Aroma-producing filler, preparation method thereof and aging method of wine

A technology of fillers and strains, which is applied in the aging of wine, aroma-producing fillers and their preparation, and in the field of wine aging production. It can solve problems such as the decrease in the content of aroma substances, the impact on product output, and the impact on product quality, and achieve improvement. Type and content, shortened aging time, effect of shortened time

Pending Publication Date: 2020-08-04
SHANXI JINKEHAI BIOLOGICAL PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the existing aging method, there is a problem that the aging time is long, which affects the output of the product; and the compression of the aging time will cause a decline in the content of aroma substances, which will affect the quality of the product.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Preparation of aroma filling material

[0021] 1. Dry and crush the stems of seabuckthorn, and pass through an 80-mesh sieve to obtain stem powder of seabuckthorn for later use.

[0022] 2. Mix 50% seabuckthorn stem powder and 50% white pottery clay to make mung bean-sized particles.

[0023] In an electric kiln at 1100-1200°C, fire for 3-5 hours to obtain the aroma-producing filler.

[0024] 2. Fermentation and cultivation of aroma-producing fillers

[0025] 1. Aroma-producing filler 62%, fresh potato 30%, soybean meal 5%, glucose 0.2%, potassium dihydrogen phosphate 0.01%, magnesium sulfate 0.005%, yeast 1%, Aspergillus oryzae or Mucor 0.2%, acetic acid bacteria Or Lactobacillus 0.05%.

[0026] 2. Put the above mixture into an insulated culture tank with agitation, add water to submerge the aroma-producing filler, and culture at 28-32°C for 7-10 days to obtain a fermentation culture.

[0027] 3. N 2 air conservation

[0028] 1. Put the fermentation culture in...

Embodiment 2

[0034] 1. Preparation of aroma filling material

[0035] 1. Seabuckthorn roots are dried, crushed, and passed through an 80-mesh sieve to obtain seabuckthorn root powder for later use.

[0036] 2. Mix 60% seabuckthorn root powder and 40% red clay to make mung bean-sized particles. Fire at 800-900°C for 4.5 hours in an electric kiln to prepare the aroma-producing filler.

[0037] 2. Fermentation and cultivation of aroma-producing fillers

[0038] 1. Aroma-producing filler 60%, fresh potato 32%, soybean meal 5%, glucose 0.2%, potassium dihydrogen phosphate 0.01%, magnesium sulfate 0.005%, yeast 1%, Aspergillus oryzae 0.2%, Lactobacillus 0.05%.

[0039] 2. Put the above-mentioned mixture into an insulated culture tank with stirring, add water to submerge the aroma-producing filler, and culture at 32° C. for 7 days to obtain a fermentation culture.

[0040] 3. N 2 air conservation

[0041] 1. Put the fermentation culture into a large nitrogen tank, fill it with liquid nitroge...

Embodiment 3

[0046] 1. Preparation of aroma filling material

[0047] 1. Seabuckthorn stems and seabuckthorn roots are dried, crushed, and passed through an 80-mesh sieve to obtain seabuckthorn stem and root powder for later use.

[0048] 2. Mix 65% seabuckthorn stem root powder and 35% soft clay to make mung bean-sized particles. Fire in an electric kiln at 110-150°C for 5 hours to prepare the aroma-producing filler.

[0049] 2. Fermentation and cultivation of aroma-producing fillers

[0050] 1. Flavor-producing filling material 70%, fresh potato 22%, soybean meal 5%, glucose 0.2%, potassium dihydrogen phosphate 0.01%, magnesium sulfate 0.005%, yeast 1%, mucormyces 0.2%, lactobacillus 0.05%.

[0051] 2. Put the above-mentioned mixture into an insulated culture tank with stirring, add water to submerge the aroma-producing filler, and culture at 28°C for 10 days to obtain a fermentation culture.

[0052] 3. N 2 air conservation

[0053] 1. Put the fermentation culture into a large nitr...

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Abstract

The invention relates to an aroma-producing filler, a preparation method thereof and an aging method of wine, and belongs to the technical field of wine aging. The invention aims to increase aroma substances in a wine body so as to improve the taste and aroma of the wine body and shorten the aging time. According to the specific technical scheme, hippophae rhamnoides stems and/or hippophae rhamnoides roots and filling auxiliary materials are mixed, granulated and fermented through food fermentation strains to prepare the aroma-producing filler, the aroma-producing filler and wine to be aged are jointly put into a tank to be aged according to a certain proportion, and oxygen is intermittently introduced in the aging process. According to the invention, biological fermentation and aging processes are combined, so that the variety and content of aroma-producing substances in the wine body are effectively improved, the aging time of the wine body is shortened, and the yield and quality ofthe product are improved.

Description

technical field [0001] The invention belongs to the technical field of wine production, and relates to wine aging production technology, in particular to an aroma-producing filler, a preparation method thereof and a wine aging method. Background technique [0002] The taste of liquor is produced in the process of fermentation and storage. It is a process of eliminating the smell of new wine and increasing the sense of aging. From the perspective of chemical composition, the aroma-producing substances and taste mainly include some low-molecular esters, such as ethyl acetate Esters, ethyl lactate, ethyl caproate, etc. These esters are first produced by microorganisms in the koji, and then enter the wine body through distillation. During storage, some esters will also be produced due to the reaction between alcohol and acid, thereby increasing and Different tastes of wine are produced. At present, the ways of aging wine mainly include physical method, chemical method and biolo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06C12H1/22
CPCC12G3/06C12H1/22
Inventor 张小民张欣郭海利姚莹
Owner SHANXI JINKEHAI BIOLOGICAL PROD
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