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A kind of production method of multi-strain strengthened Daqu fermentation to brew Fen-flavor liquor

A fragrant liquor and Daqu fermentation technology, applied in the field of liquor brewing technology, can solve the problems of low ethyl acetate content, high ethyl lactate content, low summer wine yield, etc., and achieve high ethyl acetate content and high total acid content. , the effect of low production cost

Active Publication Date: 2020-04-10
SHANXI XINGHUACUN FENJIU WINE FACTORY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problems of low liquor yield in summer, low ethyl acetate content and relatively high ethyl lactate content in the solid-state fermentation process of traditional Fen-flavor liquor, and to avoid the phenomenon of "discharge" in liquor production, the present invention provides a multi-bacteria A kind of production method of strengthening Daqu fermentation and brewing Fen-flavor liquor

Method used

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  • A kind of production method of multi-strain strengthened Daqu fermentation to brew Fen-flavor liquor
  • A kind of production method of multi-strain strengthened Daqu fermentation to brew Fen-flavor liquor
  • A kind of production method of multi-strain strengthened Daqu fermentation to brew Fen-flavor liquor

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0039] Example 1: High-yielding ester-tolerant indigenous Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) Isolation of Yfen.2 strain:

[0040] Collect fresh fermented grains of Fenjiu, weigh 10g and dissolve them in sterile normal saline, perform 10-fold dilution, take 100ul each of the dilutions and spread them on the plate of Bengal Red selection medium, incubate upside down at 28°C for 48h, select A single colony with obvious colony characteristics is further streaked and purified on the yeast extract medium for 2-3 times, and then transferred to the yeast extract solid slant medium, stored at 4°C, and used for later use; the obtained yeast is smelled by fermentation and culture, Observation of colony morphology, microscopic examination, detection of physical and chemical characteristics, detection and identification of 26s rRNA gene D1 / D2 region sequence, and detection of wine production, ester production performance and environmental tolerance, and obtained the indi...

example 2

[0072] Example 2: Rhizopus oryzae ( Rhizopus oryzae ) Separation of Mfen.2:

[0073] Collect fresh fermented grains of Fenjiu, weigh 10g and dissolve them in sterile normal saline, and perform 10-fold dilution. Take 100ul each of the dilutions and spread them on the plate of Bengal red selection medium, and incubate them upside down at 28°C for 48h-72h , select a single colony with obvious colony characteristics, and further streak and purify it on the PDA medium for 2-3 times. Detection of physical and chemical characteristics, detection and identification of ITS1-5.8SrDNA-ITS2 gene region, and detection of amylase activity and environmental tolerance of amylase, the indigenous Rhizopus oryzae that produces amylase and has environmental tolerance ( Rhizopus oryzae ); in August 2017, it was deposited in the General Microbiology Center of the China Microbiological Culture Collection Management Committee, the preservation number is CGMCC NO.14149, and the address is: Institut...

example 3

[0084] Example 3: Acid-resistant and alcohol-resistant Monascus fumigatus ( Monascus fuliginosus ) Separation of Mfen.jia:

[0085] Weigh 10 g of fresh fermented grains on the 24th day of fermentation and dissolve them in 100 mL of water, and isolate Monascus by 10-fold dilution method. Take 100ul of the sample solution and spread it on the wort medium plate, culture it upside down at 28°C for 72 hours, select a single colony with obvious colony characteristics, and further streak and purify it on the wort medium for 2-3 times, store it at 4°C, and store it for later use ; After two batches of separation and purification experiments, acid-resistant and alcohol-resistant smoke-colored red yeast rice ( Monascus fuliginosus ) Mfen.jia; in August 2017, it was deposited in the General Microbiology Center of China Committee for the Collection of Microbial Cultures, the preservation number is CGMCC NO.14154, and the address is: Institute of Microbiology, Chinese Academy of Science...

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Abstract

The invention belongs to the technical field of white-wine brewing processes. In order to solve the problems of low wine production rate and ethyl-acetate / ethyl-lactate rate in summer in the solid fermentation process of the traditional faint-scent white wine, the invention provides a production method for brewing the faint-scent white wine by fermentation of multi-strain enhanced yeasts. The production method comprises the steps of utilizing fresh fermented grains of fen wine to screen wine-brewing yeasts with high ester yield, rhizopus oryzae for producing amylase, acid-resistant and alcohol-resistant monascus fulginosus and high-temperature-resistant bacillus subtilis with the activities of protease and amylase and prepare wine yeast for producing the wine-brewing yeast, bran koji for producing the rhizopus oryzae, rice koji for producing the monascus fulginosus and bacteria solution for producing the bacillus subtilis, then adding into grains together with the yeast for production by a certain proportion, putting into a jar for fermentation and thus obtaining the faint-scent white wine. The production method provided by the invention has the beneficial effects that the cost is reduced; the obtained wine is high in ethyl acetate / ethyl lactate rate, total-acid content and wine production rate and strong in ester fragrance and has faint scent, preserved fragrance and sauce feel, and tastes sourly and coolly with mellowness and softness, and the difficulties of low and uncoordinated wine fragrance, lack of mellowness and short aftertaste due to low ethyl-acetate / ethyl-lactate rate and low acidity of the faint-scent white wine are solved.

Description

technical field [0001] The invention belongs to the technical field of liquor brewing technology, and in particular relates to a production method for brewing Fen-flavor liquor by strengthening Daqu fermentation with multiple strains. The brewed Fen-flavor liquor has high ethyl acetate and low ethyl lactate, and the yield and high-quality rate increased. Background technique [0002] Xinghuacun Fenjiu is a model of Fen-flavor Baijiu, which has the characteristics of soft mouth, sweet aftertaste, aftertaste and long aftertaste. Fen Liquor in Xinghua Village is a kind of liquor made by collecting microorganisms in the natural environment and domesticating them for thousands of years to form a unique microbial flora. 1500 years of fame. The microbial flora is the "soul" of Xinghuacun baijiu fermentation. [0003] The main aroma components of Fen-flavor liquors are ethyl acetate and ethyl lactate, which account for more than 95% of the total esters, of which ethyl acetate acc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/021C12R1/865C12R1/845C12R1/68C12R1/125
CPCC12G3/02
Inventor 贾丽艳张鑫王晓勇赵恒山刘帅甄攀杨宇田宇敏高娟娟赵景龙杜小威
Owner SHANXI XINGHUACUN FENJIU WINE FACTORY
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