Method for increasing total ester content of apple brandy and rich-total-ester apple brandy
A technology for apple brandy and total ester content, which is applied in the field of winemaking, can solve the problems of small types and quantities of volatile components, single fermentation product, etc., and achieves the effect of increasing total ester content and total ester content.
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Embodiment 1
[0030] The method of simultaneously inoculating Saccharomyces cerevisiae and Hansenula anomaly to produce apple brandy is as follows:
[0031] (1) Activation culture of strains: the yeast strains preserved on the slant were streaked on the PDA medium, the culture temperature was 27° C., and the culture time was 72 hours.
[0032] (2) Liquid culture: the yeast activated for 72 hours was inoculated into PDA liquid medium, and the culture condition was 27° C. for 72 hours.
[0033] (3) Seed solution culture: absorb the seed solution cultivated in the PDA liquid medium and add it to a 1000ml glass bottle containing 800ml apple juice to expand the culture to obtain a fermented seed solution. The culture condition is 27°C for 72h. The soluble solids content of the apple juice used in this example is 12-15%.
[0034] (4) Fermentation of apple brandy: Saccharomyces cerevisiae 32168 and Hansenula anomaly 31399 seed solution were mixed at a volume ratio of 1:1, the total inoculation am...
Embodiment 2
[0038] The method of sequential inoculation of Saccharomyces cerevisiae and Hansenula abnormalis to produce apple brandy, the steps are as follows:
[0039] (1) Activation culture of the strains: the yeast strains preserved on the slant were streaked on the PDA medium, the culture temperature was 27° C., and the culture time was 72 hours.
[0040] (2) Liquid culture: the yeast activated for 72 hours was inoculated into PDA liquid medium, and the culture condition was 27° C. for 72 hours.
[0041](3) Seed solution culture: absorb the seed solution cultivated in the PDA liquid medium and add it to a 1000ml glass bottle containing 800ml apple juice to expand the culture to obtain a fermented seed solution. The culture condition is 27°C for 72h. The soluble solids content of the apple juice used in this example is 12-15%.
[0042] (4) Fermentation of apple brandy: Saccharomyces cerevisiae 32168 was first inoculated, and Hansenula anomalii 31399 was inoculated after 24 hours; Con...
Embodiment 3
[0046] The method of sequential inoculation of Saccharomyces cerevisiae and Hansenula abnormalis to produce apple brandy, the steps are as follows:
[0047] (1) Activation culture of strains: the yeast strains preserved on the slant were streaked on the PDA medium, the culture temperature was 27° C., and the culture time was 72 hours.
[0048] (2) Liquid culture: the yeast activated for 72 hours was inoculated into PDA liquid medium, and the culture condition was 27° C. for 72 hours.
[0049] (3) Seed solution culture: absorb the seed solution cultivated in the PDA liquid medium and add it to a 1000ml glass bottle containing 800ml apple juice to expand the culture to obtain a fermented seed solution. The culture condition is 27°C for 72h. The soluble solids content of the apple juice used in this example is 12-15%.
[0050] (4) Fermentation of apple brandy: inoculate Hansenula anomalies 31399 first, and inoculate Saccharomyces cerevisiae 32168 after 24 hours; the inoculation ...
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