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Preparation method of fermentation-type lentinus edodes stem wine

A technology of mushroom stem and wine, which is applied in the field of wine to achieve the effect of improving sensory quality, full and mellow wine body and unique flavor

Inactive Publication Date: 2018-11-02
岳西县悠然生态农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few reports on the application of mushroom stipe in wine brewing

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0018] A preparation method for fermented mushroom stalk wine, comprising the following specific steps:

[0019] (1) Select shiitake mushrooms with thick caps, fine pleats, short and thick stipe, and the same size, peel off the stipe, dry to constant weight, pass through a 60-mesh sieve after drying and crushing, and use a material-to-liquid ratio of 1:10 Add distilled water to the mushroom stalk powder, extract in a constant temperature water bath at 98°C for 2 hours, stir thoroughly every 30 minutes, filter and collect the filtrate, cool to room temperature for later use;

[0020] (2) Grape raw materials are sorted by ears, grains and destemmed, and the whole grains are put into tanks. A 1 cubic meter fermenter is selected and kept at a low temperature of 8°C for maceration. Sucrose to Brix 20, adjust the pH to 3 with citric acid, and add an appropriate amount of sulfurous acid according to the ratio of 1 ml of sulfurous acid (commercially available sulfur dioxide content of...

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PUM

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Abstract

The invention discloses a preparation method of fermentation-type lentinus edodes stem wine. The preparation method comprises the following steps: extracting the lentinus edodes stem by using water toobtain lentinus edodes stem extraction liquid, and adding the obtained lentinus edodes stem extraction liquid into the preparation of wine, so that by controlling the appropriate ratio, the sensory quality of the wine can be improved, and the healthcare value of the wine can be increased. Before the fermentation, grapes are processed in a cold immersion manner, so that the extract content of phenols substances and pigment substances of the wine can be increased, the fermented wine is high in structural sense and fullness and good in complexity and has the aging potential; and by reasonably controlling various parameters in the fermentation process and the technological parameters after the fermentation, the brewed mushroom wine is full and mellow in wine, unique in flavor, brown red, clear and transparent, and not only has the flavor of the traditional wine, but also has the unique fragrance of the mushroom, so that the mushroom resource can be sufficiently utilized, the additional value of the wine can be increased, the nutrition and healthcare function can be integrated, and the development potential is vast.

Description

technical field [0001] The invention relates to the technical field of wine, in particular to a preparation method of fermented mushroom stem wine. Background technique [0002] Wine is an alcoholic beverage obtained from the complete or incomplete fermentation of crushed or unbroken fresh grape fruit or grape juice. Wine is deeply loved by consumers because of its elegant aroma, unique style, and health benefits such as preventing cardiovascular disease, anti-cancer, anti-aging, beautifying skin, and aiding digestion. It is one of the three best-selling wines in the world. Lentinus edodes is the fruiting body of Pleurotus edulis, the second largest edible fungus in the world. Its fruiting body is plump and tender, and has important edible and medicinal value. my country is a big country of shiitake mushroom cultivation, and the export volume of shiitake mushrooms has been increasing year by year, and it has gradually become an export-earning agricultural product with compe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor 王玉
Owner 岳西县悠然生态农业有限公司