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
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  • 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 carote

Method used

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  • 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
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Example Embodiment

[0062] Example 1

[0063] Isolation and Obtainment of Kutella Strains

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

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

Example Embodiment

[0094] Example 2

[0095] Wolfberry wine + fermented wolfberry residue → macerate for 1 hour → filter and remove the residue → low temperature aging → flavored wolfberry wine;

[0096] Put the fermented wolfberry residue back into the wolfberry wine and immerse it for 1 hour to dissolve the degradation product isoprene compound into the wine, filter the wine, and then aging at low temperature, which can significantly improve the aroma of the fermented wolfberry wine to obtain a flavored wolfberry wine ;

[0097] A method for improving the aroma of fermented wolfberry wine includes the following steps:

[0098] Kurthia sp. NXUGQ15 (Kurthia sp), the deposit number is CCTCC NO: M2017524, and expanded culture to obtain Kurthia sp.

[0099] Fresh goji berries are beaten, squeezed, and filtered to obtain goji juice and goji dregs;

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

[0101] The lycium barbarum dregs is added with Kutterella liquid,...

Example Embodiment

[0115] Example 3

[0116] Lycium barbarum wine + fermented lycium barbarum residue → macerate for 0.5 hours → filter and remove the residue → low-temperature aging → flavored medlar wine;

[0117] Put the fermented wolfberry residue back into the wolfberry wine, immerse it to dissolve the degradation product norisoprene compound into the wine, filter the wine, and then aging 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 includes the following steps:

[0119] Kurthia sp. NXUGQ15 (Kurthia sp), the deposit number is CCTCC NO: M2017524, and expanded culture to obtain Kurthia sp.

[0120] Fresh goji berries are beaten, squeezed, and filtered to obtain goji juice and goji dregs;

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

[0122] The lycium barbarum dregs is added with Kutterella liquid, and fermented to obtain fermented ly...

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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

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Application Information

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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
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