Method for screening citrus fruit wine brewing saccharomycetes and method for producing citrus fruit wine

A technology of fruit wine brewing and production methods, applied in the field of bioengineering, can solve problems such as shortage, unstable product flavor, precipitation, etc.

Inactive Publication Date: 2013-04-17
HUBEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] 1. There is a lack of special fermentation strains. At present, most of the yeasts used in the production of fruit wine are wine yeasts. This kind of yeast is developed according to the characteristics of the wine production process, and the effect is not good in the production of other fruit wines.
Lack of high-quality citrus wine yeasts on the market
[0006] 2. The flavor of the product

Method used

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  • Method for screening citrus fruit wine brewing saccharomycetes and method for producing citrus fruit wine
  • Method for screening citrus fruit wine brewing saccharomycetes and method for producing citrus fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Example 1 : Isolation, purification and cultivation of yeast ZGJ-1 for high-quality fruit wine

[0034] 1. Peel wild tangerines, squeeze the juice, and put them in bottles. At a suitable temperature, the juice of tangerines can be fermented by itself, and the wine body emits fruity aroma, but the quality is unstable, and the wine has a light sour taste. It is preliminarily determined that there is Saccharomyces cerevisiae in wild tangerine.

[0035]2. Spread the yeast on a petri dish containing sterilized bean sprouts juice solid medium on a sterile operating table, and put it into a 28°C incubator for cultivation. After 3 days, it was found that in addition to yeast, there was also a small amount of mold in the culture medium. Pick the yeast and inoculate it on the reconstituted fresh medium. After culturing for 3 days, repeat the above steps until a pure yeast strain is isolated. The colony on the medium is milky white, the yeast grows well, is relatively moist,...

Embodiment 2

[0036] Example 2: Using yeast ZGJ-1 (CCTCC No: 2012472) to brew citrus fruit wine

[0037] 1. Raw material processing: 10kg of fresh citrus with high maturity and no rot is selected as raw material. Cleaning→peeling and splitting→steaming in a steamer for 3~5 minutes to passivate the enzymes in the citrus→pulp into pulp with a juicer→filter with sterilized double-layer gauze in a sterilized fermenter→get citrus pulp . Measure the total sugar content of the juice and record the result.

[0038] 2. Pectinase treatment: measure the original pH of the citrus pulp, add 0.2% pectinase, and let it stand for clarification at 50°C for 4 hours. After the clarification is complete, take the supernatant and adjust the sugar content of the citrus pulp to 20%. If reached, add white sugar to adjust.

[0039] 3. Main fermentation: In the sterilized fermentation bottle, add 5-10% (optimum 7%) of the yeast ZGJ-1 of the present invention, add potassium metabisulfite at a ratio of 60-80mg / L,...

Embodiment 3

[0041] Embodiment 3: Determination of the amount of pectinase added during citrus fruit wine brewing

[0042] 1. Choose fresh citrus with high maturity and no rot as raw material; clean → peel and split → steam in a steamer for 3-5 minutes, passivate the enzymes in citrus → use a juicer to make pulp → use sterilized citrus Double-layer gauze filter in a fermentation bottle → get citrus pulp. Measure the total sugar content of the juice and record the result.

[0043] 2. Pectinase treatment: measure the original pH of the citrus pulp, pack in sterilized fermentation bottles and number them, and add 0.1%, 0.2%, 0.3% and 0.4% pectinase respectively. Put the fermentation bottle in a 50°C incubator and let it stand for clarification for 4 hours, then take the supernatant and measure the light transmittance at a wavelength of 610nm, and record the results. The higher the light transmittance, the higher the clarity of the juice. Known from Table 1: adding 0.2% pectinase, the lig...

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Abstract

The invention provides a citrus fruit wine brewing saccharomycete with a conservation number of CCTCCNO: 2012472, and a production method of using the saccharomycetes to brew high-quality citrus fruit wine. The method comprises the following steps: raw material processing, juice clarifying, pectolase processing, fermentation seed preparation, primary fermenting, filtering and slag removing to obtain a raw wine liquid, fermenting at the 2 DEG C, and storing for 2 months to get the finished product of the citrus fruit wine. The citrus fruit wine has a straw colour, is clear, transparent and glossy, has pure and unique aroma of citrus fruit, has refreshing and delicate taste, is full-bodied and harmonic, has lingering finish and also has the typical characteristics of the citrus fruit wine. According to the invention, the way to wealth for fruit grower is opened in the aspect of deep processing of citrus.

Description

technical field [0001] The invention relates to screening of high-quality citrus fruit wine brewing yeast and a method for producing citrus fruit wine, belonging to the field of bioengineering. Background technique [0002] my country is the largest fruit producer in the world, but the fruit deep processing industry has been very weak. Fruit wine is a low-alcohol drink made from fruit through fermentation. It is rich in sugar, organic acids, esters and multivitamins, and rich in SOD, which can enhance immune function. The main component in fruit juice is sugar, and yeast is fermented with sugar as a substrate to produce alcohol and a certain amount of aroma substances. Therefore, the yeast variety is one of the key factors in brewing fruit wine. The quality of the yeast character directly affects the taste and flavor of the brewed fruit wine, and determines the quality of the fruit wine. [0003] There are many kinds of fruit wine, among which the wine brewed from grapes i...

Claims

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Application Information

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IPC IPC(8): C12N1/18C12G3/02C12R1/865
Inventor 彭宇孙美玲杨艳燕杨登想杨烨刘芳柴静
Owner HUBEI UNIV
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