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A method of increasing the content of esters in apple brandy

A technology of apple brandy and content, which is applied in the field of wine making, can solve the problems of slow fermentation and insufficient ester substances, and achieve the effects of strong aroma, quality improvement, growth and fermentation rate

Active Publication Date: 2014-08-20
甘肃省农业科学院农产品贮藏加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a method for increasing the ester substances in apple brandy, so as to solve the problems of slow fermentation of apple brandy and insufficient ester substances in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Using Saccharomyces cerevisiae 1023 and 1620 strains (volume ratio 1:1) to ferment and produce apple brandy, the steps are as follows:

[0032] 1. Activation culture of strains: Saccharomyces cerevisiae strains preserved on a slant were streaked on PDA medium for culture at 27°C for 72 hours.

[0033] 2. Liquid culture: the yeast activated for 72 hours was inoculated into PDA liquid medium, and the culture condition was 27° C. for 72 hours.

[0034] 3. Seed solution culture: absorb the seed solution cultivated in the PDA liquid medium and add it to a 1000ml glass bottle containing 800ml apple juice for expansion and cultivation to obtain a fermented seed solution. The culture condition: 27°C, 72h. The soluble solids content of the apple juice used in the present embodiment is 12-14%.

[0035] 4. Fermentation of apple brandy: Add inorganic nitrogen source ammonium chloride 960mg / L and sulfur dioxide content 75mg / L to apple juice, add S. Concentration is 10 6 cfu / mL, ...

Embodiment 2

[0039] Using Saccharomyces cerevisiae 1023 and 1620 strains (volume ratio 1:1) to ferment and produce apple brandy, the steps are as follows:

[0040] 1. Activation culture of strains: take the strains preserved on the slant and carry out streak culture on PDA medium, the culture temperature is 27°C, and the culture time is 72h.

[0041] 2. Liquid culture: the yeast activated for 72 hours was inoculated into PDA liquid medium, and the culture condition was 27° C. for 72 hours.

[0042]3. Seed solution culture: absorb the seed solution cultivated in the PDA liquid medium and add it to a 1000ml glass bottle containing 800ml apple juice for expansion and cultivation to obtain a fermented seed solution. The culture condition: 27°C, 72h. The soluble solids content of the apple juice used in the present embodiment is 13-15%.

[0043] 4. Fermentation of apple brandy: add inorganic nitrogen source ammonium chloride 960mg / L, biotin 1μg / l, sulfur dioxide content 75mg / L to apple juice,...

Embodiment 3

[0047] Using Saccharomyces cerevisiae 1023 and 1620 strains (volume ratio 1:1) to ferment and produce apple brandy, the steps are as follows:

[0048] 1. Activation culture of strains: take the strains preserved on the slant and carry out streak culture on PDA medium, the culture temperature is 27°C, and the culture time is 72h.

[0049] 2. Liquid culture: the yeast activated for 72 hours was inoculated into PDA liquid medium, and the culture condition was 27° C. for 72 hours.

[0050] 3. Seed solution culture: absorb the seed solution cultivated in the PDA liquid medium and add it to a 1000ml glass bottle containing 800ml apple juice for expansion and cultivation to obtain a fermented seed solution. The culture condition: 27°C, 72h. The soluble solids content of the apple juice used in the present embodiment is 13-15%.

[0051] 4. Fermentation of apple brandy: Add 960 mg / L of inorganic nitrogen source ammonium chloride, 10 μg / l of biotin, and 75 mg / L of sulfur dioxide to th...

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PUM

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Abstract

The invention provides a method of increasing the content of esters in apple brandy. The method includes: adding a fermentation seed solution into apple juice, fermenting, distilling, storing, and the like. A nitrogen source and biotin are added into the apple juice before fermentation. The invention also provides apple brandy prepared by the method. The nitrogen source and the biotin are added into the apple juice so as to increase the growth and fermenting speeds of yeast, and therefore the yeast can grow better and produce more nutrient substances of metabolites used for fermentation, and more volatile components especially esters are produced in the fermentation process of the apple brandy, thus improving the quality of the apple brandy. The method is simple in process and practical. Only by addition of a small amount of ammonium chloride and the biotin, the content of the esters in the apple brandy is increased and the apple brandy with rich wine fragrance is obtained.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for increasing the ester content in apple brandy. Background technique [0002] Apple brandy is a new type of fruit liquor made from apple juice. The volatile components of apple brandy are an important index to evaluate its quality, and also an important part of its typical skeleton components. The aroma components in the apple brandy fermentation process are mainly produced by yeast and bacteria through alcohol and malolactic fermentation. Finally, some aroma substances in apple brandy are the enzymes and physicochemical substances produced during storage and aging in oak barrels. produced by the reaction. The volatile components of apple brandy are mainly composed of esters, alcohols, carboxylic acids, aldehydes and ketones, among which esters play an important role and have an important impact on the aroma components of apple brandy. The method of appl...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 曾朝珍康三江张永茂张霁红张海燕张芳
Owner 甘肃省农业科学院农产品贮藏加工研究所
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