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
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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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