A method for brewing sherry wine by dual-bacteria fermentation

A technology of bacterial fermentation and Sydney, which is applied in the field of wine brewing, can solve the problems of difficult control of wine acidity, achieve the effects of improving biological stability, harmonious wine aroma, and increasing acidity

Active Publication Date: 2022-04-05
SHIJIAZHUANG ZHAOLONG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The process starts with lactic acid fermentation, followed by alcoholic fermentation, which also produces organic acids, making it difficult to control the acidity of the final wine

Method used

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  • A method for brewing sherry wine by dual-bacteria fermentation
  • A method for brewing sherry wine by dual-bacteria fermentation
  • A method for brewing sherry wine by dual-bacteria fermentation

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0027] The preparation method comprises the following steps:

[0028] A. Preparation of pear juice: Wash the fresh, pest-free, non-rotten and mature pear fruit, remove the seeds and cut into small pieces, squeeze the juice and filter, adjust the sugar content of the filtrate to 22-26°Brix, and then adjust the filtrate Medium SO 2 Concentration is 60~80mg / L, obtain pear juice;

[0029] B. Alcoholic fermentation: the alcoholic fermentation seed liquid is inserted into the pear juice for fermentation, the volume of the alcoholic fermentation seed liquid accounts for 3-5% of the volume of the pear juice, the fermentation temperature is 18-22°C, and the fermentation is allowed to stand for 5-7 days , when the alcohol content of the fermented liquid is 10-12%, and when the total sugar is less than 4g / L, stop the fermentation, add diatomite to the fermented liquid, the addition of diatomaceous earth accounts for 0.1-0.3% of the quality of the fermented liquid, and filter to obtain ...

Embodiment 1

[0035] The invention discloses a method for brewing sherry wine through dual bacterial fermentation, comprising alcoholic fermentation and lactic acid fermentation. The strain used for alcohol fermentation is Saccharomyces cerevisiae, and the strain used for lactic acid fermentation is Lactobacillus plantarum.

[0036] The preparation method comprises the following steps:

[0037] A. Preparation of pear juice: Wash the fresh, pest-free, non-rotten and mature pear fruit, remove the seeds and cut into small pieces of about 2×3cm, squeeze the juice and filter, add sugar to adjust the sugar content of the filtrate to 26°Brix , and then adjust the SO in the filtrate 2 Concentration is 60mg / L, obtains pear juice;

[0038]B. Alcoholic fermentation: Insert the alcoholic fermentation seed liquid into pear juice for fermentation, the volume of the alcoholic fermentation seed liquid accounts for 5% of the volume of the pear juice, the fermentation temperature is 20°C, leave it to ferme...

Embodiment 2～3

[0044] Embodiments 2-3 have the same production process steps as Embodiment 1, the difference is the selection of process parameters, as shown in Table 1 below.

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PUM

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Abstract

The invention discloses a method for brewing sherry wine by dual-bacteria fermentation, which belongs to the technical field of wine brewing and includes alcohol fermentation and lactic acid fermentation; the invention can increase the acidity of the sherry wine, improve the aroma of the sherry wine, and improve the biological stability of the sherry wine , the brewed sherry wine has the unique flavor of sherry wine, full-bodied and full-bodied, soft and refreshing, with harmonious wine aroma and pure fruit aroma.

Description

technical field [0001] The invention relates to a method for making wine, in particular to a method for making sherbet wine, and belongs to the technical field of wine brewing. Background technique [0002] Fruit wine is a beverage wine made from fresh fruit as raw material, first squeezed to obtain juice, and then added to Saccharomyces cerevisiae for alcoholic fermentation. Fruit wine is rich in nutrients, low in alcohol content and unique in flavor, and is a typical healthy food. Fruit wine usually contains various organic acids such as citric acid, L-malic acid, succinic acid, acetic acid, and lactic acid. Organic acid is an important flavor substance in fruit wine, and its content has a great influence on the sensory quality of fruit wine, especially the mouthfeel. For wine, generally its total acid content is 5.5-7.5g / L. If the total acid content is lower than 5.5g / L, the wine will feel flat and the sensory quality will be reduced. In addition, the type of organic ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/024C12R1/865C12R1/25
CPCC12G3/02
Inventor 赵国群赵一凡关军锋
Owner SHIJIAZHUANG ZHAOLONG FOOD CO LTD
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