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Fermentation method of low volatile acid wine

A fermentation method and technology for sour wine, applied in the field of fermentation of low volatile acid wine, can solve problems such as reducing volatile acid, and achieve the effects of reducing the generation of volatile acid, reducing osmotic stress, and avoiding regulation and reaction

Active Publication Date: 2020-09-04
SHANGRI LA WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For the defects in the existing fermentation technology, the purpose of this invention is to provide a kind of fermentation method of low volatile acid wine, to overcome the defect of the traditional fermentation method that produces high volatile acid when the above-mentioned high-sugar grape juice is fermented, to provide a kind of fermentation method through regular A fermentation method that monitors changes in sugar content to feed back and adjust the flow rate to maintain a constant low sugar concentration, ultimately reducing volatile acids in wine while maintaining the sensory quality of wine products

Method used

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  • Fermentation method of low volatile acid wine
  • Fermentation method of low volatile acid wine
  • Fermentation method of low volatile acid wine

Examples

Experimental program
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Effect test

Embodiment 1

[0058] This embodiment provides a fermentation method for low volatile acid wine (see the process figure 1 ), specifically including the following steps:

[0059] Fed-batch fermentation: Prepare 800ml of commercially available Chardonnay grape juice. The sugar concentration is 233.7g / L and the pH is 3.5. The grape juice is sugared by adding equal amounts of glucose and fructose. The concentration reaches 320g / L, add 250g / L(NH 4 ) 2 SO 4 Replenish nitrogen source and sterile filter for later use.

[0060] Take 50ml of the aseptically filtered grape juice in a 1L glass bottle; put 0.24g of dry yeast in 37℃ warm water, mix carefully, let it stand to rehydrate and activate for 20 minutes to obtain 50ml of yeast activation solution. Put the yeast activation liquid into a glass bottle and mix with grape juice with a sugar concentration of 320 g / L to obtain a mixed fermentation broth. At this time, the sugar concentration is diluted to 160 g / L. Fermentation is carried out in a constant t...

Embodiment 2

[0062] This embodiment provides a fermentation method that simulates low acidity wine (see the process figure 1 ), specifically including the following steps:

[0063] Fed-batch fermentation (fed-batch fermentation): prepare 800ml of simulated medium, whose ingredients are (g / L): D-glucose 175, D-fructose 175, Yeast Extract 1, citric acid 0.3 , Malic acid 3, tartaric acid 5, (NH 4 )SO 4 2. MgSO 4 0.4, KH 2 PO 4 5. Adjust pH=3.5 with 5mol / L NaOH, autoclave at 121℃ for 20min.

[0064] Take 50ml of the sterile filtered simulated grape juice into a 1L glass bottle, put 0.24g of dry yeast in 37℃ warm water, mix carefully, let it stand to rehydrate and activate for 20 minutes to obtain 50ml of yeast activation solution , Put the yeast activation liquid into a glass bottle and mix with a simulated medium with a sugar concentration of 350g / L to obtain a mixed fermentation broth. At this time, the sugar concentration is diluted to 175g / L. Fermentation is carried out in a constant temper...

Embodiment 3

[0066] This embodiment provides a fermentation method for low volatile acid wine (see the process figure 1 ), specifically including the following steps:

[0067] Fed-batch fermentation: Prepare 800ml of commercially available Chardonnay grape juice. The sugar concentration is 233.7g / L and the pH is 3.5. The grape juice is sugared by adding equal amounts of glucose and fructose. The concentration reaches 250g / L, add 250g / L (NH 4 ) 2 SO 4 Replenish nitrogen source and sterile filter for later use.

[0068] Take 80ml of the aseptically filtered grape juice into a 1L glass bottle; put 0.16g of dry yeast in 37℃ warm water, mix carefully, let it stand to rehydrate and activate for 30 minutes to obtain 50ml of yeast activation solution. Put the yeast activation liquid into a glass bottle and mix with grape juice with a sugar concentration of 250 g / L to obtain a mixed fermentation broth. At this time, the sugar concentration is diluted to 153.8 g / L. Fermentation is carried out in a const...

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Abstract

The invention provides a fermentation method of a low volatile acid grape wine. The fermentation method comprises: S1, activating yeast to obtain a yeast activating liquid, mixing the yeast activating liquid and a small amount of liquid to be fermented, and carry out initial fermentation to form a fermentation system; and S2, detecting the saccharide concentration change in the fermentation system, and adding the remaining liquid to be fermented to the fermentation system in a fluid manner to control the saccharide concentration in the fermentation system to account for 15-20% of the saccharide concentration in the liquid to be fermented until the fermentation is ended. Compared to the traditional batch fermentations, the fermentation method of the present invention has the characteristics that the continuous requirement of the Saccharomyces cerevisiae growth and the product synthesis can be met, various regulation reactions caused by of high saccharide osmosis stress of the high concentration fruit juice can be avoided, and the formation of the fermentation by-product volatile acid can be substantially reduced; the aroma of the grape wine is increased, and the sour and astringent taste is improved, such that the taste is soft; and the fermentation period is significantly shortened, the impurity bacteria pollution and the bacteria mutation probability are reduced, and the fermentation quality of the grape wine is ensured.

Description

Technical field [0001] The invention relates to a production process of wine fermentation products, in particular to a fermentation method of low volatile acid wine to achieve the purpose of reducing volatile acid in wine. Background technique [0002] The scale and rapid development of the wine industry has been a matter of nearly a hundred years. Today, the wine industry has spread across five continents around the world. Western European countries are no longer the only major wine producing countries, and some wine production has also emerged in the Americas, Oceania, Africa and Asia. Big country. With the development of my country’s economy and the improvement of people’s living standards, the proportion of wine in beverages is increasing, and China has begun to advocate fruit wine to reduce consumption of food and wine to improve consumer health, and people are more and more inclined to wine instead of white wine. . Due to the nutritional and nourishing effects of wine, med...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G1/022C12R1/865
CPCC12G1/0203
Inventor 李二虎王美玉潘思轶
Owner SHANGRI LA WINE CO LTD