37 results about "Malolactic 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 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 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.

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.

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 discloses a claret making process. The claret making process comprises the following steps: grape sorting: sorting and selecting initial grapes by three procedures of field primary selection, sorting and picking and manual sorting in a factory; stem removing and crushing: removing stems and peeling grape raw materials to obtain raw materials; pre-fermentation: adding yeast the raw materials obtained after stem removing and crushing; malolactic fermentation: adding lactic acid bacteria to wine liquor for malolactic fermentation to obtain wine base; barrel aging: aging the wine base in French oak barrels: stabilization and filtration: clarifying and stabilizing the aged wine base; filling and bottling: filling and bottling the clarified wine base to obtain the claret. The claret making process has the advantages that the finally made wine is ruby red and crystal clear and has strong fruit aroma.

The invention relates to the technical field of microbial fermentation, and provides a Lactobacillus hilgardii strain and an application thereof to wine fermentation. According to the strain, L. hilgardii Q19 has MLF (malolactic fermentation) finish capacity, the L. hilgardii Q19 and a commercial O. oeni have the same or higher MLF rate, and the L. hilgardii Q19 screened by a laboratory has good resistance to high alcohol content and can survive and proliferate in an MRS-AJ culture medium with the alcohol content reaching up to 19% (v/v).

The invention provides a brewing method capable of improving the pigment stability of blueberry wine. The method comprises the following steps that (1) wet grape peels are prepared and stored; (2) blueberry pulp is prepared; (3) temperature-controlled fermentation is carried out; (4) malolactic fermentation is carried out; and (5) ageing is carried out. The grape flavor blueberry wine prepared through the method has the characteristics of being deep ruby red, bluish violet in hue, strong in blueberry fruity flavor and black berry and blackcurrant fragrance, pure in bouquet, balanced and harmonious in taste, mellow, full, complex and slightly thick in taste and lasting in aftertaste.

The invention relates to the technical field of wine preparation, in particular to a preparation method of wild dry red wine. At present, high-grade dry red wine on the market is single in variety andflavor, thus not meeting the demands. The wild dry red wine provided by the invention is prepared by the processes of picking and sorting wild grapes, removing stems and crushing, carrying out temperature-controlled fermentation on the grapes with peel, carrying out malolactic fermentation, aging in an oak barrel, carrying out protein processing, carrying out freezing treatment, carrying out membrane filtration, and the like. The preparation process is scientific and reasonable, and the operation method is simple and easy to implement; therefore, the wild dry red wine can be mechanically produced on a large scale.

The invention discloses a preparation method of horseradish tree leaf wine, including the following six steps: raw material treatment, alcohol fermentation, skin and residue separating and squeezing,malolactic fermentation, natural clarificant clarifying and precipitation separating treatment and filtering and bottling. The preparation method can effectively improve the power and speed of wine fermentation, avoid the slow and stagnation of alcohol fermentation and increase the rich flavor and mouthfeel of the wine by adding horseradish tree leaf powder to the wine soaking and fermenting process to utilize amino acids, vitamins, minerals and other nutrients of the horseradish tree leaf powder as natural yeast nutrients; at the same time, active ingredients in the horseradish tree leaf powder are extracted during the fermentation process, including polyphenols, flavonoids, astragalin, chlorogenic acid, carbamate, carbamate sulfide, etc., increasing the activity of the wine in lowering blood glucose and blood lipid, resisting bacteria, diminishing inflammation, resisting cancer, resisting oxidation, resisting ulcer, etc.

The invention discloses a method and a device for detecting a grape wine apple emulsion fermentation process. The detection method mainly comprises the following steps: collecting a wine fermentation liquor sample, obtaining spectral data of the sample, processing the spectral data by using an AI technology, and establishing a prediction model of the content of a target substance; collecting spectral data of fermentation liquor to be detected, and inputting the data into the established prediction model to calculate the content of the target substance in the fermentation liquor. According to the method, the near infrared spectroscopy and the AI technology are combined, the content of malic acid and/or lactic acid in the grape wine malolactic fermentation process is detected, and the method has the advantages of the near infrared spectroscopy. The detection device mainly comprises a sample bin, a light source module, a data acquisition module and a data analysis module. The device is small in size, convenient to carry and high in measuring speed, can be applied to field detection, is very economical and is expected to be popularized and applied.