Method for comprehensive utilization of high mountain grapes by using accompanying fungi and enzymolysis technology

Abstract

The invention discloses a method for comprehensive utilization of high mountain grapes by using accompanying fungi and an enzymolysis technology. The method comprises the following steps: (1) performing domestication and amplification culture on accompanying fungi 'white ash' of high mountain grape skins in grape skin pressed liquor to obtain a mixed strain for making high mountain grape wine by fermentation; and (2) cleaning high mountain grapes, draining the high mountain grapes, then removing stems for crushing, inoculating the mixed strain, adding sucrose for fermentation at 25-35 DEG C for 5-7 days, then performing filtration when the sugar content of fermentation liquor is less than or equal to 7g / L, drying filter residues in the sun to enable skins to be used as an animal feed, performing enzymolysis after degreasing of seeds, extracting procyanidine, performing fermentation on filtrate until the sugar content is less than or equal to 4g / L, then siphoning wine liquid at upper layer, throwing away a bottom layer yeast paste, and performing fermentation continuously for 15-30 days at 15-30 DEG C to obtain dry red high mountain grape wine. According to the method disclosed by the invention, multiple technologies are effectively integrated together to achieve an optimal comprehensive utilization effect of the high mountain grapes, and according to the method, the market competitiveness is strong, and the application prospect is broad.

Description

technical field

[0001] The invention relates to a method for comprehensively utilizing alpine grapes by using associated bacteria and enzymolysis technology, belonging to the field of agricultural product processing. Background technique

[0002] Alpine Vitis vinifera is a thorny grape species in the East Asian population. It is a powerful vine native to the Xuefeng mountainous area in the south. It is domesticated and selected in the high temperature, humidity and low light ecological environment. The young leaves of alpine grapes are purple-red, and the mature leaves are heart-shaped, large and thick, smooth, dull, with blunt serrated edges. The sugar content of mature alpine grapes is as high as 20%, and the honey aroma is strong. Not only is the fresh food quality good, but the wine quality is also top-notch. It will end the situation that wineries in southern my country cannot make high-end wine due to poor raw material quality. And it will be used as the first choice r...

Examples

Embodiment 1

[0022] (1) Strain collection, domestication and expanded cultivation: crush the freshly collected alpine grape skins and squeeze them, collect the squeezed liquid, add agar to the liquid, heat, dissolve and sterilize it to make 18 test tube slopes For the culture medium, select 18 freshly collected alpine grapes with good growth, gently scrape off the "white ash" on the skin of each grape, and inoculate them on the slant medium respectively, screen the test tube slant medium with good growth, and acclimatize For the 5th generation, the domesticated "white ash" was expanded and cultivated to obtain a mixed strain for fermenting and making alpine wine.

[0023] (2) Ingredients and fermentation: Wash the freshly collected alpine grapes, drain the water, remove the stems and break them, mix them well, add the mixed strains obtained in (1), and ferment them at a temperature of 25-35°C. Add 4.5% sucrose and mix evenly after 12 hours, continue to add 4.5% sucrose and mix evenly after...

Embodiment 2

[0026] (1) Strain collection, domestication and expanded cultivation: crush the freshly collected alpine grape skins and squeeze them, collect the squeezed liquid, add agar to the liquid, heat, dissolve and sterilize to make 4 test tube slopes For the culture medium, select 4 freshly collected alpine grapes with good growth, gently scrape off the "white ash" on the skin of each grape, and inoculate them on the slant medium respectively, screen the test tube slant medium with good growth, and acclimatize In the 4th generation, the domesticated "white ash" was expanded and cultivated to obtain a mixed strain for fermenting and making alpine wine.

[0027] (2) Ingredients and fermentation: Wash the freshly collected alpine grapes, drain the water, remove the stems and break them, mix them well, add the mixed strains obtained in (1), and ferment them at a temperature of 25-35°C. Add 3.1% sucrose and mix evenly after 12 hours, continue to add 3.1% sucrose and mix evenly after 48 ho...

technical field

[0001] The invention relates to a method for comprehensively utilizing alpine grapes by using associated bacteria and enzymolysis technology, belonging to the field of agricultural product processing. Background technique

[0002] Alpine Vitis vinifera is a thorny grape species in the East Asian population. It is a powerful vine native to the Xuefeng mountainous area in the south. It is domesticated and selected in the high temperature, humidity and low light ecological environment. The young leaves of alpine grapes are purple-red, and the mature leaves are heart-shaped, large and thick, smooth, dull, with blunt serrated edges. The sugar content of mature alpine grapes is as high as 20%, and the honey aroma is strong. Not only is the fresh food quality good, but the wine quality is also top-notch. It will end the situation that wineries in southern my country cannot make high-end wine due to poor raw material quality. And it will be used as the first choice r...

Examples

Embodiment 1

[0022] (1) Strain collection, domestication and expanded cultivation: crush the freshly collected alpine grape skins and squeeze them, collect the squeezed liquid, add agar to the liquid, heat, dissolve and sterilize it to make 18 test tube slopes For the culture medium, select 18 freshly collected alpine grapes with good growth, gently scrape off the "white ash" on the skin of each grape, and inoculate them on the slant medium respectively, screen the test tube slant medium with good growth, and acclimatize For the 5th generation, the domesticated "white ash" was expanded and cultivated to obtain a mixed strain for fermenting and making alpine wine.

[0023] (2) Ingredients and fermentation: Wash the freshly collected alpine grapes, drain the water, remove the stems and break them, mix them well, add the mixed strains obtained in (1), and ferment them at a temperature of 25-35°C. Add 4.5% sucrose and mix evenly after 12 hours, continue to add 4.5% sucrose and mix evenly after...

Embodiment 2

[0026] (1) Strain collection, domestication and expanded cultivation: crush the freshly collected alpine grape skins and squeeze them, collect the squeezed liquid, add agar to the liquid, heat, dissolve and sterilize to make 4 test tube slopes For the culture medium, select 4 freshly collected alpine grapes with good growth, gently scrape off the "white ash" on the skin of each grape, and inoculate them on the slant medium respectively, screen the test tube slant medium with good growth, and acclimatize In the 4th generation, the domesticated "white ash" was expanded and cultivated to obtain a mixed strain for fermenting and making alpine wine.

[0027] (2) Ingredients and fermentation: Wash the freshly collected alpine grapes, drain the water, remove the stems and break them, mix them well, add the mixed strains obtained in (1), and ferment them at a temperature of 25-35°C. Add 3.1% sucrose and mix evenly after 12 hours, continue to add 3.1% sucrose and mix evenly after 48 ho...