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Wine making multi-bacteria functional bacterial liquid, and production method and application thereof

A production method and technology of functional bacteria, applied in the field of multi-microfunctional bacterial liquid for brewing, can solve the problems of poor wine quality, small variety and quantity, etc., and achieve the effect of good adaptability

Inactive Publication Date: 2017-02-22
HUBEI ZHIJIANG LIQUOR INDUSTRY CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the relatively small number and types of beneficial microorganisms in the newly built brewing workshop, the wine quality is relatively poor

Method used

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  • Wine making multi-bacteria functional bacterial liquid, and production method and application thereof
  • Wine making multi-bacteria functional bacterial liquid, and production method and application thereof
  • Wine making multi-bacteria functional bacterial liquid, and production method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] (1) Isolation and purification of caproic acid bacteria

[0046] Weigh the selected high-quality old pit mud, use aseptic operation, add it to the liquid culture medium (Pasteur culture medium without agar), cultivate it under vacuum conditions for 7 days, select the test tubes that produce gas early and produce more gas, and use 15 % of the inoculum was re-enriched and cultured in the same way.

[0047] Heat-treat the selected test tube in a 90°C water bath for 12 minutes, absorb 1 mL of caproic acid bacteria solution, and dilute to 10 by 10-fold dilution method. -6 , take the last three dilutions, use the plate separation method, separate several times under aseptic conditions in Pasteur medium (plus agar), until the colony shape is consistent, check the strains with robust cell shape under the microscope, and select the strains with high hexanoic acid production strain.

[0048] A total of 2 strains were isolated from Zhijiang Laojiao Mud. The morphological charact...

Embodiment 2

[0080] Analyze the influence of the components of the brewing multi-microfunctional bacterial liquid of the present invention on the flavor substances of the brewed liquor. The comparison schemes of different multi-microfunctional bacterial liquid components are shown in Table 6. Components 1-5 are used for fermentation respectively, and the liquor base wine obtained is trace The composition analysis is shown in Table 7.

[0081] Table 6 Comparison scheme of components of brewing multi-microfunctional bacterial liquid of the present invention (ratio by weight and number)

[0082]

[0083]

[0084] Note: The concentration of caproic acid bacteria in the caproic acid bacteria culture solution is 2.0*107-3.5*10 7 individual / mL.

[0085] Table 7 Analysis data of wine sample under the comparison of multi-microfunctional bacterial liquid components (mg / 100mL)

[0086]

[0087] As can be seen from Table 7, using the component 2 in Table 6, the multi-microfunctional bacteri...

Embodiment 3

[0089] The present invention adopts the method of series steaming to enhance aroma, and analyzes the influence factors of winemaking natural by-product components on the production of liquor flavor substances in the wine-making multi-microfunctional bacterial liquid. The comparison schemes of different multi-microfunctional bacterial liquid components are shown in Table 8. Components 6-12 were fermented, and the analysis of the trace components of the liquor base liquor obtained is shown in Table 9.

[0090] Table 8 Analysis table of influencing factors of multi-microfunctional bacterial liquid components on string steaming and aromatherapy

[0091]

[0092] Table 9 Analysis data of multi-microfunctional bacterial liquid components on the influence factors of string steaming and aroma extraction process (mg / 100mL)

[0093]

[0094]

[0095] As can be seen from Table 9, when component 8 lacks caproic acid bacteria functional bacteria, the content of ethyl caproate, the...

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Abstract

The invention relates to the field of brewage, particularly a wine making multi-bacteria functional bacterial liquid, and a production method and application thereof. The bacterial liquid comprises the following components in parts by weight: 12-20 parts of aged pit mud, 20-30 parts of caproic acid bacterium culture fluid, 250-300 parts of boiling water, 12-20 parts of moderate-temperature yeast powder, 15-25 parts of fresh mash, 0.5-1.5 parts of sodium acetate, 70-90 parts of yellow water, 0.2-0.8 part of yeast extract and 15-25 parts of feint. The production method comprises the following steps: sequentially adding the aged pit mud, caproic acid bacterium culture fluid and boiling water, uniformly mixing, adding the moderate-temperature yeast powder, fresh mash, sodium acetate, yellow water and yeast extract, and finally, adding the feint. The bacterial liquid can be used for new pit aging, flavoring by steaming and pit fermentation. The production of the functional bacterial liquid fully utilizes the aged pit mud, vinasse, yellow water, feint and other natural wine making byproducts, so that the wine has abundant varieties and quantities of beneficial bacteria; and the functional bacterial liquid can comprehensively enhance the compatibility of the mouthfeel of the Luzhou-flavor wine body in the production application process.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a brewing multi-microfunctional bacterial liquid and its production method and application. Background technique [0002] With the application of modern microbial technology in the liquor industry, the isolation and identification of microorganisms in the mud of a century-old pit was found to be rich in various anaerobic microorganisms such as caproic acid bacteria, butyric acid bacteria, and methane bacteria. A variety of enzymes secreted bring rich aroma components to the liquor during the fermentation process, which is the key factor in the formation of the flavor of Luzhou-flavor liquor. However, in the newly built winemaking workshop, due to the relatively small number and types of beneficial microorganisms for winemaking, the wine quality is relatively poor. Therefore, the production and application of wine-making multi-microfunctional bacterial liquid plays an important role in rap...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 刘前生李净徐军罗惠波
Owner HUBEI ZHIJIANG LIQUOR INDUSTRY CO LTD
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