Yeast for pear wine brewing, preparation method and fermentation completion judgment method
A technology for Saccharomyces cerevisiae and yeast, which is applied in the field of use method and fermentation completion judgment, purification, pear wild yeast and its separation, can solve the problems of impure aroma and flavor of pear fruit, difficulty in realizing standardized production, and affecting the accuracy of judgment, etc. To achieve the effect of complete and complete fermentation, obvious hanging cup, and improved wine yield
Inactive Publication Date: 2016-11-02
官波 +1
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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.
Application Domain
FungiMicrobiological testing/measurement +2
Technology Topic
Pear juiceFlavor +13
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