A method for preparing Polygonatum wine through co-fermentation of compound microorganisms

By using compound microbial fermentation agents and scientific fermentation conditions, the problems of poor taste and instability of Polygonatum wine have been solved, achieving high quality and safety, a refreshing and mellow taste, and a clear and transparent color, while shortening the fermentation cycle.

CN119752668BActive Publication Date: 2026-05-05GUANGDONG PHARMA UNIV
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Patent Information

Application Number
CN202411573983.8
Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Filing Date
2025-03-10
Publication Date
2026-05-05
Estimated Expiration
2045-03-10

AI Technical Summary

Technical Problem

Existing methods for preparing Polygonatum wine suffer from problems such as poor taste, poor stability, long fermentation cycle, high uncertainty of microorganisms, and potential generation of adverse metabolites, which affect its sensory quality and safety.

Method used

Using a compound fermentation agent of Lactobacillus plantarum, Bacillus lactis, and Saccharomyces cerevisiae in a specific ratio, and through scientific and reasonable fermentation conditions and multiple filtration processes, Polygonatum wine is prepared to balance the flavor of the medicinal materials and improve its stability.

Benefits of technology

It significantly improves the overall quality of Polygonatum wine, resulting in a refreshing, balanced sweet and sour taste, harmonious aroma, clear and transparent color, shortened fermentation cycle, reduced harmful metabolites, and improved safety and stability.

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Abstract

This invention discloses a method for preparing Polygonatum wine through co-fermentation of a compound microbial strain. Firstly, this invention provides a compound microbial fermentation agent composed of *Lactobacillus plantarum*, *Bacillus lactis*, and *Saccharomyces cerevisiae* in a mass ratio of 2–4:1–2:50–100. This compound microbial fermentation agent, through the synergistic effect of the compound microorganisms, effectively balances and improves the original bitterness of Polygonatum, significantly improving the overall quality of the Polygonatum wine; it accelerates the fermentation process, significantly shortens the fermentation cycle, and improves production efficiency, thereby reducing production costs. This invention further provides a method for preparing Polygonatum wine based on this compound microbial fermentation agent. This method exhibits significant effects in improving taste, increasing fermentation efficiency, enhancing product stability, reducing adverse metabolites, and improving nutritional and health benefits, thus meeting consumers' pursuit of high-quality Polygonatum health drinks.
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