65 results about "Malate fermentation" patented technology

The invention discloses a production method of aged dry red wine. The method is characterized by comprising the following steps of: removing the stem of grape and crushing; steeping at low temperature for 4-12 hours; after the steeping, separating part of the grape juice, and adding yeast into the pulp to perform temperature-controlled alcohol fermentation; meanwhile, centrifuging the separated grape juice for producing pink wine; after the alcohol fermentation, performing temperature-controlled micro-oxygenation on the separated raw wine; and then performing the processes of malolactic fermentation, clarification, freezing, filtering and the like to obtain the aged dry red wine. Through the invention, the chroma, tannin and total phenol of the produced aged dry red wine are obviously improved in comparison with the common aged dry red wine; moreover, the aged dry red wine produced by the method disclosed by the invention has stable color, full body, mellow and coordinative mouthfeel and strong structure sense; the aging potential is obviously enhanced; and the production method is simple and easy to control and suitable for industrial production.

The invention discloses a dry white wine and its brewing process which comprises, screening grape raw material, stripping and squashing, fruit juice separating and squeezing, clarifying, alcoholic fermentation, malic acid - lactic acid fermentation, ageing, stability treatment, filtering and bottling.

The invention discloses a method for brewing a blueberry wine. The method comprises the steps of selecting raw materials, selecting strains, fermenting with ethanol, carrying out malo-lactic fermentation, ageing, clarifying, stabilizing and the like. According to the method, optimized blueberries Huangshan 1# serve as the raw materials; high-temperature enzymolysis, high-temperature start-up and low-temperature long-time fermentation are carried out by using saccharomycetes RC212 as the fermentation strains; the malo-lactic fermentation is carried out by using oenococcus oeni SD-2 with high glucosidase activity; micro-aerobic ageing is utilized, so as to accelerate wine ageing and improve the quality of the wine; the blueberry wine can keep a clarified and stable state in long term by the technical means of natural clarification, cellaring, cold treatment, heat treatment, stabilizer adding, microfiltration and the like. In accordance with the method, a high-quality blueberry wine with good color, smell and taste can be obtained, and the obtained product meets the requirements of the national wine product quality standard GB2758-81.

The invention relates to Lactobacillus plantarum R23 which is characterized in that: the Lactobacillus plantarum is conserved in China General Microbiological Culture Collection (CGMCC) on August 1, 2011 with the conservation number of CGMCC No.5105. The Lactobacillus plantarum R23 not only can produce malolactic enzyme at high yield and has good biological deacidification capability, but also has the following stronger beneficial characteristics of (1) stronger resistance, (2) stronger oxidation resistance and (3) stronger adhesion capability. The Lactobacillus plantarum can utilize malic acid in priority in the fruit wine containing malic acid, and then carries out lactic acid fermentation of the malic acid to achieve biological deacidification. The Lactobacillus plantarum can be used in fruit juice beverage processing to produce fermented sterile fruit juice beverages, and can also be used in fruit juice beverage processing to produce fermented lactobacillus live bacterial beverages.

The invention discloses saccharomyces cerevisiae and application thereof in reducing acidity in the process of producing wine. The invention provides the saccharomyces cerevisiae NJZSC5 CGMCC No. 3732. The NJZSC5 has strong capacity of utilizing malic acid and citric acid, weak capacity of accumulating succinic acid, and lower lactic acid content after malolactic fermentation in the process of fermenting alcohol. The NJZSC5 can greatly reduce the whole brewing cycle (5-8d) when the wine is produced by using the NJZSC5, improves yield rate of the wine and quality of finished product wine. The NJZSC5 can solve the problems of preparing high-quality wine with relatively low acidity from grape variety with high acidity in grape production areas with high acidity. The wine produced by using the NJZSC5 has the advantages of low acidity, fresh, cool and soft mouthfeel, no astringent flavor, balanced sweetness and sourness, clear level feeling, unique feature, balanced components of volatile aroma, and obvious characteristic aroma of grapes per se.

The invention provides a process for preparing malolactic fermentation complex flavor distilled white liquor. The process comprises the following steps: (1) squeezing apple juice; (2) fermenting, namely diluting the concentrated apple juice in the step (1) into fruit juice with the sugar degree of 16-20 percent, feeding the fruit juice into a fermentation tank, adding a wine-brewing yeast to ferment into apple raw wine at low temperature; (3) sealing and storing, namely clarifying and filtering the apple raw wine, inputting the apple raw wine into an oak barrel for sealing and storing; (4) distilling; (5) inputting the raw distilled wine in the step (4) into a micro oxygen equipment for ageing; (6) inputting the distilled wine in the step (5) into a freezing tank for freezing; and (7) blending to prepare the finished wine. The white liquor is prepared by apple juice, stored in the oak barrel after fermentation, distilled and aged in the micro oxygen equipment, the content of methanol and fusel oil is greatly reduced, and due to the process for sequentially storing and distilling, the brewed white liquor is pleasant in taste, and people do not feel dizzy after drinking the white liquor.

The invention provides a brewing method for a high-quality dry red wine. The brewing method comprises the following steps: (1) raw material selection and treatment; (2) crushing and pressing; (3) pulpmixing; (4) alcohol fermentation; (5) malolactic fermentation; (6) aging; and (7) clarification. The dry red wine prepared by using the method of the invention is deep ruby red, and has mature andrich grape berry fragrance and black gooseberry fragrance and the sweet vanilla flavor of oak; and the dry red wine has varying compound fragrance, thick wine body, plump, harmonious and powerful taste and lingering aftertaste.

The invention discloses a brewing method of a cider, and belongs to the technical field of food, and in particular relates to a brewing process of the cider. The cider provided by the invention is prepared from the raw material of a fresh apple, and is good in taste, and nutrient-rich. The process steps of the brewing method disclosed by the invention comprises the following steps of: extracting juice by crushing; causing the juice to stand still to obtain clear juice; carrying out alcoholic fermentation; carrying out malolactic fermentation; carrying out aging and clarification.

The invention provides a wild cherry fruit wine deacidifying method. The wild cherry fruit wine deacidifying method includes a), mixing wild cherry fruit wine obtained after alcoholic fermentation with sodium bicarbonate and performing primary deacidification; (b), subjecting the wild cherry fruit wine subjected to primary deacidification to malolactic fermentation. The wild cherry fruit wine deacidifying method has the advantages that tartaric acid is removed by chemical deacidification, the sodium bicarbonate and the tartaric acid react to produce carbon dioxide, and accordingly, the wild cherry fruit wine deacidifying method is good in deacidifying effect and high in deacidifying speed and can avoid precipitation; malic acid is removed by chemical deacidification and can be decomposed into monocarboxyl lactic acid by means of applying an MLF (malolactic fermentation) bio-deacidification technology, so that the fruit wine has a soft and rounded mouthfeel and is lower in acerbic feeling; the concentration of trace compositions such as aldehydes, lipids, amino acid, other organic acids and vitamins in the fruit wine is changed by means of metabolic activity of lactic acid bacteria, so that wine body flavor complexity forming is benefited, wine body biological stability can be enhanced, a flavor modification function is achieved and softness of the wild cherry fruit wine is improved.

The present invention discloses microbial organisms capable of fermenting malic acid to lactic acid having impaired capability of degrading citric acid. These microbial organisms are for example useful in methods of preferentially degrading malic acid over citric acid in a liquid composition or in methods of inducing malolactic fermentation during wine production. The invention also discloses a concentrate of these microbial organisms and methods of preparing such a concentrate. The present invention furthermore relates to an activation solution useful for incubation of microbial organisms prior to inoculation into a liquid composition, such as wine.

The invention relates to preparation technology for fruit wines, in particular to the preparation technology for a calcium fruit icewine, which solves the problem about acid control in processing the calcium fruit wine. The preparation technology for the calcium fruit icewine comprises the following steps: breaking fresh calcium fruits and mixing fruit juice, adding pectin clastic enzyme for enzymolysis treatment and then adding calcium carbonate for deacidification, inoculating saccharomycetes for fermentation, adding potassium bicarbonate to neutralize part of acid after the fermentation, then performing malolactic fermentation, and finally adding 10% mixed juice for blending so as to balance the taste; moreover, fining and filtering, cooling at subzero 5 to subzero 4 DEG C for 10 days, naturally storing in a can for ageing for 3 -5 mouths, filtering and canning, so as to obtain the calcium fruit wine at last. The wine body is transparent and clear, tastes full-bodied, is elegant and agreeable to the taste of sour and sweet, and smells nice.

The invention belongs to the technical field of wine, and particularly provides dry red wine. The dry red wine is prepared by using grapes as raw materials through the technological methods includingsoaking, fermentation, re-soaking, malolactic fermentation, aging and storage. According to the dry red wine provided by the invention, before the grapes enter into a jar, a complete state is kept, low-temperature processing is adopted as much as possible, and the nutrition of the original grapes is kept to a maximum extent, so that oxidation of the grapes is avoided; the high-quality cabernet sauvignon dry red wine which has a complicated and dense fragrance, has a layered, strong-endurance and powerful mouthfeel and has a thick, balanced and a long lasting taste is obtained, the simplification of brewing processes of the dry red wine is broken through, and the local characteristic of the grape raw materials is outstanding.

The present invention provides a kind of wine direct throw starter, comprises component A and component B, wherein, described component A is made up of saccharomyces cerevisiae freeze-dried powder and Loggery yeast freeze-dried powder; Said component B is made up of It consists of lyophilized powder of Lactobacillus rhamnosus, lyophilized powder of Oenococcus oeni, lyophilized powder of Lactobacillus acidophilus and lyophilized powder of Lactobacillus brevis. The invention also provides a preparation method of wine direct throwing starter. The invention also provides a wine fermentation method. In the wine direct-throwing starter provided by the invention, component A is used for alcoholic fermentation, and component B is used for post-fermentation, that is, malolactic fermentation, which can greatly increase the nutrients in dry red wine and make dry red wine The wine is delicate and mellow, with a noble aroma. The experimental results show that when the wine is fermented with the wine direct-injection starter provided by the invention, the content of gamma-aminobutyric acid and resveratrol in the obtained wine is relatively high, and the wine is fine and mellow with a noble aroma.

The invention discloses a blueberry fruit wine brewing technology. The blueberry fruit wine brewing technology comprises the following steps that blueberry raw materials are selected, specifically, the blueberry raw materials are selected from wild blueberries of xiaoxing'an mountains; crushing is performed, specifically, the blueberry raw materials are subjected to crushing treatment; early-stagefermentation is performed, specifically, brewing yeast is added to the raw materials obtained after the crushing; malolactic fermentation is performed, specifically, lactic acid bacteria are added inliquor to be subjected to malolactic fermentation to obtain raw wine; stabilization and filtering are performed, specifically, the aged raw wine is clarified by freezing and then filtered; and filling and bottling are performed, specifically, the clarified raw wine is filled and bottled to obtain blueberry fruit wine. The blueberry fruit wine brewing technology has the advantages that the finallyobtained blueberry fruit wine has a rich dark purple color, retains the nutrition and taste of the original wild blueberries and is clear and translucent, and the taste is relatively sweet.

The invention belongs to the technical field of biology, and discloses a method for producing malic acid. The method comprises the following steps: taking malic acid fermentation liquor, centrifuging to remove precipitate, collecting supernatant, adding activated carbon, stirring, adding diatomite, uniformly stirring, filtering by a plate frame, collecting filtrate, filtering by a micro-filtration membrane, collecting micro filtrate, absorbing malic acid through a chromatographic column filled with strong-base and weak-acid type amphoteric ion exchange resin, then eluting the malic acid adsorbed on the resin with hot water, performing elution repeatedly, mixing obtained eluates, and carrying out reduced pressure distillation and vacuum drying to obtain the malic acid product.

A method for improving the malolactic fermentation in wines comprising conducting the malolactic fermentation using lactic acid bacteria with organic alkaline or neutral dispersing agent.

The invention discloses seedless xiahei semi-sweet low-foam pink wine and a preparation method thereof. Seedless xiahei grapes as a table grape variety are selected as liquor-making raw materials. The preparation method includes the steps that the grapes are harvested, subjected to threshing and sorting and then crashed, and potassium metabisulfite is added into grape juice; pectinase and yeast are added, and dipping and fermenting are carried out at the same time; then, free run wine is instantly released and transferred into a freezing tank to be refrigerated in a sealed mode; after freezing, the wine is left in the freezing tank to be sealed and transferred into a storing tank after being unfrozen at room temperature; the wine is filtered and then subjected to membrane filtering through a filtering membrane. The seedless xiahei grapes as the table grape variety are creatively adopted as the liquor-making raw materials, dipping and fermenting are carried out for a short time at the same time at low temperature, the sealing-freezing-filtering mode is adopted, malo-lactic fermentation is not carried out, and therefore the wine keeps a bright color, full-bodied flowery flavor, a suitable sugar degree and suitable alcohol content and contains an appropriate quantity of bubbles and suitable acidity.

A selected malolactically active Ln. oenos strain which is useful for inducing malolactic fermentation in wine or fruit juice by the direct inoculation of a concentrate of a starter culture containing the strain, the strain having a survival rate of at least 80% when inoculated directly into a wine having a pH of 3.2 or lower and containing at least 25 mg SO.sub.2 per l and at least 12 vol % ethanol, and capable of starting malolactic fermentation when added directly to the wine or fruit juice at a concentration of less than 10.sup.7 colony forming units per ml. There is also provided a method of isolating such a strain and a method for producing a culture of the strain.

The invention relates to the technical field of wine brewing and discloses a dried red pitaya fruit wine and a brewing method thereof. The brewing method of the dried red pitaya fruit wine comprises the following steps of pitaya concentrated juice preparation, non-saccharomyces cerevisiae fermentation, alcohol fermentation, malolactic fermentation as well as clarification and filtering of wine liquid after separation. Non-saccharomyces cerevisiae fermentation comprises the following steps of mixing a sulfur-free pitaya juice and activated non-saccharomyces cerevisiae to prepare a yeast suspension, uniformly mixing the yeast suspension and the pitaya concentrated juice, and performing fermentation. The wine brewing technology comprises multiple fermentation technologies; as the non-saccharomyces cerevisiae fermentation process produces more fragrance and less acid, the wine liquid is rich and pleasant in fragrance; subsequent alcohol fermentation enables the wine liquid to be mellow intaste; and malolactic fermentation enables the taste to be finer and smoother and the equilibrium to be better. Therefore, the dried red pitaya fruit wine prepared by the wine brewing technology is pleasant in fragrance and better in flavor.

The invention discloses a making method for improving flavor and quality of red wine with specific glycosidase and belongs to the technical field of wine making. The method includes alcoholic fermentation, malolactic fermentation, enzymolysis treatment, fining and clarification, stability treatment and aseptic filling. Enzymolysis treatment of glycosidase soured from CGMCC 3.6328 is performed after malolactic fermentation of red wine, and the glycosidase is short in enzymolysis treatment time and less in required consumption, and can act aiming at combined-state flavor substances composed of fragrances of main grape varieties and combined-state phenolic substances of important functional components of wine. Compared with the process without enzymolysis treatment, the fermentation process has the advantages that fragrance of wine is stronger, the variety and content of free-state phenolic substances are increased, flavor of wine is improved, and functional components and quality of wine are improved as well.

The invention provides a method for fermenting L-malic acid by utilizing aspergillus flavus. According to the method, the aspergillus flavus is used as a starting strain, and the influence of carbon sources, nitrogen sources, temperature and CaCO3 on the fermentation of L-malic acid by the strain is studied.