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Mixed fermentation mulberry wine based on wickerhamomyces anomalus and preparation method thereof

A Wickerhanson, mixed-bacteria fermentation technology, applied in microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc. question

Inactive Publication Date: 2021-09-14
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above-mentioned deficiencies, the object of the present invention is to provide a mixed-bacteria fermented mulberry wine based on abnormal Wakehansen yeast and its preparation method, which can effectively solve the weak mouthfeel and low aroma caused by the fermentation of the existing mulberry wine with a single strain. Insufficient, serious homogeneity of quality and common defects of wine body, etc.

Method used

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  • Mixed fermentation mulberry wine based on wickerhamomyces anomalus and preparation method thereof
  • Mixed fermentation mulberry wine based on wickerhamomyces anomalus and preparation method thereof
  • Mixed fermentation mulberry wine based on wickerhamomyces anomalus and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] This example provides a preparation method of mixed-bacteria fermented mulberry wine based on Saccharomyces aberrantensis, including the following steps:

[0047] Step (1): Mix the pretreated mulberry, potassium metabisulfite and sterile water, adjust the sugar content and acidity, and obtain the fermentation liquid; wherein, the mass ratio of mulberry to sterile water in the fermentation liquid is 3 : 2, the concentration of potassium metabisulfite is 60mg / L; Utilize white granulated sugar to adjust the sugar concentration of the fermentation liquid to 20.74wt%, and the acidity is adjusted to pH 4.0-4.5 by using citric acid; wherein, the pretreatment process of mulberries is: Fresh mulberries, remove impurities, moldy fruit, etc., soak in water for 1 to 2 hours, drain, and beat;

[0048]Step (2): Inoculate the abnormal Wickkhansen yeast into the fermentation liquid obtained in step (1); the specific process is: Step (2.1): Inoculate the abnormal Wickkhansen yeast into ...

experiment example 1

[0055] On the basis of the steps and parameters of Example 1, this example investigated the effect of the total content (16wt%, 18wt%, 20wt%, 22wt% and 24wt%) of the initial soluble solids in the fermentation system on the mulberry wine made by the present invention. The influence of the color of the wine body, the clarity of the wine body and the flavor of the wine body, the test results are shown in Table 1; wherein, the physical and chemical indicators in the prepared mulberry wine under different initial total soluble solids content are as follows figure 1 Shown (Note: Different letters represent significant differences (p<0.05)).

[0056] Table 1 Effect of initial total soluble solid content on mulberry wine

[0057]

[0058]

[0059] It can be seen from Table 1 that the difference in the total content of initial soluble solids has no effect on the color and clarity of the wine body, but has a greater impact on the flavor of the wine body. With the decrease of soli...

experiment example 2

[0062] In this example, on the basis of the steps and parameters of Example 1, the effects of fermentation temperature (22°C, 24°C, 26°C, 28°C and 30°C) on the wine body color and wine body clarity of the mulberry wine prepared by the present invention were investigated. and the impact of wine body flavor, the test results are shown in Table 2; wherein, the physical and chemical indicators in the mulberry wine made under different fermentation temperatures are as follows figure 2 Shown (Note: Different letters represent significant differences (p<0.05)).

[0063] Table 2 Effect of fermentation temperature on mulberry wine

[0064]

[0065]

[0066] It can be seen from Table 2 that the effect of fermentation temperature on the color of the wine body is not obvious, but it has a great influence on the taste, aroma and typicality of the wine body. When the fermentation temperature was too low or too high, the body and flavor of the wine were underfermented, and the sensor...

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Abstract

The invention discloses a mixed fermentation mulberry wine based on wickerhamomyces anomalus and a preparation method thereof, and the method mainly comprises the following steps: step (1): mixing pretreated mulberries with sterile water, and adjusting the sugar degree and acidity to obtain a to-be-fermented liquid; (2) inoculating wickerhamomyces anomalus into the to-be-fermented liquid obtained in the step (1); (3) inoculating saccharomyces cerevisiae into the to-be-fermented liquid obtained in the step (2); and (4) sequentially fermenting, filtering, standing at low temperature and clarifying the to-be-fermented liquid obtained in the step (3) to obtain the mixed fermentation mulberry wine based on wickerhamomyces anomalus . The total ester content, the taste and the fragrance of the mulberry wine are improved, the total acid content and the volatile acid content are reduced, and the problems that due to the fact that existing mulberry wine is fermented through a single strain, the taste is boring, the fragrance is insufficient, quality homogenization is serious, and wine bodies have common defects are solved.

Description

technical field [0001] The invention relates to the technical field of mulberry wine preparation, in particular to a mixed-bacteria fermented mulberry wine based on Wakehansen yeast and a preparation method thereof. Background technique [0002] As a by-product of sericulture, mulberry is deeply loved by people because of its complex composition and many effects. However, due to the strong seasonality of mulberry, the fresh fruit picking period, loose tissue, short shelf life, and easy to perish and deteriorate. Therefore, deep processing is the only way for the development of mulberry industry. [0003] Mulberry wine is a kind of fruit wine brewed from mulberries, which has the characteristics of low alcohol content, rich taste and high nutritional value. Using mulberries to brew fruit wine can not only retain the inherent flavor and nutrients of mulberries, but also prolong the shelf life and improve economic benefits. It is an effective way to promote the development of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12R1/78C12R1/865
CPCC12G3/024
Inventor 边名鸿许强曲都黄丹丹胡澜杨莹邹玉锋袁天萌
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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