Ester-producing yeast and method for producing acetic ether and alcohol by using same

A technology of ester-producing yeast and fermentation medium, applied in the preparation of alcoholic beverages, fungi, etc., can solve the problems of backward technology and difficulty in increasing the content of aroma components in wine, and achieve low production investment, full-bodied wine, and high profitability high effect

Active Publication Date: 2012-07-11
广东省九江酒厂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the state is adjusting the policy of the liquor industry, strictly prohibiting the addition of aroma components to the finished wine to enrich the body of the wine, and encouraging wineries to increase the aroma components of the wine body through the regulation of the fermentation process. Small koji and raw material wine brewing enterprises, due to backward technology, it is difficult to increase the content of aroma components in wine during fermentation

Method used

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  • Ester-producing yeast and method for producing acetic ether and alcohol by using same
  • Ester-producing yeast and method for producing acetic ether and alcohol by using same
  • Ester-producing yeast and method for producing acetic ether and alcohol by using same

Examples

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Effect test

Embodiment 1

[0029] Utilize ester-producing yeast JJJC-2 to ferment and produce ethyl acetate and alcohol, the steps are as follows:

[0030] 1) Incline strain: inoculate the ester-producing yeast JJJC-2 strain on the wort solid slope with a total sugar content of 60g / L, culture it at 28°C for 48 hours, and store it in a refrigerator at 4°C;

[0031] 2) Liquid strain: After activating the preserved ester-producing yeast JJJC-2 slant strain, a ring of cells was placed in an Erlenmeyer flask containing 100 milliliters of wort liquid medium with a total sugar content of 120 g / L. Stirring and culturing at 30°C for 20 hours, it is a liquid strain;

[0032] 3) First-level liquid seed cultivation: put the liquid bacteria into a triangular flask containing 200 ml of rice starch saccharification solution with a total sugar content of 120 g / L according to the inoculum amount of 5%, and culture it under stirring at 30°C for 18 hours , to obtain a first-level liquid seed culture;

[0033] 4) Seconda...

Embodiment 2

[0042] Utilize ester-producing yeast JJJC-2 to ferment and produce ethyl acetate and alcohol, the steps are as follows:

[0043] 1) The slant JJJC-2 was cultured at 30°C for 36 hours, and stored in a 4°C refrigerator;

[0044] 2) Liquid strain: After activating the preserved ester-producing yeast JJJC-2 slant strain, a ring of cells was placed in an Erlenmeyer flask containing 100 ml of wort liquid medium with a total sugar content of 160 g / L. Stirring and culturing at 30°C for 20 hours, it is a liquid strain;

[0045] 3) First-level liquid seed culture: put the liquid bacteria into a triangular flask containing 200 ml of rice starch saccharification solution with a total sugar content of 160 g / L according to the inoculum amount of 10%, and culture it under stirring at 30°C for 20 hours , to obtain a first-level liquid seed culture;

[0046] 4) Secondary liquid seed culture: the primary seed culture solution was inserted into a 300 liter rice starch saccharification liquid see...

Embodiment 3

[0056] Utilize ester-producing yeast JJJC-2 to ferment and produce ethyl acetate and alcohol, the steps are as follows:

[0057] 1) Incline strain: inoculate the ester-producing yeast JJJC-2 strain on the wort solid slope with a total sugar content of 20g / L, culture it at 25°C for 30 hours, and store it in a 4°C refrigerator;

[0058] 2) Liquid strain: After activating the preserved ester-producing yeast JJJC-2 slant strain, a ring of cells was placed in an Erlenmeyer flask containing 100 milliliters of wort liquid medium with a total sugar content of 80 g / L. Stir and cultivate at 25°C for 16 hours to obtain liquid strains;

[0059] 3) Level 1 liquid seed culture: put the liquid bacteria into a triangular flask containing 200 ml of barley starch saccharification solution with a total sugar content of 80 g / L according to an 8% inoculum size, and culture it under stirring at 25°C for 16 hours , to obtain a first-level liquid seed culture;

[0060] 4) Secondary liquid seed cult...

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Abstract

The invention discloses ester-producing yeast and a method for producing acetic ether and alcohol simultaneously by using the same. An obtained white liquor has outstanding and comfortable ester flavor and more plump liquor body. A white liquor flavor-improving and yield-increasing process with a simple process and low cost is provided, and the quality and yield of the product white liquor are higher than those of a daily produced white liquor.

Description

technical field [0001] The invention relates to the field of microbial fermentation, in particular to an ester-producing yeast and a method for producing ethyl acetate and alcohol. Background technique [0002] At present, the state adjusts the liquor industry policy, strictly prohibits the addition of aroma components to the finished wine to enrich the body of the wine, and encourages wineries to increase the aroma components of the wine body through the regulation of the fermentation process. Small koji and raw material wine brewing enterprises, due to backward technology, it is difficult to increase the content of aroma components in wine during fermentation. [0003] The content of aroma and taste substances in Xiaoqu rice wine is less, the taste is weak, and the fullness and aroma are insufficient compared with solid-state fermented wine; biotechnology methods are used to increase the content of total esters, total acids, and β-phenylethanol in vegetarian wine. It can ...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12G3/02C12G3/12C12H6/02
Inventor 吴雪梅何松贵余剑霞
Owner 广东省九江酒厂有限公司
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