Method for brewing chestnut fruit wine by mixed one-step fermentation of rhizopus and saccharomyces cerevisiae

Abstract

The invention provides a method for brewing chestnut fruit wine by mixed one-step fermentation of rhizopus and saccharomyces cerevisiae. The method directly adopts microbes for controlling the whole process of chestnut fruit wine fermentation, and rhizopus replaces amylase to complete saccharification. At the same time, the adding amount and the adding ratio of the rhizopus and the saccharomyces cerevisiae are accurately controlled. Compared with a traditional brewing technology of firstly saccharification and then fermentation, the method has the rhizopus and the saccharomyces cerevisiae added directly, and has the whole saccharification and fermentation process completed at one step. The method not only simplifies the technological steps, saves cost, and also improves the utilization rate of raw materials. Moreover, the chestnut fruit wine has stronger fragrance and better taste, and can meet the current people consumption demand on alcoholic beverages.

Description

technical field [0001] The invention relates to the field of wine making, in particular to a method for brewing chestnut fruit wine by mixing Rhizopus and Saccharomyces cerevisiae through one-step fermentation. Background technique [0002] The existing method of brewing chestnut fruit wine mainly uses amylase, pectinase, glucoamylase or other types of enzymes to saccharify chestnuts, and then inoculates saccharomyces to carry out alcoholic fermentation. [0003] The starch content and properties of chestnut are quite different from those of glutinous rice and sorghum. The starch content in chestnut is relatively high. Studies have shown that southern chestnut also has the characteristics of high amylose content and low peak viscosity. In addition, chestnut fruit is also rich in protein, fat, vitamins, carotene, and minerals such as Ca, Fe, and Sn; traditional distiller's koji has complex types of microorganisms, and fermentation is difficult to control. Commercially availa...

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Problems solved by technology

[0004] In the related report of existing brew chestnut fruit wine, must adjust the pH of fermented liquid before fermentation (because the optimum pH of α-amylase is 5.6-5.8, and the optimum pH of β-amylase is 5.4-5.5, fermented liquid be adjusted to weak acidity, which can promote the action of amylase); in the existing reports of brewing chestnut fruit wine, amylase is first used to complete the saccharification process; and southern chestnut has the characteristics of high amylose content; Starch retrogradation is caused during the process, resulting in poor fermentation

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