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Method for preparing Docynia delavayi fruit wine from brown sugar and Docynia delavayi fruits

A technology of fermented fruit and wine, applied in the direction of microorganism-based methods, biochemical equipment and methods, and the preparation of alcoholic beverages, to achieve the effects of abundant raw materials, easy preservation, standardization and strong controllability

Inactive Publication Date: 2018-05-18
YUNNAN MINZU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Pichia Kudori ( Pichia kudriavzevii ) is a yeast widely distributed in nature, and is also an important strain in the brewing industry. It can be used for ethanol fermentation and can produce special flavor substances. The fermentation of fruit wine has not been reported yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) The Pichia kurdori YNCA 9066 strain (CCTCC M 2017377) stored on a solid slant was transferred to the liquid seed medium and cultivated on a shaker at 32°C for 24 h at a speed of 180r / min.

[0031] Slope solid medium: glucose 20 g / L, yeast extract 10 g / L, peptone 20 g / L, agar 20 g / L, pH 6.5, sterilized at 121°C for 25 minutes, cooled to 60°C and poured onto a plate for later use.

[0032] Liquid seed medium: glucose 20 g / L, yeast extract 10 g / L, peptone 20 g / L, add distilled water to 1000 mL, pH value 6.5, put into a 250 mL Erlenmeyer flask, 100 mL / bottle, 121 ° C, 25 min Bacteria spare;

[0033] (2) Select 8-9 fresh Duoyi fruits that are ripe, free from diseases and insect pests, full of fruits, and free of rot. After cleaning, beat them into a homogenate with a blender. Brown sugar is ground into powder with a mixer.

[0034] (3) Put 10 bottles of Pichia kurdori YNCA 9066 seed liquid grown in step (1) into a 30L fermenter at 5% (v / v), add 1kg of Doi fruit juice p...

Embodiment 2

[0039] Repeat Example 1, with the following differences:

[0040] (3) Add 2kg Doi fruit juice and 4kg brown sugar powder.

[0041] (5) The fermented Duoyi fruit wine is slightly sour than the product in Example 1.

Embodiment 3

[0043] Repeat Example 1, with the following differences:

[0044] (3) Add 1kg Doi fruit juice and 2kg brown sugar powder.

[0045] (4) Culture control conditions: fermentation time 84 hours, alcohol content reaches 12 degrees

[0046] (5) The fermented Duoyi fruit wine is slightly sour than the product in Example 1, and the fragrance is lighter.

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PUM

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Abstract

The invention discloses a method for preparing Docynia delavayi fruit wine from brown sugar and Docynia delavayi fruits. The Pichia kudriavzevii strain is named as Pichia kudriavzevii YNCA9066 and hasa preservation number of CCTCC NO: M 2017377. The method comprises inoculating a system containing 5-20% by mass of brown sugar and 10-30% of a Docynia delavayi fruit juice with a strain liquid seed,carrying out anaerobic fermentation, and filtering the fermented product to remove slag and bacteria so that the Docynia delavayi fruit wine is obtained. The Docynia delavayi fruit wine has a wood-fruit flavor, a brown sugar coke flavor and a thick wine flavor, a pure taste, moderate acidness and sweetness and a unique taste. The method utilizes abundant raw materials. The strain has stable characters and is easy to preserve, activate and ferment. The method has simple processes, strong operability, standardization and controllability, is easy to industrialize in a large scale and has a gooddevelopment and application prospect.

Description

technical field [0001] The invention belongs to the technical field of fruit wine production, and in particular relates to a method for preparing Duoyi fruit fermented wine by using a special yeast strain to ferment brown sugar and Duoyi fruit. Background technique [0002] Docynia delavayi (Docynia delavayi), also known as Docynia delavayi, sour apple, hawthorn, is the fruit of Yunnan. P. yunnanensis has strong stress resistance, can grow in poor soil, and is widely distributed. It is distributed in Yunnan, Sichuan, Guizhou and other places in my country. The resources are abundant, the number of wild plants is large, and the yield of a single tree is also very high. The yield of a wild yunnanensis more than ten years old can be hundreds of kilograms, and sometimes more than one ton. The annual output of wild Duoyi fruit in Nuozhadu alone exceeds hundreds of millions of tons. Duoyi fruit is rich in tannins, 100 grams contain 2.51 grams of tannins, rich in amino acids, inc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/84
CPCC12G3/02
Inventor 杜刚杨海英李青青胡秋月刘赟詹梦涛陆小凯张广求
Owner YUNNAN MINZU UNIV
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