Sugarcane fruit wine and brewing method thereof

A technology of sugarcane and fruit wine, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of insufficient production of fruit wine ester aroma substances, the quality of aroma needs to be improved, and the volatile loss of fruit aroma, etc. Achieve the effects of clarification, solving the problem of loss of aroma substances, and reducing oxidative browning

Active Publication Date: 2013-12-18
GUANGDONG IND TECHN COLLEGE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In China, there are some literatures on the use of sugarcane juice to brew sugarcane liquor (distilled wine), and the mixing of sugarcane juice and other fruit juices to brew fruit wine. The fermentation technology of these literatures is mainly reflected in the single fermentation strain (only Saccharomyces cerevisiae) and high fermentation temperature , default or insufficient aging, the aroma quality of the brewed products needs to be improved
Chinese patent CN102628013 discloses a method of using pure sugarcane juice to produce light-flavored sugarcane fruit wine, but there are still deficiencies, which are mainly reflected in: (1) only a single Saccharomyces cerevisiae is used for the fermentation strain, and the ester aroma substances of fruit wine are insufficiently produced , it is necessary to add oak products to enhance the aroma of fruit wine, which is easy to cover up the fruity aroma; (2) The temperature control during the fermentation process is relatively high (16-22°C), and the inherent fruity aroma of sugarcane is easy to volatilize and lose

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Pretreatment of sugarcane

[0037]The sugarcane is cleaned, squeezed, and solid-liquid separated to obtain the raw sugarcane juice. Take 0.6L sugarcane raw juice (reducing sugar content is 116g / L), adjust its pH value to 3.5 with acetic acid, add 0.12g pectinase preparation (Jining Hemei Biological Engineering Co., Ltd., product specification 20000U / g), keep the temperature at 50 ℃ enzymatic hydrolysis for 90min; the sugarcane juice after enzymolysis enters the XDA-5 macroporous adsorption resin column at a flow rate of 1.0BV / h, collects the effluent from which polyphenols and some pigments have been removed; then adds 44.5g sucrose and 30mL of water, so that the volume and sugar content of the effluent are 0.6L and 180g / L respectively; then, put it into a 2000mL Erlenmeyer flask, sterilize at 121°C for 10min, and cool it for later use.

[0038] (2) Fermentation of sugarcane wine

[0039] The process of expanding yeast culture is as follows: slant → shake flask cu...

Embodiment 2

[0048] (1) Pretreatment of sugarcane

[0049] The sugarcane is cleaned, squeezed, and solid-liquid separated to obtain the raw sugarcane juice. Take 1.8L sugarcane raw juice (reducing sugar content is 122g / L), adjust its pH value to 4.5 with acetic acid, add 0.36g pectinase preparation (Jining Hemei Biological Engineering Co., Ltd., product specification 20000U / g), and keep the temperature at 40 ℃ enzymatic hydrolysis for 90min; the sugarcane juice after enzymolysis enters the S-8 resin column at a flow rate of 2.0BV / h, collects the effluent from which polyphenols and some pigments have been removed; then adds 170g sucrose and 80mL water to the effluent to make The volume and sugar content of the effluent were 1.8L and 200g / L, respectively; then, put it into a 5000mL Erlenmeyer flask, sterilize it at 115°C for 25min, and cool it for later use.

[0050] (2) Fermentation of sugarcane wine

[0051] The process of expanding yeast culture is as follows: slant → shake flask cultur...

Embodiment 3

[0060] (1) Pretreatment of sugarcane

[0061] The sugarcane is cleaned, squeezed, and solid-liquid separated to obtain the raw sugarcane juice. Take 7.0L of sugarcane raw juice (reducing sugar content is 128g / L), adjust its pH value to 4.0 with acetic acid, add 1.05g of pectinase preparation (Jining Hemei Biological Engineering Co., Ltd., product specification 20000U / g), constant temperature 45 ℃ enzymatic hydrolysis for 60min; the sugarcane juice after enzymolysis entered the AB-8 resin column at a flow rate of 1.5BV / h, and collected the effluent from which polyphenols and some pigments were removed; then, 506g sucrose and 190mL water were added to the effluent to make The volume and sugar content of the effluent were 7.0L and 190g / L respectively; then, put it into a 10L fermenter, sterilize at 121°C for 15min, and cool it down for later use.

[0062] (2) Fermentation of sugarcane wine

[0063] The process of expanding yeast culture is as follows: slant → shake flask cultur...

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PUM

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Abstract

The invention discloses a sugarcane fruit wine and a brewing method thereof. The brewing method comprises the following steps of obtaining sugarcane juice by squeezing cleaned sugarcane, adjusting the pH value to 3.5-4.5; adding pectinase to process; adopting macroporous resin to process, and then adjusting the sugar content of the sugarcane juice by using cane sugar; sterilizing and cooling to serve as a fermentation medium; firstly inoculating an ester-producing yeast culture solution in the fermentation medium; still fermenting for 12-24 hours at 25-28 DEG C, and then inoculating in a brewing yeast culture solution; continuing to still ferment for 168-240 hours at 10-14 DEG C; finally, centrifugally separating fermented mash, and removing a yeast body to obtain supernatant of the fermented mash; adding immobilized ester-producing yeast to the supernatant of the fermented mash; ageing for 240-360 DEG C at 6-10 DEG C; finally, centrifugally separating the aged fermented mash, filtering the supernatant liquor by an ultrafiltration membrane, so as to obtain the sugarcane fruit wine which is clear, rich in fragrance, soft in taste, and coordinated in wine flavor and fruit flavor.

Description

technical field [0001] The invention relates to fruit wine, in particular to sugarcane fruit wine and a brewing method thereof, belonging to the technical field of brewing. Background technique [0002] Sugarcane juice is sweet in taste and cold in nature, and has the effects of clearing away heat and promoting body fluid, nourishing and moistening dryness. Sugarcane juice has a unique flavor, rich in sucrose, fructose, glucose and other sugars, and also contains trace elements necessary for human body such as iron, calcium, phosphorus, manganese, zinc, etc. Brewing ingredients. Compared with other fruit raw materials, sugarcane has the advantages of wide sources, abundant and cheap, unique flavor, and sufficient sugar, and is more suitable for brewing fruit wine and fruit vinegar. [0003] Brewing products using sugarcane as raw materials mainly include fuel ethanol and rum. In terms of fermenting fuel ethanol with sugarcane juice, the fermentation technology only pursue...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865C12R1/645
Inventor 邓毛程王瑶李静张远平朱晓立李亿祥
Owner GUANGDONG IND TECHN COLLEGE
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