A method for improving the aroma of fermented wolfberry wine

A wolfberry wine, fermented technology, applied in the field of brewing wine, can solve the problems of low carotenoid content and loss, and achieve the effects of improving market competitiveness, reducing waste and improving quality

Active Publication Date: 2022-03-11
百瑞源枸杞股份有限公司
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  • 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

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  • A method for improving the aroma of fermented wolfberry wine
  • A method for improving the aroma of fermented wolfberry wine
  • A method for improving the aroma of fermented wolfberry wine

Examples

Experimental program
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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...

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Abstract

The invention relates to a method for improving the aroma of fermented wolfberry wine, which belongs to the technical field of wine brewing. The main steps of the method are: adding 4-6% Kurthia sp NXUGQ15 with the preservation number of CCTCC NO: M2017524 to wolfberry residue, and semi-solid fermentation at 35-37°C and 130r / min for 10-15 hours , to obtain fermented wolfberry residue, and then put it back into wolfberry wine and soak for 0.5‑1 hour. The Kueti bacillus strain NXUGQ15 obtained by mutagenesis of the present invention has strong ability to degrade carotenoids, and the fermentation time to produce carotenoid degrading enzymes is short, and the enzyme activity is high. The enzyme activity of the crude enzyme liquid is 8.87U / mL, and the enzyme production is relatively high. it is good. The preserved bacteria are used to treat the wolfberry residue, degrade the carotenoids in the wolfberry residue, increase the volatile aroma components of the wolfberry wine, improve the quality of the wolfberry wine, and enhance the market competitiveness of the wolfberry wine.

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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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/055C12G3/02C12G3/026C12N1/20C12N1/16C12R1/01
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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