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A Brewing Method for Enhancing the Aroma of Fruit Wine

A fruit wine and aroma technology, applied in microorganism-based methods, wine preparation, alcoholic beverage preparation, etc., can solve the problems of low alcohol production capacity, unclear and reduced alcohol production capacity of strains, etc., and achieve good alcohol production characteristics. Effect

Active Publication Date: 2020-07-03
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although there are currently measures that can significantly improve the ability of microorganisms to produce β-phenylethanol, most of them require exogenous addition of precursor compounds such as L-phenylalanine
At present, there are many reports that Saccharomyces cerevisiae that can produce a certain concentration of β-phenylethanol is used in brewing food, but it is not clear whether the strain has a high alcohol production capacity
Since the stress ability of β-phenylethanol on yeast is significantly higher than that of ethanol, the ethanol production ability of Saccharomyces cerevisiae with high production of β-phenylethanol is usually reduced, so the alcohol production capacity of Saccharomyces cerevisiae with high production of β-phenylethanol is low

Method used

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  • A Brewing Method for Enhancing the Aroma of Fruit Wine
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  • A Brewing Method for Enhancing the Aroma of Fruit Wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1: A kind of brewing method that strengthens the aroma of cherry wine

[0033] (1) Washing the aronia fruit, crushing and pressing, and separating the discs to obtain aronia juice.

[0034] (2) Add sugar according to the sugar content of cherry berry juice, according to the conversion relationship of 17g / L sugar into 1 degree alcohol, determine the amount of added white sugar according to the fermentation situation, and stir evenly.

[0035] (3) Add 160mg / L of potassium metabisulfite and 100mg / L of pectinase, and stir evenly in the tank.

[0036] (4) Seed solution activation: 50g / L white granulated sugar water is used as the activation solution, inoculated with Saccharomyces cerevisiae CCTCC NO:M2016785 (the control group is Angel wine dry yeast), and the volume of seed solution is 5% of the total fermentation system. Activation at ℃ for 30min-60min.

[0037] (5) Inoculate the activated seed solution into a fermenter for pre-fermentation. After inoculation...

Embodiment 2

[0043] Embodiment 2: A kind of brewing method of enhancing cider aroma

[0044] Because cider is prone to browning during processing and storage, the color, wine quality and flavor of the wine body are affected, the sense of oxidation of the wine body is enhanced, the sensory properties are reduced, and some nutrients are lost, and the finished cider is prone to turbidity and precipitation Therefore, 40mg / L reduced glutathione can be added in the production process, which has a positive impact on the browning value and flavor substance content of cider.

[0045]Compared with Example 1, only 40 mg / L of reduced glutathione was additionally added to the fruit juice separated in step (1), and the raw material was replaced by apples, and other steps were the same as in Example 1. The obtained cider β-phenylethanol content was 345mg / L.

Embodiment 3

[0046] Embodiment 3: A kind of brewing method that strengthens hawthorn wine fragrance

[0047] The pectin content of hawthorn fruit is as high as 3% to 7%, and the fruit is in a glued state after being broken. Therefore, warm water at 40-50°C can be added when the step (1) in step 1 is broken, and the amount of water should be controlled within 1 times the amount of hawthorn; When the product temperature reaches boiling, the juice is extracted. During the boiling process, the sugar content and acidity of the pulp can be adjusted according to the alcohol content of the finished wine. After the extraction of the juice, the temperature of the pulp is lowered to about 40°C, and pectinase and SO 2 , Stir the device evenly.

[0048] The raw material has been changed into hawthorn, and other steps are the same as in Example 1. The content of β-phenylethanol in the obtained hawthorn wine was 343mg / L.

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Abstract

The invention discloses a brewing method for enhancing the aroma of fruit wine, which belongs to the technical field of industrial microorganisms. The high-yield β-phenylethyl alcohol Saccharomyces cerevisiae strain used in the present invention was preserved in the China Center for Type Culture Collection on December 16, 2016, and the preservation number is CCTCC NO: M 2016785. The content of β-phenylethanol in the finished fruit wine fermented with Angel wine Saccharomyces cerevisiae, CCTCC NO:M 2016785 Saccharomyces cerevisiae and CCTCC NO:M 2016785 freeze-dried powder was 61mg / L, 350mg / L, 325mg / L respectively. The β-phenylethanol content of the compound fruit wine fermented by the strain is up to 370mg / L. The method of the invention obviously increases the content of β-phenylethanol in the fermented fruit wine, improves the flavor quality of the fruit wine, and thus has wide application prospects.

Description

technical field [0001] The invention relates to a brewing method for enhancing the aroma of fruit wine, which belongs to the technical field of industrial microorganisms. Background technique [0002] Alcoholic beverages made from fresh fruits and fruit juices and fermented by yeast are called fruit wines. The main substances produced during the yeast fermentation process are: ethanol, CO 2 , glycerol (g / L); higher alcohols, organic acids, short-chain fatty acids, lipids, aldehydes, SO 2 (mg / L);H 2 S, diacetyl (μg / L). Various factors, such as yeast species, fruit species, raw material maturity, brewing process, and aging conditions, all affect the final flavor quality of fruit wine, and Saccharomyces cerevisiae is an important source of flavor produced by fruit wine fermentation and an important factor affecting the quality of fruit wine. [0003] β-Phenethyl alcohol is an aromatic alcohol with rose flavor, which naturally exists in essential oils of plants such as jasmi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/18C12G1/022C12G3/024C12R1/865
CPCC12G1/0203C12G3/02C12G2200/05C12N1/185C12R2001/865
Inventor 毛健刘双平张亚强傅子航王晓茜徐新彪邱宇尹倩倩李苏
Owner JIANGNAN UNIV
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