liquor by utilizing liquor tailing
  • Method for increasing ester-aroma substances in Fen-flavor liquor by utilizing liquor tailing
  • Method for increasing ester-aroma substances in Fen-flavor liquor by utilizing liquor tailing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] One, the preparation of wine tail acetic acid fermentation broth:

[0023] (1) Seed cultivation: Inoculate Acetobacter pasteurianus into the seed medium, and cultivate at 30° C., 180 r / min for 24 hours. The seed medium is glucose 20g, yeast extract 15g, 25% vol wine tail 100mL, add water to 1000mL;

[0024] (2) Fermentation culture: the seed solution obtained in step (1) is inserted into the fermentation medium according to the inoculum amount of 10%, and cultivated at 30°C and 180r / min for 5-7 days to obtain the wine tail acetic acid fermentation liquid. The fermentation medium is 20g of glucose, 15g of yeast extract, 240mL of 25% vol wine tail, and add water to 1000mL.

[0025] 2. Application of wine tail acetic acid fermentation liquid in the production of Fen-flavor liquor:

[0026] (1) Sorghum crushing: choose sorghum with uniform particles, plump, less shells, and high starch content. When crushing, each grain of sorghum is crushed into 4, 6, and 8 petals. The w...

Embodiment 2

[0033] Embodiment 2: the influence of alcohol concentration on acetic acid content in the culture medium

[0034] Insert the activated Acetobacter pasteurian into the seed medium, and cultivate it at 30°C and 180r / min for 24h, then insert the seed liquid into the fermentation medium according to the inoculation amount of 10%, and adjust the amount of wine tail added (per 1000mL fermentation culture Add 25% vol wine tail 160, 200, 240, 280, 320mL respectively) to make alcohol concentration respectively 4%, 5%, 6%, 7%, 8% vol, in 30 ℃, 180r / min cultivate 5 days ( All the other unlisted conditions and processes can refer to above-mentioned embodiment 1), measure the content of acetic acid in the wine tail acetic acid fermented liquid after fermentation finishes, experimental result is as follows figure 1 shown. From figure 1 It can be seen from the figure that when the alcohol concentration in the fermentation medium is 6% vol, the acetic acid content is the highest, which is 4...

Embodiment 3

[0035] Embodiment 3: the comparison of the consumption of different wine tail acetic acid fermentation broth

[0036] Weigh the crushed sorghum, moisten the grits at high temperature, steam the material, add a measure of water, and after cooling, add 10% Daqu and wine tail acetic acid fermentation broth. , 2.4, 3.0, 3.6mg acetic acid / g unstrained spirits, mix evenly and then ferment in ceramic vats. It is fermented in ceramic vats, and after the fermentation is over, it is distilled to obtain Erslag wine. The experimental results are shown in Table 1, Table 2 and Table 3.

[0037] Table 1 Physicochemical data of slag wine

[0038]

[0039] Note: The control is the group without adding wine tail acetic acid fermentation broth; all wine samples are the average value of three repetitions.

[0040] Table 2 Physicochemical data of Erslag wine

[0041]

[0042] Note: The control is the group without adding wine tail acetic acid fermentation broth; all wine samples are the ...

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Abstract

The invention, which relates to the field of liquor brewage, provides a method for increasing ester-aroma substances in Fen-flavor liquor by utilizing liquor tailing. The method adopts the liquor tailing as a main component for culture medium, cultures acetobacter pasteurianus to obtain liquor tailing acetic acid fermentation broth, and then mixes the liquor tailing acetic acid fermentation broth and hard liquor-making yeast into fermented grain, and after fermentation and distillation, liquor with high ester-aroma substance content is obtained. A result indicates that after a certain amount of liquor tailing acetic acid fermentation broth is added into the fermented grain, the content of acetic acid in the liquor can be increased by 49.86 to 161.02 percent and the content of ethyl acetate can be increased by 38.05 to 85.43 percent. The technique is simple and effective, and not only solves the problem on how to utilize liquor tailing, but also increases the ester-aroma substances in the liquor.

Description

technical field [0001] The invention belongs to the field of liquor brewing, and in particular relates to the application of wine tail acetic acid fermentation liquor to the production of Fen-flavor liquor to increase the content of acetic acid, a precursor for ester synthesis, so that more ester-flavor substances can be produced during liquor fermentation. Background technique [0002] Liquor is a unique traditional beverage in my country. It has a production history of thousands of years in China. The koji wine produced by Chinese working people using solid-state fermentation technology is mellow and beautiful, each with its own characteristics. Some sauces have outstanding, elegant and delicate aromas, some have rich cellar aromas and are sweet and sweet, and some have mellow aromas that are clear but not light, and are loved by people from all over the world. In particular, the Fen-flavor liquor is produced all over my country with a wide range of sources and a large out...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/02
Inventor 肖冬光杜丽平郭学武王文阳
Owner TIANJIN UNIV OF SCI & TECH
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