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Blueberry wine composite fermentation aid and method of using same

A fermentation aid and compound fermentation technology, applied in the field of compound fermentation aid formulation for blueberry wine, can solve the problems of difficult control, incomplete fermentation, stagnation, etc.

Active Publication Date: 2016-11-23
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing bibliographical reports about the brewing of blueberry fruit wine, but present brewing process also has some problems, wherein topmost problem is exactly that fermentation process is difficult to control, fermentation is slow, fermentation speed is slow, fermentation time is long, fermentation is incomplete, easily produces stagnation, interruption phenomenon

Method used

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  • Blueberry wine composite fermentation aid and method of using same
  • Blueberry wine composite fermentation aid and method of using same
  • Blueberry wine composite fermentation aid and method of using same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Take 8g of inorganic nitrogen source (ammonium bisulfite 4g, ammonium nitrate 4g), vitamin B 1 1g, 1g of inorganic salt (0.5g of magnesium sulfate, 0.25g of zinc sulfate, 0.25g of calcium chloride), and mix well to obtain 10g of fermentation aid package A.

[0047] Get organic nitrogen source 6g (arginine 2g, proline 2g, glutamic acid 1g, threonine 1g), 95% pure inulin 1.5g, key nutrient 1g (ergosterol 0.5g, oleanolic acid 0.5g ), vitamin 1g (thiamine 0.332g, nicotinic acid 0.167g, pantothenic acid 0.167g, biotin 0.167g, folic acid 0.167g), yeast skin 0.5g, mix well to get fermentation aid package B 10g.

[0048] Take 50L of blueberry juice, add 3.75kg of sucrose to make the sugar content 230g / L, and inoculate Saccharomyces cerevisiae DV 10 25g, after fermentation at 25°C for 8 hours, add 4g of fermentation aid package A, stir evenly, and perform an open pouring time of 30min; continue to ferment at 25°C for 40h, add fermentation aid package B 5g, stir evenly, And c...

Embodiment 2

[0059] Take 180g of inorganic nitrogen source (ammonium bisulfite 60g, ammonium nitrate 120g), vitamin B 1 10g, inorganic salt 10g (magnesium sulfate 4g, zinc sulfate 4g, calcium chloride 2g), mix uniformly to obtain fermentation aid package A 200g.

[0060] Take 350g of organic nitrogen source (150g of arginine, 100g of proline, 50g of glutamic acid, 50g of threonine), 50g of 95% pure inulin, 75g of key nutrients (50g of ergosterol, 25g of oleanolic acid), vitamin 25g (5g of thiamine, 5g of nicotinic acid, 5g of pantothenic acid, 5g of biotin, 5g of folic acid), 15g of yeast skin, and mix well to obtain 515g of fermentation aid package B.

[0061] Take 2 tons of blueberry juice, add 160kg of sucrose to make the sugar content 225g / L, and inoculate Saccharomyces cerevisiae DV 10 800g, after fermenting at 28°C for 10 hours, add 200g of fermentation aid package A, stir evenly, and perform an open pouring time of 40 minutes; continue to ferment at 28°C for 36 hours, add 250g of...

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Abstract

The invention discloses a blueberry wine composite fermentation aid and a method of using the same. The composite fermentation aid is composed of fermentation aid pack A and fermentation aid pack B; the fermentation aid pack A is composed of 80-90 parts of an inorganic nitrogen source, 5-10 parts of vitamins and 5-10 parts of inorganic salts; the fermentation aid pack B is composed of 60-70 parts of an organic nitrogen source, 10-15 parts of inulin, 10-15 parts of key nutrients, 5-10 parts of vitamins and 3-5 parts of yeast hulls; the composite fermentation aid is added in separate three parts for use, the fermentation aid pack A is added upon fermentation startup, and the fermentation aid pack B is added in two separate parts; the fermentation aid can promote growth and breeding of yeast, enhance bacterial metabolism, shorten fermentation time, ensure complete and perfect fermentation and greatly improve blueberry wine fermentation quality and sensory quality.

Description

technical field [0001] The invention relates to a compound fermentation aid, in particular to a blueberry wine compound fermentation aid formula and a use method thereof. Background technique [0002] Blueberry scientific name Vaccinium, belongs to the Rhododendronaceae Vaccinium plant, is a perennial green leaf or evergreen shrub, and the fruit is blue berry. In addition to conventional sugar, acid and Vc, blueberry fruit is also rich in polyphenols, vitamins, SOD, arbutin, protein, dietary fiber and various mineral elements. These substances have high nutritional value and medicinal properties It can not only prevent various diseases but also enhance human health. In particular, the content of anthocyanins, vitamins, proteins, and amino acids is several times or even dozens of times that of ordinary fruits. Anthocyanins have anti-oxidation and anti-aging effects, and are known as the number one antioxidant for humans. The nutritional and health functions of blueberries a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 李亚辉周剑忠马艳弘王英张宏志
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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