Kudzu root/Beibinghong amur grape fermented wine and preparation method thereof
A technology for fermenting wine and grapes, which is applied in the field of pueraria lobata red mountain grape fermented wine and its preparation. It can solve the problems of acidic taste, affecting the taste, and strong taste of kudzu root, so as to achieve good vigor and fermentation ability, long storage time and good reproduction. powerful effect
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Embodiment 1
[0028] The preparation method of kudzu root north ice red mountain grape fermented wine is as follows:
[0029] 1) Use a fruit juice press to crush and destem the fully mature Arctic Red Mountain grapes and squeeze the juice to obtain Arctic Red Mountain grape pulp 2L, for subsequent use; and use Aspergillus sweetpotato strains that do not produce toxins to strengthen subculture on PDA medium, Then transfer under aseptic conditions to the Erlenmeyer flask that packs into 500ml pre-sterilized Arctic Red Mountain grape pulp and cultivate and activate to obtain the mold slurry, which is for subsequent use;
[0030] 2) Take another 500ml of Arctic Red Mountain grape pulp, put it in an autoclave and sterilize it at 120°C for 20 minutes, and when the temperature is naturally cooled to 30°C, use a circular inoculation needle to pick out the pulp that is already at room temperature in the ultra-clean workbench. Put the Angel brand active dry yeast strain for 2-3 hours, transfer it int...
Embodiment 2
[0037] The preparation method of kudzu root north ice red mountain grape fermented wine is as follows:
[0038] 1) Use a fruit juice press to crush and destem the fully mature Arctic Red Mountain grapes and squeeze the juice to obtain 2L of Arctic Red Mountain grape pulp. 2 SO 3 and adopt the Aspergillus sweetpotato strain 3324 that does not produce toxins to strengthen the subculture on the PDA medium, cultivate it on the PDA medium for 5 days under the condition of 28 ° C until the colonies are covered with the medium plane, and then transfer under aseptic conditions Put it into a 1000ml Erlenmeyer flask filled with 500ml Arctic Red Mountain grape pulp which was pre-sterilized at 120°C for 20 minutes, and cultivate and activate it to obtain a mold slurry. Cultivate at 30-35°C for 3 days and set aside. The quality of 3324 sweet potato Aspergillus species inoculated and cultivated is 500ml 5% of the mass of Arctic Red Mountain grape pulp;
[0039] 2) Take another 500ml of Ar...
Embodiment 3
[0046] The preparation method of kudzu root north ice red mountain grape fermented wine is as follows:
[0047] 1) Use a fruit juice press to crush and destem the fully mature Arctic Red Mountain grapes and squeeze the juice to obtain 2L of Arctic Red Mountain grape pulp. 2 SO 3 ; And adopt the Aspergillus sweetpotato strain 3324 that does not produce toxin to strengthen the subculture on the PDA medium, cultivate 6d on the PDA medium under the condition of 30 ℃ until the bacterium colony is covered with the medium plane, then transfer under aseptic conditions Put it into a 1000ml Erlenmeyer flask filled with 500ml Arctic Red Mountain grape pulp that was pre-sterilized at 125°C for 25min, and cultivate and activate it to obtain a mold slurry, cultivate it at 30-35°C for 2 days, and set it aside. 10% of the mass of Arctic Red Mountain grape pulp;
[0048]2) Take another 500ml of Arctic Red Mountain grape pulp, put it in an autoclave and sterilize it at 125°C for 25 minutes, a...
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