Method for reducing organic acid content of fruit wine

An organic acid and fruit wine technology, which is applied in the direction of microorganism-based methods, wine preparation, alcoholic beverage preparation, etc., can solve the problem of undiscovered fungal hyphae, etc., and achieve the effect of reducing organic acids

Inactive Publication Date: 2014-11-19
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, in our current research literature and patents, we have not found any reports on the use of fungal mycelium to reduce acidity in fruit wine and fruit juices.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Mushroom hyphae or spores were inoculated into liquid medium (starch 10g / L, sucrose 20g / L, peptone 0.5g / L, K 2 HPO 4 0.5g / L,V B1 0.001g / L, pH 5-6), temperature 28°C, aerated culture for 3-4 days. The hyphae balls were obtained by filtration, washed twice with sterile water, and stored at 4°C until use. The pre-fermentation of navel orange fruit wine is over, and the reducing sugar is lower than 4g / L. When pouring wine, add 30% (W / V) shiitake mushroom mycelium to the wine storage tank, keep the wine temperature at 15-25°C, and stir once a day. After 2-3 days, the citric acid content of the wine sample decreased from 12.0% to 7.5%. Lower the temperature of the wine to 10-15°C, and pour the wine again after standing for 3 days. After 30 days of post-fermentation, the acidity and alcohol content of the wine sample were 6.32% (W / V) and 13.55% (V / V) respectively. The flavor was normal, and there was no bad smell caused by the mushroom hyphae.

Embodiment 2

[0028] Aspergillus oryzae spores were inoculated with Cha's liquid medium (sodium nitrate 3g / L, dipotassium hydrogen phosphate 1g / L, magnesium sulfate (MgSO4 7H2O) 0.5g / L, potassium chloride 0.5g / L, ferrous sulfate 0.01g / L L, sucrose 30g / L), temperature 28°C, aerated culture for 2-3 days, filter to obtain mycelial balls, wash twice with sterile water, and store at 4°C until use. The pre-fermentation of navel orange fruit wine is over, and the reducing sugar is lower than 4g / L. When pouring wine, add 30% (W / V) Aspergillus oryzae mycelia to the wine storage tank, keep the wine temperature at 15-25°C, and stir once a day. After 2-3 days, the citric acid content of the wine sample decreased from 12.0% to 7.0%. Lower the temperature of the wine to 10-15°C, and pour the wine again after standing for 3 days. After 30 days of post-fermentation, the acidity and alcohol content of the wine sample were 7.30% (W / V) and 13.0% (V / V) respectively, and the flavor was normal.

Embodiment 3

[0030]Monascus spores were inoculated into liquid medium: 70.0 g / L soluble starch, 25.0 g / L peptone, 1.0 g / L MgSO4 7H2O, cultured aerobically for 72 hours until mycelium flourished, collected mycelium balls by filtration, and used Bacterial water washing 2 times. After the pre-fermentation period of plum fruit wine, the reducing sugar was lower than 4g / L. When pouring wine, add 20% (W / V) Monascus mycelium into the wine storage tank, store the wine at 25°C, stir once a day, and start to stand for several days after three days, and pour the wine again after precipitation. Post-fermentation for 30 days. The acidity (calculated by malic acid) of the wine sample decreased from 14.2% to 8.3%, the alcohol content was basically unchanged, and the flavor was normal.

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Abstract

The invention discloses a method for reducing organic acid content of a fruit wine by adopting fungal hyphae. The method comprises the following steps: adding the fungal hyphae in a vegetative growth stage into the fruit wine in a production process, standing under the condition that the wine temperature is kept at 10-30 DEG C, and intermittently stirring so as to achieve the aim of reducing organic acid. The method disclosed by the invention can be used for reducing the specific organic acid content of the fruit wine by adopting the absorption, decomposition and transformation capacities of the fungal hyphae on the premise that the edible safety is ensured and the flavor can not be influenced, and can achieve a significant effect on reducing the organic acid.

Description

technical field [0001] The invention relates to a method for reducing the content of main organic acids in a fruit wine production process, belonging to the technical field of food and beverage processing. [0002] Background technique [0003] Fruit wine contains a lot of organic acids, mainly citric acid, malic acid and tartaric acid. Some fruit wines have a high content of organic acids, which is not conducive to the flavor and style of fruit wine products. Sometimes market preferences require that the content of certain organic acids be minimized, such as citric acid. According to the requirements of GB 15037 -2006 "Wine", the titration acid of sweet wine and aromatized wine is required to be 5.0-8.0g / L (calculated by tartaric acid, the same below). The acidity of grape, cranberry, seabuckthorn and other raw materials for winemaking is generally between 12.0 and 20.0g / L, so acid reduction treatment is usually required. [0004] The states of organic acids are differe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/10C12G3/02C12R1/69C12R1/685C12R1/645
Inventor 镇达陈茂彬方尚玲张玉
Owner HUBEI UNIV OF TECH
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