Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for increasing aroma of fermented fructus lycii wine

A technology of wolfberry wine and fermentation type, applied in the field of brewing wine, can solve the problems of low carotenoid content and loss, etc., and achieve the effects of improving the quality of wolfberry wine, improving the aroma, and improving the aroma of the wine.

Active Publication Date: 2019-01-04
百瑞源枸杞股份有限公司
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Although the content of carotenoids in wolfberry is very rich, after microbial fermentation, the content of carotenoids in wolfberry wine is not high, mainly because carotenoids are insoluble in water, a large part of which is removed when the pomace is separated at the end of fermentation, and a part are degraded and lost during the brewing process

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for increasing aroma of fermented fructus lycii wine
  • Method for increasing aroma of fermented fructus lycii wine
  • Method for increasing aroma of fermented fructus lycii wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] Isolation and Obtaining of Koutetella Strains

[0064] A carotenoid-degrading strain was isolated from wolfberry juice, and the Kurtella strain NXUGQ15 (Kurthia sp) was screened out by ultraviolet mutagenesis. The carotenoid-degrading enzyme produced by this strain was used to degrade carotenoids in wolfberry pulp Carotenoids can improve the brewing process of wolfberry wine and improve the quality of wolfberry wine. The starting strain of the bacterium was isolated by Zhang Huiling from the wolfberry juice in the planting base of Ningxia Bairuiyuan wolfberry Co., Ltd.

[0065]Kurthia sp. strain NXUGQ15 (Kurthia sp), preservation number CCTCC NO: M2017524, was deposited in China Center for Type Culture Collection (Wuhan) on September 21, 2017, address: China.Wuhan.Wuhan University. The bacteria can degrade β-carotene, the optimum growth temperature is 35-37℃, pH=2-3; the degrading enzyme produced by the bacteria can withstand the temperature of 70-90℃, and the optimal ...

Embodiment 2

[0095] Lycium barbarum wine + fermented wolfberry residue → soaking for 1 hour → filtering to remove residue → aging at low temperature → aromatizing wolfberry wine;

[0096] Put the fermented wolfberry dregs back into the wolfberry wine and soak for 1 hour to dissolve the degradation product norprenyl compound into the wine, filter the wine, and then age it at low temperature, the aroma of the fermented wolfberry wine can be significantly improved, and the aroma-enhancing wolfberry wine can be obtained ;

[0097] A method for improving the aroma of fermented wolfberry wine, comprising the steps of:

[0098] The Kurthia sp. NXUGQ15 (Kurthia sp), whose preservation number is CCTCC NO: M2017524, was expanded and cultivated to obtain the Kurthia sp. liquid;

[0099] Fresh wolfberry is beaten, squeezed and filtered to obtain wolfberry juice and wolfberry residue;

[0100] Yeast activation solution is added to wolfberry juice to ferment wolfberry wine;

[0101] Add the Kuttella ...

Embodiment 3

[0116] Lycium barbarum wine + fermented wolfberry residue → soaking for 0.5 hours → filtering to remove residue → aging at low temperature → aromatizing wolfberry wine;

[0117] Put the fermented wolfberry dregs back into the wolfberry wine, dipping, so that the degradation product nor-prenyl compound dissolves in the wine, filter the wine, and then age it at low temperature, which can significantly improve the aroma of the fermented wolfberry wine;

[0118] A method for improving the aroma of fermented wolfberry wine, comprising the steps of:

[0119] The Kurthia sp. NXUGQ15 (Kurthia sp), whose preservation number is CCTCC NO: M2017524, was expanded and cultivated to obtain the Kurthia sp. liquid;

[0120] Fresh wolfberry is beaten, squeezed and filtered to obtain wolfberry juice and wolfberry residue;

[0121] Yeast activation solution is added to wolfberry juice to ferment wolfberry wine;

[0122] Add the Kuttella liquid to the wolfberry residue, and ferment to obtain the f...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a method for increasing aroma of fermented fructus lycii wine, and belongs to the technical field of brewed wine. The method includes main steps of adding 4-6% of Kurthia sp NXUGQ15 with a preservation number of CCTCC NO: M2017524 into fructus lycii residues; carrying out semi-solid fermentation under the conditions of the temperature of 35-37 DEG C and the speed of 130 r / min for 10-15 hours to obtain fermented fructus lycii residues; placing the fermented fructus lycii residues into fructus lycii wine and soaking the fermented fructus lycii residues in the fructus lycii wine for 0.5-1 hour. The method has the advantages that Kurthia sp strains NXUGQ15 obtained by means of induced mutation are high in carotenoid degradation ability and enzyme activity, short in carotenoid degradation enzyme fermentation production time and good in enzyme production, and the enzyme activity of crude enzyme liquid is 8.87 U / mL; the fructus lycii residues are treated by the aid ofthe preserved strains, carotenoid in the fructus lycii residues can be degraded, accordingly, volatile aroma components in the fructus lycii wine can be increased, the quality of the fructus lycii wine can be improved, and the market competitiveness of the fructus lycii wine can be enhanced.

Description

technical field [0001] The invention relates to a method for improving the aroma of fermented wolfberry wine, which belongs to the technical field of wine brewing. Background technique [0002] As we all know, wolfberry has the effects of nourishing liver and kidney, benefiting energy and improving eyesight, treating waist and knee pain, dizziness and tinnitus, internal heat and quenching thirst, and blood deficiency and chlorosis. Therefore, people make wolfberry wine from wolfberry as health wine. At present, there are two methods of making wolfberry wine: soaking method and fermentation method. The soaking method is generally made by soaking the whole wolfberry with white wine or yellow rice wine. The alcohol content is high, and the nutrients cannot be fully dissolved. Fermented wolfberry wine does not involve high-temperature heating process, and less oxygen is involved. It not only basically maintains the natural nutritional components in wolfberry, but also is more c...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12G3/055C12G3/02C12N1/20C12R1/01
CPCC12G3/02C12G3/04C12N1/20
Inventor 张惠玲郝向峰张金宏马奇虎樊桂红
Owner 百瑞源枸杞股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com