Non-saccharomyces cerevisiae and fermentation method for increasing fragrance of rosa roxburghii fruit wine by using non-saccharomyces cerevisiae

Abstract

The invention discloses non-saccharomyces cerevisiae and a fermentation method for increasing fragrance of rosa roxburghii fruit wine by using the non-saccharomyces cerevisiae. The preservation numberof the non-saccharomyces cerevisiae is 20905. The invention also discloses the fermentation method for increasing the fragrance of the rosa roxburghii fruit wine by using the non-saccharomyces cerevisiae. Rosa roxburghii is used as a raw material, and the method comprises the steps of performing cleaning, performing crushing to obtain juice, inoculating the non-saccharomyces cerevisiae and saccharomyces cerevisiae according to a certain proportion and sequence at certain intervals, performing fermenting, ending fermentation, performing centrifuging, performing bottling and the like to brew the rosa roxburghii fruit wine. The prepared rosa roxburghii fruit wine is pure in color, prominent in rosa roxburghii fruit fragrance, harmonious in aroma, clear and transparent in wine liquid, rich inflavor, full in wine body and balanced in acerbity, the fragrance characteristic of the rosa roxburghii fruit wine is obviously improved, the purpose of remarkably increasing the aroma of the rosa roxburghii fruit wine is achieved, and product aroma quality is prominent. The brewing method is simple and easy to operate, low in cost and easy to industrialize.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a fermentation method for increasing the aroma of prickly pear wine. Background technique [0002] Prickly pear (Rosa roxburghii), a plant of the genus Rosa (Rosaceae) in the family Rosaceae, is a perennial deciduous shrub, and its fruit has extremely high nutritional value and medicinal value. At present, Guizhou has the most varieties of prickly pears. Rosa roxburghii fruit is rich in vitamin C, flavonoids, plant polyphenols, Rosa roxburghii polysaccharides, a variety of essential amino acids and superoxide dismutase (SOD) and other nutrients, especially vitamin C content is the highest in the fruit, per 100g Rosa roxburghii The vitamin C content in the fresh fruit is 841.58mg-3541.13mg, which is 50 times that of citrus and 10 times that of kiwi. It enjoys the reputation of "king of vitamin C" and "fruit of the three kings". The medicinal value of Rosa roxburghii is very high...

AI Technical Summary

Problems solved by technology

[0006] The main purpose of the present invention is to overcome the problems in the prior art that the aroma of fruit wine fermentation is insufficient, and the aroma caused by the simultaneous mixed fermentation of non-Saccharomyces cerevisiae and Saccharomyces cerevisiae is not prominent enough. After inoculating for a certain period of time, fermenting, terminating fermentation, centrifuging and bottling, the thorn pear fruit wine is brewed. The obtained thorn pear fruit wine has pure color, outstanding thorn pear fruit aroma, harmonious aroma, clear and transparent wine, rich flavor and full body , sour and astringent balance, significantly improved the aroma characteristics of thorn pear fruit wine, achieved the purpose of significantly increasing the aroma of thorn pear fruit wine, and the product aroma quality is outstanding

Images