Nitrogen source compensation method for reducing major higher alcohol content of yellow wine

A compensation method and higher alcohol technology, applied in the field of nitrogen source compensation, can solve problems such as complex fermentation systems

Inactive Publication Date: 2015-11-18
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the complexity of rice wine fermentation system, what kind of assimilable ni

Method used

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  • Nitrogen source compensation method for reducing major higher alcohol content of yellow wine
  • Nitrogen source compensation method for reducing major higher alcohol content of yellow wine
  • Nitrogen source compensation method for reducing major higher alcohol content of yellow wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Example 1: Effect of leucine on the content of main higher alcohols in rice wine

[0028] (1) Rice soaking: soak the glutinous rice in water for no more than 24 hours;

[0029] (2) Steamed rice: Rinse the soaked glutinous rice and cook until soft and rotten without white heart;

[0030] (3) Put into the tank: After cooling the steamed glutinous rice, transfer it to the brewing tank, add water and mix according to the ratio of 1:3 to water.

[0031] (4) Nitrogen source compensation: add leucine to the brewing tank according to the addition amount of 150mg / L;

[0032] (5) Fermentation: add a certain amount of yeast culture liquid and wheat koji, mix well, pre-ferment at 28°C-30°C, and post-ferment at 16°C.

[0033] (6) Detection of higher alcohols: detection of higher alcohols in rice wine by headspace solid-phase microextraction combined with GC-MS;

[0034] (7) After the fermentation is over, check the alcohol content in rice wine with reference to the method for det...

Embodiment 2

[0036] Embodiment 2: The influence of valine on the main higher alcohol content of yellow rice wine

[0037] (1) soaking rice: soaking glutinous rice in water;

[0038] (2) Steamed rice: Rinse the soaked glutinous rice and cook until soft and rotten without white heart;

[0039] (3) Put into the tank: After cooling the steamed glutinous rice, transfer it to the brewing tank, add water and mix well.

[0040] (4) Nitrogen source compensation: add valine to the brewing tank according to the addition amount of 150mg / L;

[0041] (5) Fermentation: add a certain amount of yeast culture liquid and wheat koji, mix well, pre-ferment at 28°C-30°C, and post-ferment at 16°C.

[0042] (6) Detection of higher alcohols: detection of higher alcohols in rice wine by headspace solid-phase microextraction combined with GC-MS;

[0043] (7) After the fermentation is over, check the alcohol content in rice wine with reference to the method for detecting the alcohol content of wine in the national...

Embodiment 3

[0045] Example 3: Effect of glutamic acid on the main higher alcohol content of yellow rice wine

[0046] (1) Rice soaking: soak the glutinous rice in water for no more than 24 hours;

[0047] (2) Steamed rice: Rinse the soaked glutinous rice and cook until soft and rotten without white heart;

[0048] (3) Put into the tank: After cooling the steamed glutinous rice, transfer it to the brewing tank, add water and mix according to the ratio of 1:3 to water.

[0049] (4) Nitrogen source compensation: add glutamic acid to the brewing tank according to the addition amount of 150mg / L;

[0050] (5) Fermentation: add a certain amount of yeast culture liquid and wheat koji, mix well, pre-ferment at 28°C-30°C, and post-ferment at 16°C.

[0051] (6) Detection of higher alcohols: detection of higher alcohols in rice wine by headspace solid-phase microextraction combined with GC-MS;

[0052] (7) After the fermentation is over, check the alcohol content in rice wine with reference to the...

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PUM

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Abstract

The invention discloses a nitrogen source compensation method for reducing the major higher alcohol content of yellow wine, and belongs to the technical field of wine brewing. By starting from the aspects of assimilation amino acid type selection, addition control and the like, the invention provides the nitrogen source compensation method for reducing the major higher alcohol content of the yellow wine and an optimum addition amount on the basis of a conventional yellow wine brewing process. When the addition of glutamic acid is 200mg/L, the content of isobutyl alcohol in the yellow wine obtained by the method is reduced by 9.8 percent; the content of isoamylol in the yellow wine obtained by the method is reduced by 15.4 percent; and the content of beta-phenethyl alcohol in the yellow wine obtained by the method is reduced by 16.7 percent. The method provides the scientific basis for the high-quality yellow wine brewing.

Description

technical field [0001] The invention relates to a nitrogen source compensation method for reducing the main higher alcohol content of yellow rice wine, belonging to the technical field of wine brewing. Background technique [0002] Yellow rice wine is a unique fermented wine in my country, and higher alcohol is its main flavor substance. In terms of toxicology, higher alcohol is not regarded as a serious hazard, but its paralysis effect on the nervous system of the brain is much higher than that of ethanol. When the concentration of higher alcohol in the human blood exceeds a certain amount, dizziness, dizziness, etc. will occur. The feeling of swelling, commonly known as "upper head". Therefore, it is of great significance to control the content of higher alcohols in rice wine to produce high-quality rice wine. [0003] There are two pathways for the formation of higher alcohols: the Ehrilich pathway associated with amino acid catabolism and the biosynthetic pathway (Harr...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 毛健黄桂东刘惠徐珊珊傅祖康孙国昌
Owner JIANGNAN UNIV
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