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Low yield fusel oil yeast and application thereof to lowing of content of fusel oil in Xiaoqu raw wine

A technology of fusel oil and yeast, applied in the preparation of alcoholic beverages, methods based on microorganisms, microorganisms, etc., can solve problems such as ineffectiveness, limitations, and poor batch stability of solid-state fermentation

Active Publication Date: 2014-01-15
JING BRAND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, due to the poor batch stability of solid-state fermentation, the physical and chemical indicators of each batch of grain are inconsistent, and the temperature change has a great impact on fermentation, which leads to limited application of the conclusions obtained in the experiment, and the effect is not obvious

Method used

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  • Low yield fusel oil yeast and application thereof to lowing of content of fusel oil in Xiaoqu raw wine

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] ①Preparation of seed koji and rice koji juice medium

[0037] Soak the early indica rice for 8-10 hours, grind the pulp, add early indica rice flour and rice bran passed through a 20-mesh sieve into the rice slurry, wherein the weight ratio of early indica rice: early indica rice flour: rice bran is 63:35:2; after stirring evenly , inoculated with Rhizopus anchiae, the inoculum amount is 3.0%-3.5% of the total weight of early indica rice, rice flour and rice bran; then knead into a cake-shaped slab with a diameter of 6-7 cm by hand, and arrange the slab on a wooden table in the cultivation room. On the box, the distance between the blanks is about 2-3 cm, and the bamboo mats are covered; the temperature of the cultivation room is controlled at 30-32°C, and when the temperature of the blanks rises to 35°C, the bamboo mats are removed; continue to cultivate until the blanks are finished. The temperature drops to 25-28°C, and then it is dried at 35°C; this koji is the se...

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Abstract

The invention discloses low yield fusel oil yeast. According to the invention, the classification and the name of the low yield fusel oil yeast are Saccharomyces cerevisiae Y19, the low yield fusel oil yeast is preserved in the China typical model cultivation center, the preservation date is march 19, 2013, and the preservation number is CCTCC NO.M2013091; the low yield fusel oil yeast is used for manufacturing the aromatic Xiaoqu raw wine, and compared with a conventional fermentation method, the content of the fusel oil is lowered by 24.7%; the manufactured aromatic Xiaoqu raw wine has pure aroma, typical style, harmonious aroma and clear aftertaste, tastes spongy and sweet, and is fresh; a person can not get dunk after drinking the wine.

Description

technical field [0001] The invention relates to a biological material, which belongs to the technical field of bioengineering, in particular to a low-yield fusel oil yeast and its application in reducing the fusel oil content of Xiaoqu Yuanjiu. Background technique [0002] Most of the existing liquors with different fragrances and different alcohols in the market are blended and blended with raw wine produced by traditional solid-state fermentation. Therefore, to control the content of fusel oil in liquor, it is necessary to control the fusel alcohol content Oil content to start with. Fusel oil refers to monovalent alcohols other than ethanol having three or more carbon chains. These alcohols include n-propanol, isobutanol, n-butanol, sec-butanol, pentanol, isoamyl alcohol, active pentanol, n-hexanol, B-phenylethanol, etc., which are a class of trace substances in raw wine. They are also a class of high-boiling mixtures with a characteristic, strong, pungent odour. A...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12G3/02C12R1/865C12R1/845
Inventor 李锐利杨强杨生智李燕群唐洁夏金阳
Owner JING BRAND
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