37 results about "Malolactic fermentation" patented technology

The invention discloses a high-yielding volatile ester compound plant lactobacillus for biological acid reduction and its application in fruit wine. The strain is a strain of Lactobacillus plantarum, which is isolated from the peel, named Lactobacillus plantarum YJ04, YJ04 for short, and the preservation number is CGMCC No.19240. The effect of strain YJ04 on high alcohol content, low pH value and high SO 2 The fruit wine is well adapted to the "harsh" environment and can quickly degrade the L-malic acid; it can be inoculated with brewing yeast at the same time, so that the alcoholic fermentation and malolactic fermentation can be carried out at the same time, the fermentation period is shortened to less than 20 days, and the production of fruit wine is greatly improved Efficiency; the use of the Lactobacillus plantarum can significantly increase the synthesis of volatile ester components in fruit wine, endow the fruit wine with a more intense fruity aroma, and meet the quality requirements of high-quality fruit wine.

The invention relates to the field of beverage fermentation, specifically to a malolactic acid fermentation process for dry red wine by using an oak barrel. According to a scheme of the invention, when the content of residual sugar is 20-40 g / L, lactic acid bacteria are inoculated, and a lactic acid bacteria fermentation auxiliary agent is added; and when the content of the residual sugar is 3.0-6.0 g / L, self-flowing wine is separated and put into the oak barrel to continue malolactic acid fermentation. The method provided by the invention can reduce the pollution risk of infectious microbes,improves the color stability of grape wine, protects the color of the grape wine, protects high-quality tannin from grape fruits, and improves the freshness of the fruity flavor of the grape wine at the same time; the green smell of the grape wine is masked, and the aroma smelling quality of the grape wine is improved; and the time of malolactic acid fermentation is shortened, and the quality of the grape wine is improved; and the sweetness and the roundness of the taste of a wine body are improved.

The invention discloses a malolactic fermentation dietary fiber protein chewable tablet. The malolactic fermentation dietary fiber protein chewable tablet is prepared from 100 parts of malolactic fermentation dietary fiber protein powder, 0.6-1.2 parts of pectin, 3-5 parts of a sweetener and 0.08-0.1 part of apple essence, wherein the pectin is apple pectin or citrus pectin, the sweetener is white granulated sugar or xylitol, and the malolactic fermentation dietary fiber protein powder is prepared by using the following method, namely activation of strains, mixed sterilization and cooling, inoculation and fermentation, squeezing, separation, drying and crushing. The malolactic fermentation dietary fiber protein chewable tablet is rich in high-quality dietary fiber and protein, moderately sweet and sour, and pleasant in frankincense. Short chain fatty acids, such as lactic acid, generated after the fermentation have multiple nutritional functions of regulating intestinal flora, supplementing special nutrition for a human body, improving the immunity, helping the digestion and the like, so that the demand for the dietary fiber of a human body can be met, and various functional components can be supplemented for the human body. The malolactic fermentation dietary fiber protein chewable tablet can be directly chewed and eaten or taken with warm water, and is an ideal health-care product for diabetic population and middle-aged and aged people.