Method for improving the content of characteristic aroma component ethyl propionate of special-flavor Chinese spirits

A characteristic technology of ethyl propionate, which is applied in the field of increasing the content of ethyl propionate, a characteristic aroma component of special-flavor liquor, can solve the problems that the content of ethyl propionate needs to be increased, and achieves the reduction of cultivation cost and acid resistance. Good, quality-improving effect

Inactive Publication Date: 2013-08-28
廖昶 +3
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AI Technical Summary

Problems solved by technology

At present, the content of ethyl propionate in the alcohol base of special-flavor liquor needs to be increased

Method used

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  • Method for improving the content of characteristic aroma component ethyl propionate of special-flavor Chinese spirits
  • Method for improving the content of characteristic aroma component ethyl propionate of special-flavor Chinese spirits
  • Method for improving the content of characteristic aroma component ethyl propionate of special-flavor Chinese spirits

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Embodiment Construction

[0009] Select 48 cellars in the brewing workshop of a limited liability company, and divide them into 12 batches of experiments. Each time, 2 experimental cellars are selected and filled with the same amount of propionic acid bacteria solution, and the other 2 are blank control cellars. The volumes of the first to fifth batches are 25kg, 20kg, 15kg, 10kg, and 5kg, and the volumes of the sixth to twelfth batches are 5kg, 10kg, 15kg, 20kg, 25kg, 25kg, and 25kg. Drill 5 holes evenly on the cellar, divide the propionic acid bacteria solution into 5 parts, and pour them into 5 holes respectively. The diameter of each hole is 3.5 cm and the depth is 30 cm. Cellar filling time: the 15th day after the fermented grains are put into the pond for fermentation.

[0010] A represents the first batch of experiments (A1 represents the first experimental cellar, Ack1 represents the blank cellar of the first experiment, A2 represents the second experimental cellar, Ack2 represents the blank ce...

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Abstract

A method for improving the content of a characteristic aroma component ethyl propionate of Te-flavor Chinese spirits. Acid-proof propionibacterium with high yield of propionic acid is applied. After the amplification culture, propionibacterium liquid of volume 0.33%-1% is injected into a pit. The time for pit injection is controlled in the main fermentation period, namely the 15th day after pit opening of spirits sediment and the depth of pit injection is from 20 cm to 30 cm, the diameter of pit injection is 2.5 cm. Seed culture solution of propionibacterium is obtained through culture expansion in the invention. After the main fermentation, propionibacterium liquid is injected into the pit. Results show that the effect is obvious in the increase of content of ethyl propionate in spirit base generated in a pit with added propionibacterium liquid. The content of generated ethyl propionate is more than 2 times that of a blank pit. After tasting and evaluation, the increase in content of ethyl propionate creates a sweeter and softer taste and a more comfortable aroma of spirit base. Not only the quality of Te-flavor Chinese spirits can be improved, but also influences on yield are controlled in a reasonable scope after the pit injection time and the bacteria liquid amount are well controlled.

Description

technical field [0001] The invention relates to a method for increasing the content of ethyl propionate, a characteristic fragrance component of special-flavor liquor, without affecting the yield. Background technique [0002] Ethyl propionate is one of the characteristic aroma components of special-flavor liquor. GB / T 20823-2007 "Special-flavor liquor" stipulates ethyl propionate: excellent grade ≥ 20mg / L, first-class ≥ 15mg / L L. At present, the content of ethyl propionate in the liquor base of special-flavor liquor needs to be increased. Appropriately increasing the content of ethyl propionate in the special-flavor wine base and finished wine is conducive to improving the quality of the finished wine through the identification of national-level wine tasters, mainly in that it can make the aroma of the wine more comfortable and the wine body more mellow and soft. Contents of the invention [0003] The object of the invention is a method for increasing the content of eth...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/01
Inventor 廖昶吴生文刘建文严伟
Owner 廖昶
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