Yeast for pear wine brewing, preparation method and fermentation completion judgment method

Abstract

The invention relates to a yeast for pear wine brewing, a preparation method and fermentation completion judgment method thereof. The yeast is a wild yeast separated from pome. The preparation method includes: S1: preparing pear juice; S2: conducting proliferation culture; S3: performing selective culture; S4: carrying out purification and proliferation; S5: performing domestication; and S6: conducting screening, and finally, preparing the yeast obtained in S6 into yeast with bran as the carrier so as to be convenient for use. For the yeast brewed pear wine prepared by the method, the fermentation completion judgment method combines chemical judgment with sensory judgment. The pear wine brewed from the yeast prepared by the method provided by the invention has strong and elegant pome flavor, has mellow wine body and obvious wine tears, does not cause dizziness after people drinking, almost has no adverse physiological response, also has high nutritional value, and is beneficial to human health after moderate drinking by people. In addition, the method combining chemical process and sensory attributes is employed to reach the scientific judgment of fermentation completion, so that the fermentation broth can ferment thoroughly, the wine yield is increased, and the pome aroma and fruit wine mellowness can be well retained.

Description

technical field [0001] The present invention relates to a yeast and brewing with it, in particular to a pear wild yeast used for brewing pear wine (especially pear fermented wine and pear brandy) and its separation, purification, use and fermentation completion judging method. Background technique [0002] Common fruit wine yeast is generally used in the fermentation process of pear wine, such as active dry yeast for brewing wine. In addition, there are still many small and medium-sized enterprises or family fruit wine brewing that judge whether the fermentation is complete or not only depends on human senses. The sensory differences of each person's different physical conditions, and the individual differences in sensory organs between people will affect the judgment. Accuracy, it is difficult to achieve standardized production. Contents of the invention [0003] The purpose of the present invention is to provide a kind of yeast specially used in brewing pear wine (pear ...

AI Technical Summary

Problems solved by technology

[0002] Common fruit wine yeast is generally used in the fermentation process of pear wine, such as active dry yeast for wine brewing, which is not specific, which makes the wine body uncoordinated, and the aroma and flavor of pear fruit that pear wine should have is not pure.

In addition, at present, there are still many small and medium-sized enterprises or households that judge whether the fermentation is complete or not in the production of fruit wine only depends on human senses. The sensory differences of each person's different physical conditions, and the individual differences in sensory organs between people will affect the judgment. Accuracy, it is difficult to achieve standardized production

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