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Brewing technology of helianthus tuberosus alkaline wine

A technology of alkaline wine and Jerusalem artichoke, which is applied in the field of wine brewing, can solve the problems of poor taste of Jerusalem artichoke wine, and achieve the effect of full aftertaste, pure wine aroma and light yellow wine color

Inactive Publication Date: 2018-05-08
内蒙古云农实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention proposes a brewing process of Jerusalem artichoke alkaline wine, which solves the problem of poor taste in the artichoke wine in the prior art

Method used

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  • Brewing technology of helianthus tuberosus alkaline wine

Examples

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Comparison scheme
Effect test

Embodiment 1

[0024] Include the following steps,

[0025] Step 1, preparation of Jerusalem artichoke juice: beat the Jerusalem artichoke to obtain Jerusalem artichoke juice, then add fermentation enzyme with a mass ratio of 0.08 to the Jerusalem artichoke juice, record the natural pH at this time, and keep the mixed solution in a water bath at 46°C , hydrolyzed for 33h to obtain the seed culture medium,

[0026] Step 2, main fermentation: put the seed medium obtained in step 1 in an environment of 110°C for 18 minutes to sterilize, brewer's yeast was activated and cultured twice in YPD slant medium to obtain activated brewer's yeast, and the activated beer was taken The yeast was inoculated in the seed medium according to the inoculum amount of 2.7%, and cultured at 22°C for 14 days,

[0027] Step 3, post-fermentation: Use citric acid to adjust the acidity of the liquid obtained in step 2 to be the same as the natural pH, take the activated yeast and inoculate it into the pH-adjusted liqu...

Embodiment 2

[0034] Include the following steps,

[0035] Step 1, preparation of Jerusalem artichoke juice: beat the Jerusalem artichoke to obtain Jerusalem artichoke juice, then add fermentation enzyme with a mass ratio of 0.1 to the Jerusalem artichoke juice, record the natural pH at this time, and keep the mixed solution in a 50°C water bath to keep warm , hydrolyzed for 36h to obtain the seed culture medium,

[0036] Step 2, main fermentation: put the seed medium obtained in step 1 in an environment of 120±10°C for 20 minutes to sterilize, brewer’s yeast was continuously activated and cultured twice in YPD slant medium to obtain activated brewer’s yeast, and the activated brewer’s yeast was taken Brewer's yeast was inoculated in the seed medium according to the inoculum amount of 3%, and cultivated at 25°C for 15 days,

[0037] Step 3, post-fermentation: Use citric acid to adjust the acidity of the liquid obtained in step 2 to be the same as the natural pH, take the activated yeast an...

Embodiment 3

[0044] Include the following steps,

[0045] Step 1, preparation of Jerusalem artichoke juice: beat the Jerusalem artichoke to obtain Jerusalem artichoke juice, then add fermentation enzyme with a mass ratio of 0.12 to the Jerusalem artichoke juice, record the natural pH at this time, and keep the mixed solution in a water bath at 54°C , hydrolyzed for 39h to obtain the seed culture medium,

[0046] Step 2, main fermentation: put the seed medium obtained in step 1 in an environment of 130°C for 22 minutes to sterilize, brewer's yeast was activated and cultured twice in YPD slant medium to obtain activated brewer's yeast, and the activated beer was taken The yeast was inoculated in the seed medium according to the inoculum amount of 3.3%, and cultured at 28°C for 16 days.

[0047] Step 3, post-fermentation: use citric acid to adjust the acidity of the liquid obtained in step 2 to be the same as the natural pH, take the activated yeast and inoculate it into the pH-adjusted liqu...

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Abstract

The invention relates to the technical field of wine brewing and provides a brewing technology of helianthus tuberosus alkaline wine. The brewing technology comprises the following steps: step one, preparing helianthus tuberosus juice: pulping the helianthus tuberosus to obtain the helianthus tuberosus juice, adding fermenting enzyme with the mass ratio of 0.08 to 0.12 into the helianthus tuberosus juice, and recording a natural pH value at the moment; performing thermal insulation on a mixed solution at the temperature of 50+ / -4 DEG C in a water bath, and hydrolyzing for 36+ / -3 hours to obtain a seed culture medium; step two, carrying out main fermentation: carrying out sterilization on the seed culture medium obtained in the first step, taking the activated beer yeast and inoculating into the seed culture medium according to 2.7 to 3.3 percent of inoculation quantity, culturing at the temperature of 25+ / -3 DEG C for 15+ / -1 days. The brewing technology further comprises other steps. By adopting the technical scheme, the problem of poor mouth feel of the helianthus tuberosus alkaline wine in the prior art is solved.

Description

technical field [0001] The invention belongs to the technical field of wine brewing, and relates to a brewing process of Jerusalem artichoke alkaline wine. Background technique [0002] Jerusalem artichoke is a perennial herbaceous plant with a height of 1-3 meters. It is native to North America and introduced to China via Europe. Now it is cultivated in most parts of China and is edible. Tubers are rich in starch and are excellent succulent feed. Fresh stems and leaves are used as silage, and their nutritional value is higher than that of sunflowers. The tuber is also a delicious vegetable and can be processed into pickles; in addition, inulin and alcohol can be made, and inulin is a good medicine for treating diabetes in medicine, and it is also a valuable industrial raw material. The invention aims at inventing a Jerusalem artichoke beer, which solves the problem of poor mouthfeel in the artichoke wine brewed in the prior art. Contents of the invention [0003] The i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 何青虎韩艳峰庞惠峰彭龙庞立志冀通
Owner 内蒙古云农实业有限公司
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