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Fermentation method for improving the ratio of ethyl caproate to ethyl acetate in strong aromatic Baijiu

A technology of ethyl caproate in Luzhou-flavor liquor, which is applied in the fermentation of ethyl acetate ratio to improve the field of ethyl caproate in Luzhou-flavor liquor, which can solve the problems of bad aroma, incoordination, and inability to meet the needs of wine body design, etc. , to achieve the effect of promoting the formation of ethyl caproate, inhibiting the formation of ethyl acetate, and promoting technology upgrading

Pending Publication Date: 2019-12-31
HEBEI SANJING WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the production, it was found that the ethyl acetate content of the original wine was too high in the cellars of individual teams, and the ethyl acetate ratio was even less than 1, resulting in irregular, uncoordinated, and poor typical aromas, which seriously affected the quality of the original wine, and could not meet the needs of the wine body design. Measures to solve the problem of high ethyl acetate content play an important role in improving the quality of raw wine

Method used

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Examples

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Effect test

Embodiment 1

[0024] Medium preparation: MRS medium formula: peptone 10g, yeast extract powder 5g, beef extract 10g, glucose 20g, sodium acetate trihydrate 2g, diammonium hydrogen citrate 2g, Tween 80 1mL, magnesium sulfate heptahydrate 0.58g, Manganese sulfate monohydrate 0.25g, dipotassium hydrogen phosphate trihydrate 2g, water 1000mL, pH value 6.2, sterilize at 115°C for 20min.

[0025] LB medium formula: peptone 5g, beef extract 10g, yeast extract 5g, glucose 5g, sodium chloride 5g, water 1000mL, pH7.2, sterilized at 115°C for 20min.

[0026] A fermentation method for increasing the ratio of ethyl caproate to ethyl acetate in Luzhou-flavor liquor comprises the following steps:

[0027] a. Activation of Lactobacillus brevis and Bacillus elongatus: insert the preserved Lactobacillus brevis into liquid MRS medium for activation, and Bacillus elongatus into liquid LB medium for activation, respectively activate 2 times to obtain a culture solution with stable strain performance;

[0028]...

Embodiment 2

[0034] Medium preparation: MRS medium formula: peptone 10g, yeast extract powder 5g, beef extract 10g, glucose 20g, sodium acetate trihydrate 2g, diammonium hydrogen citrate 2g, Tween 80 1mL, magnesium sulfate heptahydrate 0.58g, Manganese sulfate monohydrate 0.25g, dipotassium hydrogen phosphate trihydrate 2g, water 1000mL, pH value 6.6, sterilize at 115°C for 20min.

[0035] LB medium formula: peptone 5g, beef extract 10g, yeast extract 5g, glucose 5g, sodium chloride 5g, water 1000mL, pH7.2, sterilized at 115°C for 20min.

[0036] A fermentation method for increasing the ratio of ethyl caproate to ethyl acetate in Luzhou-flavor liquor comprises the following steps:

[0037] a. Activation of Lactobacillus brevis and Bacillus elongatus: insert the preserved Lactobacillus brevis into liquid MRS medium for activation, and Bacillus elongatus into liquid LB medium for activation, respectively activate 3 times to obtain a culture solution with stable strain performance;

[0038] B...

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Abstract

The invention relates to a fermentation method for improving the ratio of ethyl caproate to ethyl acetate in strong aromatic Baijiu, which comprises the following steps of: respectively carrying out expanded culture with Lactobacillus brevis and lysinibacillus macroides, and carrying out mixed fermentation on fermented grains; carrying out expanded culture with Lactobacillus brevis in MRS medium,carrying out expanded culture with lysinibacillus macroides in LB medium, and inoculating the expanded cultured Lactobacillus brevis liquid according to the inoculation amount of 0.5-2 mL / Kg fermentedgrains and the expanded cultured lysinibacillus macroides according to the inoculation amount of 0.5-2 mL / Kg fermented grains into the upper, middle and lower layers of fermented grains for several days. The present invention uses lactic acid to inhibit acetic acid, at the same time, the method ensures the yield of caproic acid, thus inhibiting the formation of ethyl acetate and promoting the formation of ethyl caproate and highlighting the important role of ethyl caproate and other flavor substances in the formation of typical styles of strong aromatic Baijiu. Brewing through functional microorganisms has good practical significance for reforming the traditional Baijiu industry in China and promoting the technological upgrading of Baijiu industry.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation, and relates to a fermentation method for increasing the ratio of ethyl caproate to ethyl acetate in Luzhou-flavor liquor. Background technique [0002] Luzhou-flavor liquor, with its characteristics of "rich cellar aroma, mellow sweetness, harmonious aroma, clean and refreshing finish", occupies more than 80% of the market share and is deeply loved by consumers. Esters are the most important aroma components in liquor. The main esters in Luzhou-flavor liquor are ethyl caproate, ethyl acetate, ethyl lactate, and ethyl butyrate, of which ethyl caproate is the main aroma substance, caproic acid The content of ethyl ester and its relationship with other ethyl esters determine the quality and style of Luzhou-flavor liquor. The ratio of ethyl hexanoate to ethyl acetate (hexyl-ethyl ratio) should be greater than 1. High-quality Luzhou-flavor liquor The ratio of ethyl to ethyl is around 2...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12N1/20C12R1/24C12R1/07
CPCC12G3/02C12N1/20
Inventor 崔海灏陈臣
Owner HEBEI SANJING WINE CO LTD
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