Microbial clarification method for fruit wine

A technology of microorganisms and fruit wine, applied in the field of fruit wine brewing, can solve the problems of time-consuming and high investment

Active Publication Date: 2021-07-06
ZAOZHUANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The clarification process is currently the most complicated, time-consuming, and cost-intensive process in the fruit wine brewing process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A microbial clarification method for fruit wine, comprising the steps of:

[0024] (1) Add sulfur dioxide to the fruit juice obtained after the fruit is processed, and the addition amount is 30mg / L, and the sugar content and acidity are not adjusted;

[0025] (2) Add exopolysaccharide-producing lactic acid bacteria, the inoculum size is 2%, and ferment at a constant temperature of 35° C. for 20 hours;

[0026] (3) Add the following fermenting brewer's yeast, the inoculum size is 4%, and ferment for 40 hours at a constant temperature of 8°C;

[0027] (4) adjust the sugar content of the fermented wine according to the sugar content of the original fruit juice and the alcohol content of the finished fruit wine;

[0028] (5) adjust the pH value of the fermented liquor to 4.0;

[0029] (6) Add fruit wine yeast, the inoculation amount is 8%, 20 DEG C constant temperature static fermentation, till the weight of fermented liquor no longer changes; While completing the alcohol...

Embodiment 2

[0031] A microbial clarification method for fruit wine, comprising the steps of:

[0032] (1) Sulfur dioxide is added to the fruit juice obtained after the fruit is processed, and the added amount is 60mg / L, and the sugar content and acidity are not adjusted.

[0033] (2) Add exopolysaccharide-producing lactic acid bacteria, the inoculum size is 4%, and ferment at a constant temperature of 38° C. for 30 hours;

[0034] (3) Add the following fermenting brewer's yeast, the inoculum size is 6%, and ferment for 60 hours at a constant temperature of 12°C;

[0035] (4) adjust the sugar content of the fermented wine according to the sugar content of the original fruit juice and the alcohol content of the finished fruit wine;

[0036] (5) adjust the pH value of the fermented liquor to 5.5;

[0037] (6) Add fruit wine yeast, the inoculum amount is 12%, 28 ℃ constant temperature static fermentation, until the weight of fermented wine no longer changes; while completing the alcoholic f...

Embodiment 3

[0039] A microbial clarification method for fruit wine, comprising the steps of:

[0040] (1) Sulfur dioxide is added to the fruit juice obtained after the fruit is processed, and the added amount is 40mg / L, and the sugar content and acidity are not adjusted.

[0041] (2) Add exopolysaccharide-producing lactic acid bacteria, the inoculum size is 3%, and ferment at a constant temperature of 37°C for 24 hours;

[0042] (3) Add the following fermenting brewer's yeast, the inoculum size is 5%, and ferment at a constant temperature of 10°C for 48 hours;

[0043] (4) adjust the sugar content of the fermented wine according to the sugar content of the original fruit juice and the alcohol content of the finished fruit wine;

[0044] (5) adjust the pH value of the fermented liquor to 5.0;

[0045] (6) Add fruit wine yeast, the inoculum amount is 10%, 25 ℃ constant temperature static fermentation, until the weight of fermented liquor no longer changes; when finishing the alcoholic fer...

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PUM

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Abstract

The invention relates to the technical field of fruit wine brewing, in particular to a method for clarifying fruit wine by using a microbial leavening agent. The method mainly comprises the following steps: adding a proper amount of sulfur dioxide into fruit juice, sequentially adding lactic acid bacteria for producing exopolysaccharides, and carrying out constant-temperature static fermentation; adding bottom beer yeasts and performing constant-temperature static fermentation; adjusting the sugar degree of the fermented wine liquid according to the sugar degree of the fruit juice and the alcoholic content of the finished fruit wine, and adjusting the pH value of the fermented wine liquid to 4.0-5.5; and adding fruit wine yeasts and carrying out constant-temperature static fermentation until the weight of the fermented wine is not changed any more. While the alcoholic fermentation of the fruit wine is completed, the colloidal suspended substances in the fruit wine can be effectively reduced, and the clarity and the stability of new wine are improved; the technical difficulty and production cost of the clarification process are reduced, the clarification treatment time is shortened, flavor or nutrition loss is avoided, the production efficiency of the fruit wine is improved, the acidity of the fruit wine can be reduced through lactic acid bacteria fermentation, and the fruit wine is endowed with richer taste and flavor.

Description

technical field [0001] The invention relates to the technical field of fruit wine brewing, in particular to a method for clarifying fruit wine by utilizing a microbial fermentation agent. Background technique [0002] The fruit wine brewed by microbial fermentation technology contains yeast, bacteria, protein, tannin and berry tissue fragments in the new wine obtained after the alcoholic fermentation, which will cause turbidity and discoloration of the fruit wine during storage, seriously affecting The quality of fruit wine and the development of fruit wine industry. Therefore, the new wine after alcoholic fermentation must be clarified to obtain stable and excellent quality. The clarification methods commonly used in modern times mainly include heat treatment, freezing treatment, membrane filtration technology, clarifying agent, mechanical treatment, enzyme preparation clarification method, etc. [0003] Application number: CN202011543391.3 Chinese invention "A kind of wo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12R1/865
CPCC12G3/024
Inventor 孙中贯刘琳徐海洋刘欣马龙婧刘继超
Owner ZAOZHUANG UNIV
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