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
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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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