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Application of candida utilis to loquat wine making and making method for loquat wine

A technology for producing Candida utilis and loquat wine, which is applied in the field of winemaking industry, can solve problems such as complicated process operation, and achieve the effects of strong technical implementation, improved taste and soft taste.

Inactive Publication Date: 2012-08-29
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the process of reducing acid by secondary fermentation of pure S. pombe is cumbersome.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Beat the fresh fruit, add vitamin C in a ratio of 0.2 mg / ml, and add 6% sulfurous acid until the fruit juice contains 60 mg / ml total SO2, and adjust the sugar content. Put the activated Saccharomyces cerevisiae into fruit juice, ferment at 25°C until the residual sugar is 3.6g / L, the alcohol content is 10.5% (V / V), the total acid is 9.5g / L, of which malic acid is 4.6g / L, filter Get the wine base. Insert activated Candida utilis into the wine base, ferment at 21°C for 5 days, and filter to obtain loquat original wine, wherein the total acid is 7.3g / L, and the malic acid is 2.9g / L.

Embodiment 2

[0025] After thawing the frozen fruit, beat it, add vitamin C at a ratio of 0.3mg / ml, and add 6% sulfurous acid until the fruit juice contains 60mg / ml total SO2, and adjust the sugar content. Put the activated Saccharomyces cerevisiae into fruit juice, ferment at 23°C until the residual sugar is 3.1g / L, the alcohol content is 11% (V / V), the total acid is 8.9g / L, of which malic acid is 4.3g / L, filter Get the wine base. Insert activated Candida utilis into the wine base, ferment at 23°C for 4 days, and filter to obtain loquat original wine, wherein the total acid is 7.0g / L, and the malic acid is 2.8g / L.

Embodiment 3

[0027] Add vitamin C to the low-temperature preserved loquat puree at a ratio of 0.3 mg / ml, and add 6% sulfurous acid until the fruit juice contains 60 mg / ml total SO2 to adjust the sugar content. Put the activated Saccharomyces cerevisiae into fruit juice, ferment at 22°C until the residual sugar is 2.9g / L, the alcohol content is 11.8% (V / V), the total acid is 9.3g / L, of which malic acid is 4.4g / L, filter Get the wine base. Insert activated Candida utilis into the wine base, ferment at 18°C ​​for 6 days, and filter to obtain loquat original wine, wherein the total acid is 7.5g / L, and the malic acid is 2.5g / L.

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PUM

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Abstract

The invention discloses application of candida utilis to loquat wine making and also discloses a making method for the loquat wine. The method comprises the conventional steps of pretreating raw materials, performing enzymolysis and fermenting and further comprises the step of inoculating the candida utilis in the fermenting step, wherein in the fermenting step, the inoculation quantity of the candida utilis is 105 to 106 cfu / ml. The invention has the benefits that the candida utilis solves the problem of weak acid-reducing ability of the wine-making yeast and consumes malic acid with stimulating mouthfeel; the candida utilis increases the content of lactic acid and the like in the loquat wine and has soft mouthfeel; and the candida utilis increases the content and the type of ester in the loquat wine, improves the flavor and accelerating the ageing progress of the loquat wine. The method provided by the invention is high in technology implantation performance and simple and convenient in industrialized operation, shortens the ageing period of the loquat wine and improves mouthfeel, color and fragrance.

Description

technical field [0001] The invention belongs to the brewing industry, and relates to a brewing process of loquat wine, in particular to the application of reducing acidity and increasing aroma in the brewing of yeast loquat wine. Background technique [0002] Loquat (loquat) belongs to Rosaceae (Rosaceae) Apple subfamily (Maloideae) Loquat (Eriobotrya), and its cultivars all belong to common loquat (Eriobotrya japonica Lindl), originating in China. my country is a big country in loquat cultivation and production. Loquat is rich in carbohydrates, amino acids, carotene, flavonoids, organic acids, vitamins and various mineral elements. Loquat is rich in nutrition, moistens the lungs, cools the lungs, and promotes digestion. It is a traditional good fruit. The deep processing of loquat fruit has a certain history. At present, the main varieties are canned loquat in syrup, in addition to fruit juice, jam, and fruit tea. At the same time, as a fruit variety for fruit wine proce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865C12R1/72
Inventor 黄鹭强张怡张丽萍郭泽镔曾绍校田玉庭郑宝东
Owner FUJIAN AGRI & FORESTRY UNIV
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