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A method for producing light-flavor high-ester seasoning wine

A seasoning wine and fragrance type technology, applied in the field of wine making, can solve the problems of insufficient total ester content, insufficient synthetic precursors, complicated process, etc.

Active Publication Date: 2018-01-12
天津酿源生物科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, in the production process of Fen-flavor liquor seasoning wine, there are generally disadvantages such as complex process, long fermentation time, low liquor yield, the main aromatic ethyl acetate is not prominent, and the total ester content cannot meet the requirements of high-ester seasoning wine. The main reasons are: It is the starter (or strain) with weak ester-producing ability and insufficient synthetic precursors

Method used

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  • A method for producing light-flavor high-ester seasoning wine
  • A method for producing light-flavor high-ester seasoning wine
  • A method for producing light-flavor high-ester seasoning wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1: the test result of different fermentation cycles

[0031] 1. Raw material crushing

[0032] 2.0kg of high-quality sorghum, crushed, of which more than 60% should pass through a 20-mesh sieve.

[0033] 2. Moisturizer

[0034] Mix the sorghum powder with 1200mL of warm water at 83°C, put it into the moistening tank, and moisten the material in a 40°C incubator for about 20 hours, during which the central temperature of the material is maintained at 42-46°C.

[0035] 3. Steamed material

[0036] Add 400g of steamed rice husk to the moistened material, mix well, put it in a retort steamer, and steam for 1 hour after circular steaming.

[0037] 4. Culture

[0038] When the steamed material cools down to about 30°C, add 30g of compound enzyme preparation, 300mL of Saccharomyces cerevisiae culture solution with high yield of ester and low yield of higher alcohol, mix well, stack and cultivate for about 24 hours, and control the cultivation temperature at 25-3...

Embodiment 2

[0045] Embodiment 2: the test result of different blending proportions

[0046] 1. Raw material crushing

[0047] 2.0kg of high-quality sorghum, crushed, of which more than 60% should pass through a 20-mesh sieve.

[0048] 2. Moisturizer

[0049] Mix the sorghum powder with 1200mL of warm water at 83°C, put it into the moistening tank, and moisten the material in a 40°C incubator for about 20 hours, during which the central temperature of the material is maintained at 42-46°C.

[0050] 3. Steamed material

[0051] Add 400g of steamed rice husk to the moistened material, mix well, put it in a retort steamer, and steam for 1 hour after circular steaming.

[0052] 4. Culture

[0053] When the steamed material cools down to about 30°C, add 30g of compound enzyme preparation, 300mL of Saccharomyces cerevisiae culture solution with high yield of ester and low yield of higher alcohol, mix well, stack and cultivate for about 24 hours, and control the cultivation temperature at 25-...

Embodiment 3

[0060] Embodiment 3: high-ester flavored wine steaming test

[0061] 1. Raw material crushing

[0062] 2.0kg of high-quality sorghum, crushed, of which more than 60% should pass through a 20-mesh sieve.

[0063] 2. Moisturizer

[0064] Mix the sorghum powder with 1200mL, 83°C warm water, put it into the moistening tank, and moisten the material in a 40°C incubator for 20 hours, during which the temperature of the center of the material is maintained at 42-46°C.

[0065] 3. Steamed material

[0066] Add 400g of steamed rice husk to the moistened material, mix well, put it in a retort steamer, and steam for 1 hour after circular steaming.

[0067] 4. Culture

[0068] When the steamed material cools down to 30°C, add 30g of compound enzyme preparation, 300mL of culture medium of Saccharomyces cerevisiae with high yield of ester and low yield of higher alcohol, mix well, stack and cultivate for about 24 hours, during which the temperature of the culture is controlled at 25-35°...

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Abstract

The invention discloses a method for producing light-flavored high-ester seasoning wine, which includes crushing raw materials, moistening materials, steaming materials, cultivating bacteria, fermenting with distilled grains, and distilling. At 27-35°C, add compound enzyme preparation 12-18g / kg material, high-yielding ester and low-yielding higher alcohol Saccharomyces cerevisiae culture solution 20-40mL / kg wet material, mix well, stack and cultivate for 20-28 hours, turn over to control the culture The temperature is between 25-35°C. The seasoning wine produced not only has a high yield of raw materials, but also has a total ester content of more than 6.0g / L, of which the ethyl acetate content is more than 4.0g / L, so as to highlight the main aroma of the fragrant high-ester seasoning wine.

Description

Technical field: [0001] The invention discloses a method for producing light-flavor high-ester seasoning wine, which belongs to the technical field of wine making. Background technique [0002] Flavored wine is a wine with outstanding characteristics in taste, smell or chromatographic skeleton. The higher the content of skeleton components in seasoned wine, the greater its flavoring effect. In the blending process of liquor, the function of seasoning wine is mainly to add various known and unknown trace ingredients, which can coordinate, set off the ester aroma and balance, and buffer the taste, and can improve the quality and price of the basic wine. achieve better results. [0003] Fen-flavor liquor occupies an important position in my country's liquor market, and is loved by people for its pure fragrance, mellow sweetness, softness, natural coordination, and refreshing aftertaste. Modern research shows that the main aroma of Fen-flavor liquor is mainly ethyl acetate, su...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 肖楠郭凯凯
Owner 天津酿源生物科技发展有限公司