Preparation method and detection method of healthy nutritional fruit wine for brewing yeast Bei-29

A bei-29, brewing yeast technology, applied in the field of fruit wine brewing and wine, can solve the problems of single product style, weak technical foundation, lack of standards, etc., to reduce surface tension, reduce sample immersion and extraction time difference, and promote release Effect

Pending Publication Date: 2021-01-15
NORTHWEST A & F UNIV
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Problems solved by technology

However, based on the status quo of the fruit wine market transitioning from the introduction period to the growth period, and facing the diversified demands of the

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  • Preparation method and detection method of healthy nutritional fruit wine for brewing yeast Bei-29
  • Preparation method and detection method of healthy nutritional fruit wine for brewing yeast Bei-29
  • Preparation method and detection method of healthy nutritional fruit wine for brewing yeast Bei-29

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[0034] In order to make the objectives, technical solutions and advantages of the present invention clearer, the present invention will be further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention, but not to limit the present invention.

[0035] The present invention utilizes the biological characteristics of Rhodotorula japonica, and simultaneously adopts the means of mixed bacteria fermentation to control the content of carotenoids in the fermentation process, so that not only the aroma characteristics and strength of the final product are improved, but also biologically active substances such as carotenoids will become Important healthy nutritional functional components in fruit wine.

[0036] The present invention adopts the artificially screened excellent strain of Rhodotorula mucilaginosa Bei-29, (the preservation nam...

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Abstract

The invention relates to the technical field of wine and fruit wine brewing, in particular to a preparation method and detection method of healthy nutritional type fruit wine for brewing yeast Bei-29.Optimal rhodotorula mucilaginosa and saccharomyces cerevisiae are subjected to mixed fermentation, so that the content of carotenoids (astaxanthin, beta-carotene, zeaxanthine and lycopene) in fermented raw wine is increased, and the components and content of norisoprene, terpene aroma substances and fruity ester substances are increased. The method provided by the invention comprises the steps of1) performing activation culture on optimized rhodotorula mucilaginosa Bei-29; 2) performing amplification culture on the rhodotorula mucilaginosa Bei-29 subjected to activation culture; 3) performing mixed fermentation on the rhodotorula mucilaginosa Bei-29 subjected to amplification culture and the saccharomyces cerevisiae, and then detecting the carotenoids and norisoprene aroma compounds.

Description

[0001] 1. Technical field: [0002] The invention relates to the technical field of wine and fruit wine brewing, in particular to a preparation method and detection method of a healthy and nutritious fruit wine produced by brewing yeast Bei-29. [0003] 2. Background technology: [0004] Fruit wine is a fermented wine made from fresh fruit or fruit juice through full or partial fermentation. my country is a big consumer of alcoholic beverages. In recent years, the fruit wine industry has broad prospects for development. Fruit wine products are increasingly recognized and accepted by consumers due to their low alcohol content, high nutrition, and good taste. According to the "Investigation and Analysis Report on China's Fruit Wine Market Prospects", from 2013 to 2017, my country's fruit wine production increased by an average of 15%. However, based on the status quo of the transition from the introduction period to the growth period of the fruit wine market, the fruit wine indu...

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Application Information

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IPC IPC(8): C12N1/18C12N1/16C12G1/02C12G1/022C12G1/04C12G3/024G01N30/02G01N30/06G01N30/30G01N30/32G01N30/34G01N30/72C12R1/865C12R1/645
CPCC12N1/18C12N1/16C12G1/02C12G1/0203C12G1/04C12G3/024G01N30/02G01N30/06G01N30/30G01N30/32G01N30/34G01N30/72G01N2030/324
Inventor 陶永胜张倩玮
Owner NORTHWEST A & F UNIV
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