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Method for processing cider wine containing more ester

A technology of substance content and processing method, which is applied in the field of cider processing, can solve problems such as insufficient ester aroma, achieve the effects of retaining aroma, increasing ester aroma, and improving quality

Active Publication Date: 2013-12-04
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

To solve the problem of insufficient ester aroma in existing cider

Method used

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  • Method for processing cider wine containing more ester
  • Method for processing cider wine containing more ester
  • Method for processing cider wine containing more ester

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Utilize Saccharomyces cerevisiae CICC1750 (preserved in China Industrial Microorganism Culture Collection Management Center) to ferment and produce cider, the steps are as follows:

[0056] (1) Activation culture of strains: take the strains preserved on the slant and carry out streak culture on the YPD plate medium, the culture temperature is 24-30°C, and the culture time is 24h;

[0057] (2) Liquid culture: pick two rings of yeast strains that have been activated for 24 hours and inoculate them into YPD liquid medium. The culture conditions are: 24-30°C, 24 hours, 120rpm;

[0058](3) Cultivation of fermented seed liquid: absorb the seed liquid cultivated in YPD liquid medium and add it into a 500ml Erlenmeyer flask containing 400ml apple juice for expansion to obtain fermented seed liquid. The culture conditions are: 24-30°C, 24h, 120rpm, the soluble solids content of the apple juice used in this embodiment is 20~22 °;

[0059] (4) Fermentation of cider: put 400ml ap...

Embodiment 2

[0062] Utilize Saccharomyces cerevisiae CICC1845 (preserved in China Industrial Microorganism Strain Preservation Management Center) to ferment and produce cider, the steps are as follows:

[0063] (1) Activation culture of strains: take the strains preserved on the slant and carry out streak culture on the YPD plate medium, the culture temperature is 24-30°C, and the culture time is 24h;

[0064] (2) Liquid culture: pick two rings of yeast strains activated for 24 hours and inoculate them into YPD liquid medium, the culture conditions are: 24-30°C, 24h, 120rpm;

[0065] (3) Cultivation of fermented seed liquid: absorb the seed liquid cultivated in YPD liquid medium and add it into a 500ml Erlenmeyer flask containing 400ml apple juice for expansion to obtain fermented seed liquid. The culture conditions are: 24-30°C, 24h, 120rpm; the soluble solid content of the apple juice used in this embodiment is 22-24. ;

[0066] (4) Fermentation of cider: put 400ml of apple juice in a ...

Embodiment 3

[0069] Utilize Saccharomyces cerevisiae WLS21 strain to ferment and produce cider; The steps are as follows:

[0070] (1) Activation culture of strains: take the strains preserved on the slant and carry out streak culture on the YPD plate medium, the culture temperature is 24-30°C, and the culture time is 24h;

[0071] (2) Liquid culture: pick two rings of yeast strains activated for 24 hours and inoculate them into YPD liquid medium, the culture conditions are: 24-30°C, 24h, 120rpm;

[0072] (3) Fermented seed liquid culture: absorb the seed liquid cultivated in the YPD liquid medium and add it to a 500ml Erlenmeyer flask equipped with 400ml apple juice to expand the culture to obtain the fermented seed liquid. The culture conditions are: 24-30°C, 24h, 120rpm; the soluble solids content of the apple juice used in this embodiment is 23-25. ;

[0073] (4) Fermentation of cider: put 400ml of apple juice in a 500ml conical flask, the added nutrients are leucine 40mg / L, glutamin...

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Abstract

The invention discloses a method for processing cider wine containing more ester. According to the method, the content of ester in the cider wine is increased through adjusting and controlling the variety and content of nutrients in normal apple juice; according to a further study, the content of ester in the cider wine can be effectively increased through adding leucine, glutamine, pyridoxine and zinc chloride to the normal apple juice. Various appropriate nutrients such as amino acids, microelement and vitamins are added to the normal apple juice, so that more precusor substances for fermentation and generating metabolites are provided for saccharomycetes, the cider wine is enabled to accumulate more ester during the fermentation process, ester fragrance is increased, and the quality of the cider wine is improved.

Description

technical field [0001] The invention belongs to the technical field of cider brewing, and relates to cider with high ester content and a processing method for cider with high ester content. Background technique [0002] Aroma is an important index to evaluate the quality of fermented cider, and it is also an important part of the typical style of cider, and it is also one of the main basis for determining the type of cider. The aroma of cider is mainly composed of esters, higher alcohols, lower fatty acids, aldehydes and ketones, etc. Among them, esters play a leading role and have a pleasant aroma similar to fruit and flowers, which has an important positive effect on the aroma of cider. influences. [0003] Although the existing cider brewing process has a short cycle and is easy to control, beneficial volatile substances are easily lost during the process, especially ester substances. The loss makes cider obviously lack ester aroma and affects the quality of cider. Con...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 岳田利叶萌祺袁亚宏
Owner NORTHWEST A & F UNIV
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