A method of brewing wine using polymicrobial liquid

A multi-microbe and bacterial solution technology, applied in the field of wine making, can solve the problems of unsatisfactory microbial screening and enrichment, achieve the effects of saving manpower input, simple operation, and improving the quality of base wine

Active Publication Date: 2017-09-15
JIANGSU YANGHE BREWERY JOINT STOCK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the limited population and quantity of microorganisms under natural conditions, as well as the limitations of regions and production processes, the screening and enrichment of microorganisms in the production process cannot meet our needs for the production of some special liquors, such as flavored wines and special base wines with outstanding flavors. Wait

Method used

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  • A method of brewing wine using polymicrobial liquid
  • A method of brewing wine using polymicrobial liquid
  • A method of brewing wine using polymicrobial liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1 produces polymicrobial bacterial liquid according to the following steps

[0019] (1) The multi-microbial bacterial liquid is obtained by mixing the bacterial mixed bacterial liquid and the yeast mixed bacterial liquid at a mass ratio of 3:1;

[0020] (2) Wherein the thalline concentration of the bacteria in the mixed bacterial solution of the bacteria is 1×10 9 / ml, containing Bacillus subtilis CCTCC AB 130007, Bacillus subtilis CCTCC AB130018, Bacillus licheniformis CCTCC AB 91060, Bacillus circulans CCTCC AB207850, each of which The mass ratio between the bacterial solutions is 3:2:1:1. The mixed bacterial liquid of bacteria is obtained by inoculating various pure-bred bacteria into beef extract peptone liquid culture medium with a pH value of 7.2, using a numerically controlled fermenter for 24 hours at 37°C, and then amplifying and culturing step by step according to 10% inoculum size and then mixing them;

[0021] (3) Wherein the thalline concentrat...

Embodiment 2

[0023] Example 2 Using polymicrobial liquid to brew liquor

[0024] (1) When the grain feeding amount is 1000kg, mix 50L of multi-microbial bacteria liquid and grain unstrained spirits evenly, control grain unstrained spirits moisture to 50%, temperature 30 ℃, accumulate grain unstrained spirits into trapezoidal long heap;

[0025] (2) The accumulation temperature will gradually increase. When the accumulation is 40-45 hours and the temperature reaches above 45°C, ventilate and invert the pile to cool down and reduce the temperature to 30°C;

[0026] (3) Use 20L of multi-microbial bacteria liquid again to mix with grain unstrained spirits at 30°C, and enter the tank for fermentation;

[0027] (4) Other processes not involved are the same as the original brewing process.

[0028] From figure 1 , the data in Tables 1 and 2 can be seen: the use of multi-microbial bacterial liquid technology can significantly improve the upgrading rate of wine production, and the wine production...

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Abstract

The invention discloses a method for making wine by applying a multi-microorganism bacterial solution, and belongs to the technical field of wine making. The method comprises the following steps: mixing bacteria with a yeast mixed bacterial solution in proportion to produce the multi-microorganism bacterial solution; applying the multi-microorganism bacterial solution to a stacking stage and a pit fermentation stage of wine-making production. According to the method disclosed by the invention, the multi-microorganism bacterial solution is used to produce flavoring liquor and special basic liquor, so that the quality of the flavoring liquor and the special basic liquor is improved, the production cost is reduced, the production efficiency is improved, foundation is laid for continuously improving the quality of the liquor of the company, and conditions are created for further making a soft-taste liquor style.

Description

technical field [0001] The invention relates to a method for brewing wine using multi-microbial liquid, and belongs to the technical field of wine making. Background technique [0002] Differences in microbial populations in the natural environment and in the production process are important factors for the formation of differences in taste, aroma and style of liquor. However, due to the limited population and quantity of microorganisms under natural conditions, as well as the limitations of regions and production processes, the screening and enrichment of microorganisms in the production process cannot meet our needs for the production of some special liquors, such as flavored wines and special base wines with outstanding flavors. Wait. Contents of the invention [0003] The purpose of the present invention is to provide a method for brewing wine using multi-microbial bacteria liquid, to produce flavored wine and special base wine with outstanding flavor, and to provide ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/125C12R1/09C12R1/10C12R1/645C12R1/865C12R1/78
CPCC12G3/02
Inventor 王耀周新虎陈翔李浩王永伟张聪芝
Owner JIANGSU YANGHE BREWERY JOINT STOCK
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