Method for reducing acidity of wild Kiwi berry wine using Oenococcus oeni

A technology of Oenococcus oeni and kiwi fruit, which is applied in the field of biological acid reduction, can solve the problems of isolation of Oenococcus oeni and few reports of acid reduction, and achieve the effects of simple and feasible acid reduction process, improved flavor, and reduced sour feeling

Inactive Publication Date: 2013-07-24
HENAN UNIV OF SCI & TECH
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AI Technical Summary

Problems solved by technology

Domestic research on Oenococcus oeni mainly focuses on the isolation, culture characteristics and malic acid-lactic acid ferme

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Under facultative anaerobic conditions, the concentration of bacteria preserved in glycerol was 1.5×10 8 The cfu / mL solution of Oenococcus oeni glycerol was inoculated into the tomato juice medium according to the volume fraction of 10%, according to its composition (g / L): yeast extract 1.0, peptone 20, glucose 14, malic acid 0.05, Tween-80 1.0, diammonium citrate 1.0, MgSO 4 ·7H 2 O 0.1, MnSO 4 ·H 2 O 0.001, cysteine ​​hydrochloride 0.01, tomato juice 25% (v / v% volume fraction), cultured at pH 3.6 and temperature 20°C for 48 hours, and finally obtained O. oeni with a concentration of 2.1×10 8 cfu / mL of Oenococcus oeni solution.

Embodiment 2

[0020] Under facultative anaerobic conditions, the bacterial concentration was 2.0×10 8 The cfu / mL Oenococcus oeni glycerol solution was inoculated into the tomato juice medium at an inoculum volume fraction of 10%, and the medium composition was (g / L): yeast extract 1.0, peptone 20, glucose 14, malic acid 0.05 , Tween-80 1.0, Diammonium Citrate 1.0, MgSO 4 ·7H 2 O 0.1, MnSO 4 ·H 2 O 0.001, cysteine ​​hydrochloride 0.01, and tomato juice containing v / v% volume fraction 25%, cultivated at pH 3.4 and temperature 24°C for 52 hours, and the concentration of Oenococcus oeni was obtained at 2.8×10 8 cfu / mL of Oenococcus oeni solution.

Embodiment 3

[0022] Under facultative anaerobic conditions, the bacterial concentration was 1.5×10 8 The cfu / mL Oenococcus oeni glycerol solution was inoculated into the tomato juice medium at an inoculum volume fraction of 10%, and the medium composition was (g / L): yeast extract 1.0, peptone 20, glucose 14, malic acid 0.05 , Tween-80 1.0, Diammonium Citrate 1.0, MgSO 4 ·7H 2 O 0.1, MnSO 4 ·H 2 O 0.001, cysteine ​​hydrochloride 0.01, tomato juice 25 (v / v% volume fraction), cultured at pH 3.7 and temperature 22°C for 54 hours, the concentration of Oenococcus oeni was obtained at 2.4×10 8 cfu / mL of Oenococcus oeni solution.

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Abstract

The invention provides a method for reducing acidity of wild Kiwi berry wine using Oenococcus oeni, and in the facultative anaerobic condition, the Oenococcus oeni 6066 glycerin bacteria liquid is inoculated to a tomato juice medium, after culture at 20-24 DEG C. with pH 3.4-3.8 for 42-54 hours, a bacteria liquid whose bacterium concentration is about 2.5x108 cfu/mL is obtained. The alcohol content is adjusted to 10-14% volume fraction with pH 3.4-3.6, and 35-45 mg/kg sulfur dioxide is added, and according to 8-10% of bacteria liquid by volume is inoculated into the Kiwi berry wine, and after malic acid-lactic acid fermentation, reladling, centrifugal clarification, disinfection and loading operation, the low-acidity wild Kiwi berry wine is prepared. The product wine prepared by the method has the advantages of reduced acerbic feeling and increased pure fragrance; the product wine is in yellow and green color with clear transparency and mellow mouthfeel, and has typical Kiwi berry fragrance, and the deacidification process is simple and feasible and is suitable for industrial production.

Description

technical field [0001] The invention relates to a biological acid reduction technology, in particular to a method for reducing the acidity of wild kiwifruit wine by using Oenococcus oeni. Background technique [0002] The acids in wild kiwi fruit wine are mainly organic acids, and the organic acids derived from the fruit mainly include tartaric acid, malic acid, and citric acid. Organic acid is one of the important flavor substances in wild kiwifruit wine, which plays an important role in the sensory quality of wild kiwifruit wine. An appropriate amount of organic acid can make wild kiwifruit wine mellow and refreshing, balance the bitterness in the wine, and inhibit bacterial activity. However, too high organic acid content will cause the wine to taste too sour, the wine body will be rough, and it will be difficult to drink, and the wine will often lose its luster and become cloudy. Therefore, the acid content in the fruit is too high, which is one of the restrictive facto...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/01
Inventor 何佳赵启美原江锋张占洋郭军旗张硕果张敏
Owner HENAN UNIV OF SCI & TECH
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