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Production method of EA (Ester Aroma) flavoring liquor

A production method and seasoning wine technology, which is applied in the field of wine making, can solve the problems of not finding the production of seasoning wine, etc., and achieve the effect of full taste, harmonious aroma and reduced difficulty

Active Publication Date: 2013-04-03
SICHUAN JIANNANCHUN GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

From the current situation and development of related technologies at home and abroad, there is no report on the production of flavored wine by using the functional strains of high ethyl acetate production

Method used

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  • Production method of EA (Ester Aroma) flavoring liquor
  • Production method of EA (Ester Aroma) flavoring liquor
  • Production method of EA (Ester Aroma) flavoring liquor

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0050] Specifically, the preparation method of the grain saccharification liquid includes the following steps: pulverize the grain raw materials to a fineness that can pass through a 20-mesh sieve (that is, the sieve 20 holes / cm 3 The content of fine powder in) accounts for 70-80% of the total grain; mix with water, the mass ratio of grain raw material to water is 1:4~1:5, adjust the pH to 5.0-7.0; add heat-resistant α-amylase to liquefy; The liquefaction is finished after adding the dilute standard solution and it does not turn blue; adjust the pH to 4.0-5.0, add saccharification enzyme for saccharification so that the glucose value reaches more than 95%, and the saccharification solution is obtained.

[0051] Specifically, the preparation method of the grain saccharification liquid includes the following steps: pulverize the grain raw materials, the pulverization fineness is such that the content of the fine powder that can pass through a 20-mesh sieve accounts for 70-80% of the ...

Embodiment 1

[0087] Example 1 Natural selection

[0088] The following strains are all functional strains with high ethyl acetate production obtained from the separation and purification of koji and fermented grains of Jiannanchun Group Company. The specific process is as follows:

[0089] ①Sample collection:

[0090] Koji samples were collected for Luzhou-flavor Daqu with a storage period of 3 months, and 10 half pieces of Koji bricks (different storage rooms) were selected and crushed and mixed to obtain a comprehensive sample of Koji. The fineness of crushing is through 20 mesh sieve (ie sieve 20 holes / cm 3 ) The fine powder content accounts for 75% of the total amount of Qu medicine.

[0091] The middle and upper layer of high-quality mother glutinous grains (outcoming pit grains) are selected for the glutinous rice, and five points, namely the four corners and the central part of the glutinous rice, are taken, and each point is mixed with 200g as a sample of the glutinous rice. Randomly sel...

Embodiment 2

[0094] Example 2 Production performance test

[0095] The following parameters of the wort liquid medium used are: sugar content 12 (brix content, symbol: °Bx), diluted 4 times concentrated hydrochloric acid to adjust the pH to 3.4.

[0096] Preparation of bacterial suspension: Dip a sterile cotton swab with a little distilled water and let the cotton swab soak. Gently turn the cotton swab on the purified colony so that the cotton head is covered with bacteria. Quickly insert the cotton swab covered with bacteria into the turbidimetric tube containing 20 mL of sterile water. Rotate the cotton swab to disperse the bacteria in the sterile water, from the inside to the outside, from slow to fast, and pull out the cotton swab. Put the bacterial suspension on a vortex shaker and shake it well, then insert it into the cell concentration meter. Continue to use this method or add sterile water to adjust the concentration of each bacterial suspension to 10 6 Pieces / mL.

[0097] Fermentati...

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Abstract

The invention relates to a production method of EA (Ester Aroma) flavoring liquor, which belongs to the technical field of wine making. The production method aims at solving the technical problems of low ester production amount, low aroma quality and high bending difficulty existing in the traditional production method for the aroma flavoring liquor. The technical scheme for solving the technical problem is the production method for the EA flavoring liquor. According to the production method, Pichia anomala JNC-EA002CGMCC No.5955 is fermented and distilled for producing the EA flavoring liquor. The production method has the advantages of short fermentation period and higher ester production amount.

Description

Technical field [0001] The invention relates to a production method of EA flavored flavored wine, belonging to the technical field of wine making. Background technique [0002] High-end liquor is very popular among consumers, but with high quality and low quantity, its price has increased year by year. A large number of lower-grade liquors need to be blended with flavored wines with a higher content of aroma and taste substances, so as to achieve a higher quality level and meet the corresponding quality standards. [0003] Liquor flavoring is refined processing on the basis of basic wine, which is a meticulous work. Although the amount of flavored wine is small, the effect is significant. After acceptance, the qualified wine becomes the basic wine after blending, which is close to the product standard. But there are still shortcomings, you can use seasoning to keep the product stable and improve. Therefore, the role of flavored wine in the flavoring process is particularly impor...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/84
Inventor 谢义贵唐胜春石永凌
Owner SICHUAN JIANNANCHUN GRP CO LTD
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