Preparation method of high-acid flavoring brewed raw wine
A technology of high-acid and fermented grains, which is applied in the field of wine making, can solve the problems of limited addition of acid-containing spices and the inability to achieve aroma effects, etc.
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Embodiment 1
[0032] 1. Culture of acetic acid bacteria: Inoculate the acetic acid bacteria strain Huyao 1.01 into a test tube containing 5ml of culture solution, cultivate at 30-32°C for 48 hours to obtain a primary fermentation liquid; inoculate the primary fermentation liquid with 5% inoculum Insert into a test tube with 10ml of culture solution, cultivate at 30-32°C for 40 hours to obtain a secondary fermentation liquid; put the secondary fermentation liquid into a triangular flask with 200ml of culture solution at 10% inoculum, 30-32 Cultivate for 36 hours at ℃ to obtain the fermentation liquid of the triangular flask; put the fermented liquid of the triangular flask into the inoculation tank equipped with the culture solution with an inoculation amount of 10%, cultivate for 36 hours at 30-32 ℃, and obtain the acetic acid bacteria bacterial liquid;
[0033] The culture solution is composed of the following parts by mass: 10 parts of glucose, 10 parts of yeast powder, 1000 parts of water...
Embodiment 2
[0039] 1. Culture of acetic acid bacteria: Inoculate the acetic acid bacteria strain Huyao 1.01 into a test tube with 5ml culture solution, cultivate at 30-32°C for 36 hours to obtain a primary fermentation liquid; Insert into a test tube with 10ml of culture solution, cultivate at 30-32°C for 36 hours to obtain a secondary fermentation liquid; put the secondary fermentation liquid into a Erlenmeyer flask with 200ml of culture solution at 12% inoculum size, 30-32 Cultivate for 24 hours at ℃, to obtain the fermentation liquid of the triangular flask; put the fermented liquid of the triangular flask into the inoculation tank equipped with the culture solution with 12% inoculation amount, and cultivate for 24 hours at 30-32 ℃, to obtain the acetic acid bacteria bacterial liquid;
[0040] The culture solution is composed of the following parts by mass: 10 parts of glucose, 10 parts of yeast powder, 1000 parts of water with a pH of 5.5, sterilized at 0.1 MPa for 20 minutes, and 40 p...
Embodiment 3
[0046] 1. Culture of acetic acid bacteria: Inoculate the acetic acid bacteria strain Huyao 1.01 into a test tube containing 5ml of culture solution, cultivate at 30-32°C for 42 hours to obtain a primary fermentation liquid; Insert into a test tube with 10ml of culture solution, cultivate at 30-32°C for 46 hours to obtain a secondary fermentation liquid; put the secondary fermentation liquid into a conical flask with 200ml of culture solution with 11% inoculum amount, and 30-32 Cultivate for 30 hours at ℃ to obtain the fermentation liquid of the triangular flask; put the fermented liquid of the triangular flask into the inoculation tank equipped with the culture solution with an inoculation amount of 11%, cultivate for 30 hours at 30-32 ℃, and obtain the acetic acid bacteria bacterial liquid;
[0047] The culture solution is composed of the following parts by mass: 10 parts of glucose, 10 parts of yeast powder, 1000 parts of water with pH 5.5, sterilized at 0.1 MPa for 20 minute...
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