A kind of preparation method of original wine brewed with high-acid seasoning
A technology of high-acid and fermented grains, which is applied in the field of wine making, can solve problems such as the inability to achieve aroma effects, the limitation of the amount of acid-containing spices added, 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 pH 5.5, sterilized at 0.1 MPa for 20 minutes, and added 40 ...
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 a pH of 5.5, sterilized at 0.1 MPa for 20 m...
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