Low-alcohol wine brewing method applying double-bacterium system low-temperature staged fermentation

Through the low-temperature segmented fermentation method of the dual-bacteria system, the synergistic effect of thermotolerant Kluyveromyces and Pichia Kluyveromyces, combined with nitrogen replacement and enzymatic hydrolysis treatment, the problems of reduced aroma and uncontrolled sugar conversion in the preparation of low-alcohol wine were solved, and the efficient preparation of low-alcohol wine was achieved.

CN120699724APending Publication Date: 2025-09-26SHANGLUO UNIV +1
1 Cites 0 Cited by

Patent Information

Application Number
CN202510923164.X
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2025-07-04
Publication Date
2025-09-26

AI Technical Summary

Technical Problem

Existing low-alcohol wine preparation methods have problems such as reduced aroma components, uncontrolled sugar conversion and fermentation stagnation, and existing technologies fail to effectively control the yeast metabolic state during the fermentation process.

Method used

A dual-bacteria system low-temperature segmented fermentation method is adopted. By inoculating thermotolerant Kluyveromyces and Pichia Kluyveromyces into the grape juice, combined with nitrogen replacement and enzymatic hydrolysis treatment, the dissolved oxygen content and temperature during the fermentation process are controlled, and the production of alcohol and flavor substances is precisely regulated.

Benefits of technology

The flavor substance retention rate of low-alcohol wine is achieved at ≥95%, and the alcohol content is precisely controlled at 3%~4% ABV, avoiding flavor loss and fermentation stagnation, and improving the taste and aroma of low-alcohol wine.

✦ Generated by Eureka AI based on patent content.
Patent Text Reader

Abstract

The invention belongs to the technical field of wine brewing, and discloses a low-alcohol wine brewing method applying a double-bacterium system to perform low-temperature staged fermentation, which comprises the following steps: accurately controlling the alcoholic strength to 3.8% ABV + / -0.1% ABV and ester substances to be more than or equal to 75mg / L through a heat-resistant Kluyveromyces cerevisiae and Kluyveromyces pichia composite strain system in combination with beta-glucan enzymolysis and low-temperature staged fermentation; the flavor substance retention rate is greater than or equal to 95%; wherein the Kluyveromyces thermotolerant firstly utilizes glucose to grow, breed and produce acid, so that a conversion precursor of sugar to alcohol is reduced; the kluyveromyces pichia is regulated and controlled by a metabolic pathway, most glucose is used for synthesizing flavor substances such as esters and higher alcohols, and only a small amount of glucose is converted into alcohol. The finally obtained low-alcohol grape wine has fresh and cool taste and rich fragrance, and meets the market requirements of healthy drinks. Under the joint cooperation of fermentation control, strain combination and enzymolysis treatment, the problems of out-of-control sugar conversion, flavor loss, fermentation stagnation and the like in the existing low-alcohol wine production are solved.
Need to check novelty before this filing date? Find Prior Art