一种基于葡萄内生菌的混合发酵方法
By using a co-fermentation method involving the endophytic fungus Alternaria sp. MG1 and the yeast CECA, the problem of homogenization in wine flavor has been solved, and the quality and diversity of wine have been improved. In particular, by increasing the aroma-characteristic substances such as acetates, fatty acid ethyl esters and aromatic alcohols, reducing undesirable flavor substances, and producing new anthocyanins, the aroma, color and taste of wine have been improved.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- NORTHWEST A & F UNIV
- Filing Date
- 2024-01-04
- Publication Date
- 2026-07-17
AI Technical Summary
The lack of existing technologies for mixed fermentation methods that utilize non-yeast-dominant fungi to improve wine quality has led to severe homogenization of wine flavors, affecting the diversity and quality of wines.
A mixed fermentation method using grape endophytic fungus Alternaria sp. MG1 and wine yeast CECA was adopted. Through a low-temperature maceration and peeling fermentation process, the metabolic characteristics of MG1 interact with wine yeast to improve fermentation efficiency and product quality, increase the aroma characteristics of acetate esters, fatty acid ethyl esters and aromatic alcohols, reduce undesirable flavor substances, and produce new anthocyanins.
It significantly improves the quality of wine, enhances fruit, floral and rose aromas, reduces undesirable flavors, improves the antioxidant properties and color stability of wine, increases the content of total polyphenols, flavanols, flavonols and anthocyanins, and improves the aroma, color and taste of wine.
Smart Images
Figure CN117801902B_ABST