Method for increasing content of ethyl caproate in Luzhou-flavor liquor

A technology of strong-flavor liquor and ethyl hexanoate, applied in the field of winemaking, can solve problems such as loss of ethyl hexanoate, poor quality of the original wine, and poor taste.

Active Publication Date: 2021-04-30
XIHUA UNIV +1
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  • Abstract
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Problems solved by technology

However, for newly opened cellars, the quality of the original wine produced is often poor, and the taste is far inferior to that of old cellar wines, especially the content of ethyl caproate, the main flavor component closely related to cellar mud microorganisms, is low
In addition, the aging of the cellar will also cause the loss of ethyl caproate in the original wine. Therefore, it is particularly important to invent a method that can increase the content of ethyl caproate, the main aroma component of Luzhou-flavor liquor.

Method used

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  • Method for increasing content of ethyl caproate in Luzhou-flavor liquor
  • Method for increasing content of ethyl caproate in Luzhou-flavor liquor

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Embodiment 1

[0037] A method for improving the content of ethyl caproate in Luzhou-flavor liquor, comprising the following steps:

[0038] (1) Preparation of bacterial solution A: Transfer the seed solution of Bacillus siamensis to a 500mL Erlenmeyer flask containing 200mL spore-forming medium at an inoculum size of 5%, and cultivate it at 40°C and 160r / min for 48h , the number of viable bacteria was detected at 10 9 CFU / mL.

[0039] (2) Preparation of bacterial solution B: transfer Candida utilis (Candida utilis) seed solution to a 500mL Erlenmeyer flask containing 200mL yeast proliferation medium according to the inoculum size of 5%, and cultivate at 35°C and 120r / min 36h, the number of live bacteria detected is 10 8 CFU / mL.

[0040] (3) Preparation of composite functional bacterial liquid C: After the bacterial cells A and B were collected by centrifugation, an equal volume of sterile normal saline was added to resuspend the bacterial suspension, and then Bacillus siamensis (Bacillus...

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Abstract

The invention discloses a method for increasing content of ethyl caproate in Luzhou-flavor liquor. The method comprises the following steps: preparing a bacterial solution A, preparing a bacterial solution B, and preparing a composite functional bacterial solution C; preparing reinforced Daqu D; and preparation of pit mud microorganism enrichment liquid E and fermentation in a pool. According to the method, bacillus siamensis and candida utilis are selected for culture and fermentation, reinforced yeast is prepared, and the content of an ethyl caproate precursor substrate in the pit is increased through the synergistic effect of the reinforced yeast and the pit mud microorganism enrichment liquid, so that synthesis of ethyl caproate is promoted. When the method is used for brewing the Luzhou-flavor liquor, the ethyl caproate content of the raw liquor produced by the new cellar and the aging cellar is obviously improved, the Luzhou-flavor style of the liquor body is prominent, and the aroma is mellow.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for increasing the content of ethyl caproate in Luzhou-flavor liquor. Background technique [0002] Chinese liquor is a traditional distilled liquor in my country and one of the six major distilled liquors in the world. Among them, Luzhou-flavor liquor was selected into the list of "China's Intangible Cultural Heritage" in 2006 because of its unique brewing process. Esters are the main aroma components of most flavor liquors, and the content and proportion of different esters will directly affect the flavor of the finished liquor. Esters in Luzhou-flavor liquor account for about 60% of the aromatic components, of which ethyl caproate is the main aroma component of Luzhou-flavor liquor, which is jointly created with an appropriate amount of ethyl acetate, ethyl lactate, and ethyl butyrate. The Luzhou-flavor Baijiu has unique style characteristics such as rich cellar arom...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/02C12H6/02C12R1/07C12R1/72
CPCC12G3/021C12G3/02C12H6/02
Inventor 关统伟杨涵张家旭赵小林张习超
Owner XIHUA UNIV
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